My reliable ‘slim pickings and try not to waste food’ meal of choice 🌈
Egg fried rice with all the colourful vegetables, sesame oil and lots of Himalayan salt 🧂🌶🥦🥕🥬🍳 #lunchofchampions
🌱 Stuffed lentil spiced tomatoes 🍅!
A super quick dinner if you have a few tomatoes and a can of lentils laying around! I suppose it’s a little tedious as well... But not gonna lie, scooping out the innards of a tomato is pretty damn cathartic. I feel like I’ve done a 30 day kale juice cleanse, minus the ketosis.
• 7 large tomatoes
• 1 can of lentils
• 1 cup of baby spinach chopped roughly
• 3 Tbsp olive oil
• 2 tsp vegetable stock powder
• 1 1/2 tsp cumin.
• 2 tsp tumeric.
• 1 tsp garlic powder
• 1 Tbsp onion flakes
• 1/2 tsp cinnamon.
• 1/4 tsp cardamom
• 1/4 cup finely chopped fresh parsley.
• Cracked black pepper to taste
- Preheat oven to 180°C (fan-forced)
- Carefully cut out holes on top of tomatoes (on stem side) with a serrated knife
- Use a fruit scoop/melon baller to scoop out the inside of the tomato into a large bowl (a regular spoon works as well).
- Strain and rinse lentils and add to the bowl with the tomato pulp with the rest of the ingredients to make the filling
- Place hollowed tomatoes onto a lined baking tray then stuff with the lentil filling
- Cover stuffed tomatoes with alfoil and bake for 20 minutes
- Remove alfoil then bake for a further 25 minutes, or until tomatoes have crisped on the top and start to brown on the skin.
- Enjoy my dudes✌️
I've been trying to avoid bread and I've found my new favorite quick meal! I spread stuff on a burger patty and eat it just like that! This time I spread on some potato cheese and avocado. Yum! I used the sweet potato burger recipe from my website and the potato cheese is the same cheese from my mac and cheese recipe, which is also on my website. Link in bio! #easyveganmeals #veganlunch #oilfree #wfpb #glutenfreevegan
Yesterday I was on a mission to get myself feeling a little more human and it worked! I ate well, I rested, I took vitamins, ate organic honey and drank lots of hot herbal tea and tumeric lattes. I'm not 100% but I am much better. I'll be doing much of the same today but I am working tonight so hopefully that doesn't throw it all off.
This was my health filled tea last night, I had a buddha bowl with buckwheat, roast broccoli, sweet potato and kale, a whole bulb of roasted garlic and I topped it all with a delish tahini dressing. Meals like this are super simple but I absolutely love them. Buckwheat is a great choice because it's actually a seed not a grain, therefore it's easy on the digestive system. Its gluten free and is high in protein, iron and lots of other amazing vitamins and minerals.
Do you like buddha bowls? 💚
The democratic vegan BUDDHA BOWL 🌱 She encompasses a plethora of different cuisines and combines them harmoniously. She supports equality and doesn’t discriminate against cultural diversity 😩 .
We have miso glazed sweet potato, crispy garlic and herb gnocchi (gf), spicy paprika chickpeas, Tex-Mex grilled vegetables and black beans, steamed brown rice, and some zesty guac, all in a bed of baby spinach - (sounds hella comfy to me). Ok yeah maybe my tastebuds were malfunctioning that day, but I SWEAR this tasted hella good as a combo.
Easy one pan Tex-Mex grilled vegetables and black beans (top left corner):
• 1 can black beans
• 2 large zucchini’s (cubed)
• 2 cups (cubed) button mushrooms
• 1 can diced tomatoes
• 2 heaping Tbsp taco seasoning
• 1 tsp garlic powder
• 2 tsp dried onion flakes
• 4 Tbsp nutritional yeast
• Sprinkle of cracked black pepper
- Preheat oven to 180°C fan forced
- Mix all ingredients together in a bowl then pour into a large baking dish (line for easier clean up)
- Cover with alfloil and bake for 25 minutes - Increase oven temperature to 200°C and remove alfoil in order to crisp up the vegetables
- Bake for another 20 minutes or until vegetables are tender and golden on the top
- By all means add whatever veggies you like! Eggplant and capsicum would be phenomenal 👌
Haven’t had many savoury breakfasts lately, whipped up this bad boy for the office 💚 really shouldn’t have got my white socks in the pic though 😆
chicken sausages, two scrambled eggs, leftover roasted onion and Savoy cabbage 🥬🌭🍳
Still can’t figure out why my eggs are so pale sometimes and so bright other times 🤷🏼♀️ #highproteinbreakfast
The sorghum experiment continues... 👩🍳😜
This time I made a dish I would normally use pasta for and just subbed out for #sorghum
It was great!! #😋😋😋 ~~~~~~~~~~~~~~~~~~~~~~
Sautéed some #broccoli
with chopped snow peas and diced #tomatoes
and EVOO, with a little red pepper flakes for a kick 🔥😁 and added the precooked sorghum to warm and voila 💫😋
Why am I messing with this grain⁉️
Because it’s high in protein, fiber and rich in antioxidants. It’s naturally gluten free and is a great staple to add to your pantry if you need to follow a gluten free diet or if you just like to eat a variety of grains.
