#lemon butter zucchini noodles

[ihearttseliot]

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

[foodiegirlblog]

[morethansalad]

Zoodles Primavera (Vegan)

[spatchcocked-and-loaded]

Lemon Garlic Butter Salmon with Zucchini Noodles

[angelicgirlmj]

an angels guide: healthy eating at school

hi angels! you voted and this came first so here it is, an angels guide to eating healthily and focusing on your body and health goals at school. healthy eating at school can be tricky. you use up so much enegry and time in class and studying that meals can seem a little less important. you might end up skipping a meal or eating a meal that ends up not fitting your health goals all because you ran out of time. i have created three categories of lunches to help you find meal inspo: cold lunches, hot lunches and make the night before lunches. also a bonus snack section and some general tips! enjoy angels and feel free to comment your go to lunches/snacks.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

tips

bring a bottle of cold water with you to school, drinking water regularly helps you look and feel your best.

eat breakfast! even if you don’t get very hungry eating in the morning helps your brain and body function it’s best. try having some fruit or a smoothie if you really struggle to eat in the mornings.

try vitamins/probiotics to help you get all your nutrients and vitamins in.

buy a cute lunch box/food containers to make sure your lunches are adorable.

make a pinterest board of cute healthy lunches to be inspired by!

figure out your health goals and create meal ideas from there. for example: i want to build muscle! that means you need more protein in your diet so plan meals and snacks with lots of protein sources to fit your goal.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

a week of cold lunches:

chicken salad: mix chicken, avocado, tomato, cucumber, carrot, corn, salad leaves (lettuce, rocket etc). add mustard and lemon dressing, season well with salt and pepper and fresh dill. dessert: raspberries and blueberries served with peanut butter and greek yogurt.

tuna and avocado pita: mashed avocado and tuna, seasoned with salt and pepper, fill in pita along with rocket and pickle slices. dessert: pineapple and pomegranate fruit salad.

cold rice bowl: mix cooked salmon, rice, cucumbers, cooked broccoli and sliced carrot. sprinkle with sesame seeds and pepper and salt. garnish with a garlic mayo or homemade yogurt garlic sauce. dessert: chopped strawberries dipped in yogurt and coated in dark chocolate and coconut oil left to harden.

feta and turkey wrap: place lettuce, turkey, tomato in a wrap and sprinkle with feta, pepper and salt. dessert: sliced apple (squeeze lemon over to stop apple going brown) with peanut butter, greek yogurt and cinnamon dip.

cold pesto pasta salad: mix cooked penne pasta, homemade pesto, tomato, rocket, avocado, grated parmesan and season with salt and pepper. dessert: tangerine pieces and kiwi.

cold noodles: mix cooked noodles, shredded red cabbage and carrots, green onions, handful of crushed peanuts, chopped cucumber and cover with sesame peanut sauce. dessert: homemade blueberry banana oat muffin.

salmon bagel: add salmon, cream cheese (or cottage cheese), cucumber, rocket, lemon and pepper to a bagel. dessert: blackberries and mango.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

a week of hot lunches:

pizza toast: spread homemade tomato sauce on a piece of sourdough bread, cover with mozzarella, add your favourite toppings such as ham, mushroom, olive, pepper etc and bake until cheese melted, serve with rocket. dessert: banana bread and greek yogurt.

stuffed aubergine (or eggplant): sauté aubergine, onion, garlic, pepper, zucchini and olive, add in tomato paste and season. put in aubergine and sprinkle with cheese. bake until cheese melted. dessert: sautéed apples served warm with yogurt and granola.

chicken meatballs: homemade chicken meatballs cooked with a soy based sauce and red peppers. serve with cooked rice. dessert: strawberry oat crumble.

gyozas: heat or make some gyozas and serve with a cucumber and carrot salad with soy sauce to dip. dessert: hot matcha tea with strawberries.

soup: make your favourite soup and serve with some warm sourdough toast. dessert: watermelon slices.

quesadilla style wrap: fill a whole wheat wrap with cheese, turkey, tomatoes and avocado. cook until cheese melted and warm. dessert: green grapes, blueberries and raspberries.

grilled chicken burrito bowl: mix grilled chicken, rice, avocado, black beans, corn, tomatoes, red onions, cilantro and sour cream with cooked rice and squeeze over lime and season as preferred. dessert: rice cakes with greek yogurt strawberries and melted dark chocolate.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

snack ideas:

veggie sticks and hummus.

fruit salad.

frozen banana, peanut butter and chocolate slices.

pretzel thins and sliced cheese.

frozen grapes and lime.

salty popcorn.

yogurt parfait.

cucumber and cream cheese rice cakes.

cookie dough protein bites.

banana peanut butter rice cakes.

homemade oatmeal cookies.

smoothie.

chia pudding.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

thank you for reading! happy back to school season. remember to nourish and take care of your body - you deserve it! love, m.

