Strawberry protein smoothie bowl

Beautiful, healthy and delicious! I had this this recipes this past week. Totally forgot to take photo’s. But it was soooooo good!

 Strawberry protein smoothie bowl

Get a bounty of protein and deliciousness with this vegan and gluten-free smoothie bowl! Strawberry protein smoothie bowl Ingredients 1 cup frozen strawberries 1 scoop vanilla vegan protein powder …

Recipe source: art of being fabulous

Vitality Bowls

Stef Neal from Food Fix Up shares her recipe for these vibrant vitality bowls. Not only do they look incredible, they taste amazing too!

Source: Vitality Bowls

𝑵𝑨𝑻𝑰𝑶𝑵𝑨𝑳 𝑷𝑰𝒁𝒁𝑨 𝑫𝑨𝒀!!!!

img_2269

𝑺𝒐 𝑰 𝒘𝒆𝒏𝒕 𝒔𝒆𝒂𝒓𝒄𝒉𝒊𝒏𝒈 𝒇𝒐𝒓 𝒔𝒐𝒎𝒆𝒕𝒉𝒊𝒏𝒈 𝒅𝒊𝒇𝒇𝒆𝒓𝒆𝒏𝒕 𝒂𝒏𝒅 𝒘𝒊𝒕𝒉 𝒂𝒏 𝒂𝒖𝒕𝒖𝒎𝒏 𝒕𝒂𝒌𝒆 𝒐𝒏 𝒕𝒉𝒆 𝒅𝒆𝒍𝒊𝒄𝒊𝒐𝒖𝒔𝒏𝒆𝒔𝒔 𝒕𝒉𝒂𝒕 𝒊𝒔 𝒑𝒊𝒛𝒛𝒂! 𝑷𝒊𝒛𝒛𝒂 𝒊𝒔 𝒎𝒚 𝒇𝒂𝒗𝒐𝒓𝒊𝒕𝒆 𝒇𝒐𝒐𝒅 𝒊𝒏 𝒕𝒉𝒆 𝒘𝒉𝒐𝒍𝒆 𝒘𝒐𝒓𝒍𝒅 𝒂𝒏𝒅 𝑰’𝒎 𝒂𝒍𝒘𝒂𝒚𝒔 𝒐𝒏 𝒂 𝒒𝒖𝒆𝒔𝒕 𝒕𝒐 𝒎𝒂𝒌𝒆 𝒊𝒕 𝒉𝒆𝒂𝒍𝒕𝒉𝒊𝒆𝒓, 𝒔𝒐 𝑰 𝒉𝒂𝒗𝒆 𝒂 𝒉𝒂𝒑𝒑𝒚 𝒕𝒖𝒎𝒎𝒚 𝒂𝒔 𝒘𝒆𝒍𝒍 𝒂𝒔 𝒉𝒂𝒑𝒑𝒚 𝒕𝒂𝒔𝒕𝒆 𝒃𝒖𝒅𝒔 👍 𝑨𝒏𝒅 𝒍𝒆𝒕’𝒔 𝒇𝒂𝒄𝒆 𝒇𝒂𝒄𝒕𝒔 𝒉𝒆𝒓𝒆 𝒆𝒗𝒆𝒏 𝒊𝒇 𝒚𝒐𝒖’𝒓𝒆 𝒂𝒏 𝒂𝒗𝒊𝒅 𝒓𝒖𝒏𝒏𝒆𝒓, 𝒐𝒓 𝒂𝒕𝒉𝒍𝒆𝒕𝒆. 𝒑𝒊𝒛𝒛𝒂 𝒂𝒏𝒅 𝒑𝒊𝒛𝒛𝒂 𝒕𝒐𝒑𝒑𝒊𝒏𝒈𝒔 𝒄𝒂𝒏 𝒈𝒆𝒕 𝒄𝒓𝒂𝒛𝒚 𝒖𝒏𝒉𝒆𝒂𝒍𝒕𝒉𝒚 𝒇𝒐𝒓 𝒚𝒐𝒖.

