@shona_vertue is giving us a serious #Nushcrush this morning with this High Protein Yin Yang Rainbow Bowl 🌈 ✨ 💓
1 cup frozen blueberries
1.5 cups Nush Cashew yog
1 tbs chia seeds
1 scoop vanilla or plain protein powder
Mixed Seeds (with raisins and goji berries)
1. Blend up the frozen blueberries, yoghurt chia seeds and protein powder until smooth. Add more frozen blueberries if you like it to be more slushy-like.
2. Add toppings accordingly.
Who’s tried Nush in their creamy smoothie bowls? Trust us, you won’t regret it!
Made with fresh mangoes, saffron and cardamom 💛Mango Kulfi💛 Cremiest ever!! This recipe is easy peasy and better than any store bought mango ice cream.
And guess what? No ice cream maker needed!
* 1,5 cups fresh mango puree
* 1 cup heavy cream
* 1 pinch saffron threads
* 3/4 can condensed milk
* 1/2 teaspoon cardamom powder
🔸Now, are you ready for Mango Kulfi?🙀
1. Make puree, by blending mango pulp.
2. Add fresh mango puree into a non-stick skillet. Cook over medium heat, stirring constantly, until it gets thick and reduces to 1/2 cup.
3. Transfer mango puree into a bowl and let it cool. Place in the fridge until chilled, at least for a few hours.
4. Meanwhile make saffron cream. Heat 1/2 cup heavy cream until it begins to boil. Stir in saffron threads (crush with your finger tips before adding into the cream). Let cream cool then place in the fridge until chilled, at least a few hours.
5. Mango kulfi time. Combine saffron soaked cream and remaining 1/2 cup heavy cream. Beat until thick, about 1-2 minutes.
6. Add sweetened condensed milk, cardamom powder and cooked mango puree. Whip again for about 30 seconds.
7. Spoon mixture into paper cups (in my case it was cupcake liners). Insert popsicle sticks and place in freezer overnight.
Real food has NO ingredients = Real food is Ingredients ❤️ Before 👉🏼 After Recipe 🍳
One pan Dish
🦆 I used duck eggs. They are rich and more micro + macro nutrient dense & surprisingly better value!
🍄 Portobello mushrooms - low in calories and high in micronutrients and beta glucans which have shown to to boost & stimulate our innate immune system to double up with our macrophages, a white blood cell & destroy these invaders!
🐄 Grass-fed butter tastes amazing with eggs. Contains butyrate which is a short chain fatty acid important for your gut health so does your Fibrous Veg. Contains vitamin K2 which is important of controlling calcium in the body + Bone health & more
P25 C18 F35
2 Duck Eggs
1/2 tbsp Butter
1/2 Avocado (60g)
70g Kale / Calvo Nero - Chopped
50g Cherry Tomatoes - halved
1 Portobello Mushroom
1. Preheat oven to 180c/350f.
2. Add mushrooms to a baking tray and bake for 10 Mins.
3. Heat Pan to medium heat. Beat eggs in a bowl.
4. Add the 3/4 of butter to the pan, allow to coat all of pan and then add the eggs.
5. Allow to cook for a minute and then slowly but firmly fold in the outside to inside in a clockwise fashion with a spatula. Continue to do until 70% cooked. Move to one side of pan furthest away from the heat.
6. Add remaining butter and add the kale + tomatoes + cook until soften around 3 Mins.
7. Remove the mushroom and add to pan.
8. Slice the avocado + add to pan
9. Dig in off the pan, saving washing up!
Have an awesome Weekend - It is glorious in London. @livevitae ❤️
I made this delicious healthy meal this week with a simple recipe from the holistic health and nutrition program I've recently joined called The Healthstyle Emporium.
I love that they're all easy and free of nasty ingredients & everyone in the family approves! Here is the recipe:
1/4 cup Brown Rice
2 cups romaine, chopped
½ cup black beans, drained and rinsed
½ bell pepper, chopped
¼ cup corn
¼ cup salsa
2 tablespoons Coriander, finely chopped
½ lime, juiced
½ ripe avocado
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
Cook brown rice according to package directions.
Add lettuce to a bowl or a lunch container. Top with ½ cup rice, black beans, bell pepper, corn, salsa, cilantro, and lime juice.
In a small bowl, add avocado, garlic power, onion powder, salt, and pepper. Mash until smooth. Scoop on top of burrito bowl.
