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Chickpea salad with roasted red pepper dressing By @kissmywheatgrass_ INGREDIENTS 1/4 cup of chickpeas (rinsed & drained) 1/3 cup of sliced Persian cucumbers 1/3 cup of sliced cherry tomatoes 2 tbsp of diced red onion 2 tbsp green olives 1 tbsp dairy-free feta Organic spinach . Dressing: 1 heaping tbsp of roasted red pepper hummus 1/2 tbsp lemon juice 1/2 tbsp water 1 tsp dried oregano Pinch of salt & pep This serves one but can be doubled, tripled, etc for however much you need! . DIRECTIONS In a large bowl, add the base of spinach (I roughly chop before) & all the rest of your ingredients listed above. In a small bowl, add the dressing ingredients & stir. Add more hummus/less liquid if you want it thicker & vice versa for thinner. Pour over your salad, add salt & pepper to everything, and enjoy! . . . #Veganbrunch #Eatyourvegetables #Vegansmoothie #Vegantips #Eatvegan #Plantbasedfoods #Easyveganrecipes #Veganmacncheese #Hclfvegan #Bestveganrecipes #Veganprotein #Thevegansclub #Veganpancake #Veganiseasy #Veganenergy

Rumor has it, greens are pretty good for you. While I love my fruits and veggies, I probably don't get enough. What's your favorite way to get your daily dose of greens in? Do you do smoothies? Juice? Add spinach to your salad? . . . . . #feedingyourskinfromwithin #whatyoueatmatters #eatyourvegetables #skinhealthtips #barrieaesthetician #loveyourskin #barrieontario

Let’s Bike!!! 🚲 Go for a sunny bike ride and don’t forget to pack your Little Monster Snacks 🍎🥕🫐🍪 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #littlemonsters #littlemonsterssnacks #schoolsnacks #schoolsnackbox #healthykids #healthykidssnackideas #fruits #vegetables #newproduct #ikkoopbelgisch #kids #kidssnacks #kidschips #playground #afterschool #koekjes #cookies #chips #gezondalternatief #healthysnacks #wholefoods #blueberries #beetroot #fruitvegetables #eatyourvegetables

1️⃣ or 2️⃣? What recipe do you like the most? By @Plantyou 1️⃣ SMASHED POTATOES Ingredients 6 Yukon gold potatoes 2 tsp kosher salt ½ tsp garlic powder cracked black pepper, optional, to taste olive oil, a drizzle to taste 6 servings Vegan Green Goddess Dressing Instructions In a large pot, add 6 cups of water and 1 teaspoon of salt. Add the yukon gold potatoes, and bring to a boil. Reduce the heat, and allow the potatoes to cook for 20 to 30 minutes depending on the size of the potatoes, until fork tender. Meanwhile, line a baking sheet with parchment paper, and preheat the oven to 400F. Drain the water, and place the potatoes on the baking sheet dispersed at least 1 inch apart. Using a butter knife, make a soft slice about halfway through each potato. Then, using the bottom of a cup or a mug, smash each of the potatoes down. Season with salt, garlic powder and pepper as desired. At this time, you can drizzle with olive oil if desired for a more crispy potato, but it's not necessary. Place in the oven, and bake for 30 to 40 minutes until the potatoes are crispy. Enjoy! **Everything Green Sauce** Ingredients 1 jalapeno, chopped, seeds remove for mild sauce 1 handful cilantro, large 1 handful spinach, large 1 cup green onions, roughly chopped 1 clove garlic ¾ tsp salt, or more to taste ½ avocado, stone removed ½ cup raw sunflower seeds, soaked overnight or boiled for 10 minutes 1 cup water 1 lemon, juiced Instructions Combine all ingredients in a high speed blender until smooth. Taste and adjust salt as needed. Enjoy immediately.

1️⃣ or 2️⃣? What recipe do you like the most? by @Plantyou 1️⃣ Chana Masala Inspired Chickpea Coconut Curry Ingredients 1 tbsp olive oil 1 yellow onion, diced 3 cloves garlic, minced 2 tbsp curry powder 1 tsp cumin ½ tsp turmeric ½ tsp paprika ¾ tsp salt 1 can crushed tomatoes, 15 oz 1 can coconut milk, 13.5 oz 1 can chickpeas, drained and rinsed 1 tbsp almond butter, optional 1 handful spinach Instructions In a pan over medium heat, add the onion and olive oil. Stir until fragrant, approximately 3 minutes. Next, add the garlic, curry powder, cumin, turmeric, paprika and salt. Stir until fragrant, approximately 5 minutes. Add the crushed tomatoes, coconut milk, chickpeas and almond butter. Bring to a simmer, then lower the heat, and cook on low for 6 to 8 minutes, until everything is combined and warm. Stir in the spinach until it is wilted. Serve with fresh cilantro and naan bread as desired. 2️⃣ Golden Glow Soup paired with my favorite crackers . 🙏Lends 4 to 6 servings
From start to finish 20 minutes . 1 tbsp olive oil or vegetable broth 1 yellow onion, diced 2 carrots, diced
4 cloves garlic, minced 1 rib celery, diced 1 tsp dried oregano 1/2 tsp black pepper 7 cups vegetable broth 1 can white beans, drained and rinsed 2 lemons, squeezed 1 handful fresh kale 1/4 cup tahini 1 tsp lemon zest 1 cup orzo 1/4 cup fresh dill 1 tsp turmeric . In a pot over medium heat, add the onion, carrot, celery and garlic. Sauté until softened, approximately 5 minutes. . Add the vegetable broth, drained and rinsed can of white beans, lemon juice and lemon zest to the pot. Bring to a boil, then simmer for 10 minutes covered. . Stir in the kale, fresh dill and orzo and cook for another 10 minutes until the orzo is cooked through, keeping the lid off and stirring intermittently to prevent the orzo from sticking. Stir in the tahini and turmeric until combined and heated through. Enjoy!

One of the many perks of our SAGE garden is the physical activity it offers to kids. Here, they learn coordination and reduce stress in a fun and natural way! 🏃✨ Uno de los muchos beneficios de nuestro jardín SAGE es la actividad física que ofrece a los niños. ¡Aquí aprenden a coordinarse y reducir el estrés de una forma divertida y natural! 🏃✨ #nutritionforgrowth #eathealthyfood #preschooleractivity #schoolgarden #preschool #moveyourbody #kidseatinghealthy #schoolgardens #vegetablegardening #igrewthis #educateourchildren #earlychildhoodeducation #harvesttime #preschoolactivities #physicalactivityforkids #physicalactivities #activebodyactivemind #outdooractivitieswithkids #outdooractivity #eatyourcolors #eatyourveggies #eatyourvegetables #activekidshappykids #activekidsarehappykids #outdoorlearning #outdoorlearningisfun #physicalactivity #physicalactivitybenefits #healthyminds #harvesting

Tonight’s dinner- -simple salad with greens, cucumber, tomato, sunflower seeds, a little vegan bacon bits and goddess dressing. 🥗 -baked cauliflower with a garlic tahini sauce and mashed potatoes. 🥔 Delish! #vegan #veggie #eatyourvegetables

Salad of the moment: Shaved Fennel, Cara Cara Orange Segments, Shallot, St. Agur Blue Cheese, Fennel Fronds, Toasted Hazelnuts and Mint Leaves with a Citrus- Balsamic Vinaigrette garnished with Crispy "Torn" Bread and Peppered Yogurt - amazing! #lovemakingsalads #freshandhealthy #lovecitrus #eatyourvegetables #colourandflavour #italianinfluences #frenchinfluences #intuitivecooking #culinarycreativity #norecrequired #food52 #livetocookandeat

1️⃣ or 2️⃣? Which  #recipe would you try?👇 By @Healthygirlkitchen 1️⃣ bookmark this vegan BROWNIE BAKED OATMEAL 🤎✨ Ingredients: 2 cups coconut or almond milk (not canned) 1/2 cup maple syrup 1/3 cup peanut butter 1 tsp vanilla 2 cups rolled oats 1/4 cup cocoa 1 tsp baking powder 1 tbsp flax pinch of salt 1/3 cup chocolate chips pan is 6 x 9 This is an oatmeal recipe* not a brownie recipe! There has been some confusion! Instructions: 1. Preheat oven to 350 F. Add all wet ingredients to a bowl. Then add dry ingredients. Mix then add chocolate chips. Mix. 2. Pour into baking pan and bake for 40 minutes. 3. Enjoy! Store in fridge and reheat when you want to eat! 2️⃣ Bookmark CHICKPEA CHOCOLATE CHIP COOKIES 🍪✨ Ingredients: 1 15 oz can of chickpeas rinsed and drained 5 pitted dates 1/2 cup creamy peanut butter 1/4 cup rolled oats 1/4 cup coconut sugar 1/4 maple syrup 1/2 cup vegan chocolate chips plus extra for topping 1 tsp vanilla 1/2 tsp baking powder 1/2 tsp baking soda sea salt garnish instructions: 1. Preheat oven to 350 degrees F and prep and baking sheet with parchment paper. 2. Blend all ingredients in a food processor except chocolate chips, baking powder and baking powder. 3. Blend until smooth scraping down the sides as necessary. 4. Blend in the baking soda and baking powder. Pour in the chocolate chips and stir with a spoon until combined. Make the cookies about 2 tbsp of cookie dough. Use a spoon because it's sticky to touch. Flatten a bit. Add extra chocolate chips on top. This yields about 14 cookies. 5. Bake for 13-15minutes. They will be soft but they'll firm up. 6. Enjoy besties! . .

