My Afternoon Snack!… ☺️
Coconut Chia Seed Pudding
(Full recipe below)
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Ingredients:
- 1 cup of plain almond or coconut milk
- 1 cup of Vegan Almond/Coconut (Coconut Flavored) OR Greek (Coconut Flavored) yogurt
- 2 to 4 Tbsp of Organic Maple Syrup or Raw Organic Honey (depending on how sweet you want it)
- 1 Tbsp of Vanilla extract
- 1/4 tsp of Cinnamon
- 1/4 cup of Chia Seeds
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Directions:
• Pour milk into a large bowl, whisk in the cinnamon, yogurt, syrup/honey, and the vanilla extract.
• Once mixture is fully blended, then mix in the chia seeds and mix well.
• Then transfer the mixture into a large mason jar or leave in the bowl, cover and place in the fridge for up to an hour or overnight as it will thicken into the consistency of pudding.
* This snack is easy to make and it tastes amazing!!! Even children love it and it’s much healthier then the store bought puddings*
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#chiaseed #chiaseeds #chiapudding #coconut #coconutchiaseedpudding #Vegan #VeganFoodShare #Vegansofig #VegansOfInstagram #WhatVegansEat #VeganRecipes #RecipeOfTheDay #ILoveFood #Recipes #Food #Vegetarian #ILoveHealthyCravings #HealthyCravings #GoodMoodFood #VeganKitchenDiaries #Breakfast #AfternoonSnack

I agree with @simplegreensmoothies!
These SuperFoods are awesome and healing to the body!
What are your favorite SuperFoods?
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#greensmoothies #smoothies #superfoods #superfood #healthyfood #eatclean #rawvegan #vegan #veganfoodshare #vegansofig #healthandwellness #healthycravings #ilovehealthycravings #rawlife #eatraw #rawfood #yummylife

#Sabra #glutenfree #roastedpinenuthummus and #Stacys #SimplyNaked #pitachips :) perfect #healthysnack for this gorgeous afternoon! #weightlossjourney #weightloss #losingweight #fattofit #eatclean #cleaneats #cleaneating #cleanfood #healthysnacks #snack #snacktime #healthyfood #healthykitchen #healthyeating #healthycraving #healthy #dontrestrictrethink #loveyourself #respectyourbody

Here’s what YOU are making for dinner tonight!
Yes… I’ve decided your dinner for you & YOU’RE WELCOME!😜
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Spicy Creamy Kale Pasta

Ingredients:
8 ounces penne pasta
3/4 cup cashews (pre-soaked in hot water for 10-15 minutes)
1/4 sweet onion, chopped
3 large handfuls of kale (about 4-5 cups, loosely packed)
2 tablespoon nutritional yeast
2 tablespoons salsa (optional)
1/4 cup unsweetened non-dairy milk
1/2 tsp. paprika
1 tsp. chile powder
1 tsp. red pepper flakes
1 tsp. garlic salt
3 Tbsp Extra-Virgin Olive oil
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Instructions:
-Cook pasta according to directions.
-In a large pan, warm a few tablespoons of olive oil. Toss in chopped onions and kale, and saute until for 7-9 minutes (depending on how soft you like your kale).
-In a blender, add cashews, nutritional yeast, spices, salsa, and non-dairy milk. Blend until you have a creamy consistency, adding more milk or water if too thick.
-Add cooked kale to pasta pot and toss with cream sauce.
-Sprinkle with a dash of chile powder for some color. Enjoy!
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Source: http://www.bhblnow.com/vegan-spicy-creamy-kale-pasta/
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#Vegan #VeganFoodShare #KrazyForKale #ILoveHealthyCravings #HealthyCravings #Vegansofig #VegansOfInstagram #PastaRecipes #WhatVegansEat #VeganRecipes #RecipeOfTheDay #Health #Kale #KalePasta #Nutrition #ILoveFood #Recipes #Food #Vegetarian #Dinner #Pasta #Italian #Veggies #Vegetables #ItsWhatsForDinner

West African Vegetable Stew🌍
Serves 4
Source: veganheritagepress.com
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Ingredients:
1 tablespoon organic virgin coconut or avocado oil or 1/4 cup water
1 large yellow onion, chopped
1 sweet potato, peeled and diced
1 green bell pepper, chopped
1 medium eggplant, diced
1 cup sliced okra (fresh or frozen)
1 clove garlic, minced
1 (14.5-ounce) can or fresh diced tomatoes, undrained
1/2 cup organic peanut butter OR use almond butter if you’re allergic to peanuts OR use Tahini (sunflower seed butter) if you’re allergic to nuts
1 1/2 cups vegetable broth
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper

