Well well well. people will get mad at you for telling the truth about vaccines. but they won't get angry at the people who lied to them 🤷🏼 (yup i'm ready to get shadow banned and censored again). but we're getting woke and about to change the rules of this giant s****d game once and for all 🎲🃏🔮 .
Bowls of goodness 🌱💫 baked potato cubes, pan-fried tofu (how-to in my story highlights), avocado, cherry tomatoes, cucumber, baked pumpkin, purple cabbage and hummus. really missing and craving these buddha bowls i ate eating throughout the summer but i just find myself eating veggie-tofu stir fries with rice every day. but they're delicious, too!
have a great weekend ✌🏼
buddha bowl mit gebackenen kartoffelwürfeln, angebratenem tofu (rezept in meinen story highlights), avocado, cherrytomaten, gurke, gebackenem kürbis, rotkohl und hummus 🌱💫 habt ein schönes wochenende ✌🏼
2 hours ago
Exploring denver, co this weekend and having a blast so far, but if i were home i would defintiely be making this eggplant pizza for dinner! pizza friday is a thing, right? 🍕💃🏻💯 #eatingbirdfood#lowcarb#healthypizza .
grab the recipe via the link in my bio —> @eatingbirdfood
Protein buddha bowl 💪🏻 from @wearesovegan - this recipe makes 2 bowls:
1/2 cup uncooked quinoa
1 x 400g tinned black beans
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp chilli powder
250 g firm tofu
1/2 cup pickled red cabbage
1 red pepper (julienned)
1/2 cucumber (julienned)
handful of coriander (chopped)
1 avocado (sliced)
chilli sauce (for serving)
1 lime (for serving)
for the marinade
1 tbsp soya sauce
1 tbsp lime juice
1 tbsp sesame oil
2 tsp maple syrup
1 tsp chilli sauce
2 tsp peanut butter
1. preheat the oven to 200°c or 390°f and line a baking tray with parchment paper.
2. remove the tofu from the packaging and gently press it to remove any excess water. place the tofu on a chopping board and slice it into 1” cubes.
3. combine the marinade ingredients together in a medium-sized bowl. then add the tofu, toss the cubes in the marinade to coat and set to one side.
4. meanwhile add the quinoa to a saucepan with 1 cup of water. bring to the boil, then simmer for 40 minutes or until soft.
5. place the tofu cubes on the pre-lined baking tray and bake for 25 minutes.
6. remove the tofu from the oven and add the black beans to the baking tray. season the beans with chilli powder, paprika and garlic powder, then bake for another 5 minutes with the tofu.
7. remove the tofu and beans from the oven and set to one side.
8. start assembling your bowls by adding half of the tofu, quinoa, beans, red cabbage, red pepper and cucumber.
9. top with half of the avocado and serve with a squeeze of lime, a drizzle of chilli sauce and a spoonful of leftover marinade.
Black bean & spinach quesadillas by the amazing @thevegansara with a delicious vegan nacho cheese! receipe below 😍
12 6-inch corn tortillas
1 can black beans (drained + rinsed)
1/2 cup chopped onion
5 oz spinach
1 tbsp cumin
salt & pepper
vegan nacho cheese (recipe below if you don’t have access to store bought)
vegan sour cream
melt some vegan butter in a large saute pan on medium, add onion and cook until soft and golden.
add spinach and cook til wilted, then add beans, cumin, salt & pepper. set bean mixture aside.
using a nonstick pan, place tortillas on the pan on low/med and toast until you see the tortilla bubble up.
spread 2 tbsp of cheese sauce on the tortilla in the pan using a wooden spoon.
add some bean filling to half the tortilla and then fold the other half on top and press down with the spatula (it should sizzle). cook 3-4 minutes on each side. repeat with the rest of the tortillas. top with salsa, vegan sour cream + more cehese.
vegan nacho recipe:
3.5 cups water
2 cups raw cashews (pre-soaked)
juice from 1 lemon
3 tsp salt
3/4 tsp paprika
1 tsp garlic powder
1/2 cup nutritional yeast
(optional for spiceness) 7 oz can of pimientos (if you don’t have substitute with 1/2 red pepper or just a few dashes of sriricha)
blend it all in a blender until smooth.
. #veganrecipes#veganmexican#vegancheese veganvultures #vegan#vegansofig#veganism#veganfoodshare#vegansofinstagram#plantbased#govegan#veganfood#whatveganseat#veganlife#crueltyfree#veganfoodporn#vegetarian#healthy#veganlifestyle#vegangirl#health
Just some “prebranec” out of a can and fresh tomatoes. never would have thought this tastes so good.
Açaí bowl 🌈 anyone else thing these should be a food group by now? 🤷🏻♀️ i don’t think a day goes by where i’m not in the mood for one of these nutritious bowls of goodness. i’ve tried so many, and i have to say nothing compared to haleiwa bowls or banzai bowls until now. @hashplayavista has the best açaí bowl in socal. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is for sure a secret find. the little cafe is tucked away between office buildings but is such a gold mind. i’ve already been twice in one weekend 😬 whoops! and every time i went the place was packed. they’re menu is mostly hot breakfast foods like waffles, pancakes (not v), and eggs but they also warm bowls that can be made vegan so i’m definitely going back soon! little did anyone know... their açaí bowl is to die for. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
the açaí is just like a sorbet, smooth & sweet, they top it off with loads of their homemade granola (also should be a food group by now), fresh bananas, blueberries, a drizzle of honey, and on the bottom are slices of pineapple and strawberries. genius! so so dang good. 😋🌺 #açaíbowl happy aloha friday 🤙🏽 (shoutout to my big @littlecarson for showing me this place, you’re the best)
#ad have you heard the exciting news? @milkandeggscom started offering goodies by @yvonnesvegankitchen!
i hadn't tried her 'thin mints' before, so i ordered those right away. the verdict? it's so good! i wish there were more than 3 cookies in a box, but perhaps it's good for me that there's only 3! #realtalk lol
Having to eat my first "meal" of the day at 5:15am used to give me soo much anxiety. i would literally plan the night before how i could eat the least amount of calories but still be able to get my workout done.
butttt my workouts were trash so i finally found a way that works for me..before weights i eat a fast digesting carb source for energy, paired with a little bit of f*t to keep me full. i almost always have wheat or flax toast with 1 tablespoon of peanut butter and 1/2 of a frozen banana(around 250 calories).
post workout(3 hours later), i try to get in a significant amount of protein with f*t to keep me full until about 1pm. eggs are my go too, usually with some kind of veggie(spinach or whatever leftover veggies i have)! whole eggs with added liquid egg whites for extra protein, plus a little lite cheese is my fav combo🍳✨ a balance between fat, carbs and protein, without being too complicated. •
what's your favorite breakfast??