1️⃣ or 2️⃣? Which  #recipe would you try?👇 by @Waytohealthkitchen 1️⃣ 🌱 CHOCOLATE PECAN CHEESECAKE 🤤 ✨ INGREDIENTS✨ Crust: 🌱 12 pitted Medjool dates 🌱 1/3 cup raisins (optional, i love pairing it with pecans) 🌱 3/4 cup pecans 🌱 1 tbsp cacao (less processed than cocoa) Filling: 🌱 3 cups cashews (soaked for 30 min in boiling water) 🌱 1/2 cup coconut cream 🌱 1 orange, juiced 🌱 1/3 cup maple syrup (optional splash vanilla and/ or pinch of salt) Chocolate Topping: 🌱 1 cup pitted Medjool dates 🌱 1 tbsp cacao 🌱 2 tbsp maple syrup 🌱 1/2 cup plant milk or water 🌱 1/3 cup chocolate 🌱 Pecans or candied pecans (in a pan combine 1/2 cup coconut sugar, sprinkle cinnamon and salt, 2 tbsp water- mix until bubbly then add 1 cup pecans and mix again for a few minutes!| ✨ INSTRUCTIONS✨ 🌱 Combine crust ingredients in a processor and press into 6” cake mold. Combine the filling ingredients, blend and pour then let it set in freezer. Blend chocolate ingredients and pour over (freeze until u prepare pecans). Spread on top and freeze over night. Take the cake out 30 min before serving.

1️⃣ or 2️⃣? Which  #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Creamy Zucchini Soup ⭐️ GET RECIPE: https://theplantbasedschool.com/zucchini-soup/ Zucchini soup is a delicious summer squash recipe that is easy to make with a few simple ingredients in one pot in about 20 minutes. The soup is creamy, tasty, healthy, and silky smooth, and easy to customize to your liking by adding fresh herbs and toppings. ⭐️ INGREDIENTS: 2 tablespoons extra virgin olive oil 1 large onion chopped 3 cloves garlic grated 4 medium zucchini chopped 1 medium potato chopped 1 cup (240 grams) vegetable broth 1 teaspoon Italian seasoning ¾ teaspoon salt (or more to taste) ¼ teaspoon black pepper 2️⃣ Creamy Sweet Potato Soup Sweet potato soup is a fall-inspired recipe that is creamy, earthy, a little sweet, and perfect for autumn or winter weeknight dinners. Our recipe is easy; we make it with oven-roasted sweet potatoes, carrots, onion, and garlic for maximum flavor and minimal effort. GET RECIPE: https://theplantbasedschool.com/sweet-potato-soup/ INGREDIENTS (US): 1½ pound sweet potatoes ½ pound carrots 1 medium onion 3 cloves garlic 1 tablespoon extra virgin olive oil ½ teaspoon salt ½ teaspoon black pepper 1 inch ginger 1 teaspoon ground cumin 5 - 7 cups vegetables broth add more or less based you your desired consistency ½ 14-ounce can coconut milk or more to taste Metric: 700 grams sweet potatoes 230 grams carrots 100 grams onion 3 cloves garlic 14 grams extra virgin olive oil ½ teaspoon salt ½ teaspoon black pepper 2½ cm ginger 1 teaspoon ground cumin 1½ liters vegetables broth add more or less based you your desired consistency 200 grams coconut milk or more to taste BAKE: at 400°F or 200°C for 30 minutes, until the sweet potatoes are tender.

Fluffy Vegan Lemon Blueberry Pancakes By @naturallyzuzu Ingredients: 2 cups of all-purpose flour 1 tbsp of flax meal mixed with 1/3 cup of plant-based milk and 1 tsp of apple cider vinegar 1 tsp baking soda 1 1/2 tsp baking powder 1 tsp kosher salt 3 tbsp of maple syrup 1 1/2 cup of plant-based milk 1 tbsp of melted coconut oil or vegan butter. 1 tsp of pure vanilla extract Juice from 1/2 lemon Zest from 1 lemon 1 cup blueberries washed. Coconut oil or vegan butter for cooking. Method: Combine flour, baking soda, baking powder, salt together in a bowl, add flax meal vinegar mixture, maple syrup, melted coconut oil, vanilla, lemon juice, lemon zest and plant milk. Mix everything to combine to make a pancake batter. Set aside for 10 min. Add the blueberries to the batter. Fold the blueberries gently into the batter. Cook your pancakes in a cast iron pan, with a tsp of coconut oil over a medium heat. Enjoy with fresh blueberries and maple syrup. #veganfoodspot #plantbasedvegans #veganas #veganbowl #tastyvegan #veganbrownies #veganmexicanfood #veganerezepte #eatyourvegetables #veganinspiration #veganmeal #plantbasedcheese #plantbasedfoodie #recetasveganas #veganspaghetti

Looking for the ultimate break-fast strategy that will help fuel your health and sustain energy all day? Say hello to savory mornings! Here's why savory breakfasts are the way to go: 1️⃣Stable Energy Levels: Research shows that savory breakfasts, rich in protein and healthy fats, provide longer-lasting energy compared to sugary options, keeping you fueled and focused throughout the day. 2️⃣Satiety and Satisfaction: Studies reveal that savory meals trigger greater feelings of fullness and satisfaction, curbing cravings and preventing overeating later in the day. 3️⃣Blood Sugar Regulation: Savory breakfasts help regulate blood sugar levels, reducing the risk of energy crashes and mood swings often associated with sugary breakfasts. 4️⃣Metabolism Boost: Research suggests that savory breakfasts may boost metabolism, aiding in weight management and supporting overall metabolic health. 5️⃣Nutrient Density: Savory breakfast options are often packed with essential nutrients like vitamins, minerals, and antioxidants, promoting optimal health and vitality. Here are a few of my favorite savory break-fast combos: ❤️Sautéed greens, eggs, and sausage ❤️Avocado toast with smoked salmon and a sprinkle of feta ❤️Veggie omelette with mushrooms, spinach, and bell peppers ❤️Quinoa breakfast bowl with roasted veggies and a poached egg ❤️Tofu or Tempe scramble with vegetables ❤️ Breakfast tacos with eggs or beans ❤️ Sweet potato "toast" with avocado and turkey sausage Remember variety is key to health! Experiment and enjoy! Ready to make the switch to savory mornings and up-level your health? Comment SAVORY below to receive your free Eating for Health guide, to learn how to build savory, balanced and nourishing meals. 🍳✨ #SavorTheMorning #HealthyLiving #easyrecipes #healthtips #eatforhealth #savorybreakfast #bloodsugarregulation #metabolismbooster #healthybreakfast #nourishyourself #easyrecipes #healthcoach #nourishmovethirve #eattherainbow #eatyourvegetables

Spring in a dessert: tart with a thin layer of pistachio cream, almond milk crème pâtissière, strawberries and roasted pistachios. #cookwithsandrine #meditarreneandiet #meditarreneanfood #meditarreneancooking #meditarreneanchef #mediterraneandish #eatyourvegetables #eatyourveggies #homemade #homemadefood #homemadecooking #instafood #privatechef #foodgram #foodstagram #yummy #delicious #foodiesofinstagram #londoncook #londonfoodie #foodforfoodies #foodblogger #foodblog #foodpic #foodpics #strawberry #strawberrytart #tart #dessert #pistachio

Who's having soup today? ♨️🥣🥄🙋‍♀️🥰 This Kitchen Witch ☆ ▪︎ Mixed pasta with beautiful mixed vegetables, millet, red kidney beans, in a warming thai coconut curry, tomato broth. ◇ Soup made from scratch, is the best soup~♡ ◇ #soupofinstagram #soupfromscratch #vegetablesoup #soupforthesoul #soupoftheday #lotusrawveganliving #soupwithvegetables #vegansoupideas #healthywholefoods #soupson #soups #eatyourvegetables #veganfollow

Just a girl trying to eat her meal while her mom wants to take pics. 😂 #bunnylove #bunnymomlife #bunnymodel #eatyourvegetables #meobsessedwithyou

1️⃣ or 2️⃣? What recipe do you like the most? By @Plantyou 1️⃣ SMASHED POTATOES Ingredients 6 Yukon gold potatoes 2 tsp kosher salt ½ tsp garlic powder cracked black pepper, optional, to taste olive oil, a drizzle to taste 6 servings Vegan Green Goddess Dressing Instructions In a large pot, add 6 cups of water and 1 teaspoon of salt. Add the yukon gold potatoes, and bring to a boil. Reduce the heat, and allow the potatoes to cook for 20 to 30 minutes depending on the size of the potatoes, until fork tender. Meanwhile, line a baking sheet with parchment paper, and preheat the oven to 400F. Drain the water, and place the potatoes on the baking sheet dispersed at least 1 inch apart. Using a butter knife, make a soft slice about halfway through each potato. Then, using the bottom of a cup or a mug, smash each of the potatoes down. Season with salt, garlic powder and pepper as desired. At this time, you can drizzle with olive oil if desired for a more crispy potato, but it's not necessary. Place in the oven, and bake for 30 to 40 minutes until the potatoes are crispy. Enjoy! **Everything Green Sauce** Ingredients 1 jalapeno, chopped, seeds remove for mild sauce 1 handful cilantro, large 1 handful spinach, large 1 cup green onions, roughly chopped 1 clove garlic ¾ tsp salt, or more to taste ½ avocado, stone removed ½ cup raw sunflower seeds, soaked overnight or boiled for 10 minutes 1 cup water 1 lemon, juiced Instructions Combine all ingredients in a high speed blender until smooth. Taste and adjust salt as needed. Enjoy immediately.