wellveggie_chloe3-articlelarge

𝑰 𝒄𝒂𝒎𝒆 𝒂𝒄𝒓𝒐𝒔𝒔 𝒕𝒉𝒊𝒔 𝒔𝒍𝒊𝒄𝒆 𝒐𝒇 𝒂𝒖𝒕𝒖𝒎𝒏 𝒃𝒐𝒖𝒏𝒕𝒚 𝒕𝒐𝒅𝒂𝒚 𝒂𝒏𝒅 𝒘𝒂𝒏𝒕𝒆𝒅 𝒕𝒐 𝒔𝒉𝒂𝒓𝒆 𝒎𝒚 𝒇𝒊𝒏𝒅 𝒘𝒊𝒕𝒉 𝒚𝒐𝒖!! 𝑰 𝒉𝒂𝒗𝒆𝒏’𝒕 𝒕𝒓𝒊𝒆𝒅 𝒕𝒉𝒊𝒔 𝒓𝒆𝒄𝒊𝒑𝒆, 𝒚𝒆𝒕, 𝒃𝒖𝒕 𝒊𝒕 𝒘𝒊𝒍𝒍 𝒃𝒆 𝒐𝒏 𝒎𝒚 𝒎𝒆𝒏𝒖 𝒂𝒕 𝒔𝒐𝒎𝒆 𝒑𝒐𝒊𝒏𝒕 𝒕𝒉𝒊𝒔 𝒔𝒆𝒂𝒔𝒐𝒏, 𝒚𝒖𝒎 🍕

𝑴𝒚 𝒑𝒊𝒛𝒛𝒂 𝒘𝒊𝒍𝒍 𝒃𝒆 𝒂 “𝒉𝒐𝒍𝒅 𝒕𝒉𝒆 𝒐𝒏𝒊𝒐𝒏𝒔” 𝒗𝒆𝒓𝒔𝒊𝒐𝒏 (𝒋𝒖𝒔𝒕 𝒏𝒐𝒕 𝒂𝒏 𝒐𝒏𝒊𝒐𝒏 𝒍𝒐𝒗𝒆𝒓). 𝑩𝒖𝒕 𝑰 𝒘𝒐𝒖𝒍𝒅𝒏’𝒕 𝒄𝒉𝒂𝒏𝒈𝒆 𝒂𝒏𝒚𝒕𝒉𝒊𝒏𝒈 𝒆𝒍𝒔𝒆!!

Vegetarian Roasted Apple, Butternut Squash and Caramelized Onion Pizza

 

Peaceful Potato, Pesto, And Arugala Pizza

 

