Vegan Blueberry Lemon Poppy Seed Muffins by @rainbowplantlife 💜
Makes 12 muffins
1 extra-large lemon, or 2 small lemons
1/3 cup almond milk or other non-dairy milk
1 1/2 cups all-purpose flour + 3 extra tablespoons (For rolling in the blueberries to prevent them from sinking.)
2/3 cup almond flour or meal
2 tsp aluminum-free baking powder
1/4 tsp fine sea salt
1/2 cup coconut yogurt or other non-dairy yogurt
2/3 cup pure maple syrup
1 large ripe banana, mashed
2 tbsp refined coconut oil, melted (or a neutral oil of choice)
1 tsp pure vanilla extract
2 tbsp poppy seeds
1 cup fresh blueberries
For serving (optional): Lemon Icing (recipe below) and extra lemon zest .
1 cup organic powdered sugar
1-2 tbsp almond milk or other nondairy milk
Juice of 1/2 lemon
Preheat the oven to 425°F/220°C. Line a standard 12-cup muffin tin with liners.
Zest the lemon(s) to get 1 tablespoon of zest, and then juice to get ¼ cup juice. Mix the lemon juice with the almond milk and set aside - it will quickly curdle, like buttermilk.
In a large bowl, combine the 1 ½ cups flour, almond flour, baking powder, and salt. Make a well in the center and then add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
Stir the wet ingredients into the dry with a wooden spoon, stirring until they're just mixed - about 12 strokes. The batter should be lumpy and not smooth. Overmixing will cause the muffins to become dense.
Toss together the blueberries with the extra 3 tablespoons of flour.
Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter.
Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups.
Reduce the temperature to 350°F/175°C and bake the muffins for 23-25 min, or until a toothpick inserted in the center comes out with just a few crumbs.
If desired, make the Lemon Icing. Whisk together all of the ingredients in a bowl until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle a little icing onto each muffin and top with a zest of lemon. [as posted on rainbowplantlife.com]
Posted at: 2019-07-18 14:06:40
DOUGHY CHOCOLATE CHIP COOKIES 🍪 honestly tastes like straight up cookie dough, and I’m HERE FOR IT 🙌🏻 totally paleo, gluten and grain free, plus refined sugar free! We had them last night with vanilla ice cream and it was sooo tasty. .
Doughy Chocolate Chip Cookies
1/2 cup coconut sugar
1 tsp vanilla extract
1 cup @seedsofcollaboration tahini
3/4 cup @bobsredmill almond flour
1 tbs @bobsredmill coconut flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup dark chocolate chips
Heat oven to 350. In a mixing bowl, add egg and coconut sugar. Using a hand mixer (or by hand with some elbow grease), cream together egg and sugar. Add tahini and vanilla extract and mix thoroughly. Add dry ingredients, and mix well. Fold in chocolate chips. Roll into balls, place on lined baking sheet and flatten slightly. Bake for 9-11 minutes until just golden. Let cool, then DEVOUR.
Posted at: 2019-07-18 16:04:10
Creamy Coconut Curry Noodles by @foodpassionical 🧡
Coconut Curry soup:
1 tbsp oil
3 garlic minced
1/2 tsp ginger powder
1/2 tsp onion powder
2 tbsp red curry paste
1 1/2 tbsp lemongrass puree
1/8 tsp tumeric
1 tbsp brown sugar
2 kaffir lime leaves
250 ml coconut milk
150 ml water
2 tbsp freshly squeezed lime juice
Green onions thinly sliced
Add in the garlic in a hot pot with heated oil and sauté till fragrant. Then add in the red curry paste, lemongrass puree, onion powder, ginger powder, tumeric and kaffir lime leaves all together.
Cook and stir it occasionally until fragrant for about 1 minutes.
Next add in the coconut milk and water, continue stirring until the curry is boil. Followed by adding in the brown sugar, salt and pepper for taste. Lastly stir in the lime juice and serve with noodles.
Sesame Crusted Tofu:
1 extra-firm tofu
Aquafaba (chickpeas liquid)
1/4 cup Panko bread crumbs
1/2 tsp white sesame seeds
1/2 tsp black sesame seeds
Salt and pepper for taste
Heat 1 tbsp of oil in a frying pan, while waiting place the aquafaba in a small bowl and set aside.
Mix the breadcrumbs, white sesame, black sesame, salt and pepper in a another bowl.
Dip the tofu in aquafaba then place it on the breadcrumbs mixture and ensure it’s coated well with breadcrumbs. Next fry it on the heated frying pan.
