Little winter cupcakes!!❄️🦊🐻 Which one is your favorite?! Wishing everyone a fantastic Sunday✌️ #baking#desserts via @burberriejam
🌟VEGAN PROTEIN MEALS 28🌟
🥑 Another combo with red kidney beans! If you're in to fitness and cooking as a vegan/non-vegan then this meal is a must try!
🍍I'm nearly to a month's meal plan and I guess we should make meal plans for a week soon then!
Yes! It's a project in progress so stay in touch my friends! 💚
🥝 There is no such a thing called "humane" way to enslave and kill somebody who deserves to live. It's 2017 now and you really don't have to pay somebody to slaughter an innocent soul just for your convenience and appetite. Plant-based diet is the healthiest diet in all forms and is proven to reverse certain cancers and diseases!
🍓 You cannot say it's your personal choice to pay somebody to kill someone. There's a victim you should remember. However, the point of Vegan lifestyle is to reduce the least possible harm and I am aware that not all vegans are perfect but as long as we strongly do think that it's unnecessary and we cannot remain silent! Be the Voice instead ✊
🍇INGREDIENTS: Kidney beans, Edamame and Mung Bean Pasta, organic tofu, Jalfrezi sauce with coconut milk
🌱CARBOHYDRATES: 38G, 18G FIBER
🌱FAT: 14G, 1G SATURATES
✔TAG SOMEONE WHO NEEDS THIS!✔
Calming Coconut Chia Pudding & dragon fruit smoothie by @tropicallylina 💗
For the chia pudding:⠀
I mixed 3/4 cup of coconut milk with 3 tbsp of chia seeds. Mixed well and let it expand for 2hrs or ideally overnight. ⠀
For the smoothie:⠀
I blended 1-2 frozen bananas, a chunk of frozen dragonfruit, and 1 serving of Natural Calm (dissolved first in 1/2 cup of warm water).⠀
Topped with toasted coconut flakes! Enjoy! #veganfoodvideos
Happy Sunday, friends! I slept in today, much needed, and plan to spend the afternoon outside as it’s a beautiful day in Seattle. ☀️ as for this delicious gut healthy power bowl, it’s packed with carrot kraut, massaged kale, fresh pear, avocado, black beans. Have a great day, friends!
Fresh and fruity fun from @allysongesch. Funky festive feel-good favorites in a bowl. Let's feast!
📷 by #allysongesch
Since we weren't home over Thanksgiving, we finally had our thanksgiving meal tonight 😁. Tried out Tofurkey for the first time. Since I have never eaten turkey before, I can't compare it to the original. My husband said it's different, but he liked it. It's ok, but I wouldn't buy it just for myself, I preferred the oven roasted veggies and mashed potatoes with gravy over the faux turkey. But I can see how it is fun for a family gathering 🙂
Nothing says cozy Sunday night like a big bowl of pasta ☺️ Curling up with this Cauliflower Scampi made with a lemon garlic white wine sauce from @veggie_inspired + catching up on last night’s #SNL 📺 This hearty bowl gets its #plantbased protein from the whole grains + a heap of #vegan parmesan - which is made by processing roasted pumpkin seeds, nutritional yeast + sea salt 🙌🏼 So good, so easy ❤️ Happy Sunday, everyone! #whitskitch#predominantlyplantbased#whatveganseat#plantbaseddiet
I am so excited that @tampabayeatsout reposted me 😍😍 go check out the post! It's the Mac and cheese from Ella's I posted a few pictures back. Meanwhile, here's some raw buffalo cauli from @ciderpresscafe 😋
(Homemade) Seitan & Broccoli with Pantry BBQ Sauce from the #isadoesit cookbook. Pretty bomb and dope 🤘
Delicious new recipe!! My newest recipe for sweet and sour eggplant is so delicious and super easy to make! Just marinate a sliced Chinese eggplant in 2 table spoons soy sauce, two table spoons balsamic vinegar and 1 table spoon maple syrup for 10 minutes and then pour entire contents of bag into a sauce pan and flip when bubbles appear. This recipe is healthy and deliciously vegan and it only takes 15 minutes to make! Enjoy and eat up! #chinesefood#veganrecipe#easyrecipes#healthyrecipes#delicousrecipes
Purple Potato Chili!