giphy

𝑺𝒐𝒎𝒆 𝑭𝒂𝒄𝒕𝒔 𝒂𝒃𝒐𝒖𝒕 𝑷𝒊𝒛𝒛𝒂

  • 997 𝑪𝑬 𝒊𝒔 𝒕𝒉𝒆 𝒐𝒍𝒅𝒆𝒔𝒕 𝒓𝒆𝒄𝒐𝒓𝒅𝒆𝒅 𝒎𝒆𝒏𝒕𝒊𝒐𝒏 𝒐𝒇 𝒕𝒉𝒆 𝒘𝒐𝒓𝒅 “𝒑𝒊𝒛𝒛𝒂”
  • 𝑷𝒊𝒛𝒛𝒂 𝒐𝒓𝒊𝒈𝒊𝒏𝒂𝒕𝒆𝒅 𝒊𝒏 𝑵𝒂𝒑𝒍𝒆𝒔, 𝑰𝒕𝒂𝒍𝒚.
  • 𝑻𝒉𝒆 𝒇𝒊𝒓𝒔𝒕 𝒑𝒊𝒛𝒛𝒂𝒔 𝒘𝒆𝒓𝒆 𝒋𝒖𝒔𝒕 𝒅𝒐𝒖𝒈𝒉 𝒂𝒏𝒅 𝒕𝒐𝒎𝒂𝒕𝒐 𝒔𝒂𝒖𝒄𝒆 – 𝒏𝒐 𝒄𝒉𝒆𝒆𝒔𝒆.
  • 𝑨𝒏𝒕𝒊𝒄𝒂 𝑷𝒊𝒛𝒛𝒆𝒓𝒊𝒂 𝒘𝒂𝒔 𝒕𝒉𝒆 𝒘𝒐𝒓𝒍𝒅’𝒔 𝒇𝒊𝒓𝒔𝒕 𝒑𝒊𝒛𝒛𝒆𝒓𝒊𝒂. 𝑰𝒕 𝒐𝒑𝒆𝒏𝒆𝒅 𝒊𝒏 𝑵𝒂𝒑𝒍𝒆𝒔, 𝑰𝒕𝒂𝒍𝒚 𝒊𝒏 1738.
  • 𝑰𝒕 𝒘𝒂𝒔𝒏’𝒕 𝒖𝒏𝒕𝒊𝒍 1889 𝒕𝒉𝒂𝒕 𝒄𝒉𝒆𝒆𝒔𝒆 𝒘𝒂𝒔 𝒇𝒊𝒓𝒔𝒕 𝒂𝒅𝒅𝒆𝒅 𝒕𝒐 𝒑𝒊𝒛𝒛𝒂 𝒊𝒏 𝑰𝒕𝒂𝒍𝒚, 𝒘𝒉𝒆𝒏 𝒇𝒂𝒎𝒐𝒖𝒔 𝒑𝒊𝒛𝒛𝒂 𝒄𝒉𝒆𝒇 𝑹𝒂𝒇𝒇𝒂𝒆𝒍𝒆 𝑬𝒔𝒑𝒐𝒔𝒊𝒕𝒐 𝒎𝒂𝒅𝒆 𝒂 𝒑𝒊𝒛𝒛𝒂 𝒇𝒐𝒓 𝑸𝒖𝒆𝒆𝒏 𝑴𝒂𝒓𝒈𝒉𝒆𝒓𝒊𝒕𝒂 𝒖𝒔𝒊𝒏𝒈 𝒕𝒐𝒎𝒂𝒕𝒐, 𝒃𝒂𝒔𝒊𝒍, 𝒂𝒏𝒅 𝒄𝒉𝒆𝒆𝒔𝒆 𝒕𝒐 𝒓𝒆𝒑𝒓𝒆𝒔𝒆𝒏𝒕 𝒕𝒉𝒆 𝒄𝒐𝒍𝒐𝒓𝒔 𝒐𝒇 𝒕𝒉𝒆 𝑰𝒕𝒂𝒍𝒊𝒂𝒏 𝒇𝒍𝒂𝒈. 𝑻𝒐𝒅𝒂𝒚, 𝒕𝒉𝒆 𝒔𝒊𝒎𝒑𝒍𝒆 𝒎𝒂𝒓𝒈𝒉𝒆𝒓𝒊𝒕𝒂 𝒑𝒊𝒛𝒛𝒂 𝒓𝒆𝒎𝒂𝒊𝒏𝒔 𝒐𝒏𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒎𝒐𝒔𝒕 𝒑𝒐𝒑𝒖𝒍𝒂𝒓 𝒑𝒊𝒛𝒛𝒂𝒔 𝒊𝒏 𝒕𝒉𝒆 𝒘𝒐𝒓𝒍𝒅.
  • 𝑾𝒆 𝒄𝒂𝒏 𝒕𝒉𝒂𝒏𝒌 𝒕𝒉𝒆 𝑰𝒕𝒂𝒍𝒊𝒂𝒏 𝒊𝒎𝒎𝒊𝒈𝒓𝒂𝒏𝒕𝒔 𝒇𝒐𝒓 𝒃𝒓𝒊𝒏𝒈𝒊𝒏𝒈 𝒑𝒊𝒛𝒛𝒂 𝒊𝒏𝒕𝒐 𝑨𝒎𝒆𝒓𝒊𝒄𝒂!! 𝑮𝒓𝒂𝒛𝒊𝒆 𝒑𝒆𝒓 𝒈𝒍𝒊 𝒊𝒕𝒂𝒍𝒊𝒂𝒏𝒊 𝒑𝒆𝒓 𝒊𝒏𝒕𝒓𝒐𝒅𝒖𝒓𝒓𝒆 𝒍’𝑨𝒎𝒆𝒓𝒊𝒄𝒂 𝒂𝒍𝒍𝒂 𝒑𝒊𝒛𝒛𝒂! 𝑵𝒆𝒘 𝒀𝒐𝒓𝒌, 𝑩𝒐𝒔𝒕𝒐𝒏, 𝑵𝒆𝒘 𝑯𝒂𝒗𝒆𝒏, 𝑪𝒐𝒏𝒏., 𝒂𝒏𝒅 𝑻𝒓𝒆𝒏𝒕𝒐𝒏, 𝑵.𝑱. 𝒘𝒆𝒓𝒆 𝒕𝒉𝒆 𝒇𝒊𝒓𝒔𝒕 𝑼𝑺 𝒄𝒊𝒕𝒊𝒆𝒔 𝒕𝒐 𝒊𝒏𝒕𝒓𝒐𝒅𝒖𝒄𝒆 𝒑𝒊𝒛𝒛𝒂 𝒐𝒏 𝒎𝒆𝒏𝒖’𝒔.
  • 𝑻𝒉𝒆 𝒇𝒊𝒓𝒔𝒕 𝑨𝒎𝒆𝒓𝒊𝒄𝒂𝒏 𝒑𝒊𝒛𝒛𝒆𝒓𝒊𝒂 𝒘𝒂𝒔 𝒐𝒑𝒆𝒏𝒆𝒅 𝒊𝒏 𝑵𝒆𝒘 𝒀𝒐𝒓𝒌 𝑪𝒊𝒕𝒚 𝒊𝒏 1905 𝒂𝒕 𝑳𝒐𝒎𝒃𝒂𝒓𝒅𝒊’𝒔
