sloppy joe breakfast style • vegan english muffin • tofu scramble with sautéed green onions, jalepeno, bell pepper, garlic • spices i used to season the scamble were: ground turmeric, ground mustard, salt and pepp, onion and garlic powder • with my usual side of potatoes 💅🏽🥔👸🏻#potatoqueen#breakfast#foodporn
While Georgia and I have both been vegan for over a year now, we haven't always been the healthiest of vegans. The past few months we have both been trying to incorporate more whole foods in our diet. This can make for simple meal prep which I don't mind! This dinner consisted of oil-free roasted potatoes, homemade guacamole, cilantro-lime rice, and diced pepper. 👌
Picked up our veggie box yesterday, this box is huge and full of our favorite vegetables.
Here are 5 things that I have never done until we subscribe for our weekly veggie box:
1. Cook and eat artichokes every week! ——> now we can’t get enough of them
2. Shell fresh peas, never ever! ——-> they are my new green pearls, I love them cook or raw, good bye frozen peas until winter!
3. Sauté lettuce ——> let go of eating food the the traditional ways
4. Bake a vegan cake w/ fruit ——> I love baking and there will be more coming..
5. Take food photos for Instagram ——> I can’t believe that I actually have more than a few in photos here. Seriously I thought I would quit after a few weeks. .
The combination of freshly blended fruit with #summer weather is so #refreshing & healthier than opting for sugary carbonated drinks, they dont #hydrate you at all! I had a iced mixed berry smoothie today and it made all the difference! x ~ #Vitamin C shots made using Strawberries & Pineapple, Blueberries, Strawberries & Golden Berries, and Kale & Lime! ~ 📸@rachel.steenland
Easy to see why @centroboulder ‘s happy hour 🍸 is the (taco) 🌮 the town! Their veggie options did not disappoint (no sad 🙁 salad or mushroom burger here), I would definitely recommend if you’re local! .
Special thanks to @bigredfrestaurants @longmontfarmersmarket for this delicious meal! .
You know you're blessed when you opened an avocado and its perfect.
@bobsredmill oatmeal topped with cacao nibs, avocado, mango, flax seeds, almonds, chia seeds and @radicalorganics coconut chips.
More avocado posts soon.
Vegan Zucchini crust pizza and cashew basil cheese +tahini dressed spinach +grilled garlic mushrooms thanks to @stuffffed for my FF approved zucchini crust ! —————————————————
Store bought cashew cheese can be overpriced why not make your own? Simply soak raw cashews and blend with lemon juice salt and garlic powder in a food processor . Add your own spices and set it in a cheesecloth underneath a bounty to soak overnight all the excess moisture to help the cheese firm up. Make sure to seal it well so the cheese doesn’t dry out .
The past two weeks my feed has been so GREEN🌿. Going into week 2 on the LEAP Diet I am not dwelling on the fact that my food groups are limited but making the best of it with yummy recipes that will keep me motivated into figuring out what is best for me and my body internally. Self care is my #1 priority . Give me good food good music and I’m on cloud 9 . Tune in LIVE tonight at 8:30PM to hear about how you can turn action into habits !
💗 while it may seem like not so much is going on over on the blog at the moment, I am hard at work on my next ebook. What started out as a project on feeling lighter by eliminating toxins in your life, has turned into 50+ pages of a trip through our body, intimately getting to know the inner workings of our liver, digestive tract, and hormones with insanely delicious recipes like this super quick raspberry breakfast bowl. I’m in the process of final edits, and can’t wait to release this all to you. It’s truly an ebook that I hope will change the way you think about your struggle with your weight and the way you take care of your body for life. 👀 keep your eyes open, I will let you know here as soon as it releases 💗
You all know that this meal is a staple of mine 😋 Lunch today is a baked sweet potato, steamed broccoli, chickpeas, avocado, and spinach. I then proceeded to drench everything in nutritional yeast and lemon juice 👌🏻 Why do I eat this meal so often? Well, because it’s my favorite, I find that all these foods digest very well for me, and it is one of the most satisfying! That being said, this is what works for me. I get a lot of questions about whether or not I like grains or what my view on them is. I love whole grains but I find some of them (other than oats) don’t sit well with my digestion. I’ll enjoy some buckwheat, farro, quinoa etc from time to time but they just aren’t my go to! I love my potatoes 😆 My point is, if you love grains (or another kind of food) no one is telling you that you can’t eat those in abundance and that you should eat potatoes instead. Whatever works for you is what is best because you know your body better than anyone else!
