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Hello friends, today I wanted to talk about electrolytes. We hear a lot about them when it comes to sports drinks and sweating, maybe even after a night of partying, but what the heck are they and why are they so important that we need to be replenishing them with specialized beverages?
Let's start with the most important question- what even are electrolytes?
According to the Cleveland clinic,"Electrolytes are substances that have a natural positive or negative electrical charge when dissolved in water. An adult's body is about 60% water, which means nearly every fluid and cell in your body contains electrolytes. They help your body regulate chemical reactions, maintain the balance between fluids inside and outside your cells, and more."
We may be familiar with some of these electrically charged minerals like::
Bicarbonate -your body uses this to keep your blood pH levels normal.
Calcium- used to control your muscles, transmit signals in your nerves, manage your heart rhythm and more.
Chloride- a key part of how your cells maintain their internal and external balance of fluid. It also plays a role in maintaining the body’s natural pH balance.
Magnesium- Magnesium helps your cells as they turn nutrients into energy. Your brain and muscles rely heavily on magnesium to do their job
Phosphate- a key part of transporting chemical compounds and molecules outside your cells. It helps your cells metabolize nutrients
Potassium- especially critical to your heart function
Sodium- Sodium plays a critical role in helping your cells maintain the right balance of fluid. It’s also used to help cells absorb nutrients. It’s the most abundant electrolyte ion found in the body.
As we have examined previously, many of these nutrients can be found in a wide assortment of foods. However, If you lose a significant amount of these minerals when you're sick, either through vomiting or diarrhea, or intense sweating, you will likely need to make a special effort to replenish electrolytes. Ok, but why? When the body is lacking electrolytes it can result in fatigue, headache, nausea, muscle cramps, and an overall feeling of low energy.
People who have POTS (Postural Orthostatic Tachycardia Syndrome) often have a hard time with hydration and maintaining fluids. As a result, folks often have to make a concerted effort to consume sodium and electrolytes regularly to avoid unpleasant symptoms like headaches, nausea, poor sleep, weakness and fatigue, poor concentration and memory, and shaking/sweating.
Alright, good to know. So how does my body use these magical electrolytes? Your cells use electrolytes to conduct electrical charges, which is how your muscles contract. Those same electrical charges also help with chemical reactions, especially when it comes to hydration and the balance of fluids inside and outside of cells. The key principle that electrolytes rely on is that certain chemical elements can naturally hold a positive or a negative electrical charge. When those elements are dissolved in a liquid, that liquid can then conduct electricity.
Fantastic! So does that mean I should be buying every electrolyte product marketed to me? Not necessarily, as many sports drinks contain high levels of sugar and artificial dyes. Companies like Liquid IV and Skratch Labs have created drink mixes aimed at replenishing hydration and electrolytes while being more conscious of their nutritional profile. I've personally tried them both and I like them both. They do the job of hydrating the body well without the artificial dyes and excess sugars. I can't drink anything with red 40 because I have an allergic reaction every time, so these are a great alternative to conventional sports drinks. Not to mention both brands make great flavors which actually taste good. I use them whenever I feel dehydrated or under the weather in any way.
Stay hydrated my friends!
The other night I made a vegan sausage sheet pan supper and had so many leftover roasted vegetables that I’ve been eating some for lunch with Dr. Praeger’s California burgers. And the other day I made baked banana oats so that has been the go-to for breakfast for S and I—finally found a way that he doesn’t mind/sorta likes oatmeal. I’ll include the recipe for it below if anyone is interested because it’s simple and requires few ingredients.
Baked Banana Oats Recipe
1 ½ cups oats
2-3 ripe bananas, mashed
2 cups milk of your choice (I used vanilla soy)
1 tsp coconut sugar (or maple syrup)
1 tsp cinnamon
dash of nutmeg and clove
1 banana for topping
Mash bananas, mix in oats and milk with spices and sugar. Bake for 15 minutes at 350F until the top is slightly firm.
