Is there anything better than donuts on a hungover Saturday morning?? Brand new flavours at Temple Coffee and Donuts are perfection. Chunky Monkey 🐵 and Cherry Bakewell 🍒 with a scoop of @northern_bloc
for good measure. Swipe for a bonus messy jam pic >>
Let’s hear it for crepes 😋 Soft and pillowy blankets for fruit and fillings 🙃
200 FOLLOWERS !!! ahaha this may not seem a lot to you y’all vegan influencers... but it means a lot to me !!! thank you for following me - i hope you like what you see here & let me know if there’s anything you would like me to try ! as long as it’s vegan of course !!! #lafrenchvegan #lafrenchveganlove #lafrenchveganbaguette
Simple Meal Prep Idea
If you haven't noticed, I keep it simple. This is because I normally wake up early and cook my meals every morning before I go to work! Find what works for you! These baked carrot fries are a must try!
Macros per container:
1. 384 total calories
2. 31g protein
3. 36g carbs
4. 15g fat
5. 19g fiber
Ingredients per container:
1. 5 oz grilled tempeh
2. 6 oz baked carrots
3. 1/2 tbsp hemp oil
4. 3 oz raw spinach
★②⑤ⓚ ★ we are so so grateful for reaching 25,000 of you here on instagram, that we're doing a GIVEAWAY! 🥳 we'll be giving away FIVE prize packs, each of which includes one issue of the magazine (your choice!), one set of postcards, one poster of your choice, and one produce calendar ✨✨✨ all you have to do to enter is tag a friend in the comments who you think would like our style (multiple comments are allowed, and this is open internationally) 😌✌️ the giveaway ends monday (2/25 at 11:59PM EST) so get to commenting! 🙌 and if you're not a giveaway person, we're also doing a weekend sale to celebrate reaching 25k followers: get 25% off your order of $25 or more by using the code 25K at checkout 😊👍 (and that code expires 2/25 at 11:59PM EST) ✨ THANK YOU SO MUCH for following along with us as we work hard to make some beautiful, useful additions to your life 👽✌🏼
✶ ✱ ⋆ “Healing comes in waves. But know that these L I V I N G and vibrant foods ARE healing you every second you turn to them.
With every celery or cucumber juice. With every HMD smoothie. Every piece of melon. Every drop of lemon. Every clove of raw garlic. Every cup of tea. With every piece piece of leafy greens. With every bite of a juicy orange. With every sprinkle of dulse. And with every prayer.
Y O U A R E H E A L I N G
They are saving you. I know they are.
Because they are saving me, too”
✶ ✱ ⋆
Que mejor, para comenzar un sabadito, que un smoothie Bowl, súper saludable, completo y delicioso 💕. El smoothie tiene 1/2 plátano congelado, 1/2 plátano maduro, 1/2 taza de fresas congeladas, 1/4 taza leche de coco, canela, vainilla, 2 cucharadas de un mix de linaza, ajonjolí y chia previamente hidratadas. Todo al procesador, hasta volverse como un helado y ya está 🙌🏻. De topping le puse zarzamora, amaranto, trozos de galleta de matcha @zuckfri
y crema de cacahuate @cacauymani
. No saben qué delicia!!! ☀️
Amazing curry by @vegamelon
butternut squash curry (serves 4)
-1 large onion, diced (250g)
-3 cloves garlic, minced
-2 tbsp minced ginger
-2 tbsp red curry paste
-3 tsp curry powder, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cumin, 1 tsp cayenne
-1 butternut squash, peeled and cubed (around 1000g)
-2 large ripe tomatoes (400g)
-1 14-oz can coconut milk (400g)
-1/2 head broccoli, chopped (450g)
In a large pot with oil/water, saute the onion, garlic, and ginger. After 4-5 minutes, add in curry paste and spices, then stir until fragrant. Add butternut squash and tomatoes. Cover and let simmer for 10 mins, then pour in coconut milk and broccoli and cook for 5-10 more mins. Once veggies are tender, season with salt, pepper, and lemon juice to taste. Serve warm.