I saw someone's post on here of a baked tattie n cheese, and I instantly had a craving for one . . . I used Cathedral City vegan cheddar, which was perfect . . . I also had an air fried @quorn_uk vegan hot n spicy burger, air fried garlickly asparagus, steamed broccoli, tenderstem broccoli, baby sweetcorn and of course, my beloved Sriracha ❤️ . . . It's too hot for the goths today! . . . #eatwhenyourehungry #itssummer #bakedpotato #bakedtattie #vegancheese #veganchicken #veganquorn #veganburger #anythingyoucaneaticaneatvegan #eatyourgreens #eatyourvegetables #eattherainbow #fiveaday #colourfulveganfood #simpleveganfood #realveganfood

Protein-Packed Avocado Toast By @vancouverwithlove Ingredients - serves 1 •2 slices bread (gluten-free if needed) •½ large avocado •1 tsp apple cider vinegar •⅓ cup chickpeas (rinsed & drained) •Sea salt & black pepper •microgreens or radish slices to garnish ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Instructions - Toast bread. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - While toasting, combine avocado flesh and apple cider vinegar in a small bowl. Mash with a fork or hands until almost smooth. Season to taste with salt and pepper. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - In another bowl, mash chickpeas (definitely easiest using hands!) until flaky. Season with salt and pepper. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Spread avocado over toast slices, and top with chickpeas. Decorate with microgreens or radish slices. #plantbasedcooking #veganburger #veganweightloss #veganfoodvideos #eatplants #VeganInspiration #veganreset #easyvegan #eatyourvegetables #veganbowls #vegancooking #thecookingfeed #veganmexican #vegancookings #receitasveganas

BLACK OLIVE TAPENADE PASTA🖤 By @terianncarty Ingredients 400 grams gf fusilli 3 tbsp olive oil Pinch chili flakes 1/2 onion diced 2 cloves garlic minced 3 cups cauliflower florets 7 cremini mushrooms 8 brussel sprouts trimmed and halved 1/2 cup chickpeas 1 cup cherry tomatoes 1 cup green olives 3/4 cup tapenade Fistful spinach 1/2 cup pasta water Sea salt and cracked pepper 1/2 cup vegan Parmesan Sprouts (optional) Method Preheat oven to 400. Toss cauliflower and brussels sprouts in olive oil and season with salt and pepper. Spread onto baking sheet and bake for 25 minutes. Set aside. Cook pasta in salted water. Reserve pasta water. Heat olive oil and chili flakes in a large pan. Cook onion until translucent. Add mushrooms and cook until soft. Add garlic, cooked cauliflower and BS, add in spinach tomatoes, olives and cooked pasta. Scoop in tapenade and toss to combine. Add pasta water to create sauce. Season the cheese, salt and pepper. Add more chili flakes and cheese if desired. #veganrecipeideas #hclfvegan #vegancookiedough #veganoatmeal #veganweightloss #plantbasedvegan #easyveganrecipes #veganinspo #vegetarianfoodie #vegandinnerideas #veganprotein #veganchocolate #recetasveganas #eatyourvegetables #healthyvegan #veganworldshare

1️⃣ or 2️⃣? Which  #recipe would you try?👇 🌱 By @That.veganbabe 1️⃣ 🥕🍰 Vegan No Bake Carrot Cake Cups!! 🙌This no bake dessert takes 15 minutes to make, is made completely in a blender & stuffed with a rich cashew icing 🤤 🔖 Make sure to save this recipe for later! ✨INGREDIENTS✨ 1 cup shredded carrot 1 cup walnuts 1+1/4 cup dates 3/4 cups shredded coconut 1/3 cup plant milk 1.5 tsp cinnamon 3/4 tsp nutmeg 1/2 tsp ginger 1/4 cup almond flour - or coconut flour 🧁 For the Cashews Icing 🧁 1 cup soaked cashews 1/2 cup plant milk 4 medjool dates 1 tsp vanilla Pinch of salt 🎉Blend together the ingredients for the carrot cake cups until everything is combined. Add 1 tbsp at a time of plant milk as needed & scrape down the sides while blending but try to add as little liquid as possible! 😋 Divide into 6 or 7 cups and make a small hole in the Center. Make sure to grease your muffin tins!! 🙌Blend together the ingredients for the cashew icing then add to the Center of your carrot cake cups 🥰Top with crushed walnuts & freeze for a minimum of 3 hours to firm up. 🧊 Store in the freezer and take them out 5-10 minutes before you’d like to eat them!

1️⃣ or 2️⃣? Which  #recipe would you try?👇 By @Healthygirlkitchen 1️⃣ bookmark this vegan BROWNIE BAKED OATMEAL 🤎✨ Ingredients: 2 cups coconut or almond milk (not canned) 1/2 cup maple syrup 1/3 cup peanut butter 1 tsp vanilla 2 cups rolled oats 1/4 cup cocoa 1 tsp baking powder 1 tbsp flax pinch of salt 1/3 cup chocolate chips pan is 6 x 9 This is an oatmeal recipe* not a brownie recipe! There has been some confusion! Instructions: 1. Preheat oven to 350 F. Add all wet ingredients to a bowl. Then add dry ingredients. Mix then add chocolate chips. Mix. 2. Pour into baking pan and bake for 40 minutes. 3. Enjoy! Store in fridge and reheat when you want to eat! 2️⃣ Bookmark CHICKPEA CHOCOLATE CHIP COOKIES 🍪✨ Ingredients: 1 15 oz can of chickpeas rinsed and drained 5 pitted dates 1/2 cup creamy peanut butter 1/4 cup rolled oats 1/4 cup coconut sugar 1/4 maple syrup 1/2 cup vegan chocolate chips plus extra for topping 1 tsp vanilla 1/2 tsp baking powder 1/2 tsp baking soda sea salt garnish instructions: 1. Preheat oven to 350 degrees F and prep and baking sheet with parchment paper. 2. Blend all ingredients in a food processor except chocolate chips, baking powder and baking powder. 3. Blend until smooth scraping down the sides as necessary. 4. Blend in the baking soda and baking powder. Pour in the chocolate chips and stir with a spoon until combined. Make the cookies about 2 tbsp of cookie dough. Use a spoon because it's sticky to touch. Flatten a bit. Add extra chocolate chips on top. This yields about 14 cookies. 5. Bake for 13-15minutes. They will be soft but they'll firm up. 6. Enjoy besties! . .

