Let’s talk my favourite topics- HEALTH & GRATITUDE 🌱💚
Health is the most precious thing in life, and yet more than anything else, we can take our health for granted. For many of us, the only time we think about our health is when we lose it. Then the realisation hits us; without our health we have nothing. Health is a gift of life - it is something you receive and continue to receive each day. In addition to everything else we do to be healthy, we have to be grateful for our health to continue to receive more health! ☺️🙏🏼💓
I am so grateful for my health, delicious plant based foods I have the privilege of consuming everyday, and my ability to exercise. Since joining The Healthstyle Emporium holistic online program my health has gone to a whole new level and I feel amazing and energised everyday from simply making small sustainable healthy lifestyle choices that nourish my mind, body, and soul - and for that I am so grateful to be apart of this beautiful program and community of loving souls. 🙏🏼🦋☺️
I am so grateful for every single cell in my body, for working unceasingly, 24/7, just for my health, body, and life. The gift of health is keeping me alive ✨🙏🏼🌱
Ever tried oat mylk? -
The slightly sweet flavour and creamy consistency makes oat milk a delicious option for dairy-free lattes and recipes alike, from muffins to pancakes. -
Unlike most mylks, oat milk provides a healthy dose of gut-friendly fiber. 💃🏻 Note though, that any homemade mylk will not provide calcium or vitamin D as fortified commercial versions do, so make sure you’re meeting your needs elsewhere.
Oat milk is simple to make yourself and way cheaper than homemade nut milk. -
All you need is a 4:1 ratio of water to oats. - 4 cups filtered water
- 1 cup rolled oats
- Optional: Vanilla, cinnamon, dates for sweetness
Place the oats and water in a bowl to soak for two hours or overnight.
Transfer to a power blender and blend on high for 1 minute until perfectly smooth. Add a dash of vanilla extract or cinnamon. Using a fine-mesh cheese cloth, strain the milk into a glass jar.
Fasten with a lid and store in the fridge.
Keeps up to 3 days.
The oat pulp can be used for energy bites, in muffins or in cookies 🍪
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My sweet girl lookin’ like @jonny_juicer over here in that muscle tank when it’s 17 degrees outside! 😂 For real though, we’ve had a cold since Halloween that we can’t seem to kick so today we decided to juice the produce we had on hand. From left to right 👉🏼 Orange, grapefruit, ginger 👉🏼 pure celery 👉🏼orange 👉🏼Apple, blackberries, carrot & spinach. 🌿 I strain the juice and make a smoothie with the remaining pulp, I combine it with water, spinach, chia and frozen fruit. 🤞🏼we kick this colds 🍑!
Days off call for breakfast nachos 😍
This picture is a prime example of people’s posts not looking exactly like their meals. Don’t be fooled, I PILED more food on after this. I just didn’t think my nachos would look so good with piles of food on it 🤷🏻♀️🤷🏻♀️ Yes, I do mostly post what I eat but if the proportions are off it’s because I put more food on after since my meals are so large they don’t always look so pretty
Made these beautiful collard green wraps the other day, but I have to be honest I completely forgot to add the avo 🥑 & the hummus to them🙈😂 I got distracted with the boys telling me about their day in school and complete forgot 🤷🏽♀️ #momlife
I also made a spicy peanut sauce to dip them in. #thehealthycocina
For the wraps
1 bundle collard greens( try to pick the biggest leaves)
Hummus ( I like to use the red pepper from )
Warm white rice (I used leftover rice from the other night)
3-4 Carrots, cut into matchsticks
1 -2 cucumbers, cut into matchsticks
1 bell pepper (orange,red or yellow )
1/4 red cabbage, thinly cut
For the spicy peanut sauce
1/2 cup peanut butter
3 tbsp @bigtreefarmsau coconut aminos (or soy sauce)
1 tbsp honey (agave for vegan option)
1 tsp red pepper flakes
1 tbsp water
Carefully cut the steam (spine) of the collard green, just cut off enough so its thin and lays flat, also completely cut off the rest of the steam (tail). Place the collard green flat with the dull side up, arrange your fillings (In order of ingredient list 👆🏽) fold the sides in & roll just like a burrito, cut in half (if the leaf is too small no need to fold in the sides, just roll it up)
For the peanut sauce add all ingredients to a food processor (or whisk together in a bowl) you can add a tablespoon of water if needed until sauce is smooth.
