missmasonjar:

Hot pink superfruit? I think so! 
1.5 bananasa handful of frozen raspberries1 peara slice of watermelon2 slices of avocado.1 PitayaplusAçaí berry juiceOrganic almond milkTop off with almonds, blueberries, and pumpkin seeds.
Have a berry berry pink day! 

missmasonjar:

Hot pink superfruit? I think so! 

1.5 bananas
a handful of frozen raspberries
1 pear
a slice of watermelon
2 slices of avocado.
1 Pitayaplus
Açaí berry juice
Organic almond milk

Top off with almonds, blueberries, and pumpkin seeds.

Have a berry berry pink day! 

(via beautifulpicturesofhealthyfood)

redefiningfood:

Breakfast oatmeal love: Vegan Apple Pie Oatmeal 

After the success of my Creamy Vegan Pumpkin Pie Oatmeal, I came down one morning and saw apples sitting in the fridge and new instantly what had to be done. Of course, my mental thought process was helped by the fact that my mother was making an actual apple pie. Well, nearly. It was a pear tart, but the cinnamon-vanilla scented inspiration stands. A combination of sweet, soft but slightly crunchy stewed apples, rum-soaked raisins, chewy almond milk oatmeal, crunchy walnuts topped with a sprinkling of cinnamon, it was a divine luxury of a breakfast.
Dice half an apple into 1cm or bite-sized chunks, and put them in a cooking pot with 1/4 cup of apple juice on a medium heat until they become soft. Meanwhile, soak raisins in liquid to make the dried grapes inflate with a little water - I like to use rum, just because it tastes perfect with raisins. 
In a toaster oven or on a pan, toast the walnuts for around 5-10 minutes on a low heat. Then chop them up.
In the cooking pot with the apples, add your almond milk for oatmeal cooking (I use 3/4 cup) and bring to a boil. Then, put in your oatmeal (I use 35g for 3/4 cup of almond milk) and cook with the apples until it reaches your desired consistency. Add the raisins, chopped walnuts and top with cinnamon seasoning.

redefiningfood:

Breakfast oatmeal love: Vegan Apple Pie Oatmeal 

After the success of my Creamy Vegan Pumpkin Pie Oatmeal, I came down one morning and saw apples sitting in the fridge and new instantly what had to be done. Of course, my mental thought process was helped by the fact that my mother was making an actual apple pie. Well, nearly. It was a pear tart, but the cinnamon-vanilla scented inspiration stands. A combination of sweet, soft but slightly crunchy stewed apples, rum-soaked raisins, chewy almond milk oatmeal, crunchy walnuts topped with a sprinkling of cinnamon, it was a divine luxury of a breakfast.

  1. Dice half an apple into 1cm or bite-sized chunks, and put them in a cooking pot with 1/4 cup of apple juice on a medium heat until they become soft. Meanwhile, soak raisins in liquid to make the dried grapes inflate with a little water - I like to use rum, just because it tastes perfect with raisins. 
  2. In a toaster oven or on a pan, toast the walnuts for around 5-10 minutes on a low heat. Then chop them up.
  3. In the cooking pot with the apples, add your almond milk for oatmeal cooking (I use 3/4 cup) and bring to a boil. Then, put in your oatmeal (I use 35g for 3/4 cup of almond milk) and cook with the apples until it reaches your desired consistency. Add the raisins, chopped walnuts and top with cinnamon seasoning.
redefiningfood:


The colors of summer falling into fall: Vegan Caprese Interpretations with Tomato, Avocado and Butternut Squash

At what point does a name and the essence of what it is designating separate? As I ate this salad - can it be called a salad? What definintively constitutes a salad? - the combination of the balsamic glaze, the tomato and the basil gave me the food experience connoted with the word “Caprese”, yet without the mozarella, I didn’t know if I could call it such a name. Reading about a professor teaching about The Platonic Dialogues through a Sandwich I felt the common experience of experiencing common sense without truly pinpointing at what point my experience was common. We know what a salad, or a caprese is not, but when asked to define exactly what it is, interpretations vary. And this is perhaps the reflection of my dancing shadow of a Caprese salad on the dark wall of Plato’s cave. 
For the recipe, click the Read More


