I have a love affair with food. I can eat most things but I have a weakness for a few snack things that are no good for me such as potato crisps and peanuts. I can easily devour whole packets without blinking or without a care in the world. I know I snack alot sometimes especially when I feel a bit stressed so I am always trying to find things that will serve me nutritionally, are tasty, low carb, low sugar and guilt free all at the same time. My new found friends are padron peppers. I put them in a hot oven for a few minutes and they are so delicious. They are not "hot" but you may find the odd hot spicy one in your pack! So far I havent found one 😁 Here they are slightly charred and teamed with baby tomatoes and almonds drizzled with a bit of optional olive oil and himalayan salt. In the UK you can pick these up for £0.90p for 150g from @lidl. Try some today.
Another day, another spag Bol 😀 I tried to follow my own recipe (a few posts back) as it was so good. This hit the spot but I’m so bad at even following my own recipes 🤣 batch cooked so there’s some frozen for another day (thanks for the inspo @mamoradiary @feeding_little_ones ) This will come in handy after a work day, I can defrost it that morning 🌻
Also I try my best not to get emotionally attached to Arthur eating - BUT he actually devoured this! Shovelling fists full of spaghetti into his little face made my heart sing 💜 then becoming a pro with that spoon for the quinoa bologuess 😍We have successfully introduced wheat and gluten without any major flare ups. His skin is looking good 🙌🏽 it can be very deflating cooking day in day out with it being flung every which way. I do always remind myself he eats when he’s hungry but still 🤪
No se si se han dado cuenta, peor últimamente he estado comiendo solo bowls 🥙jajaja
La verdad es que he estado ocupada como para meterme a la cocina a crear platos, y esta para mi es la mejor forma de comer saludable sin complicarme.
Este es un gran ejemplo:
• Falafel (tortitas de garbanzos)
• Base de verdes (Lechuga Romana, crespa y morada)
• Zanahoria 🥕
• Pepino 🥒
• Tomate 🍅
• Aguacate 🥑
• Papa cocida 🥔
• Almendras laminadas
• Brotes de alfalfa 🌱
Sencillo y súper delicioso 😋 ¿Hay algo mejor?
✨HEALTH ESSENTIALS✨what are your go-to items you *always* keep in your cupboard? 🤔 For me it’s my superfood powders 💥 especially protein, spirulina & greens 🥦! I add these three to my smoothies🥤 every morning 🌞 It gives me a boost of vitamins, minerals & amino acids 🌱 Because I have this first thing, I don’t have to worry too much about incorporating these throughout the rest of my day - It allows me to eat more intuitively 🌻 @wearesuperu has supplied me with all the essentials this month😍 & when I’m finished I can recycle ♻️the packaging (which is super cute)🙌🏼
How many days left till pancake Day?🤔 Craving these indulgent bad boys we made earlier this year... 💚 Vegan pancakes sandwiched together with banana and peanut butter and topped with strawberries, pecans and chocolate, how we gonna top this!?? #foodporn 🍫🍓🥞🍌🤤👌💚
What a great day I've had. I was invited along to Iceland (UK Supermarket) vegan food launch in London & got to try some of their amazing range 🌱 Check out my story for highlights 🌱 I'll be posting a full review of the event tomorrow.
Avocado Scotch Egg on a bed of spinach & garlic with chunky potato wedges.
I've seen these stuffed avocado 🥑 recipes a few times & wanted to make my own version. They didn't come out looking as good as I'd hoped but next time they'll be perfect 👌.
Seasoned @naturli mince from Sainsbury's (meat aisle) rolled around a ripe avocado then covered in wholegrain breadcrumbs. Baked for 20 minutes & filled with a little Sriracha Vegenaise 🌶.
They tasted so good, especially with the spinach. I may do a recipe video for this dish.
Would you like to see a video?
