Looking for some warm and nourishing #vegan lunch inspo to get you through the colder weather? Try this simple CHIPOTLE BLACK BEAN & SWEET POTATO CHILI 🌶 . Trust me, after trying this you will never want to buy chili from a can again. It’s that good.
Only 2 more finals left and I’m freeeee! I have a lot of content coming your way over the next couple of weeks that I’m excited to share with you all. Happy hump day 🐪✌🏼
To make the CHIPOTLE BLACK BEAN & SWEET POTATO CHILI SQUASH BOATS, you will need:
• 1 spaghetti squash, cut in half
• 2 cans of black beans, drained and rinsed (BPA-free!)
• 1 large sweet potato, cubed (I used sweet potatoes roasted for the week)
• 1 can diced tomatoes
• 1/2 yellow onion, chopped
• 2 cloves garlic, chopped
• The juice from one medium lime
• 2 Embasa chipotle peppers + 1 tbsp adobo sauce, blended
• 1 1/2 cup water
• 1/4 cup cilantro
• 2 tsp ground cumin
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp chili powder
• 1 tbsp raw honey or agave
• Himalayan Sea Salt
Pre-heat oven to 400°F. Cut the spaghetti squash lengthwise from stem to tail and scrape out the seeds and stringy bits of flesh. Place the squash halves face down in a roasting pan and add enough water to lightly coat the bottom of the pan. Cook 30-40 minutes or until squash is tender. If you don’t have any roasted sweet potatoes on hand, chop one up and toss in a little avocado oil and cook for the same amount of time.
While the squash is roasting, start by adding water, chipotle peppers, and adobo sauce to a food processor/blender/NutriBullet and pulse blend until smooth. Add all ingredients to a large pot and cook over low to medium heat for 25-30 minutes, stirring occasionally. You could also prepare this recipe in a slow cooker.
When the squash is done, use a fork to lightly scrape the flesh from the inside of the squash into strands (you may want to let it cool first!). Pour chili into squash boats and top with jalapeño cashew cheeze sauce (one post back), chopped cilantro, jalapeño, and pomegranate jewels. Enjoy! PS: you WILL have leftovers :)
Ten ways to good health:
Less alcohol, less meat, less salt, less sugar, less eating, less words, less greed, less worry, less driving, less anger ❤️
More tea, more vegetables, more vinegar, more fruit, more chewing, more action, more giving, more sleep, more walking, more laughter ⭐️
There's always a way to add in good habits. Work on one thing at a time. 💚This morning started my day off with turmeric oats. 1/2 cup oats, 1/2 mashed banana tsp cinnamon, 1 tsp maca, 1 tbsp flax meal, 1 tsp maple syrup, 1/2 tsp cinnamon, pinch ginger, pinch turmeric, 1 1/4 cup almond milk. Stir over medium heat till right thickness. Serve and enjoy with some tea. 😋
Happy Wednesday! I hope you guys are all having an amazing day. It’s SUPER cold here in nyc today so I really could warm up with some tomato soup 😍😍😍 always a grilled cheese on the side thoooo! Recipe is on my blog plantbasedjane.com - go check it out & have an amazing day!
simple easy family meals are often the best 🤷🏽♀️ quorn hot and spicy burgers with potato waffles and brussel sprouts 😜 and lots of ketchup 🍅🍅 it’s nearly christmas so we obviously have to eat sprouts (and i love them so much anyway so idm), and potato waffles are always a shout and a throwback to childhood 👶🏼 it’s even better how quickly the waffles can be ready too when you just toast them from frozen (yes you can do that it’s incredible and life changing tbh) 😂😂 so yep this was all pretty ideal after an afternoon of doing literally nothing 👌🏻
Did a little extra prep last night to have some more veggie variety to add to my meals this week! These maple roasted sweet potatoes and brussel sprouts are one of my favorites- for meal prep or holiday parties 🙏🏼🙏🏼 So so simple to throw together. Recipe below ••
*feel free to double the recipe for a larger group
2 cups Brussels sprouts, halved
1 large sweet potato, thinly sliced
1/3 cup pecans
1 tbsp Avocado oil
1.5 tbsp Grass fed butter
1 tbsp Maple syrup
1/2 tsp Cinnamon
1. Preheat oven to 350. Line a baking sheet with parchment paper
2. Toss veggies in avocado oil and sea salt until evenly coated. Spread evenly on tray. Bake for 15 minutes.
3. Remove and stir veggies. Bake for another 10 minutes.
4. While baking, melt butter and mix with maple syrup and cinnamon.
5. Remove tray again and pour maple + butter mixture over the veggies. ** leave a tiny bit aside for the pecans. Stir and place back in oven for 5-10 minutes
6. Heat a skillet, then add pecans with remaining maple mixture. Let toast for about 3 minutes, stirring frequently so they don’t burn.
