#mostlyplants

Lunch: BIG omelette with mushroom, parsley, garlic, olive oil, (4) eggs, salt & pepper with a generous side of salad 🍳🥗


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Short run this morning, lots of cleaning and dinner with Kiddo. . . . running gardeinchicken mostlyplants


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Cinnamon Apple Topping appleandcinnamon mostlyplants weekendcooking


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| Thai Green Curry | Ingredients | 9-12 ingredients | 4-6 servings | vegan | meal prep friendly | Ingredients: * 2 tsp coconut oil. or any oil * 1 yellow onion, sliced pencil-width * 8-10 oz mushrooms, sliced pencil-width * 2 bell peppers, sliced pencil-width * 1/2 tsp salt, or 1 tsp kosher salt * 1.5 cups of water (to deglaze pot) * 2 tbs green or red curry paste- Trader Joe’s does not have curry paste, but you can substitute with their green curry simmer sauce. No need for coconut milk if you do. * 1 can coconut milk- best with full fat coconut milk, reduced fat will work * 1 block firm tofu, cut into large rolling die-sized cubes * 1 tsp sugar, honey, agave, maple syrup ect. |Optional Extra Ingredients: * 1 large garlic clove, minced * 1 tight fistful/ half a cup chopped cilantro or basil * 1/2 lime, juiced or a whole lime if the lime is stingy * 1 zucchini or 1 long skinny eggplant, cut into half-moons next post for instructions ➡️


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| Thai Green Curry | Instructions | Read directions through head to tail before starting. Link in bio for full recipe. 1. Get out the largest pot you own, something with a wide bottom and tall sides 2. Slice the onions, mushrooms, and bell peppers into pencil-width slices, tossing into the large pot as you go. (stove not turned on) 3. Cube tofu and set aside.  4. (If using) mince garlic 5. (if using) slice zucchini or eggplant into half-moons 6. Fill a cup with water and place next to the stove where you’ll be working.  7. Add 2 tsp coconut oil and 1/2 tsp salt to pot with vegetables, set over stove, and turn heat to medium-high 8. Your goal is to cook the onion/mushroom/pepper mixture aggressively until they are very soft and brown. This will take ~ 15 minutes. Keep adding water in 1/4 cup increments when the pot is dry and the ingredients start sticking to the bottom. I added 1.25 cups in total. Be sure to stir every couple of minutes. If there is no browning after 7 minutes, turn up your heat.  9. If using garlic and zucchini, add after 10 minutes when the onion mixture is about well on its way to browning. 10. Once onion mixture is very soft and brown, add coconut milk, curry paste, and tofu. Stir gently to combine without mashing tofu. 11. Bring back to a simmer and taste for salt.  12. Add chopped herbs and lime (optional) before serving. next post for meal ideas ➡️


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| Thai Green Curry | Usually I’m cooking in a windowless dungeon but there was sunlight this time 📸. Full recipe Link in bio, It’s a long one but worth it. Meal Ideas: Curry + black, brown, or white rice Curry + baked sweet potato Curry + cauliflower rice Curry + Soba noodles Curry + Naan (oo00oo)


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Today was even busier than last Sunday. 3 new people interested in trying out Mostly Plantz = 26 meals packed. Now I’m ready for a nap. . . . This week we’re having: 1) Cavatappi pasta with mushrooms, sun dried tomatoes and spinach 2) Chili 3) BBQ Chickpea salad with a rainbow of veggies and avocado ranch dressing 4) Stewed Black Beans, sautéed pepper medley, rice quinoa blend with peas served with pick de gallo and garlic cilantro lime aioli. . . . plantbased plantbaseddiet plantstrong wholefoodplantbased wholefoods vegetarian eatmoreplants mostlyplants whatveganseat veganeats veganfood whatieatinaday plantbasedrecipe veganrecipe eattherainbow veganfoodshares blackvegan veganmeals plantbaseddiet letscookvegan ctvegan eatmoreplants mealprepsunday veganmealprep plantbasedmealprep mealprep


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Making this Moroccan-spiced tomato eggplant couscous for a client this week. They might add salmon or chicken. Also would be great with chickpeas or just on its own 🔪🌱 graytablecuisine mostlyplants but YDY


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up close and personal with my first soup of SOUPSZN ... vegetarian italian wedding soup (actually vegan, aside from the parm...)! this used to be my favorite canned soup, so I’m excited to have a healthier, low-waste version with ingreds from BK green markets 🌱also featuring traderjoes meatless ballz to make it (almost) authentic!


