Although I thought today was supposed to be a short run, my wife/running partner/coach encouraged me to push the distance a bit. So we did 7K and once again no pain, which is incredible.
Before I would always get pain in my knee and hip. The only thing I have changed is more consistent running and zero dairy products for last 3 months. So it’s either one or both of those.
And the recovery time has been much quicker as well. I would never be able to run 7K two days after a 5K. Can only attribute it to all the fruits and veggies. #wfpbd#wfpbdiet#running#rru#eatyourveggies#chinastudy
Full recipe below - Hands up if you love shrimp🙌
This dish is packed with protein and contains such an amazing balance of important nutrients. If you never have much time to make dinner this recipe is a winner for you😍
(For 2 servings)
1 cup cherry tomato(200 g), sliced
1 cup shredded carrot(120 g)
1 cup yellow bell pepper(100 g), diced
1 cup red onion(150 g), diced
1 cup asparagus(175 g), diced
1 lb shrimp(455 g)
olive oil, to coat
chili powder, to taste
1 tsp fresh oregano, to taste
salt and pepper, to taste
lime juice, to taste
1 large handful mixed greens
3 tbsp lime juice
2 tbsp olive oil
1 tbsp honey
1. Preheat oven to 400F (200C).
2. Add cut vegetables to a baking sheet lined with parchment paper and drizzle in olive oil and sprinkle with your preference of seasonings. Bake for 10 minutes.
3. Make space to add the shrimp, drizzle with olive oil, add seasonings and lime juice to your preference.
4. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
5. For the dressing, mix ingredients together in a small bowl.
6. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
7. Serve and enjoy
Total fat: 4g
Saturated fat: 0.7g
Of which sugar: 7.4g
Vitamin A: 229%
Vitamin C: 135%
Vitamin K: 38%
Started doing a watercolor challenge with @wojiaosharon recently in order to get more experience with the medium. This was definitely a difficult task, but it was so much fun. Our theme for this one was dinner and we were only allowed to use two colors. I already see another way the red could have been used, but maybe I’ll revisit this in the future (after my skills have improved). Anyway, it’s finished and I’m letting it live here.
2 846 minutes ago
Pori Upma for breakfast - Made with puffed rice, onions and spices. Super simple to make and very tasty too :) What's your favourite breakfast? Let me know in the comments section below
Behold....Sticky Sriracha Meatball Lettuce Wraps... one of my fams very favorites 😍Recipe from @thegirlonbloor ❤️
Nerdy foodie mom bonus that I was able to use leftover veggies on hand from other meals 🎉 I absolutely love that this is such a versatile recipe!! You can use different veggies, fresh herbs (I lovvvve cilantro & mint) and crunchy add ins like peanuts/sesame seeds/wonton strips to create a different flavor profile each time! Plus it’s a great make ahead meal that you can have on the table in 30min!! 😍I prepped the veggies and made the meatballs ahead of time, wrapped them in plastic on a rimmed cookie sheet and placed them in the fridge. When I was ready to get dinner rolling, all I had to do was take the plastic wrap off, and pop the meatballs in the oven @ 350 for 20ish min. The last 10min they were baking, I made the sticky sriracha sauce in a small saucepan on the stove over medium heat, once the meatballs were done baking I tossed them in the sauce, pulled out the already prepped veggies and POOF ✨a healthy and delicious dinner that my boys enjoy was ready 😊🍽 ❤️ #healthierdinner#lettucewraps#eatyourveggies#thursdaydinner#dinnerisserved#eatgoodfeelgood#apronstringsandangelwings
Remember that quinoa I cooked. 🥗 1 /2 cup cooked quinoa 🌶 1 cup lemon juice marinated chopped quinoa 🌽 2-3 tbsp canned corn
🥗 1/2 cup black beans canned 🥑 1/2 chopped Avocado 🥗 1/4 chopped red onion 🥙 1/4 cup chopped cherry tomatoes 🥗 2-3 tbsp salsa
Mix and enjoy! Adjust your seasoning as per your taste.