  • 𝑴𝒖𝒄𝒉 𝒐𝒇 𝒑𝒊𝒛𝒛𝒂 𝒂𝒔 𝒘𝒆 𝒌𝒏𝒐𝒘 𝒊𝒕 𝒉𝒆𝒓𝒆 𝒊𝒏 𝑨𝒎𝒆𝒓𝒊𝒄𝒂 𝒊𝒔 𝒏𝒐𝒕 𝒕𝒓𝒂𝒅𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝑰𝒕𝒂𝒍𝒊𝒂𝒏 𝒑𝒊𝒛𝒛𝒂. 𝑬𝒔𝒑𝒆𝒄𝒊𝒂𝒍𝒍𝒚 𝒏𝒐𝒕 𝒘𝒉𝒂𝒕 𝒚𝒐𝒖 𝒈𝒆𝒕 𝒇𝒓𝒐𝒎 𝒄𝒉𝒂𝒊𝒏 𝒑𝒊𝒛𝒛𝒆𝒓𝒊𝒂’𝒔
  • 𝑻𝒉𝒆 𝒍𝒂𝒓𝒈𝒆𝒔𝒕 𝒑𝒊𝒛𝒛𝒂 𝒆𝒗𝒆𝒓 𝒎𝒂𝒅𝒆 𝒘𝒂𝒔 𝒂𝒕 𝑵𝒐𝒓𝒘𝒐𝒐𝒅 𝑯𝒚𝒑𝒆𝒓𝒎𝒂𝒓𝒌𝒆𝒕 𝒊𝒏 𝑺𝒐𝒖𝒕𝒉 𝑨𝒇𝒓𝒊𝒄𝒂. 𝑰𝒕 𝒘𝒂𝒔 122 𝒇𝒆𝒆𝒕 8 𝒊𝒏𝒄𝒉𝒆𝒔 𝒂𝒄𝒓𝒐𝒔𝒔, 𝒘𝒆𝒊𝒈𝒉𝒆𝒅 26,883 𝒑𝒐𝒖𝒏𝒅𝒔, 𝒄𝒐𝒏𝒕𝒂𝒊𝒏𝒆𝒅 3,968 𝒑𝒐𝒖𝒏𝒅𝒔 𝒐𝒇 𝒄𝒉𝒆𝒆𝒔𝒆, 𝒂𝒏𝒅 1,984 𝒑𝒐𝒖𝒏𝒅𝒔 𝒐𝒇 𝒔𝒂𝒖𝒄𝒆.
  • 𝑻𝒉𝒆 𝑯𝒂𝒘𝒂𝒊𝒊𝒂𝒏 𝒑𝒊𝒛𝒛𝒂 𝒘𝒂𝒔 𝒊𝒏𝒗𝒆𝒏𝒕𝒆𝒅 𝒊𝒏 1962 𝒃𝒚 𝑺𝒂𝒎 𝑷𝒂𝒏𝒐𝒑𝒐𝒖𝒍𝒐𝒔, 𝒂 𝒏𝒂𝒕𝒊𝒗𝒆 𝒐𝒇 𝑮𝒓𝒆𝒆𝒄𝒆 𝒘𝒉𝒐 𝒓𝒂𝒏 𝒂 𝒑𝒊𝒛𝒛𝒂 𝒑𝒍𝒂𝒄𝒆 𝒊𝒏 𝑪𝒂𝒏𝒂𝒅𝒂.
  • 𝑰𝒕 𝒊𝒔 𝒆𝒔𝒕𝒊𝒎𝒂𝒕𝒆𝒅 𝒕𝒉𝒂𝒕 𝒂𝒃𝒐𝒖𝒕 𝒕𝒉𝒓𝒆𝒆 𝒃𝒊𝒍𝒍𝒊𝒐𝒏 𝒑𝒊𝒛𝒛𝒂𝒔 𝒂𝒓𝒆 𝒔𝒐𝒍𝒅 𝒊𝒏 𝒕𝒉𝒆 𝑼𝒏𝒊𝒕𝒆𝒅 𝑺𝒕𝒂𝒕𝒆𝒔 𝒆𝒗𝒆𝒓𝒚 𝒚𝒆𝒂𝒓.
  • 𝑷𝒆𝒑𝒑𝒆𝒓𝒐𝒏𝒊 𝒊𝒔 𝒕𝒉𝒆 𝒎𝒐𝒔𝒕 𝒑𝒐𝒑𝒖𝒍𝒂𝒓 𝒑𝒊𝒛𝒛𝒂 𝒕𝒐𝒑𝒑𝒊𝒏𝒈 𝒊𝒏 𝒕𝒉𝒆 𝑼𝒏𝒊𝒕𝒆𝒅 𝑺𝒕𝒂𝒕𝒆𝒔.
  • 𝑻𝒉𝒆 𝒎𝒐𝒔𝒕 𝒑𝒊𝒛𝒛𝒂𝒔 𝒂𝒓𝒆 𝒅𝒆𝒍𝒊𝒗𝒆𝒓𝒆𝒅 (𝒂𝒏𝒅 𝒆𝒂𝒕𝒆𝒏) 𝒐𝒏 𝑵𝒆𝒘 𝒀𝒆𝒂𝒓’𝒔 𝑫𝒂𝒚, 𝑵𝒆𝒘 𝒀𝒆𝒂𝒓’𝒔 𝑬𝒗𝒆, 𝑯𝒂𝒍𝒍𝒐𝒘𝒆𝒆𝒏, 𝑻𝒉𝒂𝒏𝒌𝒔𝒈𝒊𝒗𝒊𝒏𝒈 𝑬𝒗𝒆, 𝒂𝒏𝒅 𝑺𝒖𝒑𝒆𝒓 𝑩𝒐𝒘𝒍 𝑺𝒖𝒏𝒅𝒂𝒚.
  • 𝑨𝒃𝒐𝒖𝒕 350 𝒔𝒍𝒊𝒄𝒆𝒔 𝒐𝒇 𝒑𝒊𝒛𝒛𝒂 𝒂𝒓𝒆 𝒄𝒐𝒏𝒔𝒖𝒎𝒆𝒅 𝒆𝒗𝒆𝒓𝒚 𝒔𝒆𝒄𝒐𝒏𝒅 𝒊𝒏 𝒕𝒉𝒆 𝑼𝒏𝒊𝒕𝒆𝒅 𝑺𝒕𝒂𝒕𝒆𝒔.
  • 𝑨𝒃𝒐𝒖𝒕 93% 𝒐𝒇 𝑨𝒎𝒆𝒓𝒊𝒄𝒂𝒏𝒔 𝒆𝒂𝒕 𝒂𝒕 𝒍𝒆𝒂𝒔𝒕 𝒐𝒏𝒆 𝒑𝒊𝒛𝒛𝒂 𝒆𝒗𝒆𝒓𝒚 𝒎𝒐𝒏𝒕𝒉.

