Danielle Aran

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Member Since NOVEMBER 08, 2019
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sweeterthanabumblebee 41K Last Month Last 3 Months
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Highlights

Tired of being at war with my body. My body acceptance journey has been complicated, and to be honest, it still is. Every day I fight to try and see my body as my friend and not my enemy. Every day is a struggle to try and find love, confidence and happiness within myself. But I am proud of the work I have done mentally to get to a more stable place. Bodies change for several reasons. From a severe eating disorder to pushing it past its limits on the track and in the gym - my body has grown with me, and that's okay. It's a journey, and I'm learning to not be so hard on myself or my body. To understand I am worthy regardless of how my body looks. I am more than my body. It will change, it may grow, it may shrink. Either way, I will speak kindly to it and treat it well regardless of its size, shape, and texture. I will learn to accept it, even if sometimes I want to change it. Because you can do both at the same time.

I never thought it would be possible to feel such conflicting feelings all at once. The guilt at feeling something less than sadness while suffering imaginable grief. The first time I laughed after he died knocked the breath out of me and made me feel queasy. How can I be laughing when he’s gone? I’m told it’s normal; that it’s possible to feel both angry and happy, sad and relieved, frustrated and grateful - all at the same time. That it’s just the way we are wired. You see, our bodies and minds find a way to balance our emotions, striving to find the good in every situation. Perhaps it’s a coping mechanism of sorts. Like it would be overwhelming to feel too consumed by grief at all moments of the day. Instead, I find myself looking for snippets of happiness even during a time of great turmoil. Searching for small shimmers of light wherever I can find them. 🤍

Creamy, fluffy, melt in your mouth pillows of frozen Greek yogurt wrapped in a sweet rice dough 🥲 I don't think I could ask for anything more satisfying than these new @yasso mochi at the moment:) To be honest I was a little skeptical at first, because I'm a firm believer that if you want ice cream, you should just have the ice cream - but I truly love these just as much (or more 🤫) than regular mochi filled with ice cream 😍 these deliciously sweet pillows can be purchased on Yasso.com. Has anyone else tried them yet? • • • #Yasso #WorkingWithYasso #YassoFrozenGreekYogurt #ad

I love you, daddy. Thank you for loving me in the best way you could. 🤍

2 egg omelette with spinach, salt and pepper, and a side of toaster waffles - 1 with peanut butter, banana, and hemp seeds; and the other with avocado, hemp seeds, and maple syrup.☺️

some thoughts throughout the years.. ⛅️

Sweet potato pancakes 🍠 topped with @wild_friends almond/cashew butter, mixed nuts, sliced banana; and maple syrup. soo good 🍁 • 3/4 cup mashed sweet potato • 2 flax eggs • 1 tbsp coconut oil • 3/4 cup almond milk • 1 tbsp apple cider vinegar • 1 tsp baking powder • 1.5 cups oats • 1 tbsp cinnamon 1. Add everything to a blender and blend until mixed. 2. Pour about 1/4 cup of batter into an oiled pan on medium high heat and cook for about 2-3 min, then flip and cook until done :)

Another easy, no-frills dinner and a Monday reminder :-) Roasted brussel sprouts with salt, pepper, olive oil, and spicy honey, farro cooked in veggie broth, tomatoes, and a salmon burger 😋 happy happy new week

florida things ❤️‍🔥

no better way to start the weekend 😍 2 sunny side up eggs with salt and pepper, avocado toast, and a banana :)

Sesame ginger tofu stir fry 💆🏻‍♀️ tofu can be so good, you just need to cook it right and use a sauce/spices. 🌶 Just like no one likes bland chicken, no one likes bland tofu! Ingredients Stir fry: • 14 oz package of extra firm tofu • 1 tbsp cornstarch • 1/2 tsp salt • 3 tbsp oil of choice • 2.5 cups green beans, chopped • 1 cup carrots, sliced Sauce: • 1 tbsp sesame oil • 1.5 tbsp ginger paste (or grated ginger) • 1.5 tbsp minced garlic • 1 tbsp rice vinegar • 3 tbsp soy sauce • 1/4 tsp red pepper flakes • 3 tbsp maple syrup • 1 tbsp nut butter • 1 tbsp cornstarch • 2 tbsp water Directions 1. Drain and press the tofu. I like to take a plate, lay a folded towel, then the tofu, then another towel and then a heavy pan on top to help remove the water from it (for ~15-20 min) 2. Sauce: while the tofu is drying, prepare the sauce in a blender or food processor and blend until completely smooth. Set aside. 3. Once the tofu is dry, cut it into cubes. In a large nonstick skillet over medium-high heat, add 2 tbsp of the oil and swirl to coat pan. Add the cubed tofu to the pan and let it fry for 3 minutes, flipping the tofu as needed to brown all sides. 4. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 min. When the tofu is caramelized, remove to a plate. 5. Add the remaining 1 tbsp of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 min or to your desired doneness. Add the sauce and let it thicken just slightly. Add the tofu and stir to coat. Cook for an additional 1-2 min or until the tofu has a chance to soak up the flavor. 6. Serve the stir fry with rice, quinoa, or whatever you’d like. I did brown rice and added some sesame seeds on top. The tofu will lose it's crispness as it sits so it’s best eaten fresh 🌿

Salted dark chocolate chunk pistachio cookies to bless your feed 😍 pleased with how these came out :-)

Roasted red pepper tomato, chickpea, zucchini, and tortellini soup - so cozy and so filled with flavor 😋🥘 • 1/2 tbsp coconut oil • 1/2 an onion, diced • salt and pepper • onion and garlic powder • basil • red pepper flakes • 1 can of chickpeas, drained and rinsed • 1 zucchini, sliced in halved rounds • 1 box of roasted red pepper tomato soup (I used a 32oz @pacificfoods ) • veggie broth to thin • 1 tray of cheese tortellini (~12 oz or so) • kale 1. Add coconut oil to a big pot and melt over medium heat. Add the onions and cook for a few min until fragrant. Add all the spices and cook for another minute. 2. Add the chickpeas and stir, cooking for 4 minutes. Then add the zucchini and cook for 2 more minutes. 3. Pour the box of soup and some veggie broth in the pot and bring to a light boil. Then add in your tortellini and kale and cook for about 5-7 min. Dones :-)

breakfast for ryan after a long morning of training 🚴🏃‍♂️ 3 scrambled eggs, a kiwi, 2 slices of toast with granola butter, a berry smoothie, and oatmeal with nuts, raisins, chocolate chips, chia seeds, and oat milk 💪🏻

Banana pancakes 🥞 @kodiakcakes made with added cinnamon and vanilla, topped with more banana, peanut butter, and vanilla maple syrup 🤤

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