VEGAN SUSHI 🍣 a few days ago I posted on my story asking if you guys have ever made your own sushi before and over 50% of you said no! It’s honestly so much easier than it seems, I made a easy to follow blog post showing exactly how I make mine. Just click the link in my bio or go to www.veganemily.com if you’re interested 😊🌿 This sushi is filled with carrots, cucumber, avocado, tofu and even some pickled beets 🤗
Ezra is here to help us make one final appeal this #monthlydonormonday
We are a very small farm but we have BIG dreams. We want to improve, expand, and most importantly educate on how animals should be treated! We are a non profit that functions entirely off the kindness of those willing to donate their time and money. We have had to stop taking in new rescues because we are in great need of funds! That’s why we’re now on Patreon because with a steady income of donations we can plan ahead, we can put money aside for emergencies and improve the farm for visitors in so many ways!
Our goal for this month is to get to 50 patrons, right now we’re at 29! Even if all you can spare is 1 dollar a month I promise you it would make all the difference in the world for our animals! Please consider donating by clicking the link in our bio. Sharing is also a great way to help spread the word about our October challenge!
Pasta with mushrooms in white wine, garlic and Italian parsley! Sort of like linguini in clam sauce without the clams! 😂😂
Eating healthy doesn’t have to be glamorous. 99% of my meals are thrown together like this. It’s more important to get in nutrients in any and every possible rather than spending a lot of time creating an artsy meal ☺️
When the beets hit... -🍊🍋🍍🍎🍏🍐🍑🍒🍓🍅🥝
Big thanks to @juicebarlakewood
for picking me in the contest and also for sponsoring the upcoming @imovedfw
Simple, simple salad. Just lots of romaine, some carrots and bell peppers, with the almond Caesar dressing.
Picking fresh strawberries from the farm 🍓🍓🍓
Thank goodness for @sakaralife
on crazy busy days like today where I gobbled down lunch at 3:30PM and have yet to shower 🙆🏼♀️ This was the Spicy Harissa Chard Abundance Bowl with tons of veggies and brown rice, and I added an avocado & nutritional yeast. Delicious, nutritious, and ready-to-eat! @sakaralife
discount code: REF_NATHALIELOVE15 for 15% off your order ⚡️🌟💫 #lunch #monday #nutritionbynathalie #allgoodeats
with easy to make cashew cream sauce (swipe left for lower calorie/no cashew dressing) loved loved loved this🔥
For the cashew sauce just blended 1/2 cup of soaked cashews with 1/4 cup of water, minced garlic and salt to taste💕
today felt like a good sushi day so i made 2 different types of rolls with my brown rice and cauliflower rice as a base in both and then one with mushrooms, carrots, and peppers, and the other with tofu, carrots, and avo!!!! avo was my fav for obvious reasons🥑🍙🥡
There is no need to make any animal suffer and be killed for your food your taste when there are so many mouth watering delicious vegan foods out there.
These VEGAN PUMPKIN PIE POPTARTS are such a fun breakfast treat for fall🎃🍂 Made with just 5 ingredients, gluten free and fruit sweetened! Recipe is new on my blog today, link is in my bio and below👇👇
MENSAJE DEL DIA- (ENGL ⬇️)
“Cuando mas Difícil se ponga todo, trabaja mas fuerte.”
Bonita semana y mucho éxito!!!
MESSAGE OF THE DAY-
"When it gets harder in Life as it often does- You turn it around and work harder." Have a great week my people!!!!
Red curry with tofu and a bunch of broccoli, rice, and a baked sweet potato. Monday’s food and this cold front coming through has me feeling all cozy. 🍛
Sweet Potato Quinoa Cakes with Lemon Dill Soy Yogurt Sauce
Just me posting some more pho 😂 this one was so good and worth the drive!
Harvest minestrone from the Fall 2018 copy of the @forksoverknives
magazine 😍 so cozy & comforting after a busy, rainy day & packed with all kinds of goodness, including rutabaga, parsnips, carrots, turnips, celery, cannellini beans, whole grain shell pasta & I added in some butternut squash & a can of fire roasted tomatoes we had in our pantry 🥕🍅🥄 definitely feel like I’m in a serious fall vibe after eating all these root veggies! What’s your favorite root vegetable? Mine are probably beets 🤑🤑
👉🏼🎙Catch up on past episodes of The Unlock Wellness Podcast! In Episode 169, I talked with Amy McKinnon (@amymckinnonnutrition
)! Amy is a long-distance runner and plant-based nutritionist who has been living with Type 1 Diabetes for 18 years. She specializes in working with people living with Type 1 in managing their nutrition and diabetes for optimal blood glucose control. She also works with clients with weight loss, improving athletic performance, and increasing overall health and well-being.
