Y'ALL!!! @Jenny Rader-Bakos just hit LEVEL 7!!! 🔥🙌🥳 Jenny has been showing up, connecting, sharing, and helping people discover that eating more plants doesn't have to mean boring meals or complicated recipes... and today we're celebrating HER! 🎉💚 If you haven't checked out her 𝗥𝗼𝗼𝘁𝗲𝗱 & 𝗪𝗶𝗹𝗱 community yet, you're in for a treat! Jenny is a professional chef on a mission to make healthy, plant-powered eating simple, satisfying, and realistic... ever tried potato ice-cream?! You're gonna wanna! Jenny has built a welcoming community around simple, delicious, whole-food, plant-powered eating. Think practical recipes, kitchen confidence, and real support from people on the same journey. 🌱🥗 HELP ME MAKE SOME NOISE FOR OUR NEWEST LEVEL 7!!! 🥳🔥🙌 𝗖𝗢𝗡𝗚𝗥𝗔𝗧𝗨𝗟𝗔𝗧𝗜𝗢𝗡𝗦, 𝗝𝗘𝗡𝗡𝗬!!! 🎉💚 You earned this one! Drop her some love in the comments and help us celebrate! 👇🥳

Last night's LEVEL UP PARTY was WILD. 😂 2,300+ COMMENTS. 🤯 36 NEW LEVEL 5s. 🏆 1 NEW LEVEL 6. 👑 And people are STILL LEVELING UP AS WE SPEAK. 🔥 And as promised... 🔗🎉𝗧𝗛𝗘 𝗟𝗘𝗩𝗘𝗟 𝟱+ 𝗗𝗘𝗗𝗜𝗖𝗔𝗧𝗘𝗗 𝗧𝗛𝗥𝗘𝗔𝗗 𝗜𝗦 𝗡𝗢𝗪 𝗢𝗣𝗘𝗡!🎉🔗 ⏰ OPEN UNTIL MIDNIGHT TONIGHT! If you are LEVEL 5 OR ABOVE, this is YOUR thread to drop one link per comment... it can be: ✨ Your offer ✨ Your socials ✨ Your website ✨ Your community ✨ Anything YOU own Basically... 🔥 IF IT'S YOURS, DROP IT. 🔥 🚨🚨 𝗕𝗨𝗧 𝗥𝗘𝗔𝗗 𝗧𝗛𝗜𝗦 𝗥𝗨𝗟𝗘 𝗕𝗘𝗙𝗢𝗥𝗘 𝗬𝗢𝗨 𝗣𝗢𝗦𝗧: 🚨🚨 NO AFFILIATE LINKS TO OTHER COMMUNITIES. If you are posting a community, YOU must be listed as the OWNER. Not an affiliate. Not an admin. Not a moderator. 👉 THE OWNER. Yes. I'm checking. 👀😂 If you're Level 5+ and you understand the assignment... 👇🔥 𝗗𝗥𝗢𝗣 𝗪𝗛𝗔𝗧 𝗬𝗢𝗨'𝗩𝗘 𝗚𝗢𝗧 𝗜𝗡 𝗧𝗛𝗘 𝗖𝗢𝗠𝗠𝗘𝗡𝗧𝗦! 🔥👇 AND LIKE, COMMENT & SUPPORT YOUR FELLOW BUSINESS BUILDERS TOO! ━━━━━━━━━━━━━━━ 👀 NOT A LEVEL 5 YET? THE PARTY ISN'T OVER! The original Level Up Party is sitting at 2.3K COMMENTS AND CLIMBING 🤯🔥 and people are STILL leveling up! 👉 GO LEVEL UP HERE ... 𝙃𝙞𝙩 𝙇𝙚𝙫𝙚𝙡 5 𝙖𝙣𝙙 𝘾𝙊𝙈𝙀 𝘽𝘼𝘾𝙆. 😏🏆 ━━━━━━━━━━━━━━━ 🎉🏆 NOW CAN WE TALK ABOUT WHAT HAPPENED LAST NIGHT?! 🏆🎉 𝗧𝗛𝗜𝗥𝗧𝗬-𝗦𝗜𝗫 PEOPLE REACHED 𝗟𝗘𝗩𝗘𝗟 𝟱. And 𝗢𝗡𝗘 reached 𝗟𝗘𝗩𝗘𝗟 𝟲! 👑🔥 I tried to celebrate every single one of you as you crossed that line, but you were leveling up so fast I was basically chasing notifications and not keeping up! 😂🎉 SO LET'S MAKE SOME NOISE FOR OUR NEW LEVEL 5s: @Gail Jones @Yvonne Akinyi Odhiambo @Adam McCollough @Linda Beck @Sandra Harvey @Traci Poe @Faith Adebayo @Keith Berg @Kristen Osborne @Shannon Furlong @MaryKay Atha @Valarie Smith @Kristin Gereige @Judy Gudmestad @Angelica Whetstone @Rob Tabb @Tyler Rohm @TethRosZenia T @Chris Hanlon @Marama Elizabeth @Nicole Henderson @Tami Reagor @Jen Sullivan @Jen Martin @Suzan Lovelace @Veachel Hosch @Lauren K @Kathy Fluch @Vehleshia Hodnett @Jessica Gomez @Rebecca Bautista @Mary Wilmer @Stefanie Byrd @Patricia Maria Ferreira Larrieux @Joshua Guerrero @Alli Gatlin

