Breakfast for two? Majik Chi Pudding Bar - with some girlfriends. .
Some of my favorite moments are brunch with my girlfriends. I consider it part of my “self care” categories. We laugh, build each other up, listen to one another’s stories, sometimes cry, and make each other feel awesome with all of our perfect imperfections. Friendship/Sisterhood; just knowing you are not alone is so important. .
Life can be busy....so busy! But, if we don’t make time for ourselves, by doing those things that feed our soul, we will get lost on our journey of growth, love, and healing. So do it! Make time for yourself - this month, this week, and today! 💓 📸 @sydneymariephotography
Eating the rainbow 🌈💛@thebodyholiday. Yesterday as a group we explored the resorts organic gardens, harvested the ingredients for lunch and then helped the team of chefs prepare an epic plant based feast. It was the BEST vegan meal I’ve ever had 😍👌🏻. .
Showing us around the garden were a Rastafarian couple, who shared their lifestyle with us as they believe in living sustainably from the land. It was so cool to have an open and honest chat about their beliefs. . ✨ My favourite quote was that they don’t believe in calling what we eat a ‘diet’ instead they call it a ‘Live-it’ because it should be enabling you to live and thrive’ ✨
What I love about travel is that you get to step outside your own bubble to listen and understand about how other people on this planet experience life.
Definitely do the i-tal experience if you come to @thebodyholiday - an absolute highlight so far!
Happy thursday you all 💓 grey and boring weather here in Sweden but my lunch was definitively not so 🌈🙌 × Rice paper rolls filled with bellpepper, cashewnuts, tomatoes, avocado and halloumi 🥒🍅🧀🌰🥑 (replace halloumi with tofu for a vegan alternative 🍃) × egg 🍳
× avocado 🥑
~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~ Såååå trött på detta gråa vädret ! 😑😑😑 fixar färgglada måltider istället 😂🙌🙈
× ricepapper fylld med halloumi, paprika, tomat, cashewnötter och avocado 🧀🥑🥒🍅🌰 (använd tofu istället för avocado för ett veganskt alternativ 🍃) × ägg 🍳
× avocado 🥑
Good Morning! It’s Noelle from @motherhoodandmeals with a little #lunchbox inspiration and yummy soup recipe. If you are looking to add more variety to your child’s lunch, think about how you can add more colour. We all taste first with our eyes, and then our mouths so if your child opens their lunch box and it looks yummy, they will be more excited to gobble up all that is inside. From a nutrition standpoint, more colour offers an abundant supply of vitamins, minerals, and antioxidants leaving them healthier and stronger for school, extra-curriculars, and more!
And in case you want to make this soup as part of adding more colour, here is the recipe:
ROASTED BEET SOUP
Ingredients (per 5 cups of soup)
10 red beets
1 Tbsp. avocado oil or coconut oil
2 cups coconut milk
4 pitted dates
1) Turn oven to 375F.
2) Peel beets and dice them into 1” cubes.
3) Core apples and dice into similar size pieces.
4) Place beets and apple chunks onto a baking stone or glass dish.
Drizzle with avocado oil or canola oil and place them into the oven for about 25-30 minutes (until they are cooked through).
5) While the beets and apples are roasting add coconut milk and dates to a high speed blender or food processor and blend until the dates are part of a smooth mixture.
6) When the beets and apples are ready, add them to the blender or food processor and mix everything together. If you have a blender with a soup setting you can use that feature. If you do not, then once blended, pour the mixture into a soup pot and warm it on low to medium heat on the stove, stirring often.
Nutrition Note: For added protein try blending white beans or soft tofu into this soup.
Foil pack prep! Ingredients:
2-3 boneless skinless chicken breasts, cut into 1-inch pieces
1 large zucchini, chopped
2 cups broccoli florets
1 bell pepper, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon EACH garlic powder, cayenne pepper, paprika, ground, oregano, black pepper, salt
Pre-heat oven to 450F. Cut 4 sheet of foil into long rectangles (about 12''x12''). Set aside.
Combine all the ingredients in a large bowl. Spoon mixture evenly onto the 4 foil sheets. Fold and seal foil.
Place foil packs on a cooking sheet and bake 20-25 minutes. Serve chicken from foil packets. Be careful when opening packets; steam is trapped inside.
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We have baked a vegan apple pie with the new tonka bean powder. The flavor of the tonka bean will get you into the right mood for the upcoming Christmas season. You find the recipe through the link in the profile.
Oh, wie das duftet! In vollster Vorfreude auf die Vorweihnachtszeit haben euch Seraphine und Justina Wilhelm einen veganen Apfelkuchen mit Tonka Bohne gebacken. Der zauberhafte Duft des Böhnchens verteilt sich nicht nur wunderbar in der Küche, es verleiht Kuchen und Gebäck auch ein himmlisches Zimt, Vanille und Bittermandel Aroma. Der Kreativität sind keine Grenzen gesetzt. Das Rezept findet ihr wie immer über den Link in Bio.
