I am SO in love with these pancakes I made. They are cinnamon sugar with colored Greek yogurt topping, cinnamon, & sliced almonds. They are fluffy& the PERFECT amount of sweet 🥞 You guys have to try these. As always, recipe in blog, link to blog in bio. Have a blessed & renewing Sunday, loves! 💋
PT Aquele almoço de domingo que não falha: lasanha vegan com queijo da @violifept, creme de culinária vegan da @myshoyce e salada de couve-de-bruxelas e tomate cereja!!
EN That Sunday lunch that never let you down: vegan lasagna with @violifept cheese, @myshoyce vegan culinary cream and brussels sprouts and cherry tomatoes salad!!
Happy sunday y'all 💚
In case you need a little Sunday brunch inspo 👆🏻
I’ve been making this grain-free granola all the time the last few weeks, because it’s so delicious and super simple (and quick!) to make.
You guys know I love me my whole grains, but I also love sprinkling my morning whole-grainy porridge with something crunchy 🙊 and I prefer that to be filled with yummy plant proteins and fats 💪🏻 so this is just perfect!
It’s made on the stove (so fast!) and gets all toasty and crunchy and fantastic. The maple cinnamon flavors are super autumnal 🍁 I know you’ll love it!
1/2 cup roughly chopped hazelnuts
1/2 cup roughly chopped almonds
1/4 cup unsweetened shredded coconut
1/4 cup golden flaxseed
1 teaspoon cinnamon
1/4 cup maple syrup
1-2 tablespoons coconut oil
Coarse sea salt, to sprinkle (optional)
Toast the hazelnuts and almonds in a wide skillet over medium heat until starting to turn golden. Add the coconut and flax seed and keep roasting until everything is nicely golden and smells amazing. Sprinkle on the cinnamon and stir well. Stir in the maple syrup. Add the coconut oil and keep tossing the granola in the pan until it’s all toasty. Spread on a large plate to cool and sprinkle with coarse sea salt if you’re into that kind of salty-sweet stuff. (I am. You should be, too.)
When the hummus baws makes magic time and time again @ambrosebaptista 💓😚 as tasty as it is pretty -> Red Beet Hummus:
2 cups well-cooked/drained or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), OR 1/2cup toasted, hulled sesame seeds
1/4Cup Extra Virgin olive oil
2-4 Garlic Clove
Salt Pepper to Taste
1Tbsp Ground Cumin
2-4oz of Fresh Lemon Juice, more to taste
1 small beet, boiled/roasted/cooked and roughly chopped
Paprika and Chopped parsley for garnish
Add all ingredients except paprika & parsley to a food processor or blender and puree. Add in the reserved chickpea liquid or water as needed to make a smooth puree or until desired consistency. Garnish with olive oil, some paprika, parsley and maybe get some pita and avocado slices. 🥑👅
Green morning Sunday!🥝🍍
Yah I know it’s weekend but I always got up early cause never would I miss the organic market hunting. See what’s my new discovery this week !
I’ve never remembered autumn so harvesting in Paris, more and more varieties of vegetables and fruits filled up the organic market and stores this latest year. Some egg-size greenish duddies sit silently in the corner definitely caught my eyes! They call Feijoa fruit, #pineappleguava or #brazilianguava have you heard of it ? They are so strange that no one gets close to them but they are practically gems ! It has a sweet, aromatic flavor, which tastes like pineapple, guava, apple and slightly minty! Not only the interesting combination of flavor, but feijao is also super rich in vitamin C and antioxidants which is a perfect autumn fruit that help to build up our immune system 💪🏻 You may just scoop into the pulp or use it in smoothies or even in stews!.
I have it in my boosting warm porridge this morning, adding seasonal fresh plum and self-made crunchy coconut chips + cacao nibs+ gojis & pine nut mix.... Conscious angles, this very #warmly • #boosting • #balancing is what you MUST try 💚 Recipe coming on next post !!! 🔜
ps. Feijoa is a sustainable fruit which means low environmental consumption in its planting process. How lovely! #foods4thought
It’s been a great weekend in Melbourne - sharing my story, tips for healthy living and recipes at the @mbsfestival - and introducing Mialinka to a few new tastes, textures and cafe experiences including her first Vegemite on toast over at @serotonindealer yesterday. Not to mention her first bite of a custard donut, which turned into her eating almost the entire thing at South Melbs Market (see instastories) she held onto it so tight I couldn’t get it out of her little hands 😂 While I’ll continue to put miso paste on her toast at home, it’s nice to see her enjoying the a classic Aussie brekky spread when out.
How long does it take to prepare and publish a blog post? Thanks to everyone who answered this question. I was struggling a bit as it seems to take me longer and longer which is not sustainable. Some of this is the amount of time, energy and research I put into each post, Some is a ridiculous perfectionism (not saying that each post is perfect but it’s as good as I can get it). Add in a busy life, packed work schedule and a bit of procrastination and you’ll see why I never stick to my blogging schedule even though it brings me such joy.
I loved how @ladyandhersweetescapes summed it up when she responded in an Instagram story. “Is it worth it?”