 

9781533065506_p0_v1_s192x300

𝑾𝒂𝒏𝒕 𝒕𝒐 𝒂𝒗𝒐𝒊𝒅 𝒆𝒂𝒕𝒊𝒏𝒈 𝒑𝒊𝒛𝒛𝒂 𝒐𝒏 𝑵𝒂𝒕𝒊𝒐𝒏𝒂𝒍 𝑷𝒊𝒛𝒛𝒂 𝑫𝒂𝒚, 𝒃𝒖𝒕 𝒔𝒕𝒊𝒍𝒍 𝒘𝒂𝒏𝒕 𝒕𝒐 𝒄𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒆? 𝑻𝒉𝒆𝒏 𝒚𝒐𝒖 𝒄𝒂𝒏 𝒈𝒆𝒕 𝒚𝒐𝒖𝒓 𝒛𝒆𝒏 𝒐𝒏 𝒂𝒏𝒅 𝒄𝒐𝒍𝒐𝒓 𝒂𝒘𝒂𝒚 𝒘𝒊𝒕𝒉 𝒂 𝒔𝒖𝒑𝒆𝒓 𝒇𝒖𝒏 𝒑𝒊𝒛𝒛𝒂 𝒕𝒉𝒆𝒎𝒆𝒅 𝒂𝒅𝒖𝒍𝒕 𝒄𝒐𝒍𝒐𝒓𝒊𝒏𝒈 𝒃𝒐𝒐𝒌!!

