This one’s been in the vault for quite a while, so we figured it’s time to release it ✌️ Its a super easy, 15 minute brekky in the name of Bright Morning Toast with Oregano-Truffle Cream Cheese and Olive Oil Tossed Tomatoes 🍅 Light and crusty French baguette slices with zesty vegan cream cheese and blanched, lightly seasoned tomatoes 🥖 Link to this easy meal in bio! ✨
9116 minutes ago
Tartelette sans gluten* à la rhubarbe et aux pétales dhibiscus @aromandise accompagnée d’une compote banane/kiwi/rhubarbe 🥝 * J’ai utilisé de la farine de maïs violet et pour le fond de tarte, de la crème d’amande @ecomiloficial ajoutée à de la poudre de betterave muscade @aromandise pour une couleur toute rose ! 💕
Hey everyone! I haven’t been that active on here lately but as many of you know I’m currently on vacay with my mom & sister. After ending high school it has come to be that I haven’t been that good at appreciating those small daily moments of joy during these past few years. I’m now focusing on making myself better by enjoying those small conversations, a smile from one i love, sharing a meal with my fam or simply just hanging our with my friends. It’s the small moments that matters, not necessarily the bigger ones! 💛
lunch was this deliCIOUs granola fruit bowl I ate at Indie Cafe here at Koh Tao ~ natural yogurt, raisin granola, watermelon, banana, pineapple and dragonfruit 🌴🦋👣✨ #indiecafekohtao#granolabowl#lunchbowl
Vegan and Gluten-free Vanilla and Chocolate cupcakes with raspberry buttercream made with freeze dried raspberries😋😋 These moist and delicious cupcakes are made with almond meal and are egg, dairy, gluten, soy and refined sugar free💕💕💕 Fair trade Vanilla from @queenfinefoods
Dry ingredients from @thesourcebulkfoodscrowsnest
Freeze dried raspberries from @natierrasuperfoods@iherb
💛💛💛I am always on a hunt for new combinations: lemon chamomile Panna cotta by @nm_meiyee 💛💛💛
1921 hour ago
Loving this #glutenfree and #vegan ancient grain salad with cumin yoghurt dressing.
It is so good to use up already cooked grains, loads of herbs, toasty nuts and seeds abs pops if sweetness from dried fruits/whatever you have on hand.
This one features wild rice, brown rice, quinoa, parsley, dill, mint, coriander, toasted sunflower and pepita seeds, pomegranates and raisins, spring onions, lemon and olive oil, and coconut yoghurt, maple and cumin dressing.
Change it up with whatever you have- lasts for ages in the fridge and is so easy to meal prep!! #mealprep#ancientgrains#plantbased#whatveganseat
😋 Mango maca overnight oats ready for tomorrow’s breakfast. This is the last chance to get your hands on this recipe in the free Warming Breakfasts ebook before it goes away until the fall! Get your copy now on the blog 👉🏼 www.martinazand.com 👆🏼link in profile 👇🏼 or comment below and I’ll send you the direct link to download 🌺
My kids love this coconut chickpea curry, so I’m going to write out a loose recipe for you, which is also good for non-kids: chop an onion finely (I use a food processor because lazy) and sauté until soft. Mince (or process👍) a couple of tbsp each of garlic and ginger and add to pot. After a minute add a couple tbsp curry powder or mixed curry spices and stir stir stir! After about a minute, add diced tomatoes—I put five romas in my food processor and blitzed until nearly smooth—and bring to a simmer for a few minutes. Now add a can of coconut milk, a few tsp salt, and a whole bunch of chickpeas, like 5 to 6 cups / 3 to 4 cans. I’m sorry I don’t have a precise quantity of chickpeas, or anything else, but the good news is doesn’t matter! Liberate yourself from the tyranny of recipes! Ok moving on. Put a lid on the pot and simmer for ten to help the flavours combine, stirring every few minutes. At the end, add the juice of 1 to 2 limes. Done! If you can let it sit for a little while, it’ll only get better. We had it with chewy brown jasmine rice, peppery arugula, and spicy mango pickle and it was pretty alright⚡️
1,759584 hours ago
| Vegan Skillet Lasagna |
Last night, I improvised @vegantraveleats Beefy Skillet Lasagna recipe, thank you!! Used 1 pack each of @beyondmeat Original Brats and Hot Sausages, a whole box of lasagna, estimated 1 cup of @oatly, 4 cups of water, a jar of @foodsofthevine original marinara, 3 garlic cloves, 1/2 cup of nooch, entire bag of @daiyafoods mozzarella, 1 lb organic baby spinach, salt, black pepper and freshly grated @violife_foods parmesan when ready to eat! Best part of this was making it in a big wok outside on my parents' outdoor stove.
