#eating well
Who says vegan dishes can’t be tasty!
I’m not vegan personally, but I absolutely eat vegan most days of the week! It’s a great way to challenge myself to cook more creatively. Eating vegan doesn’t mean you have to eat bland. There are great spices (other than MSG) that help to bring out that umami flavor.
Dinner was a bowl of green pasta made of peas, spinach, parsley and onions. I paired it with some spicy soy sausage and some fresh cut tomatoes.
Seasoning consists of salt, pepper, cumin, paprika, red chili and a bit of garlic. Really gives the sweetness of the peas a little kick!
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Happy Friday all!
Hope you’ve started off your weekend right! I know I did.
Summer is just around the corner and it’s about to be #nicecream season!
Digging into this bowl of purple fluff topped with fresh berries, cashews, plantain chips (does anyone else do this? There’s something about the saltiness that really compliments the sweet), and delicious cocoa nib squares. Not a lot of people like 100% cocoa, but for me, it’s like having a good cup of coffee. ☕️
Nice cream is made of:
1.5 frozen nanas
A cup of frozen bloobs
3 large frozen strawberries
1 tbsp of soy yogurt
A cup of ice
A splash of vanilla almond milk.
Blend until fluffy and gorge!
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Good morning world!
Sometimes mango cravings are too strong to ignore. Made myself a scrumptious mango #nicecream this morning topped with fresh bananas, bloobs, strawberries, gluten-free fig bar bites and almond granola crumbles.
Mango Nicecream Recipe:
1.5 Frozen Nanas
7 Frozen mango bites (I get organic frozen mango bites from TJs)
1 Tbsp of organic soy yogurt (original)
2 figs
1 cup of ice
A splash of Almond milk
Blend and devour!
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Recipe for Vietnamese tofu spring rolls now on www.caligirlgetsfit.com! Vegan and gluten-free.
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