Take it out and add sliced (lengthwise) banana on top, then back in the oven for 15-20 minutes.
It’s tasty warm or cold, but I personally like to heat it up in the microwave and top with a few chocolate chips. I make it in a pyrex dish and get 6 servings out of it.
Walnuts or almond would be tasty in this too. Instead of bananas, you can do sauteed apples with spices to make an apple pie oat bake for breakfast but I would lessen the amount of liquid a little bit.
Lighting is crap for this photo, but our third Misfits Market box arrived today! I added persimmons and Taza chocolate (it’s vegan!) to our Misfits box this week and good lord, that is the best chocolate I’ve ever had.
There is a new feature called ‘the marketplace’, which offers deeply discounted pantry items (coffee, spices, chocolate, and cornmeal were options this week) and other produce selections to add to your box each shipment.
Misfits Market offers two different sizes of their boxes to receive either weekly or biweekly, filled with certified organic and non-GMO produce that is otherwise considered “ugly” to be in grocery stores.
The Misfits Market’s mission is to provide affordable access to healthy food and to fight the food waste crisis. If you are interested in giving it a try and would like a discount, below is a referral link and code!
Click here or use my code FRIEND-XFQ8S9D to receive 25% off your Misfits Market box!
This week we received:
a pint of cherry tomatoes
tiny bunch red oakleaf lettuce
head of frisee
1lb of red and gold baby potatoes
2 lemons
eggplant
head of cabbage
celery
butternut squash (it’s 5lbs!)
3 green apples
2-3 handfuls of pardon peppers
1 squash
3 Taza chocolate disks (add-on)
3 persimmons (add-on)
I wasted no time meal planning (like I do every week we receive a box) so I already have butternut squash soup cooking on the stove—I still cannot believe it was 5lbs, it was huge!—I made S a potato hash with the pardon peppers and carrots from last week’s box, I plan on making a boiled dinner with the cabbage, a frisee salad with a garlic-dijon vinegarette, eggplant-pesto sandwiches, and sauteed apples for my baked oatmeal.
Again if interested, my code and link are above for a discount! S and I were glad to give it a try because it is introducing us to new produce we would not otherwise get to try in the area we live in and it’s a great mission behind the company.
I am terrible at taking my supplements, so I have been trying to do my best to get into the routine of taking them daily. For PCOS there is a handful that I take—fish oil, prime evening rose oil, probiotics, Ovasitol, and maca powder. I usually just add Ovasitol to my coffee but wasn’t sure what to do with maca because the flavor of it is not what I particularly want in my morning cup of coffee.
So this morning I decided to make a “latte” with almond milk that needed to be used up soon, and it isn’t bad! An easy way for me to get two supplements in one go and it’s fairly tasty too. I want to try it with coconut milk and lessening the carb/sugar of it because for me it was a little more than I’d like for a beverage.
1 ½ cup unsweetened vanilla almond milk
1 tsp maca powder
1 tsp cocoa powder
1 ½ tbsp maple syrup
2 tsp vanilla extract
½ tsp cinnamon
Just heat up the almond milk with maple syrup over medium-low then add the remaining ingredients, mixing to incorporate thoroughly. Pour it into a cup then add your Ovasitol, if it is a supplement that you take.
Note: Add 1 tsp of cinnamon to cut back the nutty, earthy flavor of maca. Also bringing it to a slight boil made it a little thicker and delicious.
After checking out numerous smashed chickpea salads, I decided to just get creative in the kitchen and make my own without all the extra ingredients that most recipes call for and instead came up with a simple recipe that is easy with ingredients I usually always have on hand. This is my go-to alternative to tuna salad, and while it does not taste like tuna, it is still delicious and satisfying.
