Vanilla icecream with whipped cream! 😋👌🏽 And coffee of course. #whatveganseat
This is their favorite time of the day, and they go crazy for this food. They couldn’t sit still long enough for better photos 🙃. This doggie breakfast is a mixture of @naturalbalanceinc
vegan formula kibble and an Instant Pot medley of rice, beans, chickpeas, and veggies, adapted from a recipe by @mrsplantintexas.
Check out the recipe on her website. Your dogs will love you for it! 💕🐶
#spoileddogs #vegandog #veganhouse #vegandogfood #veganpets
***Brunch*** Another child-free brunch under our belts. We had a lovely time out with friends last night (the perks of spending the weekend with grandparents 💚 👵 👴) and we’re both a bit jaded this morning - some more than others, ahem HUSBAND. This vegan brunch from Conto Lounge was just the ticket, complete with almond milk latte. We’re off for a meeting this afternoon with someone who is doing what we dream about doing (I promise I will start revealing some of this stuff soon!) so looking forward to hopefully finding out a bit more about what we HOPE will be a new step in our lives.
HAPPY SATURDAY friends! ☀️😊 any fun plans for the weekend?
asked me how I got into living a healthy lifestyle. This inspired me to take this time to share a little about myself :) From the time I was around 14 I had a keen interest in exercising and eating things that were labelled as healthy. I remember getting home from school and being super excited to exercise, but I didn't know much about nutrition and was eating a standard western diet of meat, carbs and a few veggies. A few years later I was introduced to vegetarianism in a nutrition class. It resonated with me and I thought I'd give it a go.
Fast forward to university, I was hit with an awful eczema breakout covering my face and hands. I was confused and frustrated why someone like me who ate so "healthy" would have something like that. I immediately started researching causes of eczema and was hit with the cold truth- there isn't a ton out there on eczema and it's quite a grey area with many "possible" causes. Eventually I started researching how certain foods impact the body and how you can heal yourself naturally. This is when I decided to cut out all animal products and eat a wholesome, healing plant-based diet. Fast forward a couple years later and the eczema (and acne) on my face is completely clear! I still have a few small patches on my legs I'm trying to clear but I have found that cutting out all processed food (even plant-based) greatly speeds up healing!
If anyone is wanting to know more about my healing journey, please reach out :) thank you for taking the time to read 💖 HERE'S TO HEALING ☀️🌱
***Lunch*** We’re at my Mum and Dad’s for the weekend so no heart plates for the time being. We’re going out for dinner tonight so it was a fairly simple lunch - houmous, avocado, beans and mushrooms on toast.
food will never take off...lol. Waiting in line for Cena Vegan on York Blvd in Eagle Rock (Los Angeles). Aguas Veganas and Avocado Mama are here tonight, too.
This Lemon Rasberry Chia pudding is overflowing with flavour! 💖 Amazing creation from @elleshungry
and made using #NakulaHarvest
coconut yoghurt 🥥
***Dinner*** YES IT’S ANOTHER CURRY, WHAT OF IT? I’m actually a bit embarrassed at how much I post these but HOW GOOD?!
🍃 Che cosa è il tofu?❓
È quel cibo bianco che la prima volta che l'ho assaggiato mi ha fatta sentire presa in giro, perché mi guardava con l'aria di chi dice "sono un delizioso formaggio!" e invece, dopo il primo morso, si è aggiudicato la descrizione di "molliccio e sciapo". Oggi per me il tofu è uno degli ingredienti proteici che è più versatile in cucina; proprio grazie al suo sapore "neutro", mi piace perché si presta ad abbinamenti che stimolano la creatività nella ricerca di sapori sempre nuovi a cui abbinarlo. 🍽️ Quello che vi propongo oggi è con melanzane, pomodori secchi e pinoli. 🍆🌱🍅
Sto scrivendo la ricetta sul Blog!
***Brunch*** Had SUCH a lovely (child free for the first time EVER) catch up with @twin.mama.mo
in Cobham earlier. Yummy vegan full English, oat milk latte and avocado, AND we even managed to talk about non child related matters for over an hour (then some intensive potty training updates obvs). .
As is fairly obvious, I love Instagram for a variety of reasons but if you’d told me 3 years ago that I’d actually make some amazing new friends I’d have probably not believed you. Here’s to instabuddies 🥂. Want to show some Friday love for an Instafriend? Tag them below and tell them what you like most about them. Happy Friday everyone! 💚🦆
Finding ways to eat my favorite meals while still sticking to my fitness goals can be a challenge, especially when you love baking as much as I do. For me, it’s super important to find easy swaps that fit into the meal plan I want to follow, while making me feel like I’m eating a wide variety of food. Here I took shirataki noodles and stir fried them with a blend of shredded cabbage, carrots, and kohlrabi. I tossed in some pan fried tofu cubes and the mixed the whole thing with my favorite peanut sauce. It’s guilt-free, and you’d never know the difference!
