Recipes

Cool Keto Recipes

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Vegan Instant Pot Stew

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Vegan Instant Pot Stew

Vegan Fall Stew – makes 6 servings

*Ingredients:
– 4 medium potatoes
– 1 onion
– 3 cloves garlic
– 3 carrots
– 2 bell peppers
– 2 cups dry beans
– 2 cups spinach
– 2 tsp Better Than Bouillon
– 1 tsp soya sauce
– 1 can diced tomatoes
– 1.5 cups hummus
– .5 tsp paprika
– 1 tsp dried basil
– .5 tsp oregano
– .5 cup cooked quinoa
– .25 cup cilantro

*Instructions
1. Chop all your veggies.
2. Sauté the onion and garlic in some water. Add the carrots and peppers til soft.
3. Add the spices, B-T bouillon, tomatoes, and soya sauce. Mix well.
4. Add the beans, potatoes, and 3 cups of water. Mix well.
5. Using your Instant Pot, cook on high pressure 30 mins + natural release 10 mins (while you’re waiting, cook some rice and the quinoa).
6. Release any additional pressure and open lid. Stir in quinoa, spinach, and hummus. Add extra seasonings if desired.
7. Serve over rice and enjoy!

***If you don’t have a pressure cooker, this can easily be made on the stove top. It will just take a bit longer for the beans to cook 🙂

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Thin Mints (Vegan & Gluten-Free)

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Thin Mints (Vegan & Gluten-Free)

https://thevegan8.com/vegan-thin-mints/

Well It’s Girl Scout Cookie season, and it’s almost St. Patty’s Day….Go GREEN!
We decided to try a spin our the ever so popular Thin Mint Cookie. They were good, not great, in our opinion. They were a little time consuming. I liked them better the next day when I got them right out of the freezer.

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Why We Love Cheese + What It’s Doing To Us

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Why We Love Cheese + What It’s Doing To Us

In this video, I explain why so many people struggle to give up cheese from their diet. The majority of the information shared in this video comes from Dr. Neal Barnard’s book “The Cheese Trap”.

Links:
The Cheese Trap: https://www.amazon.com/Cheese-Trap-Breaking-Surprising-Addiction-ebook/dp/B01GQIY9EM
Dairy in 5 Minutes: https://www.youtube.com/watch?v=UcN7SGGoCNI
101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJcq8qHAY
Music Info: Cinematic Documentary by AShamaluevMusic. Music Link: https://youtu.be/EcAX2cbsdRw

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Thin Mints Girl Scout Cookie Gluten Free Vegan Recipe

Halloween at Amazon

Thin Mints Girl Scout Cookie Gluten Free Vegan Recipe

Thin Mints are chocolaty goodness that you just can’t resist! Now you can have them all year long. Make up a batch of these whenever you have the craving. Perfect for holidays or dinner parties. They also keep in the freezer so you can pull them out whenever you like.

See full recipe here: http://www.glutenfreewithemily.com/emilys-blog/thin-mints-girl-scout-cookies-gluten-free-vegan-recipe

My website: http://www.glutenfreewithemily.com

I WANT TO SEE YOUR VERSIONS!!! #glutenfreewithemily

Subscribe to my channel:
http://bit.ly/1k4jOiM

Stay in the know with Gluten Free With Emily

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Thin Mints ingredients:

1/4c. Coconut Flour
1/2c. Garbanzo Bean Flour
1/2c. Brown Rice Flour
1/2c. Arrowroot Powder
1/2c. Cocoa Powder
1/2c. Agave
1 tsp. baking soda
1 tsp. Sea Salt
3/4c. Coconut Oil liquid (melted)
2 Flax Eggs (2TBLS. Ground flax seed to 6 TBLS water let sit 10 min)
3 tsp. Vanilla Extract

2 TBLS. Mint Extract
3 C. Chocolate Chips

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5 Meals I Eat Every Week (Vegan)

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5 Meals I Eat Every Week (Vegan)

Here are 5 easy, healthy, budget-friendly, and customizable meals that I eat every week as a vegan! Tell me your favorite weeknight staple meal in the comments below 🙂
✗ My Kitchen Staples + Supplements ➢ http://bit.ly/vegan-pantry-staples
✗ My Vegan Tees ➢ http://bit.ly/2FKwprY (code CAITLIN for 10% off!)

