from Tumblr http://ift.tt/2dA3No1 via abstranslate.jimdo.comDAY 43:
Breakfast: Frozen banana, almonds milk, peanut butter, flax seeds and nutmeg smoothie
Lunch: Salad including falafels, houmus, grated carrot, spinach & tomato.
Snacks: Soy yoghurt and vegan protein bar.
Dinner: Garlic & chilli roasted cauliflower, wedges and a salsa stuffed mushroom.
from Tumblr http://ift.tt/2dh4G1Q via abstranslate.jimdo.comanyone have any healthy soup/stew/chilli recipes I can make in the slow cooker???
from Tumblr http://ift.tt/2dzNuTL via abstranslate.jimdo.comDAY 44:
Breakfast: Frozen banana, peanut butter and flax seed smoothie.
Lunch: Falafel, houmus, spinach and coriander wraps.
Snacks: lotsa fruit and nuts!
Dinner: Spaghetti ariabiatta, stuffed portabello mushroom and roasted cauliflower & butternut squash.
from Tumblr http://ift.tt/2cTuVvL via abstranslate.jimdo.comPaleo Almond Butter Chocolate Fudge!
So here’s the thing…I HAVE been cooking. But work has been so busy I haven’t had time to post anything! I’ve been dead tired every. single. day. So I wanted to make a point to share this super yummy paleo fudge recipe so that I don’t feel like I’m only living for my 9 to 5. This fudge was SO easy to make and was a real crowd pleaser that you can whip up in less than 30 minutes. Make it, freeze it and treat yourself!
- Prep time: 20 Minutes (plus minimum 30 minute freeze time)
- Yields 16 squares
Ingredients:
- 1 cup coconut oil
- 1 cup almond butter
- ½ cup maple syrup
- ⅓ cup unsweetened shredded coconut, plus extra to top
- 4-5 tbsp of unsweetened carob (or cacao!) powder
- 1 tsp vanilla extract
- Pinch of salt
- ½ dark chocolate bar of your choice, chopped
Instructions:
- Add coconut oil to a food processor.
- Then add almond butter, unsweetened shredded coconut, vanilla extract, and honey and a pinch of salt. Mix all ingredients until fully combined.
- Pour half the ingredients into an 8″x8″ pan and use a spoon to spread out evenly.
- Place in freezer to harden.
- Meanwhile, place food processor bowl back on the motor and add your carob powder. Add 1-2 tablespoons at a time, mixing as you go to make sure you don’t add too much.
- Once carob powder is incorporated, add a pinch of salt, mix well, and then pour your chocolate fudge on top of your now hardened almond butter fudge.
- Sprinkle with chopped dark chocolate bar, shredded coconut, and a bit of salt and place in freezer for 10-15 minutes.
- Cut into 16 squares and enjoy!!
from Tumblr http://ift.tt/2dg183n via abstranslate.jimdo.comVegan coconut peach rice porridge
Ingredients
- ¼ cup sushi rice
- 4 apricots sliced into quarters
- 2 tbsp Shredded coconut
- ½ cup of coconut milk (not canned)
- 1 tbsp maple syrup
- Shredded coconut to garnish
Directions
1. Preheat your oven to 170° then wash and slice the apricots into quarters. Place the apricots on a baking sheet and place into zour oven. Bake the apricots for 15 min.
2. In the meantime cook the sushi rice, shredded coconut with the coconut milk in a small pot until the rice has absorbed the milk (about 10 min).
3. Once your rice has been cooked your apricots should be finished baking. Now you can assemble your rice and your apricots into a small bowl and top everything off with some maple syrup and shredded coconut.
4. Enjoy your delicious meal!
from Tumblr http://ift.tt/2dkoxg1 via abstranslate.jimdo.comIngredients:
¾ cup of creamy almond butter
½ cup of pumpkin puree
1 ripe banana smashed to a paste
¼ cup of maple syrup
1 teaspoon of vanilla extract
1 tablespoon of gluten free flour or coconut flour
1 Tablespoon of pumpkin pie spice
1 tsp of baking soda
pinch of salt
½ cup of chocolate chips
1/3 cup of chopped pecans(optional)
In a bowl mix together the almond butter, pumpkin, banana, maple syrup, and vanilla extract until smooth. Then add the rest of the ingredients and whisk until smooth. Put batter in a greased 8 x 8 inch pan. Bake at 350 degrees F for 30 -45 minutes until a toothpick is inserted clean.
