Good morning 🌞💜
Customise your oatmeal:
1-oats (base) *sometimes I add coconut shreds to the base/ or chia seeds/or cooked quinoa*
2- hot water/or/plant-based milk.
3- sweetener *maple syrup/agave/date molasses/ a banana*
4-toppings *any fruits/raisins/cinnamon/coconut shreds*
(Everything here is optional + you can make it as dry or liquidy as you want)
صباح الخير 🌞💜
(*ترا كل شئ بالبوست مو اجباري، كل واحد وشنو يحب يغير)
*مرات استخدم معاه جوز هند مبشور/حبوب شيا/كينوا مطبوخة*
٢-ماء حار/أو/حليب نباتي حار
٣-محلّي *شراب القيقب/شراب الاغافي/دبس تمر/موز*
٤-إضافات *اي فاكهه/زبيب/دارسين/جوز هند مبشور*
(كل الخطوات إختيارية + تقدرون تسوونه جاف/ثقيل أو خفيف)
Got to love a WFH breakfast - can finally have the first protein mug cake of the week! I love them with @myproteinuk sugar free butterscotch syrup! 😍I’m having my low carb meal for breakfast to start my day right! 💪🏻
🌲🌲Bamboo! It's the No. 1 most renewable resource of the world🌲🌲 It's the fastest growing plant in the world and can grow 1-to-4 inches in a day and regrows quickly after being cut down, making it the No. 1 renewable resource. Since the plant's health is improved by cutting, bamboo can be re-harvested every three years without any harmful effects on the environment what a dream product.
1 257 seconds ago
Did you know every pot of COYO® Coconut Yoghurt contains 6 carefully sourced, #plantbased probiotics! It's not about creating just another yoghurt here at COYO®. We want to make sure every spoonful of our products has a functional benefit for you and your family. Gut health has been a large part of COYO®'s journey, follow the link in our bio to discover more about Co-Founder, Sandra Gosling's journey with #guthealth and its beautiful integration into every product crafted here at COYO® 🥥
Today was the day for my weekly #MKR inspired dish and it turned out soooo good - actually I couldn’t stop eating it 🙈 - Sweet Potato Gnocchi with garlic mushrooms and broccolini 👌🏼 Did you know you don’t need eggs to make gnocchi? Yep it’s true, just leave them out 😮 I have mentioned it before but somehow the world has been fooled into believing we need eggs to hold our lives together 😒 spoiler alert - you don’t 🤷🏻♀️. So give this recipe a try and see how you go. I also added pesto at the end, you can find that recipe on my website (link in my bio). Recipe
700g roasted sweet potato (mashed)
2 tsp salt
1/2 cup nutritional yeast
2 cups plain flour (added a 1/2 cup at a time)
Mix and knead until a dough forms and then roll out into “snakes” 😂. Cut into squares (about 1.5cm pieces). Add to boiling water and wait for them to float - super quick. I took mine out and gave them a quick 4 minutes in the air fryer to crisp up the outside 👌🏼
1 02 minutes ago
🙌🏼 This year, we are helping you on the path to eating a more plant based diet and have teamed up with best-selling chef and author Kimberly Parsons to share some of her fantastic vegan recipes from her latest book - The Yoga Kitchen Plan.
This week we are sharing her delicious Stuffed Whole Squash with Miso Cabbage 🍜
Head to link in bio to see and enjoy the full recipe 😍
1 13 minutes ago
No Cheap Foaming Agents or Anti-Bac Chemicals, just plant powered cleaning that encourages your immune system's natural defences and takes care of your skin.