Amy is doing some really inspiring work, not only with assisting others with their health, but with her own athletic career as well. She's run 6 marathons, qualified for the Boston Marathon twice, and in 2016 ran 40 half marathons while traveling around South America to raise awareness for Type 1 Diabetes. 🌱🏃🏻♀️ Excited to share our conversation!😊 🎙🎙Episode available on iTunes, Spotify, Soundcloud, YouTube, Google Play, Stitcher, and most other podcast apps!🎧🎧 👉🏼Link in bio!!!👈🏼 Keep up with Amy on social media!📲💻 • Instagram: @amymckinnonnutrition
• Facebook: Amy McKinnon Nutrition • Website: www.amymckinnonnutrition.com
Enjoy!❤️ Music Credit🎵:@sylvanlacue
, Song: Best Me
Curried Veggie & Quinoa Stir Fry
Carrot ginger turmeric soup by @feastingathome
Recipe (for 6 cups / 4 servings): 1 tablespoon coconut oil (or vegetable oil, olive oil). ½ cup chopped shallot (2 shallots, or ½ an onion). 2 tablespoons chopped, peeled turmeric. 2 tablespoon chopped, peeled ginger root. 4 garlic cloves, rough chopped. 1 pint fresh carrot juice (2 cups, ok to use store bought) or use 2 cups veggie stock. 2 cups water. 1 lb chopped carrots. ½ teaspoon salt, then more to taste. ¾ – 1 can of coconut milk, saving some for swirling if you want. 1 teaspoon curry powder. ½ teaspoon apple cider vinegar, or lime juice. ½ teaspoon soy sauce (this is optional, added for depth). 1 teaspoon maple syrup. Pinch or two cayenne, to taste. Garnish with mint, cilantro or edible flowers.
Check out her blog post for instructions: http://www.feastingathome.com/creamy-carrot-turmeric-soup/
#ahealthynut #veganlunch #vegandinner #healthyfood #plantbased #bestofvegan #feedfeed #veganbaking #thebakefeed #glutenfree #plantbasedvegan #veganfood #vegan #vegetarian #vegano #hclf #horngryvegan #veganvultures #findingvegan #thrivemags #mnb #herbivore #vegancommunity #fitspo #whatveganseat #letscookvegan #veganfoodshare #thevegansclub #beautifulcuisines #forksoverknives
I shared this veggie soup in my IG story earlier today and apparently there’s a lot of people who would like the recipe, so I think the easiest way for me is to share it here, and maybe more people would be interested in it as well ☺️✌🏻It’s packed with flavour and it’s helping me empty out veggies from my fridge to avoid food waste. So here it is: Chop 1 carrot, 1/8 celeriac, 1 potato, 1 onion, 1/2 teaspoon rosemary, 1 clove of garlic, 1 teaspoon chili, 1 teaspoon ginger and fry it off in a small pot. Add 1/2 cup (1 dl) black eyed peas. Top the veggies with water, add 1/2 teaspoon thyme and let it simmer for 5 minutes. Add a bit of salt and pepper. Sprinkle some chopped spring onion over the bowl and enjoy 💞🍲💫
Pumpkin Vinaigrette 🎃
Boosts the immune system and tastes amazing!
. • 1/2 cup olive oil • 1/2 cup raw Apple Cider Vinegar • 1/4 cup fresh or Canned Pumpkin *pure pumpkin, not pumpkin pie mix • 2 tsp pure Maple Syrup • 2 Cloves Garlic • 1/2 - 1 inch Peeled Fresh Ginger • 1 tbsp Fresh Sage • 1/4 cup Pumpkin Seeds • 1 tsp cumin • 1/2 tsp Sea Salt
🍁 🍂 🍃 1. Place all ingredients in a food processor and blend until smooth. Store in a clean glass jar or bottle.
Calling all nervous and frustrated plant-based home cooks.....
Don't know what you are going to cook this holiday season?
Want to impress your family and friends with elevated, show-stopping, flavorful whole-food, plant-based dishes?
Want to learn how to convert any traditional holiday recipe into something wholesome, plant-based that your entire family will LOVE?
Want advice, guidance and help planning, cooking, and serving the holiday meal of your dreams from a professional WFPB chef?
Come join me for my free mini-class where I give you my professional tips. tricks, and secrets to immediately improving your whole-food, plant-based cooking skills this holiday season!
It's fun, fast-paced, and packed with valuable, actionable information you can start using today!
Click the link in my bio to save your free seat!!!