Zen and the Pizza-ful Mind: A Pizza Themed Adult Coloring Book

𝑯𝒂𝒑𝒑𝒚 𝑵𝒂𝒕𝒊𝒐𝒏𝒂𝒍 𝑷𝒊𝒛𝒛𝒂 𝑫𝒂𝒚!

giphy-1

𝒔𝒘𝒆𝒆𝒕 & 𝒔𝒂𝒗𝒐𝒓𝒚 𝒔𝒕𝒖𝒇𝒇𝒆𝒅 𝒂𝒄𝒐𝒓𝒏 𝒔𝒒𝒖𝒂𝒔𝒉 𝒃𝒚: 𝒗𝒆𝒈𝒂𝒏 ð’‰ð’–𝒈𝒔

𝑻𝒉𝒊𝒔 𝒗𝒆𝒈𝒂𝒏 𝑺𝒕𝒖𝒇𝒇𝒆𝒅 𝑨𝒄𝒐𝒓𝒏 𝑺𝒒𝒖𝒂𝒔𝒉 𝒊𝒔 𝒔𝒘𝒆𝒆𝒕, 𝒔𝒂𝒗𝒐𝒓𝒚, 𝒉𝒆𝒂𝒓𝒕𝒚 𝒂𝒏𝒅 𝒐𝒉-𝒔𝒐 𝒈𝒐𝒓𝒈𝒆𝒐𝒖𝒔! 𝑰𝒕’𝒔 𝒈𝒍𝒖𝒕𝒆𝒏-𝒇𝒓𝒆𝒆 𝒂𝒏𝒅 𝒑𝒂𝒄𝒌𝒆𝒅 𝒘𝒊𝒕𝒉 𝒏𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏. 𝑷𝒆𝒓𝒇𝒆𝒄𝒕 𝒇𝒐𝒓 𝒇𝒂𝒍𝒍!

𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔

1 𝒄𝒖𝒑 𝒅𝒓𝒚 𝒒𝒖𝒊𝒏𝒐𝒂 , 𝒄𝒐𝒐𝒌𝒆𝒅 𝒂𝒄𝒄𝒐𝒓𝒅𝒊𝒏𝒈 𝒕𝒐 𝒑𝒂𝒄𝒌𝒂𝒈𝒆 𝒊𝒏𝒔𝒕𝒓𝒖𝒄𝒕𝒊𝒐𝒏𝒔. (𝒂𝒅𝒅 𝒂 𝒑𝒊𝒏𝒄𝒉 𝒐𝒇 𝒔𝒂𝒍𝒕 𝒕𝒐 𝒕𝒉𝒆 𝒘𝒂𝒕𝒆𝒓)
3 𝒂𝒄𝒐𝒓𝒏 𝒔𝒒𝒖𝒂𝒔𝒉 (𝒎𝒆𝒅𝒊𝒖𝒎-𝒔𝒊𝒛𝒆𝒅)
2 1/2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍 (𝒐𝒓 𝒑𝒓𝒆𝒇𝒆𝒓𝒓𝒆𝒅 𝒄𝒐𝒐𝒌𝒊𝒏𝒈 𝒐𝒊𝒍)
1 𝒄𝒖𝒑 𝒐𝒏𝒊𝒐𝒏, 𝒅𝒊𝒄𝒆𝒅
2 𝒄𝒍𝒐𝒗𝒆𝒔 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒎𝒊𝒏𝒄𝒆𝒅
1/2 𝒄𝒖𝒑 𝒄𝒆𝒍𝒆𝒓𝒚, 𝒅𝒊𝒄𝒆𝒅
1 𝒍𝒂𝒓𝒈𝒆 𝒂𝒑𝒑𝒍𝒆, 𝒅𝒊𝒄𝒆𝒅
2 𝒄𝒖𝒑𝒔 𝒄𝒓𝒆𝒎𝒊𝒏𝒊 𝒎𝒖𝒔𝒉𝒓𝒐𝒐𝒎𝒔, 𝒄𝒍𝒆𝒂𝒏𝒆𝒅 𝒂𝒏𝒅 𝒄𝒉𝒐𝒑𝒑𝒆𝒅 (𝒂𝒃𝒐𝒖𝒕 8 𝒐𝒛)
1/2 𝒄𝒖𝒑 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔 (𝒇𝒓𝒆𝒔𝒉 𝒐𝒓 𝒇𝒓𝒐𝒛𝒆𝒏)
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒔𝒂𝒈𝒆
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒕𝒉𝒚𝒎𝒆
1/4 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒄𝒊𝒏𝒏𝒂𝒎𝒐𝒏
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒔𝒆𝒂 𝒔𝒂𝒍𝒕, 𝒎𝒐𝒓𝒆 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆