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[frogdadskeleton]

Week's eats

I didn't have dinner mon-wed so i got nothing to show from there

Thursday: apple-pomegranate salad w sauerkraut (82) and a mango-pineapple-banana smoothie (+turmeric & honey) (175)

Friday: mango-mushroom-cabbage mix salad (134) and a green smoothie bowl (spinach, kale, frozen banana & mango topped w hemp, peanut butter and pomegranate seeds) (249)

Saturday: citrus fennel salad (203) and a berry mix quark smoothie (301)

Sunday: zucchini noodles (22) w raw green pasta sauce (spinach, avo, lemon, basil, garlic) (136), roasted paprika chickpeas (no oil obv) (122), an apple (51) and a sugar & sweetener free protein drink (150)

Comment if u want the recipes or like this type of content and wanna see more :)

[halucinnate]

Cassie Ainsworth Diet & Workout ꪆৎ!!

“Wow, that’s... gorgeous.” — Cassie

If Cassie Ainsworth had a diet and workout plan, this would be it. Floating through life, living on just enough, and keeping everything light and airy like her.

Diet Plan

Day 1: 500 calories

Breakfast: Black coffee (0 kcal) + 1 rice cake with avocado (90 kcal)

Lunch: Cucumber slices + hummus (50 kcal)

Dinner: Lettuce wrap with deli turkey (60 kcal) + herbal tea (0 kcal)

Snack: 10 frozen grapes (20 kcal)

Day 2: 300 calories

Breakfast: Green tea (0 kcal) + a handful of almonds (70 kcal)

Lunch: Clear vegetable broth (10 kcal) + spinach salad (50 kcal)

Dinner: Zucchini noodles with garlic (40 kcal)

Snack: 5 strawberries (15 kcal)

Day 3: 800 calories

Breakfast: Black coffee (0 kcal) + plain Greek yogurt with frozen berries (80 kcal)

Lunch: Egg white veggie scramble (70 kcal)

Dinner: Grilled fish (150 kcal) + steamed vegetables (50 kcal)

Snack: 1 apple (80 kcal)

Day 4: 400 calories

Breakfast: Herbal tea (0 kcal) + 1 boiled egg (70 kcal)

Lunch: Celery and hummus (40 kcal)

Dinner: Cauliflower rice with salsa (35 kcal) + spinach (7 kcal)

Snack: Frozen blueberries (20 kcal)

Day 5: 200 calories

Breakfast: Green tea (0 kcal)

Lunch: Cucumber slices with lemon (8 kcal)

Dinner: Clear soup (15 kcal)

Day 6: 700 calories

Breakfast: Coffee (0 kcal) + plain Greek yogurt (60 kcal)

Lunch: Salad with mixed greens and balsamic vinegar (50 kcal)

Dinner: Small piece of grilled chicken (150 kcal)

Snack: Rice cake with a thin layer of peanut butter (70 kcal)

Day 7: Fasting (0 calories)

Herbal tea and water all day.

---

Workout Plan

Keep it light, just like Cassie. Nothing too intense, only enough to keep the body moving and thin:

30-minute morning walk: Clear your head, just like Cassie.

Standing side crunches: 3 sets of 20 each side (waist slimming).

Yoga: Gentle, flowing moves that keep you lean. 15 minutes of slow stretches.

Plank holds: Start with 30 seconds and build up to a minute. Keep that core tight.

Calf raises: 3 sets of 20 to keep your legs long and lean.

Evening stretching: Finish the day with 10 minutes of soft, slow stretches.

---

Benefits

Small Waist: The low-calorie intake keeps your waist tiny, and gentle crunches help you achieve that slim look.

Flat Stomach: The combination of core exercises and light eating keeps bloating down.

Slender Legs: Walking and simple leg workouts elongate without adding bulk.

