#plantbasediet Instagram Photos & Videos

plantbasediet - 49.1k posts

Top Posts

  • Pesto Avocado Grilled Cheese 🥑🍅😍
Via @raw_manda
-

Basil pesto, avocado, leafy greens, tomato slices, sourdough and melty shredded vegan cheese.
🌿 Simple Basil Pesto Recipe
↠ 3 cups basil
↠ juice of one lemon
↠ 1/4 cup olive oil
↠ 1/3 cup pine nuts
↠ 2 garlic cloves
↠ himalayan sea salt, to taste
Add all ingredients except olive oil to a food processor. Pulse until evenly chopped. Slowly add olive oil through the top of the processor and pulse until combined.
  • Pesto Avocado Grilled Cheese 🥑🍅😍
    Via @raw_manda
    -

    Basil pesto, avocado, leafy greens, tomato slices, sourdough and melty shredded vegan cheese.
    🌿 Simple Basil Pesto Recipe
    ↠ 3 cups basil
    ↠ juice of one lemon
    ↠ 1/4 cup olive oil
    ↠ 1/3 cup pine nuts
    ↠ 2 garlic cloves
    ↠ himalayan sea salt, to taste
    Add all ingredients except olive oil to a food processor. Pulse until evenly chopped. Slowly add olive oil through the top of the processor and pulse until combined.
  • 2,345 65 19 February, 2019

Advertisements

  • planted prep! 🌱
.
This spread is a little different then my usual meal preps! Reason being... I'm headed to sunny Sayulita 🌴🤸🏼‍♂️☀️on Thursday and only had to prep for 3 days this week! But! I LOVE nothing more then coming home to a clean apartment and a somewhat full fridge/freezer after vacay! So I've prepped all of my meals up until the moment I board the plane and the rest are batch cooked freezer friendly meals. That I will simply reheat and enjoy with some fresh greens when I'm back! I've made a variety of goodies so I wont be stuck eating the same thing everyday. 😋 All the details below👇🏻
.
🍓breakfast: I got a little festive with love day coming up this Thursday! So I prepped some 'I love you berry much!' chia parfaits! that include a pink vanilla chia pudding base (using @organictraditions beet latte powder), some @enjoyyoso unsweetened coconut yogurt and all the fresh berries! rasps, blubs and blackberries! Totally making my heart skip a beet! 😜 I've also prepped a green smoothie to-go in one of my @stasherbag (not pictured!) Simply stack your goods and store in the freezer until you're ready to BLEND! Easy-peasy! green goddess smoothie in seconds!
.
🥗lunch: Changing it up a bit this week! Made an old fave... my dragon salad mason jar with a miso based dragon sauce (inspired by @auxvivres_ - it's my fave salad in Montreal!) I also made a batch of @minimalistbaker baked tofu to sprinkle on top, along with some sesame seeds. YUM! and of course my weekly version of a roasted veggie salad! I can't go a week without my roasting parties! Roasting veggies and having them ready every week is my easiest meal prep go-to. If you're just starting out and want to take ONE simple step towards some prepped food in your fridge... this would be it
.
🌽dinner: Last week I was scrolling through the good ol' insta and spotted the most delicious looking soup on @ashleysauvehealth feed. I instantly messaged her and she sent me the recipe! (Thanks lady!) It's a Vegan Corn Chowder by @thatcleanlife and totally freezable... win! and supr delicious! The rest is in the comments below! 👇🏻🙈
  • planted prep! 🌱
    .
    This spread is a little different then my usual meal preps! Reason being... I'm headed to sunny Sayulita 🌴🤸🏼‍♂️☀️on Thursday and only had to prep for 3 days this week! But! I LOVE nothing more then coming home to a clean apartment and a somewhat full fridge/freezer after vacay! So I've prepped all of my meals up until the moment I board the plane and the rest are batch cooked freezer friendly meals. That I will simply reheat and enjoy with some fresh greens when I'm back! I've made a variety of goodies so I wont be stuck eating the same thing everyday. 😋 All the details below👇🏻
    .
    🍓breakfast: I got a little festive with love day coming up this Thursday! So I prepped some 'I love you berry much!' chia parfaits! that include a pink vanilla chia pudding base (using @organictraditions beet latte powder), some @enjoyyoso unsweetened coconut yogurt and all the fresh berries! rasps, blubs and blackberries! Totally making my heart skip a beet! 😜 I've also prepped a green smoothie to-go in one of my @stasherbag (not pictured!) Simply stack your goods and store in the freezer until you're ready to BLEND! Easy-peasy! green goddess smoothie in seconds!
    .
    🥗lunch: Changing it up a bit this week! Made an old fave... my dragon salad mason jar with a miso based dragon sauce (inspired by @auxvivres_ - it's my fave salad in Montreal!) I also made a batch of @minimalistbaker baked tofu to sprinkle on top, along with some sesame seeds. YUM! and of course my weekly version of a roasted veggie salad! I can't go a week without my roasting parties! Roasting veggies and having them ready every week is my easiest meal prep go-to. If you're just starting out and want to take ONE simple step towards some prepped food in your fridge... this would be it
    .
    🌽dinner: Last week I was scrolling through the good ol' insta and spotted the most delicious looking soup on @ashleysauvehealth feed. I instantly messaged her and she sent me the recipe! (Thanks lady!) It's a Vegan Corn Chowder by @thatcleanlife and totally freezable... win! and supr delicious! The rest is in the comments below! 👇🏻🙈
  • 7,105 302 10 February, 2019
  • Thai Peanut Ramen 🍜 🥜😍
Via @rabbitandwolves

