Latest #plantbased Posts
- wake up in the morning feeling like p jelly 🎶 (name that Kesha song). ooooooh em gee, check out these peanut butter & blueb oats. i simply cannot 😍😍
- I love traveling & changing up my routine, eating at new places and discovering new things ~ but what I find after a couple of weeks is that I miss my staple meals and my familiar surroundings 💫 I do love a little bit of home 💛 Who’s with me?
toast dEats ( #toasttuesday holler*) ~ @the_wild_loaf sourdough with avocado smash & roasted chickpeas • the other one is THE BEST @pipandnut PB, banana coins & agave 🌱💛
- Martial Arts For Men Benefit #2
Boosts Metabolism & Fat Loss
Martial Arts training is a mixture of Functional Strength Training (it has a real world application), High and Low Intensity Cardio, Flexibility, and good Movement Patterns!
It will force you to train like you never have before, especially when you tap into your natural instincts.
We will help you deal with high pressure situations, and get results fast.
- Brownie pie looking mighty beautiful on the counter today. Grab a slice! 👀✨
- Lunch was pretty much everything I had left over in the fridge!! Sweet potato & turnip mash with a load of roasted veg 👅 ngl, tasted SO much better than I thought! I always try and make it as colourful as I can, because I feel like I'm getting all the nutrients! (Side note: how good is my new phone's camera?!) #veggies #plantbased #lunch #healthy #colourful #yummy #strongvegan
- Industry News: Top trends driving change in the food industry. Read the full article here 👉🏻 https://bit.ly/2UL5t1X
- Raw and cooked cauliflower are very nutrient rich.
Some nutrients might get lost in the process of cooking but other nutrients get freed up. (The reason is because some nutrients are kept inside the cells and cooking breaks down the cell walls which frees up the nutrients that are inside those cells)
So including raw and cooked cauliflower is definitely the way to go! In fact it’s recommended to serve cruciferous vegetables on a daily basis. Other vegetables that belong to the cruciferous family are cabbage, broccoli, collard greens, kale and brussels sprouts.
To cook cauliflower, sautéing is recommended to keep the most nutrients alive.
Cut cauliflower florets into quarters and let sit for at least 5 minutes to enhance its health-promoting benefits.
Heat 5 TBS of water in a stainless steel skillet. Once bubbles begin to form add cauliflower florets cover and sauté for 5 minutes on medium-low heat.
If you want to get the most out of this vegetable, expose it to heat for 10 minutes or less. Lots of nutrients get lost after 10 minutes.
A way of including raw cauliflower to your child’s diet is either shredding it and sprinkling in on soup or other meals. But it’s also great in raw smoothies! Might sound weird but a little cauliflower does not impact the flavor in a smoothie!
So let’s eat some cauliflower this week!
Also would love to hear how do you guys serve your cauliflower to your little ones and how do they like them the best?? Post in the comments and let’s exchange tips!
#vegan #vegankids #kidfood #kidsfood #food #babyfood #healthyfood #healthy #mybabyeatsbetterthanme #plantbasedkid #plantbased #diaryfree #meatfree #whatvegankidseat #yum #nosugar #sugarfree #veganfamily #noaddedsugar #refinedsugarfree #norefinedsugar #nosugaradded #sugarfreerecipe
- We are loving your #goodcatchrecipe contest creations!
Lily created a delicious plant-based Truffled Tuna Casserole
Here’s the recipe for you to try!
What you’ll need:
•1 white onion, minced
•A few sprigs of fresh thyme
•1 package of mushrooms (about 8 oz)
•1 tbs oil •3-4 garlic cloves, minced
•1 ‘no chicken’ bouillon cube
•2 tbs flour
•3 cups soy milk
•1 TBS truffle oil
•2 packets of goodcatchfoods Mediterranean tuna
•1/3 cup (+ remaining bag of cheese for topping) of vegan shredded cheese (I used 365 wholefoods brand cheddar, so dang good!) •12 oz bag of noodles, boiled to al dente as they will finish cooking in oven
•1/2 cup of crushed truffle potato chips (if you can’t find truffle flavored ones, you can sub plain ones and add your own truffle oil to them)
•remainder of cheese shreds
1. Preheat oven to 375•F
2. Heat skillet over medium heat then add oil and minced onion
3. Sweat out onions stirring occasionally for about 5 mins
4. Add in mushrooms garlic and bouillon
5. Stir and cook mushrooms down until they lose some of their moisture
6. Stir in flour until well combined
7. Gradually add in soy milk while stirring (put fresh thyme sprigs in this step if adding)
8. Simmer for 5-10 minutes (should thicken to a creamy soup consistency) ***remove thyme sprigs!
9. Turn off heat and add in the tuna, truffle oil, 1 handful of cheese shreds and S&P to taste
10. Mix sauce with al dente noodles in the casserole dish
11. Put on the crumb topping and Bake for 20 minutes (If you’d like the top to be more browned, broil for 1-2 minutes but watch very carefully don’t walk away or you will have burnt chips! (Like I did at first😹)
Enjoy ❤️ - Lily