Exam time is over 🎉 and I'm back on social media. Let's start with a blurry chickpea salad pic 😁 #yay I have a few weeks off before my next exams... time for friends and family in my hometown, some concerts, Yoga and 🎸 practice 😍☀️
UNITATO -half unicorn🦄half potato🍠... If we are what we eat, that’s what I would be😜. What about you? #potatodiet 🌈🥔🦋🥝🌽⭐️
UNIMOTE- mitad unicornio 🦄 mitad camote🍠. Si somos lo que comemos, eso sería yo. 😜 que serías tu? Compartelo 👇🏼#ladietadepapa
Our first vegan whole food plant based cooking class sold out! We had a great time with a wonderful group of people. They were so kind and helpful, answering each other’s questions and sharing their own vegan tips. We made 7 recipes including, Black & Red Lentil Chili, Moroccan Lentil Soup, Big Beautiful Chopped Salad,Tu-No Salad, Quinoa Bean Salad, Jalapeño Pumpkin Cornbread and Fall Pudding. The food was a big hit and we are gearing up to teach our next class in March. Hubby Tom and I make a great team! 😊 It was so much fun to show people how delicious whole food plant based vegan food can taste without any added oil or sugar! Helping people get healthy one recipe at a time. #vegancooking#cookingclass#vegancookingclass#forksoverknives#starchsolution#starchivore#chefajsultimatweightloss#engine2diet
🌟Quote for today: "Life is not about being perfect, it's about being real."🌟
I'm grateful for the time I have right now to step into my authentic self...every day I'm becoming more aware of who I truly am from the inside out. Want to say thank you to myself right now. 🙏🏼
Celebrating this beautiful day with a yummi vegan rice pudding out of sushi rice, cinnamon and soy milk. Topped everything with mango, raspberries, blueberries and 2 Brazil nuts. Et voilá! Have an amazing start into your week.
Doughnuts are life! 🍩 Everyone needs a treat every now and again and when they look and taste this good no amount of will power will keep you from locking your chops around them. Ha ha! I recently tried adapted @minimalistbaker’s Espresso Glazed Donut recipe (which is also amazing in its original form) and combined with their 5-Ingredient Vegan Caramel Sauce and some salt to recreate this delicious beast at home. They didn’t look nearly this pretty but they tasted insanely good. I’m just going to have to practice more before I share the results on here. Ha ha! What’s your favourite sweet treat?
Chia seed pudding mixed with a banana smoothie and some date chocolate oat granola. The chia seed pudding is made with 1 cup of almond milk, ¼ cup of chia seeds, a couple tablespoons of maple syrup, and a few pinches of Blue Chai BluTanium powder, which is an organic blue food dye made out of butterfly blue pea extract. If you add lemon juice to it, it turns pink! The smoothie part is just made with frozen bananas, almond milk and more of the BluTanium powder.
Bowls of leftovers are my fav 💕 this bowl has basmati rice with @bravadospice Serrano basil hot sauce, leftover sweet potato lentil stew, leftover stuffed pasta shells that @vegan_shawn made us, and freshly baked ginger sriracha carrots that Shawn also made 😊 #eatplants
Vegan restaurants are popping up all over the place now!
This plate is full of veggies and fried tofu in a delicious yellow curry sauce with jasmine rice and spring rolls 🍚 From Padmanadi’s Vegetarian Restaurant in Edmonton, Canada 😊
Pineapple green smoothie bowl 🍍🌱
Made with spinach, frozen pineapple, frozen bananas, hemp seeds, chia seeds, flax seeds, and vanilla almond milk. Topped with vanilla almond granola ✨
What's your favourite green to add to smoothies?
I’m in one of those “eat to clean out the cupboards” modes lately, not that the food I make is ever aesthetically pleasing. But it does taste good 💁🏻 this is @frysfamily vegan prawns cooked with a bunch of veggies and a teriyaki sauce on jasmine rice and topped with a boatload of kimchi 😍🌱
Roasted kabocha squash & chickpea curry with basmati rice 🍚
To make this I roasted one small kabocha squash in the oven (I de-seeded and chopped it, skin on) with a bit of olive oil, coriander, cumin, paprika and garam masala sprinkled on it. I baked it in the oven at 400F for 30 mins until it was soft. While that was baking I sautéed one large onion, 4 cloves of garlic, and a chunk of ginger with some olive oil. I also added 1 spicy Serrano pepper but that's optional. Then I added 1 tablespoon of a red curry paste. Next I added 1 can of coconut milk and I also rinsed 1 can of chickpeas and added that. Then I chopped 1 zucchini and added that as well, along with around 1/4 cup of cilantro. For spices I just added 1 teaspoon of turmeric, 1 teaspoon of coriander, 1 teaspoon of paprika, and 1 teaspoon of garam masala. And some black pepper. Then when the kabocha squash was done I added that all to the pot and also around 1-1.5 cups of water because it was too thick. Then during the last 5 mins I chopped up 3 leaves of Kale and added that.
It seems like a lot in this caption but it was super easy, sooo filling, and makes lots of leftovers. I've made this curry 3 times within the past few weeks and it does not disappoint 😊