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I’m having a vegetarian rice bowl (on a plate, ha!) for lunch. Steamed brown rice on the bottom, sautéed sliced mushrooms and sweet potato (in garlic and salt/pepper), steamed broccoli and crispy tofu. For the tofu, I buy extra firm organic tofu, pay it dry with a towel, then slice a 1/2 inch thick, and then into 1 inch squares. In a pan on medium high heat, I heat a little coconut oil to barely coat the bottom, then crisp the tofu in a single layer on the bottom of the pan, flipping one at a time when it’s golden on one side. When it’s finished crisping on the other side, I drizzle a mixture of (1 teaspoon honey, 1 teaspoon sriracha, 1/2 teaspoon sesame oil, dash of ginger, 1 teaspoon of garlic, and 1/4 teaspoon of salt. Stir until the glaze thickens and you are done! #vegetarian #eatingwhole #healthy
Apr 17, 2014 / 1 note

I’m having a vegetarian rice bowl (on a plate, ha!) for lunch. Steamed brown rice on the bottom, sautéed sliced mushrooms and sweet potato (in garlic and salt/pepper), steamed broccoli and crispy tofu. For the tofu, I buy extra firm organic tofu, pay it dry with a towel, then slice a 1/2 inch thick, and then into 1 inch squares. In a pan on medium high heat, I heat a little coconut oil to barely coat the bottom, then crisp the tofu in a single layer on the bottom of the pan, flipping one at a time when it’s golden on one side. When it’s finished crisping on the other side, I drizzle a mixture of (1 teaspoon honey, 1 teaspoon sriracha, 1/2 teaspoon sesame oil, dash of ginger, 1 teaspoon of garlic, and 1/4 teaspoon of salt. Stir until the glaze thickens and you are done! #vegetarian #eatingwhole #healthy

Apologies to those that saw this photo. I’m reposting with the recipe! For this French toast I sliced two thin slices of my homemade wheat bread, and dredged it in a mixture of 1 egg, 1 teaspoon vanilla, cinnamon, and 1 tablespoon honey. Cooked in a skillet, and topped with pure maple syrup and frozen blueberries. #eatingwhole #healthy #breakfast
Apr 17, 2014 / 1 note

Apologies to those that saw this photo. I’m reposting with the recipe! For this French toast I sliced two thin slices of my homemade wheat bread, and dredged it in a mixture of 1 egg, 1 teaspoon vanilla, cinnamon, and 1 tablespoon honey. Cooked in a skillet, and topped with pure maple syrup and frozen blueberries. #eatingwhole #healthy #breakfast

A yogurt bowl for breakfast this morning! Greek yogurt on the bottom, topped with 1/2 of a banana, blackberries, chia seeds, flax seed, and almond butter. Huge thank you to @jessicandesigns for the sweet spoon. My little family is getting ready to be separated (military stuff) and I’ve been pretty emo about it, so anything I can do to put a smile on my face is a big thumbs up. Thank you, Jessica! #breakfast #glutenfree #healthy #eatingwhole
Apr 17, 2014 / 1 note

A yogurt bowl for breakfast this morning! Greek yogurt on the bottom, topped with 1/2 of a banana, blackberries, chia seeds, flax seed, and almond butter. Huge thank you to @jessicandesigns for the sweet spoon. My little family is getting ready to be separated (military stuff) and I’ve been pretty emo about it, so anything I can do to put a smile on my face is a big thumbs up. Thank you, Jessica! #breakfast #glutenfree #healthy #eatingwhole

I got the idea to make zucchini pizza boats when I saw @fitandfulltummy post about stuffed zucchini a few weeks ago. These are perfect for curbing that pizza craving! Cut your zucchini lengthwise, and scoop out the seeded insides. Fill with your favorite marinara, sprinkle on some fresh mozzarella and whatever toppings you’d like. I did sliced mushrooms and garlic. Bake in a 400 degree oven for 12-15 minutes! I’m enjoying these after doing my blogilates workout. If you did the calendar workout today, can I just say, that 100 burpee challenge killed me? Uh, yah. #glutenfree #eatingwhole #vegetarian
Apr 17, 2014 / 2 notes

