It’s time to actually have a chat on this new gram of mine... Something I’ve struggled with (and I think many teachers do) is actually eating meals! And I didn’t even realize this was a problem until my nutrition coach (@stellathelight
) kept saying, “Stop snacking all day and eat plant-based meals!” Of course, she said it in the nicest way possible because she’s the kindest person ever- but still, I didn’t really understand. I thought because they were vegan-they were healthy!
After a while though, her coaching started to click and I realized that 1. I was under-eating all day. 2. By eating pre-packaged snacks, I wasn’t getting in vital nutrition I needed to maintain by busy, active lifestyle.
My breakfast this morning was a small honey dew. If you scroll through the pictures, you can see the Cronometer breakdown of minerals and vitamins, and man- this thing is packed! It’s no wonder it delivers so much energy!
It has me thinking this morning because I thought I was eating healthy for so long. But the truth is... there was nothing in those pre-packaged snacks! I’m not saying I still don’t enjoy them every once in a while... but they definitely shouldn’t be what I eat all day!
Live and learn, I guess! 🤷🏻♀️
(And find a good nutrition coach, Thank you @stellathelight
#plantbased #vegan #vegansofig #whatveganseat #healthyfood #nutrition #fruit #highcarblowfat #highcarbvegan #plantpower #kosher #koshervegan
We checked out @kens_diner
today for lunch - it’s just north of the city in Skokie. It’s been around 42 years and has had housemade vegetarian options for a long time, but Ken’s kids are vegan and encouraged him to re-work the recipes, and to add some new stuff. They’ve had a vegan menu since January and Ken said it’s been amazing to see how much vegan food they’ve sold - something like 8% of the business. We had a hot dogs, sausage, and a burger and a round of fries and shakes. Everything was really good and the prices are really reasonable - definitely adding this one to my Chicago Vegan guide. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
#chicago #chicagovegan #kosher #koshervegan #skokie #whatveganseat #vegan
Happy 4th of July! Add a delicious and healthy component to your BBQ by grilling veggies! Here are some great choices to throw on your grill. What’s your favorite?
***Recipe Sharing Day***
Roasted Cauliflower, pesto topped with feta...what a mouthwatering combo!!! Perfect and healthy lunch for a gorgeous summer day!! Chop up cauliflower florets and lay to rest on a flat oven sheet pan. Drizzle with some grapeseed oil or light olive oil...sprinkle salt and pepper and roast on 200 (400 for american temp)...remove when crispy and soft about 20 minutes.
Pesto: do not have an exact recipe...i kind of wing it...fresh basil...fresh garlic...pine nuts... extra virgin olive oil with a sprinkle of salt and pepper...throw it into the food processor until its a fine paste and walla..!!! PRONTO PESTO!!!So yummy!!! Toss the pesto into the cauliflower top with cherry tomatoes...shallots and fetta
and call it a lunch in paradise!!
**Kosher feta was purchased in NY though the @jumbo
On kastelenstraat has a selection of Kosher cheeses
##instaamsterdam #amsterdamvegan #amsterdamfoodie #lunchnl #vegannederland #amsterdamkosher #kosherkitchen #kosherliving #koshervegan #lekkereten #amsterdamfood
Watermelons are a delicious & healthy snack which can also be served for dessert. A very popular option for the 4th of July!
Quinoa Risotto with Shiitake mushrooms and Portabella Mushrooms with homemade tahini sauce 😋 quinoa risotto is delicious and Portabella mushrooms taste phenomenal everyone’s favorite 👌pictures step by step of Portabella Mushrooms
7 oz organic Shiitake mushrooms, cleaned and sliced
1 cup of quinoa, rinsed
2-3 cups warm Vegt broth, or water
1/3 cup white wine
2 shallots, diced
3 cloves garlic, minced
1/4 cup homemade vegan Parmesan cheese(recipe see previous post)
Always rinse and drain quinoa thoroughly in the cold water before cooking. I also soak quinoa in the hot water for 10 minutes and then drain. For more flavorful quinoa substitute your favorite vegetable broth instead of water.
In A large hot skillet over medium heat add the sliced mushrooms and sauté until golden and soft about five minutes add a little bit vegetable broth or water. remove from skillet and set aside. Lower heat, add shallots and garlic to a pan and sauté slowly until you begin to soften and become translucent, about five minutes.
Increase the heat to medium high and add the quinoa in a while. Once quinoa is slightly toasted lower the heat to simmer add continue to stir until it is observed.
Allow pan almost to dry out between additions of broth. Keep stirring in broth 1/2 cup at a time until the quinoa is creamy and the quinoa germ has burst, about 20 minutes.
Once the last addition of broth is almost absorbed, Stir in the Parmesan cheese, remove pan from heat, cover with a lid and let stand for two minutes to help develop the creamy texture. Then, stir in the mushrooms and enjoy 😉 @forksoverknives @engine2diet @_eatingyoualive @veganfoodshare #quinoa #quinoarisotto #mushrooms #oilfreevegan #oilfree
#healthy #healthyfamily #healthyliving #healthymama #vegan #healthyvegan #plantbased #veganpower #vegannotgross #vegancommunity #healthykosher #koshervegan #green #greenpower #organic #organicfood #organicvegan #dairyfree #wfpb #kosherfoodie #veganfoodshare #organicmama #gogreens #instavegan
New Item Alert!! More than a decade of large-scale scientific studies confirm that nuts and nut butters offer important health benefits, from lowering “bad” cholesterol or LDL, to cutting the risk of heart disease, managing weight, staving off Alzheimer’s disease, controlling blood pressure and reducing the likelihood of Type 2 diabetes and gallstones in women.
They are often used as spreads on toast or crackers, as a dip for fruits and vegetables, or as a flavorful ingredient in smoothies, hot cereals, sauces or soups.
We can accommodate any diet. Gluten free, vegan, Lubavitcher Shechita. We've done it all!