Tea Tree x Mint x Coffee 🌱
Grapefruit x Orange x Coconut 🥥
1 43 minutes ago
spicy roasted sweet potato, crispy tofu and brown rice with salad and a peanut butter dressing 🥗
2 63 minutes ago
CINNAMON PINEAPPLE & PEAR PORRIDGE (recipe below 👇)
Cinnamon coated syrupy pineapple & juicy pear in & on a warm satisfying porridge. A sweet, dreamy bowl of heaven-
•3/4 cup almond milk •1/4 cup quick oats
•1/2 tsp coconut oil
•1/2 tsp cinnamon •1 tsp coconut sugar
•1 pineapple ring & 1 pear
•1/2 cup @alpro yogurt
Heat oven to 200° Slice pineapple & pear. Place on a greased tin and dust with cinnemon & sugar. Bake till golden.In a pan heat porridge ingredients & simmer. Add half the pear. Cook till preferred thickness.. Top the oats with #alpro yogurt, pineapple & pear.
Morning lovelies. I'm so so tired today 😣 since yesterday I've not been feeling 💯 I've kinda been running on adrenaline. I can keep my positivity, but there's on a certain amount of adrenaline I can produce. I think it's time to take things up a notch. Maybe my body is trying to tell me something? My energy has be really slack lately & I've been so caught up in everything it's really taking it toll. I fear resting,& increasing my meal plan. But since therapy is in the midst I really ought to push myself more! It's just petrifying. Does anyone have any advice? (Bearings in mind I don't have a dietitian or therapy, YET)
Speaking of therapy I'm so excited to begin it, only a week's to wait. She sounded perfect on the phone! I mean she knew her stuff 😜 I really believe in this! I just keep saying to myself FINALLY.... FINALLY 🙌 FINALLLLYY
Hope Have a great day! Let's listen to our bodies & be kind to ourselves 💚💚💚 #believe#vegan#veganrecipes#plantpower#plantbased#recipes#vegetarian#support#health#edrecovery#mentalhealthawareness#edrecovery#recoverywarrior#recovery#positive#eatittobeatit#strongnotskinny#veganideas#anarecovery#minniemaud#ana#vegano#veganfoodshare#mentalhealthrecovery
Weer één van m’n favorietjes! Thaise curry 🤩 maar dit keer nog lekkerder, want op half 6 liggen stukjes mango gemarineerd in ketjap 🤤 Welk Aziatisch gerecht staat er bij jou op nr. 1?
- Blik kokosmelk - Thai green curry paste
- Ketjap manis
- Snij de mango in blokjes en laat in 6 á 8 eetlepels ketjap manis marineren
- Kook de rijst volgens de verpakking
- Bak in wat olie de bimi’s, champignons en puntpaprika
- Gooi naar smaak de kokosmelk en wat eetlepel(s) curry paste bij de groenten en laat even kort pruttelen
- Serve! Met wat sesamzaadjes en de stukjes mango on the side
Charles Darwin found that it was not the species who were physically the strongest who survived, but the ones who were most adaptable to changing conditions. To be bendy and flexible in our mind, to change our perceptive, to be adaptable and see something in a new way - rather than be dogmatic and rigid, is the 🔑 to our own liberation. It gives an 🦍 the ability to be bilingual, experiencing both sides of a coin. With that comes an opportunity to make conscious choices.
You are not in competition with anybody except yourself; our ego, our lack of adaptability, our beliefs we cling tightly to, our narrative, our inability to let go, our procrastination, the knowledge we neglect, the move we don’t make, the story we have been told. That is our competition. To be able to let go, and reevaluate that - takes tremendous strength, but better yet - adaptability. Out do your past, not other people.
Thanks for the inspiration @osher_gunsberg - In my element with 10X10 dumbell bench! Here’s to 💯 reps!!! 🙌🏽🦍💪🌱
When a smoothie blend makes the perfect colour 💜
2 frozen bananas
Handful of frozen pineapple
Frozen Pitaya pulp
1 tsp @wearesuperu blue spirulina + water or plant mylk
Blended in high speed blender.
Happy Friday lovelies ! 💫
🥔 J E R S E Y M I D S 🥔
First sightings of everyone’s favourite on the market this morning. The price will be high as it is a very early crop. The Jersey season normally runs from Easter through until June. The texture is firm and waxy and the flavour is nutty/earthy.
2 96 minutes ago
It’s friday morning, have some avo, have it good!