Meal prep is something often considered a difficult or time consuming thing to do, but with a little research it can make living a healthy life so much easier! When you meal prep you don’t need to cook food for 3 meals a day 7 days a week, that is an option but a much more realistic take is to start with just making lunch to take to work! Or just your breakfast! Find things that genuinely sound yummy then look into healthy easy recipes, from crockpot chili, to a spring roll bowl the options are endless. Not one of these meal prep options took more than an hour to cook 8+ meals and all of them can be very affordable! I urge you to try and out, give it a practice run, it can be a huge game changer when you have healthy options available at any given time rather than roaming the grocery store on an empty belly when we’re most likely to pick the quick easy usually heavily processed options. @bodybybrackett#healthylifestyle#mealprep#eatyourveggies#healthychoices#timesaver#gamechanger#packyourlunch#yummy
Vendors from the Alberni Valley will be selling their produce at a market table at the West Coast Farm & Garden show. They have the unique opportunity to connect with individuals, restaurants, retailers and markets on the west coast. 🥕
When: Saturday March 7th & Sunday March 8th 9:30am-3:30pm
Pesto zoodles !!! I purchased a spiralizer just to make this 🤣
The is super easy to make. Sauté 4 zucchinis for 2-3 minutes then add 1 broccoli head baked in advance, 2-3 tbsp of pesto, 1 tsp red pepper flakes and salt and pepper to taste.
Enjoy it by itself or with your favorite protein. .
Potato, Confit Garlic, Rosemary, Ricotta Cream.
Gonna be posting the menu and taking orders for the next take out night soon.( March 8th in Ballard). Will also be posting available party dates for April.
More photos of pizza for now.
3 321 hour ago
Parfait never could hold food with her foot while eating...it's usually my job to hold her food for her🤔
How good is this sunshine?! Who else cranked the BBQ tonight? I’m making summer last as long as possible with meals like this.
Friday feast featuring kumāra, beetroot, corn, spinach, carrot and purple carrot with home kill grass fed beef sausages. Kids smashed the lot! #5plusaday in one meal 👌
It’s late, I know. 😴 But never too late for some yummy food. Recently, I made these Chili Garlic Chickpea Burgers, and these are just so enjoyable. Prepped these for the week, and enjoyed my last one today for lunch. It’s a nice change up from just doing regular beans. 🤗
Chili Garlic Chickpea Burgers
1 can chickpeas, rinsed and drained
1 tbsp chili garlic sauce
2 tbsp lite soy sauce
2 tbsp peanut butter
1/4 medium red onion, minced
1 small sweet potato, peeled and cubed
1 tsp cumin
2 flax egg (2 tbsp ground flax, 4 tbsp water
1 cup rolled oats
1 tsp garlic powder
Preheat oven to 375F. Bring a small pot of water to a boil and add cubed sweet potato and cook until fork tender (about 6-8 minutes). While potato is cooking, mix water and flax seed to make flax egg. Add all ingredients including sweet potato to a food processor and pulse until well mixed and easy to mold into patties. Take 1/4 cup of mixture and with slightly wet hands, mold mixture into a patty shape. Place patty on a lined baking sheet and repeat with remaining mixture (should form about 6-8 patties depending if you want to make them bigger in size). Bake 25 minutes, carefully flip and bake another 10-15 minutes or until burger is firm. Serve between burger buns or my fav way to enjoy these patties is with rice. 🍔
I absolutely love vegetables! The vet says it makes my coat even prettier! A couple of my favorites are sweet potatoes and kale stalks and then every once in a while a get this super special treat of a broccoli stalk while Mom makes dinner! Those are so good! Are there any fruits or vegetables that you like to eat? #veggielovingdog#eatyourveggies#broccoliforever
0 61 hour ago
Butuh teman penghantar tidur nanti malam? Mungkin kamu bisa dengerin lagu Turning Page dari Sleeping At Last ini, nih. Alunan melodinya yang tenang bisa membantumu terlelap 💛 .
Grab your granola here!
🍫 Almond Dark Chocolate
🍓 Mix Berries
🍯 Honey Roasted Almond
🌾 High Fiber Chia Seed
🍓 Cranberry Almond
🍫 Hazelnut Dark Chocolate
👌 Verlin Healthy Snack
Also available on:
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🏡Kemchick Pacific Place
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📍Semua outlet Rejuve di Jakarta
🏡Grand Lucky SCBD
🏡 Total Buah Wolter Monginsidi
🏡 Toko Ori Organic PIK
🏡Kawan Sehat Kelapa Gading
🏡Tuku Tuku Natural Shop
📍Jl. Cipete Raya no. 64
🏡Golden Space Indonesia- Meditation Centre Jakarta
📍Sudirman Park Complex, Rukan Blok B No. 1
🏡 Farmers Market, Jakarta
🏡 Yoga One
📍Jl. Tikala Ares no. 8 Manado
📍Brastagi Supermarket, Jl. Gatot Subroto No.288 Kota Medan
I worked out hard today... well sort of. I started my day with a 90 minute Yin yoga class at @havenyogaandwellness. Then I did a trail hike/run with @eharris28. Then I walked my dog. Then I went for a workout session at Core Fitness. Then I had a nap! 😁 .
