Healthy post-workout meal: quick oregano chicken strips (pan fried with olive oil, oregano, garlic powder, cayenne pepper, salt and black pepper) with rice, hummus, steamed broccoli, green beans and canned sweet corn.
I just love simple mixed plates like this; they’re so easy to prepare, but can absolutely be delicious at the same time. :)
Jes and I have been working a loose whole90. I have three months left in my pregnancy and we both want to focus on being more healthy. 85%-90% of our meals are whole30 compliant, with a little wiggle room for the occasional treat (because I’m pregnant, damnit).
I made this garlic “hummus” dip because I need something to help the raw veggies go down.
- 1 head of cauliflower, cut into pieces
- 2 tablespoons roasted garlic (I grabbed my garlic from the olive bar at the grocery)
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- salt to taste
- dried parsley (optional)
Boil 1-2" of water in a sauce pan and add in cauliflower. Cover and cook for 5 minutes. Remove from heat and strain.
In a food processor or blender, add in cooked cauliflower, garlic, lemon, tahini, salt, and parsley. Blend until smooth.
i wanna be vegan when i move out from my parents place into my apartment, are there any vegan options? like cleaning supplies, and good foods to always have on hand.
vegan options? you’ll have SOOO many once you move out of your folk’s place. Even before you do that though, try to make as many positive steps towards veganism that you can in your current situation. I understand if you can’t go fully vegan right now because you live with your parents, but do your best. Next time you buy skin care/shampoo/conditioner/makeup etc, make sure you buy a vegan brand! I’m not saying throw away what you have now bc that’s still wasteful, but just make sure to buy a vegan brand when it comes time to buy some new products. Also make sure you aren’t buying any clothing made with animal products, such as leather, wool, down feathers, silk, etc.
For makeup, I love Tarte, Urban Decay, and NYX. NYX and ELF are fantastic and cheap vegan makeup brands that you can find everywhere. I get all of my skincare and haircare items from Lush. I LOVE LOVE LOVE their rose scented products like Ro’s Argan Body Conditioner or their Rose Argan solid shampoo bar. I smell of roses all the time and it’s so beautifully romantic and sexy ;)
I use Meyer’s brand for household cleaning products (dish soap, air freshener, etc). I like the lavender scented stuff. I use Dr. Bronner’s (rose) for a general soap and also I love their peppermint toothpaste and mouthwash.
Food to always have on hand? I always keep some jars full of brown rice, black beans, chickpeas, nutritional yeast, and steel cut oats. Boring but staple items to keep in your pantry! I also have little jars filled with spices such as cinnamon, nutmeg, paprika, garlic powder, ginger powder, salt, and pepper. I fill up my jars at my local bulk grocery store to help reduce my trash. I always keep nori sheets in my cupboard for vegan sushi. I keep salt-free ketchup, soy sauce, oil free roasted red pepper hummus, and sriracha in my fridge at all times. Dijon mustard is also great to have on hand for a quick salad dressing (dijon, ACV, w/ a splash of water and you’re good to go). And I always have a bar of vegan dark chocolate in the fridge for bad days. Most of the food I buy is fresh fruits and veggies such as potatoes, sweet potatoes, broccoli, limes, lemons, baby carrots, lettuce, spinach, kale, onions, bell peppers, apples, avocados, blood oranges, bananas, and mushrooms. These are weekly staples for me. I also grow my own herbs (cilantro and basil mostly) and I am working on growing some more plants since spring is rolling around here in the pacific northwest!
Hope all of this helps. Sorry it was just a dump of information haha, good luck with your vegan journey and please message me if you have any additional questions at any time. I am SO happy to help!
Girlfriend you look amazing!! Would you ever be interested in doing a blog post about your healthy eating and exercise routine?
I’ve talked about my recent healthy eating/exercise routine a few times over the past few months, but here is a more detailed explanation because I have been getting this question quite often. I do want to say though that I am not a nutritionist or health guru by any means- these are just things that have worked for me :) different things work for different people!
I lost about 10 pounds last semester. My main priority for my senior year was to treat my body the best that I could by changing my exercise and eating habits (my intentions were not to necessarily lose weight). My other priority was to be more mindful of how I spend my time in general. Though eating healthy and working out in college can be difficult at times, I have found it to be very rewarding. I think it’s always a great thing to make positive goals for yourself- no matter how small they may seem.
Here are some things that worked for me over the past semester or so:
At the beginning of last semester, I decided to transition towards a vegan diet. I now eat about a 95% vegan diet. I eat vegan as frequently as I can. However, a few months ago, my friend’s mom cooked only grilled chicken, so in that case, I did eat that. I eat vegan when I can, but if a friend/family friend is only serving meat, I will eat it. For me, eating a vegan diet isn’t necessarily an ethical thing for me. It’s definitely more about the benefits that come with eating a plant based diet (documentaries like Forks Over Knives really touch on this topic).I am very lactose intolerant (and I have been for pretty much my entire life), and I have been strictly dairy free for several months now. I feel my best when I eat a vegan diet, though it isn’t the easiest choice while living in Mississippi. When I do eat dairy, I have an allergic reaction, and I’ve learned it’s just not worth it (even though Mac & Cheese is like my favorite food on the entire planet).
