Hoy me espera día ajetreado desde la mañana,pero para mí el desayuno es más que sagrado,tanto comerlo como disfrutar preparándolo así que me he tomado mi tiempo para hacerlo,pero no os creáis que mucho aunque lo veáis con mucho floripondio 😋😆🌼
Sobre todo,está delicioso.
Huevo 5 minutos con pimienta y espinacas.
Tostas integrales con crema de cacahuete,flores de aguacate, cerezas deshidratadas, aceitunas negras y perejil.
feliz día 🍀
1 63 minutes ago
Good morning igers! Today I’m sharing the most easy and complete breakfast even eligible for two 😁 our Buddha’s Awakening, you just add your favourite vegetable drink or yogurt and 3-4 tbsp of our mix and voilá 😊. Thank you @barbarafdeoliveira_nutri for your share, amazing post! 🙏🏼😊
Healthy Vegan Dal Makhani 💖 One of my favourite meal prep items 💚
Most of the ingredients for this healtier version of an Indian classic, can be found in bulk bins at @sourcebulkfoods ❤️ Buying in bulk and bringing your own jars, not only saves money, but is a great way of reducing packaging waste 🌎
I served with Kimchi and Quinoa, also from @thesourcerousehill and some steamed veggies 💚 I freeze the curry and quinoa in portions for future quick meals 🙌
Healthy Vegan Dal Makhani
2 cups dry Black Lentils (soaked overnight and rinsed)
1 cup dry red kidney beans (soaked overnight and rinsed)
2 onions diced
1 Tbsp grated/minced ginger
3 cloves garlic minced
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 Tbsp garam masala
1 tsp chili powder (adjust to taste)
2 bay leaves
2 Tbsp tomato paste
400g diced tomatoes
1 tsp sweetener (coconut sugar, stevia)
2 tsp pink Himalayan salt (to taste)
Fresh coriander to serve
Simmer the beans in 1 litre water or vegetable stock for 30mins
Add the lentils and simmer for 15 mins
In a seperate large pot cook the onion for 5 mins until softened, adding a splash of boiling water as required to prevent sticking
Add the ginger, garlic, spices, sweetener and salt, and cook on low for 1 minute
Add 3 cups boiling water, and stir.
Add the cooked lentils and beans and any of the remaining cooking liquid
Add the bay leaves, tomato paste, and diced tomatoes
Simmer for 20mins uncovered, adding extra water as required
Mash some of the beans slightly if you prefer it thicker.
Can be frozen in portions for later use.
*For a creamier result, add 1/2 cup coconut milk, or drizzle some over each portion prior to serving.
How much easier is healthy lunch prep when your preteen starts caring how they look and are open to suggestions about how food fuels their energy, clean skin and muscle development #eattherainbow#healthychoices#motherofboys
Hummus party for one 😋 Finally got round to experimenting with @medicalmedium Hummus & Veggie Dip recipes. Came out derrriciously satisfyingly creamy!
The recipes are simple and easy to make with a few key, easy to find ingredients. More info on the healing benefits of the key ingredients in MM "Life-Changing Foods" book.
🌻 HUMMUS DIP 🌻
4 cups cooked garbanzo beans
1/2 cup tahini
4 cloves garlic
2 tbsp lemon juice
3 tsp cumin
1 1/2 tsp sea salt
1/2 cup water
Optional: 1/8 tsp paprika
In a food processor/blender, combine the garbanzos, tahini, garlic, lemon juice, cumin & sea salt. Process until roughly combined.
Continue processing while streaming in up to 1/2 cup of water until desired consistency is reached. If desired, served sprinkled with paprika. Enjoy! 👅
Next up is: 🌻 VEGGIE HUMMUS 🌻
There are endless variations of hummus, many of which can be healthy choices. However some can contain poor quality oils like sunflower, vegetable and canola oils, along with additives like citric acid & preservatives... Also, beans (chickpeas) can still cause problems for some people.
As with all foods, the best way to ensure what you’re eating is truly healthy, is to make it yourself.
One of the best things about this recipe is that no cooking is required, so it can be pulled together in just a few short minutes.
2 cups of raw zucchini, peeled and chopped
1 clove of garlic, minced
1 teaspoon of cumin
2 tablespoons of lemon juice
1/2 cup tahini
Optional: red pepper flakes, sprig fresh dill, basil, or cilantro, sea salt
Optional wrap: romaine lettuce leaves, tomato, sprouts & scallions
Optional veggies: chopped cucumber, cauliflower, broccoli, asparagus, sweet potato, bell pepper, etc
1. Blend the zucchini, garlic, cumin, lemon juice & tahini together on high until very creamy. Taste & add optional red pepper flakes, dill basil or cilantro if desired. You can also add sea salt if you like.
2. Serve with raw veggies as a dip. Alternatively, place in romaine lettuce leaves and top with tomato, sprouts & scallions for delicious wraps. 🌱
3. Enjoyyyy & GET YO LIFE 💃🏽
SMOOTHIE RECIPE TIME!
I have this a lot lately and it’s a great way to sneak veggies in with even tasting them! Having smoothies is a great high fiber breakfast options which helps with hormone regulation! ⠀⠀
Blend in a blender or @thenutribullet :
- 1 frozen banana
- 1/2 cup of frozen berries (or more! Why not?)
- frozen cauliflower (a piece about the size of half a large apple)
- protein powder - liquid of choice.. I use @pureharvest almond or coconut milk and water!