Tonight I needed a hardy, nutritious dinner and this meal hit the spot. It is from @hellofreshca, Spanish sheet-pan Chicken. It was yummy and refueled my body. I love coming home after a busy day and I don't have to think about what to make, I just open the fridge and grab a bag of pre-prepped ingredients. Dinner is ready in 30 minutes. .
We bring you, salad salsa! It’s hands down one of our favorite ways to make a light and refreshing salad dressing, adds flavor and texture to just about anything and gives you no excuses to make a healthy and delicious meal on the fly.
S A L A D S A L S A
2 carrots, shredded or finely chopped
2 cucumbers, chopped
2-3 tomatoes, chopped
4 radishes, finely chopped
1 red bell pepper, chopped
3 green onions, chopped
Juice of one lemon
Sat and Pepper to taste
Drizzle of good quality olive oil
Add all ingredients in a bowl, stir to combine and let sit for 30 min to extract the juices from the veggies (this is what makes the dressing) use once ready or store in a jar for up to 5 days.
You can swap out these veggies for your fave and add in any herbs. Make it your own and enjoy!
It’s great as a snack on it’s own or you can swipe through to see a few of our other favorite ways to use it.
the only math I’m good at is figuring out exactly what portion of everyone else’s meal I am entitled to try before I stop getting invited out to brunch. The limit does not exist! I can recommend everything from this colourful feed at @theveganshack as you bet your ass I tried them all.
B A C O N & B R U S S E L S
We love a tasty side dish (bonus points if it has bacon)! 🥓
Brussels sprouts fried until crispy & delicious - tossed with delicious bacon! Garnished with julienne bravo radish & scallions. 🌱💜
Adding bacon to any vegetable really makes eating your veggies easy! 😋
anyone remember Olive Garden’s endless soup, salad and breadsticks?
when I was in high school, my mom and I used to go 1x/week and devour bowls of their minestrone. this recipe was inspired by that. 🍜 it’s a classic vegetarian minestrone recipe with kidney beans, veggies + pasta simmered in an Italian seasoned tomato broth.
lots of ideas for making this soup your own on the blog, including adding ground turkey or beef if you want something a little more hearty. grab the recipe link in my bio!
Are you looking to get more veggies into your diet?
A loaded veggie pasta bowl is a tasty and delicious way to get a few servings in. I have these several times a week and even though pasta is demonized as a diet wrecker, eaten in proper proportions and combined with healthy add ins, it’s a cheap, tasty, quick and nutritious meal. 👉BUCATINI IN A CREAMY TOMATO AND ROASTED GARLIC SAUCE with chick peas, baby spinach, hemp seeds and broccolini.
This Recipe is loose, use whatever veggies you like or have on hand and always have tomato paste in a tube around for quick sauces like this one.
Prep: 5 mins
1. Put on your pasta water to boil. Prep other food while waiting and broccolini can be quickly blanched in the boiling water and set aside. Only put in the water until bright green then pull out.
2. Saute 4 cloves chopped garlic in 1T olive oil until starting to turn golden then add two sliced zuchinnis to pan and salt lightly. When zuchini has some color add a pinch of crushed red pepper and cook for one minute. Add 1 can drained chick peas and cook 2 mins. Then add 1 cup unsweetened plant milk and 2Tsp tomato paste and bring to a quick boil. Taste for salt and add a pinch.
3. Last toss your cooked and drained pasta in the sauce with 1 cup baby spinach leaves. Garnish with hemp seeds and black pepper.
This is a high carb meal but also high in fiber and protein so frankly I just don’t worry about it😂 This kind of lunch sustains me literally for about 10 hours! I only need snacks for the rest of the afternoon and evening and I do ALOT of running around. The power of plants is real!
Mushroom Spinach FRITATTA to celebrate Wednesday 😋
Fritattas are my favorite meals to make. They are super easy, I can throw any veggies in there and call it a day. My favorite flavor is garlicky mushroom spinach with feta. I usually have half an avocado on side.