Light Energy: Like Cassie, you’ll feel weightless, like you’re floating through life.

---

“I didn’t eat for three days so I could be lovely.” — Cassie Ainsworth, SKINS 🌙

[hindahoney]

Do you have any specific tips on learning to keep kosher? Advice like what dairy substitutes work best or a reliable place to get recipes would be great. I grew up in a house that mixes dairy and meat for most meals so any help would be greatly appreciated. If you've already answered this, could you give a link to the post? I couldn't find one, but that might be because tumblr's search function doesn't work.

Sure! Here is a post I made about keeping kosher. Substitutes are your best friend. If a recipe calls for butter, using vegetable oil instead could be better if you're eating it with a meat meal. Margarine is also a great substitute when making baked goods. Mixing lemon juice with a nut milk gives you buttermilk.

In brownies, using orange juice instead of milk makes the flavor really pop. I love doing this on shabbat so I can have a dessert after a meat meal. You could also just use any other nut milk, or oat milk (just make sure it has a pareve symbol on it, I've seen some oat milks that are still OU D because it's sometimes manufactured in dairy machines or factories). Pareve chocolate is a miracle to be appreciated. Using egg noodles or zucchini noodles are great when you want to have a meat-based dish, and pareve bread for meat-based sandwiches.

I love using vegan or vegetarian plant-based meats in my dishes.* For example, I use vegan ground beef in my lasagna, so I can still use regular noodles and cheese. Plant-based chicken is also great for skillets or pasta. You could also just use fish instead, as it's considered pareve. I don't like the taste of vegan cheese, so I'd much rather use real cheese and vegan meat, but it's always an option. If you don't have meat but still want a filling meal, using grains such as quinoa, or starches like potatoes, can help with that.

As for finding recipes, there are a few kosher cooking blogs online. To find things I usually just search whatever food I want followed by "kosher" and it's usually there. If I can't find a recipe for it, I use a regular recipe with the above substitutes to make it kosher. Buying kosher cookbooks is also a good idea. I don't recommend just searching for "jewish cookbooks" because sometimes those include non-kosher dishes, so search specifically for kosher cookbooks.

*Some Jews have customs that don't allow them to eat vegan meats due to abiding by the spirit of the law, and the fact that the appearance of eating something not kosher could mislead others. It is best to discuss this with your rabbi if you think this may be an issue.

[dinneratsheilas]

Perfectly Pan Seared Scallops with a Garlic, Basil , Butter Sauce

I discovered this easy, quick, and delicious recipe for seared scallops from the blog, Inspired Taste, and I could not believe how great they came out. The secret to getting that nice sear on them is simpler than you might think. And you won't believe how quickly you can get them on the table. Just prepare whatever else you are serving with them ahead of time because the seared scallops cook quickly, within about 5 minutes.

Rice, creamy mashed potatoes, couscous or roasted vegetables all complement the scallops nicely. I've even served them with zucchini noodles...

Here's the recipe...

Perfectly Pan Seared Scallops with a Garlic, Basil, Butter Sauce (from the Inspired Taste Blog)

12 large sea scallops, 1 and 1/4 to 1 and 1/2 pounds (fresh or frozen)

2 teaspoons all-purpose flour ( a light dusting on the dried scallops helps with even browning as well as helping to thicken the butter sauce)

Salt and freshly ground pepper

2 tablespoons avocado oil or vegetable oil

For the Garlic, Basil, Butter Sauce ...

1 and 1/2 tablespoons butter

2 garlic cloves, minced

1 cup fresh basil leaves

3 to 4 lemon slices

Directions

Pat the scallops dry with a paper towel. Dust one side of the scallops with a small amount of flour, then season well with salt and pepper.

Heat a wide skillet over medium-high heat. Add the oil to the pan. When hot and shimmery, carefully place the scallops in the pan, seasoned side down.

Cook, WITHOUT MOVING THEM, until browned, about 2 minutes.

While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.

Flip the scallops. If any stick to the pan, wait a few more seconds and try again, gently wiggling from side to side to release them.

Add the butter and garlic to the pan, swirling the butter around as it melts.

Cook another minute or two, then remove the pan from the heat. Stir in the basil leaves and lemon slices. Serve and enjoy.

[kenkubluk]

grocery list time~

literally just get these things if you want a vegan low cal life, because you can control portions and make things you enjoy eating with less calories- i made some example recipes under the list:

coffee.

