happyhealthyhopeful:

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.
tortoisehare:

CREAMY
Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
BROTHY
Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan
EARTHY
Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
HEARTY
Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil
Notes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.
If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

Seriously, this is amazing. Thank you.

Banana Manna

Yield: 2 servings

Ingredients

0.5 0z/ 15g butter

1.5oz/ 45g freshly grated coconut

1 oz/ 30g brown sugar / demerara sugar

1 tsp ground cinnamon

4 bananas, cut into pieces

a handful of dark chocolate chips or a mix of dark and milk

Cooking Directions

Heat a pan. Add the butter.

Add the coconut to the pan and keep stirring until golden brown, fragrant and toasted. About 3-4 minutes. Make sure you stir it constantly; else it will stick to the pan and burn.

Add the sugar followed by the cinnamon and keep stirring.

Once the sugar melts a little into the coconut mixture, add the bananas. Stir gently to coat the bananas with the coconut and turn off the heat immediately.

Transfer to a bowl and sprinkle with the chocolate chips.

(via healthyfitstrong)

I love autumn so much. It’s the perfect season for working out because I can actually be outside and not feel too hot or too cold. And everything is beautiful to look at.

Random Thoughts

My butt hurts from biking so long yesterday.
I still have to start my lab report and study for a Bio quiz and a Chem quiz.
I really want to work out tonight but I feel like I have too much to do.
My grades aren’t that great and I feel horrible about it.
I just want As in all my classes! I study and do the homework but I’m still getting D’s and C’s. Why can I not get an A? Or even a B??
I have Statistics soon and I’m starting to feel very anxious.
But I am very happy that I’m eating healthy and working out everyday :)

vegantrash:

COOKBOOKS YOU SHOULD ALREADY OWN: COLOR ME VEGAN
Color Me Vegan is a beautiful cookbook that consists of healthy, vibrant recipes inspired by the color spectrum. There are over 150 antioxiadan-rich, fiber-packed and colorful recipes to maximize nutrient intake and optimize health (their words, not mine). The chapters are dedicated to specific colors, and contain helpful information about what nutrients are found in foods of specific hues. The recipes are easy to prepare, wholesome, healthful, encourage your palate to experience new and unique flavor combinations and textures. The recipes are not typical and you will not find instructions on how to make common, everyday vegetable based vegan meals… but that is what makes this collection of recipes so special. I love to use this particular cookbook when cooking for company, because when you choose items from each chapter, you can present a truly remarkable looking and tasting meal that shows how exciting vegan eating can be. Some of my loves so far include:
Carrot Puree - A simple purred carrot dish with a touch of cloves that remind me of a sweet potato mash. A wonderful accompaniment to a meal or if you are me, you can eat all 4 servings as a meal. God, I love carrots.
Curried Cauliflower Soup - I think this is my favorite so far. It is a creamy, spicy soup that consists of cauliflower, onion and apple, providing a unique and satisfying soup that is crazy-low in calories and oh, so filling!
Shredded Brussels Sprouts with Apples and Pecans - The name basically explains the dish, but this is a great way to enjoy the not-so-popular brussels sprouts. Warm, wholesome, and unique, this melange of flavors makes a great vacation from a boring salad.
Walnut Basil Pesto - I love basil, I love walnuts. I knew this recipe would be a win-win before I even tried it. This pesto makes a great pasta sauce substitution, sandwich spread, or pizza sauce. You can make it in bulk, freeze it, and enjoy often.
Edamame Soup - This is a beautiful olive colored, potato based soup that has a hidden source of protein from the edamame. I tend to make this often for company, because it just looks so damn beautiful. The recommended drizzling of toasted sesame oil is a MUST when garnishing, it truly makes the soup even more delicious.
If you are looking for new and exciting recipes that don’t include typical, boring meals, Color Me Vegan is highly recommended. You can learn more about this amazing cookbook and even try out several recipes here.

Undressed Skeleton: Better than Fries!

undressedskeleton:

Last night I made Chicken Caesar Pita Pockets and I didn’t know what to serve on the side, I found these in the Frozen Section at Super Target, I didn’t think they would taste THAT great because of the amazing nutritional value. I gave them a try and I was so shocked they tasted like sweet…

myhealthmyinspiration:

Roasted Edamame Dip

Lilac Summers

Banana Manna

Random Thoughts

Undressed Skeleton: Better than Fries!