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Finally <3

#ana #eatingdisorder #weightloss #skinny #thin #thighgap #fat #fatburn #muscle #workout #anorexia #bones #hipbones

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*Working out in a group video call*

When doing burpees and mountain climbers, I just kept seeing my arms and how large they were. I kept hearing it in my head “You’re too fat. You jiggle so much when you workout. You’re ugly. You are nothing. Pathetic. Fatty”

I kept having to get out of camera view to cry and try to make the voices stop.

Finished the workout by altering the moves that were triggering me.

I really wish my husband hadn’t yelled at me to be quiet when I was crying and having trouble breathing. Now, I feel more alone than before.

#eatingdisorder #ana #eatingdisorderconfessions #confessions #restriction #depression #isolated #thinspo

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twice baked pesto spaghetti squash - 65 calories per serving

1 spaghetti squash - 210

½ cup fresh basil - 2

½ cup fresh tarragon - 20

½ cup fresh parsley - 20

1 lemon and its zest - 20ish depending on how much you use

3 cloves garlic - 0

salt and pepper - 0

garlic powder - 10/tsp

2 tbsp parmesan cheese - 44

0 cal oil spray - 0

wash your squash, cut lengthwise. salt HEAVILY. you will rinse this salt off later. salting the squash draws out any excess moisture and keeps you from having soggy squash. let sit for 30 mins, checking every 5 or so to pour off water.

while the squash sits, make the pesto. with a mortar and pestle, or food processor, mash your herbs to create a paste. mince your garlic and add to the herb mixture, grind. add lemon juice as necessary to provide moisture. zest the lemon and add to the mix along with the parmesan. add salt and pepper to taste. set aside

now rinse your squash off, rubbing with your fingers to remove the salt. pat dry with paper towels and sprinkle with salt pepper and garlic powder to taste, but keep in mind that it will have absorbed some of the salt earlier so dont oversalt. spray with oil spray and place on baking sheet

optional: add garlic cloves and thyme in the center of each squash half

bake at 420 until you can easily stick a fork in the flesh and you notice the squash strands separate when you push it. probably every 15 or so minutes check on it and spray with more oil so it doesnt get too dry. i dont remember how long i cooked it. remove and allow to cool.

when cool enough to handle, use a fork to scrape all the squash loose and put into a bowl. mix with as much pesto as you want and scoop back into the squash skin. spray the top with oil. place in the oven on high broil for 5/10 mins. i know in the pic theres cheese on top you can do that but i didnt like it and ended up peeling it off.

326 for the whole squash, makes about 5 cups, a serving is 1 cup. enjoy!

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i still get angry that im forced to live with what you did to me and you live like nothing ever happened.

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☁️🖤

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Hufflepuff thinspo 💛

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Remy Young - Upper West Side, New York City

Follow the Ballerina Project on Facebook, Instagram, YouTube, Twitter & Pinterest

We are now offering large format limited edition prints in the 20x30 & 30x40 inch print sizes. Go to http://www.etsy.com/shop/ballerinaproject to purchase one of these beautiful and special limited edition prints from the Ballerina Project.

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Emily Hayes - Pelham Bay Park, the Bronx

Follow the Ballerina Project on Facebook, Instagram, YouTube, Twitter & Pinterest

We are now offering large format limited edition prints in the 20x30 & 30x40 inch print sizes. Go to http://www.etsy.com/shop/ballerinaproject to purchase one of these beautiful and special limited edition prints from the Ballerina Project.

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Uliana Lopatkina and Marat Shemiunov in The Melody

Photos by Marc Olich

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flow

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NYCB’s Megan LeCrone in ”Le Saut Infini” (x)

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Svetlana Zakharova in Jewels

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Gabrielle, PNB Summer Course 2015

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