FIND YOUR MOTIVATION BELOW

feeling good

[aspoonfuloflissi]

Today’s breakfast! Oat topped with banana, persimmon, blueberries, pomegranate seeds, hemp seeds, white mulberries and hazelnut butter. Soooo, so delicious! (insta: aspoonfulofhealth_)

[idkk-something]

[35-24-35]

35-24-35

[35-24-35]

summer girls 👙🌊🌴☀️

[living-fitness]

[tropicri]

[srta-mimadinha-deactivated20191]

[recoverveganrecipes]

Butternut Squash, Lentil and Spinach Curry

Ingredients:

320 g butternut squash (just the flesh)

60 g uncooked mixed lentils

½ vegetable stock cube

40 g white onion, chopped

40 g thai red curry paste

200 g full fat coconut milk (½ a can)

200 g chopped tomatoes

150 g young spinach

1 naan bread to serve

Recipe:

First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.

Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.

Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.

Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.

Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.

Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!

Serves 3, 274 calories

[fitness-is-pink]

[xplicitvisuals]

[xplicitvisuals]

[feel-better-yoga]

[plantsaregreenfriends]

A classic for a little after school snack 😊 but where is the avocado emoji?😭🍴☀🍞💕

[feedmeveggies-blog]

[feedmeveggies-blog]

[itquiet-deactivated20240530]

[julietteeleonora]

vegans only eat salad right 🤔 but let’s be real though, these pizzas were absolutely amazing, they even had vegan cheese! 😍❤️🍕

[jessicasodenkamp]

I’ve been loving sweet chili sauce + tahini + soy sauce as a topping combo recently. This plate was the BEST lunch I’ve had in a while 😍😍😍 It was seriously SO good. Steamed rice, fresh veggies, mixed lettuce and sauerkraut made this dish 🙌🏻👌🏻❤️ and the best part is, I could eat it all and feel totally satisfied but not weighed down at all. Which is totally opposite of how I used to feel eating a standard American diet. Now instead of feeling like I need a nap, I feel amazingly energized from all the nutrition 🤸🏻‍♀️🏋🏻‍♀️🏃🏻‍♀️🌞⚡️

[healthyfoodhome]