Bästa passen ➡️ alltid på morgonen direkt efter frukost och lite för mycket koffein för min kroppsvikt.
Sagt sen dieten att jag skulle göra en koffein-detox; går att diskutera hur det går. 😂👏🏼
(Har idag druckit två koppar kaffe och två monsters lord help me)
Axlar, bröst, triceps och 20min cardio📶 innan kvällspass på jobbet idag. 😍💪🏼
One of many new vegan pizza offerings out there at the moment - Kirsties classic pizza with vegan cheese (clearly labelled vegan) we got this from the frozen free from section in Tescos for around £3. This is actually really nice and the cheese is great and not too strong at all! I’d jazz it up with extra toppings if I had it again though. It reminds me of the Ristorante frozen pizzas. 🍕
🍁🍂 SWIPE FOR COLLAB, 2nd photo by @misskatiepaige! 🍂🍁 Breakfast is served!! I’ve teamed up with the amazing @misskatiepaige to bring you guys a delicious autumn-inspired breakfast. Katie is truly an amazing witch and I’m so happy to collab with her. ☺️ you can find her recipe (2nd photo) for her Autumn Adaptogen Relaxing Elixir on her page! Here’s my recipe for this Maple-Roasted Acorn Squash Oatmeal. You can roast the squash the night before to make it waaaay easier: 🍁✨Maple Roasted Acorn Squash Oatmeal 🍁✨ serves 2 - 1/2 acorn squash
- 1/2 tsp of cinnamon
- pinch of nutmeg - 1 cup of organic rolled oats (or more!)
- 1 tsp of vanilla extract
- 1/2 cup of almond milk (More or less)
- maple syrup for sweetness (optional)
- 1/2 tablespoon of hemp seeds (optional) 🍁cut a small acorn squash into rings. Lightly toss with maple syrup and cinnamon, bake at 425 F until golden brown (about 20-25 minutes) 🍁 prepare your oatmeal. I play with the ratios a lot depending on my mood, but I usually do 2 cups of water for 1 cup of oatmeal, and cook it down until soft. 🍁 add in chunks of your soft roasted acorn squash and milk of your choice (I used home made almond milk) you can also add in an extra tablespoon of maple syrup if you like for sweetness. Also add in the rest of your cinnamon, nutmeg, and vanilla extract. 🍁 serve nice and hot! I’ve also added baked apples with the squash, tastes amazing in oatmeal!
I hope you guys like this recipe, please tag me if you decide to recreate it at home ☺️♥️
Ok you guys, listen up, this is something called a ‘freak shake’ - it’s basically an OTT milkshake with dessert stuffed on top of it. Yes, really. Oh and it’s vegan. You can get this remarkable thing in Elephant and Castle of all places, at @cupcakesandshhht. Now I’ll confess, I had to get Mat to help me eat it and I still felt a bit sick afterwards, but don’t let that stop you!! Go find it before the authorities find out and make it illegal 😝🤣😋🙌🧡 #vegan#whatveganseat#NOThealthy
I just had an amazing #vegan#burger at @miburger_bicester
Great flavor ( you won’t know is #mushroom based!!), texture is spot on, bun holds ingredients at all times, lettuce is fresh, topped with @enconaofficial chilli sauce (which is #accidentallyvegan ) plus lovely service and all together kept me thinking “why didn’t I buy some more??” and btw the #patty has #b12 added! because every little counts 😉full review coming to the blog! #easy2bvegan#whatveganseat
My super messy lunch at work - quinoa cooked in veg stock (I just crumble in 1/4 of a @saykallo low salt veg stock cube) with butter beans, light steamed green beans and carrot which I roasted with paprika + mixed herbs🌱🥕
This week I got plant-based ready-to-eat meals delivered to our doorstep from @livesoulara 🌱 The meals are packed with superfoods and 100% natural. I must say that I’m very pleasantly surprised with the meals I tried so far. 💃 They are filling, full of flavour and also a pleasure for my 👁👁🤗 Even tho i love cooking myself, it’s sometimes nice with a little break! 🙏🏼🌱 #livesoulara#plantbased#healthyfood#guthealth
talk about crumble 🤤 since muffins were such a hit for us last week, i made @wholelivinglauren ‘s APPLE HEMP MUFFINS this weekend 🍎 now we are prepped with quick breakfasts for the week ✨
1.5 cups whole wheat flour
1 cup almond flour
3/4 cup hemp seeds
2 tsp baking powder
1/4 tsp sea salt
2 tsp cinnamon
1/4 tsp ground nutmeg
1 cup unsweetened applesauce
1/3 cup pure maple syrup
3/4 cup almond milk (I used homemade cashew milk)
1.5 tsp vanilla extract
6 tablespoons almond flour
2 tablespoons coconut oil (I used @miyokos_kitchen vegan butter)
3 tablespoons brown sugar
Preheat oven to 350F. In a large bowl, combine the dry ingredients (flours, hemp seeds, baking powder, salt, cinnamon, nutmeg) and stir until combined. In another bowl add the wet ingredients and combine (applesauce, maple syrup, almond milk, vanilla) Add the wet ingredients to the dry ingredients and gently fold together, careful not to over mix. Spoon the mixture into a muffin pan lined with cupcake liners. To make crumble, mix ingredients with a fork until crumbly and top each muffin. Bake for 20-23 minutes.