SPICES. please make the investment into SPICES!

->continuation of spices, heres a basic list- cocoa powder, cinnamon, garlic powder, onion powder, chili powder, veggie bouillon powder/cubes, salt, pepper, lemon pepper, etc (you can find more online but please dont forget it)

->and simple sauces like soy sauce, basic hot sauce, mustard, white vinegar, apple cider vinegar, etc.

stevia or agave fruit sweetener. (please make sure whatever you choose you dont buy any sweetener with aspartame!!)

dairy free yogurt (i’ve heard coconut is good)

dairy free butter (earthbalance is my fav by far)

-> you could also make due with olive oil (cooking)

1st milk for normal stuff- unsweet cashew milk or unsweet creamy almond milk

->2nd milk for cooking- i suggest soymilk but creamy coconutmilk works good too

tofu. extra firm and silky work for different things (meat substitutes, egg substitute, diff. milk products substitutes) get either/both

carrots, mushrooms, chickpeas, and cauliflower all make good meat substitutes (bacon, chicken nuggets, pulled pork, etc) if cooked properly

OATS! plain oats are soooo versatile (used as flour, cereal, granola, crust, etc)

ricecakes (i use it as replacement for toast)

Pumpkin or sweet potato (in NO SYRUP canned form, very good for cooking low cal desserts or protein bars)

apple sauce (used for cooking and just yum- can be an egg substitute)

low cal noodle types- chickpea, edamame, shirataki, konjac, cauliflower, zucchini, spaghetti squash, and i think miracle noodle

literally any and all veggies and fruits- but a reminder of basics are broccoli, cucumber, onions, spinach, beets, eggplant, tomato, zucchini, potato, apple, banana, grapes, oranges, pineapple, strawberries, watermelon, mango, etc

WARNING ⚠️ be careful of sugar free drink flavor packets as they contain aspartame and other strange ingredients that ppl have complained of side effects- i would suggest to steer clear of many of the packets and go for a large unsweetened lemonade or fruit punch bin of flavoring so you can make it yourself. please check ingredients for health reasons.

-> HOWEVER, drinks like olipop, simple truth organic, waterloo, and zevia all have flavored water/sparkling water/cola drinks that are aspartame free.

I highlighted things that i think are really important

Veggie dip: yogurt, seasoning spices (ranch seasoning is goated), and a tbsp or lemon or soysauc, all mixed and best used as a “veggie chip” dip, like baked cucumber chips

Literally any cake/protein bar: oats blended, protein powder, 1/2cup apple sauce OR mashed banana, some milk, and whatever toppings you like

Granola: oats, chia seeds, cut up fruit pieces, and maple syrup or honey for binding. mix in bag, bake on baking sheet on pan.

Hot n sour soup: you can use hot n sour packet or make veggie bouillon and add hot sauce, soy sauce, and tsp chili powder. Then (to whichever mix you’ve made) add egg mixing around, and then add extra firm tofu in little cubes. Let the soup mix well and set a little while cooling.

Nicecream: freeze banana. add banana, tbsp of milk, 2 tbsp of yogurt, tbsp of sweetener, and a fruit of choice (a tbsp of protein powder also will help). blend with blender and then let it sit for a minute- add whatever you want on top

my best “toast”: seasalt ricecake, spread 1tbsp vegan cream cheese, and then spread 1.5 tbsp of organic raspberry jelly.

[galigyal]

BLACKENED SHRIMP

Ingredients:

1 lb (450g) large shrimp, peeled and deveined

1 teaspoon chili powder

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon freshly cracked black pepper

2 tablespoons olive oil, divided

1 tablespoon olive oil or unsalted butter

1 1/2 pound (700g) asparagus (1 or 2 bunches) rinsed and trimmed

1/4 cup (60ml) vegetable stock

1 tablespoon hot sauce, optional (we used Sriracha)

1 tablespoon lemon juice

Lemon slices, red chili pepper flakes, fresh chopped parsley, for garnish

Directions:

1. To make the blackened shrimp and asparagus skillet: In a large bowl, add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, salt, and pepper. Coat well and set aside.

2. In a medium-sized skillet over medium-high heat, add one tablespoon of oil and cook seasoned shrimp on each side for 2-3 minutes or until browned and cooked through. Remove to a shallow plate and set aside.