And I think it’s #tasty
I felt inspired to do a little cooking this afternoon. When I say inspired I mean I realised I had lots of produce that needed using, so I had to get my cook on. 👩🏻🍳 This is stir fried whole green beans, morning glory, cherry tomatoes, leeks, garlic, chilli, ginger and a bit of gluten free soy sauce. I have not made this before and it was Lovely. I decided to make quinoa instead of rice and some scrambled tofu. This is firm tofu. I dry fried it with a bit of gluten free soy sauce and sriracha. It’s all quite simple, but super tasty! I also threw a whole load of stuff in the electric pressure cooker with gluten free pasta to make my usual pasta/lentil all around crowd pleaser meal. Dad likes this, so he will be over for his take out any time now. 😃 I have this elsewhere on my page so I did not post it with these pics. 💗
I’ve missed my frozen burritos for so long! Now I found these gluten free ones! AND I’ve recently developed a painful intolerance to dairy, so yay, these are Non DAIRY! 🥳
Picked them up on sale, too, @naturalgrocers
Ever since I had this dish in Thailand, I crave it ALL THE TIME!! Pineapple fried rice is definitely one of my favorite dishes and it's super easy to make! .
All to need is:
Rice (3 cups cooked, I used cauliflower)
Peas (1/2 cup, frozen)
Onion (1 sweet, diced)
Garlic (3 cloves, chopped)
Carrots (2 into matchsticks)
Pepper (1/2 into matchsticks)
Pineapple (1 cup or more)
1tbsp soy sauce (I used GF, duh!)
1tbsp curry powder
Heat oil in pan, add onion too translucent. Then add garlic, carrot, pepper. Cook for about 3 minutes. Then add rice with curry and soy sauce. Then add pineapple and peas. VIOLA! .
EASY PEASY LEMON SQUEEZY! .
I added fake chicken to mine and pork to my hubby's. I seasoned it with soy sauce and red curry paste. Gave it a nice kick! .
Let me know if you try it and what you think. We LOVED it!! .
HAPPY HUMP DAY Y'ALL!
Love me some chickpea vegetable korma 🍛.
I may have used a supermarket jar of curry, but I cut the vegetables myself - so that gives me a little credit right? 🤔
I used sweet potato, eggplant, zucchini, cauliflower, brown onion and chickpeas in this bowl of goodness.
Eve’s quote of the day: “The REAL glow up is when you stop waiting to turn into some perfect ideal of yourself & consciously enjoy being who you are in the present”
Dinner tonight was a quick throw it together job 💁🏼♀️🧡💚
Singapore rice noodles, coconut lemongrass stir fry sauce, edamame, kale, broccoli, eggs, spring onion, purple cabbage and beansprouts.. with a cheeky handful of roasted cashews thrown on after the pic 🌶🥥🥬🥦🥜 #stirfrygoals
How did I not realise how amazingly good @tescofood
gluten free seeded loaf is? 😍
Lunch was an open sandwich with tuna mayo, chives and spring onion. One topped with red onion and the other with more chives, because my little chive plant is furiously overgrown and I can’t get through them as fast as he grows! 🌱
I did sneak a few kettle chips on the side because #balance
Purple sweet potato gnocchi buddha bowl!! 🌿🌱.
I should really call this the broad colour spectrum bowl... In this beauty we have the quintessential curry and herb chickpeas, black rice, chilli and garlic pan fried tempeh and broccoli, alongside a kale and cherry tomato salad. Aaaand avo 🥑 -
Quote of the day: “If you have worked for thirty years doing the same shit you’ve hated day in and day out because you were afraid to quit and take a risk, you’ve been living like a pussy. Period, point blank. Tell yourself the truth! That you’ve wasted enough time, and that you have other dreams that will take courage to realize, so you don’t die a fucking pussy.” - David Goggins.
Honestly me @ me convincing myself to quit my full time job at the start of the year lmao.
- Who’s tried the @oldelpasouk
gluten free fajita kit? It comes with gluten free wraps, BBQ fajita seasoning and salsa! The wraps taste just like how I remember normal wraps to taste, and don’t break in half when you fold them up, amazing! I used them to make a delish gluten free & vegan meal with roasted sweet potato, BBQ seasoned mixed peppers & onions, smashed avocado, black beans and salsa - so tasty! Mexican food is always a winner in our house. You can purchase this kit from Sainsbury’s, Asda, Tesco and Morrison’s💛 #glutenfree #glutenfreelifestyle #freefrom #coeliac #oldelpasouk
Roasted garlic and herb PURPLE sweet potato gnocchi 🌿 .
The purple tone of this gnocchi couldn’t have turned out any better (thanks insta for the saturation edit tool 😩) but seriously, I cannot explain how beautiful the lavender hue of this gnocchi is in person. -
Keep your eyes peeled for a purple sweet potato gnocchi buddha bowl soon!