Overindulging this holiday season? Do your body a favor and try this BBQ Jackfruit Salad! Layer it up with spinach, beets, sliced pear, edamame, soft boiled egg, and goat cheese. Add your dressing of choice! Seriously, this salad is a piece of art just waiting to be inhaled! 📸: @the.veggiediaries #KnowJack
Yesss! Getting kids to make healthy choices comes down two things:
1. Introducing real food during their formative years so their palate is trained to recognize and crave it.
2. Eliminating junk from your diet as a family.
Do these things and you will set them up for a lifetime of wellness! 👍🏽 #vegan#plantbased#healthy#wellness#kids#realfood#foodismedicine
@Regranned from @veganbodybuilding - 🌱💪🏼🎉 Myprotein have just launched an innovative Vegan Pre-#workout (#energy -boosting) drink made from natural #plantbased ingredients.
Pre-workouts provide sustained energy/more focus during workouts but usually they include many unhealthy synthetic stimulants. This one aims to be different by using a combination of plant-based extracts used for centuries in Chinese herbology, by Inca warriors and Amazon tribes.
#Grapeseed Extract: rich in flavonoids and #antioxidants it's the natural plant protector, offering a number of other great #health benefits
Guarana: Nature's #caffeine , used throughout history across the Amazon, it's ready to spark alertness and improve focus
#Maca : traditionally used by Inca warriors this superfood root is packed with #vitamin C to help battle through fatigue as well as giving your immune system a boost
Beetroot: packed with antioxidants and also naturally rich in nitrates, helping to improve blood flow
Black Pepper Extract: rich in piperine, a natural alkaloid that has been studied for its role in improving absorption of nutrients
Cocoa Powder: loaded with flavonoids, researched for their effect on blood flow and antioxidant properties
Green Tea Extract: natural #superfood remedy used in India and China for centuries with positive effects on health, body composition and #sports performance
Pagoda Tree Seed Extract: traditionally used in Chinese herbology, it's a natural source of quercetin, a pigment that helps to maximise oxygen uptake during exercise
Myprotein have provided a 40% discount on their entire vegan range using code MPVBODYBUILD until Sunday. The Pre-workout is available worldwide, apart from the US where it's expected to launch 2018.
View full article using clickable link in @veganbodybuilding bio.
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Look at these cute Christmas Tree bottles!! Our Green Juice is looking very festive 🎄🎄🎄
July 8th -----> December 11th I do not now how to take proper stances ( DONT COME FOR ME.😖 ) deciding to go to the gym 6 months ago was the best choice of my life. I went from eating virualy nothing everyday to packing away 2500+ calories of plant based protein.🌱 It definitely wasn't peachy keen or easy. I would actually gag because my brain would tell me i had enough to eat. so I went from 120 pounds, being 5'11 tall to 126.( still a long way to go but that's Okay!!) I have a hard time keep weight on naturally, so I'm so proud to have come this far and there's no stopping me now 😄🏋️♀️ •
I know this looks digesting, but I am also not a food blogger so it's not my job to make it look pretty. #sorrynotsorry If you want a super easy, super yum and no measure recipe, keep reading.👇🏻#
So I'm currently obsessed with tahini. And am kinda particular about salad dressings and texture. So, unless I'm making my own or have one of my fave convenience options on hand from @primalkitchenfoods, I'm always looking for workarounds so that my salads are ones that I actually want to eat, not just giant bowls of roughage. #likehowyoueat
I'll often mash in avocado, pickled veggies, my fave crap-free hummus, hardboiled egg (though I'm currently off eggs), salsa or 2-ingredient coconut milk ranch. Or I'll use Buffalo chicken, which itself is kind of "dressed." But when I have time, I actually love to cook - recipe-make and test - and actually find it quite therapeutic. So today, this happened and served as a topper (think garnish vs primary ingredient) to my hot-cold BAS (because, still working on my #guthealth and this is easier on my digestion):
BABA GANOUSH (aka Roasted Eggplant Dip)
✅ Fresh garlic, minced
✅ Lemon juice
✅ Sea salt
✅ Roast eggplant at 350/400F until soft. Remove from oven, let cool.
✅ Scoop out insides, add flesh to food processor or save yourself the clean up and just use a bowl and fork.
✅ Add lemon juice, garlic, tahini and salt, to taste. Process/mix until creamy.
✅ If you're fancy (not me 🙅🏻)or bringing to a party, a garnish of chopped parsley or cilantro with a drizzle of EVOO (👋🏻 @kasandrinos) would add a nice touch, but neither of those conditions applied today and I was hangry, so yeah.
✅ Eat with a fork, use as a condiment, serve with veggies or plantain chips.
If you try it, let me know what you think! Even better, snap a pic and tag me @emilynminer or post to my Facebook page (emilyminerfitness)- link in profile.
[ Nuggets 🌱veganos ] os dejo la receta por aquí y en mis historias [ los he vuelto a preparar hoy para un picoteo con amigos y todavía uno creía que le vacilaba y eran de 🐥 🙈] os recuerdo el enlace: http://www.neocenicienta.com/2014/10/los-mejores-nuggets-veganos-caseros.html
There’s oatmeal somewhere under all those toppings- the perfect breakfast for this cold winter’s day ❄️ •••
@quaker oats cooked in @califiafarms almond milk, topped with stewed cinnamon apples and bananas, craisins, and a sprinkle of brown sugar.