sweet treat or snack? How about both! 😍 I’m legit in LOVE with these Cherry Pie Energy Bites for both my pre-workout snack and my after dinner treat!
You’ll also adore that they’re...
- meal prep friendly
and they’re totally portable too!
These little balls of love are *NEW* this week on the blog and are a totally must! (link in bio)
788146 hours ago
A bowl of Creamy Red Curry with Veggie Gyozas by @alexafuelednaturally ✨ Tag someone you'd share this with! 🥟
1 yellow onion, diced
3 garlic cloves, minced
1 inch fresh ginger, minced
1 tbsp coconut oil
1/2 tsp salt
1/4 tsp pepper
1 cup broccolini, chopped
1 container tofu, cubed (I really like use high protein firm tofu)
1 red bell pepper, chopped small
6 cups filtered water + 1 tbsp bouillon paste (or 6 cups vegetable broth)
2 cans coconut milk
1 tbsp soy sauce
4 tbsp red curry paste
1 tbsp 100% pure maple syrup
1 tbsp Sriracha (optional)
1 bunch cilantro, for garnish
Store bought vegetable gyoza or homemade (I have gyoza recipe on the blog, It will be linked in my bio!) Method:
1. In a large pot over medium to high heat melt coconut oil then add diced onion, minced garlic and minced ginger. Sauté all together for 5 minutes. Season with salt and pepper for 5-6 minutes then add chopped bell peppers, tofu, broccolini & sauté for 7 minutes, stirring as it cooks. Add vegetable broth, coconut milk, soy sauce, curry paste, maple syrup and stir. Bring to a simmer and cook for 10 minutes or until vegetable are tender.
2. In a blender carefully spoon 4-5 cups of broth and the red bell pepper to the blender. Blend on high for 1 minute then pour back into pot. Stir and let simmer for an additional 5 minutes.
3. Make gyoza according to the directions on package or if you’re following my recipe for homemade gyoza follow the directions accordingly.
4. Serve hot with rice, a squeeze of lime, garnish with cilantro and top off with cook gyozas.
Ps I realize the tofu in my curry looks crispy…that is because I took the extra time to coat the cubed tofu with corn starch then pan fried it in avocado oil, then seasoned with salt and pepper. They get really crisp this way…BUT I noticed once i added it to the curry it softened and was no longer crispy… So just keep that In mind! :) Good eaten separately otherwise just follow directions above!
Looking for more delicious plant-based recipes? Check out our Vegan Bowls cookbook at coconutbowls.com/cookbook - link in bio.
7,5651275 hours ago
🥑😍 Avocado, Spinach and Black Bean Quesadillas! 📷 by @starinfinitefood 🚨🚨Recipe: 2 almond tortillas heated up on medium high in a pan sprayed with avocado oil, (heat the spinach in the same pan while the tortillas are cooking). Mash some black beans onto one side of the tortilla and add a sprinkle of cumin, then top the beans with vegan Gouda (or any plant cheese or your choice). Once the cheese starts melting add some of the wilted spinach and some mashed avocado and fold over. Cook for another 30 seconds or so.
Mango Chipotle sauce: 1/2 ripe mango blended with 1-2 tablespoons of chipotle sauce (or any hot sauce if your choice). Tag a friend in the comments who’d totally love this recipe! 💛
Join and be part of our Facebook group: TheVegansClub Group 💙
6,3691318 hours ago
✨✨GINGER BREAD SMOOTHIE BOWL!!!! ✨✨ Definitely SAVE this!
Eli was busy in the kitchen using ground ginger as I was putting my frozen bananas in the blender - the ginger smelled so good, so I came up with this blend and it was oh so yum!
3 cups frozen bananas
1 cup nut milk (or coconut milk from can)
2 tbs peanut butter
4 tbs cacao nibs
1/8 tsp ground ginger (or a slight pinch more for a stronger flavour)
1 - 2 tbs pure maple 🍁
Blend until smooth! 👌🏽🌱
692193 hours ago
What we are doing to animals is completely unnatural and unnecessary. The pain and suffering we’re causing is absolutely heart breaking 💔 we can do better. We can help put an end to the killing of billions of animals by simply choosing plant-based alternatives 🌱
1,013112 hours ago
Creamy polenta topped with a white bean ragout. For the polenta: prepare according to directions. At the end of the cooking process, add a few tablespoons nutritional yeast and a few splashes of soy milk. Stir until well incorporated and creamy. For the ragout: sauté 1/4 of an diced onion until translucent. Add a couple minced cloves of garlic and sauté a few minutes more. Add 4 chopped Roma tomatoes and continue sautéing until tomatoes begin to breakdown. Add fennel seeds, rosemary, crushed red pepper, sea salt, and black pepper to taste. Add drained and rinsed white beans as well as fresh kale. Allow beans to warm and kale to wilt. Serve over polenta and enjoy!
