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{ #guthealth } || source: foodfulye
Exotic Dessert Dream
“Eat Your Child’s Dream About Paradise” My Project
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I love these Savoury Tiger Nut Crackers, even though I made them myself! They are perfect with butter and pate or cheese. What I really love about them though is that they are made from pulp left over from juicing! These ones are made with apple, celery and ginger pulp, simply mixed with tiger nut flour, flaxseed, sesame seeds, pumpkin seeds, sea salt, pepper, garlic powder, and a little coconut oil. I just added ingredients and mixed until it looked and tasted right, then baked for about 10 minutes. They taste amazing, and will keep for ages in an airtight container!! 💚 #tigernuts #vegan #vegansofig #tigernutlove #veganfoodshare #guthealth #prebiotics #paleo #paleodiet #wholefoods #realfood #whole30 #sugarfree #aip #glutenfree #coeliac #superfoods #breakfast #eatclean #cleaneating #fitfood #feedfeed #eatarainbow #breakfast #wellbeing #aip #juice #greenjuice #juicecleanse #feedfeed #glutenfreebaking #highfibre #juicing
Who says you can’t eat well living in a bus (that half the time is disabled - either no running water or no electric - it’s the utilities roulette). Been working out hard so can’t undo it all with fast food and not rich enough to eat at nice health food places SO! My idea of “tabbouli” made mexi: • 1 Bell pepper (i like orange or yellow but whatever you got) • 1/3 jar of salsa • 2 jalapeños • 1 packet of instant 90second microwaveable “Spanish style” rice (precooked so even if your microwave is out - it’s cooked, just crush the packet around to loosen) • 1 plastic mini clamshell of any #microgreens • any leftover chicken or other protein (if not spiced - chop and shake in a bag with 2 tbs of taco seasoning) if desired • one can no added sodium black beans, rinsed • ¼ -1/3 cup pepper jack roughly chopped block #cheese • Guac or whatever other doodads you got • eat as is or fill tortillas
The Bomb Of Fruits (My Food Art)
http://dialogserc.blogspot.com/2017/03/the-bomb-of-fruits-my-food-art.html
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This avocado and chickpea salad is great for vegan travelers because it is healthy and tastes great. This dish is full of protein, healthy fats, and bright flavors. It's filling and can be eaten as a light meal or as a side.
Ingredients: 1 ripe avocado, diced. 1 can chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 1 tablespoon lime juice. 1 tablespoon olive oil. Salt and pepper to taste.
Instructions: In a large mixing bowl, combine diced avocado, chickpeas, cherry tomatoes, red onion, and cilantro. Drizzle lime juice and olive oil over the salad ingredients. Season with salt and pepper to taste. Gently toss the salad until all ingredients are evenly coated with the dressing. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.
Prep Time: 10 minutes
Cook Time: 0 minutes
Nagomi Hibachi
Around 8 this morning my brain decided that this is what I had to have for dinner and I am so pleased it did! This was delicious. And, pretty too. #prawns #prawncocktail #pasta #salad #eatarainbow #delicious #tasty #8ambrain #makinggoodchoices #eggfreemayo (at Nomad's Resting Place) https://www.instagram.com/p/CaFp3HlMomN/?utm_medium=tumblr
Easy, Breezy, Beautiful... Kale Chips
Easy, Breezy, Beautiful… Kale Chips
Google Kale and you’ll find out that Kale is King. At least, according to Healthline.com Kale, a member of the cabbage family, is one of the most nutrient dense plants on earth. One single cup of raw kale provides Vitamins A, B1, B2, B3, B6, C and Vitamin K. Then talk about the minerals…jeez, it’s a who’s who: Calcium, potassium, copper, magnesium and manganese…not to be confused with…
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