• E A R T H • D A Y 🌍❣️• ——————————————————————————— Lovely evening last night spent with @allbirds to celebrate earth day, as a business they will be carbon neutral for 2019 which I think is pretty coooool 👌🏻 to help celebrate we bought along some blue corn tostadas w/ avocado cream, toasted corn + haaat sauce. All vegan + GF and I kiiiinda feel like they look like mini planets right?!
This little morsel was from a few days ago... I just found out I have a histamine intolerance. Meaning my favorite treat meal is now a no-go for a while! 😭 I’m still learning what foods create a histamine reaction (hives, itching, skin crawling, sensory irritability, headaches, nausea etc) but to be honest, every answer I get on this health journey is a sliver of hope, and a sliver of validation. 👏🏼 it is REALLY hard when you look perfectly healthy but your illness is hidden. People think your exaggerating, making it up, lazy, or it’s all in your head. 😐 I’m so thankful that 4 years into AGGRESSIVELY pursuing healing and 7 doctors later (not including the 2 surgeries I’ve had, or the countless alternative modality practitioners I’ve been to) that Dr. number 7 👩🏻⚕️ might be the one who helps me truly get to the root cause of what’s going on. 🥬 I’m learning to do what’s best for me, regardless of how it inconveniences other people, regardless of how “trendy” being gf/df might be (and how I feel embarrassed about it), and learning to take care of me first, instead of trying to accommodate what I 👉🏼perceive👈🏼 is easier for other people. It’s can be really hard. Really hard to be the high maintenance person... and that’s the emotional battle I’m working through now. ✨ I (and mom 😭) have to remind myself that the healed me, is so worth pursuing. The vibrant, clear minded, energy filled me, is the me that I deserve to present to the world everyday, not just on good days. It takes compassion, patience, and self-advocation... but it’s SO SO worth it. 💜 so now, with histamine, I’m having to recommit to eliminating foods all over again, but excited it means I’m one step forward on the path of healing! 🙌🏼 As for this meal.... 🥗 This is a gluten/dairy/sugar free Lox and Cream Cheese Bagel. ✨ GF: “bagel” @newcascadia ✨ DF: “cream cheese” @miyokoscreamery ✨ Salmon:
“‘Sorry, no guns or cars or TV, folks,’ he said, making his voice cheerful. ‘Not this ninth year of the Change, at least. But a pancake breakfast we can still manage. Let’s go!’” - Mike Havel, The Protector’s War . Blueberry Banana Pancakes 0sp (2sp with 1/4tbsp butter and 1tsp maple syrup) . My bananas are finally ripe, so I can show this to you. Most banana based pancakes still have flour, or taste kind of like bland garbage with a lumpy texture, but not these. . For one thing, red bananas are key. They’re harder to find, and if you can’t a normal banana will do, but they have a lot more flavour (and they’re lower on the GI scale). Once ripe, they have a really nice creamy texture and colour, and a naturally sweeter, berry-ish flavour. . These pancakes are packed with blueberries. Or, whatever else you want to put in- I also do them with dried cherries and dark chocolate chips for a total of 4sp (no butter and syrup needed, just a light sprinkle of powdered sugar that, by using an *actual* pinch, costs you 0 added points.) Anyway, onto the food! . Blueberry Banana Pancakes 0sp, serves 2 (4 small pancakes each- definitely don’t try to make them big) . 3 medium eggs (or 1 large plus 1 egg white) 3-4 red bananas (or 2 regular Bananas) 1tsp vanilla extract 1tsp cinnamon 1/3c (give or take) fresh or frozen blueberries . Blend the bananas until smooth in a food processor/blender with vanilla and cinnamon. Whip the eggs til frothy in a bowl, and then use a fork to whip the two together (if the batter comes out lumpy, keep going or use a mixer with a whisk attachment on it until smooth). Mix in the blueberries. Give the batter a moment to stiffen while you prep your pan/griddle. I use coconut oil. Cook over medium heat. (These take a little longer to cook without tearing when you flip, so keep it to the lower side or else your pan will smoke). . #ww#wwfreestyle#westeros#westerosfood#pancakes#bearkillers#blueberry#diesthefire
