they call me a dreamer but i‘m the one who doesn’t sleep...
literally. ever since I can remember, and according to my parents ever since I was born, I couldn’t sleep much. I am a twin, so there was always the perfect example for how it could be, same conditions, same upbringing. I do think it had something to do with being separated from my mom at birth and transferred to another hospital (intensive care). with my history, I place great value on good sleep and I insist on sleeping enough (and not too much) for my mental wellbeing and health. sleep affects your hormones ➠ weight, mood, energy.
How many hours a night do you usually sleep? 🌒
🇩🇪 Schon immer hatte ich Schlafprobleme — angefangen als Baby und fatal würde es dann als Teenager, als sich noch ein unerträgliches Fernweh (statt Liebeskummer, wie bei allen anderen) dazugesellte. Ich lege jetzt großen Wert auf Schlaf und weiß, wie ich gut schlafe. Einerseits mein Magnesiumwasser, andererseits das vegane, natürliche Supplement von @ahead_nutrition, das mit Pflanzenextrakten und Melatonin die Schlafqualität verbessert. 🌿 Hab es gestern noch einer Freundin empfohlen. 15% bekommt ihr mit ALEXA15, ich bekomme dadurch nichts ♡ Ich wünsche euch einen schönen und ERHOLSAMEN Sonntag 💫
Did you know that around 90% of serotonin is produced in the gut? There’s a common misconception that it’s the brains job to produce this “happy hormone” which is not only responsible for mood regulation but a whole load of other things that basically contribute to us being full functioning human beings 💪🏼
So it’s really important to keep your diet in check and particularly when you struggle with mental illness. The first thing that usually goes for me when I’m feeling anxious or down is my appetite. So it’s really important I find quick and easy ways to keep my calories up in a healthy way. .
This smoothie is amazing and super healthy. It’s full of tummy friendly ingredients so an all round winner. It contains oats for slow release carbs, and some anti inflammatory ingredients. AND it’s vegan 🙏🏼 .
There’s a full post including the recipe on my blog, link in bio!
All pumpkin everything 🎃
I know, I know it’s very basic...but isn’t it the best? 😄
If you are a sweet tooth, those pumpkin breakfast ideas are for you 😋
1 flax egg
1/2 cup vegan protein
1/3 cup pure pumpkin purée
1/2 tsp baking powder
1/2 tsp pumpkin spice
Mix it well, make two pancakes and cook on the pain 3-5each side with little of coconut oil, topped with nut butter and banana.
1/2 pure pumpkin purée
1 banana (1/2 to cook with, 1/2 for topping)
1/2 cup gf oats
1tsp coconut sugar (optional)
2 tsp vegan protein (optional)
1tbsp hemp seeds
1 cup nut milk or water
1tbp pumpkin spice
Cook all together for 5-10min and topped with 1/2 banana
What is your favorite breakfast? ☀️
Avocado Toast is totally still cool over here, and it’s the perfect lazy Saturday lunch. Today’s version is topped with a drizzle of sesame oil, a squeeze of lime juice and some toasted almonds and sesame seeds. And lots of flakey salt of course!
Happy Saturday! 🥑
Green smoothie bowl 🌱♻️💚 עברית בהמשך👇🏻👇🏻 So @hilahillary.k came by and I had (almost!) nothing in my fridge to eat. Here’s a simple recipe for a super yummy smoothie with only 5 ingredients: 3 frozen bananas, 2 frozen kiwis, 1 teaspoon green spirulina powder and 1/4 cup coconut water. Toppings: kiwis and blueberries. ✨
סמות׳י בול ירוק עם חמישה מרכיבים בלבד!!!!! שלוש בננות קפואות, שני קיווי קפוא, כפית ספירולינה ירוקה ורבע כוס מי קוקוס. טופינגס:
Easy and amazing, creamy pesto pasta! Fry onions and pepper. Then blend silken tofu, garlic, nutritional yeast, basil (loads of it) and spinach to form a creamy sauce. Add cooked brown pasta to the pan of onions and peppers, add the sauce and finally stir in some frozen peas. Add salt and pepper. All veg UK except peppers.
Tex Mex veggie and red quinoa soup! 🍲 I adapted a @thesimpleveganista recipe and it turned out delicious. I'm not a fan of celery so I used a yellow bell pepper instead, and added extra garlic and zucchini and a fresh red chili. 🌶️ Was so good! Hearty and warming and perfect with fresh crostini. Definitely going to make it again.
