Decided to take the weekend off all of social media in what feels like forever. I’ve been thinking a lot about this platform lately and how I spend my time on here. I really love sharing recipes and other health related things with you all, but Instagram is also incredibly draining at the same time and SO easy to fall into the comparison trap. It’s so easy to feel like I’m not doing enough, sharing enough, my photos aren’t good enough etc. While it’s all part of my job as a blogger, I’ve been focusing more on other platforms and means of growing my blog & working with clients (which I love doing), and trying to focus more of my energy on things that bring me more joy. I try not to get caught up in numbers, but it’s hard not to when all of the algorithm changes actually affect your job and therefore income. I feel like I can express myself more on the blog and don’t fall into the comparison trap the way I do on here, so I plan on spending much more of my time and energy over there instead (I’ll still be posting regularly on here, don’t worry-just allocating my time differently!) Plus, I can actually delve deeper into all of topics you all want to hear more about and share more delicious skin healing recipes! ANYWHO! You can find my easy guide to making the perfect oatmeal on my blog! Link in bio ☺️ https://eatwithclarity.com/perfect-oatmeal/ . . . . #eatwithclarity#vegetarian @thefeedfeed.vegan #healthyinspo#forksoverknives#makesmewhole#acne#healthcoaching#veganbowls#buddhabowls#glutenfree#feedfeed#letscookvegan#wholefoods#bestofvegan#healingacne#acnecoach#veganvultures#plantbased#dairyfree#wfpb#thrivemags#thevegansclub#holisticnutritionist#feedfeedvegan
Plant-based athletes: - from tennis champion Venus Williams to Formula 1’s Lewis Hamilton to Derrick Morgan of the NFL’s Tennessee Titans—have already proven the performance-boosting power of a plant-based diet @physicianscommittee ⠀ Plant-based diets play a key role in cardiovascular health, which is critical for endurance athletes. But the review finds that even well-trained athletes are at risk for heart disease. A 2017 study found that 44% of middle-aged & older endurance cyclists or runners had coronary plaques. ⠀ 💊A low-fat, vegetarian diet is the most effective dietary pattern clinically shown to reverse plaques. ⠀ Because a plant-based diet is typically high in carbohydrates, it may also offer performance advantages. Carbohydrates are the primary energy source during aerobic exercise, and endurance is enhanced by a high-carbohydrate intake. But a 2016 study of Ironman triathletes found that fewer than half reported meeting the recommended carbohydrate intake for athletes training 1-3 hours per day. ⠀ A varied diet of fruits, vegetables, grains, and legumes, along with a vitamin B12 supplement, provides all of the necessary nutrients an endurance athlete needs, including protein, calcium, and iron. ⠀ @lewishamilton @venuswilliams @dmorg91 If you are interested in following vegan athletes, check out: @nimai_delgado ⠀ ____________________________________________________ ⠀ ⠀ ⠀ ⠀ ⠀ Für deutsch, schau in den Kommentaren: ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #veganathlete#veganfitness#fitnesstransformation#motivationmonday#meatlessmonday#sportmotivation#fortheanimals#einherzfürtiere#bodytransformation#feelgoodfood#healthyfoods#heartdisease#heartdiseaseawareness#endurance#endurancetraining#oxidativestress#medstudent#studyhard#foodismedicine#carbohydrates#inflammation#antioxidants
Oh man, what a deliciously food-filled weekend! After volunteering with the set-up for @veganstreetfair early Saturday morning and then attending the grand opening of The Halal Guys in Pasadena later that day, I was finally able to actually attend and enjoy Vegan Street Fair all day yesterday 🙌🏼 I ate so much amazing food and can’t wait to share all my highlights with you guys in the upcoming weeks 😋 🍴: @dinasdumpling 🥟 ————— These dumplings come stuffed with cabbage, celery, woodear mushroom, shiitake mushroom, organic spinach, & high protein tofu and are completely vegan 💕
I haven't posted/cooked much lately because: 1. Big things are happening for our little family. 2. I've been a little under the weather & haven't gone food shopping. 3. I need to seriously cull my grocery delivery obsession. But in a effort to cure my cold & give the husband an immunity boost, I did make one of my pantry staple comforting GO-TOs. . . Congee. Simple ingredients & a few hours on the stove. Easy, insane comforting, cheap, and so healing. Here's what I did this time: . . -1 cup of rice rinsed super well (I used brown basmati) -2 inch nob of garlic grated -3 cloves of garlic chopped (ok fine, I used at least 5) -8 cups of vegan broth, homemade if you're an over achiever - -1 cup frozen organic shitake mushrooms (fresh is obviously better) -coconut aminos (soy sauce alternative) & pepper to taste- -toppings . . Saute mushrooms, garlic, ginger, & pepper. Add rice and broth, bring to boil. Reduce to low and let simmer for 2 hours covered, stirring occasionally. Cook until you reach desired thickness, which is 100% a debated and personal choice. Then end add aminos to taste. . . Top with chili garlic (duh), lime juice, green onions, cilantro, fried shallots, black seeds, sesame oil if you can have it. Whatever floats your congee boat. . . I suggest serving it in a giant mug, because it's extra cozy that way. . . #livingwylde#congee#healthylifestyle#vegan#vegetarian#plantbased#mamasgottaeat#healthyoc#glutenfree#forksoverknives#dairyfree#winterfood#oc#noodles#healthyfood#ocvegan#veganoc#soyfree#top8free#allergymama#noodlesoup#f52grams#organic#cookathome#veganfood#rice#plantpowered#soup#ginger#healingfood