#matzahchallenge accepted! For every matzah photo posted using that hashtag, $18 will be donated to @ujafedny 🙌🏼💯👏🏼 they are an non-profit organization that helps Jews around the world 🌎 🇮🇱 Here’s my matzah: Gluten free matzah @alterecosf sea salt chocolate Chopped walnuts & coconut flakes with condensed milk drizzled on top 🤤 I challenge @esthersanter , @laselmastyle , @jewish_chick , @danielle_kle , @savionron , @vered_ron , @shainevershy , @maya.zeldich & @littlefashionstylist ! 😁 #passoverrecipes#matzah
🌻 Hello all! I just want to introduce myself and share a little bit of my journey that influences our vision for Farm Table Marketplace. ⠀ ⠀ 🌷 My name is Bethany Parodi. I have an incredible husband, Jacob, who loves me, encourages me, and empowers me. We have four amazing kids: Emmett 10, Camille 8, Norah 6, and Henry 4.⠀ ⠀ 🤱🏼 It wasn’t long after Henry was born that I began to experience some health issues. I am notorious for diminishing symptoms for fear that a doctor would just tell me nothing is wrong. This, logically, is not a valid reason and I highly discourage this approach. After 3 years of pushing forward and choosing to deny that my body was trying to tell me something, I had a scare in Jan 2017 that propelled me on my journey to health. ⠀ ⠀ 🍓 7 months ago (August 2017), I began the very difficult work (under the supervision of a naturopath doctor) to heal. During this time, major food sensitivities have come to light. I was never aware of these sensitivities because I didn’t show external signs, but rather, the inward effects were destroying me.⠀ ⠀ ✨ Finding places to eat that adheres to my food restrictions has proven nearly impossible, however, there are the few “safe” places I have. I am SOOOO GRATEFUL for them and shocked when I can add another place to my very short list. My newest addition to the list is Zoie Claire’s Bakery Bistro in Redding!! Seriously. I almost cried when I ate her vegan cinnamon roll. ⠀ ⠀ 🍽 With Farm Table Marketplace, it is our hope to partner with local farmers, to build relationships with allergy friendly food providers, to offer our own food options that allow people, like myself, to eat “safely.” I am so excited to see Farm Table Marketplace grow and for all the connections we are destined to make along the way. Thanks for joining us on this exciting journey!!!⠀ ⠀ P.S. I have always been terrible with having a social media presence but I am trying to change that.
L'abbiamo già detto (forse si, ma sapete, l'alzheimer) che prepariamo torte squisite per qualsiasi intolleranza? Chiamaci per una buona 😋 idea per la tua festa.. qualsiasi intolleranza tu abbia 😊😊 . . . #ristorantebyron#bergamo . . .
Try this yummy Vegan Pad Thai for dinner. 30 minutes and dinner is served. Chop green onion and carrot. Option to add other veggies like some shelled edamame, red bell pepper and water chestnuts for a crunch. Cook a package of stir fry rice noodles in a pot of boiling water for 1 minute then let them sit for 5 more minutes before draining and rinsing with cold water. Sauté vegetable mixture until desired tenderness. Add cooked rice noodles and a sauce made with 2 T each of rice vinegar and lime juice, 4 T each of Tamari/soy sauce and maple syrup and 1 tsp sriracha hot sauce. Mix well until heated through. Season with salt and pepper. Serve with a fresh squeeze of lime, cilantro, and chopped peanuts. Option to add a scrambled egg if not vegan. Recipe calls for mung bean sprouts which haven’t been available at our market so I added some sunflower seed sprouts. Easy dinner in 30 minutes from #noracooks . . . #padthai#plantbased#vegetariandinner#veganfood#30minutemeals#nomeat#ricenoodles#peanuts#redbellpepper#betterthantakeout#limejuice#sriracha#maincourse#glutenfree#glutenfreerecipes#dairyfree#cilantro#sunflowersprouts
Craving something warm and nourishing? Something healthy..but with the taste of indulgence? Look no further! Vegan creamy mushroom soup made with simple and wholesome ingredients, has tons of protein, fiber, healthy fats....naturally anti-inflammatory, full of pre-biotics, vitamins and antioxidants. Creamy vegan mushroom soup is low in calories and carbs..but enormously satisfying so it’s great for weight loss too. This soup is nutrient dense and therefore perfect for a stand alone meal, or pair it with your favorite green salad. For those still observing #passover this is a must make for the last days. #recipeontheblog#vegansoup#healthylunch#healthydinnerideas#eatrealfood#debraklein
