A little anxious but I already feel so free ❤️ excited for this step in my walk of faith, health, and self love 🫶🏼 thank you Lord #explant #healing #explant #explantjourney
Definitely going through a lot of emotions right now but I want to show this side of implants/explanting because I never see it. I only see the highlights of how amazing it is which I’m sure that’s true too but it’s also really hard. It’s confronting and I know the only way out is through so I’m excited to learn and heal, but I want to share the experience to help other girls either not feel alone or just think about getting implants deeper. 2nd consult went well and I have another I’m looking forward to and then I think I’ll make my decision. Love you all ❤️ #explant #implant #bii #cosmetic #beauty
Don’t mind the food on my face 😂 but this stack could actually turn me into a silver girly 😍 like last time the pieces are from @watchtrendz_1 you can message them on IG 🫶🏼❤️ #watch #jewelry #braceletstack
Recipes from @Abby@Violet Witchel just going to paste their recipes even though I changed a bit for my own! Tuscan salad: Here's what you need: Salad 4 cups lacinato kale, destemmed and chopped 1 can artichokes, drained and chopped 1 can chickpeas, drained and rinsed 1 can white beans, drained and rinsed 7 oz jar sun dried tomatoes, drained and chopped 1 avocado, sliced 1/2 cup grated Parmesan cheese Lemon Walnut Gremolata Dressing 1 bunch fresh parsley 3 cloves garlic 1 lemon, juice and zest 1/2 cup olive oil 1/3 cup raw walnuts 1/2 tsp salt 1/4 tsp fresh black pepper Make the dressing. In a food processor or blender, add the parsley, garlic, walnuts and lemon zest. Pulse until finely chopped. Add the lemon juice, olive oil, salt and pepper. Blend on high until combined to desired consistency (I like to leave some choppiness to the herbs and nuts). Add up to 2 tosp of water to thin. Place the kale in a bowl with a squeeze of lemon juice. Massage until no longer firm. Add in the remaining salad ingredients and fold in the dressing until combined. STEAK&CHIMICHURRI Ingredients 1 lb of flank steak A salty steak seasoning, I like @nanas 1 shallot 1 bunch of parsley 1 bunch of cilantro 1/2 cup chopped roasted red peppers, I use Mezzetta 1 can of garbanzo beans 1 can of white beans (I like great northern) 1 container of mini mozzarella balls 1/4 cup red wine vinegar 1/2 cup olive oil Pinch of red pepper flakes Big pinch of seal salt The juice of 1 lemon Directions Generously season your flank steak and let the seasoning sit for at least 10 minutes. Heat a grill to high and add your flank steak, let it cook for 3-4 min on each side to get it to a medium rare. Let the steak rest while you make the rest of the salad Finely mince the shallot. Chop the parsley and cilantro. Drain the liquid off of the red peppers and thinly slice them. Add the shallots, parsley, cilantro, and peppers to a bowl. Rinse and drain the chickpeas and white beans. Drain the mozzarella balls. Add the beans and mozzarella to the bowl. Cube the steak into a small pieces and add it. Add in the olive oil, red wine vinegar, red pepper flakes, sea salt, and lemon juice. Toss everything together and enjoy! #healthyrecipes #Recipe #salad #summerrecipe #densebeansalad #lunch