I make a variant of this salad throughout the year; the only thing that changes is the fruit I use. In winter, the vibrant jewels of pomegranate make this absurdly simple dish feel totally special. It requires no fuss or pretense, and barely needs directions. Instead, the flavors do all the work.
Get the recipe (plus a viral video for the most genius pomegranate deseeding method ever) here!
A great and simple breakfast idea. omelette muffins. Spray a muffin pan with some olive oil, add your favorite omlette mix, pour #scrambledeggs on top, stick it in the oven for $30 minutes at 300F and you have yourself a fun and healthy meal.
now, with this wooden bowl, i’m a perfect food blog k bye
yesterday dinner was arugula, cherry tomatoes, white beans and corn salad + sauteed veggies + hummus, seasoned with evo oil, salt, parsley, pepper and lemon juice, matched with brown rice cakes and followed by an apple
High carb, low fat vegan lunch:Italian noodles cooked al dente, topped with olive oil - sautéed veggies, as well as fresh lemon and and creamy white balsamic vinegar. Served everything with half an avocado. It was tasting fabulous - the contrast between the creamy avocado and vinegar with fresh veggies and sour lemon was simply amazing! xx
Yesterday dinner was a nourish bowl made of lettuce, broccoli, cauliflower, bell peppers, carrots, green beans, chickpeas, fennel, oil-free low-fats homemade potato chips + hummus, seasoned with evo oil, salt, pepper, parsley and lemon juice
I forget to take a picture of tonight’s dinner ahaha c_c i’m always hungry to die after my afternoon naps! It was a chickpea burger with a side of lettuce, fennel, carrots and chickpeas salad + green beans, seasoned with evo oil, salt, pepper and lemon juice (as usual), i also had some brown rice cakes and then an apple