📌Side Note: Using peanut butter substitutes will affect the original taste of the recipe.
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Directions:
Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes.
In a small bowl, combine the peanut butter and broth, stirring until smooth. Stir the peanut butter mixture into the stew and season with cayenne, salt, and pepper. Simmer until the vegetables are tender, about 30 minutes.
For a thicker consistency, scoop out about 1 cup of the stew and puree it in a blender or food processor, then return it to the pot. Serve and Enjoy.
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#westafrican #soup #soupoftheday #vegetablestew #veganfoodshare #vegan #protein #ilovehealthycravings #healthycravings #crunchymom

A PARTY FAVORITE!!!🎉🎊
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Vegan Jalapeño Poppers (makes 10 poppers )
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• 5 large jalapeno peppers, de-seeded and halved

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Cheese mixture: || • 1/4 cup vegan Tofutti cream cheese • 1/4 cup vegan Daiya cheddar cheese shreds ||
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Flour Mixture: || • 2 Tbsp whole wheat flour

• 1 Tbsp Nutritional Yeast

• dash of chipotle cayenne powder

• pinch of sea salt and pepper

• Panko Bread Crumbs

|| • small flat bowl of soy milk (about 1/4 cup)

• 1+ cups grape seed oil (you can also use safflower or olive oil) ||
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Directions: ||

• 1. Prep your jalapenos by halving them and carefully removing the seeds. Set aside.

• 2. Get your “breading” station set up. You will have a bowl for each of these: cheese mixture (fold the shreds into the cream cheese), flour mixture, panko crumbs, soy milk.

• 3. Start prepping your jalapenos. Here is the method: stuff with cheese, roll in milk, roll in flour, back in milk, roll in panko crumbs, set aside. Pressing the panko crumbs into the wet cheese layer really helps. Continue this process until all the jalapenos are stuffed and breaded.

• 4. Pour your oil into a large pot over med-high heat. Test the oil for heat-readiness by dropping one panko crumb into the oil - if it sizzles, the oil is hot enough. If you can get by with cooking all your poppers with 1 cup of oil, great. But if you want a more saturated “fry” you may need to add more.

• 5. Pan-fry eat jalapeno popper for about 90 seconds on each side. Flip with care.

• 6. Transfer poppers to a paper towels to cool for a few minutes before serving. || (via: lunchbox.com) ||
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#Vegan #VeganFoodShare #Vegansofig #ILoveHealthyCravings #HealthyCravings #Weekend #Appetizers #VegansOfInstagram #WhatVegansEat #JalapenoPoppers #PartyFavorites #RecipeOfTheDay #VeganRecipes

Have A Great Weekend!!!
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Summer☀ is approaching so an ice cream recipe is appropriate and GUESS WHAT!? Kahlúa is Vegan (Yes, Kahlúa is Vegan!) plus ice cream is good in any weather! Especially this yumminess! 🍨🍨🍨🍨
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Mexican Chocolate Ice Cream
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•2 Cans FULL Fat Coconut Milk (15 oz) • 6 oz Mexican Chocolate • 2 oz Piloncillo/Panela (Mexican Sugar*) also *Brown sugar is an acceptable substitute* • 3 Tablespoons Kahlúa • 1/2 Tsp Vanilla (Extract) • 1 Tsp Cinnamon ————————————————- 1. Heat coconut milk in a medium sized saucepan or pot over medium heat. You want it barely a simmer. 2. Add chocolate & sugar to melt. Stirring frequently. 3. When chocolate had melted & sugar has dissolved, add Kahlua & vanilla. 4. Bring mixture to a boil. This helps reduce the mixture – hello creaminess. 5. Boil gently for about 4 to 5 minutes, stirring constantly. 6. Remove from heat and let cool a bit before pouring into a large container for refrigeration. 7. Refrigerate for at least 1 hour. Or until mixture is cold & ready for the ice cream maker. 8. Pour into prepared ice cream maker & follow directions for your particular appliance. 9. Freeze. 10. EAT.
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#Vegan #VeganFoodShare #Vegansofig #HealthyCravings #Summer #ILoveHealthyCravings #HealthyHabits #HealthAndWellness #Health #Mexican #Kahlua #Chocolate #MexicanChocolate