Like me she earns no money from her blog and asked the question “why am I still doing this?”
“1. Writing relives stress
2. It improves my self-esteem
3. It’s my own little way of helping other people. “
I’d add that it’s my own creative outlet in a little part of the internet that connects me to some wonderful people.
A good time to say thank you for reading here or on my blog and I truly value this community. .
Oscar-like speech over! I tried using the Pomodoro Technique yesterday and it seemed to work well. Any productivity methods you’d recommend? .
Sunday again and the sun is shining (like someone noticed my suncravings yesterday😏) It's devinitely the perfect weather for cold grapes (kept them in the fridge 👌🏻) soy yogurt and matcha overnight oats!!! mmmhhh
We've planned to go swimming but the little boy is getting sick 🤕 I don't know why but since I have kids the hole family gets sick when autumn starts. Every single year! Cold can you hear me?! next year I'm more prepared than ever!!! Starting to eat ginger in summer!!! @laurafruitfairy 😉
Okay, nevertheless wishing you all a lovely sunday whatever you up to ❤
#lmhallman10k this is my party entry! Congrats on 10k!!! AND matcha oats? Who wouldn't be happy??? 😎😄😅
Is autumn over yet? I don’t think so - breakfast this morning was yummy tower of pumpkin pancakes (which I threw together in no time at all) following my recipe LINK IN BIO 👀 have a looooovely Sunday peeps - make sure you have some chill time 😌 x
New recipe on my blog, chocolate caramel slice for afternoon tea or treats after a satisfying meal. Link in profile.
When I’m craving a sweet, vegan chocolate is my go to. Until recently, caramel didn’t appeal until I discovered @loving_earth salted caramel chocolate. I’ve had a long love affair with vegan slices as they were the recipe my mother asked me to make every weekend. We cooked together without fail on Friday afternoon, making savouries and sweets for the weekend meals. She delved into her recipe books where she kept slips of paper with handwritten recipes. There were many little pieces of paper tucked into several of her favourite recipe books, gathered from friends and family over the years. Most were slightly yellowed, watermarked and crinkled; definitely well used and well loved. Lately, she has been sharing her favourites with me and I keep telling myself that I must make a collection soon, handwritten in a leather bound journal as I think they deserve such a place to be kept for posterity #marcelleseats#vegansweets
Selamat kepada @marselinaangela yang menjawab dengan tepat! Tim kami akan segera menghubungi kalian untuk pemberian hadiahnya ya! Swipe untuk lihat jawabannya! #redeggindo
🛒 : Hokky, Ranch Market, Green Grocer, Cosmo, Prima Freshmart, Papaya, Super Indo
📦 : GO-FOOD
**Good morning 🤗 I'd like to show you my orange chocolate Brownies using the 'chocolate orange' teabags from @teaandthegang 🍊🍫 I love these teabags! If you're interested in the recipe, head over to their blog and check out my recipe 😉 || Halli hallo wer sitzt am 🚽 Von meiner Seite aus gibt es gar nicht so viel zum Sagen, habt einen schönen Sonntag :)
'Tis nearly the season 🌲🎅🦌 Two beautiful girls Ela @elavegan and Bianca @fitness_bianca are having a Chocolate Party 🎉🎉🎉, so I thought I'd bring some cute little Christmas Mint Chocolates to their party 😁 Check out their #🍫party 😍😍😍 Choc Mint probably isn't a traditional Christmas flavour combo, but it's always a winner to me 😍 And, I'm not into a lot of the 'traditional' Christmas foods... 🙃 I don't remember ever eating Christmas Pudding or Christmas Cake, but I don't think I like either 🙊🤣 Maybe I should try some 🤔 What's your favourite Christmas treat/food? 🙂 Anyways, these a simple, yummy and nut-free for anyone with a nut intolerance 😋
1 block of @loving_earth Dark Chocolate
1 tbs Hulled Tahini
1 & 1/2 tbs Hulled Tahini
2 tsp Coconut Oil, melted
1 tsp Pure Maple Syrup
3/4 tsp Peppermint Extract
1 tsp Matcha Powder
In a small bowl, whisk wet tree ingredients then whisk in matcha
Spoon 1/2 tsp into tree chocolate moulds/moulds of choice and pop into the freezer to set (about 1/2 an hour)
Once the trees are set, melt together chocolate and tahini and stir until smooth
Spoon about 1 tsp into the bases of mini cupcake moulds, pop a tree in the middle of each and pop into the freezer to set 💚
Store in the fridge (the filling will melt if left at room temp for a while)
Alternatively, you could make the filling and pour into moulds of choice, freeze to set and then dip in chocolate 🙂
Ahora que es época, me encanta comprar calabaza, asarla en grandes cantidades y guardarla en la nevera para combinarla en cualquier plato.
Hoy me he preparado para desayunar un poco de calabaza pisada y mezclada con canela, un yogur de coco, crema de cacahuete y pipas de girasol casera, arándanos y semillas de cáñamo (🔝proteína). Aprovechad las frutas y verduras de temporada de producción local: lo agradecerán los que las cultivan, vuestro bolsillo y vuestro paladar!
Feliz domingo para todos!