582235 hours ago
No other foods on #tacotuesday , right? 🌮✨🙌🏼 We’ve been trying all kinds of recipes with tempeh lately, and this might be our new favorite! Spicy Mexican Tacos 😍… too yummy to have just one! Check out the recipe below ⤵️📝⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients
* 3 tbs of olive oil or oil of choice * 2 cups of grinned tempeh * 1 tsp of garlic powder * 1 1/2 tsp of hot mexican style chili powder * 1/2 tsp of cumin * 1/2 tsp of liquid smoke * Salt/pepper to taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Place all ingredients in a pan on medium-low heat. Cook for 7-10 minutes or until golden.
2. Serve with our Avocado Basil Dip & some warm tortillas!
3. Enjoy :) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1,518579 hours ago
Almond and blueberry banana bread 🍌
Easy, healthy and delicious. This is how I like my breakfast 🙌🏻
Here's the recipe for you!
Ingredients for one 25| 10 inch loaf
300g banana, about 3 medium, mashed
80g | 1/3 cup homemade almond butter
120g | 1/2 cup+ 2 tbsp brown sugar
1 tsp vanilla bean paste
60 ml (1/4 cup) almond milk
270 grams (2 1/4 cups) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
200g | 2 cups blueberries
2 tbsp flour to cover the blueberries
1. Preheat oven to 180C degrees.
2. Grease and flour a 25cm/ 10 inch loaf pan.
3. In a medium bowl, sift together flour, baking powder, baking soda and salt.
4. In a food processor, combine the bananas, almond butter and sugar. Blend until smooth (2-3 minutes).
5. Add in the vanilla, almond milk and the flour mixture and blend again, so you’ve left with a smooth cake batter. Don't overmix.
6. Place the blueberries and flour in a bowl and toss to coat evenly.
7. Fold the berries with a spatula into the batter and spoon the batter into the pan.
8. Top with almond slices.
9. Bake for 60-70minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.
10. Cover with tinfoil if the top darkens too much.
Let cool down for 10 mins in the pan then transfer onto a wire rack. .
They say if you want to know how far you have grown to go home on Christmas and spend it with your family. It’s not Christmas but I did go and visit my family in the UK on the weekend ✈️ Talking to them reminded me of things I had done and said in the past. How I had been as a little girl, teenager and young adult. I had a lot of troubles growing up. Depression and anxiety ruled my life for years and I wasn’t always the most pleasant to be around. One time my anxiety was so bad that when they visited me in Australia I couldn’t even bring myself to see them one day. So it was really nice to see them again and show them how far I have come. Very special 👌
011 hour ago
Taking a walk through the garden of Eden!
Picking up our produce for the weekend at Eden's farm @edensedibles
This is where true flavour come from!
So colourful but will be even more when you have them with your gang 😊
221 hour ago
Vegan chicken club sandwich with tempeh bacon and all the works! From @thegraincafe in Long Beach. This place has a great menu! I think I'll need to go back about 30 more times so I can try everything! This was super delish.
I truly don't miss eating tortured chicken corpses with murdered pig flesh one bit. Oh... yea right... well if that doesn't sound appetizing when I tell the truth like that, that's because it *shouldn't* sound appetizing! The only reason it ever did is because we have been so heavily conditioned away from the truth. And the truth is, by simply making the food choices that we do, we cause animals horrible suffering that is completely unnecessary.
Telling the truth about this is something I will never apologize for ever again. If it makes you uncomfortable, then you need to spend some time conversing with your conscience and getting to know yourself better, not blaming me or anyone else outside of yourself. Because I only have the power to tell you the truth, not make different choices for you or change how your conscience makes you feel about the truth of what you're paying for and eating. Peace... begins with leaving violence and cruelty off your plate.