I could NOT get last night’s #healthydinner out of my head, and I didn’t know what I’d want for lunch during my shift at work. Solution? #Leftovers! Cheaper than ordering out, stretches our dollar a little further by giving you two meals for the price and prep time of one! Win-win! And yes, another #peachtea… did I mention it’s my favorite? ;) #weightlossjourney #weightloss #losingweight #fattofit #healthyeating #healthylunch #lunch #healthycraving #healthyfood #chobani #chobanipowered @chobani #avocado #protein #loveyourself #respectyourbody #cleaneating #eatclean #cleaneats

Looking for a recipe that is perfect for the cold winter nights that are coming soon but also quick and easy to make with a rich + smoky flavor that is so good you just have to make it again + again!!!???… Ok… Here it is! I tweaked this recipe a bit.
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Delicious Veggie Soup🍵
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• 2 cups of Bob’s Red Milk Vegi Soup Mix •
• 1-2 White Onion (Vidalia for sweeter taste) •
• 1 Bunch of Kale (firmer texture) or Spinach (softer texture) •
• 2-4 bouillon veggie cubes •
• Chipotle Chili Pepper (to taste) •
• Sea Salt (to taste) •
• Garlic Salt (to taste) •
• Black Pepper (optional) •
• Jasmine Rice or Quinoa or Jasmine Brown Rice •
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1. Start cooking the Vegi Soup Mix according to basic instructions on the package.
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2. Start cutting up your onions and leafy greens
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3. Add bouillon cubes to the soup mix as it starts to boil, stir until cubes dissolve then lower heat to a slow boil/simmer and cover with a lid for 15 minutes.
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4. If you are going to use Jasmine rice start making it now (separately), if making quinoa you will add it to the Vegi soup mix in a few.
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5. After the 15 minutes add your seasonings according to your taste buds (I don’t measure, I add + stir + taste). Once the seasoning is to your liking then add your chopped onions and leafy greens and if using Quinoa this is when you also add it to the pot.
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6. Let the soup cook for another 30-45 minutes depending on how quickly it cooks (you will know when it is ready by tasting it and depending on your preference.)
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7. If using Jasmine rice, once soup is done and rice is done you will put a small amount of rice in a deep bowl and pour soup mix on top, let cool and eat! Otherwise if not transfer desired portion of soup to your favorite bowl, let cool and eat up! Enjoy!!!😊
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#ILoveHealthyCravings #WhatVegansEat #VeganFoodShare #VeganKitchenDiaries #Vegansofig #HealthyCravings #HealthyLiving #HealthandWellness #Recipes #VeganRecipes #RecipeOfTheDay #CleanEating #EatRealFood #GoodMoodFood #Cooking #Soup #VegetableSoup #VeggieSoup #SoupOfTheDay

FRIED ARTICHOKES OVER LEMON BUTTER PASTA🍝
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INGREDIENTS:

•1 can artichoke hearts, rinsed drained and dried well
•1/2 pound pasta, cooked according to package directions
•2 tbsp vegan butter (I used Earth Balance)
•2 tbsp finely minced yellow onion
•1 tbsp minced garlic
•4 tbsp lemon juice
•2 tbsp dry white wine
•2 tbsp capers
•2 tbsp cold vegan butter (I used Earth Balance)
•Sea Salt and pepper to taste
•Grape-seed or Olive oil for frying
•Parmela or another Parmesan Vegan substitute for sprinkling (optional)
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PREPARATION:
Add pasta to boiling salted water. Cook per package directions.

Add about 1/2 inch of olive oil to a shallow pan. Turn on medium high heat. When oil is hot add the drained and dried artichoke hears. Allow to cook until golden brown on all sides. Remove from oil and place on a paper towel to absorb excess oil. Season lightly with salt and pepper.

While pasta and artichokes are cooking add 2 tablespoons of the vegan butter to a saute pan over medium heat. When butter is melted add the onion and garlic and season with salt and pepper. Cook for a few minutes until onion begins to soften. Add the wine and continue to cook for a few minutes stirring to incorporate. Once incorporated add the cold butter, ee-season with salt and pepper and whisk to emulsify.

When the pasta is finished cooking drain in a colander and when ready, add to the sauce. Toss to coat.

