Thin: Part 6

THIN, directed by Lauren Greenfield and distributed by HBO, is an exploration of The Renfrew Center in Coconut Creek, Florida; a 40-bed residential facility for the treatment of women with eating disorders. 
The film mostly revolves around four women with anorexia nervosa and/or bulimia and their struggles for recovery

duckiesandsun-deactivated201104 asked: haha :P mean the show ^^
but thanks a lot of girls need to see this !

You’re welcome! I am posting the rest of the episodes now.

poeticinqueery-deactivated20121 asked: I think they meant thanks for posting the documentary, they just didn't capitalize the T in the movie title.

And it's a good movie - I think for those of us who have had ED and recovered or teetered on the edge of different EDs, Thin is a big deterrent.

Oh haha thanks, That makes more sense. I am glad that it makes a difference and encourages against Eating Disorders.

Love your body, it will love you back - I promise.

Love your body, it will love you back - I promise.

(via fuckyeahilikechicks)

duckiesandsun-deactivated201104 asked: thanks for posting thin :D

I’m not sure what that means.. but you’re welcome?

Roasted Red Pepper Soup
• 1 teaspoon olive oil • 1 onion, chopped • 1 carrot, peeled and chopped • 2 garlic cloves, chopped • 1 teaspoon dried herbs de provence • 1/4 cup fresh Italian parsley, chopped• 3 cups low sodium chicken broth • 1 medium russet potato, peeled and chopped • 1/4 cup dry white wine • Kosher salt and freshly ground black pepper • 2 tablespoons low fat sour cream• 1/4 cup Parmigiano Reggiano cheese
Roast the Peppers:Preheat your oven up to 220 (430 fahrenheit). Place the pepper in an ovenproof dish or tray and coat with vegetable oil. Place the tray in the oven. Turn pepper every 10-15 minutes or until starting to blacken and blister. Once the peppers are black all over remove the tray from the oven and place them in a bowl and cover tightly with plastic wrap.
Allow the pepper to sweat in the bowl covered with plastic, approx 1 hour. Once cool to the touch, remove the pepper from the bowl and peel off all the blackened skin under running water. Remove and discard the seeds.
Heat 1 teaspoon of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, potato and wine. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesan and ladle into bowls.
Per Serving): 119 Calories; 3g Fat (22.9% calories from fat); 12g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 495mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Roasted Red Pepper Soup

• 1 teaspoon olive oil 
• 1 onion, chopped 
• 1 carrot, peeled and chopped 
• 2 garlic cloves, chopped 
• 1 teaspoon dried herbs de provence 
• 1/4 cup fresh Italian parsley, chopped
• 3 cups low sodium chicken broth 
• 1 medium russet potato, peeled and chopped 
• 1/4 cup dry white wine 
• Kosher salt and freshly ground black pepper 
• 2 tablespoons low fat sour cream
• 1/4 cup Parmigiano Reggiano cheese

Roast the Peppers:Preheat your oven up to 220 (430 fahrenheit). Place the pepper in an ovenproof dish or tray and coat with vegetable oil. Place the tray in the oven. Turn pepper every 10-15 minutes or until starting to blacken and blister. Once the peppers are black all over remove the tray from the oven and place them in a bowl and cover tightly with plastic wrap.

Allow the pepper to sweat in the bowl covered with plastic, approx 1 hour. Once cool to the touch, remove the pepper from the bowl and peel off all the blackened skin under running water. Remove and discard the seeds.

Heat 1 teaspoon of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, potato and wine. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.

With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesan and ladle into bowls.

Per Serving): 119 Calories; 3g Fat (22.9% calories from fat); 12g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 495mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Creamy Mixed Mushroom Soup

• 3 tablespoons flour• 4 cups water • 2 chicken bouillon cubes • 5 ounces shiitake mushrooms, sliced • 8 ounces baby bella, sliced • 1 celery rib (chopped in three pieces)• 1 tablespoon light butter (optional)
Place cold water and flour in a blender and blend until smooth.
Pour flour water mixture into a medium pot and heat to medium. Add celery, mushrooms, chicken bullion and butter and bring to a boil. Cover and simmer until vegetables are soft, about 20 minutes. Remove celery and a cup of soup to blender. Puree in the blender, then return back to the pot.
Per Serving (includes light butter): 111 Calories; 2g Fat (12.9% calories from fat); 1g Saturated Fat; 4g Protein; 24g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 324mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Creamy Mixed Mushroom Soup

• 3 tablespoons flour
• 4 cups water 
• 2 chicken bouillon cubes 
• 5 ounces shiitake mushrooms, sliced 
• 8 ounces baby bella, sliced 
• 1 celery rib (chopped in three pieces)
• 1 tablespoon light butter (optional)

Place cold water and flour in a blender and blend until smooth.

Pour flour water mixture into a medium pot and heat to medium. Add celery, mushrooms, chicken bullion and butter and bring to a boil. Cover and simmer until vegetables are soft, about 20 minutes. Remove celery and a cup of soup to blender. Puree in the blender, then return back to the pot.

Per Serving (includes light butter): 111 Calories; 2g Fat (12.9% calories from fat); 1g Saturated Fat; 4g Protein; 24g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 324mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Thin: Part 6

THIN, directed by Lauren Greenfield and distributed by HBO, is an exploration of The Renfrew Center in Coconut Creek, Florida; a 40-bed residential facility for the treatment of women with eating disorders. 
The film mostly revolves around four women with anorexia nervosa and/or bulimia and their struggles for recovery

Thin: Part 5 of 9 (more episodes just keep coming)

THIN, directed by Lauren Greenfield and distributed by HBO, is an exploration of The Renfrew Center in Coconut Creek, Florida; a 40-bed residential facility for the treatment of women with eating disorders. 
The film mostly revolves around four women with anorexia nervosa and/or bulimia and their struggles for recovery

Q: “Can somebody tell me please. Does purging actually work? I heard somewhere that as soon as you eat it you absorb the calories anyway so there’s no point. Does it help you keep the weight off? I don’t wanna start doing it if there’s no point.”

A: “You do absorb the calories, and in defense, retain water. Please, please don’t do it. I was a patient at renfrew for bulimia summer of 2006. When active in purdging my face stayed swollen, stained my teeth, ruined my hair, and I weighed more. There is NO point. PLEASE don’t. Ask for help.” (patient from Refrew clinic in the video)

Thin: Part 4 of 6

THIN, directed by Lauren Greenfield and distributed by HBO, is an exploration of The Renfrew Center in Coconut Creek, Florida; a 40-bed residential facility for the treatment of women with eating disorders. The film mostly revolves around four women with anorexia nervosa and/or bulimia and their struggles for recovery.

"I was a patient at Renfrew from June-August 2006. I was bulimic, and binged and purdged a lot. Adam, the counselor in the video, was my therapist when I was there. He was so much cooler and a lot more full of personality in person. He was amazing. The staff at Renfrew is great, as well as the girls. We were a family. It was harder to leave than to go in, as hard as that is to believe. That is, if you had a good experience like I did." (patient to remain unnamed)