I feel like I mostly eat small meals throughout the day instead of a traditional three large meals. I eat a TON of Lara Bars (the chocolate brownie and mint chocolate ones are my favorites), almonds, raisins, pumpkin seeds, chia seeds (I eat these with a spoon a few times a week, which I think grosses out my roomies/family), coconut milk yogurt, skinny pop, almond milk, blackberries, blueberries, kind bars (which have honey- but most are dairy free), and hummus. We just got a Chipotle in MS, and I went 4-5 times last week with friends, and it’s super easy for me to eat vegan there. I always order 3 soft tacos with black beans, lettuce, and guac. I also recently learned how to make Acai bowls, which I am super proud of! I make them with frozen acai packets + medjool dates + almond milk + bananas + frozen berries + chia seeds (all in my blender). On top, I usually add blackberries, agave granola, and pumpkin seeds. However, some of these ingredients can be hard to find in my tiny college town, so I do drive to Whole Foods in Memphis about once or twice a month (and to also see my high school bestie who lives in Memphis). For meals, I do go to Panera quite often now that they have brought back the black bean soup (yay!). I get that a few times a week, and I love it! If you do eat meat, you should try the Panera turkey chili soup. It’s really healthy & yummy (and dairy free!)!
In the future, I would like to eat 100% vegan, but that is not always possible, especially in the deep south. After graduation, I would really like to eat a vegan diet 100% of the time if I can. It’s really helped the way I feel throughout the day and it has definitely cleared up my acne. I also find it has made me appreciate food more and really learn about what it is I am eating & how it affects my body/the way I feel.
I do not drink alcohol (I am almost 22, in case anybody was wondering). I have had alcohol maybe twice in the past 6 months or so. Giving up alcohol was a huge decision for me, but it has been such a rewarding, positive experience for me personally. I think it has definitely contributed to my weight lose, and it has cleared up my skin. But most importantly, it has given me more time to focus on the things and people in my life that are important to me. On that note, I mostly drink water & I drink a ton of water every single day. I believe it’s so important to stay hydrated. I do go to starbucks usually once a day, and I almost always get a trenta unsweetened ice green tea (I am a little bit addicted).
For cheat meals, I love getting a bean burrito without cheese from Taco Bell (no shame). I also love Chipotle chips & guac. Oreos are my other guilty pleasure (because they are strangely enough dairy free..).
I started going to Orange Theory at the beginning of last semester, and that has made a huge difference! OTF is not easy by any means, but it’s incredible. It’s a science based workout class that tracks your heart rate while you work out. I find it really challenging, but fun at the same time. I go 2-3 times a week depending on my school load (school is always my top priority). If you have an Orange Theory Fitness near you, definitely try it out. The first class is free! My mom goes every single day and loves it as well. I couldn’t recommend it enough!
On days I don’t have time to go to Orange Theory, I usually workout at my apartment’s gym (though I definitely don’t work out every single day- especially if I am super busy with school/sick/etc.). I usually workout for about 30-40 minutes, and I walk/run on the treadmill for 1-2 miles and lift weights (I also do a lot of abs/arm work).
On weekends, I love to go hiking/walking with friends out on the trails! I go alone sometimes when I am stressed out to clear my mind. Being in nature is such a great stress reliever, and I really enjoy going on walks.
I hope that could answer your question! Again, I am no health expert by any means. These are just things that have worked for me!
I tried this a couple months ago, and it tastes so good and so quick to make, now becomes a regular on our dining table. This is also a low fat hummus which I can eat as much as I want without worry about too much fat intake. I used corn pasta here, I think the hint of corn flavour compliments the beetroot really well, but you can substitute regular pasta since the star of the show is the hummus.
Beet Hummus ingredients are: 1 cup of cooked chickpea (or can), 1 minced garlic, juice and zest of a small lemon, 1 table spoon of coconut sugar,1 table spoon of tahini, salt to taste, and 250g of cooked plain beetroot. (I used precooked vacuum packed from local shop, you can boil or bake your own. I think canned ones will work just as well, just watch out for the flavouring and salt content and adjust your salt/sugar addition accordingly.
Toss them all in a food processor, pulse until you get a smooth texture. Service over your pasta with some parsley! Enjoy!
(This hummus keeps up to 3-4 days in the fridge. So you can make a big batch and use for salad, dipping later too.)
I really want to become dairy free, mostly to better myself and it usually makes my tummy hurt. I was wondering if there's a coffee alternative cause I love caffeine. I love your food posts and would love to know what your go to items are for grocery shopping. Thank you
i’m not huge on coffee but when i do have it (iced coffee during finals / midterms at school) i’ll just put almond or soy milk in it :) for grocery shopping it varies based on the week, but as of right now this is my list (i’ve linked the non-fresh produce things so you can reference the brands or get them on amazon fresh) xx
Dairy Free Deviled Eggs - Hard boil the eggs. When done, peal off the shell, cut them in half, and scoop out the yolk. Mix the yolk with hummus, mustard, salt, and pepper. Scoop back into egg white, and sprinkle with paprika to make it look pretty. :) Can eat hot or cold!