#letscookvegan #bestofvegan #thrivemags #curry #vegancurry #currynight #vegandinner #veganrecipes #redcurry #butternutsquash #curryrice #f52grams #feedfeed #glutenfreevegan #hautecuisines #foodstylist #inmykitchen #myopenkitchen #eatprettythings #beautifulfood #comfortfood #foodstagram #veganbowl #foodstyling #thecookfeed #kitchn #healthyfoodshare #whatveganseat
It feels like a lifetime ago since i ate these breakfast sandwiches haha 😩😩🙈😴 But it's just been like 9 hours 😂 Going to eat the same thing for dinner when I'm home from work because it was soo good!!
Carrot buns (recipe will be up soon - just need to finish editing it when I'm finished work) with tofu, hummus, avocado, mustard and vegan bacon!! Now this is what i call a sandwich!!
Also... typical vegan to sneak in vegetables whereever i can 😉😉😉
I hope you're all having an amazing Saturday!
I love accommodating all sorts of dietary restrictions, it’s my pleasure.
I made this almond sauce recipe for students who are allergic to peanuts. I believe no matter what your allergic to or what you choose to eat, you can have it all, and be satisfied each and every day.
So nutty friends, almond sauce recipe coming soon! 🥜🥜🥜
Tomorrow (2/24) at the Halsey @ffgrocery
we’re slinging pizzas from 12-3! Swipe to see the menu!
Beans, peas, nuts, seeds, soy and lentils, are some of nature's treasures. They are a powerhouse of good nutrition, a good source of plant protein, loaded with disease fighting phytonutrients, cholesterol-lowering fiber and naturally low in cholesterol and sodium.
Athletes of all types, from body builders to Crossfiters, yogis to runners, can build incredible muscle strength and bulk with plant-based proteins. ... The best protein comes from whole food, alkaline-forming sources, such as lean, plant-based protein — found in sprouted nuts, seeds, or pseudo-grains.
High protein fruits include guavas, avocados, apricots, kiwifruit, blackberries, oranges, bananas, cantaloupe, raspberries, and peaches.
Eating vegan will make me lose muscle. Many people mistakenly believe that a diet without meat will cause muscle loss because of a lack of protein. This simply isn't true. Vegans can get plenty of protein through plant-based sources.
#VePower #VeganSupplements #VeganBodybuilding #VeganClothing #VeganApparel #VeganHealth #VeganLife #PlantBasedDiet #VeganPorn #VeganRecipes #Vegan #BestOfVegan #VeganFitness #VeganCommunity #SuperFoods #CrueltyFree #VeganUK #VeganLondon #UKVegan #plantpower #plantprotein #eatplants #wholegrain #legumes #beans #nuts
Happy Saturday, my Lovelies! We made it through the work week and now all I want is this big bowl of Red Thai Curry Tofu and Brown Rice. I'm always hit or miss with my curries but this time, it was bold . . . it was aromatic . . . and it was delicious! It’s 💯% #vegan #plantbased
and super #yum
😍🌿💜😘💕😋🍲🌱See below for the recipe👇🏽:
INGREDIENTS: 1 can of pure coconut milk (one of my favorite brands is Native Forest -- organic with no guar gum, preservatives, or additives), 6 tbsp of red curry paste (I use Thai Kitchen), 1 tbsp garlic paste, 1 tbsp ginger paste, 1 1/2 tbsp coconut aminos, 1 tbsp lime juice and 1-2 tbsp coconut sugar. I lightly coat the pan and saute the curry paste (brings out the fragrance), add the garlic and ginger pastes, and then add the lime juice, coconut milk and coconut sugar. Bring to a boil and then simmer for 10 minutes. Add coconut aminos and then simmer for another 5 minutes. Use the sauce as you wish. I tossed in my crispy oven baked tofu chunks and served this over rice. Nom nom NOM!!!
It's my good ol' trusty bowl of apple-turmeric oats topped with chopped walnuts, hemp seeds, tsp of peanutbutter and cinnamon! 🍎🥜🌱
🚫 Finde den Fehler...und warum dieses Foto besonders weh tut.