So zack schon wieder Wochenende! Sehr gut! Meine Motivation ist nämlich auch wieder ganz oben. Nach der Umtopf-Aktion gibts wieder 100 - 200 Dinge, die man umstellen könnte, kann, will, also ich. Erstmal n Avocado Brot und dann geht’s los. Gibts was, was ihr den ganzen Tag essen könntet? Ich auf jeden Fall Avocado. Morgens aufm Laugenbrötchen, mittags im Salat abends in ner Sushirolle. Was auch immer heute mal wieder fürn offizieller Tag ist, bei mir ist jetzt Tag der Avocado! 🥑 (diese Hyped-Heit könnte auch davon kommen, dass ich neuerdings versuche Kaffee zu trinken und der nicht nur meine Verdauung so richtig zum rödeln bringt, sondern gefühlt auch meinen Puls. Aber heeeyyy das sagen die ganzen cold brew Schlürfer doch auch immer sip sip caffeine kickin in...)
GM💜Утро хоть и холодное, зато солнечное🌞Сегодня посетила гениальная идея, решила посоветоваться с вами🙈
Для меня завтрак-особый ритуал, обязательно должно быть вкусно, красиво и неспешно. Всегда продумываю его с вечера. И поняла, что накопилось у меня довольно много идей для завтраков. Внимание, вопрос: может выпустить книгу завтраков с легкими рецептами и красочными аппетитными фото? Вы бы читали такую книгу? Или это кажется слишком просто на фоне той горы интернет ресурсов с рецептами?🤔Очень нужен ваш совет 🥰
Definitely one of my favourite products and my girlfriends too.
It’s a long story mascara - creates incredible length whilst nourishing and encouraging lash growth 🙌🏻 Vegan ✅
Gluten free ✅
Nasty toxins free ✅
Plant based ✅
1 tube Lasts me 9 months ✅
Give me allllll the citrus oils. These two beauties arrived at my doorstep yesterday and I’m in love! Lemon is one of my very favorite oils because it smells like it’s freshly picked straight off the tree. Tangerine is incredible, too! These two will be in my diffuser for that fresh, just-cleaned-the-kitchen scent! Tell me, what is your favorite citrus oil?
MEAN GREEN SMOOTHIE. This smoothie is super creamy and fresh and requires just 6 basic ingredients. And even my mom, who isn’t much of a health food fan, loved it. So give it a try and let me know what you think. Also, IMPORTANT: please take the time to comment and let me know what you would like to see more of (be it daily life, taste tests, budget friendly meals, mental health, whatever) and of there is something you are currently struggling with. I’d love to help where I can and I want this space to serve YOU ❤️ recipe for the smoothie below 👇🏼 Serves 1 very large glass (550ml)
3 frozen spinach cubes (around 1 1/4 C)
1 ripe banana
Juice of 1/2 lemon
Handful of fresh parsley
1/2 C plant milk (I used soy milk)
2 tsp maple syrup, optional
1. Add all ingredients to a high-speed blender and blend until you get a smooth, creamy mixture.
2. Taste and adjust ingredients to your liking.
19 18121 hours ago
BEETROOT MISO HUMMUS anyone? This morning I whipped up this gloriously colored dip that is perfect for crackers, grissini, spreading on bread or adding to buddha bowls. It’s obviously vegan and also gluten-free, and high in protein, fiber, vitamins and minerals. So if you only make one recipe today, I hope it’s this one. It may require some time due to the roasting of the beetroots, but it’s super simple, so absolutely anyone can make this. Enjoy!