This was so nice! I'm absolutely stuffed now . . . I air fried the beetroot brine marinated tofu then put half of it into a wrap along with Branstonnaise, romaine, tomato slices, two chopped up gherkins, parsley and Sriracha . . . I had the rest of the tofu (minus one piece that I gave to Violet) with leftover tabouleh / leftover sweet potato, kale & chickpea salad / baby plum tomatoes / cucumber / tomato slices / a gherkin / romaine / parsley and Sriracha . . . #tofu #tofusalad #tofuwrap #veganmayonnaise #vegansalad #marinatedtofu #colourfulveganfood #eatyourgreens #eatyourvegetables #eattherainbow #fiveaday #allthevegetables #tabouleh #chickpeas #veganfeta #airfriedtofu #colourfulfood

Are you hungry for something new? Try this fantastic Braces friendly Zucchini slice recipe and let your tastebuds sing! 📝 #Recipes #PeelOrthodontics #DrAshatPeel #Hungry #Bracesfriendly #EatYourVegetables

🥑 Vegan Green Goddess Buddha Bowl with Avocado Tahini dressing By @plantifulalice 🪴 𝗜𝗻 𝗺𝘆 𝗯𝗼𝘄𝗹 : Cooked brown rice Boiled edamame beans Cucumber tagliatelles Grape tomatoes Avocado Red onion Pumpkin seeds Sesame seeds 🪴 𝗖𝗿𝗲𝗮𝗺𝘆 𝗱𝗿𝗲𝘀𝘀𝗶𝗻𝗴 : 1/2 avocado 3 tbsp smooth tahini 1/2 lemon juice 1 clove raw garlic Salt & pepper Blend everything together, adding as much or as little water to reach your desired consistency (I like my dressing pretty thick) Assemble your bowl and drizzle a generous amount of dressing. Mix everything and enjoy! . . . #plantbasedvegan #plantbasedpower #plantbasedvegan #eatyourvegetables #veganpancakes #vegansofla #veganstirfry #veganfoodspot #vegansmoothies #vegancandy #plantbasedvegans #veganmacandcheese #vegansmoothie #plantbasedliving #recetasveganas #vegetarianpizza

Enroll in WIC today and find out more about healthy eating. Check out our website MyFamily.WIC.ca.gov to see if you qualify and find your local WIC office. You also can contact CAPK WIC at (866) 327-3074. #CaliforniaWIC #WIC #WhatIsWIC #WelcomeToWIC #GetMoreWithWIC #WICWelcomes #WICWorks #PublicHealth #Health4All #Nutrition #NutritionMatters #HealthyCalifornia #WICFamilies #FruitsAndVegetables #FruitsAndVeggies #DrinkMoreWater #EatYourVegetables #NourishingFoods #PlantFoods #MoreVeggies #WaterBenefits #MoreFruits #WhatsOnMyPlate #Health #HealthyLifestyle #HealthyLife #HealthyChoices #HealthyFood #NutritionTips #waterproof

What's your favorite way to eat beets? We like them grated onto salads, cubed and roasted with a little olive oil and salt and pepper, and even thinly sliced and pickled! #californiagrown #local #eatyourvegetables #oc #irvine #farm #whosyourfarmer #farmlife #farmtotable #farmtofork #tanakafarms #nongmo #supportlocal #shopsmall #supportsmallbusiness #beets

Stress op je bord? 🤯 Stress kan invloed hebben op je eetgedrag. Waardoor mensen vaak ongezonde keuzes maken of hun eetlust verliezen. 🥘 De eetkeuze die je maakt kan invloed hebben op de manier hoe je met stress omgaat. Ongezonde keuze => kan stressniveaus verhogen ⬆ Gezonde keuze => kan stressniveau verlagen ⬇ Voed je lichaam met liefde, en niet mee stress! 🥗 💕 #Healthy #Stressvrij #Eatyourvegetables

Looking for ways to get your picky eater to eat more fruits and veggies? Finger foods for the win! Divide foods in mini muffin tins! Offer balanced portions of healthy items like: 🍓 Fruit 🫛 Veggies 🥣 Healthy dips, like hummus 🍖 Lean deli meats 🧀 Low fat cheese 🥖 Whole grain crackers Try it and let us know what your kid thinks!

Avocado crust pizza loaded with veggies! I wanted to make a pizza without grains and that’s 100% nourishing - including topped with a green pesto sauce and green veggies. It’s finished off with a vegan cashew cheese you can drizzle on top. ✅Comment PIZZA to have the recipe link sent straight to your DMs🤍 #glutenfreepizza #avocadocrust #avocadopizza #dinner #eatyourvegetables #greenpizza #pizzanight

⇨ Swipe for 10 reasons to become “a breakfast person” @sakaralife I love how Lily Aldridge said it best “"It's not just the food, Sakara is a lifestyle. It's self-love and self-care. I'm so grateful that I've nourished my mind, body, and soul with Sakara’s delicious food for the past 11 years." Use code: GLOSAKARA for 20% off your first order 😘 (*link in my bio) You can customize your organic meal delivery and pause any weeks that you’d like to skip. You can do as little as two meals per day per week and you can customize the variety of meal combinations such as just breakfast or breakfast + lunch or breakfast + dinner or lunch + dinner or all three meals per day. You have so many options available to fit your schedule and budget. You can also swap meals for your favorites. Prioritize you 🩷

Yummy! Baked Feta with Olives Recipe This dish is wonderfully aromatic and packed with the robust flavors of the Mediterranean. The salty feta, combined with the tangy tomatoes and olives, creates a perfect blend of flavors. Enjoy your Baked Feta with Olives as a delicious starter or a savory snack any time of day! Ingredients: 1 block of feta cheese (about 200-250 grams) 1/2 cup mixed olives (green, kalamata, or a mix of your choice) 1 cup cherry tomatoes, halved 2 cloves garlic, minced 3 tablespoons extra virgin olive oil Fresh herbs for garnish (such as thyme, oregano, or basil) Cracked black pepper, to taste Instructions: Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare the Baking Dish: In a baking dish, place the block of feta cheese in the center. Add the Toppings: Scatter the olives and cherry tomatoes around and on top of the feta. Sprinkle the minced garlic over the cheese and the vegetables. Drizzle with Olive Oil: Drizzle the olive oil evenly over the feta and the toppings. This will help to roast the tomatoes and olives and keep the feta moist and flavorful. Bake: Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the feta is golden and softened and the tomatoes are blistered. Garnish and Serve: Remove from the oven and immediately garnish with fresh herbs and a sprinkle of cracked black pepper. Serve warm with crusty bread or crostini for dipping into the oil and cheese.

Shredded Tofu Salad By @isha.dalalrana 1 each- small green and yellow zucchini 1 carrot 1 large cucumber 1 cup baby spinach 1 cup mixed greens 1 stalk celery, with leaves 80-100 gm tofu 1/3 cup moong sprouts (optional) Handful of fresh mint leaves Handful of fresh basil leaves Sesame oil For the dressing 2 tbsp shiro miso paste 2 tbsp tahini 2 tbsp sesame oil 1 tbsp apple cider vinegar 1 tbsp maple syrup Salt to taste Combine all the ingredients with 1/2 cup of hot water and stir quickly to make sure it is well combined. You can add more water depending on the consistency you prefer. Finely chop the zucchini and quickly saute in a pan with some sesame oil. Set aside. Finely chop the cucumber and celery to the same size, and grate the carrots using a larger size grater. Tear up the mint and basil leaves a bit with your hands. On your bed of greens, add all your other elements and generously pour the dressing. Serve immediately. #Veganmealprep #Vegansnacks #Vegandrinks #Eatyourvegetables #Vegansnack #Vegansweets #Tastyvegan #Lowcarbvegan #Veganchocolate #Vegancomfortfood #Plantbasedcheese #Plantbasedprotein #Veganmexican #Plantbasedcooking #Veganbrownie

A bit of a late wrap up of homely affairs from the week that zoomed past. Making these meals were my way of pausing and having something to look forward to. We are now inching towards another round of colds so lots of comfort meals it is. 1. Rice, spinach huLi and pappad. 2. Rice, tomato rasam and asparagus stir fry with pappad 3. Rice, chilli aubergine Chinese style 4. Chole, onions with sumac and chappati (chappati was store bought) 5. Rice, cauliflower kurma-ish and padron peppers 6. My favourite brown butter chocolate chip cookies with a light sprinkle of salt (recipe by the lovely @thevanillabeanstalk ) 7. Manga ogare with all the lovely raw mangoes rolling in. . . #ukfoodblog #vegetarianmeals #homemademeals #homecookedmeals #indianfood #eatyourvegetables #freshfooddaily #freshfoodie #weekdaymeals #ricemeals #networkingfoodies #hyggelife #simpleandstill #whatsonmyplate #whatiatetoday

Need a detox after Daffy weekend? We got you covered, come and get your fruits and veggies at your fav Main Street cafe. Here for you until 4pm today! . #EatYourFruit #EatYourVegetables #DaffyDetox #LemonPress #Nantucket #NantucketIsland

I've got the big sads today, but this huge plate of plants has definitely made me feel a wee bit better . . . I had leftover tabouleh / leftover sweet potato, chickpea, vegan feta & kale salad / extra chickpeas / hummus /rocket with balsamic vinegar (hiding under the kale chips) / air fried garlic & lemon kale chips / air fried courgette & red onion (coated with cumin, paprika, oregano, ground coriander, cracked black pepper and a wee bit of water before cooking) / tomatoes / cucumber / pretzels and Sriracha . . . I just consumed 15 different plants, haha! It was delicious! . . . P.S any time is lunchtime if you're hungry for lunch 🥗 . . . #eatwhenyourehungry #eattherainbow #eatingtherainbow #alltheplants #allthevegetables #eatyourgreens #eatyourvegetables #fiveaday #colourfulfood #colourfulveganfood #vegansalad #whenvegansmakesalad