We believe: 💛 Connection before correction. 💛 Progress over perfection. 💛 Small changes make a big difference. 💛 Parents deserve support too. If that sounds like your kind of community, we'd love to welcome you.

This is one of those facts that sounds made up until you understand what’s happening inside the loaf. When you bake bread, the starches gelatinize. They soften and open up, which is what makes warm bread so easy to digest, and also why it hits your blood sugar fast. But as bread cools, and especially when you freeze it, those starches reorganize and tighten back into a more crystalline structure. That process has a name. Retrogradation. Retrogradation creates resistant starch. And resistant starch does exactly what it sounds like. Your body can’t break it down as easily, so it behaves more like fiber than sugar. Less of it turns into glucose, which means a lower glycemic response than fresh-baked bread. So here’s the move. Bake your bread, let it cool all the way, slice it, and freeze it. When you want a piece, toast it straight from frozen. Same bread you love, a little easier on your blood sugar. This is the kind of thing we get into over at Crust & Crumb Academy. Not just recipes, but the why underneath them, the science that makes you a better baker instead of just a recipe follower. It’s free to join, and there’s a Saturday bake-along every week. https://skoo.ly/crust-crumb-academy Come bake with us. ~Henry⭐️🔥

If you’re a coach creating a coaching program and you’ve got an idea for a resource you want to build, this one is for you 🥳 You already have the idea for your coaching resource: A workbook your clients can use between sessions. A guide that brings your method together. A toolkit that makes your program feel more complete. A client resource that helps people keep working through the transformation after the call ends. But then you sit down to create it... and suddenly, the idea ERUPTS into a hundred tiny decisions. 🤔 What should go on page one? 🤔 How should the sections flow? 🤔 What prompts will help your clients go deeper? 🤔 How should it look? 🤔 What should the design feel like? 🤔 Where will you find the time to pull it all together? 🤔 How much should you include? What started as a brilliant coaching idea becomes another half-started file sitting in your Canva account. And the frustrating part is that you know your clients would benefit from it. That’s where she steps in ☺️ Meet Miri, a psychologist and founder of the 𝗖𝗼𝗮𝗰𝗵𝗶𝗻𝗴 𝗥𝗲𝘀𝗼𝘂𝗿𝗰𝗲 𝗥𝗼𝗼𝗺 where she creates bespoke, client-ready resources for coaches. You bring the coaching idea. She turn it into a professional workbook, guide, toolkit, journal, course companion, or client resource for your coaching program. This bespoke service is available inside the 𝗖𝗼𝗮𝗰𝗵𝗶𝗻𝗴 𝗥𝗲𝘀𝗼𝘂𝗿𝗰𝗲 𝗥𝗼𝗼𝗺. Come and join us if you’re a coach building your program ☺️ There are lots of free resources to get you started too, including a free coaching workbook. 𝗝𝗢𝗜𝗡 𝗨𝗦 𝗛𝗘𝗥𝗘!! 🥳 @Miri Campbell