3. In the same skillet (clean up if necessary, to remove brown bits), add 1 tablespoon olive oil and 1 tablespoon butter and reduce heat to medium. Add vegetable stock, lemon juice, and sriracha, and bring to a simmer. Allow the sauce to reduce a little, then add the asparagus and cook the asparagus until crisp-tender, approx. 4-6 minutes, turning the asparagus regularly to coat into the sauce.

4. Push the asparagus on the side and add blackened shrimp to the pan. Squeeze a dash of lemon juice on the blackened shrimp and asparagus. Allow reheating for 1-2 minutes, remove grilled shrimp and asparagus from heat, garnish with parsley, lemon slices, and red crushed chili pepper if you like. Serve your blackened shrimp and asparagus immediately, enjoy! You can serve the blackened shrimp and asparagus with a side of zucchini noodles, cauliflower rice, mashed potato, or just plain regular rice. ❤️

[balambwanderer]

A tomato free sauce for my tomato and nightshade family allergic partner has been a project in the making over the course of several years and I think I might've finally gotten to a good point! This is a combination of tomato alternative recipes and from scratch tomato recipes and my own experiments >: D

Recipe under cut if you're interested!

It's not an exact replica but tomatoes are hard to emulate in richness.

Ingredients:

(Makes 1 big pot/four servings if you like sauce heavy pasta!)

2 zuchini

2 squash

4 large, whole carrots

2 tbs gochujang

1 tbs dried oregano

1 tsp dried onion powder

1 cup water

1 tbs lemon juice

2 tbs butter (at end to finish, optional)

Red gel food coloring (optional, but it does make it look less like yellow squash sauce)

Process:

Cook zucchini, squash, and carrots until fork tender. Blend until smooth, do not add water the veggies have enough water in them. Add to pot. Add 1 cup water (the reason to add the water now, is to get the consistency you want. I prefer a thicker sauce that really clings to the noodles.) Mix. Add oregano and onion powder. (Garlic is an option too, it's just not one of partner's preferred flavors.) Salt and pepper to taste.

Add gochujang and mix well, start with 1 tbs and add to taste. Add lemon juice, food color, and butter and voila! Spaghetti sauce substitute!

You can also add some ranch or ranch powder to your dish and it makes it even better with the tangy >w<

[healthyfitlifestyle09]

Low carb diet plan for weight loss vegetarian

A unique low-carb vegetarian diet plan for weight loss. This plan focuses on whole, plant-based foods that are not only low in carbs but also provide essential nutrients and flavor.

Day 1:

Breakfast: Scrambled tofu with spinach, tomatoes, and a sprinkle of nutritional yeast.

Lunch: Zucchini noodles (zoodles) with a homemade pesto sauce and cherry tomatoes.

Snack: Sliced cucumbers and bell peppers with guacamole.

Dinner: Roasted cauliflower steaks with a side of sautéed broccoli rabe in olive oil and garlic.

Day 2:

Breakfast: Chia seed pudding made with almond milk and topped with berries and chopped nuts.

Lunch: Salad with mixed greens, avocado, roasted chickpeas, and a lemon tahini dressing.

Snack: Greek yogurt with a drizzle of honey and a handful of almonds.

Dinner: Stuffed bell peppers with a mixture of quinoa, black beans, corn, and diced tomatoes, topped with melted cheese (or a vegan cheese alternative).

Day 3:

Breakfast: Omelette made with eggs or a tofu scramble with diced bell peppers, onions, and spinach.

Lunch: Cabbage and carrot slaw with a peanut sauce dressing, garnished with chopped peanuts.

Snack: Celery sticks with almond butter and a few dark chocolate squares.

Dinner: Spaghetti squash with a tomato and vegetable marinara sauce, served with a side salad.

Day 4:

Breakfast: Greek yogurt parfait with layers of low-carb granola, sliced strawberries, and a drizzle of honey.

Lunch: Cauliflower rice stir-fry with mixed vegetables and tofu, cooked in a ginger soy sauce.

Snack: A handful of mixed nuts and a small serving of berries.

Dinner: Portobello mushroom caps stuffed with a mixture of spinach, feta cheese (or a vegan alternative), and herbs, baked until tender.

Day 5:

Breakfast: Green smoothie with spinach, kale, unsweetened almond milk, protein powder, and a tablespoon of almond butter.

Lunch: Cucumber and avocado sushi rolls with a side of miso soup (make sure it's low-carb miso soup).