Mango spring rolls stuffed with tempeh By @terianncarty INGREDIENTS Rice Paper for rolling 1 Ataulfo mango thinly sliced 1 red pepper thinly sliced 1/4 of a long cucumber thinly sliced 1 cup baby spinach 1/2 cup pickled red cabbage 1 block steamed then marinated tempeh (tamari, sesame oil, rice vinegar, sriracha & garlic) Handful fresh basil and mint Sprouts (optional) METHOD Steam tempeh from frozen for 8 minutes. Cut into strips and marinate for 2 hours. Heat oil in a nonstick pan and sear tempeh strips until browned and crispy. Set up your station for rolling the wraps. Place all your ingredients into separate bowls to keep things neat and tidy. Wet 2 kitchen towels and place them on a large cutting board. Pour hot water (not boiling) into a large bowl. Take 2 rice paper sheets and dunk them into the hot water (2 sheets works better than 1. They roll way easier and stay together much better!). Wait for them to soften and then place them onto a separate cutting board or clean working surface. Layer your ingredients in the centre of the circle being careful not to over stuff. Fold edges in towards the middle and then roll into a tight burrito style shape. Place the rolls in between the damp kitchen towels. Repeat until all the ingredients are gone. Dip into spicy peanut sauce and enjoy! PEANUT SAUCE 3 tbsp peanut butter 2 tbsp tamari 1 clove garlic minced 1 tbsp sesame oil 1 tbsp sriracha Pinch chili flakes Pinch salt 3-5 tbsp warm water Add everything but water into a bowl. Stir to combine. Add in water slowly until you reach your desired consistency. The thicker the peanut butter the more water you will need. Store extra in an air-tight container for up to 5 days. . . #vegancheesecake #veganburgers #plantbasedfoods #vegandrink #veganburger #plantbasedrecipe #vegancooking #healthyveganfood #thevegansclub #eatyourvegetables #veganerezepte #veganrecipes #letscookvegan #veganrecipe #vegandiet

Vegan BANG BANG CAULIFLOWER By @daria_cooks_vegan Ingredients •1 cauliflower, cut into florets •1 cup / 240 ml plant-based milk (I used full-fat oat milk) •2 tablespoons lemon juice •3/4 cup / 105 g all-purpose flour •1/2 cup / 80 g rice flour (sub in cornstarch) •1 teaspoon paprika powder •1 teaspoon salt •dash of black pepper •1 tablespoon hot sauce •1 cup / 100 g panko crumbs (or more as needed) •vegetable oil for frying 🌱For the sauce: •1/3 cup / 80 g vegan mayonnaise •2 tablespoons chili sauce •2 teaspoon hot sauce Instructions 1️⃣In a bowl whisk together vegan mayonnaise, chili sauce and hot sauce. Put into fridge. 2️⃣In a bowl combine flour, rice flour, oat milk, lemon juice, hot sauce, paprika, salt and pepper. Mix until smooth. Dip cauliflower florets into the batter, then cover them with panko crumbs. 3️⃣In a pot heat vegetable oil until thermometer shows 350 °F / 180 °C. Transfer the battered cauliflowers to the pan and fry them until golden brown. Cook in batches. 4️⃣Drain fried cauliflowers on kitchen towels. Serve immediately with mayonnaise sauce. ENJOY! #vegansoup #vegetarianmealprep #veganerezepte #veganindianfood #eatyourvegetables #veggierecipes #plantbasedlifestyle #eatmoreplants #veganvideos #simpleveganrecipes #veganbrownie #plantbasedrecipes #veganinspiration #veganmeat #hclfvegan

1️⃣ or 2️⃣? What recipe do you like the most? By @Chloeevegan 1️⃣ No-Bake Choc Raspberry Tarts 🍫 Well hello there gorgeous 😍. Ahhh, aren’t these tarts just the cutest things? Not to mention how damn easy they are to make. The choc tart shell is nutty and chewy and the raspberry jam is uber gooey and sweet. They are the perfect sweet treat to whip up this Mother’s Day. 🤍 Vegan, refined sugar-free, gluten-free and oil-free. Recipe: Raspberry Chia Jam: - 2 Cups Frozen Raspberries - 2 Tbsp Chia Seeds - 2 Tbsp Rice Malt Syrup - 2 Tbsp Hot Water Choc Tart Shell: - 1 & 1/2 Cups Roasted Almonds - 1 & 1/2 Cups Oats - 7 Large Medjool Dates (Soaked in hot water for 5 minutes and drained) - 3 Tbsp Cacao Powder - 3-4 Tbsp Oat Milk - 1 Tsp Vanilla - Pinch of Salt Garnish: - 5-10g Melted Vegan Dark Choc - 6 Vegan Dark Choc Squares 1. Place all jam ingredients into a bowl and mash until smooth. Be patient with it, the raspberries with eventually melt and become jam-like. 2. Place all tart shell ingredients into a food processor and process until smooth. Push into to a 6-hole silicon tray and use your hands to create a well in each. 3. Fill with the raspberry jam and set in the freezer for 30 minutes. Garnish with chocolate and set in the freezer for 5 minutes. Enjoy! 4. Store in the refrigerator for up to 5 days.

1️⃣ or 2️⃣? Which  #recipe would you try?👇 by @That.veganbabe 1️⃣ DATE PASTE!!!! 🍭😋 ✨INGREDIENTS✨ 1 lb medjool dates 1.5 cups water for soaking 1 tsp vanilla Pinch of salt 🙌 First soak your dates in water for 3 hours to soften. This will make it easier for the dates to blend! 🎉Strain and reserve the water then add your dates into a blender with the vanilla and a pinch of salt. 💦 Add water as needed to thin until you’re able to blend. I used a little over a cup of the reserved water. Store and enjoy!!! 🤗 2️⃣ CALLING ALL CHOCOLATE LOVERS!!! 🍫😍 ✨INGREDIENTS✨ 5 cups Hazelnuts 1/4-1/3 cup powdered coconut sugar depending on how sweet you like it - I used 1/3 cup 1/2 cup cacao powder 2 tbsp olive oil 1 tsp vanilla 1/4 tsp salt 🚨IMPORTANT🚨 do not use any water based ingredient such as plant milk, maple syrup or another liquid sweetener. It will cause the nut butter to seize up and will not be smooth and creamy. Even vanilla should be kept to a minimum - just 1 tsp tops! 🔥 First start by roasting your Hazelnuts until golden. 425f for about 10 minutes should do the trick! Watch carefully at the end so they don’t burn!You can also buy them pre roasted! 👌If your Hazelnuts have skins on them rub them off by using a kitchen towel before adding them to your blender or high speed food processor. 😋 Blend until completely smooth - it should take less than 5 minutes. Hazelnuts are very easy to turn into nut butter! 🙌 To make your own powdered coconut sugar simply blend up your coconut sugar until it becomes a fine powder. 😍Once the hazelnut butter is super smooth add in the rest of your ingredients and blend again until fully incorporated. Serve it up and enjoooooy! I know you’ll be as obsessed with this as we are 🤤 😍

Studying? or clearly dropping pb all over my script and taking pictures #eatyourvegetables

Green Goddess Dressing for a Delicious Chopped Salad Ingredients: A whole bunch of cilantro (including the stems!) 4 cups of spinach 1 avocado 1 English cucumber Juice of 2 limes 3 cloves garlic Pinch salt Big pinch of za’atar to taste Water ACV 2-3TBSP to taste 1/4cup Neutral oil (I used Avocado oil) Mise en place: Wash all vegetables well (I highly recommend The Kitchen Sink Bar from @groundsoap - I’ve used it for years for all my fruits and vegetables) Gather a large salad bowl, a high speed blender, a citrus press or juicer, a cutting board, and chef knife. Chop cucumber into Large chunks, peel garlic cloves, juice 2 limes. Add all vegetables to a blender with about a cup of water, oil, and salt. Blend well until a smooth consistency. Add in ACV and za’atar, a bit at a time until desired taste. Pour over a salad or chopped veg of choice. Bon appétit! #chopsalad #eatyourvegetables #makegreatmealsathome

I had a very green dinner! . . . Two air fried chopped up @quorn_uk vegan hot n spicy burgers, acv, rocket, kale, spinach, broccoli, red onion, courgette, petit pois, a Knorr Hairy Bikers 'spicy' vegan stock pot, garlic granules, chilli flakes, cauliflower rice, nutritional yeast and Sriracha ❤️ . . . The kale and rocket were given to me by my lovely friend, @stacey.ea . . . #eatyourgreens #eatyourvegetables #eattherainbow #fiveaday #colourfulveganfood #easyveganfood #vegancomfortfood #veganquorn #veganchicken #veganburgers #anythingyoucaneaticaneatvegan #cauliflowerrice #allthevegetables

