Acia bowl packed with antioxidants 😍 fun facts; Acia seeds may reduce cholesterol levels and increase brain Function. PLUS studies show them to have anticancer effects! Tag a friend who loves Acia bowls!
You can make a healthy lifestyle work for Y O U 💛
It doesn’t have to be shocking, extreme or a total makeover of your old ways.
Take it from these inspiring women 🥰 Swipe 👉🏼 for some of my fave saved meal ideas!
You don’t need to only eat fruit, avoid all fats or only eat cooked foods at dinner to make a massive step forward in your health.
I have to check in with myself often to remember that the basic rules of reducing inflammation are to say BYE to:
CANOLA OIL 🌾
The rest of the tweaks we make are the cherries on top! ✶ ✱ ⋆ Let the healing begin 🥰
📸 : @mindfulmorsel ♡ @barenutritionhealth ♡ @myskintruth ♡ @foodsinmykitchen ♡ @ashleysmaldino ♡ @nutritionsara ♡ @inthekitchenwithbae
Only 9 ingredients and 30 minutes are needed to make this delicious, crowd-pleasing Spinach Artichoke Dip. It’s so CREAMY and CHEESY without any sour cream, cheese or even store bought vegan cheese!⠀
Recipe link in profile --->@nora_cooks_vegan_
2 1515 minutes ago
📍 St Kilda, Melbourne, (aus)
Raw veggie lasagna yuummmm
I can’t get enough of cauliflower. I keep pairing my steaks with different sauces to change it up. This time I paired my smoky seasoned cauliflower with a homemade asparagus pesto and garnished it with white sesame seeds. It was absolutely delicious with this pairing. 👌🤪🌱🥦
After a few days of being sick, then eating out all day yesterday, it feels good to finally cook something. Veggies and pasta will always be my fave 🍝 🍅 . @rising_moon_pasta Garlic & Roasted Veggie Ravioli is something I typically keep in my freezer since they only take 6 mins to cook and I just add some veggies on the side for a quick yummy dinner ☺️🌱. Also- at this point I think the Christmas tree is gonna stay till July 🤷🏻♀️. #vegandinner#veganmeal
My first blog of the year went up today (yay!) and it isn’t food related! 🌿 I decided to post my favourite, tried & tested vegan and cruelty-free beauty products 🙌🏻 I talk about why I use each product, the pros/cons and where I get them/how much they cost!
I also did a huge makeover on my website and I’m so proud of it - I’d love if you could check it out! You can find it at www.thatcanadianvegan.com or by clicking the link in my bio ✨
Lost power earlier, so had to post pone dinner. Since I didn’t have a lot of time once the power did go back on, I ended up defaulting to a classic I haven’t had in a while...Tacos. 🌮🌮🌮 I stuck to a very easy black bean and mushroom taco and added lots of cilantro and avocado to the mix plus some jalapeño pepper slices. All I did was sauté some mushrooms and onion slices together until the onions were translucent. I then added a can of rinsed and drained black beans and sliced up baby bell peppers then added 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp thyme, 1/2 tsp adobo seasoning and a few sprigs of roughly chopped cilantro. 🥑 Cooked this until it was fragrant and then stuffed them into taco shells with some greens, avocado and a squeeze of lime juice. Honestly, the meal I didn’t think I needed until the power came on. Very glad it did come on especially since I couldn’t stop staring begrudgingly at the neighbors in the complex across from us unaffected by the power outage enjoying their power as I stubbed my toe in the dark. 🙃 Happy early Taco Tuesday everyone! 🌮
Tuesday’s special gourmet dinner: Vegetable fried rice 🍛😋
I love cooking for my family and I get motivated by the love I have for them ❤️
This dish combines the nutty flavor of basmati rice with the fresh taste of bell peppers, baby peas, and other vegetables. 🍲
For cooking the rice:
