It was a Detroit meets West Coast type of music day & I had a lot of fun getting creative with @abby_yogi 💗. Each practice is a new surprise, learning what your body is capable of & that which your body absolutely isn't ready for! I like to push myself physically because it almost always creates a mental challenge as well. #PoleFitness#DetroitMusic@tee_grizzley@jayrock
One-Pot Chickpea Quinoa Lentil Stew with Spinach (did I get that order right? 🧐) from Vegan Richa’s Indian Kitchen. Seriously this was so easy and so delicious. It involved blending the stew’s base and adding it to my pressure cooker with lentils, quinoa, and chickpeas. This book has taught me how delicious spinach can be when blended into a sauce and cooked. Seriously it’s such a game-changing way to consume greens. 😍
What if you focused as much on the nutrients in food, as you did on the calories? What if your focus began to shift from avoiding, to eating more foods based on quality and wholeness? ⠀ ⠀⠀ ⠀⠀⠀ ⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀
Contrary to popular belief, eating healthy is not about deprivation, but rather, about getting the MOST out of what you’re putting in your body. When your body and mind are optimally nourished there’s nothing you can’t accomplish 💪🏼
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(Plant based & refined sugar free, Apple crisp recipe is on the blog, link in my profile!)
TOFU SCRAMBLE RECIPE🍴vegan, gluten-free, full of flavor:
✨Firm, silken tofu (drained + dried)
✨Garlic + EVOO
✨Turmeric, cumin, nutritional yeast, salt, pepper
Heat up the oil + garlic on medium, crumble in the tofu, add your spices, then spinach, then take the burner up to high for the last few minutes 🔥
Sliced avo with lime juice + salt + chili flakes on chia/flax bread is an ideal pairing 🥑
If you had all the time in the world, what would you make for breakfast?
Fun fact, If you haven't noticed yet from my page, posts, hats and stories..Orange is my favorite color maybe not my favorite fruit 🍊..def my favorite color though.
(🥕 Carrot Story)
-Oh Hey, didn't see you guys there from the corner of my eye😁.
✓Through the years a couple veggies were a bit tough to get use to. Whether, it be because of the texture and a bitter taste.
However,🥕 carrot juice for Me has been a staple for years! -It naturally has such refresh brilliant taste.. with no added sugar. •
Shout out to my Dad for getting me out of my comfort zone getting me hip carrot juice.
I was so confused how carrots could become juice???
So story short, we bonded over making raw carrot juice and banana breaddd..which was just as confusing! -So Free ideas for all of the father's out there👌🏾.
when it comes to Instagram and this page, I’m really not the type to overshare when it comes to my personal life. besides a few glimpses here and there, I like to keep my personal life personal. I like real life interactions. I’m more myself. yesterday, I met a handful of ladies that I have connected with on here for awhile and it was so, so awesome. it’s way out of my comfort zone to hang out with a bunch of people I’ve never met before and for that, I’m thankful for this badass community allowing us to connect and form friendships, in real life. #revivedbyg
A recipe inspired by my love of the cozy warming tastes of Indian spices like turmeric, ginger & garam masala. Indian food not only makes an excellent “right now” meal, but absorbs flavors and makes excellent leftovers😻
This dish uses tofu but the sauce also pairs nicely with a halibut filet or other white fish of choice. The hints of lime juice add a subtle citrus finish 🤗
TOFU SAAG PANEER
1 15 oz package organic firm sprouted tofu
5 oz fresh spinach
1 small onion chopped
2 garlic cloves, minced
1 Tbsp fresh grated ginger
1 Tbsp grated turmeric
1 tsp garam masala
1 sprinkle red pepper
1 tsp sea salt *1 tsp ground turmeric
1 Tbsp lime juice
Place all ingredients in food processor, pulse, scraping down sides & stirring a few times.
Stop when spinach is finely chopped but not completely blended.
Cook mixture in 1 Tbsp oil in a small pan for 3-5 minutes. Set aside.
Use 1 package (15 oz) of organic sprouted firm tofu, sliced in 1 inch thick rectangles.
Squeeze lime juice & sprinkle turmeric over tofu.
Heat 1 Tbsp olive oil in a skillet, & add marinated tofu. Cook about 8-10 minutes, flipping once, until golden. Remove tofu & brush on spinach mixture to coat. Serve in a bowl with roasted kabocha squash, sautéed mushrooms & steamed spinach. Top with pickled purple onion. I used @copinaco simple prep for the pickled onions. (*reserve any extra sauce & store in glass container)Yum!