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A massive bowl of shrimp stir fry to end the week. Next week is going to be one of the rainiest I've seen here, so it almost feels like a normal October - except for the fact I'm still wearing what I used to consider summer clothes. aip autoimmuneprotocol sundaydinner readyornot cotedazurlife threequartersveggies mostlyplants eatyourveggies eatyourgreens eattherainbow grainfree dairyfree eggfree nutfree soyfree nightshadefree


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Eating stuffed ‘shrooms makes us feel fancy 🤩 thanks thedelightfulcook! Find these Mascarpone Thyme Stuffed Mushrooms and more in this week’s meal planner at the link in our bio! 👉To find the recipe, (& all of the GlutenFreerecipes featured on this account) click the link in profile 🎉Featured on the Mushroom Feed on our Website | thefeedfeed.com/mushrooms ⭐Keep tagging "feedfeed thefeedfeed" and REGISTER on thefeedfeed.com for a chance to be featured here and on our site! . . GlutenFreeLifeGlutenFreeLivingGlutenFreeRecipesGlutenFreeFood mascarpone thyme mushrooms stuffedmushrooms mostlyplants easyrecipes mealprep


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To make sure we don't waste food, I like to use a white board on the refrigerator. It always helps to know what's available! We erase items once we finish them. mealprep tips timeblocking mostlyplants local farmersmarket gardentotable leftovers cookonceeatallweek


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Adventures in DC always include a new brunch spot 😋 been wanting to try busboysandpoets for a while - has the vegan/vegetarian options for my mom, the carnivorous options for my dad, and the gluten free options for me 🤗 • onmyplate - sweet potato hash with brown rice, kale, and a poached egg filling me up for a day of adventuring around • glutenfree glutenfreeeats glutenfreebrunch glutenfreedc sweetpotato vegetarian busboysandpoets eatgoodfood eatrealfood goodmoodfood mostlyplants plantbased consciouscuisine organic abiteatatime vitamina washingtondc washingtondcfood happybelly happyhealthy


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Recently, my food choices have been challenged, both voluntarily as I've reconsidered different aspects and viewpoints of the food system, sustainability and nutrition, and involuntarily through criticism and teasing. I never get offended and never bring up anything about my food choice unless others ask me about it. I enjoy hearing others' viewpoints and respect what they know or think and find works best for themselves. I don't engage in activism, though understand its purpose with vegan being a social justice movement, but understand too others don't view the same. I grew up eating a traditional mix of animal and plant products and was quite healthy, with the exception of acne and digestive issues. But self-experimenting led me to other options that could work for me too. Not once before did I consider a vegetarian or vegan eating pattern, because from a young age it was ingrained in me that meat is required. 4 years ago after randomly clicking on a YouTube video, I was introduced to vegan and plant-based eating and was curious. I have not eaten meat or seafood and rarely any other animal products since then. It wasn’t just an emotional response, as I really informed myself on every possible thing. I continue to base my choice on how my body responds, aligning with personal health and moral views, and not on outside influences. I don't see myself eating meat again at this point. But I’ve decided to remove barriers to allow myself to adjust as needed in situations going forward. That means being okay with consuming some egg or dairy if I'm traveling or out with friends or family and there are no other options. It is not that I am deficient in nutrients or feeling bad, but a way of keeping things mentally sustainable in the long run for myself. The recipes and meal ideas I share will still be fully plant-based. I just don't want to base recommendations for everyone on what works or doesn't work for me. I don’t want to promote just one 100% way of eating and want to encourage others to “listen to their body” too. So I've shifted my focus to active individuals with more plant-based eating preferences, which may or may not include animal products.


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New food! I plan to do some roasting on the day for a few dinners but all the cutting and other cooking for next week is done. Full details: . - green *pea *falafel roughly after a gkstories recipe - 2-ingredient plantain & *egg waffles - zoodles - *quinoa porridge with *chia seeds, homemade *cashew butter, and carrot puree in the base, and fried apples and *pumpkin seeds on top - tigernut biscuits with gingerbread spice and *cacao nibs - nomato bolognese sauce - sweet potatoes, fennel, and red onion to be roasted with salmon It looks like my schedule got turned upside down again so I'll have to keep all my options open for next week. With all this food around I should be able to handle it. aip aipreintroductions autoimmuneprotocol aipprep mealprep threequartersveggies mostlyplants eatyourveggies eatyourgreens eattherainbow grainfree dairyfree soyfree nightshadefree


