BREAKFAST IN THAILAND!

Such and amazing variety of fruit that I’ve never tried before, and really easy to put together back at home!

1 piece of papaya
2 pieces of guava
2 pieces of pineapple
2 pieces of watermelon
1/3 cup cubed dragon fruit
2 mini pancakes
With a glass of freshly squeezed orange juice!
🍉🍐🍊🍍🥝🍓🥞

Such a lovely breakfast. The great thing about this is that you can prepare all this cut fruit and eat it all through out the week! Especially since it’s such a wide variety, you’ll never find yourself getting bored!
Hope you all enjoy.

So if you’re in the health/lifestyle sphere you’ll almost definitely have heard of overnight oats; the deliciously easy, healthy, vegan and filling breakfast of our collective dreams. This is a collection of my favourite variations of the basic recipe which are all cheap and practical recipes, perfect for students!

Basic Recipe

I use a large-ish mug and base my measurements off of that. Just imagine each measurement as a fraction of the container, an 8oz jar works really well.

  • ½ mug of rolled oats
  • Tablespoon chia seeds
  • ¼ mug of water
  • ¼ almond milk (you can use other milks)
  • Pinch of salt
  • Sweeten to taste (I use 1.5 teaspoons of maple syrup)

Mix all together in the mug, cover and leave it overnight in the fridge.

Flavours/Variations

Pumpkin Spice
This is great to satisfy your basic bitch needs

  • Tablespoon pumpkin puree
  • ½ teaspoon cinnamon
  • ½ teaspoon of mixed spice

Apple Pie
Very autumnal and yummy, leave out the sweetener if your apple sauce is sweet

  • 1 tablespoon apple sauce (cook some cooking apples at the beginning of the week, you can add other ingredients at this point if you want)
  • 1/8 mug of raisins
  • ½ teaspoon cinnamon
  • ¼ teaspoon mixed spice

Peanut & Banana
Mix in the peanut butter with the liquid before adding the oats

  • 1 tablespoon peanut butter
  • ¼ banana mashed
  • ¼ banana chopped up

Raspberry & Almond
If you want you can add white chocolate chips, I dont as they’re non-vegan

  • 1/8 mug raspberries
  • 1 tsp almond essence
  • Skoosh of flaked almonds

Peach & Apricot
Buy a tin of peaches and blitz at the beginning of the week, keep in a tupperware in the fridge until you need them. Keep the syrup they come in separately.

  • 1 tablespoon blitzed peach
  • 1/8 mug chopped apricots (dried or fresh, whatever)
  • Drizzle with syrup from tin

Long time no see! Sorry for being so MIA recently (for the past 6 months oops) - I’ve been focusing on school & work a lot lately, but I’ve still been making fitness and health a priority of course! Here’s an update on my diet currently: I’m vegan & I don’t eat processed sugars, white bread/pastas, and junk food (even if it’s vegan!) This just means no fries, Oreos, potato chips, chocolates, - on top of no animal based products, etc. This also means I have a lot of meals like this one!!

This is a basil stir fry with spinach & kale, cherry tomatoes, cauliflower, and mushrooms, with roasted garlic. And I’m pretty sure there’s some whole wheat pasta hiding under it 😋

As of my workout regime, I’ve been weight lifting a lot lately, instead of doing an endurance based cardio regimen. I feel like I’ve been through every diet & every workout guide there is, and so far they have all worked in different ways. Here’s what I’m doing right now: I’m doing one leg day and one arm day a week. I start each day with a ten minute warm up on the treadmill or stair climber, and end each day with a 5 minute ab workout. For training my muscles I just try to increase my weights steadily (one or two pounds every other week for arms, 3 or 4 pounds for legs) and I use a variety of exercises. I typically spend about an hour at the gym each time. Since I’m only at the gym three or four times a week (sometimes I do yoga, sometimes I do a stretching day, or just cardio) - i make sure to stay on my feet a lot outside of the gym. I got a new job at Whole Foods which has me on my feet all day & I’ve been walking a lot around Portland.