Serves 3-4 1 (15oz) can chickpeas, drained and rinsed a quarter of red onion, finely chopped ¼ cup dill pickles, finely chopped 1 - 1 ½ tsp apple cider vinegar 2 tsp dijon mustard (I prefer grey poupon) 1 ½ tsp mayonnaise of your choice ¼ tsp salt black pepper
This will keep in the fridge for about 2-3 days. It’s delicious on rosemary-thyme bread with a little laughing cow cheese (vegetarian) but also delicious in a pita with avocado, tomato, and kale or spinach for a vegan option. A drizzle of tahini dressing is a delicious option, too! Just whisk until combine 2 ounces of tahini, 2 tbsp maple syrup, and 3 tbsp lemon juice.
Note: Save your chickpea liquid (aquafaba) to make homemade vegan mayo! If you cannot find vegan mayo in stores, here is a simple and tasty recipe, and you won’t be wasting food by repurposing that aquafaba!
OUR GLORIOUS RETURN!! WELCOME BACK TO STUFFINFLUFF COOKING! We have all been gone at Katsucon and MAGfest, as well as other more boring jobs. Thanks if you stopped by our table to say hi! We have many new recipes on the way, and even new chefs and new guest chefs, but for now we’re starting with something very basic.
If you make enough chicken stock, you can have a base for all kinds of soups and recipes! It adds a personal touch to all recipes that call for stock, instead of just using store-bought. Please use this recipe as a guideline and adjust your own stock according to how you’d like it! Komi the Spice Shiba loves using garlic and peppercorns in his stock.
Remember, it’s okay if stock doesn’t have a bold flavor. It should be subtle, but with a little depth. Stock is meant to be the beginning of your recipe, just like this post is the beginning of regular posts from StuffinFluff!
TO STORE CHICKEN STOCK:
Refrigerate 4-5 days
Freeze 5-6 months
Or you can look up some canning guides!
SOUP RECIPES TO USE YOUR AWESOME STOCK WITH:
Spicy Corn Soup
Potato Leek Soup
Komi the Spice Shiba is my own character. His plush was sewn by @lithefidercreatures.
Please support us by liking or reblogging our recipe! And if you would love more, follow StuffinFluff Cooking for a recipe every week!
We made this dish over the winter, and it was a total delight! The folks at Daisy and the Fox really hit it out of the park with this one. So who better to teach you than a fox himself, Doki the Dumpling Fox?
Even without a couple of eggs in the mix, the salsa-sausage mixture is great on its own. The eggs add even more awesomeness!
The original recipe suggests some whole grain toast to go along with it, and I have to agree. Maybe with some avocado, too!
If you enjoy this recipe or try it out, please like and reblog to show your support! And as always, follow StuffinFluff Cooking for even more adorable, delicious recipes!
One last cookie recipe before the holiday! For any of you last-minute bakers, this one is pretty easy. And fun! Kanmi and I found it on Back To Her Roots, and it seems it’s an attempt to reproduce those tasty Lofthouse cookies everyone loves. If you ask me, these were BETTER.
Our cookie-scapades this year have been a lot of fun, and all of us at StuffinFluff Cooking are looking forward to what recipes the new year will bring us! Please support us by liking and reblogging our recipe, and especially by following us! A lot more art, recipes, and other surprises are on their way, and you won’t want to miss them!
Happy Holidays from StuffinFluff Cooking!
Kanmi the Sugar Tanuki is my character, and she was sewn together by @lithefidercreatures!
Happy Holiday Cookie Time continues! Kanmi will be taking over the next couple of cookie recipes, because this is her first cookie week with us and she is THRILLED.
This is the first cookie recipe we at StuffinFluff have developed all on our own. The goal was to get a rich, brownie-like cookie with peppermint flavor, and dress it up nice!
Important note: Do NOT overbake these. If they seem mushy out of the oven but LOOK finished, you are probably done! Let them cool and enjoy the minty chocolate goodness with your family or friends! Happy Holidays!
Kanmi the Sugar Tanuki is my character, sewn together by @lithefidercreatures