For this fritatta you will need a handful of mushrooms, sauté on little bit of butter or ghee, add two handfuls of spinach, seasoning with garlic salt. Set aside, whisk 2 eggs and pour into a pan. Add mushrooms and spinach back, add feta and flip over. Sprinkle with more feta, red chili flakes and dill. Step by step on my stories 🤗
Roasted Red Pepper Pesto Pasta with tomatoes & mushrooms 🍄🍝 . I’m posting one of my favorite meals today. Hope everyone is doing well. I enjoyed my much needed insta break & happy to be back. 🙃💚😻Enjoy!! What you need: 12 oz of pasta shape of choice, 2 large bell peppers quartered lengthwise (stems taken off and seeds removed), 1/2 pint of grape tomatoes halved, 4 oz mushrooms sliced, 2 cup packed basil leaves, 1/4 cup pine nuts (can sub sunflower seeds/ walnuts) , 1/4 cup olive oil, 1 garlic clove, 2 tlbs nutritional yeast, 2 tbl lemon juice, salt & pepper to taste
1️⃣ Cook Pasta according to directions, reserve 1/2 cup pasta water for later
2️⃣Place peppers skin side down, along with tomatoes, & mushrooms on a large parchment lined baking sheet, you may need two baking sheets. Mist with olive oil, season with salt and pepper. Roast at 400 degrees 30-40 min flipping mushrooms & tomatoes half way through. Peppers are roasted when skin is charred and peppers collapsed.
3️⃣Meanwhile, on stovetop toast pine nuts on stovetop at medium until golden about 3 min. Set aside
4️⃣ After red peppers have roasted place in a covered container to steam, when cooled & easy to handle peal off pepper skin.
5️⃣ In food processor combine red peppers, basil, pine nuts, garlic, nutritional yeast, lemon juice, salt & pepper to taste, then add olive oil slowly until all combined
6️⃣Add pasta & pesto to sauté pan, heat at medium, and pour in the reserved pasta water and combine until heated through & pasta is well coated.
7️⃣Divide into pasta bowls, top with roasted mushrooms, tomatoes, & extra basil for garnish.... and maybe just maybe you will have some extra for lunch tomorrow (which didn’t happen in my case 😆) Enjoy!
137 2,88525 February, 2020
Curry noodle soup with tofu! Who wants a bowl for dinner? Check out my stories for a little behind the scenes on how I made it, and be sure to tag me if you try it out yourself ☺️ happy Sunday everyone! Xx
GF Vegan Banana Bread 🍌 I love testing new banana bread recipes and I’ve been trying to get a good plant based one for a little bit now! Tested this one twice this weekend and was so happy both times with how it turned out 😍 We only have 1/2 a loaf left 😅 It takes awhile to bake but it’s worth it 👌🏻 It doesn’t have a ton of added sugar so definitely add more if you want to! Happy Monday everyone! -
- #breakfast details 👉🏻 Preheat oven to 350F
In a small bowl, make 3 flax eggs. 1 flax egg is 1 tbsp flaxseed meal + 2.5 tbsp water. Let them sit for 7-8 minutes to thicken.
In a larger bowl add:
3 mashed bananas
1/4 cup nut butter
1/4 cup + 2 tbsp coconut flour
1 1/2 tbsp cinnamon
1/3 cup unsweetened almond milk
1 tsp baking powder
1 tsp vanilla
1 tsp coconut sugar* add more if you want a sweeter bread
Mix everything together then add in your flaxseed eggs.
Mix well then add in 1/2 cup blueberries.
Line a loaf pan with parchment paper and add the batter in.
Bake for 55-60 minutes. Let cool completely in the pan before removing so it cooks a little longer. Store in the fridge! #plantbaseddiet#healthybreakfast#eatwell#choosingbalance
173 3,45024 February, 2020
Freunde, diese vegetarische Thai-Gemüsesuppe mit Kokosmilch ist 😱😍😱! Gesund und herzhaft und kokosnussig und cremig und vollgepackt mit Gemüse. Das Beste: Dieser Knaller ist in gerade mal 20 Minuten auf dem Tisch.🏆 Das Rezept findet ihr jetzt brandneu aufm Blog, Link im Profil. Also, hin da!✌️⠀ #thaigemüsesuppe#feierabendküche#soulfood#kochkarussell ⠀
40 1,96624 February, 2020
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