Cash in on these chips - you can get Terra vegetable chips for free this month by redeeming your Fresh Rewards points! 🕺
These Broccoslaw and Lamb Pita Pockets are so quick and easy to whip up. They’re perfect for when you’re short on time and want a veggie filled meal fast! Grab the recipe on our website and eat your colours!
HOW TO PUT TOGETHER A BALANCED, VEGAN MEAL🥦🌶🥑
This is tofu, mushrooms, greens, veggies and a rice, chickpeas and sweet potato curry mix.
I know making a vegan dinner can feel challenging when you’ve never done it before, so you can use this as a guide:
▪️Start by choosing a protein source. It can be tofu, tempeh, chickpeas, lentils, beans, nuts, seeds and/or grains. Tofu and tempeh have a higher protein content and can be a good (but not necessary) option for athletes.
▪️Get some carb -and fiber rich foods like potatoes, leafy greens, other veggies and/or grains.
▪️To get some healthy fats in there you can use nuts or seeds, avocado or olives. There’s also quite a lot of fat in tofu, so i didn’t include any of these in this meal.
Its not necessary to incorporate all of these in every dinner, but try to get some of each in general🙌🏼 Also, these are just examples, there are tons of other options!
I just think its so much easier to come up with a meal when thinking like this personally, so i hope it helps someone else.
Have a great #meatlessmonday
My greatest wish for YOU (whoever you are) this morning is to be filled with an abundance of love, success, peace, health, gratitude, humility, strength, wisdom and kindness. May you always leave a glitter trail of kindness behind you.. ✨May you soar like an eagle 🦅. May you be a bearer and a receiver of good/ positive/ uplifting news. May your heart seek positivity in a world where negativity seems to be a trend and a common denominator in many areas. Go out there and be great! Happy Monday & Good morning to you!😊.. Cloudy ⛅️ and somewhat sunny ☀️ day over here & working super late today so let’s say that I had TIME on my hands 🙌🏾to play.. What’s in my bowl you ask? 👉🏾 Loads of colours ( visible and invisible..Can you guess what else is missing?🔍) 🍍🍑🍐🍏🍌🥝🍈🍇🍓🥥 🌱 🍫 🍯👈🏾 All vegan of course! Wish you could taste it! Lots of love & Blessings to you All! You only GIVE what you HAVE. 🥤 Sip on it!☕️🤗😘🌬💖💛🧡💜💚💙🌈🙏🏾✨
🎶 Song Colors of Love by Brian Culbertson 🎷 💃🏾 🎵
Salada de arroz selvagem com pernil de porco fumado, ervilhas e espargos😋 Wild rice with smoked pork shank, asparagus and green peas
No fim de semana assamos um pernil fumado e sobrou bastante. Com os restos, fizemos mais 3 refeições. Esta salada de arroz selvagem pode e deve comer-se fria. É perfeita para marmitas e piqueniques. O pernil de porco deve ser demolhado de um dia para o outro antes de ser cozido ou assado. Encontram pernil fumado na zona da charcutaria dos supermercados, junto dos presuntos e chouriços.
#lunch #wildrice #ricesalad #cleanfood #healtyfood #lunchbox #marmita #eatyourcolours
🍁🍃🍂 Nothing beats a plate full of vibrant, healing autumn colours for breakfast!
🐓Golden yolk omelette with freshly grated 🌞turmeric folded over slices of 🥛creamy brie de meaux. .
Slices of 🍂🍃 russet and green Otello tomatoes with pepper and olive oil. .
🍃Watercress topped with spicy 🍂red cabbage kimchi.
☕️Good coffee, of course, to finish. 🙏 Life is good.
#getfoodwisdom #eatyourcolours #realfoodrocks
TWO creamy vegan recipes below. Deinitely worth trying!! Sooo good!!! 👌😱
Creeeeamy vegan pumpkin fettuccine😋 sooo good!!! And you don't feel gross after enjoying all that creaminess cos it's all made from plants!! 🌱🥒 Yaaaaay!!!! Smoked paprika and oregano bechemel + garlicky cheese + pumpkin + zucchini 👌
Recipe for so much vegan creaminess below👇
Two awesome creamy vegan recipes you can use with anything to get an awesomely tastey and beautiful creamy texture in your food.
