How I make my homemade granola bars.
My voice sounds so weird because I did the voice over while taking a bath hahahahahahaha
So I’ve reached nirvana.
3 way cinnamon oatmeal:
coconut dark chocolate, peanut butter banana dark chocolate, and strawberry dark chocolate.
Coconut tofu curry and brown rice
TOO GOOD! We’ve got brown rice, a spicy coconut curry sauce, tofu, spinach, yellow bell pepper, tomato, onion, garlic, and mushroom! Mmmm!
1/2 cup oats
1 cup of half vanilla soymilk and half almond milk
a dash of salt
a tiny bit of vanilla extract
cinnamon that shit up!
brb dying in heaven
Here is my first Dorm Bites videos! They will be a series of yummy, simple recipes any college student can make in their dorm room or dorm’s kitchen; or just for anyone who wants quick and easy recipes for on the go!
Sorry for my sickness in this video. I feel horrible today and not even makeup could cover that up.
The 4th issue of I ♥ Vegan is out! Includes: Clif Crunch review, Smoky Maple Tofu Sandwich, Cranberry Orange Smoothie, Tofu Tutorial Parts 3 and 4 (Marinating and Cooking), Gingerbread Spice Protein Granola, and more! Please check it out here, and subscribe!
Hey guys! While I’m by no means a vegan, I definitely believe that eating plant based is the best way to eat! I just checked this out and it’s really amazing! I subscribed and can’t wait to try some of these recipes out!
Go give a fellow food lover some support! <3
So I have work in 30 minutes and I didn’t have very much time to make anything to eat before hand, so based off what was in my fridge, I came up with this:
I steamed broccoli then put it back in the pot with some olive oil, salt, garlic, chicken manga habanero sausage and a mashed avocado mixed in! It’s SO yummy and flavorful and HEALTHY! Tons of protein and flavor from the chicken sausage, healthy steamed broccoli and a delicious, buttery avocado! I overcooked my broccoli a little because I wasn’t pay attention :( but it’s still so good! And there’s plenty to save for leftovers!
Cucumber cups! You can fill them with tuna or chicken salad! Any other ideas?
i’ve been meaning to make these! i think they’d be a great summer snack! maybe with some greek yoghurt, fresh diced tomato and coriander? thai chicken salad? chickpeas with olive oil, lemon and parsley? who knows :D
(Source: , via eatforhealth)
Today’s lunch is roast chicken breast, avocado, spinach and cheese on wholegrains and oats bread.
Peanut Butter Banana Coconut Oatmeal
- 1/4 cup dry rolled oats
- 1.25 cups water
- dash cinnamon
- dash sea salt
- 3/4 banana, split into 1/2 banana and 1/4 banana
- 1 tbs peanut butter
- 5 g shredded sweetened coconut
Heat water on high in a small pot. Slice half a banana in small pieces and add to the water. Also add a dash of cinnamon and sea salt. Stir. When the mixture comes to a boil, lower to medium heat and add the oats. Stir well every couple of minutes until the oats have absorbed all the water and the banana has slightly dissolved. Pour into a bowl and top with 1/4 banana, sliced, 1 tbs peanut butter, and 5 g shredded coconut. I mix it all up, and enjoy!
(Source: , via oatsandyoga)
Okay, I’ve been on this crazy health food experimenting faze lately as you all know. I think this recipe is the most brilliant of them all. I heard of cauliflower mashed potatoes before and I’ve always wanted to try them. I finally did and oooohhh mann guys! They are awesome!
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives.
This made enough for four of us. It tastes exactly like mashed potatoes except the texture was a little different; but not in a bad way! It took only 20 minutes to make and was a great substitute for those trying to reduce their starch intake. I’m definitely going to make these again!
So I’ve been dying to try Shirataki noodles. If you don’t know what they are, they’re low calorie (the kind I bought were 40 calories for a whole bag, but some are 0 cal!) noodles. I used Cassey’s recipe as guidelines, but I had to do a lot of improvising with the ingredients because we didn’t have everything she did. Cassey used whole veggies (I used half and couldn’t finish my bowl!) and used different veggies as well, but mine came out DELICIOUS too! What’s great about this recipe is you can use whatever veggies you like and make it entirely your own! So here it is!
- 1/2 avocado
- sprinkle of lemon juice
- a few basil leaves
- salt, pepper, and paprika to taste
- 1 zucchini, sliced
- half an onion, chopped (I used a red)
- 1 tomatoe, chopped
- 1/2 cup of broccoli
- a sprinkle of garlic powder (or a clove of garlic)
- little bit of extra virgin olive oil to coat pan
- a sprinkle of salt
- sriracha to taste (I like it spicy!)
- 1 pack of shirataki noodles
1. Chop up your veggies. Sautee all of the veggies except for the tomatoes with a bit of extra virgin olive oil on a pan on high heat. Add sriracha if desired. Once the veggies look cooked and the onions are slightly opaque, add in the tomatoes and garlic powder or clove. Salt and pepper to taste.
2. To make the sauce, add the half an avocado, lemon juice, and basil into a food processor. Blend until creamy. Then add the salt, paprika/red pepper flakes, and pepper to taste.
3. Wash your shirataki noodles thoroughly in warm water. Then pat try on a paper towel. Right before serving, heat them up in the microwave for one minute.
4. Stir avocado sauce into noodles until covered. Transfer onto a plate and add sauteed veggies.
5. Enjoy the absolute deliciousness you just made.
It was so filling and healthy! Get creative and make it your own! I hope you guys enjoy this awesome recipe!
Tonight I followed Cassey’s recipe for sweet potato fries and OH MY GOSHHH! They are SO GOOD! And they’re HEALTHY!? WHAT!?
*1-2 large sweet potatoes, I kept the skin on for extra nutritional goodness
*Canola or vegetable oil (you can omit this if you want)
*1/2 tsp. cumin
*1 Tbsp. chili powder
*1/2 tsp. coriander
*1/2 tsp. paprika
*cayenne pepper, to taste (optional)
*salt and pepper
1. Preheat oven to 425 degrees Fahrenheit. Line a baking pan with aluminum foil.
2. Mix all of the spices together in a large bowl.
3. Now place the oil in another large bowl and throw the cut potato slices in. Once coated, throw your mixed spice medley onto the fries and toss around to make sure each one is nice and coated.
4. Place fries on your foil which should be sprayed lightly with some kind of cooking spray.
5. Put in the oven and bake until the fries are crispy, 20-30 minutes.
6. Remove fries from oven and enjoy!
One medium sweet potato has 105 calories, 4g of fiber, and a 438% of the recommended daily value for vitamin A. The spices don’t add calories!
Even my dad said, “Thanks for ruining regular french fries for me, Kaylie!” I’m so happy my parents have been loving my healthy food recipes and changes! Seriously guys, TRY THESE! I followed the recipe exact except we used olive oil instead of canola because it’s good for you and really flavorful! Let me know if you guys try this out!
Mine look burnt, but it’s just the spices. They were AWESOME!