I couldn’t be more excited to announce that I’ll be partnering with @mangoboard this year to share some of my favorite mango inspired recipes! I often add mango to both sweet and savory dishes for an extra boost of flavor and nutrients such as vitamin A and C without the sodium, fat or cholesterol! Head over to my blog (link in bio) to find the full recipe for this Mango and Black Rice salad. #mango#mangopartner
REFINED SUGAR FREE. NO BAKING. HEALTHY INGREDIENTS. SIMPLE & DELICIOUS. What can get better tHan that? 😍 whenever I crave chocolate, I usually turn to making a healthier chocolate dessert that provides me nutrients rather than a whole bunch of processed ingredients. Typeset are my go-to 👌🏼😊 FUN FACT: Kaniwa is an extremely nutritious seed. It does not need to be cooked but rather added into desserts, salads, oatmeal, smoothie bowls, etc.. It is known for being rich in protein, fiber, iron, calcium and antioxidants. It is also a Complete Protein Source where it supplies you with all the essential amino acids for your body. - NO-BAKE CHOCOLATE DESSERT —> Ingredients: ✖️1 cup oats ✖️2 1/2 tbs cocoa powder ✖️1 tsp cinnamon ✖️1/4 tsp salt ✖️1/4 cup maple syrup ✖️1 ripe banana ✖️5 dates ✖️Splash of almond milk (optional) ✖️1/4 cup @suncorefoods kaniwa seeds ✖️1/4 cup @suncorefoods Cocoa nibs —> Directions 1. Blend the oats, cocoa powder, cinnamon, salt until you get a flour like texture 2. Add in maple syrup, banana, almond milk (if necessary), and dates and blend until you get “mushy” thick texture 3. On a plate or container, add spoonfuls of the mixture (makes 12) 4. Place in freezer for 2 hours ENJOY ❤️ - -
Ya pasamos la mitad de la semana y los antojos de Dulces y postres cada vez son más grandes! Así que hice esta receta que nos quitara las ganas y que queda perfecto con un cafecito.... 1 taza de coco rallado sin azúcar @adecococol 1/4 taza harina de coco @adecococol 3 cucharadas “crema de coco” (la que viene en lata. 3 cdas de miel de yacón. (Pueden usar otro tipo de miel 🍯 o azúcar de coco o splenda o stevia) PREPARACIÓN: -Precalienta el horno a 180 gradosC -Agrega todos los ingredientes a un procesador de alimentos hasta tener una mezcla que se deja manipular - Divide la mezcla en 8-10 partes iguales y forma las cocadas (forma de bolita) con las manos - Ponlas sobre una bandeja para hornear con papel mantequilla o engrasada y hornea durante 20 minutos aproximadamente. #4semanascomiendobien#semana1reto#letscookvegan#healthyrecipes#glutenfreerecipes#glutenfree#dairyfree#keto#paleo
עוגיות ריבה ללא גלוטן? דווקא כן! קבלו מתכון לגרסה מיוחדת של הבצק הפריך הקלאסי, כשר לפסח וללא גלוטן. חג שמח 😍 חומרים- 90 גרם קמח קונדיטור או קורנפלור 50 גרם אבקת שקדים (שקדים טחונים לאבקה) 40 גרם סוכר 70 גרם חמאה קרה חתוכה לקוביות קטנות 1 חלמון ביצה בגודל לארג׳ מעט מים במידה והבצק יבש מדי קורט מלח וניל - חצי כפית של מחית/מספר טיפות של תמצית. הכנה- ניתן להכין את הבצק ידנית או עם מיקסר בעזרת וו גיטרה / מעבד מזון. בקערה שמים קמח קונדיטור/קורנפלור, אבקת שקדים, סוכר, מלח, חמאה קרה חתוכה לקוביות ומפוררים את התערובת ידנית (או בפולסים בעזרת מעבד מזון) כשמגיעים לתערובת פירורית, מוסיפים בבת אחת את החלמון ומערבבים עד לקבלת בצק גמיש במרקם פלסטלינה. (אם הבצק יבש מדי אחרי הוספת החלמון, אפשר להוסיף עוד כפית של מים). מקררים כחצי שעה במקרר ולאחר מכן מרדדים לעובי הרצוי. קורצים לעוגיות או מרפדים תבנית טארט ואופים על 160 מעלות עד להזהבה קלה.
@50shadesoffruit Taking WATERMELON RADISH 🍉 a little too literally 🤣 added some black sesame seeds to resemble the black watermelon seeds 🖤 been eating lots of toast + avo 🥑 + radish lately because 1) that combo is bombbb 💣😍 and 2) it’s exam season before spring break so time is very limited 🙃 T-3 days until spring break!! ☀️ wishing you all a happy Tuesday 💖 . . . . . . .
Grüner Spargel mit Lachs und Pancakes oder Risotto-zum Hineinlegen 💕 #histamineintolerance#favourite#lunch#food#recipes#glutenfreerecipes#glutenfree#bio#histaminintoleranz#histaminarm#lieblingsessen#spargel#pancakes#risotto#healthyfood#yummi
Is there such a thing as too much cake during your birthday month? Nah, that’s not a thing ☺️ These are my favorite birthday cupcakes. I shared this recipe last year in the zine. So this year I am gifting it to you and if you make them (you know you will!) I want to see them! Use #ilovehhp so I can live vicariously through you. Get the recipe on our blog (there’s a tab for it on our website 😉) Happy Baking!