🔹1 cup basmati rice
🔹1 tsp oil
🔹½ tsp salt
🔹1 cup water
🔸2 tbsp oil
🔸2 clove garlic finely chopped
🔸½ onion finely chopped
🔸4 tbsp scallions chopped
🔸¼ carrot finely chopped
🔸2 tbsp cabbage finely chopped
🔸2 tbsp peas
🔸5 beans chopped
🔸¼ bell peppers finely chopped
🔸¾ tsp salt
🔸1/2 tsp turmeric
🔸2 tbsp soy sauce
🔸1 tbsp vinegar
🔸1 tsp pepper crushed
🔸¼ tsp salt
1. In a large pan heat 2 tbsp oil and stir-fry cloves and garlic.
2. Saute the onion and scallions until they are golden brown.
3. Add the rest of the vegetables - carrots, cabbage, peas, beans and bell peppers.
4. Add salt and turmeric and stir fry on high without overcooking vegetables.
5. Now add soy sauce and vinegar. Mix all the ingredients.
6. Now add cooked basmati rice, pepper and salt.
7. Mix well ,making sure rice grains don’t get crushed.
8. Enjoy the fried rice!🍲😋
I was able to finally find some of the elusive vegan versions of the @quornusa chicken pieces at @wegmans . Quorn came out with these new vegan formulations probably over a year ago (maybe even longer) but they have been next to impossible to locate. Anyway now that I got a source I’m able to create some stuff I used to love to make with quorn back in the day. Here’s some done up with good old fashioned shake and bake with a side of mashed potatoes erupting with gravy and sprinkled with the excess S&B. I’ve always found the texture of the quorn products to be superior I’m glad to be able to enjoy them again. They work really well with this dish. Also make a good chicken salad. Keep an eye out for the vegan versions. They say vegan really big in green on the front of the bag.
24 6772 hours ago
Lunch Idea: Spiced Chickpea Wraps by 📸 @thevegansara 💛via @vegangotgame#vegangotgame
1/4 cup tahini
3 tablespoons warm water
1 1/2 tablespoons lemon juice
1 tablespoon rice vinegar
1 tablespoon olive oil
1 teaspoon soy sauce or tamari
2 cloves garlic, minced
1 tablespoon olive oil
3 cups cooked chickpeas
2 tablespoons lemon juice
1 teaspoon maple syrup
1 teaspoon soy sauce or tamari
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
4 large wraps or flour tortillas
To make the dressing, mix everthing together in a small glass until it is smooth and creamy. Set it in the fridge.
Now get the chickpeas going. Heat up the olive oil in a large skillet or wok over medium-high heat. Add the chickpeas and fry them until they start to turn gold and pop around a bit. This will take 3 to 5 minutes. In a small glass, mix together the lemon juice, maple syrup, and soy sauce. When the chickpeas are looking right, pour the lemon juice mixture over them and stir. Let evaporate for about 30 seconds and then add all the spices. Stir and let them all fry together for another 30 seconds and then turn off the heat.
Serve in a wrap with some spinach leaves and thinly sliced carrot and cucumber sticks. Drizzle some dressing over it and wrap it up. Enjoy!
Breakfast Idea: Roasted bread topped with avocado and mushrooms by 📸 @lea.bowls.your.mind 💚via @vegangotgame#vegangotgame
1 tsp olive oil
10 ounces white mushrooms, sliced
4 cloves garlic, crushed
1 large avocado
4 slices whole wheat or other bread
Salt and freshly ground black pepper
Red chili flakes (optional)
Heat the olive oil in a skillet (frying pan) over a medium high heat.
Add the mushrooms and cook until they start to turn golden brown, about 5 minutes, turning them part way through.
Add the crushed garlic to the mushrooms, stir to combine, and continue to cook for 1 minute.
Remove the mushrooms from the heat.
Meanwhile, toast the bread.
Mash ¼ avocado onto each slice of toast.
Place ¼ of the cooked mushrooms on top of each slice of avocado toast.
Sprinkle with a little salt, some freshly ground black pepper, and a few chili flakes if you like heat. Enjoy!
🍛 Warming Chickpea Curry 📷 by @thehappypear via @vegangotgame#vegangotgame
Recipe: YIELD: 2-3 SERVINGS
1 tablespoon coconut or neutral-flavored oil
1 medium yellow onion, diced
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1 teaspoon curry powder
1/2 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) chickpeas, drained, and rinsed well
1/2 cup full-fat coconut milk
1 cup fresh baby spinach leaves, loosely packed
1 teaspoon lime juice
1/4 cup cilantro leaves, roughly chopped, plus more for garnishing
freshly ground black pepper
Heat the oil in large skillet over medium heat. Add the onion, salt lightly, and sauté for 8 to 10 minutes, stirring occasionally, or until the onion is very soft and translucent. Add the garlic and ginger, and sauté for an additional minute or so. Add the spices and sauté, stirring constantly, for 30 seconds or until aromatic.
Add the crushed tomatoes, chickpeas, coconut milk and bring to a very low simmer. Cook for 10 to 15 minutes. Add the spinach leaves and stir to combine. The heat of the mixture will wilt the spinach fairly quickly.
Stir in the lime juice and chopped cilantro. Season to taste with salt and pepper. Enjoy