RECIPE:

Ingredients
2 Teaspoons Olive oil
3 Cloves Garlic, chopped
1 Teaspoon Ginger, grated
1 Teaspoon Green curry paste
4 Cups Vegetable broth, divided
1 Can(13oz.-14oz.) Coconut milk, full fat
1/2 Cup Peanut butter, natural or organic
2 Tablespoons Soy sauce
2 Tablespoons Agave syrup
Juice of 2 Limes
12 Ounces Ramen noodles
.
Instructions
In a large pot, heat the olive oil on medium high. Then add the chopped garlic and grated ginger. Saute, reducing heat as needed for a minute or 2 to cook the garlic. 
Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute. 
Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer. 
Next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter. I find this makes it easier to incorporate the peanut butter. 
Now, add the peanut butter and broth to the pot and whisk to combine. 
Then add the soy sauce, agave and lime juice. Simmer on low for 5-10 minutes to develop the flavors. Taste and adjust seasonings. Add a pinch of salt if needed or more lime juice or agave if needed. 
Right before serving, add the ramen noodles into the pot. Simmer them, cooking according to package directions. They usually only take a minute or two. 
Serve immediately as is, or add veggies or tofu or whatever you want. I like to top with cilantro and chopped peanuts.
  • Thai Peanut Ramen 🍜 🥜😍
    Via @rabbitandwolves

    RECIPE:

    Ingredients
    2 Teaspoons Olive oil
    3 Cloves Garlic, chopped
    1 Teaspoon Ginger, grated
    1 Teaspoon Green curry paste
    4 Cups Vegetable broth, divided
    1 Can(13oz.-14oz.) Coconut milk, full fat
    1/2 Cup Peanut butter, natural or organic
    2 Tablespoons Soy sauce
    2 Tablespoons Agave syrup
    Juice of 2 Limes
    12 Ounces Ramen noodles
    .
    Instructions
    In a large pot, heat the olive oil on medium high. Then add the chopped garlic and grated ginger. Saute, reducing heat as needed for a minute or 2 to cook the garlic. 
Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute. 
Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer. 
Next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter. I find this makes it easier to incorporate the peanut butter. 
Now, add the peanut butter and broth to the pot and whisk to combine. 
Then add the soy sauce, agave and lime juice. Simmer on low for 5-10 minutes to develop the flavors. Taste and adjust seasonings. Add a pinch of salt if needed or more lime juice or agave if needed. 
Right before serving, add the ramen noodles into the pot. Simmer them, cooking according to package directions. They usually only take a minute or two. 
Serve immediately as is, or add veggies or tofu or whatever you want. I like to top with cilantro and chopped peanuts.
  • 3,125 75 31 January, 2019

Advertisements

  • Creamy roasted red pepper & garlic sauce! 😍🌱👌
Via @hello.kalin

RECIPE:

1 red bell pepper • 1/2 cup cashews ground into fine powder • 1/2 cup vegan cream cheese (in a pinch you can substitute cashew cream [1.5cups raw cashews soaked overnight then blended with 3/4 cup water], or unsweetened plant milk for a thinner sauce) • 1/4 cup extra virgin olive oil • 3-4 garlic cloves • 1 tbsp tomato paste (optional) • Salt & pepper to taste.