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allthethings for a lovely Sunday breakfast: the very last bit of butternut & orange & ginger soup, plantain waffles with avocado and smoked wild salmon, passion fruit, chicory with *almond milk. aip aipreintroductions autoimmuneprotocol veggiesforbreakfast weekendbreakfast mostlyplants eatyourveggies eattherainbow grainfree dairyfree soyfree nightshadefree ontbijt ptitdej frühstück


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Every year, the environmentalworkinggroup (EWG) publishes a list of the "Dirty Dozen," or the fruits and vegetables the nonprofit claims have the highest amount of pesticides when grown conventionally versus organically. • Using 40,900 samples for 47 different types of produce, the EWG found these twelve had the most pesticide residue for 2019: 1. Strawberries 2. Spinach 3. Kale 4. Nectarines 5. Apples 6. Grapes 7. Peaches 8. Cherries 9. Pears 10. Tomatoes 11. Celery 12. Potatoes • Strawberries rank number one for the fourth year in a row, and the rest of the list looks similar to years past with one exception: Kale made the top 12 for the first time in a decade. While I don’t disregard the above fruits & vegetables out of my diet completely, it’s a helpful guideline on what produce to find that’s been organically grown. • Happy Sunday 🐛


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A little extra for pumpkin season. Butternut squash, turmeric + ginger pumpkin rotli for 👶🏻 gujarati dinner


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Cauliflower red lentil curry served over brown rice. I want more of this on my menu plans this fall/winter. Simple, one-pot, comforting meals with low cost, nourishing ingredients.


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Someone remind me why I haven’t been putting grapefruit on my salads? citytappennqtr knows how it should be 🙌🏼 just ask for the gluten free menu, they have plenty of options! • onmyplate - arugula salad with feta, slivered almonds, grapefruit, avocado and grilled chicken • glutenfree glutenfreeeats glutenfreedc citytaphouse pennquarter washingtondc eatgoodfood eatrealfood eatyourgreens mostlyplants plantbased citrusseason happybelly glutenfreelife abiteatatime goodeats dceats getinmybelly


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Heights give me the sense of vertigo and today in Austin I stepped out onto a rooftop patio. Granted it wasn't more than 2 or 3 stories, but that generally doesn't matter! I actually didn't get the creeps about it today and I felt it was worthy of documenting! Baby steps on overcoming my fears! enjoythemoment itsajourney gratitude beinspired seethebeautyaroundyou progressnotperfection overcomingfears aspiringhealthcoach iinstudent healthcoach mostlyplants enjoylife livelifetotheplus photochallenge


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🍝 fresh elk favs? i like to make meatballs inspired by morrocan 🇲🇦 spices served over spaghetti squash. how about u?? 📸 tyclancey filming f2t . . . . fieldtotable wildgame eatclean mostlyplants elk


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Tip: don’t watch the avocado episode on Rotten on netflix if you don’t want to experience guilt every time you enjoy a Mexican avocado 😭🥑 Pictured: avocado (possibly borne of violence and corruption) with egg and traderjoes Calabrian pepper hot sauce on daveskillerbread 🔪🥚🌶 🍞 avocadotoast avocadocartels aimwichlabs


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More leftovers from the week - butternut, orange, and ginger soup with leeks and shredded chicken - with a lovely weekend treat in the form of raspberry kombucha. aip aipreintroductions autoimmuneprotocol threequartersveggies mostlyplants eatyourveggies eatyourgreens eattherainbow grainfree dairyfree eggfree nutfree soyfree nightshadefree quietnightin booch


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Met another giant in the lifestyle medicine world this week. Dr. John McDougall was a major pioneer in the wholefoodplantbased movement, long before it was trendy. This week, I learned more about the science behind this way of eating and am convinced more than ever that a predominately plant based diet is the absolute best way to eat to maintain health and longevity. Additionally, a strict plant-based diet without added oils has the power to reverse or greatly improve many diseases such as diabetes, hypertension, heart disease, GERD, gallbladder disease, arthritis, and eczema. Such a powerful treatment! So grateful that I got to be a part of The McDougall Program and to meet the incredible staff that works here. Only regret is not getting a photo with plantbasedaddict 😆 eatfood nottoomuch mostlyplants


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Love this time of year! 🍐 🍎 🥝 🍠 farmfreshtoyou heathceramics autumn mostlyplants


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Despite my best efforts and intentions last week was still a weird week with forgotten meals. The upside is no cooking on the weekend, lunch today was *lentil & spinach curry over cauliflower. aip aipreintroductions autoimmuneprotocol lunchfail lunchbox threequartersveggies mostlyplants eatyourveggies eatyourgreens grainfree dairyfree eggfree nutfree soyfree nightshadefree