BEST GLUTEN FREE COOKIES 🍪 Having a toddler with gluten intolerance is hard already but when you go food shopping and pass by the cookie aisle suddenly you get a meltdown and everyone looks at you crazy.. These cookies are gooey and taste better then regular ones. Like and comment if you relate❤️👇🏼 * Recipe * 1/3 cup solidified coconut oil (I get mine from Costco the Kirkland organic one) 1/2 cup organic coconut sugar 2 tsp vanilla extract 2 tbsp almond milk 1 cup almond flour 1 cup oat flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp himalayan salt 1/2 cup vegan chocolate chips * * Preheat oven at 350’F In the bowl of a stand mixer with paddle attachment mix coconut oil and coconut sugar together until smooth then add vanilla extract and almond milk and mix for a minute. Pour in almond flour first and mix then add oat flour, baking soda, baking powder and salt mix until everything is well combined. Last add the chocolate chips and mix with a spoon or spatula. Line a baking tray with parchment paper and scoop the dough about 1 1/2 tbsp per cookie and place it on tray with 1 inch between it. Bake for 12 minutes, let it cool and enjoy * * * * * #glutenfreecookies#vegancookies#veganfoodblog#veganfoodie#glutenfreerecipes#vegandelicious#healthylife#glutenintolerance#eatbetter#foodporn#foodie#instagramfoodies#chocolatelovers#homecooking#momlife#homecook
Looking for a healthy ice cream alternative ❓🍨 ••• Thank you @eatsnowmonkey for sending me these delicious vegan ice treats. Snow Monkey is super allergy friendly: dairy-free, nut-free, gluten-free, Paleo and has 21g of protein per pint! 🍧🍦 ••• Ways to Enjoy: You can dig right in! ✔️ Melt it! Drizzle over pancakes, yogurt bowls, baked goods. ✔️ Blend it! Add it to a breakfast smoothie, pre-workout shake, or with some nut milk for a healthy "milk"shake. ✔️ Scoop it! Add a soft scoop to some cookies, a slice of pie or any other desserts. ✔️ ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ 🍨 @eatsnowmonkey 🍨 ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ #gifted#eatnoevil#eatsnowmonkey
La ricetta di questo mese per la mia fantastica (seeee) rubrica del tè l’ho vista su una rivista di cucina. Io l’ho un po’ modificata, aggiungendo – ovviamente! – il tè. Questa volta ho deciso di usare un tè nero aromatizzato alla liquirizia, anice e fiori di fiordaliso. Mi sono innamorata perdutamente di questo tè al Festival dell’Oriente, va detto che ho fatto una vera e propria incetta, presso questo stand: roba davvero ottima (manco fosse droga, ma lo sapete che qualsiasi cosa che dia dipendenza è una droga? Quindi per me è il tè). Vi consiglio assolutamente di provare questa ricetta, non perché l’ho fatto io (ah-ah, ce mancass’!), ma per il risultato: questa è la quinta o sesta volta che la preparo! Tutti coloro che l’hanno assaggiata sono rimasti senza parole nel conoscere gli ingredienti 🙂 ~~~~~~~~~~~~ Ingredienti 140 gr di cioccolato fondente al 70% 3 albumi (105 ml di albumi) 60 ml latte di soia 90 gr di zucchero di canna 45 ml di acqua 1 cucchiaio colmo di tè alla liquirizia Per la ricetta completa @lapiccolaquaglia ~~~~~~~~~~~~~ #lapiccolaquaglia
Why hello there, cute little EGG BITES🤩 Travel snacks are my JAM 🤘🏻 I’m that girl that always has snacks in her purse - I can probably pull out an apple, a snack bar, maybe some mixed nuts at a moments notice. I try to laugh at those looks I get that are like ‘Who is this girl, Mary Poppins?’ Nope, just prepared 😊 _ I had a baggie full of these egg bites in our car ride yesterday and man did they come in handy!! Quick, on-the-go, protein-filled snacks are a must when I have a husband to feed too 😉 _ Ingredients • a dozen eggs • bell peppers (I used half a red, orange, and green) • 1/2 onion • sheep’s milk ricotta • EBTB seasoning _ Directions • preheat oven 350F • cut bell peppers and onion into small pieces and heat in skillet with oil of choice • whisk together eggs in a bowl • add peppers, onion, ricotta, and a sprinkle of EBTB seasoning to eggs and fold together • grease either a muffin tin or silicone liners and fill with egg mixture • cook for ~12 mins until the tops become golden