Avere tanta zucca da non sapere dove metterla? Presente! In questo periodo è l’ingrediente must della mia cucina. La faccio in ogni modo, anche a bruschetta! E vi consiglio di provarla, abbinata con un buon olio e qualche oliva nera al forno ( io ho usato le olive infornate di Ferrandina - Oro Verde - comprate a Matera ma si trovano anche on-line)
Facile! Cuocete in forno la zucca a fette con olio e sale, a me era avanzata dal ripieno dei tortelli, tagliate due belle fette di pagnotta e abbrustolitele su una bistecchiera, schiacciatevi sopra la zucca con una forchetta, aggiungete le olive e se volete del pepe nero. Mangiate SUBITO!
Scrivetemi qui sotto cosa ne pensate e se la provate!
Happy happy Humpdayyy friends! 😊🐪 Best way to start the day right here! Soo much goodness on one plate! 😋🍳🥑
So I took a few days off of Instagram and it just felt really good! 🤷🏻♀️Last week was very stressful to say the least and I just needed some time for myself. I could just sense myself becoming too irritated with things and feeling exhausted both physically and mentally. 😓 This week has been much better though! And even though I’m swamped with extra school work and things this week, I’m feeling relaxed and ready to take on the challenge! 👍🏻If ever you’re feeling overwhelmed and stressed out, just take a few days to clear your mind and focus on YOU and I promise you will feel so much better! ☺️
This morning’s breakfast was the perfect start to my day! It was packed with flavor & nutrition and just set my mood for the day! 💯 .
✨What’s on my plate?!✨
••> Fried @egglandsbest cage free egg of course, cooked in low heat in some coconut oil spray & seasoned with @traderjoes ebtb seasoning & crushed red peppers! 🍳🌶
••> I was craving some toast so I toasted a slice of sprouted 7 grain bread from @aldiusa And topped with half an avocado & some micro greens🥑🍞
••> Served with some fresh @driscollsberry raspberries & blackberries for a touch of sweet & nutritious boost! 😍👌🏻
And done! Sooo yummy!! 😋 I ended up stacking the egg on the avo toast and it was the best idea! 😍 Hope you guys have a great Wednesday!! 💜
OATS EM GEE!
A little vanilla and macadamia oatmeal with ALL the toppings for brekkie hurts no one! (incl. strawbs, mango, almonds, linseeds, chia, apple, goji berries, pumpkin seeds etc)
Hope everyone gets over the midweek ‘hump’ 😉
#oatmeal#porridge#oatsforbreakfast ————————————————————————————— Uma aveia de baunilha e macadâmia para o PA, com todos os toppings, não faz mal a ninguém! (morangos, manga, amêndoas, linhaça, chia, maçã, bagas de goji, sementes de abóbora, etc)
Espero que passem uma ótima quarta feira!
Feeling very stout and the smile is fake. It is hard to be truly happy when you keep letting yourself and those you love down. I keep asking myself when I will stop for good. Every time I say just one more binge is a lie. Every time I give in the process starts again. Days of self loathing and pain. Days of feeling bad and not having diet consistency. The only time to stop is now. Because later never comes. Next time never comes. I’m committing myself to 3 hardcore weeks of a packed schedule and a clean diet. Apparently it takes three weeks (approximately) to make or break a habit. I need to get over this hump. To stick to keto. To not binge. To stay on track and break free. Then of course to maintain my discipline but have a more realistic routine. Can I do this for 21 days? Of course I can, it’s a question of whether or not I will. And the thing is, I must. It’s a life or death must do situation. I can choose to break free now and reclaim my life and health. Or I can choose to binge “one more time” and inevitably be stuck in a life of obesity, cancer, and depression. I can’t do it again. I can’t... if I binge one more time I will binge until it kills me. So I’m saying never ever again.
Throwback to @_cafemiami. Lovelies, if you haven't been to Cafe Miami before , you have to go. They do the most amazing breakfasts (with plenty of vegan options) and it's really affordable (which many cute cafes in London are not unfortunately). PLUS - it is uber cute!
What more could you ask for 💕
Don’t you just love waking up starving and you literally know exactly what you want 💯✅
Today was all about black beans, browned greens and seeds! I marinated the black beans in lemon and herbmare, dry pan browned some Broccolini and Asparagus on my stone pan till it was slightly charred, then served with a drizzle of truffle oil, nutritional yeast flakes, linseed, flaxseed, sunflower seed and toasted sesame seeds on top of some fresh multigrain gluten free toast! What a way to start my day 🌱💚
The only thing I “feared” about leaving Melbourne, was honestly leaving all its delicious VEGAN food 🤪🤣
I know it’s still early days being only three weeks or so deep, but the lack of Vegan dining here has meant preparing food at home ritualistically and it’s been such a grounding treat! I’ve found an amazing local produce company here that deliver seasonal fruits and veg each week to our door, which sparks inspiration in diversifying each and every meal! Today I prepared a VEGAN ramen with some fresh Kelp I harvested from Binalong Bay and some dried Shiitake mushrooms. I then puréed up some shichimi and sesame marinated roasted sweet potato, eggplant and garlic... I didn’t have any miso on hand so it substituted as the perfect creamy texture to perfect a full bodied ramen soup base YUMMMM 🍠🍆