Breakfast is my favourite meal of the day and I’m all for variety in this meal. Most of the days I consume smoothies, acai bowls, overnight oats and chia pudding or avocado toast for breakfast. However, some days I just feel an uncontrollable need to eat something spicy and that’s when I cave in and make something like I did today.
In no ways am I saying that you should restrict this dish for breakfast. Have it for lunch or dinner by all means.
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There are a lot of things I love about spring – flowers, thunderstorms, open windows and… veggies being in season! I love eating green beans raw, and springtime is when they get really good – especially here in Wisconsin. They are on my short list to plant in our garden this year, so I can’t wait to try this recipe again with homegrown beans!
We’re always looking for healthy, easy meals to make during the week and if you love beans and salmon, this is something that I would recommend trying!
What You Need
This recipe was for just Casey and myself – using only one pan, and it was the perfect amount of food + leftover veggies! You could make more, but you’d obviously need more than one pan, which would defeat the purpose. 😉
- 2 Salmon filets (mine were marinated in lemon juice, olive oil, garlic, crushed basil and…
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This pasta makes a quick and delicious midweek dinner. The pesto is very easy to make and goes really well with mushrooms and courgette but you can add any other veg you fancy.
For non-vegans, this pasta would also go really well with prawns.
The best thing about this recipe is that you don’t have to cook the sauce, which normally is the longest process.
It really is very easy and so delicious!
- 1 avocado
- 100g cashews + 1 handful cashews to sprinkle on top
- 1 clove garlic
- handful fresh basil
- 2 tbsp olive oil
- 100ml water
- 1 tbsp lemon juice
- 3 big mushrooms, chopped
- 6 asparagus,
- ½ courgette, shaved
- 150g linguine
- salt and pepper
- To make the pesto, put avocado, cashews, garlic, basil, olive oil and water into a food processor or high-speed blender and blend until smooth. Season with salt and pepper.
- Boil the pasta al…
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Well, today I’ve decided that what I want to spend a little time writing about is food and nutrition in general. I’ve had many conversations with people that are looking to lose some weight, look healthier and feel healthier, but they just don’t seem to properly understand what a good healthy diet looks like. With the modern society that we live in, especially in North America, good information about proper eating can be hard to come by because so much is influenced by the profit of big corporations. So big corporations will always try to sell you on some miracle ingredient, fad diet or expensive supplement, and in the grocery stores, even the foods that are marketed as diet foods are not always the best choices for improving the health of your body.
So where do we begin?
Well, let’s start with the basics and cover the 3 macronutrients which we…
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A new world is upon me! I discovered cashew based sauces and nothing will ever be the same.
Was I skeptical about this? Yes. Was I proven wrong by how good, deliciously creamy and cheese tasting the sauce turned out? 100%.
Without further ado, here’s how to turn your ‘cheesy’ dreams into a vegan reality.
- Your favourite pasta (for 2-3 portions)
- A bunch of asparagus
- Mushrooms (as many as you like, there is no right or wrong here)
- Olive oil
- Lots of pepper
- 1 shallot/onion
- 1 cup cashews (soaked over night for best results)
- 1 cup plant based milk
- 2 garlic cloves
- 4 table spoons inactive yeast flakes
- gulp of olive oil
- 2 table spoons soy sauce
- a sprinkle of fresh parsley
- 1 lime/lemon (zest and juice)
- half a shallot (optional)
- Lots (and I mean LOTS) of ground pepper
Step 1: Cook the past as instructed
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Wait, Before You Flush…
When our kids were growing up, the rule was no potty talk at the table. Of course, that just emphasized their need to tell fart jokes, their favorite topic, and then laugh hysterically. Now, in a strange twist of events, I talk about poop and it is they who want to censure me. If you’re a water junkie like me, global wastewater is a fascinating topic, and one covered extensively at the Global Water Alliance’s April 5th Symposium at the Wharton School of the University of Pennsylvania. Speakers from around the world brought their best ideas and biggest worries to the symposium: by 2050, there will be over nine billion of us on the planet who are all going to be thirsty — so much so that the World Economic Forum sees the lack of fresh water as the biggest threat to human survival. Yet, I…
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Here is the recipe of the zucchini, walnut, and goat cheesebread I made for the Easter Picnic 😊 It’s gluten free because my mother is allergic to gluten, so for her to be able to eat it, I made it with a mix of walnut flour and rice flour !
I had a really hard time finding out how to call this in English, in French we call that a “cake” (we pronounce it /kɛk/, or “khek” maybe), but we only use it for (mostly savoury) loafs with this specific shape, regular cakes (like birthday cakes) are called “gâteau”.
So i’m confused here, someone please enlighten me !
Also, I’m so sorry I don’t have step by step pictures as I use to do to show you exactly how I did it 😔
It wasn’t really planned I kind of improvised it, and I was running late so…
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Photo from Author
I started this blog talking about Korean Food so, I guess it’s just fitting that I share a korean food recipe to you guys!
This is the kimchi recipe my friend and I used the very first time we made our homemade kimchi. It’s actually pretty easy. It requires some time and some effort, but it turns out very tasty!
What You’ll Need:
- 3 stalks of Napa Cabbage
- 1 cup of Sea Salt
- 1/2 cup of Sweet rice flour
- 1/4 cup Sugar
- 1 cup crushed Garlic
- 2 tbsp Ginger
- 1 cup minced White Onion
- 1 cup Hot Chili Powder
- 2 stalks Leeks
- 1 small Carrot
- 1 Raddish
- Trim the discolored leaves. Cut the cabbage lengthwise and in quarters. Remove the cores. Chop into bite sized pieces.
- In a large basin, soak the cabbage in cold water plus 1 cup of salt.
- Every 30 mins…
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