Wie ihr in meinen Stories gesehen habt, war ich heute im #Berliner #Zoo
. Nicht ganz freiwillig und dennoch gerne - denn ich durfte mein Pflegekind begleiten. Für ihn war es mit Sicherheit das #Highlight
der Woche. Für mich - ja für mich war es ein seltsames #Gefühl
Zu sehen: ein #Elefant
. Unschwer zu erkennen. Aber irgendetwas stimmt hier nicht. Nicht nur auf den ersten Blick. Tatsächlich zu sehen: ein Elefant inmitten einer Großstadt-Metropole, inmitten von #Berlin
🐘🏙️ Im Hintergrund ein Hochhaus; das Waldorf Astoria. Eines DER Luxushotels an der Berliner Flaniermeile - dem #Kurfürstendamm
Ich wohne so ziemlich direkt am Kurfürstendamm. Und das seit knapp 5 Jahren. Und als ich da so vor dem Elefanten-Gefängnis stand, wurde mir etwas klar. Seit knapp 5 Jahren wohne ich Tag für Tag in mehr oder weniger direkter Nachbarschaft mit Tieren, die hier so Fehl am Platz sind, wie Fremdenfeindlichkeit und Homophobie auf dieser Welt ⛔
Mich trennen unter einem Kilometer Luftlinie. Wenn ich darüber nachdenke klingt das surreal 😣 Es macht mich traurig, es erschüttert mich. Ich fühle mich so machtlos. Sie sind so nah und doch zu fern, als dass ich ihnen wirklich helfen könnte 😞
Aber ich habe heute nicht nur #Tiere
in Gefangenschaft gesehen, sondern auch strahlende #Kinderaugen
. Was überwiegt?! Ich bin jedenfalls froh, dass wir aufgrund der Schwerbehinderung meines Pflegeskindes kostenlosen Zutritt hatten; Geld hätte ich dafür mit Sicherheit nicht zahlen wollen.
Wie steht ihr zu dem Thema Zoo(s)❓
Erhaltung und Schutz von z.T. vom Aussterben bedrohten Tierarten? Sie werden immerhin (so hoffe ich) bestmöglich versorgt, sind keinen natürlichen Feinden ausgesetzt und stets unter medizinischer Betreuung. Oder sind Zoos doch eher der Gipfel an Perversion den Tieren gegenüber? Ich bin gespannt auf eure Sichtweisen 🙏🏼
Yes Andrea! Our hero of the month. While the chef was away he showed us what he’s made of. So proud 💚💚💚
That pulled oumph taco 👆🤤 Recipe below 🌱
Ingredients (4 servings)
0,5 red onion
1 tsp ginger, fresh and grated
0.5-1 dl coriander
225 gram mango
2 tsp red chili or 1 tsp chili flakes
0,5 lime, zest and juice
1 tsp agave syrup
0,5 tsp salt
560 g pulled oumph
1 tbsp rapeseed oil
250 g red cabbage
135 g mini taco shells
1 lime cut into 4 wedges
Vegan chili mayo
Vegan creme fraiche
1. Cut the mango, cucumber and avocado into 4x4 cm cubes. Peel and chop onion, chili pepper and coriander into small pieces. Peel and grate ginger.
2. Mix mango, cucumber, avocado, onion, chili and coriander in a bowl. Add lime zest and lime juice, agave syrup and salt.
3. Rinse and shred red cabbage. Chop the coriander and cut lime into four pieces. Place red cabbage, coriander and lime wedges in three separate bowls for serving.
4. Heat up oil in a skillet and fry the pulled oumph over medium heat 5-6 minutes.
5. Distribute salsa, oumph and cabbage into the taco shells. Top it up with coriander, lime juice, vegan chili mayo and vegan creme fraiche.