Tap my profile link for a few of my delicious smoothie recipes.!!
1 65 minutes ago
It’s cold and rainy, but im craving salad🤗 . Making one of my favs tonight— crispy potato and butter lettuce salad with asparagus, tomatoes, capers, and pickles (yes, pickles 🤪). The flavor combo will blow your mind!!!! Recipe is on the blog
2 66 minutes ago
NEW🎃 Vegan nut free PUMPKIN SPICE GRANOLA is crunchy, sweet, and full of pumpkin spice flavor! I am not normally a snack person, but the day I made this I COULD NOT stop eating it.🙊 Low fat, nut and gluten free, and fruit sweetened, recipe is on my blog today!
1 106 minutes ago
What do you think of our new range of #kombucha? Be good to your Gut!
1 36 minutes ago
WE SNACKIN’ hehehehe I didn’t make anything pretty today bc my entire body is like NAHHHH but this was nice 😊 what you babies like to put on your snack plate 👀👀👀 mine is @traderjoes unexpected cheddar🧀 + @traderjoes popKorn 🍿 + grapes 🍇 + @goodiegirlcookies caramel apple cookies 🍪🍎.
When it’s just one of those long stressful days, one thing that makes me feel better is a nice comfort meal. Today rice and kidney beans, with avocado and potato salad made with Just Mayo. And black peppered “steak” that I found at Whole Foods. Hope everyone else is having a better start to the week.
I haven’t shared many food pictures lately because most of my meals look like this. I just throw a bunch of random things into a container, shake it up, and enjoy. I don’t ever feel like strategically placing my food for aesthetic pictures anymore, but if you guys like seeing (really) realistic meals like this, then by all means I’ll share them.
Anyways, today has been another pretty good day. Overall, I have felt really good, and I finally got the tattoo that my mom gifted me for my birthday. Unfortunately, I did have a mini meltdown this morning, though, because I wasn’t able to get the VIP concert tickets that I was hoping for. (If you know me, you know that music is my everything and it’s one of the few things that I live for). But I put things into perspective, and realized that I’d rather put the money into multiple shows rather than dropping $4,000 on one single show. I truly believe that what’s meant to be will be, and I know that I will still have a memorable summer full of concerts🤘🏼
(Note: I already met the band before...I just wanted to meet them again so I could give the lead singer a letter thanking him for the impact he has made on my life. But I didn’t think it was the best decision to spend so much money on a second meet and greet, so I’m hoping to somehow just get front row seats and throw my letter on stage lol).
If you got this far, thanks for reading my random words. I hope you all are having a nice start to the week❤️
[Red leaf lettuce, arugula, purple cabbage, bell peppers, chickpeas, quinoa, seaweed, balsamic vinegar, coconut aminos]
Sweet Potato Pancakes 😍. Meal prepping is annoying but certain things are worth making in the beginning of the week. This week I made a big batch of coconut yogurt, soaked and sprouted cashews, brazil nuts and pumpkin seeds and hooked up pretty much all my carbs for the week IE; sweet potatoes & white rice.
Lifting a lot lately (its bulking season bro!) so upping my carbs accordingly. Cool thing about cooking, cooling & reheating sweet potatoes & rice, is it turns the glucose to something called RESISTANT STARCH.
Resistant starch is different in how it is not digested by the cells of your small intestine but is available for the bacteria in the large intestine to use as a PREBIOTIC or “food” for the good bacteria in your gut.
Resistant starch encourages bacteria to make a short chain fatty acid called butyrate, a top energy source for the cells in your large intestine.
Additionally, resistant starch may decrease inflammation and effectively change the metabolism of the bacteria in your intestines and reduce the rise in blood sugar after a meal and improve insulin sensitivity, or how well the hormone insulin brings blood sugar into your cells.
Oh, and these pancakes made with a few eggs, and a scoop of vanilla collagen protein, topped with ghee and raw honey were CRACK and healthy af! -----------------------------------------------------------------------------------
A plate of California sunshine ☀️ Literally! To close out my time in California, I visited a local fruit market to get my hands on some seasonal and local fruit!
I love eating seasonally and locally as much as I can 🍊 It’s a great way to get a literal taste of the places you visit!
It’s easy to find out what is growing seasonally near you, just Google it 🍋 I had no idea that all these fruit are in season in N. California!