There’s something about pancakes that brightens the cloudiest of fall days ☁️🍂 These are our fave to make for a warm, yummy breakfast and are perfect for those mornings where you’re tooooo cozy to for your day to begin ☺️ so these taste best when consumed in bed!!! 😆
Gluten-free, oil-free, no sugar added, only 3️⃣ ingredients, and takes only 10 minutes to make! •
Recipe link in bio :)
RECIPE BELOW! Want an easy way to eat veg in the morning without shoving them in a juice, smoothie or heating up leftover dinner? Make #quesadillas , of course! Here's a quick recipe to get you fueled up in no time. You can even make it and wrap in foil to go. Here's our favourite such recipe. A perfect breakfast to say 'I 💗 you' to a special person, too.👇👇
10-MINUTE VEGGIE BREAKFAST QUESADILLA for 2
Pour a couple of teaspoons olive or coconut oil into a frying pan & heat over medium flame. Grate in about 60g of sweet potato or b'nut squash, sautéing for 3 minutes. Then add 1/2 tsp ground cumin, pinch (+) of cayenne, 1/4-1/8 tsp allspice, 2 chopped spring onions, double handful chopped kale and 2-3 broken up rashers of vegan bacon or chorizo. Stir, then turn heat to medium-low and cover for 4 minutes.
Scrape the veg into a bowl while you slap in one wholemeal tortilla smeared with 100g of refried beans (turn heat back up to medium). Top with the cooked veg, sprinkle with seaweed flakes if you like, plus grated cheese of choice. Top with another tortilla and press the edges.
Heat until golden on each side and the cheese is melted. Serve with fresh tomatoes and avocado mashed with lime juice. Cut and eat!! 💚💚💚
It’s that time again!
I’m emerging from my lab (read: kitchen) with my latest wild invention (read: yummy recipe).
This one is geared directly toward all of you looking for a healthy delicious on-the-go snack!
Check it now before it’s too late! (Just kidding. It’s not going anywhere. The internet is forever. 🍓
These Lemon Strawberry Bites are made with all-natural ingredients and make for the perfect portable sweet treat. This recipe also includes the internal benefits of Lemon oil, which can help ease seasonal respiratory discomfort.
Whether you need a quick breakfast, a hiking snack, or something to settle the kids down before dinner.... check out the recipe in my stories.
Saturday morning bliss!
Good coffee with homemade brown rice milk and a good read!
1 cup cooked rice
3 cups water
Pinch of salt
1 tsp flaxseed oil
Blend in a vitamix or nutribullet and strain. Keeps for 3-4 days. Freezes well too!
I’m nachos a pretty face 💁♀️ apologies for the terrible pun, no apology for these outstanding nachos. Takes 5 minutes to put together, uses: plain corn chips, an avo, a can of chilli beans, pineapple + red onion + tomato for the salsa 💃
Coffee Ice Cream Bars 🍦
Recipe Cred: @theloopywhisk 🌱💚
For coffee ice cream:
3 medium bananas, fresh or frozen
4 tbsp peanut butter
4 - 6 tbsp coconut cream
2 - 3 tbsp maple syrup or honey
2 tbsp instant coffee, crushed into fine powder
For chocolate shells (Note 1):
2/3 cup melted coconut oil
1 cup cocoa powder
1/3 cup maple syrup
1/2 cup almonds or peanuts, roughly chopped
For coffee ice cream:
In a blender or food processor, blend all coffee ice cream ingredients together until fully combined and smooth. Adjust the amount of coconut cream and maple syrup if you want your ice cream to be even creamier and sweeter.
Pour the coffee ice cream into the ice cream bar/popsicle moulds (should be enough to make 6 ice cream bars), insert the popsicle sticks, and freeze for at least 8 hours, preferably overnight.
For chocolate shell:
Mix all the chocolate shell ingredients until you get a smooth mixture with a texture like melted chocolate.
Mix in the chopped nuts.
Transfer the chocolate shell mixture into a glass, which should be able to hold 1 ice cream bar.
Dip the frozen ice cream bar into the chocolate mixture, and if required move it around to coat it completely in chocolate.
Allow the excess chocolate and nuts to drip/fall away, and, holding the ice cream bar by the stick, turn it the right way round (to prevent "peak" formation due to the dripping chocolate). The chocolate will begin setting immediately due to the coldness of the ice cream bar.
Allow the chocolate shell to set completely while still holding the ice cream bar (takes about 1 minute), then place the ice cream bar onto a baking tray.
Repeat with other ice cream bars, and freeze them again for at least 15 minutes.
Serving and storage:
Enjoy either directly out of the freezer, or thawed slightly (but do not keep out of the freezer for more than 5 – 10 minutes before eating).