Benefits of prepping meals in advance! - ⏳ Saves time cooking every day
🥦 Helps to keep on track with good nutrition by having healthy, ready-made meals for easy grab food
🍍 Made up to your personal tastes
🍅 Keeps you in control of calorie content (and macronutrients balance)
😩 Avoids the decision making process when tired
🍎 Important for weight management
🍌 Make up snack boxes as well as meals for those times when you might reach for something sugary! -
Meal prep is one of the most important habits I've developed over the last few years for all the reasons listed above and more. If you'd like any help getting started with meal prep, please feel free to contact me! I'm happy to help any way I can😄
▫️Does your restaurant or cafe cater to Vegan dishes? Birch and Waite’s Vegan Mayonnaise is rich and creamy just like Whole Egg Mayo and will take your plant-based menu to the next level!
If there’s someone who made me respect #veganism even more, it’s @plantbasedwithb 🙌🏻. I am not a #vegan and never will be, but I have been being #creative with it a lot these days. I love to have a vegan #dish#everyday 😌. Please dont judge me, because I do choose to #eat dairy or a bit of #meat once in a while. I have other believes about nutrition than my #bestie , but we still get along 🤝. Moreover, we even teach each other stuff about it! New #recipes or #products . We are real #foodies 🤣😳. Also in real life, I help people who are trying to eat more #plantbased or even vegan. A lot of times we talk about #supplements and the #basics for a vegan. Therefore guys the essential list:
- Vitamine D (everyone needs this one)
- Omega 3 ( you have plantsources for this, no worries)
- Zinc ( debatable topic, depends on your diet)
Chocolate Cherry Oatmeal recipe courtesy of Chef James Nutrition. Search him on fb to find the recipe. He is the executive chef at all of Dr Fuhrmans Nutritarian Retreats which I had the privilege attending last week. He demo'd this for us and everyone loved it.
So good, so sweet (sweetened w dates) plus a large amount of a secret ingredient. Black beans! I separated them into 1 cup servings and froze them. When adding unsweetened vanilla almond milk it's reminiscent of cocoa pebbles. Yum! #nutritarian#drfurhman#etl#eattolive#antioxidants#anticancer#healthpromoting#plantbased#wfpb#vegan
I remember the first time I was introduced to nutrition and health. I was balling my eyes out at a swim meet after both my shoulders swelled immediately during my long distance race. They were in SO MUCH pain. At the end of the race I got out of the water, ignored my coach, got 2 bags of ice, wrapped then to my shoulders and went outside and cried in the middle of Indianapolis. ☘️ But I will remember, this mom walked up to me and told me that it was going to be okay. She was a gymnast and vegetables were an absolute life saver. That she started eating anti-inflammatory vegetables all the time and it helped with the injuries. I remember thinking, vegetables? Who honestly enjoys eating vegetables? ☘️ That woman impacted my life and I believe was the first time I got introduced vegetables and fruits and how they truly benefit our health. I’m not saying vegan is the way, or vegetarian or a meat diet is the way. I’m going to be honest, I don’t know which is best! But I will say that eating more vegetables and fruits instead of meat and dairy has done such an amazing thing for my body! Even today, I’m excited to get headed to the grocery store to get my food and start cooking these delicious plant-based meals.
What’s your favorite way to enjoy leftovers? I always pair ‘em with noods and veg. 🥬 Leftover sesame tofu from Shandong, noodles from H-Mart with fermented chili paste, sautéed bok choy, and scallions. 好吃! #bywazwu
Eu sou apaixonada 🤤 em Muffim de Mirtilo 🍒(o nosso famoso blueberry aqui nos EUA). E posso te garantir que todas as crianças que eu conheço também são. Isso inclui minha pequena 🙈! Mas as versões mais populares, incluindo a que eu conhecia até pouco tempo, têm muitas calorias, açúcar e gordura 🤢.
Essa receita Plant Based, além de não ter glútem, tem um gostinho todo especial por causa da farinha de milho 🌽 🤫 e é super fácil de fazer.
Você não precisa se privar de comer nada do que você gosta pra ter uma vida mais saudável, aposte nas substituições 😉! Bora tentar?
I just LOVE 🤤 Blueberry Muffins 🍒. And I can assure you that all the children I know love them too. That includes my little one 🙈! But the most popular versions, including the one I knew until recently, have a lot of calories, sugar and fat 🤢.
This Plant Based recipe is gluten free, has a very special taste because of cornmeal 🌽 🤫 and is super easy to make.
To have a healthier life, you don't need to forbid yourself of eating certain foods you like, just try to make some substitutions 😉!
Let's try it?