After our weekend getaway I came last night to an empty fridge. With two very hungry kids I had no time to run to the shop and so I created this very simple spaghetti with the ingredients that were available to me. - I chopped lots of fresh parsley, sautéed it in #organic#vegan butter, added pink Himalayan salt and fresh lemon juice. 🍋 I then added the cooked spaghetti (al dente), mixed it all up and voilà dinner was served! A BIG hit with the kids and with the grownups (NB for the grownups I added dry chilli and some extra lemon juice). #organic#healthyfastfood#motherhood#recipeshare#momlife#amothersatelier
The best banana cake in the world, no bake chocolate brownies and tomato and avocado bruschetta – all recipes to wow at your #BiggestMorningTea ! 😍⠀
Find out how to make them and see all the other handy tips and tools to make your event a success by following the link on our profile ✔️⠀
Let us know what you'll be cooking up in the comments 👇
May your Sunday be as beautiful as this giant @panerabread cinnamon roll😍 “Set your mind on things above, not on things on the earth. For you died, and your life is hidden with Christ in God. When Christ who is our life appears, then you also will appear with Him in glory.” (Colossians 3:2-4)
Follow us: -@instachefcorner
Thank you so much!!!
@jshealth you’ve done it again! This soup just went to into my top 3 favourites. I actually can’t believe I made something that tastes as good as this. So, this is called Creamy Cauliflower Soup with Crispy Sage and it’s very cleansing as cauli always is. It’s basically 1 large cauliflower, 1 leek, 2 garlic cloves, 2L veggie stock and 1/2 cup cashews. Cook it normally like you would a soup and then buzz it. Cauliflower is better when you let it cook for a really long time (until it has a mashable consistency). To make the sage oil, heat 1 tbsp olive oil over medium heat. Once hot, dip one sage leaf at a time into the oil until crisp (2-3 seconds). Transfer to a paper towel and sprinkle with salt.
🍲VEGAN RAMEN RECIPE🍲
I've promised you this recipe a while back. Here it is, friends! Super easy, super fast, super delicious! Takes about 30 mins to make🙏 Tag me in your creations! @anablacken 💓
You will need:
🍃4-5 cloves of garlic
🍃thumb of ginger
🍃1/2lb of mushrooms (any kind, really)
🍃baby bok choy
🍃edamame 🍃white miso paste (sold at every korean mart)
🍃any other toppings, if you desire so. Get creative!
🍲 sautee garlic chopped in large pieces and ground ginger with 1-2tbsp of oil until fragrant and starts getting golden. 🍲add chopped mushrooms and saute them until they are soft. I chop them in larger pieces- that adds a nice texture to the dish. 🍲add 4-6 cups of water to the pot and bring it to boil. 🍲add noodles to the water. I usually add 2-3 stacks of it (soba noodles are usually pre-devided into portions). And cook them for 6-7 mins. You can add bok choy now if you want it softer, or closer to the end if you want it a bit crunchier
🍲 while soba is cooking, get about a cup of water from the pot, and mix it with 2-3 tbsp of miso paste in a separate container, then transfer it back. 🍲 that's it, your ramen is ready! Garnish it with raw edamame, sesame seeds, and enjoy!
#veganuary#veganismo#ramennoodles#ramenchallenge#recipeshare#recipetesting#recipe#vegan#veganrecipe#veganrecipes#food_instalove#healthyish#healtheworld#asianfoodporn#asianfoods#веган#веганский#веганскийрецепт#рамен#доширак#рецепт#рецепты#рецептдня#рецептик#зож 💪 #зожеда#здоровьенации#здоровьедетей#жизньхороша#жизнькайф
Snack time! 🕰 Featuring my pre-workout banana bread balls (3rd in from the left) 🤤 🍌🍞
Makes 12, 73kcal per ball (2g Pro 2g Fat 11g Carb)
For a pre- workout snack I always opt for something easily digested, nutritious & a bit of sustainability about it.
I actually like to freeze them & eat them - is that weird? They last longer when I eat them (they’re not rock hard or anything go - just right 😋) 3 ingredients - low in fat (compared to using oils) & lower in protein meaning it will not delay gastric emptying (the amount of time it’s spent sitting in my tummy waiting to be digested) couple that with some black coffee & I’m away! 🍌2 mashed bananas (around 200grams) 🌿 1 1/2 cup oats 🍶 100g of light cream cheese
Here I’ve rolled them in walnuts which isn’t essential just chasing those #asthetics 💁🏼♀️ but if you do roast your walnuts to roll them in (you’ll thank me later)
I hope everyone has an epic training session if they are training this evening! I’m testing some 1rms tomorrow morning and can’t wait 🏋🏼♀️😏 M x
I have a newsletter going out this week that’s more packed full of info than any I’ve ever sent, if you want to be in the know make sure to sign up, link is in my profile! I don’t send them daily and not always weekly (although I’m working on that), so I promise not to fill up your inbox. It has recipes we’ve been loving, favorite spring/summer items, discount codes and more. If you’re in Knoxville or traveling here soon, it has lots of local tips and discounts too! 👍🏼😉 This vegan bag is definitely on my currently loving list. 😍✨
Ever have one of those days when you are stressed out AF and it is all because YOU aren't doing what YOU need to be doing? Totally me today. 😑🙄😜 .