6. Enjoy 🙏
#tacos #saturday #vegan #veganfood #healthyfood #plantbased #plantpowered #instafood #whatveganseat #tasty #ilovevego #veganrecipes #dairyfree #veganfoodshare #vegansofig #bestofvegan #foodphotography #vadveganeräter #plantpower #recipe #växtbaserat #vegandiet #vegancooking #vågavego #plantbasedfood #instavegan #vegandinner #veganinspo #veganfoodie #veganfoodspot
Nice noodle salad 🥗 with maple sesame dressing
BEETROOT MISO HUMMUS anyone? This morning I whipped up this gloriously colored dip that is perfect for crackers, grissini, spreading on bread or adding to buddha bowls. It’s obviously vegan and also gluten-free, and high in protein, fiber, vitamins and minerals. So if you only make one recipe today, I hope it’s this one. It may require some time due to the roasting of the beetroots, but it’s super simple, so absolutely anyone can make this. Enjoy!
2 medium sized fresh betroots
2 tsp oil (I used olive oil)
1 tsp salt
1 400g can chickpeas, drained and rinsed*
2 cloves of garlic
1 large handful fresh parsley
2 Tbsp tahini
2 Tbsp water
2 tsp ground cumin
Juice of 1/2 lemon
1 Tbsp miso paste
1. Preheat your oven too 200 degrees C / 392 degrees F and line a baking tray with parchment paper.
2. Cut the beetroots into sixths, place on the lined baking tray and toss with the 2 tsp oil and 1/2 tsp salt.
3. Roast for 1 hour.
4. Remove from the oven and let cool slightly.
5. To a food processor add all remaining ingredients as well as the beetroot and process until you get a smooth mixture.
6. Serve the hummus with grissini, vegetables and crackers; use for buddha bowls; or spread on bread.
7. Store in an airtight container in the fridge. *consider reserving the liquid (aquafaba) for recipes such as my crunchy coconut milk waffles (link in bio)
CHOCOLATE CHUNK BUTTER BEAN CAKE. Yes, you read that right. This cake is not only dangerously delicious (keep it away from your pets because Milly wanted to devour all of it 😉) but also packed with butter beans, which give its nutritional profile a great boost. It’s mildly sweet, vegan, oil-free, low fat, high in protein and fiber, super easy to make, and requires only a few basic ingredients. Are you ready and as excited as I am? Enjoy! And don’t forget to tag me if you try out any of my recipes, I’d love to see your creations ❤️🙏🏼 Serves 9
1 400g can butter beans, drained and rinsed
3/4 C sugar (I used unrefined demerara sugar)
1/4 C almond butter
1/2 C + 2 Tbsp plant milk (I used soy milk)
1 Tbsp ground flaxseeds + 2 1/2 Tbsp water
1 C whole grain spelt flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 bar of dark chocolate (75g), roughly chopped
1. Begin by stirring together the flaxseeds and water to make a flax egg. Set aside to gel.
2. Preheat your oven to 180 degrees C / 356 degrees F and lightly oil a 20 x 20 cm baking pan.
3. In a large mixing bowl stir together flour, baking powder, baking soda and salt.
4. To your food processor add butter beans, sugar, almond butter and plant milk. Process until you get a smooth mixture.
5. To the dry ingredients add the flax egg and the butter bean mixture and stir thoroughly.
6. Fold in the chocolate chunks.
7. Pour the batter into the baking pan and bake for 40-45 minutes.
8. Enjoy warm or leave in the pan until fully cooled.
Happy Monday everyone! Wishing you a great start to the week with these epic CRUNCHY waffles.
As you might know I recently bought myself a waffle iron (late bloomer, I know), which means there’s gonna be lots of waffle recipes in the future. Are you a waffle fan, too? And if so, what’s your favorite type of waffle? Let me know!
The recipe for these babes is coming to a blog near you very soon, so keep your eyes on my stories, so you’ll know when it’s gone live 🤗
Happy Sunday everyone! How has your weekend been so far and have you got any plans for today? I personally don’t other than that I want to do some more recipe testing, go for a walk and watch a movie. Let’s chat in the comments 😊
Also, what you see here is my first attempt at a One-Pot Curried Vegetable Rice. And while it’s already quite good, I want to still tweak it a little before I can confidently share the recipe with you. Lots of recipes coming your way (hopefully) soon, so as always stay tuned ❤️
Happy weekend friends! I’m coming at you with yet another recipe, this time for this super simple yet delicious CHOCOLATE CHIA PUDDING. It comes together in just 3 minutes, requires only a handful of ingredients and is the perfect breakfast to start off your weekend with. It’s not too sweet, but not bland either, nice and chocolaty and dangerously creamy. I hope you give it a try!