Sweet potatoes on toast?? Why not?? 🍠🍞 Sourdough bread topped with a layer of basil pesto, baby spinach leaves, cherry tomato slices, cooked and cubed sweet potato chunks and shredded mozzarella and goat cheese crumble. Then TOASTED!! Garnished with dried oregano, red chilli flakes and fresh torn basil. SO very tasty!!!! A healthy, savoury brekkie or brunch toast pick! Won’t you give it a try?? 🙋‍♀️ • • #toast #toasts #breakfasttoast #lunchideas #toasted #toasttoppings #onmytoast #sweetpotato #vegetariantoast #sourdoughtoast #stuffontoast #toastideas #toastlover #eeeeeats #healthyfood #healthyeats #foodblogging #cherrytomatoes #toastforall #lightdinner #quickmeals #nutritiousanddelicious #goodmoodfood #tastesamazing #giveitatry #foodstagram #savouryfood #feedfeedvegetarian #vscofood #eatyourvegetables

RASPBERRY OVERNIGHT OATS 🌿💗 By @alittlepositivityeveryday THE OATS: ~ 1/4 cup rolled oats ~ 1/2 tbsp chia seeds ~ 1 tsp ground cinnamon ~ 1/2 cup plant-based milk 🥛 THE LAYERS: ~ 1/4 cup frozen raspberries ~ 1/4 cup frozen mango ~ 2~3 fresh strawberries ~ 1/4 cup coconut yogurt ~ Granola THE METHOD: ~ In a jar, combine oats, chia seeds, ground cinnamon with milk and place in the fridge overnight ~ Warm up frozen mango & raspberries for 30 seconds and set aside ~ Slice strawberry and lay them at the bottom of the jar ~ Layer up with soaked oats, raspberries, mango, coconut yogurt and some more raspberries on top ~ Garnish with mint and crunchy granola ~ Serve 1 Enjoy! 🌿💗 . . #eatyourvegetables #veganfoodvideos #plantbasedvegans #fitvegan #vegandrink #plantbasedfoodie #veganbrownies #veggierecipes #vegancooking #vegancheesecake #veggiebowl #veganrecipeideas #vegancookiedough #vegannoodles #vegetarianmealprep

Red Lentil Lasagna By @vancouverwithlove Ingredients - Cheese Sauce •2 cups unsweetened soy milk •¼ cup tapioca flour •¼ cup nutritional yeast •1 tbsp onion powder •2 tsp garlic powder •1 tsp smoked paprika •1 tsp sea salt Filling •2 tsp olive oil •1 medium onion, diced •2 cloves garlic, crushed •1 large zucchini/courgette, chopped into 1cm cubes •1 large red bell pepper, chopped into 1cm cubes •3 cups crushed tomatoes •1 cup uncooked red lentils •1½ cup vegetable stock •2 tbsp dried mixed herbs •6 (approx.) gluten free or regular lasagna sheets/noodles Topping •1 cup vegan cheese shreds or slices Instructions - To make cheese sauce - In a medium saucepan on a low heat, combine all sauce ingredients (using a metal whisk to remove lumps). - Heat mixture for about 10 mins, stirring frequently, until it thickens and resembles cheese sauce. - Remove from heat and set aside. To make the filling - Preheat oven to 350°F/175°C. - Heat olive oil in a large saucepan. Add the diced onion and sauté for 5 mins, stirring regularly. - Add garlic, zucchini and red pepper and sauté for a further 5 mins. - Pour in tomatoes, lentils, stock and dried herbs. Bring mixture to a boil, then reduce heat and cover. - Simmer about 20 mins or until lentils are completely soft. To assemble - Pour tomato/lentil filling into a deep ovenproof dish (just enough to cover the bottom of the dish). - Cover with 3 lasagna sheets/noodles, and pour half the cheese sauce over these evenly. - Repeat process, using remaining tomato/lentil filling, remaining 3 lasagna sheets and cheese sauce. - Sprinkle cheese shreds over top, and cover dish in foil. - Bake for 15 mins in oven, remove foil and bake for a further 15 mins until cheese/sauce is golden. #healthyveganfood #veganmealideas #veganstirfry #veganicecream #eatyourvegetables #veganbrownies #fitvegan #veganbowl #veganvideos #plantbasedvegan #veganvideo #plantbasedliving #veganfoodspot #veganprotein #plantbasedfoodie

Easy Vegan Laksa By @foodpassionical Prep time: 10 minutes Cook time: 10 minutes (2-3 servings) Ingredients: Laksa paste- 3 shallots 3 cloves garlic 10 gram galangal Handful dried chilli, soaked The broth- 3 stalks lemongrass 300 ml water 250 ml coconut milk 1 1/2 tbsp brown sugar or coconut sugar Juice of 1 lime Salt for seasoning 2 tbsp oil for cooking For serve: 280g noodles any of your fav noodles, cook according to the packet direction Handful bean sprouts, blanched 4 Long beans (cut into 2 inch), blanched 1 small eggplant, grilled or cooked 100g fried tofu Handful coriander Fresh chilli, sliced Method: 1.) Heat 2 tbsp oil, add in the lemongrass and sauté till fragrant. 2.) Add in the blended Laksa paste, cook for 1-2 minutes or until the paste look a bit darker. 3.) Pour water, sugar, salt, coconut milk and lime juice. Stir and mix well. Cook for few more minutes. Turn off the heat once it's boiled. (Discard the lemongrass pieces) 4.) Place the cooked noodles, vegetables and tofu in a bowl. Pour in the Laksa broth and top with fresh chilli and coriander. Serve immediately and enjoy! #healthyvegan #veganreset #eatyourvegetables #plantbasedvegan #plantbasedmeal #recetasveganas #veganfoodvideos #veganinspo #vegannutella #mexicanveganfood #plantbasedpower #bestveganrecipes #veganinspiration #vegetarianmeal #veganpancake #vegansweets

Here’s a delicious meal prep that you can make in 30 minutes in 2 pots! This week I used only ingredients that were at Trader Joe’s, but you can substitute any vegetables, protein, or carb based on your preferences and what is available to you. Remember, eating “healthy” doesn’t mean not eating delicious things! #mealprep #eatyourvegetables #nutritioncoaching

My garden zucchini picked in late October and eating in late April 😝 How great is the squash family to keep in a cool part of my kitchen for six months and still be great to eat. Not something I eat daily obviously 😛 #zuchinni #gardenfresh #gardeninspiration #gardenlove #vegetables #heathyfood #longlastingvegetables #longlasting #eatyourveggies #eatyourvegetables

Check out this tasty salad by @frenchfamilyfood A really lovely salad today- a cheerful « Mediterranean-inspired » answer to the dull (infuriating) grey cold weather which is stubbornly refusing to warm up- it’s as though Spring has been frozen! I used a drained tin of organic cannellini beans to which I added lots of chopped basil and also chives, plus garlicky fried prawns, braised courgette, lemon zest, crumbled feta, olives and a dressing made with olive oil, lemon juice and more chopped Basil. Also a good sprinkle of sea salt and a pinch black pepper.

1️⃣ or 2️⃣? What recipe do you like the most? By @Chloeevegan 1️⃣ No-Bake Choc Raspberry Tarts 🍫 Well hello there gorgeous 😍. Ahhh, aren’t these tarts just the cutest things? Not to mention how damn easy they are to make. The choc tart shell is nutty and chewy and the raspberry jam is uber gooey and sweet. They are the perfect sweet treat to whip up this Mother’s Day. 🤍 Vegan, refined sugar-free, gluten-free and oil-free. Recipe: Raspberry Chia Jam: - 2 Cups Frozen Raspberries - 2 Tbsp Chia Seeds - 2 Tbsp Rice Malt Syrup - 2 Tbsp Hot Water Choc Tart Shell: - 1 & 1/2 Cups Roasted Almonds - 1 & 1/2 Cups Oats - 7 Large Medjool Dates (Soaked in hot water for 5 minutes and drained) - 3 Tbsp Cacao Powder - 3-4 Tbsp Oat Milk - 1 Tsp Vanilla - Pinch of Salt Garnish: - 5-10g Melted Vegan Dark Choc - 6 Vegan Dark Choc Squares 1. Place all jam ingredients into a bowl and mash until smooth. Be patient with it, the raspberries with eventually melt and become jam-like. 2. Place all tart shell ingredients into a food processor and process until smooth. Push into to a 6-hole silicon tray and use your hands to create a well in each. 3. Fill with the raspberry jam and set in the freezer for 30 minutes. Garnish with chocolate and set in the freezer for 5 minutes. Enjoy! 4. Store in the refrigerator for up to 5 days.

