I make the most random meals with the most random flavours and I LOVE IT. 🥘
Lunch from the other day ft my two of my staples: quinoa & potatoes. 😊
☆Quinoa & raw seaweed tagliatelle. ☆Spinach, kale & carrots in coconut wraps. ☆Sweet potatoes & white potatoes seasoned w/ pink salt & jollof seasoning. ☆Topped w/ cherry tomato & reggae reggae sauce.
The fiber, potassium, folate, vitamin C, vitamin B6, and phytonutrient content in blueberries supports heart health. The absence of cholesterol from blueberries is also beneficial to the heart. Fiber content helps to reduce the total amount of cholesterol in the blood and decrease the risk of heart disease.
Sautéed mushrooms & onions, seared cauliflower, eggplant, zucchini & Gardein Chick’n strips, in brown vegan gravy sauce. Just another one of wifey’s delicious #vegan creations. Ⓥ👌🏽 @axillesvegancorner ❤️ #Veganfoodshare
This meal is NOT vegan, NOT gluten free, but 💯 heart healthy! Whole grain toast, hummus, avocado, salmon and sprinkled with seeds. This meal is loaded with Omega 3s which help support overall health and increase production of HDL, aka “good cholesterol.” It also tastes freakin delicious.
I didn't plan on becoming a preachy vegan a**hole, but yet here I am 😀 😜
▶️ It's my 2 Year Veganniversary🎉 I'm so jealous of those who get to write "Never Eaten Meat 🚫" on their IG profile. If you're having a baby consider creating one of these badasses!
🎉🎉 I was born in a small town in Ontario, 🇨🇦 & now I live in another small town. I'm old (39), & I'm male. I couldn't care less about what people think about me & I live my life based on my beliefs, not based on other's expectations of me. I'm very comfortable being different, & fostering this in my kids as well.
▶️ Going vegan & convincing my parents to do the same were among my greatest choices in life & if you would have told me that 3 years ago I would have laughed my head off. #veganforlife 🌱
Same as the 2-ingredient pancake recipe, but this time I made waffles. Just oat flour (oats whirred in the Vitamix) & add banana. Blend. Add nutmilk or water to thin. Ok mine has more than 2 ingredients because I also add vanilla extract and a pinch of salt. But these things aren’t necessary 💁🏼♀️ gluten free, dairy free, vegan💯
CoQ10 is a naturally occurring substance that your body produces and is found in every cell In the body. Your cells use it to produce the energy your body needs to grow and maintain cells. The RYRE that I take daily hinders the natural production of CoQ10 in my body so I take a supplement with my RYRE to keep things movin and groovin. It’s also a natural antioxidant!
Flaxseed vs. Diabetes showing a tablespoon of daily ground flax seeds for a month appears to improve fasting blood sugars, triglycerides, cholesterol, and hemoglobin A1c levels in diabetics was a non-blinded, non-randomized small study. If it was some drug they were testing, I’d never prescribe it based on this one study, but this isn’t a drug. It’s just flaxseeds. There are just good side effects, so even if this study was a fluke or fraud, flaxseeds have other benefits. In the worst case scenario the seed would still end up benefiting patients who aren’t quite ready or able to reverse their diabetes completely with a plant-based diet.
Loving some papaya down here in southern Florida. I prefer tropical fruits to the others, although I love them all 💝. Papaya is rich in antioxidant nutrients such as carotene, flavonoids, Vitamin C & Vitamin B! Great source of fiber and minerals such as magnesium. Healthy carbs that feed your brain!! Did you know your brain feeds on carbs? It is designed to be fueled by Glucose! Cheers to BRAIN FOOD!!💯🎉
Plantains fried in coconut oil & #lightlife Smart Ground Mexican crumbles in a #vegan quesadilla with cashew cheese, stuffed with mushrooms, zuchini, onions, salsa and guac.Just what we needed after doing a ton of work outside today. ☺
(Yes, we do have an avocado addiction. 🥑) 🙃
“BACON”/ PANCETA VEGANA para agregar a cualquier preparacion.
Se necesita: -coco en escamas desecado -salsa bbq 2cdas
-humo liquido 1 cdta
-cayena ahumada (1cdta)
-aceite de coco ( preferentemente neutro) 2 cdas
-sal y pimienta a gusto
En un bowl tirar la 1 1/2 tazas de coco en escamas con la salsa, sal, pimienta, pimienta cayena, humo liquido, aceite de coco y mezclar hasta que todo este homogeneo. Preclantar el horno a 180 grados y en una bandeja cubierta de papel manteca tirar la mezcla. Esparcir bien cosa de que quede todo bien distribuido y el coco se pueda secar bien. Cada 5/10’ abrir el horno y con una cuchara de madera ir mezclando porque el coco que queda en los costados en general se tuesta mas rapido que el del medio. Despues de 15’ aprox dejar enfriar y colocar en algun tupper! Poner en tartas, ensaladas, wraps, incorporar a la mezcla de tus hambuerguesa vegetarianas caseras etc!
For this you’ll need: some desecated coconut flakes, bbq sauce, smoked cayenne pepper, sal, pepper , liquid smoke (optional) and coconut oil. In a bowl throw 1 1/2 cups of coconut flakes with 2/3 tbsp of bbq sauce, a tsp of cayenne, a pint of salt and pepper and 2 tbsps of coconut oil. Mix and throw on to non stick pan or a tray, and on a preheated oven (180c) cook for 10/15’. Nos and then check and give the coconut a stir cause the edges of the tray tend to dry and burn faster than the middle, if so lower your oven amd continue mixing until coconut turns a kind of caramel colour od you 10/15’ is up! Wait for it to cool and store in a air tight container!
Its a great topping for saladas, wraps, quiches, you can add to the mixture of your homemade veggie parties, etc!