2 tbsp Nuttelex (or vegan butter substitute)
2 tbsp plain flour
1 cup unsweetened plant milk ( I used unsweetened soy and it tasted amazing, not sure how others will go for flavour)
Tsp salt 2 pinches of nutritional yeast (this just adds that cheeseyness, you could go without it you had to)
½ tbsp oregano
1 tbsp smoked paprika ( or to taste)
You can add any herbs you like really.
Put Nuttelex and flour in a pot on med/low heat, stir until Nuttelex is melted and that and the flour are combined. Add milk, salt and nutritional yeas, use a wisk to combine so there are no lumps. Then add herbs and spices. You can crank up the heat but you will need to stir continuously to keep from sticking. Keep going until mixture thickens to where you want it. Mine looked like it was about as thick as yoghurt. Turn off heat. YUM!
Garlicy soft vegan cheese
½ cup cashews boiled for 5- 10 mins
½ cup unsweetened plant milk (I used soy)
½ cup water ( I'm yet to try with all milk, I'm assuming it's be delish! )
1 clove of garlic (flavour saviour)
1 tsp salt
1 tsp olive oil
1 tsp lemon or lime juice
1 tsp nutritional yeast
2 tbsp + ¼ tbsp tapioca starch
Put everything together in something like a nutribullet and blitz til super smooth. This is the trick. I definitely prefer it smooth over grainy although I have cooked a lasagna with it grainy and the graininess disappeared.
Put mixture into a pot and cook on low to med heat, stiring continuously. It will start to go a bit lumpy, that's normal it will all come together and end up smooth and stretchy. Prob takes about 5 mins.
I wasn't sure whether to put this up or not???
Buttt this is 100% how it is.
My girls want to eat like me but I feel like I have to throw those nuggets in there, ya know?
Well maybe you don't know or understand, but my kids go to nan and pops quite alot as my hubby and I both work several days a week.
If I tell them not to give the kids deep fried nuggets and chips then I feel like I'm being a pain in the arse ya know? Like they're looking after them so do i pre-pack their food and risk looking like a pain?? Do i expect them to shop and eat like me? Buy the things I would for the kids??
Advice much appreciated 🤘❤
Fyi- .We don't own a deep fryer.
.I only cook in olive oil or coconut oil.
.i cook nuggets in the air fryer
.this is an easy meal whilst camping .is this even a meal?
Rocket mix + carrot stix + beetroot + tomato + cucumber + shallots + Avo with hemp hearts + dark choc drops + raddish
Quinny's has rocket+ cheese + nuggets + strawberries + dark choc drops & cucumber
As a retail in-store dietitian, one of my favourite parts of my job is having the opportunity to put together tasty and healthy meals for my work colleagues on occasion. Even though thanksgiving was last weekend, I took it upon myself (with the help of my intern Melissa) to put together a thanksgiving feast for lunch on both Saturday and Sunday. That meant starting work at 6am on the weekend, but it was all worth it to see everyone #eattogether
, and simply enjoy a hearty fall meal. I was also able to partake in the feast, and felt very full as a result. (swipe right to feast your eyes!) .
Dinner called for something lighter, and what could be better than a warm fall salad featuring roasted butternut squash, arugula, quinoa, apples, red onion, paprika roasted cashews, feta cheese and a simple red wine vinaigre vinaigrette. So so good. Guess what will be on the lunch menu this week? 😋 Hope you all had a wonderful weekend! .
#eatrealfoods #eatyourcolours #eatyourveggies #foodfreedom #everythinginmoderation #allfoodsfit #healthyswaps #mealprepmonday #jerf #fallsalad #lcldietitian #mycommontable #thenewhealthy #foodflatlay #foodtography #eeeeets #forkyeah #eateranonymous #bestfoodfeed #devourpower #dietitiansofinstagram #intuitiveeating #rdeats #foodasfuel #easymeals
Most of us are used to having buckwheat porridge with butter. Who would have thought that buckwheat could also be used as in a delicious and healthy salad?
Salad from buckwheat is tasty, filling, nutritious and healthy.
BUCKWHEAT SALAD WITH GRAPEFRUIT AND CITRUS DRESSING.