***Dinner*** Asian spiced burgers drizzled with sweet chilli sauce, with @tildarice
edamame, spring onion and wasabi rice and broccoli. Was TOO SMALL so expect dessert pic and soon as I’ve got both children into bed.
All about the berriess🍓
Super messy smoothie bowl to start the day! They're just sooo refreshing, and this one was BRIGHT pink(thanks to frozen berries😊). Having a stir-fry tonight to use up the rest of the gorgeous locally sourced organic veg. Looking forward to it as stir frys are one of my favesss! Hope your all having a great week:)
BERRY SMOOTHIE BOWL:
1 frozen berries
1 cup plant milk
2 tsp chia seeds
Nuts of choice
Pumpkin seeds( @realfoodsource
***Lunch*** We’ve been out at a local gymnastics club this morning and only got home at 12 so lunch was a very quick tomato and herb pasta (with added nooch and @followyourheart
cheese). Both kiddos sleeping now so I’m off to sit on the sofa and do a bit of work. Not before I’ve made tea and opened the Oreos though...
When tomatoes are as abundant as they are in Israel, shakshuka can easily become a go to dinner option. In this case, we decided to jazz it up just a little by mixing in some black salt marinated tofu for a bit of vegan protein. Served with oven baked sweet potato chips that have been tossed with cardamom and sumac, this dinner could hardly be better.
***Hello my son, you wanna lolly?*** If you haven’t already tried these @coconutcollab
Mango Dipped Snowconut Sticks GO AND GET SOME!
***Dinner*** This is last night’s leftover dhal (thank you @kateveggiedesserts
) with @veganricha
’s besan chilia (chickpea flour pancakes). SO good, anyone who wants the recipes drop me a 🙋♀️ below and I’ll DM it to you.
Back at it again with the choc oats😊 Paired with raspberries(my FAVE berries everr) and the last scrapings of the nut butter jar(heart breaking), this was soo good! Just my usuall recipe: 1/2 oats, 1/2 cup plant milk, 1/2 cup water, 1 tsp maca, 1 tbsp cacao, and 1 mashed bannana(the spottier the better!🍌)
We collected our organic veg box today, so making a buddah bowl for tea, which is currently cooking and making the house smell gorgee(mainly the sweet potato🥔). Happy Wednesday lovelies:)
***Lunch*** Massive jacket potato with @heinz
chilli beanz (and some spinach mixed in). Not the greatest culinary masterpiece but hit the spot.
***Dinner*** Oh hello again red lentil dhal. This is a firm favourite here now. If I wasn’t already half asleep from eating too much I would eat more.
Here’s a look at the summer galette I made for the birthday dinner I prepared in June. A crisp and flaky olive oil crust is folded over a luscious filling of lemon thyme cashew ricotta that is then layered with leeks, juicy summer tomatoes, and sprinkled with black sesame. Summer galettes are one of my favorite ways to showcase tomatoes, and they’re an easy and elegant centerpiece for any dinner party.
Happy Wednesday! Hope your having a great week. Sorry I didn't post yesterday, I had a super busy day before going out for tea for my grandmas birthday. I had a Vegan chickpea and beetroot burger, in a LETTUCE BUN! Ive never seen it before, but it wad honestly so delicious. Things like that make me wonder why everyone isn't vegan!? My chia pudding is so creamy, and tastes amazingg. Topped with @upfullfood
granola, cacao nibs and bannana coins.
3/4 cup almond milk
4 tbsp Chia seeds
1 tbsp nut butter(I used @eatnuttzo
1 tsp vanilla
2-3 tbsp maple syrup
Pinch cinnomen ☆☆☆
Add all the ingredients to a jar, and leave in the fridge for atleast half an hour(preferably over night).
Transfere to a bowl, and enjoy by itself, or top with whatever you want.
***Snack*** (VERY) spicy roasted chickpeas. Because apparently I can’t go 4 hours between lunch and dinner without multiple snacks these days. We’ve had a good day - lots of positive steps towards some plans we went to progress and it seems my article from earlier struck a chord with lots of you - my site has been going crazy with traffic! Thanks for reading everyone - link is still in my bio for anyone who hasn’t seen it yet 💚
***Vegan power!*** I’ve written a counter-piece in response to the article in @thetimes
today about how farmers are being told “not to worry” about the rise of “faddy” veganism. I beg to differ...link in bio. Please tag a friend who is all about being an Instavegan!
HOLA MI AMIGO!🥥🥝🌴 oh yeeeeees!!!😋 thats a way to start the day😩💛🧡💚 KIWI / MANGO SMOOTHIEBOWL🥥🍌🥣
What do you need for this greeny beauty?
1 frozen banana 🍌, 2 kiwis 🥝 and 1 mango 😋
I need this tropical combo right now because the hot days are gone here😩 yesterday it turns from 28 degrees to 14 degrees in 20min❄️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