𝑺𝒐𝒖𝒓𝒄𝒆 & 𝑰𝒏𝒔𝒕𝒓𝒖𝒄𝒕𝒊𝒐𝒏: 𝑺𝒘𝒆𝒆𝒕 & 𝑺𝒂𝒗𝒐𝒓𝒚 𝑺𝒕𝒖𝒇𝒇𝒆𝒅 𝑨𝒄𝒐𝒓𝒏 𝑺𝒒𝒖𝒂𝒔𝒉

𝑨𝒑𝒓𝒊𝒄𝒐𝒕 𝑸𝒖𝒆𝒔𝒂𝒅𝒊𝒍𝒍𝒂𝒔

Untitled

2-3 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔 (𝒅𝒆𝒑𝒆𝒏𝒅𝒊𝒏𝒈 𝒐𝒏 𝒔𝒊𝒛𝒆)
1 𝒇𝒓𝒆𝒔𝒉 𝒂𝒑𝒓𝒊𝒄𝒐𝒕, 𝒅𝒆-𝒔𝒕𝒐𝒏𝒆𝒅
1/2 𝒈𝒓𝒆𝒆𝒏 𝒃𝒆𝒍𝒍 𝒑𝒆𝒑𝒑𝒆𝒓
1 𝒔𝒉𝒂𝒍𝒍𝒐𝒕
1/4 𝒕𝒔𝒑 𝒈𝒓𝒐𝒖𝒏𝒅 𝒄𝒊𝒏𝒏𝒂𝒎𝒐𝒏
1/4 𝒕𝒔𝒑 𝒔𝒎𝒐𝒌𝒆𝒅 𝒑𝒂𝒑𝒓𝒊𝒌𝒂
𝒋𝒖𝒊𝒄𝒆 𝒂𝒏𝒅 𝒛𝒆𝒔𝒕 𝒐𝒇 1/2 𝒂 𝒍𝒊𝒎𝒆
3 𝒕𝒃𝒔𝒑 𝒈𝒓𝒂𝒕𝒆𝒅 𝑹𝒆𝒅 𝑳𝒆𝒊𝒄𝒆𝒔𝒕𝒆𝒓 𝒐𝒓 𝑪𝒉𝒆𝒅𝒅𝒂𝒓 𝑪𝒉𝒆𝒆𝒔𝒆 (𝒐𝒓 𝒄𝒉𝒆𝒆𝒔𝒆 𝒐𝒇 𝒚𝒐𝒖𝒓 𝒄𝒉𝒐𝒊𝒄𝒆)
2 𝒔𝒎𝒂𝒍𝒍 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂𝒔
𝑷𝒆𝒆𝒍, 𝒉𝒂𝒍𝒗𝒆 𝒂𝒏𝒅 𝒇𝒊𝒏𝒆𝒍𝒚 𝒔𝒍𝒊𝒄𝒆 𝒕𝒉𝒆 𝒔𝒉𝒂𝒍𝒍𝒐𝒕.

𝑹𝒐𝒖𝒈𝒉𝒍𝒚 𝒄𝒉𝒐𝒑 𝒖𝒑 𝒕𝒉𝒆 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔, 𝒃𝒆𝒍𝒍 𝒑𝒆𝒑𝒑𝒆𝒓 𝒂𝒏𝒅 𝒂𝒑𝒓𝒊𝒄𝒐𝒕 𝒕𝒐𝒈𝒆𝒕𝒉𝒆𝒓 𝒕𝒐 𝒎𝒂𝒌𝒆 𝒂 𝒔𝒂𝒍𝒔𝒂.

𝑭𝒓𝒚 𝒕𝒉𝒊𝒔 𝒊𝒏 𝒂 𝒔𝒎𝒂𝒍𝒍 𝒔𝒌𝒊𝒍𝒍𝒆𝒕 𝒘𝒊𝒕𝒉 𝒂 𝒍𝒊𝒕𝒕𝒍𝒆 𝒐𝒊𝒍, 𝒂𝒍𝒐𝒏𝒈 𝒘𝒊𝒕𝒉 𝒕𝒉𝒆 𝒔𝒍𝒊𝒄𝒆𝒅 𝒔𝒉𝒂𝒍𝒍𝒐𝒕, 𝒄𝒊𝒏𝒏𝒂𝒎𝒐𝒏, 𝒑𝒂𝒑𝒓𝒊𝒌𝒂, 𝒍𝒊𝒎𝒆 𝒛𝒆𝒔𝒕 𝒂𝒏𝒅 𝒋𝒖𝒊𝒄𝒆. 𝑪𝒐𝒐𝒌 𝒐𝒗𝒆𝒓 𝒂 𝒎𝒆𝒅𝒊𝒖𝒎 𝒉𝒆𝒂𝒕 𝒇𝒐𝒓 𝒂𝒃𝒐𝒖𝒕 5 𝒎𝒊𝒏𝒖𝒕𝒆𝒔, 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒔𝒉𝒂𝒍𝒍𝒐𝒕 𝒊𝒔 𝒔𝒍𝒊𝒈𝒉𝒕𝒍𝒚 𝒕𝒓𝒂𝒏𝒔𝒍𝒖𝒄𝒆𝒏𝒕.