lentils are special to me. they are delicious, simple, filling and cheap and over the years have gotten me through some very low-income times. red lentils (dal) are my favorite-- they cook quickly. with a little extra water they make a great base for a stew (2nd pic); with a little more cooking time they take on a sturdy, hummus-like texture, which is how I like them 3rd pic). I try to buy them from the bulk bins, and you can find cheap bags in most grocery stores. I start w 1 cup of dry lentils to every 2 cups of water. usually do 2:4 so I have enough for the week. cooking times might vary a LOT. if you have any kind of slow or pressure cooker there's probably an easy trick to be found on google. here's what I do: 1. put (1) lentils + (2) water in a pot on the stove + bring to a boil. I add a pea-sized amount of oil here too bc I think it prevents sticking but who knows. stir every few minutes. 2. when it hits a rolling boil, bring it down to a medium temp, cover, and sit for 10-ish minutes. 3. reduce heat to low, uncover + stir in any additions*. 4. leave uncovered on low heat until it's reached a texture you like, probably 5-15 minutes. *spices, sauces, cooked veggies, greens, herbs, etc. I love using curry, berbere, and garlic, or a can of pumpkin or leftover rice. BBQ sauce, salsa and marinara are fun + easy. I love my thick lentils plain from the bowl, spread on toast or sandwiches, in a wrap, as dip for veg or chips, and as taco filling. there are a lot of fancier things you can do with lentils, but this basic formula will get you far. #nofilterneeded#veganfoodshare#lentils#redlentils#dal#easyveganrecipes#glutenfree#keepitsimple#bulkbins#budgetmeals#cheapvegan#plantbased#forksoverknives#eatplants#feedyourself
☀️New week and so many possibilities! It was wonderful seeing so many of your smilin’ faces at @veganstreetfair this weekend - And the funtivities continue this Thursday with live music on the patio starting at 6pm! ❤️ . 📸 by @lepetitdejanae
Who wants Sashimi grade Seafood for their Poke? Our Yellow Fin Tuna is the exact same high quality, delectable chunks in *every single* bowl we carefully prepare. #iamataster 📸 Shot by @etiennephotography.
Bring on spring!☀️The Spring 2019 issue of #forksoverknivesmagazine is now available exclusively on our website and for a limited time you can get 10% off the newsstand price. Swipe through for a sneak peek of the new issue, then head to the link in bio to shop. • You can always visit forksoverknives.com/shop to check out the magazine and other FOK items!
Yesterday I had a moment with this bowl of CREAMY LEMON HERB TOFU with ramen noodles & broccoli. The recipe is below. ⬇️ Man, this really hit the spot, especially once the noodles got all creamy. Also, if you aren’t a tofu fan, you could just make the sauce and add veggies into it without tofu.🌱 . . Ingredients: 1 block extra firm tofu, pressed & cubed • 1 package/10 oz ramen noodles (sub udon or soba) • 1-2 cups raw broccoli florets (optional) • 1 can coconut milk • Juice from 1 lemon (about 3 tbsp) • 1/4 cup finely chopped scallion • 6 tbsp chopped fresh chives • 3 tbsp finely chopped fresh basil (or 1 tbsp dried) • 1 tsp dried dill (or 1 tbsp fresh dill, finely chopped) • 1 tsp dried parsley (or 1 tbsp fresh parsley, finely chopped) • 1/4-1/2 tsp yellow curry powder (adjust to taste) • Salt & pepper to taste🌱 . . Directions: (1) Add coconut milk, lemon juice, scallion, chives, basil, dill, parsley & curry powder to a medium sauce pan. Stir & bring to a boil, then reduce to a low simmer. (2) Add the tofu and broccoli and continue to simmer, uncovered for 10-15 minutes. [You can also bake your tofu at 350F for 15 minutes before if you prefer it extra firm.] (3) While the sauce is simmering, cook your ramen, then drain and add it to the sauce pan, tossing to coat. (4) Add salt & pepper to taste.🌱
Feels good to be back in my own kitchen with a full arsenal of vegan options and no limitations! Cousin Carole gave us two loaves of French bread from @samsclub when we left Port St. Lucie and after the four of us ate one loaf during the 3 hour drive home, I put the second one to good use! 🌱😜🌱 * Meatball sandwiches (hero’s, hoagies, subs) with spicy bell pepper and onion marinara and @gardein meatless meatballs. Melted @followyourheart Cheddar and Smoked Gouda on the toasted bread 🥖 made these amazing. @mommy_flaurie and I were very quiet as we sat side by side and ate these. 🌱✌🏼❤️💪🏼🌱
Did you know that staying properly hydrated is just as important as eating nutrient-dense foods when you're trying to lose weight? Consuming more water a day can leave you feeling less bloated and more alert.