2 medium sized fresh betroots
2 tsp oil (I used olive oil)
1 tsp salt
1 400g can chickpeas, drained and rinsed*
2 cloves of garlic
1 large handful fresh parsley
2 Tbsp tahini
2 Tbsp water
2 tsp ground cumin
Juice of 1/2 lemon
1 Tbsp miso paste
1. Preheat your oven too 200 degrees C / 392 degrees F and line a baking tray with parchment paper.
2. Cut the beetroots into sixths, place on the lined baking tray and toss with the 2 tsp oil and 1/2 tsp salt.
3. Roast for 1 hour.
4. Remove from the oven and let cool slightly.
5. To a food processor add all remaining ingredients as well as the beetroot and process until you get a smooth mixture.
6. Serve the hummus with grissini, vegetables and crackers; use for buddha bowls; or spread on bread.
7. Store in an airtight container in the fridge. *consider reserving the liquid (aquafaba) for recipes such as my crunchy coconut milk waffles (link in bio)
37 2572 days ago
CHOCOLATE CHUNK BUTTER BEAN CAKE. Yes, you read that right. This cake is not only dangerously delicious (keep it away from your pets because Milly wanted to devour all of it 😉) but also packed with butter beans, which give its nutritional profile a great boost. It’s mildly sweet, vegan, oil-free, low fat, high in protein and fiber, super easy to make, and requires only a few basic ingredients. Are you ready and as excited as I am? Enjoy! And don’t forget to tag me if you try out any of my recipes, I’d love to see your creations ❤️🙏🏼 Serves 9
1 400g can butter beans, drained and rinsed
3/4 C sugar (I used unrefined demerara sugar)
1/4 C almond butter
1/2 C + 2 Tbsp plant milk (I used soy milk)
1 Tbsp ground flaxseeds + 2 1/2 Tbsp water
1 C whole grain spelt flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 bar of dark chocolate (75g), roughly chopped
1. Begin by stirring together the flaxseeds and water to make a flax egg. Set aside to gel.
2. Preheat your oven to 180 degrees C / 356 degrees F and lightly oil a 20 x 20 cm baking pan.
3. In a large mixing bowl stir together flour, baking powder, baking soda and salt.
4. To your food processor add butter beans, sugar, almond butter and plant milk. Process until you get a smooth mixture.
5. To the dry ingredients add the flax egg and the butter bean mixture and stir thoroughly.
6. Fold in the chocolate chunks.
7. Pour the batter into the baking pan and bake for 40-45 minutes.
8. Enjoy warm or leave in the pan until fully cooled.
Happy Monday everyone! Wishing you a great start to the week with these epic CRUNCHY waffles.
As you might know I recently bought myself a waffle iron (late bloomer, I know), which means there’s gonna be lots of waffle recipes in the future. Are you a waffle fan, too? And if so, what’s your favorite type of waffle? Let me know!
The recipe for these babes is coming to a blog near you very soon, so keep your eyes on my stories, so you’ll know when it’s gone live 🤗
36 3234 days ago
Dragonfruit is full of vitamins, nutrients and antioxidants which is great for your overall health and wellness. This dragonfruit lemonade is super healthy and very refreshing.
25g Frozen Raspberries
Blend dragonfruit and raspberries to make a purée.
Put mixture in to tumbler with ice.
Too with soda water.
4 905 days ago
Happy Sunday everyone! How has your weekend been so far and have you got any plans for today? I personally don’t other than that I want to do some more recipe testing, go for a walk and watch a movie. Let’s chat in the comments 😊
Also, what you see here is my first attempt at a One-Pot Curried Vegetable Rice. And while it’s already quite good, I want to still tweak it a little before I can confidently share the recipe with you. Lots of recipes coming your way (hopefully) soon, so as always stay tuned ❤️
47 3875 days ago
SUNDAY BRUNCH 🍴
The perfect breakfast for glowing skin. 🐠 Fatty types of fish like salmon are rich in omega-3 fatty acids which reduce inflammation and keep skin moisturised. They are also a good source of high-quality protein, vitamin E and zinc. 🥑 Avocados contain potassium, lecithin, and many other nutrients that nourish and rejuvenate the skin. 🌱 Watercress is plant that is full of antioxidants, calcium, minerals and iron.
@clarence_court scrambled eggs, @marksandspencerfoodpr smoked salmon, avocado, tomatoes, watercress and horseradish cream.