Seasonal, local fruit (usually) tastes better and is more sustainable 🍅 This is because they are picked closer to ripeness (maintaining flavor) and require less transportation since they are grown nearby (less GHG emissions). It can also be less expensive than exotic fruits from abroad!
Here are the seasonal fruits I found:
What seasonal fruits are you enjoying right now?
✖️ #MondaySquared GIVEAWAY!✖️
✖️Yes, it’s all #vegan! 🌱 We’ve teamed up with @boochcraft for another #adultAF giveaway - yep, that’s right, you have to be 21 to drink this booch - 7% ABV, yet still #glutenfree and flavored with #organic cold-pressed juices and botanicals! We’re giving 4 LUCKY WINNERS $25 @boochcraft gift card AND a mixed box of @squareorganics Chocolate Coated or Crispy bars! 🍫✨🥜
✖️To ENTER: You MUST be 21 or older.
✖️TAG your craft brew loving bestie for a chance to BOTH win the set of prizes.
✖️Make sure you’re BOTH FOLLOWing @boochcraft and @squareorganics (we double check).
✖️You may enter as many times as you'd like. 💬 US entries only.
✖️2 pairs of friends for a total of 4 WINNERS will be randomly selected and announced here on Thursday, November 15th! Good luck!
Let’s fire up the holidays! Share this post on Facebook and comment “shared” once you have to be entered into our Holiday Gift Card raffle to win either a $50 Whole Foods gift card, $50 Learning Express gift card, $25 Lincoln Liquors gift card, $25 New England Nurseries gift card or a $150 Amazon gift card with winners being pulled Monday, Tuesday, Wednesday, Friday and Saturday of Thanksgiving week! All Black Friday Shoppers that dine with us Friday earn 3 more entries into our $150 Amazon gift card raffle! #fireuptheholidays#redheattavern#bedfordma#wholefoods#newenglandnurseries#lincolnliquors#learningexpress
Dinner after a killer upper body day! I find myself craving all the cauliflower gnocchi!🤪 Deeets>>>> @traderjoes cauliflower gnocchi + tjs chicken sausage + zucchini + red peppers + a side of sautéed green beens!
VEGAN SMOOTHIE TIME 🍌🥛🍹☀️ I was really craving a smoothie this morning and decided to use whatever frozen fruits I had in my freezer to make a quick and easy smoothie ✨ This smoothie is both #lowfodmap AND #vegan 🙌 The ingredients I used was: 1 cup soy milk (from soy protein not whole soy beans, you can substitute for whichever plant based milk you choose), 2 chopped frozen bananas, a dash of vanilla extract, 1/4 of rolled oats and 1 1/2 cups of chopped frozen dragon fruit (if you can’t find any, you can substitute for berries), and I topped it with some mint sprigs and hemp and chia seeds😛 I made the smoothie in the @Philips High Speed Vacuum Blender, which uses vacuum technology to preserve the freshness of your smoothie and reduces the oxidisation during the blending process, which is so handy when you have leftovers like I did 🙌 #StayFresh#VacuumBlending#PhilipsAU@Philips
1 1018 minutes ago
I wish I could show you in a picture how I feel.. How this has fundamentally changed so many things I’ve struggled silently with in the past. You know the stuff that you can’t see?
To be clear… I don’t believe the size of our bodies dictates how healthy we are or how happy we are for that matter
You watched me through the process before and when I dove deep into marathon training, I blended my knowledge of the 131 method with sports nutrition and things were going well until the last month.
I mean obviously training for a marathon spikes cortisol, and because of that I began holding water, and had “weight gain” but I did not get on the scale (why punish myself)
Exercise? Yes I can indeed say that every BODY has a threshold and too much can trigger weight gain due to too much stress.
I knew that going in, but I also knew that I had damage control with the 131 method “after the finish line”
So I could push past the skin conditions, the bloated feeling, the loss of sharp memory, the fatigue, afternoon brainfog and tighter pants that had all been washed away before while following the 131 Method. Instead of blaming myself for not being good enough, strong enough, fit enough, thin enough, etc… I just accepted the scientific facts. No self bashing, everything is temporary
3 days into my restart and I’m already feeling better. My skin is clearing, I’m deflating, lol, I’m sleeping better, and today - this afternoon, no brain fog. I did still forget where I put my tissue in spin class this morning though, lol (It was under my bra strap, lol)
I’ve been asked many many times about what it is I’m doing…
I’m inviting you to do it with me, with us. DM me for the link It’s prep week and you can start with me today!