typical morning over here. 🍒🍂 oats forever. filling, versatile, and so so cheap. I’m sharing 50 frugal vegan foods for the family on the blog this morning and you bet these oats are on it. link in bio if you are interested. 🌈❤️
Back to basics! It’s so easy to get caught onto the macros and protein train while neglecting basic nutrition that makes the body healthy. A fruit salad might mess with your carb percentage but they’re full of goodness to nourish you inside and out 🍃
this hurricane rain realllllllly has me in denial about summer ending...so what do you make when you’re missing the summer sun?! ☀️ PAPAYA BOATS 🌱 topped with @ripplefoods vanilla vegan greek yogurt, homemade coconut chia granola, frozen fruit (blueberries, raspberries, dragonfruit 🐉), banana, and a lil bit of raw honey 🍯 catch me & my boat outside, enjoying the next rain-free ten minutes in front of this biiiiiig flower-y bush, pretending its still mid-july....#sorrynotsorry 🤷🏼♀️
(Recipes below!) Who’s up for some Pesto Risotto topped with Vegan Parmesan? 🌱I haven’t made risotto myself lately so this is definitely a reminder for me to go make some of these soon 👀
1 cup uncooked arborio rice
4 cups stock (I used 1 of @7grainspantry’s veggie cubes)
1/4 cup white wine (optional but very recommended)
1/4 cup + 1 tbsp basil pesto (easy recipe below)
2 tbsp oil/vegan butter
Salt, to taste
3 cloves garlic, roughly chopped
Few pieces dry porcini (optional but for added flavor)
1. Prepare and heat the stock in a separate pot. Add in dried mushrooms if using.
2. In a deep pan/pot, heat the oil and 1 tbsp pesto. Sauté the garlic.
3. Once cooked, add in the rice. Coat in the oil mixture.
4. Pour in the oil and let simmer until the rice absorbs it and turns slightly creamy.
5. Add in the pesto.
6. On medium heat, add 1 cup of stock and mix once in a while. Once it starts to dry up, add another cup of stock. Continue doing so until the rice is cooked.
7. Add additional pesto (if desired) and salt to taste before turning off heat. Top with some vegan parmesan or some more fresh basil. Enjoy while hot!
HOMEMADE BASIL PESTO
2 1/2 cups packed basil leaves
1 cup olive oil
1/2 cup pine nuts/cashews, optional
1 1/2 tbsp lemon juice
1 tsp salt, or to taste
Process everything until smooth!
1 cup @freshfellowph almond flour/meal*
4 tbsp nutritional yeast
1 tsp salt
Mix everything together then store in a jar/air-right container.
Vegan Victoria Sponge Cake
with gin infused cranberry jam and coconut cream.
🌼Quick and easy to make 🌼
For the Sponge (18 cm diameter):
170 gr All Purpose Flour
30 gr Corn Flour
100 gr Caster Sugar
80 ml Vegetable oil
7 gr (1/2 tsp) Baking Powder
160 ml Sparkling Lemonade
1 pinch Tumeric or Food Colouring (optional)
1 pinch Vanilla
For the Filling:
100 gr Cranberry Jam
1 tbs Gin (make sure it’s SFV)
1 Can Coconut Milk
3 tbs Icing Sugar
1.Preheat the oven at 180°.
2.In a bowl combine all the dry ingredients (flours, baking power, vanilla and tumeric), then carefully add the oil firs, then the lemonate. Whisk until smooth.
3.Coat the baking tin with some vegan butter and some flour. Remove the eccess of flour and pour over the mixture.
4.Bake for 20-30 minutes, until by piercing the cake with a skewer this comes out clean.
5.Allow to chill completely.
6.Cut the middle of the cake in order to obtain two discs (if you’re not confortable with this step or you like a thicker cake you can bake two identical sponges and use each one as a layer. I personally prefere it to be not too thick actually).
7.Combine the jam with the gin and spread a gorgeous layer on the first disc.
8.For the coconut cream simply scoop the solid bit out of a coconut milk tin refrigerated overnight and whisk for a few minutes with icing sugar and a hint of vanilla.
9.Pour and spread a cream layer on top of the jam one, and cover with the second disc of sponge.