CHEERS! 🥂 #eattherainbow
Don't know what to do with this tropical rainy day? 🌦 Come visit us and try our delicious Ahimsa Bowl of the day😋🍃👌🏽
Every day we have different veggies and sauces! 💙 This one comes scramble tofu, lettuce ~ carrot ~ cucumber salad, jack fruit and pumpkin 🥒🥕🥗 and special mustard😉
Yummmo this dinner hit the spot! 👌 Its coming to that time of year when everyone starts getting sick, so Im upping my veggie intake in hope to keep my immunity strong and stay healthy! Lucky I love veggies 😄 I mixed it up a little today and made a Tomato + Corriander vinaigrette to top like a dressing to my veggie bowl. It was actually delicious 😍! Recipe below;
🌼Tomato + Corriander Vinaigrette🌼
🌻1-2tsp @newsuperfoodco apple cider vinegar - been looking forward to trying this for so long and it certainly did not disappoint 🙆
🌻1 clove of garlic
🌻2 tbs of chopped corriander
🌻Juice of half a lemon
🌻1 medium truss tomato
🌻2 small kalamata olives chopped finely
🌻Small shake of chilli powder (fresh chilli would be better but didn't have any on hand)
🌼Everything else in my bowl🌼
🌻Kale + baby spinach
🌻Hemp seeds (been loving these lately - high in protein and essential fatty acids omega 3 + 6)
🌻Grilled eggplant 🌻Beetroot (homegrown from aunties garden 😊)
🌻Roasted bean mix (roasted with curry powder, tumeric, salt, pepper and paprika)
🌻Tumeric tofu (with black pepper - this helps you absorb the anti-inflammatory antioxidant rich compound curcumin)
I just realised... a few months later... that I never posted the recipe for my salted caramel raw donuts 😅🤦🏻♀️ here it is! Happy Tuesday!! .
1.5 c almond meal
1 c coconut flakes
1/2 c medjool dates (approx. 6 large dates)
1 tbsp cashew butter
1 tbsp maple syrup
3 tbsp coconut oil
1/8 tsp pink salt or to taste
1/2 c almond milk
. . ✨ Directions: ✨
- add all ingredients to a food
processor and mix to form a firm dough - take approx. 65g of mixture and form
a ball between hands - use a skewer to poke a hole in the middle and use hands to form a donut shape. Place in a tray lined with baking paper and pop in The fridge for at least 1 hr. mixture should make 8 donuts.
3/4 cup raw cashew halves (soaked in water for 4 hrs to make them soft)
1 tsp vanilla extract
1/4 cup maple syrup
dash of sea salt
1 tsp lemon juice
1 tbsp coconut oil
Add all ingredients to blender and blend until smooth.
Glaze donuts with icing and top with a light sprinkle of salt - I used the pretty gold salt from @theherbandspicemill ✨ .
Homemade baked falafels 🌱 .
For the falafels: 15 oz chickpeas, 4 cloves garlic, 1 shallot, 2 tbsp chopped parsley, 1 tsp cumin, 1 tsp coriander, 2 tbsp all purpose flour, kosher salt, onion, black pepper. Combine ingredients in a food processor, form mixture into falafel balls with breadcrumbs for baking 👩🍳 .
For the sauce: 1/2 c. Tahini, 1/2 tsp garlic powder, cucumber bits, 2 tbsp water, salt
oh hello, DREAMY TOMATO PASTA 🌿🍅👌🏼! gluten free pasta in a rich garlicy tomato sauce with zucchini + olives, topped with goat cheese!
cooked brown rice pasta
1 tin crushed tomatoes
1 zucchini, peeled into strips
2 tsp crushed garlic paste
pink salt + black pepper
1/4 cup kalamata olives, halved
goat cheese to top
sauté zucchini with the tomatoes and garlic. once soft add pasta and olives. season with s&p and sprinkle with goat cheese or nutritional yeast 💥
☀️ Veggie Summer Rolls with a Sunbutter Dipping Sauce: So what’s inside the rolls? Well a bit of everything, rice noodles, baked tofu, crunchy veggies(cucumber, carrot, cabbage, radish, pepper, snow peas) mint & cilantro. The best part of rolls, besides the taste is that you can eat them using your hands! Yayyy for finger foods🙃Packing these rolls up in my lunch today, and the kids will snack on these afterschool😋💚• Happy Monday!•
•Recipe for dipping sauce @minimalistbaker
Can I just say how appreciative I am of bean based pasta?? My favorite though will always be Chickpea pasta. 😍 Chickpeas in particular are a fantastic way to get iron, magnesium, fiber and folate. Love having all these nutrients masked in pasta form. It also happens to make the pasta more filling and nutritious. ❤️
Made a balsamic avocado pasta blend using 1/2 a package of cooked @eatbanza penne pasta, 2 tablespoons balsamic vinegar, 1 tablespoon balsamic glaze, 1/4 tsp salt, 1/2 tsp garlic powder, 1/4 tsp red chili flakes (or more to preference), 4 minced basil leaves, 1 small diced avocado, 1/2 cup corn, 1/4 cup cooked lentils, and 1/2 cup peas. Just toss together to evenly coat. Served it with some extra roasted cauliflower and some greens. Would have gotten another bowl if I wasn’t comfortably full. 🤤
18 11435 hours ago
Prepped and all packed for tomorrow. 👌🏽Overnight oats in the fridge and my bento box lunch. 🍱 Always grateful for Sunday’s for the extra time I get to prep a few basics. 🙏🏽
Top Container: Homemade oil free tortilla chips, avocado, and cherry tomatoes. 🍅
Bottom Container: Arugula, seasoned lentils, quinoa, peas, cucumber, mint, paprika, garlic, and a little salt. 🥒
Food prep for my last week of school!!! Got in like 2 hours of cooking in between studying and it felt so good to clear my mind and eat food ahah! That shrimp is so good!! Always on a seafood kick! Hope you guys have a great night!❤️
Left- spinach, shrimp, strawberries, blackberries
Right- arugula, avocado, sweet potatoes 🤩
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