Posted at: 2019-07-18 20:04:09
i will exclusively be taking part in no-bake recipes until further notice 😅 the heat wave is real soooo the oven is out and freezer desserts are in baby! ❄️🔥NEW Chocolate Covered Keto Butter Freezer Cookies! this recipe uses @eatnuttzo ‘s brand new Keto Butter which, for lack of a better term, is crack and i should not be left alone with it (but somehow....i still find a way....) SO good. you will love this new keto, vegan, and GF recipe! enjoy love ya 💫 .
3/4 cup @eatnuttzo keto butter
3/4 cup almond flour
1 tsp vanilla
Flaky sea salt
1/3 cup chocolate chips (can use keto-friendly)
1/2 tbsp coconut oil
In a medium bowl, combine keto butter and vanilla extract. Fold in almond flour and mix until thoroughly combined. Form into cookies and place in freezer too firm up. For the chocolate coating, melt chocolate and coconut oil together either incrementally in a microwave or using a double boiler. After the cookies have set in the freezer, remove and coat each cookie with melted chocolate. Top with flaky sea salt and place back in freezer until chocolate hardens. Remove and enjoy! Best stored in freezer ❄️ #partner
Posted at: 2019-07-19 01:04:05
Today marks 65 days RAW, FAT-, and SALT-FREE.
Contrary to popular and trendy diets, too much fat is not the most optimal thing for one’s body, especially if they’re navigating the world of chronic and mystery illness.
Sure, types of fats matter. Avocado and coconut and nuts and seeds among other things are GREAT sources of fat—but the LEVELS matter too.
As @medicalmedium explains, “The bombardment of a high-fat diet takes time and energy away from the liver performing its other duties, [like disarming and detaining harmful materials,] because it’s constantly in cleanup-in-Aisle-Three-mode.”
It also requires the liver to produce different amounts and complex compositions of bile, which, although helps you in the moment, is not something you want happening repeatedly in the long-run.
For this reason, when I do consume fats, I choose them from healthy, plant-based sources (like the ones mentioned above), and keep them under 15% of my diet.
So why am I not consuming any fat? Because this is the year of Maddie’s Liver. 🥰
When I reflected upon what kind of changes I wanted to make this year, I told myself that I wanted to honor my liver, just as it has honored me for my whole life. I wanted to take my healing to the next level, and ease my liver up that much more.
I also felt inspired following @omumakali’s journey, as they recently embarked on a raw and fat-free journey as well.
Featured here is one of my favorite fat-free meals as of late: cucumber noodles with a tomato-date sauce. Those are homegrown cherry tomatoes too. ☺️
Have you lowered or even eliminated your fats? If so, how has it gone?
Posted at: 2019-07-18 01:03:27
Avocado Pesto Pasta by @VeganReset 💜
3oz (dry weight) of your favorite egg-free pasta
2 tbsp pine nuts
2-3 tbsp vegan pesto
1/2 small, ripe avocado (mashed)
Sea salt to taste (optional)
1. Cook the pasta according to package instructions.
2. In a non stick pan, toast the pine nuts over medium to high heat for 2-3 minutes (depending on the kind of stove top you’re using). 3. Mix the pesto with the avocado and serve everything in a bowl.
4. Enjoy! #bestofvegan
Another healthy chocolate 🍫 repost from @beasmartwoman 💕 You gotta try these! Claire’s Chocolate Coconut Balls 🥰
2 c organic coconut flakes, 1 c coconut sugar, 1/2 c coconut oil, 1/2 c raw cacao powder
Line 2 cookie sheets with parchment paper. Heat coconut oil, cocoa powder & coconut sugar in a pan on the stove top over low heat until they are mixed well together. ✨ Remove from heat. Place in a mixing bowl and add the coconut flakes. Mix together well. ✨ Ball them up in the palm of your hand, making as round as possible. ✨ place each ball onto the cookie sheets. Place into freezer for about an hour. ✨ Enjoy!
Stores well in an airtight container in refrigerator.
✨✨✨✨✨✨✨✨ Thank you @sarahhookerphoto for such delicious photos.
A fiesta salad and jackfruit tacos from @thehappyhooligans 🥳 if you ever find yourself in San Jose, this is the place you HAVE to try!!🌱
Posted at: 2019-07-19 02:40:15
Filling piping bags!