10.Refrigerate for at least 30 minutes before serving (this will allow the cream to be firm after whisking it). Decore according to your own taste and enjoy ❤️ For the Italian version and step by step images click on the link in bio 🌼
Hello old friend 😌 This week’s special is the Java Satay! An Indonesian creamy peanut sauce with broccoli, baby corn, onion, courgette, peppers and mange tout, served with organic quinoa, spring onions, fresh chillies, crushed peanuts and a wedge of lime. We’re so glad it’s back on the menu all week long! It’s also available as one of our frozen ready meals all prepared for your convenience and fully stocked in our freezer, ask about which ready meals we have available in store or message to order ahead! 🌻 #lonewolvesorganics
Guilt Free, Delicious and packed full of protein in the form of these little Banana Salted Caramel bites -
And best of all No added anything just 5 simple ingredients.For those of you who remember them tastes just like a BOOST chocolate bar.👌🏻
Make Them 👩🏼🍳
2 Large Ripe Bananas sliced into fairly thick medallions- you are aiming to get around 20-25 Balls.
15 De-Stoned Medjool Dates
Natural Peanut Butter Smooth or Crunchy
2,Large Bars Vegan Chocolate ( I use Raw )
Slice your bananas into thick medallions.
Place into freezer for about 10 mins
De-Stone your dates and pour a little Hot water over them just enough to soak them & soak for around 10 mins.
Once your Dates have become soft and sticky place into a blender with a little more water to mix and blend until nice and smooth but not runny you need a peanut butter like consistency this is your date Caramel.
Take your Banana medallions out of the freezer and layer with
1 Tsp of Peanut butter
1 Tsp of Date Caramel
Return back to the freezer for around 2 hours
Final step - Chocolate topping ( I use Raw chocolate but any is fine)
Melt your Chocolate over a saucepan of water add a little bit of dairy free butter or coconut butter/oil if the Chocolate consistency is too lumpy - some chocolate melts better than others.
Once nicely melted and runny dip your Frozen Bites into the chocolate- Top Tip Use a Fondu fork if you have one )
Then finally sprinkle a Little Rock salt on top.
Return To Freezer and leave for about 2 hours or until ready to eat - I keep mine in the Freezer and take out just what I want to eat.Enjoy 😘
You can change it up a bit and top with Nuts, seeds or Coconut maybe even freeze dried berries.
I used to eat salad because “I should”, but now I eat it because “I want to” and my body wants it.🥗😌
It’s romaine lettuce, tomato, broccoli sprouts and tofu. I made the dressing with olive oil, soy sauce, rice vinegar, grated ginger and garlic. Yummy!
“Eating death only makes us tired, age faster and sick. And it’s simply bad karma.”
~ Katarina Van Derham
VEGAN DOUBLE CHOCOLATE COOKIES (oil free and flourless):
(Makes around 15)
2/3 cup cacao powder
1 cup coconut sugar
1 tsp baking soda
Pinch of himalayan salt
1 cup natural almond butter
1/2 cup aquafaba
1 tsp vanilla extract
3/4 cup vegan chocolate chips
• bake at 350 degrees F for 10-11 minutes —
Thanks @holistichormonehelp !!
The hot weather isn’t letting up...we’re not complaining at all!
Head to our Elixir Dealers to not an Elixir in store. See our website for details. www.elixirfy.me
Photo by our fabulous Elixir Dealer @railwaycoffee over in #rustonla 🙏
A high fiber breakfast shake! Speed up the digestive process while benefiting from high nutritional content. Packed with protein, fiber, iron, antioxidants, magnesium, zinc and other minerals/vitamins.
Try it out:
7 medjool dates, soaked
Hemp milk 👇🏾
1 ripened burro banana
Dash of maca powder
Blend & enjoy!
1/2 cup hemp seeds
2 cups water
Agave (optional if mixing with sweet fruits)
Gorąco polecam książkę Food Pharmacy, jest to dobry wstęp do zmiany diety nie tylko dla osób z endometriozą. Natomiast dla nas - kobiet 1 na 10, które jeszcze nie odstawily mięsa, słodyczy czy nabiału - świetny początek i motywacja do działania w kierunku eliminacji. Była to pierwsza książka po którą sięgnęłam po operacji i z pewnością mocno otworzyła mi oczy 👀
Kto miał okazję przeczytać? ☺️ ________________________
I want to highly recomment you the first book that I have reached for after my endometriosis surgery trying to change my diet. It really has opened my eyes for eliminations 👀 esp. Of meat and sugar. Good starting point for all girls with endometriosis but also for everyone interested in changing diet and eating healthier. Not only very meritorical but also witty ☺️👍 Who already knows the book? What do you think about it? Did you also enjoy it as much as I did? ☺️ #foodpharmacy#bookstagram#books#bookshelf#endometriosis#endometrioza#healthylifestyle#dietbook#veganbook#whatveganseat
Na een hele gezellige, inspirerende meeting met @proveg.nl (die naast hele leuke medewerkers óók kantoorkatten heeft! 😻), een super deluxe snelweglunch bij @scheiwijkvoorfijnproevers aan de A27. Van die vegans keeping it real! (En proeven meteen even de nieuwe smaak van @tonyschocolonely_nl 💕)