So far I’ve been feeling good, no stomach aches, very little bloating anymore. I’ve been vegan about a month and a half so far and it’s been a lot easier than I anticipated! The only drawback is that I’ve been breaking out on my face a lot more than usual but I’m going through some facial treatments and trying to figure out what’s the cause.

Anyways! It’s good to be posting again, hopefully I’ll send out another meal update soon! 😋❤️

Vegan Sweet Potato Cheesy Pasta Bake

Serves 6

Ingredients:

750g Penne 

1 ½ medium sweet potatoes peeled and diced

handful of sage 

almond milk 

vegan butter 

silken tofu

For the ‘cheese sauce’:

¼ cup flour

2 cups water 

1 tbsp olive oil

3 cloves of garlic (finely chopped)

2 tbsp nutritional yeast 

1 tsp yellow mustard 

pinch of turmeric 

1 tsp dried basil 

1. Put a large and a medium pan of water on to boil for your pasta and sweet potato. Whilst this is coming up get cracking on your ‘cheese sauce’: 

2. In a measuring jug add your flour and water and sieve vigorously until well mixed. Put a small saucepan on a low heat and add your garlic and olive oil, allow the garlic to soften, stir often to avoid it burning. Add your dried basil to the garlic and stir for a further minute or so. 

3. Slowly add your flour solution to the pan and whisk the garlic in to the mixture. Once successfully combined, add your mustard, turmeric and nutritional yeast. Keep whisking until you have a thick white sauce-like consistency. 

4. Now your pasta should be boiling and as should your sweet potato. Make sure the pasta is al dente and the potato is soft. Sieve them both. Set aside the pasta, reserving a cup or so of the pasta water in case your sauce is too thick. Mash your sweet potato over a low heat with a tsp of vegan butter and ½ a cup of almond milk, until it’s creamy.

5. Now preheat your oven to 180*. In a large deep baking dish add crumbled silken tofu to the bottom of the pan, it should resemble ricotta. Add your cheese sauce and your mashed sweet potato then your torn sage leaves. 

6. Now it’s time to add the pasta, make sure the whole lot is well combined and seasoned with salt and pepper to your taste. Pat the top down with a spatula until even. Bake for 25-30 minutes or until crispy on top. 

7. Dig in!

3

Zizzi’s appreciation post. I absolutely love Zizzi’s because of how extensive their menu is, and the fact that they have a dedicated vegan menu (just ask for the allergen menu for the vegan page). I went to Zizzi’s twice in the last week and on both occasions tried their vegan pizza made with a coconut oil-based cheese substitute. The pizza on the top right is their vegan pepperonata with spicy chillis and fire-roasted tomatoes, and the top left is my personal favourite, the winter zucca with roasted butternut squash. I absolutely love the flavour of these pizzas and the base is really light and tasty as well. The portions are also really generous, so I usually have a couple of slices leftover for lunch the next day- always a good thing for a busy student!

Cherry on top of a great meal is their vegan dessert, a glorious sticky chocolate torte with coconut gelato. Would definitely recommend this to dark chocolate lovers!

anonymous asked:

could u gimme examples of some meals that u would eat regularly? a fave of mine is leafy salad (11) homemade dressing (~25) mushrooms & peppers cooked together (~60) & maybe if my mum makes me some chicken tossed through it for the protien so ~150 total. do u have any other ideas? we're the same height but u have my dream body 💘

Thanks ^^ I eat apples, bananas, melons (galia, piel de sapo and cantaloupe are my faves) or greek yoghurt (not with honey, strawberries have way fewer calories) for breakfast and lunch.

For dinner I often eat mozzarella and tomatoes (just sliced with some dried herbs on top), any kind of soup (I use mushrooms and veggies in them as a substitute for meat) or 100g of fish with lots veggies/vegetable pasta :) x

QUICK VEGE FIX

A great snack or meal, depending on how many you make. Usually 6-8 fully-packed squares are enough to make me full. But eat more or less, depending on what you feel like.

You’ll need:

  • 6 Sunrice’s gluten free “Rice and Grain Squares”
  • half a large avocado
  • hummus
  • large handful of leafy greens
  • tomato [sliced]
  • small patch of watercress sprinkled on top
  • squeeze of lemon
  • touch of black pepper.