To serve, place pasta in a plate or bowl, top with the artichoke hearts, capers and Parmela if using.
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Source: TheVeganVersion.com
#ILoveHealthyCravings #WhatVegansEat #PastaDish #VeganFoodShare #Vegansofig #HealthyCravings #HealthyLiving #HealthandWellness #Recipes #VeganRecipes #RecipeOfTheDay #CleanEating #EatRealFood #GoodMoodFood #Cooking

One of my favorite health accounts to follow is: @superhealthykids!!!
If you are trying to find awesome recipes and ideas to get your children (whole family) to eat healthy and well then check them out!
If you know other health accounts that will help parents with healthy eating ideas for their children then feel free to list the Instagram accounts in the comments below!
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#ILoveHealthyCravings #Kidsofig #HealthyEating #HealthyHabits #HealthyCravings #HealthyLiving #HealthandWellness #Recipes #KidRecipes #RecipeIdeas #CleanEating #EatRealFood #GoodMoodFood #Cooking #HealthyKids

FEATURE OF THE DAY🎥:
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@sugarcaneraw is a Personal Chef and Catering service specializing in bringing the African Diaspora through Soul, Cuban, Caribbean and Latin cuisine. Food with beautiful flavor and soul healthy ingredients. From personal meal prepping to full-service catering, they offer amazing gluten-free, vegan, vegetarian and meat eater options.
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Owner and Executive Chef Dawn Davis developed a passion for cooking in her early elementary years. Born and raised in Southern California Dawn grew up with strong culinary influences all around. Dawn attended The New School of Cooking learning the art of cooking. These experiences continue to lend to her mission to be both a teacher and student of Eating Clean, Sustainable and Locally!
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If you have any questions, please feel free to contact her at: (323) 453- 9179 OR Email: sugarcaneraw@gmail.com
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This salad recipe she created is a toss up of Grannie Smith Apples, Red Onions, Fresh Mint, Lemon, Coconut Oil, Agave and RiceVinegar. She roasts her beets in Coconut Oil and Kosher Salt…for her this is the perfect combination. Enjoy!
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Ingredients:

•4 large beets (2 1/2 pounds) Peal and Cut into medium sized triangles
•5 thyme sprigs
•7 mint leaves
•1/2 large red onion slice thin
•1/2 cup coconut oil, plus more for drizzling
•Kosher Salt and freshly ground pepper
•1/4 cup rice vinegar
•1 teaspoon agave
•2 tablespoons prepared horseradish
•1/3 cup roasted almonds, chopped
•3 tablespoons of lemon juice
•1 green apple, thickly sliced
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1. Preheat the oven to 375°. In a baking sheet, lightly drizzle the beets and thyme with coconut oil. Season with salt and pepper. Roast until the beets are tender, about 35minutes. Let cool.
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2. In a large bowl, whisk the vinegar with the lemon juice. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish, mint and season with salt and pepper; toss with the beets, onions, apples and almonds. Ready!!!!
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#vegan #vegetarian #veganfoodshare #vegansofig #veganrecipes #veganfoodie #featureoftheday #igdaily #healthyhabits #healthfood #beets #healthycravings #salad #saladrecipes #eatclean #cleaneating #goodmoodfood

Recipe Courtesy of @dreenaburton (revised by me)
Hempanana Smoothie wheat-free, gluten-free, soy-free This smoothie was a morning fix for me after having our third baby. It satisfied my sweet tooth in a healthy way in the morning, and gave me essential fatty acids from the hemp seeds (as well as white chia seeds) that were beneficial for nursing. photo credit: kokoskitchen.com
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Ingredients:
•1/2 cup hemp seeds or @Nutiva hemp powder
•1 cup plain or vanilla non-dairy milk
•1 cup water (or more non-dairy milk)
•2 cups frozen sliced banana (fairly ripe/overripe is best)
•1/2 – 1 tbsp whole white chia seed (or 1 tbsp ground white chia seed),optional
•1/4 – 1/2 tsp cinnamon
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Instructions:
Add all ingredients to a blender and puree for a few minutes to ensure the hemp and chia seeds are pulverized and well incorporated. Frozen or fresh strawberries are also excellent in this smoothie, try adding 1/2 cup or more. If using frozen strawberries, you may need to add extra non-dairy milk or water to help loosen the mixture to puree it fully.
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#smoothie #hemp #banana #hempsmoothie #Hempanana #veganfoodshare #vegan #vegansofig #healthyliving #healthandwellness #healthycravings #healthyhabits

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