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Dinner tonight. Spinach, @explorecuisine black bean pasta, fresh salsa, mashed avocado topped with nutritional yeast & garlic. Don't let this pasta scare you. Basically has the same texture and taste of regular pasta, plus it has 25 grams protein per serving!
Potato and Leek Soup side of herb pita chips
Just got to Tahoe! It's chilly and has me wishing I had this spicy Thai coconut curry bowl right now! Recipe will be up soon!
When your vegan burger looks way better than any meat burger 😜 The patty is my Spicy Black Bean recipe and there are a ton of toppings going on - BBQ sauce, vegan ranch, jalapeños, spinach. Basically you name it, it's on there. For the patty recipe head over to the blog and search "burgers" ❤
Last nights deliciously good coconut curry poutine at Black Lodge. Kevin got vegan chili (not sure if it was soy free, but it was full of delicious.) 🍴 --- ---- ---- ---- ---- ---- ----
Burrito Bowl 🌯 the easiest but most delicious and nutritious combo! Brown rice, beans, veggies, corn, avocado and lemon juice 🍋 . . El combo más fácil y así mismo el más rico y nutritivo! Bowl de arroz integral, con frijoles negros, veggies (pimenton,brocoli,tomate,cebolla) maiz dulce, aguacate y limón 🍋
OH MY GODDDDD this nice cream is on some next level shit 😍😍😍 banana ice cream + liliko'i (passion fruit) ice cream topped with guava jam, mochi, and strawberries 🍦 (for those who don't know, "nice cream" is dairy-free ice cream made with frozen bananas as a base! even if you're not vegan you totally have to try it! i promise it's the best thing ever 😋)
🍏I think this is the most delicious, full and nutritive meal I have ever eat💚 seriously I loved it!🍏 It is Quinoa🍚, apples🍏, pumpkin🍁, cinnamon and nutmeg. It's a sweet recipe, ideal for breakfast but I prefer eat vegetables on the night or for lunch because they are salty. I cooked the Quinoa🍚 for about 15 minutes (with some water💧 and a little of splenda for sweetness🍬) then I pot one big Green apple chopped into the bowl with the Quinoa and I covered it for about 10 minutes. I blend the pumpking with the cinnamon and the nutmeg and then I put the quinoa with the apples and the pumpkin into a large bowl and a sprinkled with more nutmeg and cinnamon😍 It was so so so delicious and this keep me full hours🍜 🌰🌰🌰🌰🌰🌰🌰🌰🌰🌰🌰🌰🌰🌰🌰 🍏Creo que esta es la comida más deliciosa, llenadora y nutritiva que he comido💚 enserio, LA AMO!🍏 Simplemente es Quinoa🍚, manzana🍏, calabaza🍁, canela y nuez moscada. Es una receta dulce ideal para el desayuno pero prefiero comer los vegetales por la noche o de almuerzo porque son salados. Coci la quinoa🍚 por 15 minutos (con agua💧 y un poco de splenda para endulzar🍬), luego puse en el cazo con la quinoa una manzana verde grande cortada en cubos pequeños y lo volví a cubrir por otros 10 minutos. Mezclé la calabaza con la canela y la nuez moscada y luego puse la Quinoa con las manzanas y la calabaza en un bol grande. Por último espolvoree un poco más de canela y nuez moscada😍 Estuvo muy muy muy delicioso y me mantuvo llena por horas🍜 . . . . . . . . . . . . . Vegan
Yep, I made that 👉 deets on the
Portobello mushroom fajita mix on corn tortillas with cilantro
This was one of my favorite meals so far.
alkalining Spelt noodles, with homemade hummus and grilled veggies. 😎❤ For the hummus: Soaked for 5 hours and cooked chickpeas, about 2 cups(or canned organic chickpeas). 6 pitted green olives, 1/2 tsp of onion powder, 1/4 tsp of sea salt, 1/4 tsp of tumeric, 3 tbsp of lime, 3 tbsp of high quality olive oil, and blend. If too thick add some water and adjust your flavors to taste. In a separate frying pan, sauté onions, mushrooms, and zucchini in about 1 tbsp of grapes seed oil, add salt to taste. This will take about 7-10 mins on medium heat. (I also added lime here as well.) I really like the taste of lime though. 😆 Cook noodles according to package. Drain then add noodles to veggies, and mix. Add a good scoop of hummus and toss it up. I also topped this with extra lime and
salsa Morita. 🔥🔥 My recipes are all made on the spot, so at times you may need to adjust your flavors. Enjoy, and your welcome! 😊😊
Falafel heaven❤️! First time making them and a 10/10! Baked and oil free! Dressed with a light lemon-garlic sauce i made with a bed of short grain rice, spinach. and oven roasted tomatoes😌
Nachos!! Vegetarian refried beans, seitan, potatoes, avocado and some salsa = 💣
Love my buddha bowls. Even with a busy and stressful day under wraps, I was still able to throw this together. And it's so good! Chickpea pasta from @eatbanza, baby kale, roasted cherry tomatoes, sautéed mushrooms, chickpeas (forgot to add them to my bowl 😂), an oil free pesto-like sauce and sriracha. Pesto was made with 1/2 a small avocado, bunch of basil, 1 cup of thawed peas, onion powder, garlic powder, low sodium veggie broth to desired consistency and salt to taste. Blend till smooth.
Hello friends! I have been stuck on campus for going on 12 hours today studying for my two exams on Wednesday- woo. Somehow I am laser-focused though and I'm getting it done. But days like this make me so happy for all the healthy vegan options that they have around campus for me to grab food. Dinner tonight is @eatverts because it's so easy to veganize, shout out to the falafel salad bowl 😍😍 Okay now back to the grind! ✌🏼
육류를 하나도 쓰지 않고 콩, 아보카도, 단호박으로 맛을 낸 비건 레인보우 샌드위치 레시피. #리얼푸드 홈페이지에서 만나보세요.
Everyday we're getting closer to my favorite time of year where you need healthy snacks to put in your pack for when you're lagging energy halfway through a day of mountain climbing! But these Carrot Cake Energy Bites are equally good for getting you through an average workday as well - I hope you enjoy them! P.S. I'm taking requests for spring and summer type recipes you'd like to see coming over the next few months on the blog - just let me know what you'd like to see a healthy recipe makeover for?!! http://getinspiredeveryday.com/food/carrot-cake-energy-bites/
Turmeric Quinoa Bowls Ingredients * 7 small yellow potatoes * 1 1/2 cup or 15 oz. can chickpeas * 2 tsp turmeric * 1 tsp paprika * 1 Tbsp coconut oil * ¼ cup quinoa * salt/pepper * 4-6 cups kale * ½ Tbsp olive oil * 1 avocado Instructions 1. Preheat oven to 350 degrees. 2. Slice the potatoes into strips and lay flat on ½ of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste. 3. Roast for 5 minutes while you drain and rinse the chickpeas. 4. Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other ½ of the baking sheet. 5. Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft). 6. Cook the quinoa with ½ cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool. 7. Wash the kale and massage the olive oil, sauté with garlic until wilted 8. Slice the avocado and add to bowl 9. Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!
↑ Who agrees!? ↑ 🍪🍪 A little
to get you through your Monday 🤤 If you like vegan chocolate chip cookies with minimal clean up (1 bowl!) check out this recipe on the blog! Link in bio 😘
Comment of the day: "Another fantastic recipe, Sam! My husband and I love it so much I’ve literally made it almost every day for two weeks! LOL! That sounds so crazy but it’s true!" 5 Stars! ~Lisa 🍜 link to the recipe for Miso Udon Noodle Soup in my profile.
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