Method: (1) Roast the garlic. The fastest way is to place the cloves on a piece of aluminum foil with a dash of oil, then close the foil to create a pouch and roast at 350°F for 30 minutes. (2) Roast the red pepper. You can do this directly on the oven rack at 450°F for 30 minutes, or if you have a gas stove, roast the pepper over the flame until all sides are blackened. Allow the pepper to cool, then remove most of the charred bits, stem, core and seeds. (3) Add the red pepper, garlic, cream cheese, cashew powder, oil, tomato paste (if using), salt and pepper to a blender and blend until very smooth. (4) Heat the sauce in the microwave or stove top before using.
  • Creamy roasted red pepper & garlic sauce! 😍🌱👌
    Via @hello.kalin

    RECIPE:

    1 red bell pepper • 1/2 cup cashews ground into fine powder • 1/2 cup vegan cream cheese (in a pinch you can substitute cashew cream [1.5cups raw cashews soaked overnight then blended with 3/4 cup water], or unsweetened plant milk for a thinner sauce) • 1/4 cup extra virgin olive oil • 3-4 garlic cloves • 1 tbsp tomato paste (optional) • Salt & pepper to taste.

    Method: (1) Roast the garlic. The fastest way is to place the cloves on a piece of aluminum foil with a dash of oil, then close the foil to create a pouch and roast at 350°F for 30 minutes. (2) Roast the red pepper. You can do this directly on the oven rack at 450°F for 30 minutes, or if you have a gas stove, roast the pepper over the flame until all sides are blackened. Allow the pepper to cool, then remove most of the charred bits, stem, core and seeds. (3) Add the red pepper, garlic, cream cheese, cashew powder, oil, tomato paste (if using), salt and pepper to a blender and blend until very smooth. (4) Heat the sauce in the microwave or stove top before using.
  • 3,046 52 8 February, 2019
  • You are told to replace processed snacks with fruit. This is mostly down to the universally agreed principle that fruit contains nutrients, fibre and is not as calorie and sugar dense as most processed, modified snacks. Therefore it’s consumption will benefit its host on many nutritional levels.
-
Despite the benefits fruit bring us, this example shows that diligence is still required. Here, 100g of one form of ‘fruit’ is 524 calories, yet 100g of another ‘fruit’ is 31 calories. -
-
Why are the banana chips much higher in calories? It’s a very simple answer. Fresh banana gets 70% of its weight from water, whereas dried bananas lose around 95% of water content, making them a far more concentrated calorie source. Essentially, per 100g, you’re eating the calorie worth of what would be around 5 fresh bananas. The same applies to all dried fruit. -
-
Banana chips are also different from dried banana. These chips are dehydrated, but also coated in oil and contain additional cane sugar. This further escalates their calorie/sugar profile. Pertinently, several of the calories present in banana chips do not derive from the actual fruit itself. -
If fat loss or sugar reduction is the goal, one is better placed to regularly consume fresh fruits, as opposed to dried/modified versions. Although a food group such as fruit contains nutrients, awareness about its nutritional properties is still required. Blind consumption of any food can stall progress or cause regress.
-
“But I snack on fruit”... yes but fruit still contains calories and sugar. The former being the definitive mediator in fat loss, gain or maintenance. Therefore, if one is aspiring for compositional change, it is always a good idea for them to study the nutritional values of the food they consume. Even if that food belongs to a particularly ‘healthful’ family
.
#veganhealing #whatveganseats #veganfoodshare #fueledbyplants #foodismedicine #caloriecounting 
#nomeatathlete #meatfreeathlete #healthisthewealth #nutritioncoach #veganlifestyle #veganfortheanimals #foodfacts #crueltyfreeliving #veganfood #veganinformation #vegancommunity #vegandiet #veganathlete #veganfacts #crueltyfreefood #plantbasediet
  • You are told to replace processed snacks with fruit. This is mostly down to the universally agreed principle that fruit contains nutrients, fibre and is not as calorie and sugar dense as most processed, modified snacks. Therefore it’s consumption will benefit its host on many nutritional levels.
    -
    Despite the benefits fruit bring us, this example shows that diligence is still required. Here, 100g of one form of ‘fruit’ is 524 calories, yet 100g of another ‘fruit’ is 31 calories. -
    -
    Why are the banana chips much higher in calories? It’s a very simple answer. Fresh banana gets 70% of its weight from water, whereas dried bananas lose around 95% of water content, making them a far more concentrated calorie source. Essentially, per 100g, you’re eating the calorie worth of what would be around 5 fresh bananas. The same applies to all dried fruit. -
    -
    Banana chips are also different from dried banana. These chips are dehydrated, but also coated in oil and contain additional cane sugar. This further escalates their calorie/sugar profile. Pertinently, several of the calories present in banana chips do not derive from the actual fruit itself. -
    If fat loss or sugar reduction is the goal, one is better placed to regularly consume fresh fruits, as opposed to dried/modified versions. Although a food group such as fruit contains nutrients, awareness about its nutritional properties is still required. Blind consumption of any food can stall progress or cause regress.
    -
    “But I snack on fruit”... yes but fruit still contains calories and sugar. The former being the definitive mediator in fat loss, gain or maintenance. Therefore, if one is aspiring for compositional change, it is always a good idea for them to study the nutritional values of the food they consume. Even if that food belongs to a particularly ‘healthful’ family
    .
    #veganhealing #whatveganseats #veganfoodshare #fueledbyplants #foodismedicine #caloriecounting
    #nomeatathlete #meatfreeathlete #healthisthewealth #nutritioncoach #veganlifestyle #veganfortheanimals #foodfacts #crueltyfreeliving #veganfood #veganinformation #vegancommunity #vegandiet #veganathlete #veganfacts #crueltyfreefood #plantbasediet
  • 3,134 62 11 February, 2019
  • Crunchy Portobello Mushrooms 😍👌🌱
Via @vegaliciously