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The way we fuel our bodies is directly linked to our own health or disease. Do you feel like you’re thriving? • The western diet has been proven time and time again to be detrimental to human health. Diseases linked to the western diet include: Cancer Type 2 Diabetes Heart Disease Colitis Diverticulitis Heartburn Ulcers Fibromyalgia And so many more... • So ask yourself- is your diet contributing more to your health or your disease? Each bite of food you eat can either fight or feed disease conditions. You’re the one who controls this. • Don’t know where to start? Send me a message and let me help guide you toward recovery! Together, we can do this! . . . healingwithfood nutrition westerndiet healthiswealth foodismedicine food eatwell eatbetterfeelbetter eatforlife eattolive healingwithplants letfoodbethymedicine foodheals eatfood mostlyplants eatplants plantbased holistic holisticnutrition


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All the food for next week was on the kitchen table before 10, beating the crowds and preserving some of my sanity. I couldn't find organic chicory so I'm going out to get that later, but I spent €38 on everything else split between Aldi and Carrefour. Full details: Animal products - organic *eggs - smoked wild salmon - frozen wild salmon - organic beef mince Fruit and vegetables - organic apples - organic FT bananas - organic grapefruits - passion fruits - avocados - green plantains - organic courgettes - organic cooked beets - fennel - frozen organic cauliflower - frozen organic garden *peas - frozen organic carrot puree - crunchy salad mix - sweet potatoes - organic celery Processed and pantry items - organic *rice crackers The meal plan for next week includes salmon with roasted veggies, nomato meat sauce with zoodles, *falafel salad, *quinoa porridge, and plantain waffles. It's going to be a full lab week again so I'm going to prep every single meal. aip aipreintroductions autoimmuneprotocol mealplanning foodshop foodbudget boodschappen weekboodschappen threequartersveggies mostlyplants eatyourveggies eatyourgreens eattherainbow glutenfree dairyfree nutfree soyfree nightshadefree


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Healthy eating doesn't have to be complicated! When you're pulled in different directions every day; having to care for someone else and make yourself a priority it is best to keep it simple. runahnutrition plantbaseddiet plantbased wholefoods freshveggies freshfood eatlocal eatfresh eatfood choosegoodfood quoteoftheday mostlyplants nottoomuch salads lentils beets spinachandgreens greens


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I am obsessed with my new cookbook. I love all of Michael Pollan’s book. Little did I know, there was a whole tribe of incredibly talented women surrounding him since birth. This book was written by his sisters and mother. flexitarian pollan mostlyplants homechef salmon chili pollanfamilytable


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Oh my, Shannon Miller!! I have been a fan of hers since 1992. Prior to knowing who Shannon was I wanted to be a gymnast, but lacked the dedication needed to go far or anywhere really in the sport! Even though I realized it wouldn't be my destiny I still idolized those who did fulfill that dream. Last April Shannon spoke at my second conference attendance and I couldn't have been more thrilled! I'm in Austin for my third conference and to my surprise Shannon led a panel of amazing athletes. It was destiny that she be featured in day 29 of my photo challenge! enjoythemoment itsajourney gratitude beinspired seethebeautyaroundyou progressnotperfection jplive gymastics shannonmiller aspiringhealthcoach iinstudent healthcoach mostlyplants enjoylife livelifetotheplus photochallenge


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Our market catch changes depending on what's fresh but pro tip - if it's salmon, don't even think, just order it. GuesthouseMarin . . . salmon fish eatlocal eatrealfood catchoftheday mostlyplants eeeeeats forkyeah eater bayareabites bayareaeats bonappetit bonapp saveurmag olives greens healthyeats eathealthy eatclean friyay fridayfunday organic oceantoplate sustainableseafood


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How differently would we see the world if we tried to be more mindfully grateful for the little things in life? With childlike wonder I ate the first passion fruit of the season from my yard! As I get older, the more I appreciate the beautiful process of nature and photosynthesis that produces food and ultimately sustains us. Have you ever grown your own food? And if you haven’t tried passionfruit, you can’t imagine what you’re missing. It’s incredibly sweet, tart, gooey, crunchy, and delicious all at once! . . . . eatseasonally mostlyplants wholefoodplantbased wfpb plantbasedpower plantbaseddietitian rd2be vegannutritioncoach vegannutritionist personaltrainerla healthylifestyle healthyliving wholistichealth grateful naturelover