Pumpkin sweet potato stew with black rice and quinoa 😁
Pretending it’s not still 90 degrees today lol. This was super filling and the stew is good hot or cold! I topped with a wee bit of cilantro and some lime 🍛🍠
- lentils ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- sweet potato ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- pumpkin (steamed and mashed or from a can) ⠀⠀
- coconut milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- veggie stock ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- little bit of chopped onion
- 2 TBSP of powdered peanut butter ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- nutmeg ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ginger ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- garam masala spice ⠀⠀⠀⠀⠀⠀⠀
Didn’t really measure much, just threw it all in a pot and then feasted 😍
Serata in dolcezza ❤️ Semplicemente cacao e cannella ➡️ glutenfree e senza lievito chimico ➡️ dolcificata con zucchero di cocco con basso indice glicemico
Sono grata ai miei fermenti e al mio fornetto Versilia che non mi tradisce mai
Cottura nel fornetto 24 cm, sostitute con la cottura in forno
Ingredienti: ✔️500 gr di un mix di farine senza glutine ✔️200 gr di zucchero di cocco ✔️700/800 gr di kefir di latte di soia ( sostitute con kefir di latte vaccino, yogurt o latte vegetale) ✔️ 70/80gr di cacao amaro in polvere ✔️150 ml di olio di girasole ✔️cannella q.b.
✔️15 gr di cremor tartaro + 5 gr di bicarbonato
Procedimento : ☑️in una ciotola inserite il kefir, l’olio di girasole, lo zucchero e lavoratelo con le fruste ☑️Aggiungete al composto, la cannella, la scorza d’arancia, il cacao in polvere, la farina e continuate a lavorare con le fruste . A mano alla fine aggiungete il cremor tartaro+ bicarbonato ☑️Dovrà risultare un composto cremoso, omogeneo e senza grumi ☑️Inserite nel fornetto precedentemente imburrato o oliato io ho usato la margarina vegetale ☑️Cottura per 50/60 minuti circa fornetto 24 cm, fornello piccolo da caffè con fiamma moderata non alta. Cominciate a controllare con lo stecchino a 45 minuti
This is our chocolate chip cookie cake 🍪💕 Available to order via our website 😋 Palm oil free & made with @plamilfoods Fairtrade choc chips because they’re on @foodempowermentproject’s recommended list! #vegan
Happy Wednesday! welcome to my blender aka where the magic happens 🙈 this green-a colada nice cream contains frozen bananas + pineapples, coconut milk and @superfood_world chlorella powder to make it vibrant green 🐢 comment your favourite smoothie combinations down below - I need inspiration 😅👇🏼
Chocolate Chip Banana Nice Cream Sandwiches! 🍌🍦 your girl loves ice cream 🙋🏻♀️ I literally want it every night, but then I think I ate healthy all day so I don’t reallyyy want to end with all that sugar. so these totally hit the spot when I need it! 🙏🏼 and since the “ice cream” is frozen bananas and the cookies are made out of oats, nut butter and a little honey, I can enjoy without getting sugar a overload 👌🏼 recipe is on the blog! ☺️ xo Maria
Ya va oliendo a otoño 🍂, ¿verdad? Creo que es la estación del año que más me gusta... ¿y a vosotr@s?
Si alguien quiere la receta que me lo diga y que me dé mucho amor en forma de likes, jeje. La compartiré en los próximos días si veo que que os interesa ☺️.
Por cierto, otra vez más os quería dar las gracias por todos los mensajes de cariño que estoy recibiendo por el libro 🙈. Os recuerdo que estará en las librerías de España a partir del lunes que viene, y que se irá expandiendo poco a poco al resto de países. Antes de que acabe la semana os haré un resumen con los puntos de venta dónde lo podréis encontrar.
Buenas noches 😘
Looking for a perfect on the go snack? These blueberry-lemon🍋 energy bites are perfect! Recipe link in bio: 👉🏼 @followyourplate
@fyp_travels and I love these for long car rides and even bring them on flights.
🥑Avocado on Pad Thai definitely isn’t traditional, but in this case I think it works 🥑
To be fair, this leftover #homemade Pad Thai is untraditional to begin with, so I don’t think adding avocado is what takes away the authenticity.
In my #lunch bowl:
Leftover #vegan Pad Thai made with flat rice noodles, spiralized zucchini, 🥦broccoli, bean sprouts, tofu, garlic, and scallions. I made the sauce (normally made with fish sauce and tamarind paste) by combining lime juice, pomegranate molasses, maple syrup, and soy sauce 😊⭐️😊⭐️ Made with @katya_ghosh and @jessicalaurenreginasparacio
Paleo Contest! We're giving a customer the chance to try a @cappellos product we have for free! To enter tag two friends and let us know which product you want to try the most. Swipe to see your options! #paleo#glutenfree#grainfree
Contest closes 9/26.