10 1185 days ago
Happy weekend friends! I’m coming at you with yet another recipe, this time for this super simple yet delicious CHOCOLATE CHIA PUDDING. It comes together in just 3 minutes, requires only a handful of ingredients and is the perfect breakfast to start off your weekend with. It’s not too sweet, but not bland either, nice and chocolaty and dangerously creamy. I hope you give it a try!
Also, how has your week been? Mine’s been quite busy actually, I’m working hard on getting more recipes your way and trying to improve my photography and food styling. Let’s chat ❤️ Serves 1
2 1/2 Tbsp chia seeds
1 Tbsp cacao powder (I used raw cacao powder)
3/4 C plant milk (I used soy for some extra protein and creaminess)
1/4 C unsweetened yoghurt (I used soy yoghurt)
1 1/2 Tbsp maple syrup
1. To a medium bowl add chia seeds, cacao powder and 1/2 C plant milk.
2. Stir until thoroughly combined, then add the remaining 1/4 C plant milk, yoghurt and maple syrup, and stir again.
3. Cover the bowl and refrigerate overnight.
4. In the morning, remove chia pudding from the fridge and serve with toppings of choice.
51 2976 days ago
CREAMY BEAN GOULASH. This meal is not only vegan, but also high protein, gluten-free and super easy and affordable to make. All you need is some basic ingredients and a love for delicious for food.
When I was younger my dad would regularly make bean goulash for us, mostly when my mom wasn’t home because she’s intolerant to beans, and I used to absolutely love it. His version uses sausages and salami as well as sour cream though, so obviously once I went vegan it was a no-go for me. But when I recently started craving this meal again I set out to veganize it and I’m honestly so happy with the result and super eager to share the recipe with you! I hope you like it as much as I do 😊
1 tsp olive oil
1 large onion, finely chopped
3 1/2 C vegetable broth
2.5 Tbsp sweet paprika powder
1/4 C + 1 Tbsp tomato paste
1/2 tsp salt
A few cracks of pepper
1 bay leaf
2 Tbsp dried marjoram
1 400g can EACH kidney, borlotti and butter beans, drained and rinsed
1 150g can of corn, drained and rinsed
3 medium potatoes, diced into 1/2” pieces
1/2 C soy yoghurt
1. Heat a large pot over medium heat. Once hot add olive oil and onion, turn off heat and stir for around 30 seconds.
2. Cover the pot and remove it from the stove top. Let steam for 5 minutes.
3. Once the 5 minutes have passed, uncover the pot, return it to the stove top and turn heat to medium-low.
4. To the pot add 1 C of the vegetable broth, the sweet paprika and tomato paste. Stir well.
5. Then add all the remaining ingredients through potatoes and give it all a good stir.
6. Increase heat to medium-high and bring to a boil, then reduce heat to medium-low, cover and cook for 45 minutes.
7. Finally, stir in the soy yoghurt.
8. Serve with some greens and fresh bread.
29 3117 days ago
While waiting for my waffle iron to arrive, I tried my hand at some baked waffles yesterday. And even though I wish I could share the recipe for these bad boys with you, I can’t confidently do so just yet, so once again I will ask you to be patient. One more test should probably do it though, so stay tuned and have a lovely Valentine’s Thursday. ❤️
32 2871 week ago
Second try because I was NOT satisfied with my editing 🙃
New day, not so new breakfast. I’m currently sitting here with this bowl of oatmeal and let me tell you: it’s delicious and definitely hits the spot. What we’ve got here is some chia seed protein oatmeal with strawberries, grapes, clementine, peanut butter and hemp seeds. And friends, if you haven’t tried adding chia seeds to your oatmeal, DO IT and let me know what you think. Much love, Pia ❤️
Forever a huge fan of dal, so made a really easy and quick pot of it tonight to enjoy. Typically I would have this with rice, but was craving a sweet potato fiercely. Glad I went with that decision. 🙌🏽
Instant Pot Dal
2 cups Chana dal (can also use red lentils, yellow split peas,etc)
1 can fire roasted tomatoes
1 medium white onion
1 tbsp minced garlic
1 tsp fennel seeds
2 tsp cumin
1/2 tsp turmeric
1 tbsp Garam Masala
2 bay leaves
4 cups vegetable broth
Salt to taste🥣
If using an instant pot, add in all ingredients, close lid and set to seal. Use manual setting to set pressure for 16 minutes and then naturally release the pressure before serving. 👌🏽
7 25337 minutes ago
There's something special about eating consciously 😊 Eating plant based from a Coconut Bowl, is what nature intended.
