Easiest dinner evuh.
Cauliflower fried rice that tastes like normal fried rice. Just 10 minutes and a few affordable ingredients are all you need to make this drool worth bowl.
1 carrot - chopped
1/2 head broccali - chopped
1 tsp sesame oil
1 tbsp water
--- Cook these ingredients in a pan over medium heat until all of the water has disappeared. Then, add the following:
1 1/2 cups cauliflower rice (I used a frozen one sold @wholefoods )
1/4 cup frozen peas - thawed
1/4 cup frozen edamame - thawed
2 tbsp coconut amino (or soy sauce)
-- Cook for 5 minutes, moving all of the ingredients around until it starts getting crispy. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
-- Crack 1 egg into the mixture & mix around until the egg has been spread thoughout & is cooked.
-- Transfer to a bowl & top with green onions and sesame seeds
Avocado toast-ing for dinner, because why not??
Toasted rye bread from @whenpigsflybakery with ghee, avocado, toasted hemp seeds, toasted nutritional yeast, lemon juice and red pepper flakes!
Thanks to @mississippivegan for the inspo for toasted topping.
I love me a cheesy eggy spicy bowl of savory oats
This is a go-to weekend breakfast over here, it's so tasty & versitile... I always improvise with what's already in the fridge.
Today's bowl was made up of:
1 cup Old fashioned oats
Enough Unsweetened soy milk to cover the oats
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp crushed red pepper flakes
1 tsp fired basil
1 tbsp olive oil
--- cook all the above ingredients over medium heat in a small pot, stirring until the oats have absorbed most of the liquid. Then, add:
A handful of montgomery jack cheese
A handful of spinach
--- fold everything together and cook until the liquid is absorbed, then stranger to 2 bowls. Top each bowl with:
Soft boiled eggs
Crushed red pepper flakes
Everything bagel seasoning
Coconut dark chocolate banana bitesssss 🥥🥥
Made a whole bunch of these to snack on today. They make such a great after-dinner treat, when you're craving something a little bit sweet.
Real treats made from real food!
To make these~ slice up a banana, lay them out on a plate & stick a tooth pick into each. Freeze for a few hours.
Using a double boiler, melt a bar of @eatingevolved dark chocolate & put a cup of shredded unsweetened coconut into a bowl.
Once the chocolate is just melted, take out the bananas from the freezer & grab each using the toothpick. Dip it into the melted chocolate (shaking off any dripping chocolate), then grab a big pinch of shredded coconut & sprinkle it all around the wet chocolate. Let the chocolate dry before setting it down.
I got crafty & created a drying station using paper & a cooling rack (as seen in my stories today). I used an extra toothpick to punch holes into a thick piece of paper and laid that on top of a cooling rack, then put the toothpick from each banana bite into the pre-punched hole.
Weekend brunchin' at 3pm
Aaaand this giant shakshuka is just what I needed
This middle eastern inspired dish always hits the spot & is suuper easy to throw together!
1 diced onion
1 chopped red pepper
1 tsp cumin
1 tsp paprika
2 garlic cloves - minced
1 tbsp olive oil
1 tsp salt
1 tsp lime chili seasoning (@traderjoes )
--- add the above ingredients to a large pan over medium heat & cook until fragrant (about 2 min).
Blend 1 28oz can of crushed tomatoes in a blender, then add it to the pan & mix with the spices. Cook until bubbling. Add a handful of chopped spinach & fold in.
With a spatula make 5 holes in the tomato mixture, then crack an egg into each. Cover & cook for 5 minutes (or until the whites are cooked). Add feta & green onions on top & serve with toasted bread!
Deciding if I want a savory or sweet breakfast is the 1st hurdle of every day
My sweet tooth was askin' for it... Tahini banana toast!
Banana slices on @siggisdairy plain yogurt on @whenpigsflybakery bread, topped with tahini, chia seeds, hemp seeds, bee pollen and honey (optional)
Butternut squash chickpea lentils for dinner (and lunch tomorrow)! This one-pot dish is soo flavorful & deeeelish!! I love eating it plain, or with some rice / bread on the side. Yuuuum.
This recipe makes a HUGE batch, so I'm packing this for lunch all week.
Add these ingredients to a large pot
About 3 cups chopped butternut squash
1 red onion - chopped
2 cloves garlic
6 cups broth
1 tsp basil
1 tsp oregano
1 tsp curry powder
1 tsp salt
Bring to a boil & then let simmer for 20 minutes (or until the carrots are soft). Blend everything with an immersion blender. Then, add 2.5 cups dry lentils & cook for 20 minutes. Add the following:
1 can chickpeas - drained
1 can organic sweet corn- drained
2 Tbsp nutritional yeast
Salt and pepper to taste
Stir everything together and cook for another 10-20 minutes (or until the lentils are cooked). Fold in 2 handfuls of spinach & serve warm with green onions on top!
Red & pink errrrthing Valentine's day smoothie bowl made with raspberries, cherries, almond milk and plain kefir, topped with coconut, bee pollen and hemp seeds!
The only thing missing from this breakfast bowl is !!
Happy Valentine's day.
I've been having this tangy green citrus smoothie on repeat for the past 2 weeks. So dang tasty and simple. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Try it out! Blend:
1/2 frozen banana
1 cup packed kale leafs
1/2 cup frozen pineapple
1 cup water (or coconut water)
2 scoops collagen powder (optional)
This coconut butternut squash miso soup is my best friend right now. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
I've been on a soup kick this winter.. it's really the only thing I crave after a full day of skiing. Nothing sounds better than cuddling up with this bowl and a toasted slice of rye bread.
This soup is so full of flavor and warmth with hints of asian influence. Plus, it's super easy to make .. 30 minutes + 1 large pot + an immersion blender + these ingredients:
4 cups bone broth (or veggie / chicken broth)
4 cup butternut squash - diced
2 cups cauliflower florets
1 small red onion - cut into large chunks
1 tbsp sesame oil
1 can light coconut milk
2 tbsp white miso
1 tsp ginger
1 tsp salt
--- to make it, add the broth, squash, cauliflower and onion to a pot over high heat. Bring to a boil for 5 minutes, then simmer for 15 min (or until the squash is cooked though). Stir in the remaining ingredients & cook for another 10 minutes. Blend it all together with an immersion blender & serve with green onions and sesame seeds!