Also, how has your week been? Mine’s been quite busy actually, I’m working hard on getting more recipes your way and trying to improve my photography and food styling. Let’s chat ❤️ Serves 1
2 1/2 Tbsp chia seeds
1 Tbsp cacao powder (I used raw cacao powder)
3/4 C plant milk (I used soy for some extra protein and creaminess)
1/4 C unsweetened yoghurt (I used soy yoghurt)
1 1/2 Tbsp maple syrup
1. To a medium bowl add chia seeds, cacao powder and 1/2 C plant milk.
2. Stir until thoroughly combined, then add the remaining 1/4 C plant milk, yoghurt and maple syrup, and stir again.
3. Cover the bowl and refrigerate overnight.
4. In the morning, remove chia pudding from the fridge and serve with toppings of choice.
CREAMY BEAN GOULASH. This meal is not only vegan, but also high protein, gluten-free and super easy and affordable to make. All you need is some basic ingredients and a love for delicious for food.
When I was younger my dad would regularly make bean goulash for us, mostly when my mom wasn’t home because she’s intolerant to beans, and I used to absolutely love it. His version uses sausages and salami as well as sour cream though, so obviously once I went vegan it was a no-go for me. But when I recently started craving this meal again I set out to veganize it and I’m honestly so happy with the result and super eager to share the recipe with you! I hope you like it as much as I do 😊
1 tsp olive oil
1 large onion, finely chopped
3 1/2 C vegetable broth
2.5 Tbsp sweet paprika powder
1/4 C + 1 Tbsp tomato paste
1/2 tsp salt
A few cracks of pepper
1 bay leaf
2 Tbsp dried marjoram
1 400g can EACH kidney, borlotti and butter beans, drained and rinsed
1 150g can of corn, drained and rinsed
3 medium potatoes, diced into 1/2” pieces
1/2 C soy yoghurt
1. Heat a large pot over medium heat. Once hot add olive oil and onion, turn off heat and stir for around 30 seconds.
2. Cover the pot and remove it from the stove top. Let steam for 5 minutes.
3. Once the 5 minutes have passed, uncover the pot, return it to the stove top and turn heat to medium-low.
4. To the pot add 1 C of the vegetable broth, the sweet paprika and tomato paste. Stir well.
5. Then add all the remaining ingredients through potatoes and give it all a good stir.
6. Increase heat to medium-high and bring to a boil, then reduce heat to medium-low, cover and cook for 45 minutes.
7. Finally, stir in the soy yoghurt.
8. Serve with some greens and fresh bread.
While waiting for my waffle iron to arrive, I tried my hand at some baked waffles yesterday. And even though I wish I could share the recipe for these bad boys with you, I can’t confidently do so just yet, so once again I will ask you to be patient. One more test should probably do it though, so stay tuned and have a lovely Valentine’s Thursday. ❤️
Second try because I was NOT satisfied with my editing 🙃
New day, not so new breakfast. I’m currently sitting here with this bowl of oatmeal and let me tell you: it’s delicious and definitely hits the spot. What we’ve got here is some chia seed protein oatmeal with strawberries, grapes, clementine, peanut butter and hemp seeds. And friends, if you haven’t tried adding chia seeds to your oatmeal, DO IT and let me know what you think. Much love, Pia ❤️
Happy Tuesday everybody ❤️
Yesterday I made up my mind and decided that I was going yo try my hand at some whole grain spelt cinnamon rolls today, so that’s exactly what’s been going down this morning. The result: these delicious looking (albeit slightly messy) cinnamon rolls. I’m going to have to test them one more time, but hopefully I’ll be able to get the recipe up on the blog soon. Watch this space 😏
What better way to start off the week than with a nice and crisp cookie? Especially when said cookie is vegan and gluten free, only requires one bowl and takes up just roughly 22 minutes of your time. May I present: ONE BOWL SALTED PEANUT BUTTER OATMEAL COOKIES.