100% natural. 100% sustainable. 100% delicious.
Good for you and good for the planet 📷 @lonijane
Thanks @coconutbowls for sharing!!!
NEW recipe!📝Happy (almost) Friday! As promised, sharing what went into this warming, Thai-style CREAMY GREEN CURRY 🥦🥬🍚 grab the delicious deets below 👇🏼👇🏼
3-4 tablespoons of green curry paste 🥄 highly recommend Maesri or Thai Kitchen!
1/4 cup fresh lime juice (not lemon)
2.5 cans (14 oz each) of coconut milk
1/2 tablespoon good quality fish sauce
1/2 tablespoon coconut sugar
A handful of fresh cilantro or basil 🌿
1.5 cups broccoli florets
1.5 cups cauliflower florets
2 cups of sliced baby bok choy 🥬
2 small Serrano chiles (seeds removed)
In a soup pot at medium/high heat add 👉🏻 all the veggies, curry paste and coconut milk and mix well. Simmer for 5-10 mins or until tender. Throw in: lime juice, fish sauce, coconut sugar, chiles and fresh cilantro or basil! 🍃👌🏼⭐️
Add your favorite protein 👉🏻 grilled tofu or chicken work best! (optional)
That’s it! Serve over rice and enjoy!
Hope you're having a great evening, friends!👋🏻✨xx
56 14134 hours ago
Buckwheat Almond Crust Tart With Sweet Potato Chocolate Ganache by @delicious_and_healthy_by_maya 💙
1 cup rolled or steal cut oats
1 cup raw buckwheat groats
1/2 cup almonds chopped (I used flaked and slivered ones)
2 tbsp coconut butter
3 tbsp agave or maple syrup
1 tsp maca powder (optional)
1/2 tsp pure vanilla powder
1 pinch salt
2 cups cubed and steamed sweet potato
1/4 cup melted cocoa paste (or cocoa butter)
1 cup almond milk
1/2 cup agave syrup
1 tbsp coconut sugar
1/2 cup cocoa powder
tiny pinch of salt
1 tsp lemon juice
1/2 tsp burbon vanilla powder
1 tbsp cashew butter
1. Mix oats, buckwheat, almonds and salt and process in a food processor until buckwheat and almonds are coarsely ground
2. Add the rest of crust ingredients and process a bit more until the mixture is evenly moist. It will be a bit crumbly. Add more sweetener if needed
3. Press the mixture in a silicone mould (I used the bread tin) making the bottom thicker then the sides. The mixture will be pretty crumbly, mostly thanks to buckwheat groats and I was afraid it would all miserably fall apart, but the shells came out nice and firm and the buckwheat groats were beautifully crunchy after baking
4. Bake for 18 min on 175 Celsius/350F.
5. Leave it to completely cool and firm up
6. Prepare the ganache.
7. To prepare sweet potato, cut it in cubes and steam for 10-15 minutes, until soft. To melt cocoa paste, place it in the bowl and steam placing it on the pot with boiling water. The melting process shouldn’t last longer then 5 minutes
8. Now, place all the ingredients in the high speed blender and blend until completely smooth. Transfer into the crust and refrigerate for at least an hour.
9. If you’re after a super quick dessert, you can simply serve this ganache in cups, cooled overnight. It will get a mousse-like consistency. Incredibly delicious, and nobody will believe you that it’s sweet potato. #bestofvegan