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Nutrition and Sexuality ❣️ . . The theme of our Supper Club last night where we tried answering questions like . . ➡️ What influences libido? . . ➡️ What nutrients are needed to manufacture sex hormones? . . ➡️ What impacts their production and correct functioning? . . ➡️ How does chronic stress lower our sex drive and fertility? . . Our chat was accompanied by 11 delicious 'to share dishes' cooked with seasonal, mostly local and organic ingredients by Natural Chefs virgilschiller and healthysupermommies 🌸 . . As promised, I will expand on the theme of Sexuality in my future posts. . . ▶️We cater for private events & parties. We love plant based cooking and gluten free baking. To book, contact us at virgilschilleryahoo.it . . . supperclubs supperclublondon londonsupperclub naturalchef healthyfoodshare foodshare plantbased vegetarian dairyfree dinnertime dinnerinspo privatechef personalchef catering londonfood foodshare healthyfood eattobeatillness eattherainbow eatmoreplants chefsofinstagram privatecatering party partyideas glutenfree freefrom mostlyplants foodforhealth nutritionaltherapy nutritiontips


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ASIAN INSPO IMMUNITY SOUP! 🥣 I have lots of favorite soups to boost immunity during that slide into fall when the night air gets chillier and comfort food is sought. This one began with oceanshalo Pho broth, loaded with organic nutrients, high in Vit D and iodine from kelp. I added lots of veggies: carrots, celery, shallots, bean sprouts, mung bean noodles, snap peas, zucchini, broccoli and high protein lotus root and a few cubes of firm tofu. Of course I always add my healing staples: fresh garlic, ginger & turmeric to the broth✨ I love how many variations you can make dependent upon what seasonal veggies you’ve access to😍 🥕🥦🥬🌿🥕🥦🌿🥬 *Details on prep in earlier soup post 🤗 eatvitalitycoaching immunitysoup healingfoods


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Dinner from sometime last week ~ Farro "risotto" | butternut squash | mushrooms | parmesan . risotto butternutsquash wholefoods simplefood cookingathome farro grainbowl makeitdelicious mostlyplants eattheworld healthycooking


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Integrated healthcare system⚕ . . Before my primary physician, my gym home is my first line health care entry point and support system . . Exercise isn't simply an aesthetic enterprise. It wards off chronic disease, depression, cognitive decline and according to mounting evidence cited in today's NY times, specific types of cancer - appearing critical to both prevention and recovery. . . Further, effects appear cumulative - meaning every bit counts - taking the stairs, getting off a stop early, periodically walking around the office . . 🔷️What habits are you building into your day to get up and moving❓ . . Fitnessjourney Fitfam Health Wellness Nutrition Wholefoods Instafit Fitspiration Dietitian FitnessMotivation Eatfood Mostlyplants Plantbased Evidencebased Research CtateNutrition


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When you open my fridge, the main cavity screams THERE’S NOTHING TO EAT HERE! 😱 Then again, upon closer inspection, the brain begins to connect the dots... 🤔 There was a bowl of chickpeas in there that have been soaking for 2 days and needed to be cooked ASAP. In my salad spinner, there were the last 2 lettuce leaves that now made the bed of this meal. In a glass container, there were about 2 tbs of kale and walnut pesto I had leftover from last Sunday’s brunch we hosted. In the veg drawer, there was a bunch of asparagus and a bag of green beans. Oh, and there was leftover bacon I cooked that morning for my two little, newfound bacon lovers. The chickpeas were cooked and mixed with the pesto, tossed atop the lettuce, and - to keep them company - I added the pork strips and sautéed greens. Dinner’s been served! 🥗 Not bad for an empty refrigerator, eh? 😛 . . . . . . scraps leftovers cooking thrifty bacon walnut asparagus green lettuce salad mostlyplants simpledinner brunch easycooking atx austin justapinchaustin


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Soup for breakfast. I have a feeling this is going to be a winter favourite: butternut squash + chicken broth + a whole orange + ginger + a pinch of white *pepper, topped with leek and shredded chicken. aip aipreintro autoimmuneprotocol veggiesforbreakfast breakfastsoup threequartersveggies mostlyplants eatyourveggies eatyourgreens eattherainbow grainfree dairyfree eggfree nutfree soyfree nightshadefree ontbijt ptitdej frühstück


