Join us in saying #nothanks this November 22nd! I’m excited we have the opportunity to collaborate w/ @ndn.o. They are one of the most radical Indigenous Appalachian street artist in the region, if not the. Every day from now until the 22nd we will be sharing new never before seen art from @ndn.o around the concept of joining us in saying #nothanks this year. We don’t want to dialogue anymore about #decolonizingthanksgiving, we want praxis of modifying behavior, accountability and healing. This November 22nd don’t be a do as I say not as I do apathetic stereotype that says one thing on social media and another by your actions. The truth is, Thanksgiving is going to be in your life as long as you let it be. Waiting for a huge psychological cultural shift to happen so you can start to taper off your creature comfort‘s & tradition is part of the problem. #thanksgivingisoverifyouwantit We encourage you to take the money that you would spend on #Thanksgivingdinner & invest that directly into #Indigenousfoodways. @ndn.o has hand picked the organizations that will receive the $upport, You can send money to either of the Venmo’s in the last slide or PayPal email@example.com #decolonizationisnotametaphor#showmeyourpraxis#somedayisnow#ruralresistance#lenapehands#youronnativeland#weallare#artasresistance
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In my deepest, darkest moments, what really got me through was a prayer. Sometimes my prayer was 'Help me.' Sometimes a prayer was 'Thank you.' What I've discovered is that, intimate connection and communication with my creator will always get me through because I know my support, my help, is just a prayer away. --- Iyanla vanzant
GRILLED CHILLI LIME CHICKEN FAJITA SALAD
Tender and juicy chicken thighs grilled in a chilli lime marinade that doubles as a dressing! Creamy avocado slices, grilled red and yellow peppers, and succulent chicken pieces
3 tablespoons olive oil
100ml (just over ⅓ cup) freshly squeezed lime juice
2 tablespoons fresh chopped cilantro
2 cloves garlic, crushed
1 teaspoon brown sugar
¾ teaspoon red chilli flakes (adjust to your preference of spice)
½ teaspoon ground Cumin
1 teaspoon salt
4 chicken thigh fillets, skin removed (no bone)
½ yellow bell pepper, deseeded and sliced
½ red bell pepper, deseeded and sliced
½ an onion, sliced
5 cups Romaine (or cos) lettuce leaves, washed and dried
2 avocados, sliced
Extra cilantro leaves to garnish
Sour cream (optional) to serve
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
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