The recipe is now on the blog -> link in profile 🍪
HEALTHY ONE-POT VEGAN BOLOGNESE SAUCE. Have I got your attention? You know, I’ve craved a nice and hearty bowl of bolognese more than once and making an only vegetable version, sans the meat, just doesn’t satisfy that need for me. So I set out to make a “meaty” vegan bolognese, and with the help of my grandpa this was the result. Hope you like it as much as I do 😊
1 tsp olive oil
1 medium onion, finely chopped
2 carrots, finely diced (about 5mm/ 1/5” pieces)
1 red bell pepper, finely diced (about 5 mm/ 1/5” pieces)
1 rib of celery, finely diced (about 5mm/ 1/5” pieces)
1 tsp salt
400g vegan minced “meat”
1/4C tomato paste
750g tomato sauce
1 - 1 1/2 C vegetable broth, depending on desired consistency
A few cracks of pepper
1 Tbsp herbes de provence
1. Heat a large pot over medium heat. Once hot add the olive oil and onion and reduce heat to medium-low.
2. Fry onion for about 5 minutes, stirring frequently, then add carrots, bell pepper, celery and salt, cover the pot and steam for 10 minutes.
3. Uncover the pot, stir in the remaining ingredients and increase heat to high.
4. Once boiling reduce heat to medium-low, cover the pot and cook for at least 30 minutes.
5. Serve with pasta of choice and perhaps some fresh greens and basil.
Made a batch of triple chocolate cupcakes yesterday, and let me tell you: they turned out INCREDIBLE. And by incredible I mean really really good, so good that my very critical dad has already devoured 3 within the last 12 hours! Gonna make these one more time, just to be on the safe side, before sharing the recipe with you. So stay tuned ❤️
You know when you just need a sweet something. Immediately. Well, this is recipe is for those times. Delicious BROWNIE BLISS BALLS that come together in 5 minutes and require just 4 simple ingredients.
Check out the recipe on my blog -> link in profile 😊
After a fun two weeks in Malmö, today is the day mum and I travel back home to Switzerland. It’s been nice and we’ve had a great time, hut I’m looking forward to getting home, seeing Milly and dad, and getting back to work with my recipes, food styling and photography. So thank you for having us grandma, grandpa and Simba, we’ll be back soon ❤️
Food deets: protein oatmeal with banana, grapes, peanut butter and walnuts.
Watched the pro, aka grandpa, at work today as he made falafels and hummus, and let me tell you the result was absolutely delicious. I am also going to be remaking this on my own once we’re back home, so I can get the recipes your way and you can taste for yourselves 😊
Hope you all had a great start to the week!
Another day, another breakfast, featuring a bowl of protein oatmeal with grapes, peanut butter and berry jam. I honestly haven’t had grapes in ages, so this morning I just couldn’t stop snacking on them. What grape-type are you? Purple or green?
Originally I had planned to post a photo of an exceptionally delicious plate of mini pancakes, but fate had other plans, so another boring yet tasty oatmeal bowl it is. Happy Sunday everybody, may your pancakes actually work out 😒
What better way to start the weekend than with a glorious bowl of oatmeal? Today I had my usual protein oats with a mixed berry and mango sauce, peanut butter, banana and some dark chocolate. Yumm. What are you having for breakfast? Let’s give each other some ideas in the comments 👇🏼👇🏼👇🏼 Love,
Lentil soup anyone?
Got my gramps to cook lunch for me today and was served this delicious bowl of lentil soup. I’ve already asked him how he made it and from what I gather it’s super simple. I’ll try to remake it soon and will then let you know the recipe. Does that sound good?
As far as photography and cooking is concerned I must say it’s quite difficult being without all my ingredients and my usual photography setup, so apologies if the quality and variety of my post lags behind a little these upcoming 2 weeks. Of course I’ll do my best not to let the circumstances impact my work too much, but I just wanted to warn you and put it out there.
Anyway, we’re soon off grocery shopping and the like, so I’ll leave you for now and talk to you later in my stories 😊😘
COCONUT CHIA PUDDING
Yesterday we figured out a tasty way to get in a good dose of greens at breakfast, and today it’s omega 3s we’re tackling.