Recipe:
Ingredients⠀
300 g portobello mushrooms (cut into slices)⠀
5 tbsp all purpose flour⠀
1 cup water⠀
200 g panko bread crumbs⠀
1/2 tsp paprika powder⠀
Salt & pepper to taste⠀
1 cup oil⠀
⠀
How To Make:⠀
1. cut the mushrooms in 4-5 mm thick slices.⠀
2. Place flour and paprika in a bowl, adjust salt and pepper, stir in water and whisk until lumps free.⠀
3. Place panko in another bowl.⠀
4. Put the mushrooms into the flour mixture ad then coat with panko.⠀
5. Heat the oil in a skillet and fry the mushrooms.⠀
6. Serve with a glass of red wine.
  • Crunchy Portobello Mushrooms 😍👌🌱
    Via @vegaliciously

    Recipe:
    Ingredients⠀
    300 g portobello mushrooms (cut into slices)⠀
    5 tbsp all purpose flour⠀
    1 cup water⠀
    200 g panko bread crumbs⠀
    1/2 tsp paprika powder⠀
    Salt & pepper to taste⠀
    1 cup oil⠀

    How To Make:⠀
    1. cut the mushrooms in 4-5 mm thick slices.⠀
    2. Place flour and paprika in a bowl, adjust salt and pepper, stir in water and whisk until lumps free.⠀
    3. Place panko in another bowl.⠀
    4. Put the mushrooms into the flour mixture ad then coat with panko.⠀
    5. Heat the oil in a skillet and fry the mushrooms.⠀
    6. Serve with a glass of red wine.
  • 3,321 65 18 February, 2019

Advertisements

  • Lentil Soup 😍👌🌱
Via @elavegan

RECIPE:
Servings: 6

Ingredients⠀
1 tbsp olive oil⠀
1 cup chopped onion (1 medium-sized)⠀
3 big cloves of garlic, minced⠀
1 head of cauliflower, chopped (medium-sized) (500 g)⠀
1 cup chopped carrot (about 1/2 of a big one)⠀
1 cup chopped celery⠀
3 cups dried lentils, brown or green, rinsed and drained (600 g)⠀
14 oz chopped tomatoes (400 g)⠀
8 cups vegetable broth (2 liters)⠀
Spice mix: 1 1/2 tsp onion powder, 1 tsp ground cumin, 1/2 tsp red pepper flakes, 1/2 tsp ground coriander, 1/2 tsp ground caraway seeds, 1/2 tsp smoked paprika powder, 1/2 tsp turmeric powder, 1/2 tsp minced fresh ginger, 1/2 tsp brown sugar, sea salt, and pepper to taste⠀
2 dried bay leaves⠀
2 tbsp soy sauce⠀
1 tbsp balsamic vinegar⠀
1/8 cup coconut milk or coconut cream (optional)⠀
⠀
Instructions⠀
Heat oil in a LARGE pot over medium heat and add the chopped onion. Cook for 3 minutes, then add garlic, carrot, and celery, and cook for 3 more minutes.⠀
Add the spice mix, the lentils, cauliflower, and broth and bring to a boil.⠀
Now add the bay leaves and cook the soup with a lid on for about 5 minutes.⠀
Then add the chopped tomatoes and stir. Let the soup simmer for a further 20-25 minutes or until the lentils are cooked but not mushy.⠀
Finally, add the soy sauce and balsamic vinegar. You can also add coconut milk or cream but this step is optional.⠀
Garnish with fresh herbs and enjoy! Can be also served with rice or bread. Enjoy!
  • Lentil Soup 😍👌🌱
    Via @elavegan