Snack: Sliced jicama with lime and chili powder.

Dinner: Eggplant lasagna with layers of thinly sliced eggplant, ricotta cheese (or a vegan alternative), and a low-carb tomato sauce.

Remember to stay hydrated by drinking plenty of water throughout the day and adjust portion sizes to meet your individual calorie and carb requirements. Additionally, consider consulting with a healthcare professional or a registered dietitian before starting any new diet plan, especially if you have any underlying health conditions.

Read more helpful information about health & fitness :

[easytobevegan]

Easy Vegan Meals for Children and Picky Eaters

Got a child that you need to feed or pack lunch for and don’t have much time? Have a picky eater living with you who’s trying to go vegan? Maybe you have a combination child/picky eater (like I was) living in your household? Well, this list of food is perfect for you! While not always the healthiest, sometimes just getting someone to eat can be challenging enough, so there’s nothing wrong with some simple, somewhat unhealthy meals every now and then. Many of these dishes can easily be made healthier by adding veggies! Here’s a collection of easy meals for the difficult eaters in your life. 

Macaroni and “Cheese”: Whether it’s boxed vegan mac or homemade, macaroni and cheese is a beloved classic for people of all ages and eating habits. Some boxed and frozen vegan mac and cheese that I’ve personally tried include Sweet Earth Cauliflower Mac, Field Roast Mac N’ Chao, Daiya Cheddar Style Mac & Cheeze, and Annie’s Deluxe Rich & Creamy Shells & Vegan Cheddar. You could also make a quick batch of mac and cheese yourself by boiling your pasta noodle of choice, making a roux with all-purpose flour and vegan butter, and slowly adding in your nondairy milk and vegan cheese shreds of choice (I personally use oat milk and either Follow Your Heart or Violife). If you’re looking to make your own cheese sauce, there are plenty of vegan recipes out there, such as this one from Nora Cooks or this one from Love and Lemons. Add broccoli, cauliflower, and/or some sauteed greens (such as spinach or kale) to make this classic, homey dish a little less unhealthy. 

Tacos: Whether you use a packaged spice mix or make your own (like this one from Vegan Richa), you can’t go wrong with a simple taco. Hard shell, soft shell, lettuce wrap, taco salad - whatever you do, it’s up to you and sure to be delicious! I personally like to use black beans (and sometimes chickpeas or TVP) as my meat substitute. You could also add other veggies to the dish, such as mushrooms, carrots, zucchini, bell peppers - anything you want, really. Top with lettuce, tomato, vegan cheese, salsa, and/or pico de gallo for some added flavor and texture.

Sloppy Joes: In place of meat, use tvp, lentils or mushrooms. If you can find a canned sauce that is vegan friendly, that will work just fine for a quick meal, but homemade is best, in my humble opinion. Not sure where to start? Try this recipe from Nora Cooks!

Grilled Cheese: Get two slices of bread, a couple slices of vegan cheese, and enough vegan butter to spread on the outside of the bread. Put the cheese slices on top of the bread and then put the bread slices in a pan over medium heat until cheese is melted and bread is toasted. Add some tomato slices or fresh greens if you’re into that or serve the sandwich with some soup (I like tomato soup best). 

Pizza: Who doesn’t love a good pizza, am I right? If you’re lucky enough to live somewhere that serves good vegan pizza, there’s absolutely nothing wrong with getting it as a treat every now and then. Frozen vegan pizzas that I’ve seen in stores where I live have been limited to Daiya pizzas (which I haven’t tried, so I can’t comment on taste), but I know there are others out there. You can easily make your own pizza by buying vegan-friendly dough (either frozen, premade bread or package mix), jarred pizza sauce, vegan shredded cheese, and toppings of choice (such as spinach, mushrooms, pineapple, etc.). Looking to make a pizza from scratch? Try this one from Love and Lemons or this one from Nora Cooks. 

Spaghetti: Jarred sauce and spaghetti noodles, what could be simpler? You could also add some vegan parmesan on top, some vegan meatballs or tvp to the sauce, and/or a bunch of vegetables for added flavor and texture. Making your own sauce is really simple, too! Here’s a recipe from my mom that I use whenever I’m craving spaghetti (note that the link also has recipes for lasagna and chili) -  Spaghetti Sauce.