1 Red Onion, chopped
2 Carrots, chopped
4-5 Purple Potatoes, chopped and cooked
5-10 Mini Bell Peppers, chopped
2 Celery Stalks, chopped
½ tsp Salt
4 Cloves Garlic, pressed
2 tbsp Chili Powder
2 tsp Cumin
1 ½ tsp Smoked Paprika
1 (28 oz) can Diced Tomatoes
2, 15 oz cans Black Beans, rinsed
1 cup Cooked Lentils
1 (15 oz) can Corn, drained
2 c Vegetable Broth
Put everything in a pot, on med-high heat, stirring occasionally
Made with ingredients from @specialtyproduce
Cutting Board by @michaelswoodcraft
Being vegan is not just about sustaining and improving your own health - mentally, physically, emotionally, spiritually, etc., but sustaining our world and saving animals’ lives. It’s about all of us in this world. When I first went vegan, back in October 2015, I knew my why. I would never go back to supporting such cruel and unethical behaviors that these innocent animals would have to go through. It was unfair - it broke my heart. Knowing that, daily, I’m making such a huge impact in the world, just from my food choices, has opened my eyes and heart. I’m more compassionate and I know that I inspire others to follow suit. Let’s change this one world - together - by first changing how we view and see ourselves and life itself. Interested in going vegan, but don’t know where to start? Join my Beginner’s Vegan Transition Group Program - click the link in my bio! Meal plans, accountability, support, step-by-step tips to transitioning, and so much more! Let’s connect and inspire one another to stay the course towards this beautiful vegan journey!🌿🌎♥️
This creamy alfredo pasta had my taste buds singing😋Who says being vegan has to just be filled with eating salads and drinking water? Nah, I’m more of a gluten-free pasta gal, especially when it’s creamy goodness like this😩All I did was blend cashews with unsweetened almond milk and added spices (Himalayan salt, pepper, Italian herbs, garlic powder, onion powder) and broccoli. Yum! Pure plant goodness🍜🌿
29g of protein🌱
1.5 cups rice noodles - 5g
1.5 cups peas - 9g
1 cup chickpeas - 15g
About 600 cal.
Added some coconut aminos👌 simple. I have no doubt which food doggies are waiting for🐶🐶🌳
Having digestive issues? I want you to know that “ALL dis-ease begins in the gut.” - Hippocrates.
I have a few QUICK suggestions🌎😌 🌿First, a few quick facts - Did you know your gut is also known as your “second brain”? And that about 90% of serotonin (a chemical neurotransmitter in your body that affects your mood, behavior, digestion, sleep, memory, etc.) is produced in your gut!? Healing my gut/microbiome/digestion has been such a journey this past year. Emotional trauma (stress, anxiety, depression) really does take a toll on your body - especially your digestion. A healthy gut/microbiome = a healthy brain + healthy skin. Let’s monitor our digestion and relieve stress and anxiety so our guts can properly heal!
Ready to heal your gut? 🍎I suggest slowly cutting out the processed foods, fried/oily foods, refined sugars, excess salt, low-quality meats and cheeses, etc. Also, incorporate prebiotics and probiotics! This means more fermented foods + drinks, fresh vegetables and fruits to heal ourselves from WITHIN. Fermented foods like kimchi, sauerkraut, and kefir. My absolute favorite at the moment is not only taking a probiotic supplement daily, but also drinking kombucha a few days a week! Kevita has been my favorite for a while now🤪
Remember, healing your gut is a journey, but it’s so worth it in the end - not only for your gut, but your skin and brain health too! I LOVE learning about gut health!👩🏽💻
Taste the Rainbow 😊🌈🌱
This week’s grocery haul:
Bell Pepper 🌶
Manila Mango 💛
Persian Cucumber 🥒
+ Banana Chips, Dried Cranberries, and Walnuts. All this plus a large tub of hummus and ✌🏻 packs of freshly baked pita for $27. 😊 Thanks to my local grocer who carries great seasonal produce. 🌈 I can’t wait to dive into those persimmons and pomegranates! ♥️👅 What would be your first pick?! #HEALYOURSELFHEALTHEEARTH 🌎
#RepostSave @amysoranno with @repostsaveapp ・・・ Buffalo Tofu Salad with Homemade Cashew-Based Dill Dressing 🥗👌🏼
Blend until smooth
1/2 cup cashews
1/2 cup almond milk (unsweetened)
1 Tbsp dijon mustard
1/2 Tbsp lemon juice
1 clove of garlic
1.5 Tbsp dried dill
1/2 Tbsp onion powder
2 Tbsp nutritional yeast
Salt & Pepper as desired
Bake at 420 until desired crispy-ness (I bake it for 20ish minutes)
- Cut a block of extra firm tofu into cubes
- Toss in a generous amount of Franks hot sauce.
- Place the tofu on a baking sheet lined with parchment paper and bake!
- Once your tofu is finished cooking, re-toss the cubes in Franks hot sauce and add it to your salad.
I typically add red pepper and cucumber to this salad (and romaine lettuce of course), but add any veggies you like!
*optional* top with a sprinkle of hemp seeds!