Sweet Chili Stir Fry with Quinoa & Avocado🌿 By @realizing_fitness Ingredients 1 tbsp coconut oil⁣ ⁣2 cloves garlic⁣ ⁣1/2 red bell pepper ⁣ ⁣a handful of snap peas⁣ ⁣40g edamame⁣ ⁣40g peaches & cream corn⁣ ⁣a pinch red chili flakes ⁣ ⁣1 tsp sriracha⁣ ⁣1 tbsp maple syrup⁣ ⁣1/2 tsp rice vinegar ⁣ ⁣1 tbsp tamari⁣ ⁣1/2 avocado⁣ ⁣1/4 cup red and white quinoa⁣ ⁣salt, to taste ⁣ ⁣radishes, sliced⁣ ⁣cucumber, sliced⁣ ⁣sesame seeds ⁣ ⁣⁣ Method ⁣Cook quinoa according to package instructions. ⁣ ⁣⁣ ⁣In a frying pan, heat oil over medium-high heat. Cook garlic until fragrant. Add peppers, snap peas, corn and edamame. Cook until veggies are tender but still crisp. ⁣ ⁣⁣ ⁣Toss in chili flakes, sriracha, maple syrup, rice vinegar and tamari. Still until everything is coated. ⁣ ⁣⁣ ⁣Serve with quinoa, avocado, sliced radish + cucumber and sesame seeds. Enjoy!⁣ . . #Veganglutenfree #Vegansofny #Veganmealprep #Veganmacandcheese #Plantbasedfoods #Vegangranola #Veggielover #Veganburger #Vegansnacks #Plantbasedrecipe #Vegantacos #Tastyvegan #Veganstirfry #Eatyourvegetables #Receitasveganas

Struggling to get your greens? You’re not alone! Current ABS statistics suggest that 92% of Australians are not meeting the daily recommend intake of vegetables. Despite their countless health benefits, many of us fall short when it comes to eating enough vegetables, and here’s why it’s a problem: Nutrient Deficiencies: Without enough veggies, we miss out on essential vitamins, minerals, and antioxidants crucial for overall health and vitality. Digestive Distress: Insufficient fibre from vegetables can result in digestive issues like constipation, bloating, and discomfort. Fibre is key for a healthy digestive system and regular bowel movements. Increased Disease Risk: Research shows that a lack of vegetables in the diet is associated with a higher risk of chronic diseases such as heart disease, certain cancers, and type 2 diabetes. Weight Management Challenges: Veggies are low in calories and high in fibre, making them a fantastic choice for weight management. Energy Slump: Vegetables provide sustainable energy to fuel our bodies and minds. Gut biome: The gut microbiome consists of trillions of bacteria and other microbes that play a crucial role in digestion, immunity, and even mental health. Eating a variety of vegetables helps promote a diverse and balanced microbiome, which is linked to better health outcomes. So now you know the why… let’s work on the how. If you are not eating enough vegetables as a rule, start with simple life hacks like a green smoothie for breakfast, adding a vegetable at lunch and a salad with dinner.. . . . #australiangreens #organic #eatyourvegetables #drinkyourvegetables #gutbiome #microbiome #immunity #forestsuperfoods

Toffee Apple Porridge By @helens_vegan_kitchen Serves 2 �For the porridge: 100g porridge oats 2 tbsp ground flax seeds 700ml non dairy milk For the apple topping: 2 large apples, cored, peeled and sliced 2 tsp coconut oil 2 tbsp maple syrup Sprinkle of oatmeal spice Method 1️⃣ Put all the porridge ingredients in a pan and simmer for 5-6 minutes until cooked (add a bit more milk if it thickens too much) 2️⃣ For the apple topping, heat up the coconut oil in a frying pan, gently fry the apple for a couple of minutes until slightly soft and charred. Add the maple syrup until it’s bubbling and sticky and serve on top with a sprinkle of oatmeal spice and some pecans. . . . #plantbasednutrition #veganbreakfastideas #tastyvegan #plantbasedsnacks #veganerezepte #veganinspo #vegetarianfoodie #veganvideo #veganindianfood #healthyvegan #vegandonuts #veganberlin #veganiseasy #eatyourvegetables #vegetarianpizza #recetasveganas

Vegan Black Pepper Tofu By @foodpassionical Prep time: 10 minutes Cook time: 10 minutes (2 servings) Ingredients: 1 block tofu (400g), cut into cubes 3 cloves garlic, sliced 1 onion, roughly chopped 1 small carrot, sliced 2 stalks scallions, cut into 1 inch 2 tbsp cornstarch 1 tsp black pepper 2 tbsp oil for cooking Sauce mixture: 1 tbsp shaoxing wine 1 tsp sesame oil 1 tbsp soy sauce 1/4 tsp dark soy sauce 1/2 tsp mushrooms powder 1 tbsp vegetarian oyster sauce 1 tsp sugar 4-5 tbsp water Method: 1.) To squeeze out the water from the tofu, wrap the tofu in a clean towel and put heavy burden on top. Cut the tofu into cubes, coat with cornstarch and set aside. 2.) In a small bowl mix together all the sauce ingredients and set aside. 3.) Heat oil in a frying pan on a medium heat, pan fry the tofu till golden brown and set aside. 4.) In a same frying pan, add in the garlic and onion sauté till fragrant. Add in carrot and cook for 2 minutes, then add in the sauce mixture, tofu and black pepper. Stir to mix well, lastly add in the scallions. Stir fry to combine everything and remove from the heat. Serve over white rice. . . . . . #plantbasedrecipe #healthyveganfood #veganmexicanfood #veganinspiration #eatyourvegetables #veganprotein #vegansushi #veganfoodvideos #recetasveganas #veganbaker #nycvegan #veganrecipeideas #plantbasedrecipes #veganweightloss #plantbasednutrition

Creamy Chickpea Bowl By @veganfoodcrazy INGREDIENTS: 1 tbsp oil 1 tbsp red pepper flakes 2 cloves garlic sliced thinly 2 boxes chickpeas, drained & rinsed 1 cup marinara sauce 8 oz vegan Greek yogurt 1 tbsp dried oregano 1 tbsp sumac Salt & pepper to taste METHOD Start by heating your oil over medium heat, add the garlic and red pepper and sauté for about a minute. Add the rest of the ingredients and bring to a boil. Lower the heat and simmer for about 5 minutes. The longer you simmer the more the it will dry out . This time I wanted it a little thicker and drier, but other times I have made this more soupier! . . #plantbasedlunch #eatplants #veganprotein #veganiseasy #vegancurry #highcarbvegan #VeganRecipe #plantbasedprotein #veganicecream #vegancuisine #vegancooking #vegantips #vegandrinks #vegancooking #eatyourvegetables

Zucchini and Mint Fritters Recipes These Zucchini and Mint Fritters are light, flavorful, and perfect for a quick snack, appetizer, or side dish. Enjoy the fresh taste of zucchini combined with the aromatic mint in every bite! Ingredients: 2 medium zucchinis 1/4 cup fresh mint leaves, finely chopped 1 cup all-purpose flour 2 large eggs 1/2 teaspoon salt 1/4 teaspoon black pepper Olive oil, for frying Optional: 1/2 cup crumbled feta cheese for extra flavor Instructions: Prepare the Zucchini: Grate the zucchinis using the large holes of a box grater. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. This helps draw out moisture. After 10 minutes, squeeze the excess water out of the zucchini. This step is crucial for crispy fritters. Make the Batter: In a large bowl, combine the grated zucchini, chopped mint, and optional feta cheese if using. Beat the eggs and add them to the zucchini mixture. Stir to combine. Gradually add the flour, salt, and pepper, mixing until the batter is combined but still slightly lumpy. Fry the Fritters: Heat a good amount of olive oil in a frying pan over medium heat. The oil should cover the bottom of the pan. Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon to form round fritters. Fry for about 2-3 minutes on each side or until golden brown and crispy. Remove the fritters from the oil and place them on paper towels to drain excess oil. Serving: Serve the fritters warm. They are great on their own or with a side of yogurt or sour cream for dipping.

Find someone who looks at you the same way Wiley looks at a green bean! #eatyourvegetables #floppyears #flopdontcrop #rescuebully #americanbully #dogseattingveggies #cronch #cronchy #adoptdontshop

Today I made seitan, tomato & spinach curry / salt n chilli tofu / mapo tofu with tvp mince (will add silken tofu to it when ready to eat it) / chickpea, kale, sweet potato & vegan feta salad / tabouleh / unpictured coronation seitan . . . #mealprep #mealprepping #batchcooking #highproteinvegan #veganprotein #tvp #tofu #seitan #eatyourgreens #eatyourvegetables #eattherainbow #fiveaday #colourfulveganfood #veganonabudget #veganonthecheap

A bloody delicious dinner 🤤 . . . Stir fried vegetables / green chillies / udon / doubanjiang / garlic granules / chilli flakes / vegan gyoza / vegan bao buns / light soy sauce and Sriracha . . . #udon #allthevegetables #doubanjiangnoodles #doubanjiang / #doubanjiangnoodles #eatyourgreens #eatyourvegetables #eattherainbow #fiveaday #colourfulveganfood #vegangyoza #veganbaobuns #easycooking #easyveganfood #vegancomfortfood

Tudor Hall Produce is all set up at the @purcellvillefarmersmarket at 142 E Main Street behind Nostalgia Boutique. We have some beautiful salad mix and kale along with potatoes, onions, radishes, bok choy and herb plants. We even have a few boxes of our first strawberries! Limited quantities! 🍓 #farmersmarket #eatyourvegetables