Read More

redefiningfood:

The colors of summer falling into fall: Vegan Caprese Interpretations with Tomato, Avocado and Butternut Squash

At what point does a name and the essence of what it is designating separate? As I ate this salad - can it be called a salad? What definintively constitutes a salad? - the combination of the balsamic glaze, the tomato and the basil gave me the food experience connoted with the word “Caprese”, yet without the mozarella, I didn’t know if I could call it such a name. Reading about a professor teaching about The Platonic Dialogues through a Sandwich I felt the common experience of experiencing common sense without truly pinpointing at what point my experience was common. We know what a salad, or a caprese is not, but when asked to define exactly what it is, interpretations vary. And this is perhaps the reflection of my dancing shadow of a Caprese salad on the dark wall of Plato’s cave. 

For the recipe, click the Read More

Read More

redefiningfood:

A leftovers kind of lunch: Egg White Spinach Omelet with Microgreens and White Asparagus

What do you have after a cake making session? The obvious answer is a chocolate cake. The corollary answer is a successful birthday party. Perhaps the less obvious answer, only hinted through the sheer extent of this macaron making session, is a lot of egg whites. Which of course answers the question “What am I going to eat for my next meal?” Because the answer can only be, a delicious, vegetable-filled egg white omelet that is perhaps more spinach than egg, filled with carmelized onion, toasted pine nuts and fresh microgreens. 
Add 1/2 tablespoon of olive oil to a pan, with 1/2 diced onion. Cook on a medium to low heat for around 8-10 minutes until the onions become translucent or even a golden brown. 
Meanwhile, blanch a handful of Spinach in water with a teaspoon of salt until a bright green color, and then roll it up and dice the spinach and squeeze out all the liquid. Put it in the pan and stir until the spinach is a little wilted. Add toasted pine nuts.
Then, add 3-4 egg whites (I used 1/2 a cup of egg whites) whisked with a tablespoon of almond milk and lots of salt and pepper to the pan on a low heat, and let it sit for a little while until the bottom is cooked through and the top just about cooks. Once the omelet is cooked through, scrape the bottom until it comes off and fold it in half over some freshly cut microgreens. 

redefiningfood:

A leftovers kind of lunch: Egg White Spinach Omelet with Microgreens and White Asparagus

What do you have after a cake making session? The obvious answer is a chocolate cake. The corollary answer is a successful birthday party. Perhaps the less obvious answer, only hinted through the sheer extent of this macaron making session, is a lot of egg whites. Which of course answers the question “What am I going to eat for my next meal?” Because the answer can only be, a delicious, vegetable-filled egg white omelet that is perhaps more spinach than egg, filled with carmelized onion, toasted pine nuts and fresh microgreens. 

  1. Add 1/2 tablespoon of olive oil to a pan, with 1/2 diced onion. Cook on a medium to low heat for around 8-10 minutes until the onions become translucent or even a golden brown. 
  2. Meanwhile, blanch a handful of Spinach in water with a teaspoon of salt until a bright green color, and then roll it up and dice the spinach and squeeze out all the liquid. Put it in the pan and stir until the spinach is a little wilted. Add toasted pine nuts.
  3. Then, add 3-4 egg whites (I used 1/2 a cup of egg whites) whisked with a tablespoon of almond milk and lots of salt and pepper to the pan on a low heat, and let it sit for a little while until the bottom is cooked through and the top just about cooks. Once the omelet is cooked through, scrape the bottom until it comes off and fold it in half over some freshly cut microgreens. 

listoflifehacks:

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imgonnamakeachange:

Seriously look how small my stomach has gotten tho. This is the smallest it’s ever been. And yes, this is the same person, before anybody bitches. I got a lot of new tattoos and died my hair blonde. 5’1”, ~200 lbs to ~120 lbs. Clean eating and working out is all it takes.

(via hdasian)

mightyhealthyquest:

In my opinion the only person you should get healthy for is yourself :)

(via wigwams)

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