Elevating Whole-Food, Plant-Based Cuisine To The Next Level
#wfpb #nutritarian #wfpbno #plantbased #hownottodie #chef #veganchef #veganfoodie #forksoverknives #eatplants #plantbasedfoodie #healthcoach #whatthehealth #wholefoodsplantbased #eattolive #plantbasedlife #cheflife #plantbasedeating #eatbetternotless #poweredbyplants #refinedsugarfree #plantbaseddiet #plantbasedliving #plantpowered #oilfreevegan #plantbasednutrition #vegana #wholefoodplantbased #farmacyrevolution #medicalmedium
EASY 1-PAN RED CURRY WITH SPINACH AND CARROTS from my cookbook! 1 MORE DAY til the book launch! This recipe has been made and shared several times on the blog tour so far and loved by all! It’s ready in less than 30 minutes, is full of flavor and is so delicious! You still have a little time for those bonus recipes and I’m holding a special giveaway tomorrow, so make sure are subscribed! See link in profile for details! #ilovecarbs #feedmenow #chickpeas #plantprotein #veganprotein #vegancookbook
CAKE CAKE CAKE CAKE 🍰
Ya girl is 23 years old today! I honestly can’t believe it. I have no idea what is happening today but I’m so excited to just spend the next couple of days with my loved ones and making incredible memories.
Some people think birthdays are silly, but I love them. They’ve always been a special day for me and there is nothing wrong with having a day where you get to celebrate YOU! And that’s exactly what I’m going to be doing. There was a time where all I wanted to do was to crawl out of my skin so the fact that I can sit here and feel so happy to be me, is worth celebrating 💕
Happy birthday me! I love you and I’m so glad you’ve stuck around all these years to get to where you are today ✨
P.S. Funny story- Mum kind of forgot to organise a cake for my birthday again (lol) and forgot that she can’t just go to our local bakery to pick one up so after many messages to different bakeries asking if they had any vegan cakes, Mum bought a frozen Daiya cheesecake 😂. When we opened the box and saw how tiny it was, I kind of panicked because 1. It didn’t look like a birthday cake and 2. It was definitely not going to feed our whole family. So an hour before everyone arrived I whipped this chocolate cake up! I was so proud of myself and couldn’t believe how well it turned out BUT everyone said their favourite was in fact the cheesecake 😂. I’d be sad but my family loved the VEGAN cheesecake... so that’s an accomplishment 💪🏻
#veganrecipe #healthyveganbreakfast #healthyvegan #forksoverknives #veganbodybuilding #veganstrength #plantproof #vegandessert #refinedsugarfree #veganbaking #veganfoodporn #veganchocolatecake #chocolatecake #vegansofig #veganbirthdaycake
It’s getting cold but I’m still hanging on to salad season
Is it #foodprepsunday
? I always feel better once I've prepped up healthy food for the working week. Is this normal? Hehe. Today I am making these trail mix bars which use puffed puffed quinoa instead of rice to boost up the #plantbased
protein content. You can't go wrong with nut butter, nuts, crispies, #chia
and a bit of #plantprotein
Makes: 14-18 bars⠀
Preparation time: 25 mins. Refrigerate for 2hrs+⠀
150g maple syrup ⠀
3 tbsp. nut or seed butter ⠀
2 tbsp. coconut oil⠀
80g jumbo oats⠀
100g dried fruit of choice. I use 40 g dried goldenberries, 30g dried cranberries, 30g dried apricot⠀
100g nuts or seeds of choice. (I use 50g pumpkin seeds, 30g sunflower seeds, 20g chia seeds)⠀
20g dried goji berries⠀
4 tbsp. protein powder (pea, soya bean)⠀
30g dark chocolate chips⠀
¼ tsp. sea salt⠀
Optional: ½ tsp. ground cinnamon⠀
Line a square baking tin with greaseproof paper and grease. ⠀
Toast nuts or seeds if you would like a more aromatic bar. To do this, scatter onto a dry baking sheet and pop in an oven at 150ºC for 5 mins.⠀
In a medium sized saucepan, melt together the maple syrup or honey along with the nut or seed butter of choice and coconut oil and stir to form a silky smooth liquid. Set aside.⠀
In a large bowl, mix together the oats, crispies, dried fruit, nuts and/or seeds, goji berries, protein powder, dark chocolate and salt.⠀
Add the coconut oil mixture and stir to combine.
Pour into the prepared baking tin, level and press down firmly with a spatula. Refrigerate 2 hours+ to set, slice up into bars. Enjoy!⠀
@RealFoodSource @naturesheartuk @pulsinhq @veganvultures @vegandaily1 @veganshares @veganfoodspot @pipandnut
#proteinpowdderrecipes #fitfood #healthyrecipeshare #wholefoodplantbased #veganismo #vegansnacks #veganrecipeblog #veganfoodspot #healthyfoodporn #rainbowfood #fitfood #fitfoodie #peanutbutter #forksoverknives #healthyhabits #healthandfitness #simpleanddelicious #nutbutter #buzzfeedtasty #foodprep #foodprepping #foodpreppingsunday #balanceddiet #plantbasedvegan #foodgasm #healthyish #hbloggers