You can also just check out the link in my bio, and DM me if you have further questions <3
3 419 minutes ago
In the cabinet today: RAW BROCCOLI TABOULEH ✅✅ Our take on the traditional tabouleh but with a little delicious twist. Raw broccoli ‘rice’, parsley, tomatoes, red onion, kale, beans, chickpeas, cucumber & lemon, topped w. toasted pepitas & hemp seeds 🍋🍋🍋 From 12pm x
1 1920 minutes ago
All smiles and positive vibes on Monday 😊🥥 What are you grateful for this week? 🙏 photo credit: @liliangarcia
1 222 minutes ago
Once upon a time, I greatly disliked anything with veggies. But I couldn't deny the value of the nutritional potency hidden inside this gift nature provided to me. With some time and applied effort, I learned to eat and ENJOY a variety of vegetables everyday!
Here are a few tips to help you break free from whatever "vegetable stigma" you personally deal with.
- Find your gateway vegetable - find a vegetable that suits you, your taste, your liking, your preference. Start with one vegetable you can at least tolerate on a day to day basis. Find different ways to prepare and cook that vegetable. Find different ways to add it to different meals. Once you're more comfortable with that one vegetable, try a new one.
- Vegetables are sneaky - there are so many ways to get veggies into your food without even noticing the taste difference. Like adding butternut squash to mac n cheese, or chopped cauliflower to mashed potatoes, or rice, or scrambled eggs, or add chopped leafy greens to your beans or stew, or add chopped veggies of choice to your ground meats. Get creative because there are so many delicious options!
- Train your taste buds - your taste buds are conditioned by habit. In order to break a habit or implement a new one, you have to make the conscious effort to change.
The same way so many people deviate from their native cultural diet, so can you break from your routine meals. Cultivate taste by exposing yourself to the source - AKA the world of vegetables.
I had so much hot cider today, and that simple joy has probably been one of the only times I was okay with it being cold out for once. 😬 I was happy to get back though because me and cold don’t mix well, and hot cider can only do so much. 😂 .
By the time we finally got home, it was definitely time for food and this flatbread pizza I topped with avocado, roasted broccoli, corn, roasted chickpeas, bell pepper and basil was exactly what I wanted. 😋This crust is made with 1 cup white whole wheat flour, 1 cup mashed sweet potato and 1/2 tsp adobo seasoning (or salt). Combine with spoon, and then with hands kneed dough into a smooth dough ball. This dough makes two bases, so I cut it in half and rolled them out into 2 pizza crusts. 🙂
I baked both rolled out crusts in the oven for about 10 minutes at 400F. After removing, I topped both with everything I wanted. I started by spreading some guacamole for the base, then I topped it with the rest of my preferred ingredients. 🌱Hoping you guys had a great weekend...they go by too too fast. 😅
66 389320 hours ago
okay last post of the day... procrastinating has me looking through old food pictures 😅 I post a lot of simple meals on here, mostly because I eat simple meals! I like meals I can make in less than 10 minutes, but I also like meals that I can make in advance. Not to call anyone out, but I see people with flowers in their oatmeal bowls and i am like WHAT lol because who actually does that? I like my oatmeal THICCC with peanut butter and banana slices, also are flowers even edible? Sometimes I have time to bake, but I don’t have tons of random, specific flours and ingredients like flax eggs in my pantry. Sometimes I shop specifically for those things, but it’s $$$ and I’m a college student. I like treats just as much as the next gal, except i don’t have the perfect meals or desserts every night- if I want a treat I will just warm up an @rxbar or @larabar! I guess the reason I am saying this, is because it’s not hard to eat healthy and the “aesthetic” of Instagram kind of makes it look like it is. Find what works for you, stick with it, try new things, but also don’t get freaked out if you can’t roll out impressive content every week. I love the fact that all of my meals require minimal effort, but that doesn’t mean they don’t taste delicious! 😛👌🏻
the apple of my pie 🥧 felt like something naturally sweet this morning and what better fall food than honeycrisp apples. apple pie oatmeal FTW. organic sprouted oats cooked in homemade almond milk along with hemp hearts and vanilla extract. i sautéed one honeycrisp apple in coconut oil with ceylon cinnamon and added all of the nuts, seeds, spiced chai @artisanaorganics almond butter and a drizzle of vanilla @foragerproject cashew yogurt. yummmm!