#fit food
Healthy Pancakes that taste Amazing! http://nutritionbeast.com/2016/09/bobs-red-mill-high-protein-chocolate-and-banana-pancakes/
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You can lose weight without TONS of cardio! It’s easy: http://nutritionbeast.com/store/pantry-raid/
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How safe is your protein shake? Find out: http://nutritionbeast.com/2014/09/5-tips-to-make-your-protein-shake-safer/
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Last weeks orange and sesame cake adaptation via @mynewroots what a delicious afternoon treat that was! Thanks so much for having me on retreat with you @jo.buick @alice.hobday.yoga constantly inspired by their ability to hold space with such grace. The yarra valley has such a great feeling, the mountains and cool morning air, especially at this time of year - the trees shedding their skin, all the colours and flavours of fall are truly spectacular!!!! Enjoy your weekend, it seemed like friday would never come and here we are, along with new moon in gemini! Intention setting time. For this recipe go to @mynewroots website. X
Image source @smoothblender for more. Follow @smoothblender on instagram
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Felafel in collard wrap from the Santa Monica Farmers Market on the weekend. Filled with ALL THE THINGS! Beets, arugula, carrot, tahini, felafels …ofcourse. By the time i returned home on the bike, the collards has kind of steamed; which i actually like as it wasnt so harsh on ze tummmmmy!! Favourite felafel locations please!!! and..while i have you, happy abd bountiful equinox blessings to you!!! (at Santa Monica Farmers Market)
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VEGAN MUSHROOM STROGANOFF
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
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Blueberry Raw Cake
Base:
100 g / 3,5 oz dried, soft apricots
1 cup pecan nuts
pinch of sea salt
Filling:
2 cups cashew nuts (soaked for 30 minutes & rinsed)
1 ripe banana
¼ cup coconut oil, melted
5-6 tbsp raw organic honey or maple syrup
¼ cup oat milk or almond milk, if needed
1 tsp vanilla extract
½ cup blueberries
handful of fresh thyme leaves
On top:
blueberries
fresh thyme
Pan diameter: 18 cm / 7 inches
Place a piece of parchment paper in the bottom of a cake pan. Place all the base ingredients into a food processor or a high-speed blender and blend until moldable dough. Press the dough firmly into the bottom of the cake pan. Prepare the filling. Place all the filling ingredients (except blueberries and thyme) into the food processor / blender and blend until smooth. Add some dairy free milk, if needed, to get a smooth texture, still keeping it as thick as possible. Pour about ⅓ of the mixture into the cake pan and smooth out the surface. Add blueberries and thyme to the food processor / blender and blend with the remaining mixture. Taste and add some of the spices, if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the white and the purple filling. Top with blueberries. Place the cake pan into the freezer for about 2-3 hours or until the cake is solid. Remove the cake from the pan and place it on a serving dish. Sprinkle on some thyme leaves, serve and enjoy. Store in a fridge.Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
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Buddha Bowl
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
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Easily Paleo-ified with some tweaks to the stir-fry sauce.
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram
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