First pic of food I’ve cooked in Spain!! It’s been too long lol. It’s not that I haven’t been cooking, it’s just that NOTHING has been picture-worthy haha. I ligerally throw veggies and beans and salads together and throw sauerkraut and hummus on everything 😂 Anyways, I enjoyed this meal tonight after my run through the Jardín del Turia! It’s pasta with lentils, sautéed carrots, kale, broccoli, onions, mushrooms, spinach, and zucchini, frisée, cherry tomats, and hummus! Also @kale_n_it_karli I FOUND KALE IN SPAIN!! 😭😱
Mi almuerzo de hoy!!. -Ensalada de lechuga y tomate mezclado con media palta pisada + brocolis + guiso de legumbres con cebollita y ajo para darle sabor + un poquito de aceite de oliva y sal baja en sodio (El guiso es de un paquete que viene con muchas legumbres y cereales partidos y se cocina todo junto. Tiene maiz blanco, choclo, arvejas, lentejas coloradas, lentejas, porotos, arroz, centeno, etc) y acompañé con dos galletitas integrales sin sal para la ensalada 😀👏💖💖💚💛
This was from dinner a few weeks ago and I completely forgot I took a pic of it🙃 but it is still relevant!!! So please enjoy these romaine boats stuffed with avocado corn salsa and of course, black eyed peas🤩💚 • • • • • • • • •
I really want to try and get back into posting my recipes on here, so pls forgive me for not having time :(( but stay tuned because hopefully I’ll get a rhythm going again!!🙌🏼
🌱Soy curls "chickun" and rice! 💪Perfect week night dinner to grow muscles! 💪No 🐔 were harmed in the making of this meal, and the title is just to give you an idea of the flavor/seasonings used to make the #soycurls ! 🤓⠀
Makes 1 serving⠀
1/4 cup uncooked jasmine rice (50g) ⠀
🌿For the soy curls: ⠀
1 1/2 cup dry soy curls (80g) ⠀
1/2 cup vegetable broth combined with 1/2 cup water ⠀
1 tbsp oil ⠀
2 tsp onion powder ⠀
1 tsp nutritional yeast ⠀
1/2 tsp salt ⠀
1/2 tsp garlic powder ⠀
1/4 tsp pepper ⠀
1/4 tsp rosemary ⠀
1/4 tsp thyme ⠀
1/4 tsp sage ⠀
1/4 tsp ground mustard ⠀
3 tbsp vegetable broth ⠀
1 1/3 cup frozen peas (petit pois peas) (174g) ⠀
1. Combine the dry soy curls and the vegetable broth + water in a bowl. Mix well and set aside so the soy curls can re-hydrate for 15-20 minutes. ⠀
2. Cook Jasmine rice or rice of your choice according to package instructions. Set aside. ⠀
3. Once the soy curls are hydrated and have soaked up most of the liquid, drain the extra liquid. And squeeze out with one hand as much liquid as you can from the soy curls. ⠀
4. Add the soy curls to a heated skillet along with the oil. Stir to coat and cook for 5 minutes or so, monitoring the heat so it doesn’t stick. ⠀
5. Add the seasonings, mix well. ⠀
6. When the soy curls are starting to look a bit dry or begin to stick to the pan, add the vegetable broth. ⠀
7. Sautée de soy curls until they have browned a bit on both sides, about 15 minutes. Turn off the heat and set aside. ⠀
8. Cook frozen petit-pois peas according to package instructions. ⠀
9. To serve: plate the rice, soy curls and peas. Enjoy!⠀
💪Macros per serving💪⠀
🙌 If you make one of our recipes, tag us & share it with the hashtag #veganfitnessmeals to get featured in our stories! 👈
Today’s post is roasted Japanese sweet potato, kimchi, and a side salad!
The sour/salty/spicy kimchi goes really well with the sweet potatoes. I’m not a huge fan of those normal orange sweet potatoes, but I love these!
The side salad includes arugula, spiced chickpeas, olive oil, and mango-infused white balsamic vinegar.