    RECIPE:
    Servings: 6

    Ingredients⠀
    1 tbsp olive oil⠀
    1 cup chopped onion (1 medium-sized)⠀
    3 big cloves of garlic, minced⠀
    1 head of cauliflower, chopped (medium-sized) (500 g)⠀
    1 cup chopped carrot (about 1/2 of a big one)⠀
    1 cup chopped celery⠀
    3 cups dried lentils, brown or green, rinsed and drained (600 g)⠀
    14 oz chopped tomatoes (400 g)⠀
    8 cups vegetable broth (2 liters)⠀
    Spice mix: 1 1/2 tsp onion powder, 1 tsp ground cumin, 1/2 tsp red pepper flakes, 1/2 tsp ground coriander, 1/2 tsp ground caraway seeds, 1/2 tsp smoked paprika powder, 1/2 tsp turmeric powder, 1/2 tsp minced fresh ginger, 1/2 tsp brown sugar, sea salt, and pepper to taste⠀
    2 dried bay leaves⠀
    2 tbsp soy sauce⠀
    1 tbsp balsamic vinegar⠀
    1/8 cup coconut milk or coconut cream (optional)⠀

    Instructions⠀
    Heat oil in a LARGE pot over medium heat and add the chopped onion. Cook for 3 minutes, then add garlic, carrot, and celery, and cook for 3 more minutes.⠀
    Add the spice mix, the lentils, cauliflower, and broth and bring to a boil.⠀
    Now add the bay leaves and cook the soup with a lid on for about 5 minutes.⠀
    Then add the chopped tomatoes and stir. Let the soup simmer for a further 20-25 minutes or until the lentils are cooked but not mushy.⠀
    Finally, add the soy sauce and balsamic vinegar. You can also add coconut milk or cream but this step is optional.⠀
    Garnish with fresh herbs and enjoy! Can be also served with rice or bread. Enjoy!
  • 2,775 47 10 February, 2019

Latest Instagram Posts

  • Lemon Pepper Glazed Cauliflower Bites 😍🌱
Via @thefoodietakesflight via

RECIPE:
Ingredients
1 medium head of cauliflower (makes 2 cups of florets) 
Batter: 
1/2 cup flour 
1 tbsp corn starch 
1 tsp baking powder
1 tsp salt
3/4 cup water

Breading: 
1 1/2 cup bread crumbs 
1/2 cup desiccated coconut (or sub more bread crumbs) 
Glaze:
1/3 cup lemon juice (from 1 1/2 lemon)
1/4 cup maple syrup 
2 tsp crushed black pepper 
1 tbsp soy sauce
1/2 tbsp cornstarch + 1 tbsp water —For the glaze, mix everything (except the diluted cornstarch) into a sauce pan and cook over low heat for 3-4 minutes until it starts to boil. Turn off heat then pour in the cornstarch and mix until it thickens. 
How to make:
Cooking the cauliflower
1. In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency. 
2. Evenly coat the florets in the batter. 
3. In another bowl, add in the bread crumbs and desiccated coconut. Mix. 
4. Place each cauliflower into the breadcrumb mixture. Coat and press down the bread crumbs on the cauliflower. 
5. After coating each one in the batter then bread crumbs, repeat this. Each cauliflower can be coated twice. I find that coating it well really makes the cauliflower crispier! 
6. Heat oil in a pan. Once hot, cook the florets until golden brown, moving it around on each side.
7. Set aside on a strainer to drain excess oil.
8. Transfer to a bowl and then pour in the glaze. Enjoy while hot!
  • Lemon Pepper Glazed Cauliflower Bites 😍🌱
    Via @thefoodietakesflight via