Up until this morning I had never had chia pudding and I was convinced I would never like it. Well, turns out I was wrong, because this recipe is a keeper. So, if you are yet to give chia pudding a shot, too, give this recipe a chance and let me know what you think. Deal?
• 6 Tbsp chia seeds
• 1 1/2 C plant milk (I used soy)
• 3/4 C coconut milk
• 1 Tbsp liquid sweetener, + more to taste (I opted for agave syrup as it doesn’t have as much of an intrinsic flavor as maple syrup does)
1. Add all ingredients to a bowl and stir well.
2. Once everything is thoroughly combined, refrigerate overnight.
3. In the morning transfer the pudding to three glasses or bowls and top with whatever your heart desires.
Hello friends, as promised I’m coming at you today with one amazing CHOCOLATE CHUNK BANANA CAKE recipe. So I hope you’re excited and hungry, because it’s a good one. Serve it with some coconut whipped cream, yoghurt or ice cream and enjoy with your friends and family ❤️ Serves 9
Ingredients: • 1 1/3 C (120g) whole grain spelt flour*
• 2/3 C (75g) almond meal
• 2 tsp baking powder
• Pinch of salt • 4 large, ripe bananas (400g)
• 1 tsp vanilla paste (optional)
• 2 Tbsp liquid sweetener ** (you may add another 1-2 Tbsp for a sweeter cake)
• 1/4 C (70g) almond butter
• 70g dark chocolate, roughly chopped + more for topping
1. Begin by spraying a 20x20cm baking pan with nonstick spray and preheating the oven to 180 degrees Celsius.
2. In a large bowl combine spelt flour, almond meal, baking powder and salt. Stir thoroughly.
3. To a food processor add your bananas, vanilla paste (if using), agave syrup and almond butter. Blend until you get an even mixture.
4. Pour the mixture into the bowl with the dry ingredients and stir well.
5. Fold in the chocolate chunks.
6. Transfer the batter to the baking pan and sprinkle with more chocolate chunks.
7. Bake for 30 minutes and let fully cool in the pan.
8. Enjoy! *You may try other flours, but I am yet to do so myself, so I cannot guarantee anything.
** I used agave syrup, but I’m quite confident maple syrup or honey (if not vegan) would work just as well.
If you’re anything like myself and sometimes struggle to get your greens in, this one is for YOU!
This morning, I tried something very unconventional and let me tell you the result was not bad. Not bad at all. Which is why I’m now coming at you with this cool bowl of oatmeal. Monster oatmeal, if you may, or, less creative, CINNAMON SPINACH OATMEAL. Are you in? Let’s do this.
• 2/3 C rolled oats
• 2 C water
• A couple handfuls of spinach (I used around 120g)
• Pinch of salt • 1 tsp cinnamon (or more if you prefer an even more cinnamon-y oatmeal)
• 2 Tbsp sweetener (I used maple syrup, but I reckon agave syrup, honey, or even sugar would work just as well)
1. Begin by adding water and spinach to a blender.
2. Blend on high till you get an even mixture.
3. To a pot add the rolled oats, spinach mixture, salt, sweetener and cinnamon, and stir well.
4. Bring to a boil over medium-high heat.
5. Once boiling, stir well and reduce heat to medium-low.
6. Cook, stirring frequently, until you reach desired consistency.
7. Transfer oatmeal to two bowls, add toppings of choice and enjoy!
Another day, another recipe test. Today carrot cake pancakes id where it’s at. As usual they still some tweaking, but hopefully I’ll have recipe for you soon.
I hope you had a nice weekend and I’m wishing you a great start to the new week. Rock it babes ❤️
Good morning friends 🌞
As promised, I kicked my behind into gear earlier on and tweaked the other day’s oatmeal, which is why I’m happy to finally be able to share the recipe for this delicious bowl of PROTEIN CARROT CAKE OATMEAL with you. I hope you like it as much as I do!