(No, mama, it’s a temporary tattoo 😂) sushi burritos are my new favourite dinner 😋😋 🥕smoked carrot “lox” (details a few posts back), miso paste, curry baked tofu, avocado +lemon juice, greens, and hoisin sauce all wrapped in a ton of rice and 2 nori (and then aluminum foil).
Tonight's dinner is this Creamy Vegan Mushroom Pasta with fresh thyme 🌱 Ready under 30 minutes, made with only simple and nutritious ingredients! A must try for vegans, as well as non-vegans 💚 I promise you won't miss dairy in this recipe!
Link to the full recipe on my profile 🙌
Have a lovely afternoon! 💚
My dinner tonight was a combo of all veggies I like most of all....(and it’s no secret that I like a lot!😉)
This is a veggie ragu - white & green asparagus, carrots, mushrooms, potatoes and peas in a béchamel sauce with a dash of white wine and creamy polenta as a side....
I couldn’t stop eating!;)
Bring water to a boil and add salt and a little sugar, peel white asparagus and carrots and cut into pieces, remove the ends of green asparagus and cut into pieces too. Clean mushrooms and slice them, peel and dice potatoes (ev. same amounts).
First potatoes into the water, then white asparagus, carrots and green asparagus. When the veggies are done save about 600 ml of the cooking water...
At the same time fry mushrooms in a saucepan, remove and make a béchamel sauce in the same saucepan ....
Melt vegan butter, add flour and stir constantly, then add a dash of white wine, cooking water and milk and stir, let simmer for about 15 minutes, season with pepper, salt, nutmeg and sugar, then add all the veggies plus peas ( I had frozen peas). When the veggies are hot and the peas are done season again if necessary...
Cook polenta according package direction or the way I do it...😉
(I use 2/3 broth and 1/3 milk), before serving stir in some vegan butter and vegan parmesan (optionally).
Arrange polenta on a plate, add veggie ragu and sprinkle with fresh parsley....Enjoy!
Regrann from @letscookvegan - Double chocolate chewy cookies by @healthienut 🍪
2/3 cup cacao powder.
1 cup coconut sugar.
1 tsp baking soda.
pinch of himalayan salt.
1 cup all natural unsalted almond butter.
1/2 cup aquafaba (chickpea water).
1 tsp vanilla extract.
1/2 cup vegan mini choc chips.
Preheat oven to 350 degrees F. In a large bowl, whisk together the cacao, coconut sugar, baking soda, and salt. Set aside. In a medium bowl, whisk together almond/peanut butter, aquafaba, and vanilla until combined. Add the wet ingredients to the dry ingredients and fully combined until the mixture is a nice doughy texture. Stir in the chocolate chips.
Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 2 tbsp per ball) and place on baking sheet a few inches apart from each other. This mixture will spread very nicely so only allow up to 12 cookies per baking sheet and spread them apart nicely. Bake for 10-11 minutes.
In the oven the cookies will rise well, but once removed they will fall into nice thin and crispy, yet soft cookies. Remove from the oven and allow to cool on the baking tray for 10 minutes. Delicately transfer to a wire rack to for further cooling. Once cooled, serve and enjoy!
Recipe from @holistichormonehelp
Enjoy! #letscookvegan - #regrann#cookies#cookie#chocolate#foodporn#foodie#yummy#yum#instafood#instalike . #healthyfood#healthy
I cannot remember the last time I had pasta bolognese 🤔 so I guess I'm quite biased when I say this vegan pasta bolognese that I made tonight was bloody amazing 😍
A herby tomato bolognese made with lentils and @vbitesfoods vegan mince topped with fresh basil, black pepper and the BEST @iamnutok paprika cheese 🤤
This was exactly what I needed right now 👌🏻
@cornucopia_restaurant ‘s takeaway salad will be my flight mate tomorrow when I’m on my way home✈️ I don’t like flying so finding things to do or even just things to keep my mind busy/stuff to look forward to is really what helps me get through it every time. So, that gorgeous salad and some Netflix will do the trick tomorrow🌞🌻
Off to a nice dinner with my boyfriend later as that’s really what keeps me going today (pre-flight days are the worst ones for me)
Avocado smash 🙌🏻🥑
Sometimes I don’t have time for an aesthetically pleasing breakfast so I throw avo on toast with some eggs ☺️
Recipe: avocado mashed w/ lime juice and salt, eggs style easy over - salt to taste