I got the idea to make zucchini pizza boats when I saw @fitandfulltummy post about stuffed zucchini a few weeks ago. These are perfect for curbing that pizza craving! Cut your zucchini lengthwise, and scoop out the seeded insides. Fill with your favorite marinara, sprinkle on some fresh mozzarella and whatever toppings you’d like. I did sliced mushrooms and garlic. Bake in a 400 degree oven for 12-15 minutes! I’m enjoying these after doing my blogilates workout. If you did the calendar workout today, can I just say, that 100 burpee challenge killed me? Uh, yah. #glutenfree #eatingwhole #vegetarian

Apr 14, 2014 / 3,336 notes

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Apr 14, 2014 / 637,015 notes

floweranger:

do you ever see your face from a different angle and have a mental breakdown

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Apr 13, 2014 / 2,756 notes

Josh at the MTV Movie Awards
Apr 13, 2014 / 2,049 notes

Josh at the MTV Movie Awards

Apr 13, 2014 / 1,532 notes

suckingpeetasballs:

This guy is us.

I saw a pretty photo in @lolacooks feed that inspired me to create this raw vegan blueberry cheesecake. FOR THE CRUST: in a food processor pulse 2 cups of any kind of neutral flavored raw nut. I did a mix of cashews, almonds and pecans. With the nuts, pulse 1 cup of pitted Medjool dates, 2 tablespoons of honey or pure maple, and 1/4 teaspoon of salt. When pulsed until a coarse texture, press into a pie pan or 8x8 square dish. Place in freezer for at least 10 minutes. FOR THE FILLING: soak 2 cups of raw cashews in a bowl of water for 2 hours. Drain, and then in a food processor or high powered blender, blend until creamy and no longer gritty at all. Then, add the juice of 1/2 of a lemon, 3 tablespoons honey or pure maple syrup, 1/4 teaspoon ginger, 1/4 teaspoon salt, 1 1/2 cups frozen blueberries, and 2-3 tablespoons almond milk. Blend until well mixed, then spread on top of crust. Refrigerate for at least an hour before serving. #cleantreats #vegan #raw #glutenfree #eatingwhole
Apr 13, 2014 / 6 notes

I saw a pretty photo in @lolacooks feed that inspired me to create this raw vegan blueberry cheesecake. FOR THE CRUST: in a food processor pulse 2 cups of any kind of neutral flavored raw nut. I did a mix of cashews, almonds and pecans. With the nuts, pulse 1 cup of pitted Medjool dates, 2 tablespoons of honey or pure maple, and 1/4 teaspoon of salt. When pulsed until a coarse texture, press into a pie pan or 8x8 square dish. Place in freezer for at least 10 minutes. FOR THE FILLING: soak 2 cups of raw cashews in a bowl of water for 2 hours. Drain, and then in a food processor or high powered blender, blend until creamy and no longer gritty at all. Then, add the juice of 1/2 of a lemon, 3 tablespoons honey or pure maple syrup, 1/4 teaspoon ginger, 1/4 teaspoon salt, 1 1/2 cups frozen blueberries, and 2-3 tablespoons almond milk. Blend until well mixed, then spread on top of crust. Refrigerate for at least an hour before serving. #cleantreats #vegan #raw #glutenfree #eatingwhole

In the previous post I showed how to prepare the honey mustard asparagus, and after you dredge the asparagus, you will have remaining honey mustard mixture. KEEP IT and make this chicken roll-up recipe! These artichoke and spinach stuffed chicken breasts are amazing! Take 1 cup of fresh spinach, and chop it fine. Add 3/4 cup freshly grated Parmesan cheese, and a 12 oz jar marinated artichokes. Mix all together. Take four thin boneless skinless chicken breasts. If you only have thick cut, slice in half to make them thinner. Place a large spoonful of mixture on one end of the chicken breast, and roll it up. Place in a baking dish. When they are all rolled, pour the honey mustard sauce on top. For those that aren’t making the asparagus and have remaining sauce it’s 1 tablespoon whole grain mustard, 1 tablespoon honey, 3 minced garlic cloves, 1 teaspoon oil, salt, pepper and juice of 1/2 of a lemon, bake at 375 for 30-35 minutes. #healthy #eatingwhole #recipe
Apr 13, 2014 / 2 notes

