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Who else is eating zucchini...like..every day? 🙋Have you all heard of Steven Gundrys latest book, the Plant Paradox? @eddieparkblog was sharing highlights from the book, and one was about how important it is to eat foods in season! Tip for you all -- if you're seeing certain veggies and fruit all around town for a steal, it usually means its in season. Basically zucchini is super cheap, in season, healthy for you..so go get a bunch NOW and feed yoself 🤗🤗 #tipsfromeunice
For the first time, in a long time, I was able to cook and eat for 1! Baby went down for a solid nap and I prepped and roasted a bunch of veggies and made this fun wrap. Here's to baby's napping and for eating alone 😝 how to below 👇🏻 Recipe: toss your cauliflower and zucchini in avo oil salt/pepper and a couple dashes of red pepper flakes and throw in your oven (420 degrees). Leave in for 20-25 minutes. I used big leafy greens as my wrap base and added the veggies and some leftover chicken. This would have been so yums with a tahini dressing but I didn't have anything in my fridge so went with my trusty lemon oil combo. Don't forget to save this for later friends 🤗🤗 happy weekend 🎉
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Close up of my go to macro bowl! Check out (& bookmark 🤗) my last post for inspo as you go to the market for your next meal! What I love about these bowls are that you can put basically any veggie and any protein combo together and drizzle lemon and oil and you're good to go! Leave a 💛below if you're loving these bowls as much as I am 😍😍PS: if you decide to make one, let me know #thehappygf
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Who else is living off of macro bowls? 🙋I seriously love that I can make this for lunch or dinner and my hubs @eddieparkblog is a happy camper. If you haven't, PLEASE make yourself a bowl asap. Your local market is brimming with delish veggies that are very in season!! Recipe below 👇🏻 Instructions: toss all your veggies in avo oil (I use ) and salt/pepper and throw in your oven (420 degrees). Leave in for 20-25 minutes. I used sweet pots, brussel sprouts and carrots. Add fresh greens as the base of your bowl, organize your nicely toasted veggies and some chicken (I had leftovers) and an avo on top! Drizzle with some more oil and lemon and enjoy! (Ps: pop your leftovers in the fridge and char them up on your cast iron the day after) you're welcome! 🤗🤗
My go to quick healthy plant based meal. 🌱
I always make enough for the following day.
It's really simple:
~Brown Rice (I like Organic Volcano Red/brown rice by @lotusfoods)
~ Organic black beans, no salt added and BPA free (I like @edenfoods)
~ garlic, red onion, mushrooms (cremini or bella), broccoli, spinach, bell pepper, cilantro, and avocado (or any vegetables you like). Cook the rice (30 mins) and steam the broccoli (4 mins, do not over cook)
Sauté the garlic, onions, and mushrooms in olive oil until translucent.
Add in the raw spinach and cook for a minute.
Add in the black beans, cooked rice, and steamed broccoli.
Season with Himalayan pink salt and fresh black pepper. You can add soy sauce if you wish. I'm Celiac so I sometimes use Bragg liquid aminos for added flavor.
Cook everything together on low-medium heat for about 5 mins.
~ Top off with cilantro, avocado, and raw bell pepper. Big thx to @ellieelliott74 for whipping this dish up.
I am by no means a perfect wife (or perfect mom, or perfect Christian, teacher, person etc.) But one thing I am sure to do is pack my hard-working, Godly man a healthy lunch everday for work. He deserves it! And it is my appointed job to help him, cater to his needs, and keep him well nourish. Today I made him a yummy Greek salad. Fresh greens, organic chicken, feta cheese, and Greek olives. With an organic aged balsamic vinaigrette dressing I purchased at Aldi. #iamhishelpmeet
CHICKEN PESTO with Zu-Noodles and Cherry Tomatoes!
Special of the week! This one is LOW CARB! Super flavorful, light, and high in protein!
First cook chicken thighs or chicken breast in olive oil with salt, Pepper, garlic.
Zu-noodles are so simple! Using a peeler, peel zucchini into thin and long slices.
And throw them in with the chicken.
I make my pesto with a food processor:
-1/2 cup olive oil
-1 garlic cloves
-1 cup basil leaves 🍃
-1/2 cup pine nuts 🥜 - 1/3 cup Parmesan cheese grated
-pinch of salt and pepper
Mix pesto in and slice up fresh cherry tomatoes.
This will be on the menu by 8 PM tonight!!!
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Organic summer salad: Spinach for the base, tomatoes, red onions, quarter avocado, red pepper and celery. In a pan: a dash of @lucybeecoconut oil, garlic, chickpeas, broc and kale, baby corn, squeeze of lime and a tiny bit of tamari sauce. Topped with some pumpkin seeds for extra crunch! So much goodness and fuel in one bowl 💪🏽 Get those greens in, whether it be smoothie, soup, salad, stir fry or raw... they are so good at alkalising the body which is what we need for our bodily functions (metabolism, digestion, enzyme reactions and many many more) to occur as best they can. Especially if you had too much acidic 🍷or 🍻 over the weekend 👀 #mondaylunch#summersalad#getyourgreens#vegetables#vegan#vegetarian#glutenfree#dairyfree#refinedsugarfree#goorganic#organicmeals
Beautiful morning with some good breakfast ! Happy Sunday everyone ♥️ Enjoyed a great weekend at #lakewallenpaupack with my seeester & her lovely friends • It's been awhile since I've made loaded yogurt toast and I totally forgot what I was missing ☝🏽
1 slice of multigrain toast • @chobani vanilla flavored Greek yogurt • fresh fruit • @wildwayoflife vanilla espresso granola • @tedpeanutbutter smooth PB 🥜 .
Breakfast is by far the BEST and simplest meal of the day ! Hope you all enjoy something delicious 😊 #toastwithaview