Hello! I'm Sophie, a twenty year old British girl. My blog primarily focuses on leading a happy and healthly lifestyle, with an emphasis on self-love.
I like to post healthy food, workouts, motivational pictures, body positivity, yoga, and also blog about my progress towards a healthier and more fulfilling lifestyle. I post a mixture of reblogs and original posts - you can browse through these by using the links on the right hand side of the page.
I'm currently very inactive - I'm taking a break from blogging.
I'll still be posting from a queue which I'll occasionally fill up, but I won't be online on a regular basis. Click here for more information!
10 ounces curly pasta (something with enough curves to hold the sauce – I used cavatappi) 3 ½ – 4 cups peeled, “gutted” and diced butternut squash 1 tablespoon olive oil 1 tablespoon unsalted butter 3 cups sliced mushrooms (about 8 ounces) I bunch green onions, sliced and divided 2 tablespoons flour 1 cup skim or 2% milk ¾ teaspoon salt ¼ teaspoon pepper pinch of nutmeg 2 cups shredded fontina cheese
Preheat the oven to 375 degrees.
Bring a small amount of water to boil in a pot with a veggie steamer placed inside. Add the squash, cover the pot and steam for about 10 minutes or until the squash is very soft when poked with a fork. [NOTE: Alternately, you can roast the squash, tossed with a little olive oil and salt and pepper, on a baking sheet at 450 degrees for about 25 minutes or until mashable. This can be done in advance.] Mash the squash well and set it aside.
Cook the pasta until al dente. While it is cooking, heat the butter and olive oil in a large pan until hot and foamy. Add the mushrooms and ½ cup sliced green onions (more, if you are an onion fan) and cook for a few minutes until tender (the mushrooms will just begin to brown). Add the flour; cook, stirring continually, for about a minute, until the mixture is well combined. Add the milk, salt, pepper and nutmeg and cook until thickened (this only takes a minute or two). Remove the mixture from the heat and stir in the mashed squash, forming a creamy, orange sauce. Add the cooked pasta and stir gently to coat.
Put half the pasta mixture into a prepared 2 or 2 1/2-quart baking dish and sprinkle with 1 cup of cheese. Add the remaining pasta and top with the remaining cheese. Bake for about 20 minutes until the cheese is melted and it looks yummy to you. Serve sprinkled with green onions.
That’s because you shouldn’t take as “fitspiration” girls on stage (not saying it’s wrong), but they don’t stay cut and lean all year long (There are exceptions of course).
Obviously. Almost every competitor only looks THAT shredded for a few days a year because it’s pretty much impossible to maintain that level of dehydration for any longer without like dying… Not to mention it would be impossible to gain any muscle mass while on the diet used to cut for competition. Andreia still looks fanfuckingtastic during the off season. You can see her here in this video off season doing a shoot.
Seriously. This is the problem with judging anybody through one snapshot of their lives, and is one of the reasons why fitspo in general can be so harmful. Even if the bodies you see in photographs aren’t manipulated in some way (via photoshop or even just a carefully chosen stance), they’re still showing a person in a very specific moment of their lives. The way they look may not be sustainable, so it’s dangerous and unproductive to idolize that, and call it your ‘goal’.