Can we make Taco Thursday a thing?😍 Whole-wheat tacos served with curried beans, roasted peanuts, avocado, tomato salsa, red onion, roasted capsicum, sprouts, sesame seeds, lime and copious amounts of salad :) Really delicious if I do say so myself haha 😅 All #vegan because life is too short to make others shorter✌️
Finally posting a photo 😂 This was my first time actually having tempeh. I’ve always been a bit sceptical about it but it turned out really good 🔥 I left it in a marinade for 10 minutes in peanut sauce, soy sauce and maple syrup and then cooked it until crispy and brown in a non-stick pan and served with tabouleh, corn, avocado, salad, kumara, beans and almonds and a sad little lemon half from my lemon tree 😂 hey it looks cool? Uni break starts today and I couldn’t be more excited for the break, Happy Easter everyone 🐰 xx Zoe
I was in bed all day yesterday, fluctuating between fever and chills. The sudden illness came out of nowhere—I hadn’t been around anyone with the flu, and I didn’t have any other symptoms. One moment I was be rocking a solid 100.3º, and the next a meager 96.6º. To be honest, it felt like a deeply psychosomatic manifestation of what’s been going on in my mind as I navigate our current political clime: Constant fluctuations of fierce anger and chilling sorrow. Maybe my body just finally caught up with my mind.
By 9pm—and a full day of giving myself permission not to look at the news (I felt guilty, but knew I had to check out for just a few hours)—the fever was gone. I’d slept deeply and well both the night before and throughout the day. I slept again, hard, another eight hours, and woke today more determined than ever to handle my self-care more conscientiously. More like I might if I were taking care of someone else.
Which of course, for me, begins with my Vitamix. Read more and get the recipe here.
This “recipe” is not necessarily a recipe because this was something I threw together for dinner. I marinated beef stir-fry strips in my favorite go-to seasoning blend (granulated garlic, granulated onion, smoked + hot paprika, kosher salt, and black pepper + olive oil) for a few minutes and cooked until medium rare in a cast iron pan. Chopped up two medium sized tomatoes from the vine along with one whole avocado, “roasted” some sweet corn on the stove and tossed these together olive oil, sea salt, pepper, lime juice, and cilantro. Assembled my bowl and topped with shredded cheddar cheese and a dollop of Greek yogurt. Simple, healthy, quick and delicious.
marinated stir-fry strips of chicken in a small bit of olive oil, honey, and a seasoning blend: 1 tsp of the following: smoked paprika, Harissa spice, Indian red pepper, ancho chili powder. ½ tsp of the following: kosher salt and black pepper. put the bowl together with spinach, brown rice, one whole Toma tomato, organic sweet corn, and sliced avocado. topped with a sugar+calorie free salad dressing.