Healthy Eating

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EatingDisorderKnowledge
garden-of-vegan:

Sprouted grain English muffin topped with peanut butter, apple slices, pumpkin seeds, hemp hearts, and cinnamon.

garden-of-vegan:

Sprouted grain English muffin topped with peanut butter, apple slices, pumpkin seeds, hemp hearts, and cinnamon.

goodhealthgoodvibes:

Cinnamon oats topped with banana, strawberries, and peanut butter. Perfect breakfast before hiking up the mountains today!! Colorado has been awesome so far.
Instagram - goodhealthgoodvibes (at Fort Collins, Colorado)

goodhealthgoodvibes:

Cinnamon oats topped with banana, strawberries, and peanut butter. Perfect breakfast before hiking up the mountains today!! Colorado has been awesome so far.

Instagram - goodhealthgoodvibes (at Fort Collins, Colorado)

(via lanalavie)

garden-of-vegan:

Smoked tofu & Veggie rice rolls (spinach, carrot, cucumber, red pepper, green onion, sesame seeds) + spicy peanut sauce (sesame oil, sesame seeds, natural peanut butter, sriracha, chile garlic sauce, maple syrup, and Bragg’s liquid aminos/soy sauce.)

garden-of-vegan:

Smoked tofu & Veggie rice rolls (spinach, carrot, cucumber, red pepper, green onion, sesame seeds) + spicy peanut sauce (sesame oil, sesame seeds, natural peanut butter, sriracha, chile garlic sauce, maple syrup, and Bragg’s liquid aminos/soy sauce.)

eat-to-thrive:

Delicious banana-berry breakfast bowl!  I blended 3 frozen bananas, 1/2 cup coconut water, 1/2 cup frozen wild blackberries, & 1/2 packet of @sambazon unsweetened açaí purée.  Topped with 2 more fresh ripe bananas, 1 passionfruit, a few fresh blackberries, & some dried mulberries.  Also a couple edible flowers.

eat-to-thrive:

Delicious banana-berry breakfast bowl! I blended 3 frozen bananas, 1/2 cup coconut water, 1/2 cup frozen wild blackberries, & 1/2 packet of @sambazon unsweetened açaí purée. Topped with 2 more fresh ripe bananas, 1 passionfruit, a few fresh blackberries, & some dried mulberries. Also a couple edible flowers.

eatandstudy:

Greek yogurt topped with banana walnut muffin, raspberries, green grapes (SO GOOD), and sahale cashew & almond crisp.

eatandstudy:

Greek yogurt topped with banana walnut muffin, raspberries, green grapes (SO GOOD), and sahale cashew & almond crisp.

eatandstudy:

Smoothie made with 2 medjool dates, 250g of banana, and 40g of spinach. This was really refreshing~

garden-of-vegan:

Vegan lunch bowl: Steamed brown rice, curry roasted sweet potatoes (sweet potato chunks, curry powder, nutritional yeast, and olive oil), sriracha roasted chickpeas (chickpeas, sriracha, minced garlic, and olive oil), chili-lime kale (steamed kale, minced garlic, chili powder, and lemon juice), carrot ribbons, sliced avocado with lime juice and pepper, and garlic-lemon tahini sauce (tahini, minced garlic, lemon juice, nutritional yeast, water, salt, and pepper).

garden-of-vegan:

Vegan lunch bowl: Steamed brown rice, curry roasted sweet potatoes (sweet potato chunks, curry powder, nutritional yeast, and olive oil), sriracha roasted chickpeas (chickpeas, sriracha, minced garlic, and olive oil), chili-lime kale (steamed kale, minced garlic, chili powder, and lemon juice), carrot ribbons, sliced avocado with lime juice and pepper, and garlic-lemon tahini sauce (tahini, minced garlic, lemon juice, nutritional yeast, water, salt, and pepper).

(via oatmealista)

ariellelikestocook:

Lunch: leftover Kale Salad; steamed Broccoli; a sandwich of Gluten-Free Toast, Dijon, Nutritional Yeast, Romaine, Red Onion, and Avocado.

ariellelikestocook:

Lunch: leftover Kale Salad; steamed Broccoli; a sandwich of Gluten-Free Toast, Dijon, Nutritional Yeast, Romaine, Red Onion, and Avocado.