My family loved it! I'd say a definite success.
4334 hours ago
La mejor opción para comer garbanzos súper crunchy en 15 minutos... Ideal para usar en ensaladas, agregarle a un mix de arroz o comerlos solitos como botana 🤤🤤🤤
¿Quieren la receta? Denle ❤️ y guárdenla 🖇 porque verán que va a formar parte de su menú semanal.
🧡1.5 tazas (aprox 400 g) de garbanzos previamente remojados y cocidos o pueden usar los que vienen en frasco de vidrio, enjuagados y drenados
🧡 2 cucharadas de @ahuacatlan_mx (opcionalmente el sabor ajo, pero el de cebolla, limón, chipotle y natural funcionan súper también)
🧡 1 cucharada de cúrcuma en polvo
🧡 1 cucharada de jengibre en polvo
🧡 1/2 cucharadita de pimienta negra y otra de sal de mar (ajusten al gusto pero recuerden que la pimienta potencializa exponencialmente el poder de la cúrcuma)
Modo de preparación:
1. Escurre y seca bien los garbanzos. Esto es clave para que queden crunchy. Si es necesario hornéalos a temperatura abajo de 100°C para secarlos más rápido. Deja el horno precalentando a 200°C.
2. Combina el resto de los ingredientes en un bowl grande hasta obtener una mezcla homogénea.
3. Vacía los garbanzos en el bowl y cúbrelos bien con la mezcla.
4. Esparce los garbanzos en una sola capa sobre una charola para hornear y hornea por 15 minutos.
5. Revuelve los garbanzos y hornea por 15 minutos más.
6. Deja enfriar completamente y disfruta 😘
Es de nuestras recetas favoritas y el aceite @ahuacatlan_mx le da ese toque especial. ¿Ya los probaron? ¿Cuál es su favorito? ¿Y cuál es su receta favorita para usarlos? #eatfoodmx#ahuacatlanmx#ahuacatlanlovers
14724 hours ago
One of my favorite local spots for a quick lunch is @amsterdamfalafelshopmiami. It’s located in the heart of South Miami and you have to try their fries 🍟 It’s a perfect complement to your falafel sandwich 👌🏻 Love exploring local restaurants and trying new places to eat. What are your favorite local restaurants to visit?
2734 hours ago
I forgot that I typically need to double the recipe for the tofu/kale bowl I posted the other day to get me through the workweek (I eat approximately a metric ton of food for lunch every day), so I give you weekday lunch #2 (pasta with broccoli in a creamy vegan cauliflower sauce from @thissavoryvegan), featuring leftover cauliflower florets from the buffalo cauliflower steaks I made over the weekend.
Grab the sauce recipe here ---> https://www.thissavoryvegan.com/creamy-vegan-cauliflower-sauce/
2464 hours ago
Made this blueberry quinoa loaf a few weeks ago and totally forgot to share, so I’m sharing it now 💁🏼♀️ I love using cooked quinoa in loaves like this - it gives a great texture with all of the nutritional benefits of quinoa rather than using a white flour 🙌🏻 This blueberry quinoa loaf served as an entire week’s worth of breakfasts and it was seriously so good! ☺️ I definitely plan on making this again 🤗
3/4 cup dry quinoa;
1 cup oat flour;
1/2 cup maple syrup;
1/2 tsp salt;
1/2 tsp baking soda;
1 tsp baking powder;
1 tsp cinnamon;
1 tsp vanilla extract;
1/2 cup walnuts;
1/2 cup almond butter;
1 cup blueberries;
1/4 cup almond milk;
2 flax eggs (2 tbsp flax seed + 5 tbsp water); Cook the quinoa according to package instruction. In a large bowl, mix together dry ingredients (except walnuts), and in another bowl, mix together wet ingredients. Combine the two bowls into one bowl, add the cooked quinoa,and the blueberries, and mix together. Scoop into a loaf baking pan and top with the walnuts, and then bake at 350° for 30 minutes or until a toothpick comes out clean.
