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You have that saturday night birthday party that you can not miss but you are too worried what you are gonna eat and drink because you think it will mess up all your hard work. You mess it up then you get into a regret zone thinking that you have failed and all your hard work is gone. That is totally wrong. -
Remember, just like no one ever got skinny from eating one salad, or got big muscles from one workout... no one ever got fat from one “binge night”. -
Enjoy. Have fun. Get back on track tomorrow :)
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#plantpowered #vegansofig #veganfoodshare#whatveganseat #veganfood #crueltyfree#eatclean #cleaneating #healthyfood#dairyfree #veganfoodporn #veganism
#breakfast บะหมี่ผักแห้ง ขนมจีบอกไก่
ลวกบะหมี่ผัก กวางตุ้ง แครอท
ท็อปปิ้งด้วยขนมจีบโฮลวีท อกไก่ เห็ดหอม ของ @eat.a.gain โปรตีนสูง ไขมันต่ำ ไม่มีไขมันทรานส์ ไม่ใส่ผงชูรสและวัตถุกันเสีย ไส้ตู้มมากค่ะ มีน้ำจิ้มสุกี้ของ @saijai_thailand
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#เราจะแก่แบบมีคุณภาพ
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#kittyarthealthy #kittyartkitchen #cleanfood #cleaneating #eatclean #healthyfood #healthyeating #healthylifestyle #diet #dietfood #อาหารคลีน #อาหารลดน้ำหนัก #อาหารลดพุง #อาหาร80ออกกำลังกาย20 #อาหารคลีนเพื่อสุขภาพ #อาหารเพื่อสุขภาพ #อาหารคลีนทำเอง #อาหารทำเอง #กินคลีน
Vegan Pizza Cheese by @vegan.dy Recipe:⠀
Ingredients:⠀
1 Tbsp tapioca starch⠀
1/3 cup nutritional yeast⠀
1 Tsp Salt⠀
1 cup full fat coconut milk⠀
2 cups potatoes⠀
⠀
Instructions:⠀
Pizza Cheese:⠀
Mix 1 Tbsp tapioca starch, 1/3 cup nutritional yeast and 1 Tsp salt in 1 cup full fat coconut milk until the starch is completely dissolved.⠀
Blend this mixture with 2 cups cooked, diced and drained potatoes (about 300g) while they are still hot.⠀
Mixture should be thick, creamy and gooey.⠀
Top your pizza with the cheese and bake at 180°C/350°F until golden brown. Pizza toppings pictured here: tomatoes, onions, mushrooms and some fresh herbs. Enjoy! #veganfoodspace #veganlunch #lunchideas
The ONE thing that helped me stay in routine while traveling? Having all the supplies I needed to make my collagen matcha latte every morning! I’ve found that keeping up with my morning routine is one of the most important things I can do to maintain my usual energy levels when I’m away from home. I try not to over complicate it, especially when I’m in a rush to get out the door for an adventure! For me there are 3 key steps:
1. Hydrate first thing! I always keep a big glass of water right next to my bed so that I can grab it right when I wake up. I aim for 32 oz.
2. Prepare matcha . There’s only a few travel friendly supplies you need to make a delicious iced matcha. I always bring my handheld whisk (got it for cheap on amazon), a mason jar, stainless steal straw, small tin of ceremonial grade matcha powder and @greatlakesgelatin collagen travel packs. Depending on where I’m staying I’ll buy a bottle of almond milk to keep in the mini fridge and then find an ice machine to fill up a bucket. First I’ll add water and almond milk to a glass, then 1 tsp of matcha powder, whisk, add collagen to the glass, whisk and then pour over ice. Super easy!
3. Light stretching and movement. This one is pretty straight forward, I always try to do some kind of movement before I head out. Even if that means 5 minutes of yoga or 3 set of 20 jump squats.
You can find the @greatlakesgelatin collagen travel packs on their website (link is in my bio) and use code 20offwwCourtnie at checkout for 20% off!
#LifewithGLG #GreatLakesGelatin
I gathered so much inspiration from all the amazing food we ate in Bali. I don’t think we had one bad meal. Every dish is prepared with love and they always go the extra mile to make it look beautiful, which is something I can certainly appreciate. I have a whole list of things I’d like to recreate! First up is this coconut curry with chicken. I totally winged the recipe but it came out amazing. I’ll leave the steps I took to make it below✨
Ingredients
1 tbsp oil
1 yellow onion (chopped)
3 cloves garlic (grated)
1 large knob ginger (minced)
5 Yukon gold potatoes
1 can coconut milk
1 packet @mikesorganiccurrylove yellow curry sauce
1 lbs organic chicken breast (cubed)
Directions
In a large pot sauté onions, garlic and ginger until aromatic. Add curry sauce, stir and cook for about 4 minutes. Add coconut milk and potatoes. Cook until potatoes are fork tender. Transfer to a blender leaving a light coating of curry mixture in the pot. Blend until smooth. Add diced chicken breast to the pot and cook for about 10 minutes, stirring frequently. Add blended curry back to the pot and mix with chicken. Pair with jasmine rice and steamed broccoli. Enjoy!
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