The Flexible Dieting Lifestyle
Flexible dieting doesn't have to be a drag. Enjoy your favorite foods in macro friendly meals the flexible dieting way.

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Nothing like Fresh Baked Chocolate Chip Cookies! Especially when they are less than 70 cals each and have only 5g Carbs! Swipe right to see the the Chocolate Chip Cookie Sandwich 😍 - Save this post and tag your friend you’d smash this with and you will be entered to win instant access to the Flexible Dieting Recipe Vault with 700+ of my Best Recipes of ALL TIME! - @faithfullyfitfoodie you won the last contest! Email me and I’ll hook it up! - Macros for each Chocolate Chips Cookie: 66.25 Cals, 5g Carbs, 1.25g Fat, 8.75g Protein - Just imagine that smell in you house after a fresh batch of chocolate chip cookies comes out of the oven 🤗 - If you want instant access to this recipe and all my best recipes of all time, make sure to check out that link in my bio! It’ll give you a special sneak peak into this recipe vault and why tens of thousands of people are loving these recipes! - Also, link in my bio has a free recipe book with 40+ of my macro friendly/low cal recipes you can download! Also, a free Flexible Dieting 101 Guide to download there too! - Hope you all my friends had an amazing Friday! - Thanks and God Bless, - Zach - - #flexibledietinglifestyle #nutritionalfreedom
I lost my virginity when I was 12 years old. (I don’t think my Mom even knows this yet) And I’m now almost 8 years abstinent….. Well February 22nd will be 8 years. This post is going to be a little bit different than the ones you’ve seen today about Valentines Day. I’ve never talked about this openly. I just wanted to share this because I am not perfect. I’ve gone to many extremes in my life to get to the point where I am today. I could write a whole novel on the dynamics that happened from 12 years old till today and why I went to such extremes. But I wouldn’t trade any of it. I’m not sure why I lost my virginity at 12 years old. It kinda just happened. But what happened after was my friends reaction to it and then that became the currency at which I would gauge the game of life. I was voted as the “The Biggest Flirt” for my High School Superlative. So from 12-19 years old I had found a game I was really good at. My friends would say, “Hey, you can’t get her.” Then the game would begin. And I also want to preface, I was never an asshole. The girls excuse was always, “Well it’s Zach.” - I was seen or saw myself as the “Player.” - But something happened right after I turned 20. I was asked the question from a priest mentor of mine: “What would your future wife and daughter think of what you are doing right now?” - It made me sick to my stomach to think about. I couldn’t sleep that night. I couldn’t stop thinking about it. So at the point, I made a decision that I was going to go abstinent. That it was something that I needed to do in order to truly prepare myself to be the best potential Husband/Dad I could possibly be. Not because being “abstinent” in and of itself for everyone will yield that result. But for me, an extreme case, it needed to happen. And as a result, making that decision resulted in a ripple effect on my whole life. I read a book a week for 4 years straight. I freed up soo much time to start asking myself better questions on what I wanted to do in this life. I’m not saying it was all great. I sacrificed a lot. I stopped partying as much. I became very anti social. I stopped going on dates. Continued in Comments 👇🏻
#ValentinesDay Protein Cupcakes!! Tag your Boo Thang who needs to make these for you! - ✅ Macros for Each Cupcake with All Toppings: 127.75 Cals, 12.5g Carbs, 1.75g Fat, 15.5g Protein! - ✳️ Ingredients for Cupcakes (makes 12): 75g @PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%) 50g All Purpose Flour 36g Coconut Flour 10g Zero Cal Sweetener of your choice 12g Baking Powder 30g Sprinkles 275g Plain Non Fat Greek Yogurt 275g Egg Whites 100g Unsweetened Apple Sauce - ✳️ Protein Frosting (for all 12 cupcakes: 60g @PEScience Gourmet Vanilla Select Protein 20g Coconut Flour 16g Sugar Free/Fat Free White Chocolate Pudding Mix (Optional) 6g Zero Cal Sweetener of your Choice 150g Plain Non Fat Greek Yogurt - ❇️ Directions: 1️⃣ Preheat oven to 350 degrees F. Add dry ingredients except for sprinkles into a bowl and mix. Then take your wet ingredients and add to a seperate bowl and mix. Then combine dry with wet and mix till smooth. Now adding your sprinkles and mix. Add to freezer for 10-15 minutes to help the better thicken up a tad bit more. 2️⃣ Add cupcake baking cups to each mold in your muffin tins pan and spray each cup mold with non stick butter spray and add your batter to them. Then them to the oven for 12-15 minutes. You’ll see the crack at the top the cupcakes and they are starting to golden on top. That’s when you know they are ready. 3️⃣ Once done, take out and let cool on cooling rack till at room temp. While they are cooling, make up your protein frosting by add all the dry ingredients into a bowl and mix. Then add a little bit of water and mix and repeat till you have a thick frosting like consistency. Add your greek yogurt and mix. Add to fridge to chill and thicken up. 4️⃣ Once all is cool, add your frosting on top and enjoy!
Happy #wafflewednesday! All American Breakfast Recipe! - Team Waffles or Team Pancakes!? I’m Team Waffles 🤷🏻‍♂️ Tag your friend you’d smash this with! - ✅ Macros for the WHOLE Breakfast w/out syrup: 565 Cals, 48g Carbs, 21g Fat, 46g Protein! - ✳️ Ingredients for Waffles: 40g All Purpose Flour (can use gluten free or pancake mix as well) 20g @PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%) 8g Coconut Flour 3g Baking Powder 3g Baking Soda 6g Zero Cal Sweetener of your choice 50g Egg Whites 15g Mini Chocolate Chips Water till consistency of thick but too thick batter - ❇️ Rest of ingredients: 2 Large Brown Eggs 4 Slices Uncured Bacon (got mine from Trader Joe’s) Sugar Free/Low Cal Maple Syrup of your choice (or you can use a full sugar one. Totally up to you and your macros.) Directions: 1️⃣ Add your dry waffle ingredients into bowl and mix to avoid clumping. Now add 50g egg whites and mix the best you can. Then add 20ml of water at a time and mix and repeat till you have a not too thick batter like consistency. 2️⃣ Preheat your mini waffle makers (I got dash mini waffle makers off amazon for each less than $10!) and then add 1/4th batter to each. Spread batter around to cover the whole bottom of whole waffle maker. Cook up till golden and repeat for two more waffles. Let cool on cooling rack. 3️⃣ While your waffles are cooking, pre heat your stove top pan on a 6/10 heat and spray with non stick cooking spray. Then add your 4 slices of bacon. Let cool for about 2-3 minutes and then flip. Once you flip, add your two whole egg to cook in the bacon fat. Add cover on top of pan and lower heat to a 4/10. Let cook till whites on the eggs are no longer liquid to the touch but the middle of the egg is still giggly! 4️⃣ Now once eggs and bacon are almost done, add your waffles to your toaster if you have one to make them crispy! Toast up and then add everything to your plate!