    RECIPE:
    Ingredients
    1 medium head of cauliflower (makes 2 cups of florets)
    Batter:
    1/2 cup flour
    1 tbsp corn starch
    1 tsp baking powder
    1 tsp salt
    3/4 cup water

    Breading:
    1 1/2 cup bread crumbs
    1/2 cup desiccated coconut (or sub more bread crumbs)
    Glaze:
    1/3 cup lemon juice (from 1 1/2 lemon)
    1/4 cup maple syrup
    2 tsp crushed black pepper
    1 tbsp soy sauce
    1/2 tbsp cornstarch + 1 tbsp water —For the glaze, mix everything (except the diluted cornstarch) into a sauce pan and cook over low heat for 3-4 minutes until it starts to boil. Turn off heat then pour in the cornstarch and mix until it thickens.
    How to make:
    Cooking the cauliflower
    1. In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.
    2. Evenly coat the florets in the batter.
    3. In another bowl, add in the bread crumbs and desiccated coconut. Mix.
    4. Place each cauliflower into the breadcrumb mixture. Coat and press down the bread crumbs on the cauliflower.
    5. After coating each one in the batter then bread crumbs, repeat this. Each cauliflower can be coated twice. I find that coating it well really makes the cauliflower crispier!
    6. Heat oil in a pan. Once hot, cook the florets until golden brown, moving it around on each side.
    7. Set aside on a strainer to drain excess oil.
    8. Transfer to a bowl and then pour in the glaze. Enjoy while hot!
  • 4 1 1 minute ago

Advertisements

  • 🍊🍊In this video I talk about why it’s so simple to #healyourbody and the knowledge is right here. Healing requires you remove obstructions of energy flow ( blood flow, lymph flow and nerve flow). It’s much like a pipe if it’s clogged nothing can pass through it but if we remove obstructions you will heal. No matter what your health goal is you can fix it. 🍉🍅🍊
  • 🍊🍊In this video I talk about why it’s so simple to #healyourbody and the knowledge is right here. Healing requires you remove obstructions of energy flow ( blood flow, lymph flow and nerve flow). It’s much like a pipe if it’s clogged nothing can pass through it but if we remove obstructions you will heal. No matter what your health goal is you can fix it. 🍉🍅🍊
  • 6 1 23 minutes ago

Advertisements

  • 🍊🍊In this video I talk about why it’s so simple to #healyourbody and the knowledge is right here. Healing requires you remove obstructions of energy flow ( blood flow, lymph flow and nerve flow). It’s much like a pipe if it’s clogged nothing can pass through it but if we remove obstructions you will heal. No matter what your health goal is you can fix it. 🍉🍅🍊
  • 🍊🍊In this video I talk about why it’s so simple to #healyourbody and the knowledge is right here. Healing requires you remove obstructions of energy flow ( blood flow, lymph flow and nerve flow). It’s much like a pipe if it’s clogged nothing can pass through it but if we remove obstructions you will heal. No matter what your health goal is you can fix it. 🍉🍅🍊
  • 17 2 40 minutes ago

Advertisements

  • It’s been a minute since I’ve posted anything food related! I’m pretty simple nowadays to be honest! ⁣
⁣
In December I made this creamy dairy-free Polenta and added some flava on top! I posted steps I was taking vía my IG Stories and a lot of you were drooling in my DMs! ⁣
⁣
This simple dish is definitely one I return to time & time again it’s so easy and good!! ⁣
⁣
Wanna see the walk through? Head over to my IG story now to peep the preparation for this dish. I might add this to the blog 😏🤔⁣ #dallassocial
  • It’s been a minute since I’ve posted anything food related! I’m pretty simple nowadays to be honest! ⁣

    In December I made this creamy dairy-free Polenta and added some flava on top! I posted steps I was taking vía my IG Stories and a lot of you were drooling in my DMs! ⁣

    This simple dish is definitely one I return to time & time again it’s so easy and good!! ⁣