In the previous post I showed how to prepare the honey mustard asparagus, and after you dredge the asparagus, you will have remaining honey mustard mixture. KEEP IT and make this chicken roll-up recipe! These artichoke and spinach stuffed chicken breasts are amazing! Take 1 cup of fresh spinach, and chop it fine. Add 3/4 cup freshly grated Parmesan cheese, and a 12 oz jar marinated artichokes. Mix all together. Take four thin boneless skinless chicken breasts. If you only have thick cut, slice in half to make them thinner. Place a large spoonful of mixture on one end of the chicken breast, and roll it up. Place in a baking dish. When they are all rolled, pour the honey mustard sauce on top. For those that aren’t making the asparagus and have remaining sauce it’s 1 tablespoon whole grain mustard, 1 tablespoon honey, 3 minced garlic cloves, 1 teaspoon oil, salt, pepper and juice of 1/2 of a lemon, bake at 375 for 30-35 minutes. #healthy #eatingwhole #recipe

Tonight’s side dish is honey mustard asparagus encrusted with almonds! Trim a whole bunch of asparagus (about two inches off the bottom) and set aside. In a flat dish, whisk together 1 egg, 1 teaspoon of coconut oil, 1 tablespoon whole grain mustard, 1 tablespoon honey, 3 minced garlic cloves, 1/4 teaspoon of each pepper and salt, and juice if 1/2 of a lemon. Toss the asparagus all around the mixture. Either chop finely, or process 1 cup of slivered almonds until coarse, not grainy. Coat each spear with almonds, and place on a foil-lined baking sheet. Bake at 425 for about 8-10 minutes…checking on the almonds to see when they brown. These are ridic! #glutenfree #paleo #vegetarian #eatingwhole
Apr 12, 2014 / 2 notes

Tonight’s side dish is honey mustard asparagus encrusted with almonds! Trim a whole bunch of asparagus (about two inches off the bottom) and set aside. In a flat dish, whisk together 1 egg, 1 teaspoon of coconut oil, 1 tablespoon whole grain mustard, 1 tablespoon honey, 3 minced garlic cloves, 1/4 teaspoon of each pepper and salt, and juice if 1/2 of a lemon. Toss the asparagus all around the mixture. Either chop finely, or process 1 cup of slivered almonds until coarse, not grainy. Coat each spear with almonds, and place on a foil-lined baking sheet. Bake at 425 for about 8-10 minutes…checking on the almonds to see when they brown. These are ridic! #glutenfree #paleo #vegetarian #eatingwhole

Apr 10, 2014 / 1,301 notes
Apr 10, 2014 / 40,963 notes

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My lunch is another flatbread, but this one is vegan…and probably one of my fav creations. I used a “truly handmade whole wheat tortilla” from trader joes, spread on hummus liberally, distributed two cloves of garlic evenly on top, some sriracha, 1/3 cup of lentils, thinly sliced mushrooms, fresh spinach leaves, and a sprinkling of pine nuts. I added a touch of sea salt and fresh cracked pepper. Bake at 425 for about 10 minutes, then top with avocado. #vegan #vegetarian #eatingwhole #healthy
Apr 9, 2014 / 4 notes

My lunch is another flatbread, but this one is vegan…and probably one of my fav creations. I used a “truly handmade whole wheat tortilla” from trader joes, spread on hummus liberally, distributed two cloves of garlic evenly on top, some sriracha, 1/3 cup of lentils, thinly sliced mushrooms, fresh spinach leaves, and a sprinkling of pine nuts. I added a touch of sea salt and fresh cracked pepper. Bake at 425 for about 10 minutes, then top with avocado. #vegan #vegetarian #eatingwhole #healthy