Hey yall how is your Monday going? I am dragging but in high spirits nonetheless. I took some phone free time this weekend and it felt great to really be present with the kiddos. I always feel like I am spread so thin in so many directions so it was nice to recharge and take the kids to the Dover Children's Museum and to my Mom's up in Portsmouth. What a cool little town, so beautiful and picturesque and super funky. There were smiles for miles from those cuties. They love hanging with my Mom @kathymorrisseyart . Today I started behind but I am feeling so happy and inspired by Spring that I whipped out my trusty @hutzlerco mandoline and made this #grainfree tofu and vegetable bowl. Look at the tiny cucumber curls which I imagined to be little crocus flowers starting to poke through the dirt and the copious cilantro all around symbolizing green growth. 👉Miso and sweet chili glazed baked Tofu, ginger/garlic roasted carrots, bed of chicory endive, arugula, red and green cabbage, multicolor radishes, stirfried mung bean sprouts, snow peas, persian cucumbers, tricolor bell peppers, avocado, sesame seeds, soy glazed king oyster mushrooms and Miso/Ginger/chili dressing. 🤘Miso and sweet Chili Tofu Recipe 2T red miso 1/2 cup water 2T thai sweet chili sauce 2T shoyu soy sauce Mix add tofu to marinate about 10 mins Heat oven to 425 Use your hand to spread 1T olive oil on a sheet pan. Scoop tofu from liquid and make sure they aren too wet. This salad was fully loaded and I made extra to bring to work tonight. My Mom commented at dinner the other night at how disciplined I was with the vegan eating. It is funny because it honestly doesnt feel like discipline at all!! I am not missing out on anything . All the colors, flavors and textures have my tastebuds happy and my creativity flowing! What is inspiring you today??
Meatless Monday Motivation☑️ It’s time you stopped falling for the “you need to eat more protein” myth (promulgated by the meat industry btw)... it’s honestly ruining your health, and it’s not like you’ll ever be protein deficient if you don’t eat factory produced meat! ⛔️
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Week 7 meal prep complete. I love these meal prep containers & @primalkitchenfoods salad dressings. Look at this beautiful kale! I sauteed it up with onion, bell pepper, mushrooms paired with scrambled eggs and a slice of (W30 approved/Paleo) bacon. I also made a side of artichokes, cucumbers & sourkrout mixture to go with my salad. My protein varies this week between chicken, salmon, HB eggs, turkey lunch meat. I purchased a bunch of prepped veggies this week to save us time on prep and I wasn’t feeling the idea of spending hours slicing & roasting like last week. Dinners are the only thing we pull out the pots n pans for these days. ✅✅✅🥗🥦🥑🥕🍅 @primalkitchenfoods @southbeachdiet
The recipe for this tasty company dinner I shared in stories this weekend is now at the link in my profile! Fried polenta with smoky millet, garlicky red wine lentils, sunflower citrus dressing, toasted walnuts, and lacinato kale salad. Yummmm.
mondays are for easy, no-bake recipes like these carrot cake protein bites + coconut & walnuts 🥥 ingredients, directions and macros below and on my story! ingredients: 🥕 1 cup almond flour 🥕 6 tbsp coconut flour 🥕 1 scoop protein powder of choice (I used @1stphorm cinnamon cookie batter) 🥕 1/2 tsp cinnamon 🥕 1/4 tsp ginger 🥕 1/4 tsp nutmeg 🥕 40g raw honey 🥕 30mL sugar free syrup 🥕 1 cup grated carrots 🥕 5 splendas 🥕 4 packets raisins 🥕 shredded coconut & walnuts (optional) directions: 1. mix all the ingredients in a food processor 2. shape the mix into small-sized balls 3. refrigerate for an hour-ish 4. sprinkle shredded coconut or walnuts if you’d like 5. eat! calories & macros per ball (based on the products I used and how I measured them): 📐 74 calories 📐 10g carbs 📐 3g fat 📐 3g protein