Welp, at least I got my grocery shopping done for the week. I went to #traderjoes today and the cashiers were super nice when they could tell I was in a mood and after I told them I had been slacking and was stressed out. They told me at least I did my grocery shopping and that's more than they do when they are being slackers. So it made me feel a little bit better and I'm thankful for them. Then, after I unloaded my groceries in my car, some old man asked if he could take my cart back. 😭😭
Such small kindnesses made my day. It reminded me that there are other people out there and a world outside of myself and my stress. 👽
P.s. cannot wait to share with you guys what I'm making out of this food, so keep your eyes peeled
back @ it tonight with a delicious, quick easy go-to meal when you forget to take meat out of the freezer 🙈 some @traderjoes frozen raw shrimp, sautéed with shredded brussels, using some @thethirstyowl white wine to make that flavor extra goood. Some @solunagardenfarm seasoning over linguine cooked and mixed with a little olive oil, and the best seeds from @worldmarket ; so delicious!
Protein Cosmic Brownie Recipe is now LIVE on the @YouTube Channel! Tag a friend who needs this recipe!!
I’ll just get right to the stats because they are insane! The moist brownie topped with that rich chocolate protein frosting and those rainbow crunch pieces on top! 😍
And with all that, the macros for each cosmic brownie are insane!
55.75 Cals, 4.25g Carbs, 1.75g Fat, 5.75g Protein! And for those who will ask, only 1.5g sugar!!
Rejoice and be glad! Search “Flexible Dieting Lifestyle” on YouTube and you will find this video! Have a special surprise in the description below with a printable pdf of all my best recipes!
Hope you all my friends this Monday!
Thanks and God Bless,
4 ingredient dinner alert! You know my motto, eating healthy should not be complicated or stressful. I’ve never been a huge fan of canned tuna, but I love canned salmon (@vitalchoice of course) and decided I was in the mood for a salmon melt! And it was goooood! I spread a little earth balance on each slice of whole wheat bread, added sautéed spinach (to get in my greens 🙌🏻), canned salmon and shredded low-fat mozzarella; toasted until the cheese melted and sprinkled with red pepper flakes. I wasn’t sure whether to post this because it’s not very photogenic, but I actually really enjoyed this meal and think you guys will too. And my husband said “orange foods like salmon and buffalo chicken look good in photos,” which was encouraging 😂😂😂 #thefeedfeed#forkyeah#omega3s#food4thought
May not be the healthiest choice but it’s a childhood favorite of mine!
Yo Mamma’s Grilled Cheese Recipe:
-Udi’s gluten free bread topped with golden brown mustard, tomato, bread and butter pickles, sliced cheese, sliced ham and a little pepper
-spread ghee on each slice of bread and cook until golden brown in skillet. The key is medium heat & slow.
You won’t be sorry you tried it!
So, this was dinner. Swai fillets dusted with Cajun seasoning and topped with an avocado cream sauce. Everything came from @aldiusa ..... the swai fillets, nonfat plain yogurt, asparagus, avocados, limes.... need I go on? I already had the Cajun seasoning but Aldis does carry it. This $15 meal feeds a family of four. (This includes strawberries for dessert.... see earlier post!) Amazing food doesn't have to cost a fortune! Plus, it tastes divine. The #teenchef licked his plate so it's kid approved. Want my Avocado Cream Sauce recipe? Enough for 2 lbs of fish, plus use leftover for salad dressing or veggie dip. •
Avocado Cream Sauce recipe:
Blend all ingredients in a blender until smooth. Add small amount of water to thin as desired. • 2 avocados, split, pit removed and scooped from shell with a spoon. • 1 cup nonfat plain yogurt • 1 garlic clove, peeled • 2 limes, juice freshly squeezed (tip: roll limes on counter to soften) • 1/2 to 1 teaspoon salt • cracked pepper to taste
Serve over baked fish, chicken or pork.
You're welcome! Terri from Waving My Wand