Posted at: 2019-07-19 02:39:59
Review time 📝
We love chocolate as much as you all do (potentially even more than you 💁🏼♀️) so when we saw these babies, we couldn’t resist! At the @freefromshow last week, we stumbled across this incredible brand, @bennettonaturalfoods, and couldn’t resist trying ALL their samples🍫 Coming all the way from NZ😲 and in a wide variety of flavours, we ended up getting our favourites - first up to review though is Coffee, as coffee x chocolate is the best combo! At first glance it looks just like regular vegan chocolate, but BOY GEEZ does it’s flavour explode on the first bite 🤤 Still being super chocolate-y, the undertone of coffee is just amazing and the perfect amount!!! It was super tasty and hit the sweet spot just perfectly without being overboard.
We rate this particular flavour a 10/10👏🏼
Let us know if you have tried any of their chocolates and which you loved the most!
Posted at: 2019-07-19 02:39:57
A common statement I used to believe is that vegans don’t get enough protein. This couldn’t be further from the truth if you track your macros correctly. Here’s an example of a high carb meal to finish my night off consisting of sweet potatoes and rice. This is AFTER getting my 190+ grams of protein through tofu, seitan, tempeh, lentils, and sometimes beyond meat throughout the day. Be sure to do your research before believing myths about veganism! It’s entirely possible 💪🏾
Posted at: 2019-07-19 02:39:47
Crispy bok choy to celebrate 2 years of plant based eating! Has it been a flawless journey? No. Am I proud to do my part in helping our environment and my health? Yea!!! Cheers to a healthy life! Swipe to see my 2.5 year old loving her greens! 😆
Posted at: 2019-07-19 02:38:50
#TBT to this very delicious meal from @veganinvasionmn / @jselbys last weekend! 😋 (My thought is: If you can have vegan alternatives that can be healthier and tastier and kinder to animals and the planet... why not?!)
Multi-Colored Sweet Potato Fries with Guacamole🍴
🍃For more recipes visit @vegan.raw.food
🌱 1 lb. sweet potatoes, varied colors such as purple and orange, peeled and cut into 1/2-inch thick fry shapes
🌱 1 tbsp olive or avocado oil
🌱 1 tsp garlic powder
🌱 1/2 tsp salt
🌱 1/4 tsp ground black pepper
🌱 1/2 tsp each turmeric and cumin, optional
🌱 Ketchup or Guacamole for dipping
🌿 Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
🌿 Pat cut sweet potatoes dry with paper towels to remove any excess moisture that would prevent the fries from crisping.
🌿 Place prepared sweet potatoes, oil, and spices in a large bowl, and mix until all fries are evenly coated. Spread fries onto the prepared baking sheet, spaced evenly apart so that none are overlapping.
🌿 Bake 35 to 40 minutes, until the fries are crisp and golden. It is best to flip them halfway through baking in order to achieve an even texture and browning.
📍 @plantbasedpizzeria 🔝 Georgia Peach (left half) & Spinach Artichoke (right half)
PBP is a go-to for our non-vegan friends who want to try vegan pizza! We love the rosemary crust, and they don’t charge extra to do half & half pizzas. 🍕🤗
Beef party, two over medium eggs (that I screwed up at the last minute,) @tessemaes avocado ranch, Louisiana hot sauce and pickles for din din.
Posted at: 2019-07-19 02:30:12
I have such a conflict with Instagram about the portrait/landscape differentiation when posting multiple photos, but it won’t stop me from posting these awesome pictures I took at my latest trip to @organic_junkie! It’s been far too long since I’ve made a visit over there, and I’m sooo glad I made a point to go back. The Butterfly Hempseed Horchata is to die for, and I love that it comes in a glass bottle I can reuse (with a label that peels off flawlessly)! We got the pizza panini and the jackfruit cruchwrap, each only $6, such a deal! They both came with a little side salad with an amazing vegan pesto. I love having an all vegan spot nearby that can appeal to my more health-conscious vegans and to my lovely vegan junk foodies, which even still is barely “junk food”. I’m very eager to try more of their options and experience all the different flavors of Organic Junkie! •
#organicjunkie#veganpanini #veganhorchata #vegancrunchwrap •
#vegan#veganism #veganfood #dairyfree#eggfree#meatfree#vegetarian#plantbased#govegan#veganlife #crueltyfree#veganalternative #vegans #veganIG #socalvegan#veganeats #whatveganseat#veganfoodshare #vegansofig #vegansofinstagram #vegancommunity #instavegan#veganliving #plantbasedfood #veganmeal
My first experience with gluten free bread. I went with @canyonglutenfree country white bread because I was familiar with the brand and had heard positive reviews in the past. My opinion , not bad at all. Flavor and texture are both good though the slices are really tiny. I noticed that was the case with all of the gluten free loaves I’ve seen. Anyone know why? This is probably the smallest sandwich I have ever made.
