24th July intake

Idk i feel good about today so here we go

B: honey yogurt pot with some oat clusters/mango passionfruit and goji berry smoothie/satsuma

l: mixed salad/pomodorino tomatoes/light dressing/multiseed bread with a cheese slice and chutney + a few grapes

d: we had a BBQ: grilled courgette and red peppers/ some gf pasta salad with pine nuts broccoli and pesto/ corn on the cob w butter/ some cheese n onion crisps

s: 4 squares of lavendar dark choc

ohmyhealthyfood:

 
vegan-yums:

Sesame-Ginger and Cucumber Soba Noodles / Recipe

vegan-yums:

Sesame-Ginger and Cucumber Soba Noodles / Recipe

flowersdotcom:

lunch 1st course and 2nd lol. I’m just eating what’s in the fridge that’s why it’s so repetitive

1: lightly fried (that sounds terrible but idk what else to call it)/grilled yellow courgette/the last bit of mixed bean sprouts/pomodorino tomatoes/mixed salad/baby spinach + balsamic glaze & some salad dressing

2: carrot sticks + red grapes

theleafycauldron:

Learning how to cook tofu is one of the most rewarding things you can do in the kitchen. This Scallion and Sesame Marinated Tofu is a really easy place to start!

theleafycauldron:

Learning how to cook tofu is one of the most rewarding things you can do in the kitchen. This Scallion and Sesame Marinated Tofu is a really easy place to start!

williams-sonoma:

Eggplant and Golden Squash Tagine with Chickpeas and Raisins.
flowersdotcom:

lunch again. I’m being wild today. Not counting calories, livin la vida loca. Back to the grind tomorrow. This isn’t really the wild part but anyway

2 egg omelette with red pepper and seasoned with lots of garlic + balsamic glaze on top. Sliced cucumber and sprouted mix (chickpeas, lentils, adzuki beans) and salad dressing on the side. 
I never use milk in my omelettes and I don’t really know why people do? It’s just fine without. 

anyway later I probably get to eat East Asian kind of food so I’m really happy that’s like my favourite kind I’m pretty sure. Last night I ate a marinated tofu salad with rice balls and it was 👌

flowersdotcom:

lunch again. I’m being wild today. Not counting calories, livin la vida loca. Back to the grind tomorrow. This isn’t really the wild part but anyway

2 egg omelette with red pepper and seasoned with lots of garlic + balsamic glaze on top. Sliced cucumber and sprouted mix (chickpeas, lentils, adzuki beans) and salad dressing on the side.
I never use milk in my omelettes and I don’t really know why people do? It’s just fine without.

anyway later I probably get to eat East Asian kind of food so I’m really happy that’s like my favourite kind I’m pretty sure. Last night I ate a marinated tofu salad with rice balls and it was 👌

flowersdotcom:

I’m bored here’s my lunch

Salad with organic mixed leaves, organic tomato (chopped), organic cucumber and sprouted bean mix and a salad dressing on top all from this farm shop we visited on the way back from Devon.

 If anyone’s familiar it’s from the riverford farm that does those organic veg boxes. Sometimes organic produce like this is really amazing and you’re like wow I’ll never be able to happily eat the cheapest veggies I find again. None of this was bad but it was just ok. I think the tomato could have been a lot riper 😕  I guess I have more of a mouth for what’s good quality fruit…..the sprouted bean mix was nice and crunchy if a little dry anyway.

+ raw carrot sticks that were in the fridge. carrots are a good vegetable to make a snack or meal (obviously more than one then) because they taste good raw, are free of mess and stains, aren’t too delicate to take on the go and they last forever so you can easily buy a kilo and keep them in the fridge for a few weeks. 
anyway I’m so glad to be eating some decent food after a week of  buttered egg mayo and cheese sandwiches 😪

20th July lunch

flowersdotcom:

I’m bored here’s my lunch

Salad with organic mixed leaves, organic tomato (chopped), organic cucumber and sprouted bean mix and a salad dressing on top all from this farm shop we visited on the way back from Devon.

If anyone’s familiar it’s from the riverford farm that does those organic veg boxes. Sometimes organic produce like this is really amazing and you’re like wow I’ll never be able to happily eat the cheapest veggies I find again. None of this was bad but it was just ok. I think the tomato could have been a lot riper 😕 I guess I have more of a mouth for what’s good quality fruit…..the sprouted bean mix was nice and crunchy if a little dry anyway.

+ raw carrot sticks that were in the fridge. carrots are a good vegetable to make a snack or meal (obviously more than one then) because they taste good raw, are free of mess and stains, aren’t too delicate to take on the go and they last forever so you can easily buy a kilo and keep them in the fridge for a few weeks.
anyway I’m so glad to be eating some decent food after a week of buttered egg mayo and cheese sandwiches 😪

20th July lunch

v-eggan:

Salad and caramelized plantain for lunch🌿 #vegan #vscocam #vegaeats #veganism #veganfood #vegetarian #veganfoodshare #plantbased #photography #whatveganseat #food #foodporn #instafood #hclf #healthy #healthyfood

v-eggan:

Salad and caramelized plantain for lunch🌿 #vegan #vscocam #vegaeats #veganism #veganfood #vegetarian #veganfoodshare #plantbased #photography #whatveganseat #food #foodporn #instafood #hclf #healthy #healthyfood

(via ohmyhealthyfood)

gwensmeal:

sautéed kale with carrots, cherry tomatoes, onion blossoms, tofu, and fermented cucumbers

gwensmeal:

sautéed kale with carrots, cherry tomatoes, onion blossoms, tofu, and fermented cucumbers

THEME BY CYBERSITY