The healthy coffee ice cream bars keep well in the freezer for about 2 – 3 weeks.
Lentil Frisco Melt 🥪
Recipe Cred: @rabbitandwolves 🌱💚
1 C. Cooked lentils
2 Tbsp. Flaxseed meal
3 Tbsp. Water
3/4 C. Panko bread crumbs
2 Tbsp. Olive oil
1 tsp. Liquid smoke
1 tsp. Soy sauce or tamari
1/2 tsp. Garlic powder
a pinch of Salt and pepper
Vegan Frisco Sauce
1/2 C. Vegan mayo
2 Tbsp. Ketchup
2 tsp. Sweet pickle relish
2 tsp. Agave syrup
1 Tbsp. Apple cider vinegar
1 tsp. Smoked paprika
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/4 tsp. Salt
a pinch of Black pepper
For the Melt
Sandwich bread of choice
1/4 a White onion, sliced thin
Vegan cheese (optional)
Vegan butter for spreading on the bread
Preheat oven to 375 degrees.
In a large mixing bowl, add your cup of cooked lentils. Then smash them, I like to use the back of a fork or a potato masher. Smash them pretty well, but so that they still have some texture, you don't want a smooth paste. It should still be chunky.
Then in a small bowl, whisk together the flaxseed and the water. Set aside to thicken for a minute to make a flax egg.
Then to the bowl with the lentils, add the panko, olive oil, liquid smoke, soy sauce, garlic powder, salt and pepper.
Then add in the flax egg. Stir everything together until fully combined. The mixture should hold together easily.
Now form patties from the lentil mixture. It will make 2 large patties or 4 small ones. Divide the mixture and roll into a large ball, then flatten into a patty.
Spray a baking sheet with non stick spray, then place the patties on the baking sheet, and spray the tops of the patties with more non stick spray. Then bake for 20 minutes, flipping the patties after 10 minutes. Or until the patties are firm.
While the patties are baking make the Frisco sauce. In a medium sized mixing bowl, whisk all the sauce ingredients together. Taste, adjust seasonings, set aside.
Once the patties are done, spread one piece of bread with the Frisco sauce, then add sliced onion, then a patty, then vegan cheese if you want. Then more sauce on the other slice of bread. Put the sandwich together.
Heat a pan on medium high, and either add some olive oil to the pan, or spread the top piece of bread with butter
bagel breakfast sandwich 🌄
two tofu fried eggs, toasty bagel, lettuce, and a super quick sweet potato sandwich spread made with some leftover roasted sweet potatoes from dinner 🍠
swipe for recipes ↔️ #chloefairchildcooks
Tonight’s dinner is a vegan mushroom risotto 😋 I found the recipe on Pinterest and it turned out delicious 👌🌱🍄 Here’s the link for anyone who wants to give it a try: http://wallflowerkitchen.com/creamy-mushroom-risotto-vegan-gf/
5 Ingredient Cheese Danish
Recipe Cred: @veganguidetothegalaxy 🌱💚
2 Packages Crescent Rolls (I used Immaculate Baking Co but most store brands are accidentally vegan including Pillsbury)
1 Package vegan cream cheese (I used Tofutti brand)
2 Tbs granulated sugar
1 Tsp vanilla extract
1 1/2 tsp lemon juice
Optional: fruit preserves of your choice
1 Cup Powdered Sugar
1 Tbsp Almond Milk
1 Tbsp Melted Butter (I used Earth Balance )
Preheat your oven to 350 degrees. Open crescent rolls and unroll the dough. You are going to want to keep 4 pieces together, which will create a long rectangle. Pinch all of the perforated dough lines together so that it is one cohesive piece of dough that won't break apart. Cut each dough rectangle into three long strips about 1" inch wide by around 8" inches long, each of these strips will form 1 danish. The easiest way I found to form my danishes was to push one end of the dough strip into the pan with my finger and make a small circle to form the base. From there I would slightly twist the connecting dough strip and roll it around the edge, occasionally pushing it down into the middle to adhere them together.
To make the cheese filling place your vegan cream cheese, sugar, vanilla and lemon into a bowl and mix them together with a handheld mixer. Place around 1 Tbsp of cheese filling into the center of each of your danish. Optional: Add 1 tsp of fruit preserve on top of cheese filling.
Bake for 15 minutes or until golden brown. Once danishes have fully cooked let them cool completely and then mix your powdered sugar, almond milk and vegan butter to make the glaze. Drizzle the glaze across the danish and they are ready to serve.