I’m SO excited to announce my affiliation with Primal Kitchen! As you may know, I use Primal Kitchen ALL the time in my recipes and it’s a brand that aligns perfectly with my views on food. I now get to offer my followers 10% off using my code: CAIT. Go to www.primalkitchen.com or www.primalblueprint.com to check out their salad dressings, condiments, collagen, protein powder, supplements, and so much more!
Mobile today at Gilbert Creek Park!! Massive Family Fun Event. .. ☀️Come by , play at all of the booths, and grab an organic lunch and goodies at our booth. Fill a Bingo Card and get a coupon for a free Vegan FROYO at our cafe😀.
@jessica_cupp @truefoodcoach @cadelesina #mobile
Remember my Teriyaki Mushroom bowl a little while ago? 👀
Well I made the mushrooms again into TERIYAKI SHROOM LETTUCE WRAPS 🍄
I forgot how good that homemade teriyaki sauce is. So sticky and rich🤤
They literally take minutes to make and you can load the wraps with whatever you fancy, making them a quick and healthy lunch or dinner idea!🌱🙌🏼
Here’s how to create them:
8 Portobello mushrooms (trimmed and cut into strips) 2 tablespoons of corn starch 3 tablespoons of sesame oil 3 tablespoons of soy sauce (use gluten free if required) 1 tablespoon of rice vinegar 1 clove of garlic (crushed) 1 teaspoon of sugar of choice (I used coconut) Water
1. In a bowl combine all of the ingredients apart from the mushroom strips and water. 2. In a saucepan over the medium heat, add your marinade and stir until it starts to thicken. Add water if needed. 3. Next add in your mushroom strips and combine in the teriyaki marinade. 4. Turn over after a couple of minutes, and cook on the other side.
5. Load up your wraps as you desire. I went for red cabbage, avocado chunks, spring onions, peanuts and sesame seeds.
💭 who’s excited for autumn? 💭
💫 I’m excited for autum 1. because i can hibernate and 2. I’m so ready to start my new winter training plan! After a year i need something new 😴 in the next month once my birthday 🎈 celebrations are over my training is gon get serious (my boo @denzelyaso is making the guide so lord help me)💪🏽👀 My Saturday night plans are popcorn 🍿 and a movie 🎥 yours?💫
PB cookies, salted caramel or the new vegan magnums - which ice cream do you lovelies prefer? 🤷🏼♀️🍦
For me it has to be PB & cookies (although what is up with the price of that 🤦🏼♀️) but after trying out the Alpro option the other day - that is one delicious option. 🍦👏🏼🌱
Magnums, do any of you sunshine’s also hate eating these of the stick? 🙈🍦
Literally the feel on my teeth is just weird. ❄️🍦
My and my little ladies tonight which no doubt include lots of coloring, ice cream and often if they’re with me - adventure will appear somewhere. 👩👧💃🏼
Super short ramble from me here so I’ll leave it like always, have a wonderful evening Sunshine’s. 😘🌞
And it’s probably more than obvious I braved the rain to take this picture earlier. 💃🏼💦🙈
COMING SOON TO @hempbotanicsukcbd @vital_leaf #vegan#dairyfree#glutenfree artisan chocolates 🍫
We are really looking forwards to this drop!!
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Couscous Bowl w/ Rainbow Carrots, Spiced Chickpeas, Marinated Onion & Maple Tahini Sauce ✨🍁✨
It finally feels like fall outside, so I’m diving into fall recipes! This was a perfect bowl to make on a cozy weekend for lunch. I used whole grain @neareastrice couscous, roasted rainbow carrots 🥕 with olive oil/salt/pepper, & added spiced chickpeas, @nocrumbsleft marinated onions & the yummiest tahini sauce. These flavors were so satisfying on a chilly day, & everything couldn’t be easier to make! 🧡
For the Roasted Spiced Chickpeas: Drain one can of chickpeas & dry thoroughly. Spread onto a baking pan & toss with 1 tbsp olive oil & some salt. Roast for 25 mins in a preheated 400 degree F oven. Remove & toss with 2 tbsp seasoning of choice (my favorite is Garam Masala for these - sooo tasty & it works perfectly in this bowl). _____________________
For the Maple Tahini Sauce: In a bowl, whisk together 1/4 cup tahini (I use @soomfoods ), 1 tbsp maple syrup, juice of 1/2 a lemon, 1 clove minced garlic & 2 tbsp water. If you want your sauce a little thinner, you can add a little water at a time until desired consistency.
#fallfood#autumn 🍁 #comfortfood#couscous#carrots#marinatedonions#tahini#bowl#plantbased#vegetarianrecipes#tasty
Guten Abend meine Lieben, bevor ich Euch die nächsten Tage noch über meine Erfahrungen berichte, möchte ich Euch heute noch ein paar Bücher ans Herz legen. Denn natürlich konnte ich Euch nicht alles erzählen und nur einen Einblick und die wichtigsten Fakten in einer vegane Schwangerschaft liefern und für alle die das Thema mehr interessiert hier meine kleine Liste:
💕Vegan in anderen Umständen von Carmen Hercegfi & Sarah Gebhardt (@carmen_hercegfi_veganefamilien )
die beiden haben Euch nicht nur ein Nachschlagewerk rund um die vegane Schwangerschaft und Stillzeit kreiert sondern gleich auch noch ein Kochbuch daraus gemacht. 💕Vegan Schwanger von Kriss Micus
die liebe Kris schreibt wundervoll und wissenschaftlich belegt über ihre eigenen Erfahrung in der veganen Schwangerschaft 💕Vegane Ernährung Schwangerschaft, Stillzeit und Beikost von Dr. Markus Keller & Edith Gätjen
Ein perfektes Nachschlagewerk, wissenschaftlich begründet und mit Rezepten für Euch und Euer Baby
Meine Lieben, kennt ihr schon eines der Bücher? Oder habt ihr noch gute Buchtipps. Die genauen Rezessionen den Werken findet ihr auch auf meinem Blog. Ich freu mich von Euch zu hören.