Hope you’re all having a great Wednesday! Tomorrow I’m working a half day and then I’m off to catch a flight to Halifax ✈️ Words cannot describe how excited I am to get a week back on the east coast 😭❤️ I am counting down the hours!! 🥰
Why I don’t “diet.” 🤷♀️ I don’t believe in cutting anything out of my diet because I’m choosing my nutrition as a whole lifestyle. The difference? A diet focuses on things that you need to cut OUT of your life, whereas a lifestyle focuses more on things that you can add IN.
Yeah I eat veggies and wholesome nutritious food most of the time but there are times where a cookies and cream milkshake sounds pretty bloody delicious too.
I love to incorporate food that fuels me and makes me feel incredible. I have spent hours educating myself so I am empowered to know what my body needs, how to challenge it in new ways and how to love it. I only do exercise that makes me feel amazing and makes me stronger.
Living a lifestyle that is easy allows me to thrive instead of a restrictive diet that leaves me always feeling like I’m missing out. 🍍
I have tried so many fads and diets over the years (not to lose weight, but to be “healthier”) but they all ended the same - with me hating it and not sticking to it. Binge/restrict cycles were a very real thing for me and so was using exercise as punishment. Now I do it all for fun and to feel good... and it’s so much easier and more enjoyable. 😋
If hate for your body is the only motivator for your nutrition and exercise, you’re never going to live a lifestyle you love and are truly happy with. But if everything you do comes from a place of love, that will serve you a million times better and your lifestyle will be amazing because of it. 😉
Trying to share some of my lunches a little more because there are some of you that believe that I don’t have lunch (I guess if you don’t post it according to IG rules did I even really eat anything). 🙃 Reality is that most days I’m busy around lunch so I’ll often have leftovers, which usually look like a mess. Today tho, I had about 15 minutes to cook and 15 minutes to try and make it look nice. 🤣
This dish uses leftover chickpeas, corn and cherry tomatoes as the base and is freshened up with some spices and lime. Great over greens or if you want some more starch feel free to add what you like. Topped with some tahini because tahini is just so good (obsessed). 🥰
Sazon Chickpeas with Blistered Tomatoes
1/2 cup chickpeas
1/2 cup cherry tomatoes
1 ear of corn, kernels removed or fire roasted corn
1 tsp chili garlic sauce
1/2 tsp sazón (you can also make your own if you can’t find it—see notes below)
Pinch of garlic powder
Zest of one lime
Juice of one lime
Salt and pepper to taste
1/4 cup water (as needed to prevent sticking) 👌🏽
Add cherry tomatoes and allow to heat through for about 2-3 minutes. Add in chickpeas and corn along with seasonings and sauté until fragrant on low to medium heat allowing tomatoes to burst, about 3-4 minutes. If food sticks add a splash of water to deglaze the pan. Before removing from heat, squeeze lime juice over top and add lime zest. Season to taste and serve. ⭐️
You can make a sazón seasoning mix close to the typical one you find in the international section of your grocery store using the following ingredients:
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin 🥣
Combine together, store and use as needed. 👏🏽
737115 hours ago
Going MIA for the next fews weeks while traveling with little to no service but had to make a homemade smoothie before leaving this afternoon!
I didn’t measure everything out but added frozen pineapple, frozen kale, 1/2 frozen banana, cinnamon, homemade ginger blender ball and coconut water
Topped with goji berries and unsweetened shredded coconut 😋
Menu Marathon | Bolinho De Balata Clamart | Turmeric Yellow Potato Patties. Pea-Smoked Coriander Puree. Seared Fennel.
This Sunday at Synesthesia Gallery in Bushwick @cheftarathomas of Veganizer New York City is collaborating with the gallery for an evening of live bossanova for your ears enjoyment, with flavors inspired by the music! Along with a 3 course meal, cocktails will be available between 6pm-7pm before the dinner party!
Join us on Sunday💕 Link in Bio. DM if you’re interested in coming for the cocktail hour🍸