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Welcome to eating cheap and healthy! ⁣ ⁣ I’m a 25 year old woman, living alone, in a small studio, Washington, D.C., which is an incredibly expensive city. I’m super passionate about eating as healthy as possible, while on a budget. I’m a flexitarian, but eat mostly plants! ⁣ ⁣ I also really care about reducing my environmental impact. I’ve noticed that so many of the ways I’ve started eating more frugally and health consciously have also been waste-reducing. ⁣ ⁣ I want to share my favorite tips, tricks, and recipes with you! ⁣ ⁣ ⁣ healthyeat healthyyou healthyfoodideas healthytips cheapandhealthy cheapandcheerful cheapandeasy cheapandeasymeals cheapanddelicious nutrionable nutritiontip nutritionfirst lowwaste zerowastetips lowwasteliving lowwastehome frugalliving frugalmeals frugalfoods frugaltips frugalfoodie flexitarian mostlyplants hacks eatclean justeatrealfood eatwelllivewell


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Pan-fried tempeh cooked with olive oil & salt with steamed broccoli (finished in a hot pan with butter) - and a small side of mayo bc mayo goes really well with broccoli and generally makes everything taste better


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Crockpot soups are on repeat over here. Low maintenance + minimal dishes which is ideal since I DESPISE washing dishes. My style is no recipe, just what’s in the fridge. Throw a couple chicken breasts or lentils + tons of veg + broth in the crockpot, let it cook on low for 6-8 hours. This one is loaded up with chicken + carrots + celery + onion + mushrooms + kale + garlic + rosemary. So easy to pack in lots of veg. Stirred in some full fat coconut milk before serving for the most comforting fall meal. . . . . . . . . . . holisticnutritionist holisticnutrition nutritionist crockpotrecipes onepotmeal healthycrockpotrecipes healthyrecipes heathyrecipeideas mostlyplants eattherainbow foodheals fallcooking coldweathercooking plantforward crockpotmeals crockpotmeal crockpotcooking dietculturedropout foodfreedom paleorecipes ketorecipes healthycooking healthymeals organiclifestyle wellnessthatworks


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Best leftovers ever! eatflowerchild catering FTW! Veggie chopped salad grilled tofu & curried cauliflower. All the veggies, all the time! So damn grateful to not have to cook today! Ketodiet mostlyplants keto hflc ketogeniclife ketogeniclifestyle ketotransformation ketoweightloss if loveyourlife ketogenicweightloss Eatclean intermittenfasting wfpb vegetarianketo allergy ketolifestyle ketojourney wholefoods livingketoish veggieketorecipes fitover40 veganketo


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Simple dinner // cauliflowerrice made yummy with TJ mushroomumami, chilionioncrunch and some tamari, a fried egg, leftover roast broccoli, and half an avocado // madethis wifeycooks vegetarian eatwell cookathome simpleeats whatimcooking whatimeating realfood nottoomuch mostlyplants


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Squash goals. 🍂🍁 TGIF (Thank God It’s Fall) SFTaste NoKidHungry 📷: Ella Olsson


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More Grey's, more random veggies & meatballs for dinner. Glad this week is nearly over. aip autoimmuneprotocol lablife weeknightdinner threequartersveggies mostlyplants eatyourveggies eatyourgreens eattherainbow grainfree dairyfree eggfree nutfree soyfree nightshadefree


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HEY, WANT THIS "SMOKED TOFU - L - T" FOR LUNCH? in-home meal preparation available making all the plant-focused sandwiches for your rainy week ahead! how much time do you spend grocery shopping, cooking, cleaning, and thinking about what to make for yourself and your family each week? imagine if all that time was opened up to focus on other areas (hello self-care, family-time, project hobbies, or body movement!) . . come home to your kitchen clean, grocery shopping completed, and your fridge FULL of high-vibrational food that was prepared for you personally! all dishes are based around your dietary needs, likes/dislikes, health concerns, and properly nutritionally balanced to ensure lasting energy throughout your week! . . tell me what you'd like to see for your next meal? . . . . . mealprep vanfoodies vancouver health happiness goals sustainable mealpreparation foodies nutritionist plants mostlyplants holisticnutrition vancouverprivatechef holisticchef nutritioistmade nutritionistdesigned healthymeals mealprepvancouver mealprepwednesday recipe vegan sandwich tofu eattherainbow nourishment vegetarian local balancedlife cultivateyourroots


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Saw these beautiful pieces of glass art today in the convention center in Austin! Today's inspiration reminds me that beauty is all around us and I'm very grateful for that! enjoythemoment itsajourney gratitude beinspired seethebeautyaroundyou progressnotperfection aspiringhealthcoach iinstudent healthcoach mostlyplants enjoylife livelifetotheplus photochallenge