    Wanna see the walk through? Head over to my IG story now to peep the preparation for this dish. I might add this to the blog 😏🤔⁣ #dallassocial
  • 29 6 1 hour ago
  • Thursday mornings are the best! Just wrapped up an early Thursday morning book club. This guy wanted in on it as well. He also desperately wants in on my breakfast shake. 20 grams of plant-based protein and I love that I don’t have to worry about whether it’s full of crap. Clean, healthy, and meals are off to a great start! Arbonne makes it easy for me to fit in a healthy, nutrient dense breakfast that I can take on the go or have one-handed while still holding or playing with my kid.
  • Thursday mornings are the best! Just wrapped up an early Thursday morning book club. This guy wanted in on it as well. He also desperately wants in on my breakfast shake. 20 grams of plant-based protein and I love that I don’t have to worry about whether it’s full of crap. Clean, healthy, and meals are off to a great start! Arbonne makes it easy for me to fit in a healthy, nutrient dense breakfast that I can take on the go or have one-handed while still holding or playing with my kid.
  • 26 1 1 hour ago

Advertisements

  • Made a tasty vegan veggie tarte today followed by a Vegan salted caramel banana tarte! 🍌 
Since starting a vegan/plant based diet in September I have lost 3 stone. I was originally only trying it for a week but I felt so much healthier & had much more energy... I decided to continue! 
#vegan #plantbasediet #weightloss #vegandiet #veganfood
  • Made a tasty vegan veggie tarte today followed by a Vegan salted caramel banana tarte! 🍌
    Since starting a vegan/plant based diet in September I have lost 3 stone. I was originally only trying it for a week but I felt so much healthier & had much more energy... I decided to continue!
    #vegan #plantbasediet #weightloss #vegandiet #veganfood
  • 35 3 2 hours ago
  • Lil mid-week pick me up ☕️ with some choco-maca-lattes 🍫 They’re caffeine-free, taste like chocolate milk + can be made hot or iced!
—
I make mine to fill a 32 oz jar, so adjust for less
16 oz water / 16 oz almond milk (or favorite 🥛; heat if making hot latte )
2 T cacao
1 T hemp seeds or almond butter
1/2 T maca
1 medjool date
Dash of vanilla 
Add all ingredients to a high powered blender!
  • Lil mid-week pick me up ☕️ with some choco-maca-lattes 🍫 They’re caffeine-free, taste like chocolate milk + can be made hot or iced!

    I make mine to fill a 32 oz jar, so adjust for less
    16 oz water / 16 oz almond milk (or favorite 🥛; heat if making hot latte )
    2 T cacao
    1 T hemp seeds or almond butter
    1/2 T maca
    1 medjool date
    Dash of vanilla
    Add all ingredients to a high powered blender!
  • 355 46 2 hours ago

Advertisements

  • 31 4 3 hours ago
  • A manteiga de girassol biologica da @girassol_dacarol, também esteve na mesa do nosso brunch embora "disfarçada"! Serviu como base da nossa granola sem gluten e sem açúcares que esteve no pudim de chia e também como acompanhamento do smoothie de banana e abacate. 🍌🥑 Esta manteiga deu um sabor delicioso à nossa granola! 😊
  • A manteiga de girassol biologica da @girassol_dacarol, também esteve na mesa do nosso brunch embora "disfarçada"! Serviu como base da nossa granola sem gluten e sem açúcares que esteve no pudim de chia e também como acompanhamento do smoothie de banana e abacate. 🍌🥑 Esta manteiga deu um sabor delicioso à nossa granola! 😊
  • 39 2 3 hours ago

Advertisements

  • ¡✨ Buenos días✨ ! En LOLA apostamos por el Slow Food 100% organic para un estilo de vida actual, es decir una comida real a partir de ingredientes procedentes de la Agricultura y Ganadería ecológica elaborada de un modo artesanal e innovador; envases ecológicos, compostables y biodegradables. Aportemos nuestro granito de arena para mantener nuestro querido planeta. 🌏.
  • ¡✨ Buenos días✨ ! En LOLA apostamos por el Slow Food 100% organic para un estilo de vida actual, es decir una comida real a partir de ingredientes procedentes de la Agricultura y Ganadería ecológica elaborada de un modo artesanal e innovador; envases ecológicos, compostables y biodegradables. Aportemos nuestro granito de arena para mantener nuestro querido planeta. 🌏.
  • 43 2 5 hours ago
  • Da última @vegbora que rolou em Botafogo: salgadinhos sortidos do @solovegano!

Crocante, delicinha, bom demais (saudades) 💚
  • Da última @vegbora que rolou em Botafogo: salgadinhos sortidos do @solovegano!

