What I ate today: grilled salmon, canned black beans (seasoned with garlic powder, oregano, red wine vinegar, salt and black pepper), beetroots and mashed potatoes. I don’t know why people complain that eating healthy is boring… I actually quite enjoy simple healthy meals like these! :)
:: walnuts + dates + oats + raw cacao powder + sunflower seeds + chia seeds + maple syrup + coconut oil + cinnamon + himalayan salt ::
one of these lil balls fills me up with so much nourishing goodness & immediately my cravings for chocolate or sugar simply fade away… they are raw vegan :) just blend it altogether & roll them into balls! in joy! ~*~
Sift the dry ingredients into a large bowl. You want the dough to be lumpy when making pancakes, but you don’t want the starting base to be lumpy.
Melt your butter and combine with the apple sauce and sugar. With an electric hand mixer mix the brine until it’s stiff and fluffy.
Pour your milk and butter mixture into the peaked brine and lightly mix together.
Pour your wet ingredients into the bowl with the dry ingredients and fold them together. Do not over mix! Your batter should be a little lumpy. Then set aside in the fridge for 10 minutes.
After 10 minutes heat a large frying pan with some vegan butter. Take about 2 tbsp worth of batter and just drop it on your pan. Fry until little bubbles start forming then flip the pancake on the other side.
Once you’re finished you can top you pancakes with whatever you want. I used maple syrup and coco whip and some raspberries. Have fun!
Peel and very finely slice the red onion, finely slice the lettuce and cut the cherry tomatoes into quarters. Drain the tuna, but keep the oil for the dressing. Boil the eggs for 7-8 minutes, peel and let it cool for few minutes, then cut it into quarters.
For the dressing, mix all the ingredients and oil from the tuna together, then season with salt and pepper to your liking.
To assemble the salad, add mixed leaves, lettuce, red onion, cherry tomatoes, tuna and eggs to a plate and top with dressing.
1 head cauliflower, cleaned and chopped into bite-size piece ½ cup dairy-free milk ½ cup water 1 cup flour 2 tsp nutritional yeast 1 tsp paprika, cumin, garlic powder 1 tsp minced garlic, sautéed ½ cup BBQ sauce 2 tbsp Frank’s Red Hot sauce
1) Preheat oven to 425F. In a bowl, mix milk, water, flour, and seasonings. 2) Coat cauliflower in batter, shake off excessive. 3) Line a cookie sheet with tin foil and coat with oil. Place cauliflower on pan and put in oven for 20-25 minutes. Turn the cauliflower over halfway through. 4) Meanwhile, mix garlic, BBQ sauce, and hot sauce. 5) When cauliflower is done cooking (batter should be a medium brown), coat in the BBQ sauce mix.
Roasted Acorn Squash Stuffed with Brown rice, Spinach, and Mushrooms
1 acorn squash, cut in half and seeds scooped out 1 cup prepared brown rice 1 cup chopped spinach 1 cup finely diced mushrooms of your choice 2 TBSP vegetable broth 2 TSBP olive oil Salt and pepper 2 TBSP rubbed sage
1) Preheat oven to 450 degrees Fahrenheit. Brush the inside of the squash with olive oil. Sprinkle salt and pepper to your liking. Rub the rims of the squash with the sage. Roast until the flesh is tender, about 20-30 minutes.
2) While the squash is roasting, sauté spinach and mushrooms over medium heat with olive oil or water. When spinach begins to wilt, add vegetable broth and prepared brown rice. Mix thoroughly and remove from heat.
3) When the squash is done roasting, remove from oven and stuff with the vegetable mixture. Serve warm.
Homemade vegan spicy ramen miso soup! I used genmai (brown rice) miso pasta, tamari marinated mushrooms, cabbage, carrots, kale, green onion, broccoli, brown rice ramen noodles, sriracha, and sesame seeds. So good, so simple, so easy to make! Took like 10 minutes to wash and cut the veggies, and only 3 minutes to cook the ramen, and then you just throw em all together! Boom, done
Here’s the original recipe:
So I was messing around in the kitchen, trying to make a side to go with the steak Jon was grilling. I knew I have two zucchini a but no eggs or bread crumbs (I usually make baked zucchini fries). So I seasoned them with Italian seasoning and tolled them on the grill with the steaks.
No surprise them smelled like pizza so Jon said lets sprinkle cheese on them right off the grill.
AMAZING. We hardly used any cheese and happened to have a Mexican blend of shredded cheese (not my favorite). They literally came out like little pizzas!!!!
Jon doesn’t even like zucchini but he ate as much as I did. I have never seen him eat veggies before steak but he couldn’t stop. So I had to share this.
🔹Zucchini sliced to about half an inch
🔹seasoned with Italian spices (come in a jar labeled as such lol nothing fancy
🔹grilled or baked to your preferences
🔹sprinkle with shredded cheese as soon as they come off of the grill or out of the over
This isn’t something I even would have thought of. I usually put mozz on zucchini if anything but the Italian seasoning really kicked it up to a pizza level 😍