Und auch wenn ich für die Tipps nicht bezahlt werde und es meine persönliche Empfehlung für Euch ist muss ich es natürlich als Werbung deklarieren.
I haven’t showered since Thursday & i still have bed head, but I wanted to share an important update!! Since being diagnosed with PCOS in July & totally changing my nutrition and exercise, I am down 10 POUNDS! 💃🏽 Cue the happy dance!! This is the first time in 10 YEARS that I’ve lost weight. Since my peak fitness at age 19, I’ve gained about one pound per month consistently for 6 years, which has been 63lbs. Despite my healthy eating, working with a personal trainer, and trying as many different diets & workout plans as I could, the dang number on the scale kept going up. ⬆️ On July 3rd, my endocrinologist said that I had PCOS. I went webMD crazy & read everything that I could. I was heart broken at the fact that 1) PCOS has no cure and 2) I might not be able to conceive 👶🏼. A few days later I cut out 90% of gluten & dairy, doubled my protein, increased my healthy fats, and drastically reduced my carb intake to 80-100g per day. I worked out LESS-yep, you read that right. I switched to cardio and less intense weights. No more 2 hour workouts at the gym & struggling through my chronic exhaustion. 😴
This journey has had the lowest lows, but also the highest highs. I have answers about my health for the first time in 6 years and I am BLESSED! My family & fiancée have been so encouraging & God has continued to show me that He is holding my hand through this whole thing. I continue to praise God for providing me with my endocrinologist at Aspirus. Her care for me has been absolutely incredible & I feel like the luckiest girl in the world!! I’m SO happy to finally be feeling both happy & healthy 💪🏽💕🙏🏽
Best part about my Saturday mornings these days...... NOT being hungover AF and starting it off with a 5k! 🏃♀️ This one was for the humane society 🐈🐕 Was happy to bang out a quick 3.1 to support all da animals ❤️
Slow mornings and yummy brunch. 🙋🏼♀️ Saturday’s are our fav day over here. Not like that’s a surprise to anyone.
Cinnamon rolls are a must, especially when they’re dairy free. Mm babay! I hope y’all have a good day!
My mum made cream tea for the family and instead of stones with clotted cream and sugar-filled jam I opted for @creativenaturesuperfoods choc-chip muffins!
🌈 Dairy-free, gluten-free, organic, refined-sugar free, and so delicious!
🌈 Scroll for pack now sold in @sainsburys 🙌
Seasonal //SHIFTS// are my favorite way of setting a new intention. Something feels right about leaning into a change on the •outside• with a change on the •inside• 🍂 I’ve been slowly easing into living more intuitively and am finally ready to fully embrace it✨✨✨
So what does this mean? Tuning into what my body needs each and every day. Considering health recommendations from doctors, wellness practitioners and experts, but ultimately •listening to my gut• on what feels right. I’ve been inspired by @kait.hurley to move more intuitively and @sophie.jaffe to eat more intuitively and highly recommend looking into their amazing work if you want to learn more and try it with me!💛
This Turmeric Ginger Pumpkin Bowl Recipe (link in bio!) satisfies my every need. It has the warming spices my insides crave to keep me in balance, and the sweet creaminess I can never get enough of. I know I’m going to be wanting this on repeat as we move into Fall! Do you have an Autumn Intention? Would love to hear! 🍂 #seasonalshift#intuitiveliving#alltheverdure
Did you know there is a high chance to get parasites from fish? Especially salmon which also has a high level of heavy metals. Yes, it contains omega 3 and protein which is good for your body BUT it is worth knowing the ‘bad‘ side of it too.
It happened to me to have stomach pain after eating fish soo many times. For those who love to eat raw fish for example sushi 🍣 is even more difficult to NOT get parasites in your body! *Something to kill off parasites: Black Walnut & Wormwood extract. It‘s scary that so many people have parasites in their body and don‘t even know it!! 😶
🌈 This week was #NationalCheeseburgerDay on the internet and in mouths all over. What better way to celebrate with than with a #MacnCheeseburger ?! This beauty is from Down the Hatch in Liverpool, 🇬🇧. Pretzel bun? ✅
Waffle fries? ✅
Burger taller than your mouth opens? ✅
No animals harmed? ✅
What didn’t they think of⁉️
📷 by @the_veganwanderer
* MERMELADA DE ARÁNDANOS *
Vuelvo a dejaros por aquí mi receta para hacer mermelada de arándanos casera ,es muy facíl, rápida, no lleva azucar ni colorantes ni conservantes , si la haces el finde tienes asegurada mermelada riquísima toda la semana y despues de hacerla uno mismo ya no querrás otra 😂💜
Cocer ligeramente con un poco de agua los arándanos , añadir despues trocitos de manzana muy finos, un chorrito de limón y un puñado de uvas pasas sultanas y continuar la cocción hasta que ya se vea la textura densa para triturar . Una vez fria yo suelo agregarle una cucharadita de chía molida que actúa como gelificante natural y aporta omega 3. 💜
La pectina de la manzana , el åcido citrico del limón y el azúcar natural de las pasitas actúan como conservante y son suficientes para que se conserve genial !.💜