Quote of the day: “Time isn’t precious at all, because it is an illusion. What you perceive as precious is not time but the one point that is out of time: the Now. That is precious indeed. The more you are focused on time - past and future - the more you miss the Now, the most precious thing there is.”
- Eckhart Tolle
Really brought out the A game for #tacotuesday
chicken tacos w/ restaurant style cauliflower rice 🤤
I feel ya sister, eating healthy down right sucks sometimes. It’s a huge learning curve if you aren’t used to it and it’s really not fun... especially at first.
Up until a few years ago, I genuinely didn’t eat ANY fruits or vegetables. Making a switch in my nutrition was really, really hard. And at the time, I thought I was the only one who struggled.
It’s SO easy to look at other people’s lives on social media and think that it comes more naturally to them. It’s so easy to feel that way right? Feel like everyone else has it easier, and you’re the only one whose struggling.
Well I’m here to tell you that’s just not true. At least not for me. It’s hard work! But it gets easier! I’ve slowly learned how to change my habits (very slowly in fact). And l’ve started to understand what foods work best for my body. I’ve learned how to appreciate food for the fuel that it is.
Do I still like eating donuts and pizza and tequila? Uhm ya! And I don’t trust anyone who says they don’t! And do I still eat all those things? Hell ya! BUT, now I ALSO eat vegetables and fruits and other healthy things that help FUEL me.
I now have the power to DECIDE when I want to treat myself. The food I eat is chosen intentionally instead of eaten out of habit. I don’t diet, I just learned how to have a healthier relationship to food. And let me tell you, I feel SO much more free than I ever did before. Eating whatever you want, whenever you want and then hating yourself after is NOT freedom.
I’m hear to tell you, you can have this freedom too! You don’t have to be alone in how hard it feels. I’ve made it out to the other side, and I can help show you the way too! It might not be easy, but it WILL be worth it. Are you ready?
Aromatic vegan laksa with a shiitake mushroom twist 🌱 🍜 (topped with purple sweet potato noodles)
It’s been a little crisp here in Adelaide... So this bowl of laksa was COMPLETELY necessary; It’s the hot bowl of noodles that we all need and deserve. Side note: I sprinkled this with copious amounts of chilli flakes for the aesthetic and almost destroyed my oesophagus upon eating... Lmao love that for me
In the laksa stock I used the left over broth from dried shiitake mushrooms that I soaked in hot water, hence giving the laksa a deep mushroom flavour 👌
Laksa stock recipe:
• 3 Tbsp vegetarian laksa paste
• 1 can full fat coconut milk
• 1 cup dried shiitake mushrooms (soaked in 2 cups boiling hot water for 10 mins) *keep left over mushroom stock after straining*
• 1 tsp vegetable stock powder
• juice of 1 whole lemon
• 1 cup water
- fry off laksa paste in a large pot with 1 Tbsp of oil for 1-2 minutes
- Add coconut milk, leftover shiitake mushroom broth, vegetable stock powder and water, and bring to a slow simmer for 10 minutes
- Add rehydrated shiitake mushrooms and lemon juice (add more water if necessary) and your broth is done!
- I used carrot, bok choy, bean sprouts and fresh coriander for the bowl pictured.
- Blanch your vegetables in a pot of boiling water until just cooked prior to adding it to your bowl of laksa! ** Add any cooked vegetables that you desire ** Broccolini and tofu knots would be wild, just get crazy with it!
LEFTOVERS ARE EVERYTHING HUNNEY!!!! Spinach From This Mornings Breakfast
Quinoa GrassFed Burgers From Friday
Threw them in a pan with Unami Seasoning and Coconut Aminos and “BOOM” Lunch is served!!!!!
Crumpets were calling my name for lunch today 😍
crumpets with homemade guacamole and balsamic mushrooms. Chucked a few of my pickled cucumbers on the side too 🥑🍄🥒 #meatfreelunch
Spicy BBQ Mexican “pulled pork” jackfruit buddha bowl! 🌱🌶 .
I was amidst my usual daydreaming state, and jackfruit popped up into my mind like a jack-in-a-box.. No pun intended. Simultaneously I was craving a burrito, so it made sense that I should create a bowl with these two elements put into consideration. .
I’ll describe what I have contained in this delicious bowl: Spicy Mexican vegetables (eggplant, zucchini, mushroom), tomato salsa, steamed red rice, black beans, corn chips, guac, and the holy protagonist; spicy BBQ Mexican jackfruit.
Super simple recipe for the spicy BBQ Mexican jackfruit “pulled-pork”:
• 2 cans of jackfruit (in brine)
• 1/2 cup BBQ sauce
• 3 Tbsp Taco seasoning
• 1 brown onion (diced)
• 3 cloves garlic (minced)
- Strain and rinse jackfruit. Use hands to separate and pull apart pieces of Jack fruit to resemble “pulled pork”
- Pan fry onion and garlic with 2 Tbsp olive oil in a pan
- Once browned, add the remaining ingredients and stir through until jackfruit is entirely coated and heated through . * Now enjoy a whole mouthful and burn the entire roof of your mouth (very me 🖐)