“Chicken” Nuggets: There are plenty of frozen vegan chicken nugget options out there now, from Morning Star to Gardein to Impossible, etc. If you want something without all the preservatives and processing that goes into making fake meat, you could try making your own. These recipes from Nora Cooks and Sweet Potato Soul look yummy! Serve them with some homemade fries, baked potatoes, or roasted vegetables for a filling and delicious meal. 

Quesadillas: Another yummy Mexican dish that you can whip up easily. You can make a simple one by purchasing tortillas and vegan cheese shreds to melt inside. You can also add whatever veggies and spices you want. If you’re looking for recipes to follow along with, these from Love and Lemons and Nora Cooks look delicious!

Baked Ziti: More pasta, yay! Warm, cheesy and saucy, what could be better than baked ziti on a chilly day? This vegan baked ziti from Nora Cooks uses ziti containing wheat and a cashew sauce, but it does have gluten free and nut free options listed! If you want to add some healthy factors to it, mix in some greens (like spinach or kale) or other vegetables (like broccoli, cauliflower or zucchini).

Peanut butter and Jelly Sandwich: Simple yet delicious! Great to take to school or work for a quick lunch. Have it with some raw veggies or fruit slices to add some more nutrition to your meal. Want to take your sandwich to the next level? Try this PBJ Coconut Bacon Sandwich from Elephantastic Vegan!

Fried Rice: Rice and vegetables - couldn’t be simpler! While you can certainly find frozen vegetable fried rice that is vegan friendly in many grocery stores, there’s just something satisfying about making it yourself. This recipe from Nora Cooks is so good! 

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Raw veganism is a plant-based diet

Raw veganism is a plant-based diet that consists of uncooked and unprocessed foods, such as fruits, vegetables, nuts, seeds, and sprouted grains. This type of diet is becoming increasingly popular due to its numerous health benefits, including improved digestion, increased energy levels, and weight loss. However, planning a raw vegan meal can be challenging, especially if you are new to this type of diet. In this article, we will discuss some tips for planning a raw vegan meal and provide you with some delicious and healthy raw vegan meal ideas.

Tips for Planning a Raw Vegan Meal

Include a variety of foods: To ensure that you are getting all the necessary nutrients, it is essential to include a variety of fruits, vegetables, nuts, and seeds in your meal. Try to incorporate different colors, textures, and flavors in your meal.

Balance your macronutrients: While it is important to include a variety of foods in your meal, it is also essential to balance your macronutrients. This means including enough healthy fats, carbohydrates, and proteins in your meal. Good sources of healthy fats include avocados, nuts, and seeds. Carbohydrates can be found in fruits and vegetables, while proteins can be obtained from nuts, seeds, and sprouted grains.

Use quality ingredients: When planning a raw vegan meal, it is essential to use quality ingredients. Look for organic and locally sourced fruits and vegetables to ensure that you are getting the freshest and healthiest produce.

Be creative: Raw veganism is all about creativity and experimentation. Don't be afraid to try new foods and recipes. Mix and match different ingredients to create a meal that is both delicious and nutritious.

Raw Vegan Meal Ideas

Green Smoothie Bowl: Start your day with a refreshing and nutrient-packed green smoothie bowl. Blend together spinach, kale, banana, mango, and almond milk. Top with sliced kiwi, strawberries, and a sprinkle of chia seeds.

Zucchini Noodles with Pesto: Spiralize zucchini into noodles and toss with a homemade pesto made from basil, pine nuts, garlic, lemon juice, and olive oil. Top with cherry tomatoes and sunflower seeds.

Raw Tacos: Fill collard green leaves with a mixture of seasoned walnut meat, avocado, and fresh salsa. Top with a drizzle of cashew sour cream.

Raw Pad Thai: Spiralize sweet potato and zucchini into noodles and toss with a spicy almond butter sauce. Top with sliced red bell pepper, green onions, and chopped peanuts.

Raw Pizza: Top a cauliflower crust with a homemade tomato sauce, sliced mushrooms, bell peppers, and sun-dried tomatoes. Sprinkle with nutritional yeast for a cheesy flavor.

In conclusion, planning a raw vegan meal can be challenging, but it doesn't have to be. By following these tips and incorporating some of the meal ideas above, you can create delicious and healthy raw vegan meals that will keep you energized and satisfied throughout the day. Remember to be creative and experiment with different ingredients and flavors to find the meals that work best for you.