• 400g buckwheat, boiled
• 1 medium grapefruit, sliced and peeled
• 1 medium avocado, sliced
• 50g baby spinach • 50g walnuts
• A few branches coriander, cut
• 3 tbsp apple vinegar
• 2 tbsp lime juice
• 2 tbsp olive oil
• 2 tbsp maple syrup, honey or agave syrup
• 1/2 -1 tsp dijon mustard
• 1/4 tsp salt
• black pepper, to taste
1. Combine buckwheat, spinach, walnuts and grapefruit. Place in a plate, top with avocado. Drizzle dressing.
2. Dressing: combine vibegar, lime juice, olive oil, maple syrup, dijon mustard and salt, pepper. Mix well.
#Lena_Melbourne_en #Lena_Melbourne_en_salad #eatyourcolours #healthyrecipes #vegan #eatyourveggies #whatveganseat #foodinspiration #beautifulcuisines #makeitdelicious #melbournefoodblogger #plantbased #eatvegan #glutenfreevegan #glutenfree #glutenfreelife #nourishingfoods #vegetarian #simplemeals #freshlymade #homemadeisbetter #foodgawker #foodstylist #eattherainbow #eatmoreplants #salad #saladporn
Can you spot the sugar apple? I finally got the chance to buy one today after all this time spent here. This is actualy a phenomenal fruit and it has a long list of benefits possibly because it's closely related to the famous super fruit, #soursop
To name a few:
- prevents asthma
-perfect for pregnant women
-great for hair and skin
-prevents cancer and the list goes on.
Mango & soy milk smoothie with banana, blackberries, blueberries and hemp & chia seeds 😋🥣
I love getting into the kitchen on the weekend and baking for the week ahead! What have you made this weekend? ⠀
has so many amazing recipes, especially these energy bites, perfect for snacks and days out & about 💕⠀
Breakfast in Ubud, Bali 🇮🇩
Applecrisp with gashnoodles of whipped cream 🍎
Made this according to the recipe from @delish
Link in the comments👇
The apples came from a gnarled old tree in our front yard.
This gooey is face-plant worthy😜😝😋
2 things I'm always down for: chocolate and breakfast foods ✌️
Don't veg out this weekend, get yo' ass over to @penylanpantry
- blog post in bio! 😛😛😛
An overload of good and nutritious things in this wrap: creamy hummus, quinoa, kale, spinach, roasted sweet potato, smoked tofu, red cabbage, avocado, tomato, pomegranate, radicchio and a sweet miso-mustard- tahin sauce... #healthylunch
#veganfoodshare #plantbased #veganwraps #nutritiousfood #eatyourveggies #eatyourcolours #veganghent #healthyfood
A gut-loving autumnal nourish bowl for lunch (feat. my first ever fancy pants avocado rose 🥑🌹)
Base of garlic + lemon kale, candy beetroot, purple pea shots and micro greens, cinnamon + cumin roasted sweet potatoes, crispy falafal balls, avocado topped with @goodhempfood
We’re so excited! 3 days to go till the new website is live and the launch of Positive Food Education, our signature approach to nutrition and health promotion. PFE has four themes: Eat Colourful, Eat Mindful, Positive Beliefs and Behaviours and Positive Environment. All our products and services fall under these themes and promote different themes. You’ll be able to read all about it soon. Because we want everyone to have access to PFE, we are celebrating the launch with a 40% of everything sale for 40 hours. The website and sale will start on Tuesday 16th October and sale will end midnight AEST on Wednesday 17th October. The website features products at better prices (with a small shipping rate), health promotion products, new services, new recipes and blogs (and old ones that have all been updated). See you at foost.com.au on Tuesday!
The cold is coming in which means my slow-cooker is coming out!
I put this puppy to work all Fall and Winter long. It's a huge time saver for me and allows me to make large batches of soup that can be stored in my fridge for the week ahead. .
If you have some leftover canned pumpkin from Thanksgiving you can put it to use with my soul warming soup recipe. .
Pumpkin Leek Soup
1 can pumpkin
1 whole leek
5 large carrots
5 stalks celery
1 pack mushrooms
2 tablespoons ghee or coconut oil
1 tbsp cumin
1 tbsp coriander
1 tbsp rosemary
Sea salt and black pepper to taste
1. Chop and place all vegetables into a slow cooker.
2. Add all spices.
3. Add filtered water (enough to cover 3/4 of the vegetables).
4. Cook for 4 hours at high setting or 6 hours at low setting.
5. Put cooked vegetables and liquid in a blender, add ghee/coconut oil, and lemon juice (you will probably have to do this in two batches).
5. Blend until a thick and creamy purée is formed.
6. Jar any extra soup, store in the fridge and use within the week. .