Had an amazing workout earlier but got so hungry 😋 after. That post workout smoothie wore off during Bootcamp 😃. Rushed home as fast as I could to make lunch. Couldn’t figure out what to make because I really just wanted to eat whatever. Then I remembered I had some spelt pita bread which I made a few days ago 💡 so I decided to roast some baby mushrooms and there it was lunch 🍴. Stuffed my homemade pitas with romaine lettuce 🥬, olives, cucumbers 🥒, tomatoes 🍅 & a dill mayo I made with coconut 🥥. Added a few cucumber 🥒 wedges and that was lunch. So filling & so quick. Happy Thursday guys!
Ham and Sweetcorn Pasta all ready for the oven. On a mission to use up leftovers in the fridge and freezer. I love to concoct something out of a few things destined for the compost bin. This dish used some grated cheese leftover from a cheeseboard a few weeks ago - froze it and then it’s handy for sprinkling on pasta. The ham needed using up and a bit of frozen sweetcorn left in the bag. I made my own white sauce using skimmed milk a little flour and margarine, a splodge of mustard and an egg yolk from a cracked egg this morning. Sprinkle with cheese whack in the oven for 20 mins and serve with a green salad / sliced vine tomatoes drizzled in olive oil, pesto and a slice of mozzarella 😋 #thrifty#wastenotwantnot#pastabake#useyourleftovers#quickmeal
A smoothie bowl a day keeps the doctor away!🍓🍌
This morning for breakfast I made this delicious and easy smoothie bowl!
1. Blend strawberry, banana, blueberries, and your choice of plant milk (I used unsweetened almond)!
2. Top with your favorite toppings! I used banana, chia seed, flax seed, coconut flakes, and granola!
3. Drizzle with agave and enjoy!
Breakfast this morning! Sorry I’ve been MIA, with Easter & finals, a lot has been going on and I’ve been stuffing my face with candy instead of good recipes to post 😂 I’m starting to feel the effects of all the sugar so I’m going to try to limit my candy intake to maybe 2-3 pieces a day until it’s gone, there’s just soooooo much 😅
Zucchini noodles with an egg, avocado, hot sauce &&& a @birchbenders protein waffle with @juliesreal vanilla cinnamon almond butter 🤤
kitchen gadgets are a great way to cut down on cooking time
Tonight I'm cooking my vegetables with a microwave veggie steamer.
The moment your green vegetables change color, they are overcooked. To retain nutrients don't over steam
Delicious, Quick Meal Alert: Cook buckwheat noodles in broth and top with chopped scallions.
Once you become accustomed to having delicious broth at your disposal, you will begin to realize it’s value. As you cook with broth, it’s flavor concentrates, so it’s essential that your broth tastes delicious all on its own. In a world where everyone is looking for life hacks, there is nothing more effective than good broth, as a shortcut to creating nourishing and delicious food at home.
SALMOM POKE BOWL 🍲 Fun fact: I don’t like raw fish. So when I go out for sushi I literally get an avocado roll or cucumber roll every time. With that said, heres my my soy-free cooked poke bowl. What’s your favorite sushi roll?👇🏼
• 1 can of @wildplanetfoods canned salmon (drained, then added juice of 1/2 lemon + 1 tbsp of @motherraw Japanese dressing)
• cooked white rice 🍚
• sliced cucumber 🥒
• shredded carrots 🥕
• sliced avocado (with @traderjoes EBTB seasoning) 🥑
• topped with sesame seeds + green onions + coconut aminos
Need a quick & easy lunch?
•Toasted Whole Wheat Bread
•Vegangift Dip sauce
•Any topping you like:
We choose Puffed rice, Roasted Peanuts, Chinese Wolfberry, Boiled Corn.
Put nutritional yeast, white sesames and sunflower seeds into a blender then pulse them together for 2-3 times and sprinkle them on top of our breads.
ปิ้งขนมปังที่ชอบ หลังจากนั้น ทาดิ๊ปซอสวีแกนกิฟท์รสชาติใดก็ได้ที่ท่านชอบลงบนแผ่นขนมปัง เสร็จแล้ว นำข้าวพองอบถั่วอบ, เม็ดเก๋ากี้ผสมเกสรดอกไม้, และข้าวโพดต้ม มาวางบนขนมปัง โรยด้วย นูทริชั่นนอลยีส เมล็ดทานตะวัน และงาขาว ปั่นเข้าด้วยกัน ในเครื่องปั่น พร้อมเสริฟค่ะ
What’s for dinner tonight good people? After a LONG day of work, school, extra curricular activities & more, we needed a super quick & at least semi-healthy meal that hopefully the whole family would love, so I went for it! Cauliflower crust pizza 🍕 😮- YES! WATCH 👀 to see what happened! Check out Naturally Nesty’s FIRST & TOTALLY in-prompt-to (unplanned but oh well lol) kinda-sorta Healthful Living Foodie video! No, I almost never cook frozen anything, but if we're keeping it 100, everyone has "one of those days" every now & then, so figured I'd share - much more "inspired" cooking shares coming soon, lol! Follow here & Like and Subscribe on YouTube! #healthfulfoods#cooking#cookingmom#motherhood#busymom#quickmeal! #natural#20minutesorless#20minutemeal#foodie#pizza#cauliflowerpizza#pregnancy#birth#mothering#healthfulliving https://youtu.be/kHSMJgnSwSk
Mince pastabake for all those wanting a quick meal after a day of Anzac Day services and a game of two-up. This is a smaller serve recipe to cover the kids, so double for larger families.
I would recommend this meals from 9 months old, earlier if you are doing baby led weaning.
1 tbs olive oil •1 onion finely chopped •250 g pork&veal mince • 1 Tbs tomato paste • 1 can diced tomato • 1 tsp sugar • 3/4 cup beef stock (liquid or powder+water) • 1 grated carrot • 1/2 diced capsicum **Other vegetables options zucchini, peas, spinach *** •250 g spiral or penne pasta • 1 cup cheese grated • 1/2 tsp salt and pepper *to taste
Preheat oven to 180°c
1. Bring a saucepan of water to boil, cook pasta as per the directions on the packet.
2. Heat oil in saucepan/ large frying pan and cook onion until soft
3. Add mince, cook until brown
4. Add diced tomato, tomato paste, sugar, stock and vegetables
5. Bring to the boil and allow to simmer for 10mins.
6. Mix together pasta and mince
7. Add to lasagne dish, top with cheese
8. Cook until cheese melts
** If reheating cover with aluminum foil and cook until heated through approx 20mins**
I love making a big pot of curry and having it handy to take to work the next day or snacking on it with roti. Here's the recipe that's been passed down from my mum #curryinahurry
1 bunch of snack beans
3 medium sized potatoes
1 pack of tofu puff
2 long purple eggplants
2 cloves garlic
1/2 an onion diced
3 thin slices of ginger cut into strips
2 lemon grass (just keep 2 inches of the end and remove the top)
3 stems of curry leaves
8 tbsp curry powder (add enough coconut cream to form into paste)
200ml coconut cream
1. Blanch beans and eggplant in hot water then put aside
2. Put oil in pan and put in onion, garlic, lemon grass, curry leaves and ginger. Once fragrant add curry powder paste
3. Chuck in potatoes and salt and once fragrant add 1 cup of water and turn down the heat to medium fire and cover till potatoes are 3/4 cooked
4. Add another 2 cups of water then throw in tofu puffs
5. Once potatoes are cooked, put in egg plants and beans and the balance of coconut cream.
6. Season with salt and sugar to your liking
NOTE: when cooking curry, oil oil oil ------------------------------------------------------------