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Easy healthy, real food! superfoods realfood plantsheal healthyfoodhealthyfamily beautifulfoodbeautifulbody plantsheal toxinfree nutrientdense plantbasedlifestyle mostlyplants hempprotein anticancer Organic Spinach from aldiusa Artikchoke/Olive Salad from aldiusa Organic Hemp Hearts from village.pharmacy Organic Grapes from aldiusa aldivegan


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Impress even yourself with this super easy Honey Balsamic Strawberry Ricotta Crostini’s! 👏🏻 ~•~ If you have 15 minutes to spare, you will be glorified at how easy and delicious these mini toasts are! Be sure to find the recipe on my blog! ~•~ 👉🏻 https://www.herbsandvirtues.com/post/easy-honey-balsamic-strawberry-ricotta-crostini 👈🏻 ~•~ Vegan? Not a problem! I include simple solutions to turning this appetizer into a cruelty free delight! 🥰 ~•~ Have a fantastic rest of your day, my loves! I’ll be closing down PJ’s just dreaming of these perfectly sweet but savory cutie pies! 🥰 ~•~ makeitvegan veganideas quickbreakfast quickrecipes crostini sweetandsavory foodphotography onmytable inmykitchen mostlyplants instagood eatprettythings eeeeeats quickrecipe dessertshots freshfoods cleaneating breakfastideas foodideas eatfreshlivefree herbsandvirtues


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Each layer alongtheway dontbuy honing


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eattherainbow🌈 Veggie-full egg-scramble and my favorite winter smoothie ~~~~~~~~~~~~ omelette ~~~~~~ eggs redpepper onion spinach ~~~~~~~~~~~~~~~~ greensmothie ~~~~~~~~~~~ spinach pear homemade oatmilk ginger fromscratch freshginger ~~~~~~~~~~~~~~~~~~~~~~~~~~ organic youarewhatyoueat ww healthyisthenewskinny happychickens fallinnewengland Allergyfriendly nutfree soyfree dairyfree glutenfree meatfree mostlyplants


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We had a super crazy wind storm last night. Seems to have calmed down a little bit, but that wind is still whipping pretty good. The trees still have most of their leaves, so they aren’t holding up to the wind and rain too well. I took a quick peek at our peppers and they look to be okay. I think we may have lost a few pods, but the plants are all still standing! . . farmher gardening urbanfarm hotpeppers mostlyplants gardening containergardening growyourownfood growfoodnotlawns urbanhomestead homesteading homesteadersofamerica familyfarm familyfarms familyfarming ghostpepper carolinareaper worldshottestpepper scorpionpepper hottestpepper spicypepper hotpeppers superhotpeppers chileheads chilihead chiliheads chiliheadproblems growyourownpeppers fatalipepper ajilemonpepper


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The Cantino sisters! I can't say enough great things about these fabulous ladies! I'm so grateful to have them in my life. They both inspire me in their own special ways and have the biggest, caring hearts! I'm blessed to be able to "work" with them and call them friends. We're at a conference in Austin together making it the perfect time to recognize how thankful I am 😍 enjoythemoment betterwithfriends itsajourney gratitude beinspired aspiringhealthcoach iinstudent healthcoach selfcare mostlyplants enjoylife livelifetotheplus photochallenge


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| Oven Roasted Ratatouille | Ingredients | | 10ish ingredients | vegan | 4-6 servings | meal prep friendly | 1 eggplant, cut into large cubes 2 bell peppers, cut into chunks 2 zucchini, cut into rounds 4 tomatoes, chunks 1 yellow onion, thick slices 4 cloves garlic, crushed and roughly chopped 4 springs thyme, four whole 1 tsp salt, 2 tsp kosher salt 1/2 tsp pepper 1/3 cup olive oil A handful of basil leaves (for when it’s finished) next post for instructions ➡️


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| Oven Roasted Ratatouille | Instructions | 1.Preheat oven to 400F/200C 2.Chop everything (sorry.) It can be pretty rough/ chunky. You can leave the thyme sprigs whole and pick them out at the end 3. Pour veggies, garlic, and thyme into large 9x13 baking dish and toss with 1/3 cup olive oil, 1 tsp table salt/ 2tsp kosher salt, and pepper. Mix with your hands. 4.Roast for 2 hours at 400. Halfway through, mix the veggies so that sad ones on the bottom come up to the top and get browned. 2 hours is a long time but very necessary and it will warm up your house. 5.take it out and mix with chopped basil. next post for meal ideas ➡️