Serves 2 small or 1 large portion
• 2/3 C rolled oats
• 1/2 C finely grated carrot
• 1 - 1 1/2 tsp ground cinnamon, depending on how cinnamon-y you like it
• 1/4 tsp ground ginger
• Dash of ground nutmeg, to taste
• 1 1/3 Tbsp coconut sugar * , or more if you prefer a sweeter oatmeal
• Pinch of salt
• 2 C water
• 1 heaping Tbsp unflavored protein powder of choice (optional)
1. Add all ingredients, apart from the protein powder, if using, to a saucepan, stir well, and bring to a boil over medium-high heat.
2. Once boiling, reduce heat to medium-low.
3. Cook, stirring frequently, until you reach desired consistency. If making protein oatmeal, cook until just under desired consistency, then remove from heat and stir in protein powder.
4. Top with whatever your heart desires.
5. Dig in! *While I haven’t tried it, you may try substituting the coconut sugar with 1 Tbsp regular sugar or 1 Tbsp maple syrup
HEALTHY, REFINED SUGAR FREE, NO BAKE BROWNIE BLISS BALLS.
These balls make for a perfect snack or topping for ice cream, yoghurt, smoothie bowls, oatmeal, and much much more. They’re high in fiber, magnesium, potassium, antioxidants, vitamin E, B, C etc. and high up on the “yumm-scale”. On top of that they’re ready in just 5 - 10 minutes, so you have no excuse not to make them. Let me know if you try them and don’t forget to tag me - I’d love to see your creations!
Serves 12 (each approximately 1 Tbsp) balls
Ingredients: • 150g pitted dates
• 5 Tbsp rolled or quick cooking oats
• 1 1/2 Tbsp almond butter
• 2 Tbsp cacao powder (I used raw cacao powder for greater health benefits)
1. Add all ingredients to a food processor.
2. Process until you get a fine, crumbly and sticky mass.
3. Pour contents into a bowl and scoop out about 1 Tbsp of the mixture at a time, pressing it together and rolling it into a ball with the palms of your hands.
4. Repeat until you have used up all of the mixture and are left with about 12 balls (unless of course you fancy larger or smaller ones)
Hi, I’m coming at you once more today, and this time I’ve got a bomb recipe for you. Ever had sweet potato bread? Well, if not, now’s the time. It’s healthy, sweet, moist, absolutely delicious, and all you need is 6 simple ingredients! Sounds good? Good. One last note though, if you want a higher, more bread shaped loaf, I recommend doubling the recipe, OR stuffing half your loaf pan with aluminium/cooking foil and lining the other half with baking paper. Alright, let’s get to it:
• 2 medium Sweet potatoes (around 400g)
• 1 C Whole grain spelt flour (I am yet to try other flours, and will let you know when I do)
• 2 tsp Baking powder
• Pinch of salt
• 2 Tbsp Maple syrup
• 1/3 C Almond butter
1. Begin by heating your oven to 200 degrees Celcius and washing and drying your sweet potatoes. Then halve them lengthwise and place on a baking tray with baking paper, cut side down.
2. Bake the sweet potatoes until they begin to seep and release their juices, about 30 minutes.
3. In the meantime, in a large mixing bowl, combine flour, salt and baking powder.
4. Once the sweet potatoes are done, remove them from the oven, reduce heat to 180 degrees, and let the potatoes cool slightly, before cutting into thirds and transferring to a blender or food processor. The sweet potatoes should weigh about 360g.
5. Blend until smooth, then add maple syrup and almond butter and blend again.
6. Add the sweet potato, maple syrup, almond butter mixture to the dry ingredients and stir to combine thoroughly.
7. Spray a loaf pan with cooking spray (or see note above for a “half-pan version”)and pour in the batter.
8. Bake for 40 minutes, or until the top is slightly browned and a stick inserted comes out clean.
9. Once done, remove from the oven, cool in the pan for 5 minutes, and finally transfer to a cooling rack to cool fully.
10. Eat as is or top with peanut butter and jelly (or whatever floats your boat) for a prefect breakfast or snack.
Enjoy! And don’t forget to tag me if you give this recipe a go. I’d love to see your creations 💕