    Crocante, delicinha, bom demais (saudades) 💚
  • 66 4 5 hours ago
  • Besides the soothing warmth of steam on the face during illness, there are two additional benefits worth noting, especially when you add herbs to the mix:
⬇️
SKIN BENEFITS:
Steam is often used in spas as part of a facial treatment. Facial steams are touted for their ability to open pores, soften skin and improve circulation.
▪️
COMBATING CONGESTION:
I’ve used herbal steams for years for their ability to sooth coughing and congestion during illness. I often add dried herbs to the mix for additional benefits.
▪️
Inhaling steam can help loosen congestion and offer relief from coughing. If I catch a cold, I often do an herbal face steam before bed to help me sleep.
⬇️
HERBAL FACE STEAM INGREDIENTS
a large pot of some type (or a large bowl and tea kettle)
1 tablespoon each of desired herbs: thyme, rosemary, basil, oregano, peppermint, eucalyptus, lavender, etc
2 large towels
⬇️
HERBAL FACE STEAM INSTRUCTIONS
Remove lid and check temperature of steam to make sure it isn’t too hot for your face. Lean over the pot and cover head with a towel to create a tent, letting as little air escape as possible.
▪️
Slowly breathe in the steam for up to 10 minutes.  When finished, pour out the liquid and herbs in the pot (never reuse!) and thoroughly wash the pot. For skin benefits, I also like to wipe my face with a 50/50 mix of apple cider vinegar and water after a face steam to tone skin and remove anything that has loosened from the pores. .
.
#juicing #diy #didyouknowfacts #plantbased #anticancer #antiaging #healthcare #coldremedy #coldandfluseason #veganhealth #foodismedicine #holisticnutrition #herbalmedicine #plantbasediet #naturalremedy #healthybody #electricfood #herbs #herbalist #herbalremedy #herbalsteam #herbalfacialsteam #healthychoices #naturalremedies #naturalremedy
Rp @plantifulfacts
  • Besides the soothing warmth of steam on the face during illness, there are two additional benefits worth noting, especially when you add herbs to the mix:
    ⬇️
    SKIN BENEFITS:
    Steam is often used in spas as part of a facial treatment. Facial steams are touted for their ability to open pores, soften skin and improve circulation.
    ▪️
    COMBATING CONGESTION:
    I’ve used herbal steams for years for their ability to sooth coughing and congestion during illness. I often add dried herbs to the mix for additional benefits.
    ▪️
    Inhaling steam can help loosen congestion and offer relief from coughing. If I catch a cold, I often do an herbal face steam before bed to help me sleep.
    ⬇️
    HERBAL FACE STEAM INGREDIENTS
    a large pot of some type (or a large bowl and tea kettle)
    1 tablespoon each of desired herbs: thyme, rosemary, basil, oregano, peppermint, eucalyptus, lavender, etc
    2 large towels
    ⬇️
    HERBAL FACE STEAM INSTRUCTIONS
    Remove lid and check temperature of steam to make sure it isn’t too hot for your face. Lean over the pot and cover head with a towel to create a tent, letting as little air escape as possible.
    ▪️
    Slowly breathe in the steam for up to 10 minutes. When finished, pour out the liquid and herbs in the pot (never reuse!) and thoroughly wash the pot. For skin benefits, I also like to wipe my face with a 50/50 mix of apple cider vinegar and water after a face steam to tone skin and remove anything that has loosened from the pores. .
    .
    #juicing #diy #didyouknowfacts #plantbased #anticancer #antiaging #healthcare #coldremedy #coldandfluseason #veganhealth #foodismedicine #holisticnutrition #herbalmedicine #plantbasediet #naturalremedy #healthybody #electricfood #herbs #herbalist #herbalremedy #herbalsteam #herbalfacialsteam #healthychoices #naturalremedies #naturalremedy
    Rp @plantifulfacts
  • 11 0 6 hours ago
  • Delicious vegan pizza from Glo restaurant in Reykjavik. I travelled to Iceland last summer, and my first stop was this quaint vegan eatery after reading all about it online! And it sure didn’t disappoint! They offer a range of bowls, salads, and other eats along with an impressive range of dessert. Highly recommend!
  • Delicious vegan pizza from Glo restaurant in Reykjavik. I travelled to Iceland last summer, and my first stop was this quaint vegan eatery after reading all about it online! And it sure didn’t disappoint! They offer a range of bowls, salads, and other eats along with an impressive range of dessert. Highly recommend!
  • 26 1 6 hours ago