Posted at: 2019-07-19 02:27:57
Chocolate Chip Banana Nut Muffins🍌
1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 overripe bananas
1/3 cup honey
2 tbsp coconut oil, melted
1 tsp vanilla extract
3/4 cup (or like...more) @enjoylifefoods mega chunks
Preheat oven to 375.
Mix together all of the dry ingredients.
Add in the wet ingredients.
Bake 18-20 minutes or until desired goldenness.
These bad boys are vegan-friendly. BUT, vegan or not...they are deeee-lish 🤤
Posted at: 2019-07-19 02:27:37
We’ve got some updates coming on our website and want to hear from you: What would you like to see?
PS: These Jumbo Cinnamon Rolls are at the West Alabama @heb location📍
before n after mixing. y’all i had HELLA basmati rice for lunch and just made HELLA basmati rice for dinner. coconut milky rice w flaky canned salmon and stifried veg 💛 red cabbage, a chopped up hardboiled egg, balsamic+seasoning salt. then drizzled alllll over w maple syrup+sriracha🌶 sounds like a weird combo...but seriously hit the spot and so simple
i think that recently i’ve been subconsciously restricting myself from rice. i’m disappointed in myself! the carbs fear, the weight-gain fear, it really does bite us even when we’re smarter than that and know better than that. i love rice. big fucking portions of it! i’m going to pull myself out of this lil hole:)
Posted at: 2019-07-19 01:28:17
When I think of curry I don’t exactly think of summer time, but this thai green curry is light enough even for these hot summer nights.🌱
1 can unsweetened full fat coconut milk
1/2 cup packed thai basil (italian basil works as well)
1/2 cup packed cilantro
1/4 cup packed green onion
1 inch piece of ginger peeled and roughly chopped
1 shallot roughly chopped
1 tablespoon green curry paste
1 pound raw chicken thighs cut into bite size pieces
1 pound thai eggplant diced (italian eggplant works as well)
12 ounce bag of pre cut cauliflower & broccoli combo
2 cups cooked brown rice
1 lime quartered
In a blender add the coconut milk, basil, cilantro, green onion, ginger, shallot, and green curry paste. Blend for 30-60 seconds until completely smooth. Season with salt to taste.
Heat a dutch oven or stock pot over medium-high heat. Coat the bottom of pan with coconut oil. Add chicken and season with salt to taste. Cook for 10-12 minutes until cooked through and lightly browned. Add in the eggplant and cauliflower & broccoli mix. Season with salt to taste. Cook for an additional 5 minutes. Pour in the curry sauce and bring to a low boil, then reduce heat to low, cover the pan, and let simmer for 20 minutes.
Serve with 1/2 cup brown rice and finish each bowl with lime juice and cilantro.
Posted at: 2019-07-19 01:26:01
____back to the weekday gymin 🤞🏾
Posted at: 2019-07-19 00:44:02
tonight's dinner was perf for this heat wave we are having in the midwest☀️
thai salad w/ homemade peanut sauce + roasted sweet potatos 👌
stole this recipe from my girl @kayleesrealgoodfood + it did not disappoint (you should probably go check out her page!) ♥️
happy friday eve, friends! 🤗
Posted at: 2019-07-18 23:59:55
If you haven’t noticed my new username - this account is slowly going to receive a revamp :) for friends seeing this on Facebook - this is in accordance with my Instagram. “Mama of Heart & Hearth”. I have long been passionate about - and commended by professors, family and friends alike on my abilities related to -writing about life and my passions. A blog will be up soon, but for now Instagram will be my main source of expressing these talents and passions. You can expect health, recipes, motherhood, some social justice here and there. You can expect the often unspoken out fear, yet the scientifically backed, information.
WHY “Mama of Heart and Hearth”? These words came to me in a moment after prayer when I just let my hand write what my mind wanted in a journal. I instantly became emotional and inspired. The heart and hearth - two places fire burns, two places used to keep our families warm, to show love even when sometimes it takes burning down old blocks - from wood to old traditions and inhumane morals.
Entering motherhood has proven a time in which I have researched more times daily than probably in an entire year of undergrad. It’s a time where I have had to learn to say “no”, and often question the common. Mamas - whether you’re young, single, old, married, mama of babies or adults, I’m so passionate about us joining together. Educating each other. Believing each other’s experiences.
Talk soon ❤️❤️ Head to my Instagram stories for a drug store find today that I NEED to share with you. Thanks to the accounts who inspire me daily and have helped push me to this: @being.selene @roseuncharted@firstname.lastname@example.org @almost30podcast and SO MANY MORE! #believemothers