#clean eats

[feminaefortes]

2 months in and counting

[theeartofliving]

Yogurt Chia Pudding

source: Oatmeal_Stories

[franfromfattofit]

Fresh pickings this morning

[ssvelte]

intake 6 / 9 / 19 !

breakfast:

-earl grey tea with oat milk

-1/4 cup oats with unsweetened coconut milk yogurt, almond butter, mulberries, cacao nibs, chia seeds, flax seeds & cinnamon

lunch:

-kombucha

-baked portobello mushroom, kale & arugula with olive oil & miso dressing

dinner:

-2 pickles with hummus

-beyond meat sausage with mustard & a tortilla

[witchy-vegan]

Black Rice Pudding with Coconut Milk & Mango on Goop.com

[princesspakalolo]

Left over chicken fajitas in butter lettuce cups.

[starlit-mermaid]

I think the hardest thing is going to be changing what I eat and how I eat. I need to challenge myself more at the gym as well but I feel good that I've been going almost every day for the last two weeks.

I'm also interested in eating clean if anyone has any tips or info on that, would you message me? I'm curious to learn about it and how I can improve my eating with my lifestyle.

[cookingincombatboots]

Vegan Jackfruit Crab Cakes

1 (9.9 oz) can jackfruit in brine 1 ½ tsp kelp powder 1 ½ tsp Old Bay ¼ tsp freshly ground black pepper ½ tsp kosher salt 2 lemons ½ tsp hot sauce (ex: Frank’s) 3 tsp ground flaxseed 8 tsp water 1 sheet of nori ¼ c panko breadcrumbs ¼ c fresh parsley (or any other fresh, leafy herb) olive oil or coconut oil

In a small dish, mix the flaxseed, hot sauce, and water, set aside. This is the vegan “egg” binder.

In another bowl, mix all dry ingredients: kelp powder, Old Bay, pepper, salt, zest of 1 lemon, and panko breadcrumbs.

In a skillet over medium high heat, add enough oil to coat the pan over medium heat, cook each piece of jackfruit for 2-3 minutes per side until nicely browned.

Into the same skillet, add 1 c water, the juice of one lemon, and then cut into chunks, 1 tbsp kosher salt, and ¼ sheet of nori seaweed torn into small pieces. Cover and bring to a low simmer for 15 minutes.

After 15 minutes, remove the jackfruit pieces from the seaweed lemon marinade, and set aside to cool. 

After jackfruit has cooled to room temperature, shred the chunks into bite size pieces and mix with the dry panko mixture, fresh parsley, and the flaxseed “egg.”  (optional: you can tear apart the rest of the nori sheet and add it into the mix.)

Form into palm sized patties (I like to use an ice cream scoop to make sure they’re similar in size), adding extra breadcrumbs as necessary for binding. Brush with coconut oil and bake at 400 for 10 min per side.