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| Oven Roasted Ratatouille | Pumpkin and apples have taken over my instagram feed but you know there are still eggplants and tomatoes being harvested, and they’ll be gone like next week until 2020. Last call 🍆🍅!! Bye summer I’ll miss you. Meal Ideas: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ratatouille + Nutty Farro (my last post heh.) Ratatouille + Crusty Bread Ratatouille + Pasta Ratatouille + Cous Cous Ratatouille + Polenta Ratatouille + White Beans Ratatouille + Baked Potato / Sweet Potato


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A fascinating discussion on MostlyPlants 101: Delicious Flexitarian Recipes by Tracy, Dana, Lori and Corky Pollan with ethics professor Massimo Pigliucci at Shakespeare & Co. on the Upper West Side. Check out https://pollanfamilytable.com/ for recipes and the Pollan family newsletter!


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Spiralized zuchinni & butternut pasta with jargoods beet + basil pesto, kalamata olives, cherry tomatoes, feta, and mushrooms.🍝🍅🍄🌱 • • • dinner zoodles pasta pesto mushrooms eatyourveggies fungusamongus feta mostlyplants flexitarian michaelpollan spiralized plantforward eatyourcolors


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Whole fam is obsessed with this turmeric roasted cauliflower. It’s a reg side dish over here🙌 High in vitamin c to fight winter germs and choline for brain health it’s also anti cancer and inflammation. Yes it makes a mean pizza crust but here we roast and simply dig in 😋. Recipe below! cauliflower turmeric vegetables realnutrition …........... Chips a head of cauliflower into its florets. Toss in a bowl with 1-2 tbsp avocado or olive oil. Add 1/2-1 tsp turmeric, salt, pepper and garlic powder. Toss and roast at 450 for 25-30 mins depending on the texture you want. Drizzle with hot sauce or even tahini and dig in 👍 ...........…


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One more to the Collection!!!📖📚 . . Just Kiddinggggg😁 Just a rental from the library, I was really in there for movies 🤦🏻‍♀️😆 . . But who cares!! Stumbled upon this gem and excited to learn new things and get me more excited and informed on what foods I am putting inside of me. . . After doing the Daniel fast a month or two ago, I realized certain foods just do not sit well with me. && the more I realize it, the more I want to stop eating what my body is telling me not to eat. Soooo I thought this book would be a nice introduction into “The Omnivores Dilemma” . . I’m sure I will be sharing more about it in the near future😄 indefenseoffood eatersmanifesto eatfood nottoomuch mostlyplants health mentalhealth foodie foods reading knowledge information station library yeslibrariesstillexist


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🥕CARROT GINGER COCONUT MILK SOUP🥥 with sprouted pumpkin seeds and fresh cilantro. Perfect recovery snack after a workout or a light lunch! Simply puréed carrots, ginger, coconut milk and spices. The sprouted pumpkin seeds add a dose of magnesium for muscle recovery and fiber to keep you satiated. Boom👊💥 eatvitalitycoaching vegansoup keepitsimple


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| Nutty Farro | Ingredients | 4ish ingredients| vegan | 4 servings | meal prep friendly 1)1 cup 10-minute farro. I recommend Trader Joe’s. Wholefoods has too 2)1 fistful dried cranberries or any dried fruit (1/4 cup or so)
3)1 fistful pine nuts, sliced almonds, or any nuts. (1/4 cup or so) 4)1 tbs olive oil
5)1/4 tsp table salt or 1/2 tsp kosher salt


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| Nutty Farro | Instructions | 1. Boil 2 cups of water and add 1 cup of farro and 1/4 tsp salt. Lower heat, simmer for 10 minutes. Once water is mostly gone, cover for another 5 minutes 2. Meanwhile, toast pine nuts (optional but recommended). Pine nuts burn faster than avocados stay perfectly ripe so DON’T LEAVE THEM!!! 3. Mix cooked farro, 1 tbs olive oil, pine nuts, and dried cranberries together.


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| Nutty Farro | I like when I don’t need to bust a nut on a Tuesday night. 4x faster than brown rice, 2x faster than white rice, 2x faster and tastier than quinoa. Farro is my favorite. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Meal Ideas: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Farro + Pesto Sauce Farro + Roasted Butternut Squash + Parm Farro + Apple + Salad Greens + Dressing Farro + Hummus + Some vegetable Farro + Sauteed Mushrooms or Kale + Egg


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