𝑰𝒇 𝒚𝒐𝒖’𝒓𝒆 𝒈𝒐𝒊𝒏𝒈 𝒕𝒐 𝒖𝒔𝒆 𝒕𝒉𝒊𝒔 𝒔𝒌𝒊𝒍𝒍𝒆𝒕 𝒕𝒐 𝒉𝒆𝒂𝒕 𝒕𝒉𝒆 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂, 𝒕𝒉𝒆𝒏 𝒓𝒆𝒎𝒐𝒗𝒆 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒕𝒐 𝒂 𝒑𝒍𝒂𝒕𝒆 𝒂𝒏𝒅 𝒔𝒆𝒕 𝒂𝒔𝒊𝒅𝒆, 𝒕𝒉𝒆𝒏 𝒄𝒍𝒆𝒂𝒏 𝒂𝒏𝒅 𝒅𝒓𝒚 𝒕𝒉𝒆 𝒔𝒌𝒊𝒍𝒍𝒆𝒕. 𝑶𝒓, 𝒊𝒇 𝒚𝒐𝒖’𝒓𝒆 𝒋𝒖𝒔𝒕 𝒈𝒐𝒊𝒏𝒈 𝒕𝒐 𝒖𝒔𝒆 𝒂 𝒅𝒊𝒇𝒇𝒆𝒓𝒆𝒏𝒕 𝒔𝒌𝒊𝒍𝒍𝒆𝒕, 𝒋𝒖𝒔𝒕 𝒔𝒆𝒕 𝒕𝒉𝒆 𝒗𝒆𝒈 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒂𝒔𝒊𝒅𝒆.

𝑬𝒊𝒕𝒉𝒆𝒓 𝒘𝒂𝒚, 𝒉𝒆𝒂𝒕 𝒂 𝒄𝒍𝒆𝒂𝒏, 𝒅𝒓𝒚 𝒔𝒌𝒊𝒍𝒍𝒆𝒕 𝒂𝒏𝒅 𝒑𝒍𝒂𝒄𝒆 𝒐𝒏𝒆 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒊𝒏𝒕𝒐 𝒊𝒕. 𝑺𝒑𝒓𝒊𝒏𝒌𝒍𝒆 𝒕𝒉𝒆 𝒄𝒉𝒆𝒆𝒔𝒆 𝒐𝒗𝒆𝒓 𝒕𝒉𝒆 𝒔𝒖𝒓𝒇𝒂𝒄𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒂𝒏𝒅 𝒉𝒆𝒂𝒕 𝒐𝒏 𝒎𝒆𝒅𝒊𝒖𝒎-𝒍𝒐𝒘 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒄𝒉𝒆𝒆𝒔𝒆 𝒎𝒆𝒍𝒕𝒔 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒖𝒏𝒅𝒆𝒓𝒔𝒊𝒅𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒊𝒔 𝒈𝒐𝒍𝒅𝒆𝒏-𝒃𝒓𝒐𝒘𝒏. 𝑸𝒖𝒊𝒄𝒌𝒍𝒚 𝒔𝒑𝒐𝒐𝒏 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒐𝒗𝒆𝒓 𝒕𝒉𝒆 𝒄𝒉𝒆𝒆𝒔𝒚 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂, 𝒕𝒐𝒑 𝒘𝒊𝒕𝒉 𝒕𝒉𝒆 𝒔𝒆𝒄𝒐𝒏𝒅 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒂𝒏𝒅 𝒄𝒂𝒓𝒆𝒇𝒖𝒍𝒍𝒚 𝒇𝒍𝒊𝒑 𝒕𝒉𝒆 𝒘𝒉𝒐𝒍𝒆 𝒕𝒉𝒊𝒏𝒈 𝒐𝒗𝒆𝒓 𝒖𝒔𝒊𝒏𝒈 𝒂 𝒔𝒑𝒂𝒕𝒖𝒍𝒂. 𝑪𝒐𝒐𝒌 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒖𝒏𝒅𝒆𝒓𝒔𝒊𝒅𝒆 𝒐𝒇 𝒕𝒉𝒊𝒔 𝒔𝒆𝒄𝒐𝒏𝒅 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒊𝒔 𝒈𝒐𝒍𝒅𝒆𝒏 𝒃𝒓𝒐𝒘𝒏.

𝑹𝒆𝒎𝒐𝒗𝒆 𝒇𝒓𝒐𝒎 𝒕𝒉𝒆 𝒔𝒌𝒊𝒍𝒍𝒆𝒕 𝒂𝒏𝒅 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 𝒘𝒆𝒅𝒈𝒆𝒔.