Creamy chickpea spring greens pasta 💚 by @sophsplantkitchen Perfect for a busy weeknight. Save the below recipe for later! Protein breakdown: 200g pasta - 28g 480g chickpeas - 26g 3 tbsp (45g) white miso paste - 5.4g Other ingredients ~ 2-3g = 62g /2 = 31g Ingredients (serves 2) 200g pasta (I used durum wheat semolina, Gemelli shape) 1 shallot or half a small white onion, finely diced. 200g asparagus, woody stems discarded (use the snap method), stalks finely chopped, top parts left whole. 3-5 fat cloves of garlic, minced 1 large courgette, sliced into thin half moons 480g chickpeas, from a jar or can (I don’t bother draining if the can / jar is organic and BPA free) 3 tbsp sweet white miso paste Juice of one lemon To serve: Plenty of freshly cracked black pepper Extra virgin olive oil Tamari roasted seeds (optional) Fresh parsley

GOCHUJANG CABBAGE 🥬 by @jacobking written recipe below 👇🏾 An easy way to make cabbage taste amazing and full of flavour, with an easy Korean inspired gochujang sauce - give it a try and enjoy 💕 👇🏾ingredients👇🏾 -1/2 a hispi cabbage per person -few tbsp of vegetable oil -2 tbsp gochujang paste -1 tbsp soy sauce -1 tsp brown sugar -2 tsp sesame oil -1/2 tsp garlic powder -rice, crispy onions, sesame seeds, peanuts and kimchi 👇🏾method👇🏾 -halve/quarter the cabbage then slather in oil and salt, massage this into the cabbage then roast 160-180°c until charred, around 20-30 minutes. -mix the ingredients for the sauce, add water then reduce until thick, add the charred cabbage then braise until soft and saucy. -serve with rice, kimchi, cucumber, crispy onions, sesame seeds, chilli oil and crushed peanut.

#WhenMaternalLoveIsPiecesOfReminders #EatYourVegetables

HEALTHY CARROT CAKE OATMEAL 🥕 By @mrs_kitchen_fairy ✅ HEALTHY CARROT CAKE OATMEAL🥕 ✔️3/4 cup rolled oats ✔️1/2 cup grated carrots 🥕 (I use a pulp after juicing) ✔️1/4 cup mixed nuts ✔️almond milk ✔️1 spoon grated flax seeds (for proteins) ✔️2 spoons of mix cinnamon, nutmeg, cloves ✔️2 spoons maple syrup Method Mix all ingredients to get your perfect consistency. Warm it up for few minutes. ✅ HEALTHY CARAMEL APPLES(no sugar) ✔️1 apple ✔️6 spoons maple syrup ✔️1 spoon coconut oil Cut apples, mix all ingredients and bring them to boiling. Lower the temperature and cook it for few minutes more to thicken the sauce. . . #plantbasedprotein #veganmuffins #veganbrunch #veganweightloss #veganburrito #VeganRecipes #vegansushi #veganprotein #vegancook #vegancookings #vegancomfortfood #healthyvegan #veganpancake #eatyourvegetables #easyveganmeals #vegansofny

Bookmark recipe for ALL YOUR GREENS PASTA 🥦🌱🫑🥬by @healthygirlkitchen ingredients: (5 servings) 12 oz pasta 1 tbsp olive oil 1 diced yellow onion 4 cloves minced garlic 2 cups broccoli florets 1 cup frozen peas 1 cup kale or spinach 1 cup fresh basil 1/4 cup fresh parsley 1 cup unsweetened soy milk 1/2 cup pasta water 2 tbsp lemon juice 1 tsp salt Pinch pepper Vegan goat cheese or feta (or any cheese ya like)! I use @treeline_cheese How to: 1. In a pan on medium heat, saute garlic, onion, broccoli, peas, kale, and olive oil for about 10 minutes until veggies are tender. 2. Add the sautéed veggies into your blender or food processor with basil, parsley, milk, pasta water, lemon, salt, and pepper. Blend! 3. Pour the sauce back into the pan over pasta and still in vegan goat cheese until combined. 4. Serve and enjoy!

Photo from 8 years ago when I was the Farm Manager at a non-profit school for students with behavioral and learning challenges. My farm mentor told us apprentices to “always take a photo when things go wrong.” Boy was I taking lots of photos that first year. Our farm truck broke and we didn’t have irrigation set up yet so we filled a 35 gal tank with water on the back of a golf cart and used that to irrigate our newly transplanted crops. And then I got the golf cart stuck on the farm when I swerved to avoid a groundhog hole. I’ve lived to tell the tale and I can’t wait to be taking lots of photos once we finally find a farm and get apprentices working! (Ok hopefully not LOTS of photos but I’m sure there will be plenty!) #fostercare #formerfosteryouth #agedout #agedoutfosteryouth #farmtherapy #gardentherapy #agriculturetherapy #horticulturaltherapy #stablehousing #jobtraining #lifetraining #farmers #eatyourvegetables #farmer #njfarmer #njfarm #gardenstate #growninmonmouth #farmher #femalefarmer #knowyourfarmer #knowyourfood #knowyourfarmerknowyourfood #supportyoungfarmers #supportlocalfood

VEGAN PAD THAI 🇹🇭 by @fitgreenmind Veganuary Nr.8🌱 One of my go-to comfort food dishes! I learnt how to make it when I attended a cooking class in Thailand („Suwanees kitchen“ in Chiang Rai for everyone who‘s asking)😇. RECIPE (3-4 servings, 20min prep time): -200g rice noodles Soak in warm water for 10 mins. Drain and rinse. -200g tofu + 1 Tbsp corn starch Tear the tofu in chunks, dust with corn starch and fry in oil until browned. -1 onion -2 cloves garlic -1 red pepper (optional) Sauté for about 5mins. Add the rice noodles. -a handful bean sprouts and scallion greens Add to the pan. -3 Tbsp soy sauce -3 Tbsp sugar -3 Tbsp tamarind paste (check your local Asian store) Mix and add to the pan. Cook for 3-4mins on medium heat that the noodles absorb the sauce. Serve with crushed peanuts and lime

Banana Nut Chia Pudding with a Date Pecan Crumble by @plantbasedrd just 15 mins of prep time that involve blending and mixing together. Bonus, since this gives you about 10 grams of fiber per serving, it’s also a great way to start your day so it’s easier to hit your fiber goals for the day (goal: 25g fiber daily for women and 30g fiber daily for men). Note: Not a fan of the chia seed texture? Try blending it together with the banana milk to help smooth it out. 1 banana 3/4 cup unsweetened plant-based milk (I used soy milk) 1/3 cup unsweetened plant-based yogurt (I used soy yogurt) 2 tbsp maple syrup 2 tbsp raw pecans 1 tsp vanilla paste or extract 1 tsp ground cinnamon 1/4 tsp ground cardamom 1/3 cup chia seeds Pecan Date Crumble 2 soft medjool dates, pitted 1/3 cup raw pecans
1/2 tsp cinnamon
Kosher salt To serve: Extra banana slices, coconut flakes, etc. To a blender cup, add the banana, milk, yogurt, maple syrup, pecans, vanilla, cinnamon, cardamom and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed. To a large storage container, add the chia seeds then pour in the blended banana milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before using. In a mini-food processor, add the dates, pecans, cinnamon and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking. To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra banana slices as desired.

CHAR SUI ‘PORK BELLY’ 🐷 by @jacobking written recipe below 👇🏾 We’re starting my Meatless Masterclass off with a deliciously fatty ‘pork belly’ made from lions mane mushroom, enjoy x 👇🏾ingredients👇🏾 -1 large lion’s mane mushroom -1 tbsp soy sauce -1 tbsp hoisin sauce -1 tsp shao xing rice wine -2 tsp vg red food colouring -2 tbsp maple syrup -2 tbsp brown sugar -1 tsp garlic powder -1/2 Chinese 5 spice -1/2 tsp white pepper -white rice, pak Choi, steamed broccoli, sesame seeds. 👇🏾method👇🏾 -mix the ingredients for the marinade then set aside. -sear each side of the lions mane until brown, then gently squish thinner. -sear each side until browning, then coat in the marinade and leave for 30mins-1hr before placing in the oven for 25 minutes @ 180°, place a few saved tbsp of marinade over the fillet then bake for another 10 minutes. -serve with the rice, veggies and enjoy x

If you love cucumbers and dill you will love this healthy dill pesto cucumber noodle bowl recipe! It’s from @cottercrunch cookbook - such a fresh and DEEEELISIOUS dish! Recipe is on my blog so comment 🥒 CUCUMBER 🥒 to have the RECIPE link sent straight to your DM. Be sure to follow me to get the recipe link due to privacy. Ready in as little as 10 minutes, vegan friendly, lighter and low carb! Oh yesssss!!!! #cucumberpasta #zoodles #keto #paleo #glutenfree #healthyrecipes #eatyourvegetables #cucumbersalad #cucumbers