Sauteed Green Beans - Saute in olive oil, and at the end add a little bit of vegan butter and salt.
Like most of my recipes, this calls for a few main ingredients and the rest is adaptable to suit your budget, timeframe, tastes, and imagination. In the future I think I’ll break this down into individual recipes, but for now, I’m lazy.
Depending on where you are in the world, capsicums (bell peppers) can be cheap or expensive. I’ve found if you can find them in jars, you get a lot more for your money and they take less cooking.
Bell peppers (Red is best, but you can use other colours too)
There’s a bunch of possible combinations, but here’s some of the ones that I like:
Spinach, Quinoa, Basil, Tinned tomatoes, Veggie Stock, Garlic, and Onion
Roast Pumpkin, Cashew nuts, Spinach
Cooked Broccoli, Cauliflower, Carrot,
Garlic and Onion
with Veggie stock, soy sauce, a splash of sweet chilli, and Mashed beans (optional)
Brown rice, Kidney beans, Tinned tomatoes, Corn, Celery, Sweet chilli sauce, Garlic, and Onion
Guacamole - Avocado (smooshed), Lemon Juice, Paprika, Salt, (optionally you can add fresh chopped tomato, grated carrot and cucumber) stirred together
Basil pesto - Fresh basil leaves, cashews/pumpkin seeds/sunflower seeds, a sprinkling of brewers yeast, and a splash of oil, blended together
Sweet tomato sauce - Tinned tomatoes, a dollop of barbecue sauce (or a splash of vinegar and a teaspoon of brown sugar), fried onions, and raisins, simmered for a while
If you’re using fresh peppers, slice them in half lengthways and remove the core and seeds. If you’re using jarred ones, just drain them and arrange them on a lined baking tray.
Gather up whatever filling you want to use. Chop up anything that needs chopping. Anything that needs pre cooking, like pumpkin, quinoa, or cauliflower, get that going.
Chop and fry garlic and onions if you’re using them, then add whatever else is going in, stir and and adjust to your tastes, then let it simmer till it’s very thick, add a little cornflour if you need to.
Now, depending on the sauce and your tastes, you might want to include the sauce in the actual peppers, drizzle it over the top, or add it after cooking. That’s up to you. I like to pair anything with beans or rice with guacamole and add the guacamole after cooking, but I like to add the hummus sauce to other fillings before cooking.
Preheat the oven to 180 C (350 F).
Spoon your filling into the peppers. It pays to underfill them a little bit since they tend to leak while cooking. Add sauce if you want to.
Bake them for about 20 minutes or until they go a little bit crispy on top.
Take them out of the oven, add sauce if desired, and eat.
So I was tinkering around in the kitchen and made these amaaazing mashed potatoes, I’m obsessed! 400 grams steamed Yukon gold and red potatoes mashed with garlic powder, ½ cup almond milk, 1 tbsp oil free hummus, ½ avocado, basil, oregano, 1 tbsp nutritional yeast, and frozen peas! So creamy and yummy
HANNAH PLEASE PLEASE GIVE US YOUR FAT FREE HUMMUS RECIPE I NEED IT IN MY LIFE
Its just 1 cup dry garbanzo beans, I cook them in the instant pot for 1 hour with 2 cups of water then blend them in the vitamix with 2 cloves garlic (i dont even mince it) 1 tsp cumin, ½ tsp salt, and the juice of half a lemon - thats it
The trick I’m about to share with all of you that makes my hummus so great was passed on to me through quite a series of sources! I was taught this by my mom’s best friend who herself learned it from her husband’s Lebanese mother. Got that? Okay! The trick is to use a bit of the canning liquid from the chickpeas. It adds moisture in the place of excess oil and actually makes it creamier & more flavorful. In fact, compared to major pre-made brands of hummus, which have around 70 calories & 5g fat per 2 Tablespoons, you could still have double my recipe for half the calories, less than half the fat, and double the protein! Plus it’s homemade, customizable to whatever flavors & spice levels you like, and wonderfully cheap to make! I hope you enjoy it as much as I do!
PS- while it’s true that the canning liquid contains some sugars/ salt that the beans might have released while soaking, you’re only using a small amount over very many servings so my take is don’t worry about it! :)
PPS- haha! I get my roasted garlic from the olive bar at the grocery store. You can buy a bottle of garlic oil if you like it (or if you love it like I do!) but if you only need it for this, just use some of the oil the garlic is packed in!
Hummus is very versatile, you can enjoy it as a dip, on sandwiches, and in salads.
For lunch today I needed to make something quick because I didn’t have a lot of time. Whipped up some hummus, cut some carrots and I even tried dipping cashews into the hummus. Surprisingly, it was very delicious!
16 ounces organic chickpeas 2 T organic extra virgin olive oil, plus extra to drizzle on top 2 organic cloves of garlic 1 ½ t organic dried parsley 1 ½ t organic dried dill 1 ½ t organic dried onion powder 1 t organic lemon juice ½ t sea salt
Place all ingredients into a food processor; blend until smooth.
Place into a bowl and drizzle the top with olive oil and sprinkle with dill.