IN THIS VIDEO
• Chipotle Lime Black Beans: https://frommybowl.com/chipotle-black-beans/
• Puttanesca Pasta: https://frommybowl.com/instant-pot-penne-puttanesca/
• Crispy Tofu: https://frommybowl.com/crispy-tofu-recipe/
• Crunchy Asian Slaw: https://frommybowl.com/crunchy-asian-slaw-recipe/
• Pickled Red Onions: https://frommybowl.com/quick-pickled-red-onions/
• Smoky Tempeh: https://frommybowl.com/how-cook-tempeh/
• Sesame Miso Dressing: https://frommybowl.com/sesame-miso-dressing/

• My Blender: https://amzn.to/2X9B9fj
• My Food Processor: http://amzn.to/2to9jwt

CONNECT WITH ME
• Instagram: http://bit.ly/FMBInstagram
• Recipe Blog: http://bit.ly/FromMyBowl
• Pinterest: http://bit.ly/FMBPinterest
• Facebook: http://bit.ly/FMBFacebook

HELPFUL LINKS
• My FREE Ebook, “Satisfying Salads” ➢ http://frommybowl.com/
• 25% off Your First Thrive Market Orders: https://thrivemarket.com/caitlin
• $50 off Your First Sunbasket Order: https://getsunbasket.com/Caitlin
• 5% Off ANY iHerb Order: http://iherb.com/?rcode=BOW1780 (use code BOW1780)

CONTACT
• For Business Inquiries: Caitlin@FromMyBowl.com
• All Other Questions: http://FromMyBowl.Tumblr.com/

ABOUT THIS VIDEO
• Cameras:
For Vlogging – http://amzn.to/2su7rFR
For Photography + Recipes – http://amzn.to/2rb2w9d
• Software: Final Cut Pro
• The music in this video is from Musicbed. Get a free trial for the best music for your videos: http://share.mscbd.fm/frommybowl
This video is not sponsored.
This video contains affiliate links; for a full affiliate discretion notice, please visit FromMyBowl.com. Thank you for supporting me!

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Creamy Kale & Sweet Potato | No Dairy

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Creamy Kale & Sweet Potato | No Dairy

Creamy Kale & Sweet Potato

*Ingredients
3 sweet potatoes
1 small kale bunch
1/2 cup raw cashews
1/2 cup almond milk
1 tbsp Better than Bouillon
1 tbsp miso paste
1 tsp garlic powder
1/4 tsp pepper
1 tbsp tahini

*Directions
1. Preheat oven to 400 degrees Farenheit.
2. Soak cashews in hot water for 30 min.
3. De-stem and chop kale. Peel and chop sweet potatoes into rounds.
4. Assemble potatoes and kale into baking dish.
5. Make cheesy sauce by combining the rest of ingredients in a blender. Blend on high for 2 min.
6. Pour cheesy sauce onto potatoes and kale.
7. Cover dish with foil and poke some holes. Bake for 20 min.
8. Remove dish, stir, and bake again for 30 more min.
9. Serve and enjoy!

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20170404 Vegan Girl Scout Cookie Taste Test

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20170404 Vegan Girl Scout Cookie Taste Test

I am finally taste testing the Vegan Girl Scout Cookies!

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Vegan Cinna-Raisin Balls

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Vegan Cinna-Raisin Balls

Vegan Cinna-Raisin Power Balls

*Ingredients:
– 1 cup almonds
– 1 cup oats
– 1 cup raisins
– 1/2 cup dates
– 1/3 cup cinnamon
– 1/4 cup water
– pinch Himalayan salt

*Instructions:
1. Soak dates in hot water.
2. Pulse almonds in the food processor.
3. Take out date pits.
4. Add to the almonds: oats, dates, cinnamon, salt, and water. Blend well.
5. Pulse in raisins.
6. Form dough into about 8 golf size power balls. Store in fridge.

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Tasting Girl Scout Cookies – Emmymadeinjapan

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Tasting Girl Scout Cookies – Emmymadeinjapan

Ever wonder what all the flavors of Girl Scout Cookies taste like? Wonder no more, because I do the eating for you. Vicarious calories never tasted so good. New videos every Monday, Thursday, and Saturday!

Join the Emmy League of Adventuresome Eaters & find me here:
Subscribe: http://youtube.com/subscription_center?add_user=emmymadeinjapan
Twitter: https://twitter.com/emmymadeinjapan
Instagram:http://instagram.com/emmymade
Facebook: https://www.facebook.com/itsemmymadeinjapan

Support Bella Grace’s troop here: bellagirlscoutcookies@hotmail.com

Tagalongs
Do-Si-Dos
Savannah Smiles
Thin Mints
Trefoils
Samoas
Rah-Rah-Raisin

Little George music courtesy of audionetwork.com and royalty-free Sprightly from iMovie. I always liked Cookie Monster, but man, that monster’s a genius. Comment “O-nom, nom, nom, nom!” below. 🙂

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Homemade Plant Milk | Almond & Oat

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Homemade Plant Milk | Almond & Oat

Plant Milk

*Ingredients
1/2 cup almonds
1/2 cup oats
4 cups water

*Directions
1. Blend ingredients in a high-speed blender for 90 seconds.
2. Strain milk into a large bowl using a nut bag (you can save the almond/oat meal for baking or discard it).
3. Transfer strained milk into a large pourable cup.
4. Using a funnel, transfer milk into a bottle or jug to store in fridge. Consume within 4 days.

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