Who knew that drinking two smoothies per day could bring so many health benefits?! And in ONLY 21 DAYS! ⁣⁣ ⁣⁣- So, how does it work? ⁣⁣ ⁣⁣- Replace 2x of your meals with certain smoothies, add in two healthy snacks and a light meal in between them.⁣⁣ ⁣⁣- Repeat for 21 days to lose up to 20 lbs (9 kg) cleanse your body and improve your energy, digestion, and skin. ⁣⁣ ⁣⁣- That’s it! No wraps, no detox teas, no witchcraft, no pills, potions or powders. Just healthy wholefoods for 21 days! ⁣⁣ ⁣⁣- This method is honestly the most simple, healthy and effective way to give your body a break from all the processed foods and kick-start your weight loss and health. ⁣⁣ ⁣⁣- You can start by downloading the "Smoothie Diet" eBook FROM THE LINK IN MY BIO - @conveganence  and taking the 21-day challenge.⁣⁣ ⁣⁣⁣⁣- The eBook includes everything you need to start TODAY: from smoothie recipes, meal plans to tips and shopping lists. ⁣⁣ ⁣⁣- People who complete the 21-Day Smoothie Diet Challenge lose up to 20 pounds and form long-term healthy eating habits that help them keep the weight off for good. ⁣⁣ ⁣⁣- So JOIN them today!⁣⁣ #bananabread #chocolate #healthyfood #healthyfoodies #healthychoices #healthyeating #healthyeats #healthysnacks #healthymealideas #desserts #cake #vegancake #sweettooth #healthyfoodshare #eathealthy #vegan #vegetarian #plantbased #whatveganseat #healthylifestyle #veganbaking #veganrecipes #healthyrecipes #healthydessert #foodphotography #foodstyling #recipes #veganfood #bestofvegan #chocolatecake

Chocolate banana bread Chocolate version of my favorite wholemeal one-bowl banana bread. Rich, moist and super yummy, perfect to brighten up another boring home office day I'll leave the recipe here below. And I have to remember to save a slice or two for tomorrow morning before it disappears. Because there's nothing better than chocolate cake for breakfast (I'll probably have it with peanut butter and strawberries, highly recommended ) Have a lovely day peeps! . . . . . . Chocolate banana bread 3 medium or 2 large ripe bananas (about 280g without skin) 120ml (1/2 cup) plant milk 60ml (1/4 cup) melted coconut oil 60ml (1/4 cup) maple or agave syrup 1 tsp vanilla extract 1 tbsp apple cider vinegar 200g (2 cups) wholemeal spelt flour 30g (3 tbsp) raw cacao powder 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon pinch of sea salt a large handful of chocolate chips In a large mixing bowl, mash the bananas with a fork. Add plant milk, coconut oil, maple syrup, vanilla and apple cider vinegar. Mix to combine. Add flour, cacao powder, baking soda, baking powder, cinnamon and salt. Mix until well combined, but don't overmix. Transfer to a lined loaf pan and decorate with chocolate chips. Bake at 180C for 35 minutes. Let cool to room temperature before slicing . . . . . . #bananabread #chocolate #healthyfood #healthyfoodies #healthychoices #healthyeating #healthyeats #healthysnacks #healthymealideas #desserts #cake #vegancake #sweettooth #healthyfoodshare #eathealthy #vegan #vegetarian #plantbased #whatveganseat #healthylifestyle #veganbaking #veganrecipes #healthyrecipes #healthydessert #foodphotography #foodstyling #recipes #veganfood #bestofvegan #chocolatecake

SOUPER COZY VEGGIE SPLIT PEA SOUP Good evening and Happy Thursday everyone K so one of my favorite foods ever is soup! I mean who doesn’t like a thick, hot bowl of tasty soup on a cold night?! So this souper soup recipe is actually what my mom makes almost every night as part of dinner so Ive actually only made it once before Don’t get turned of if u don’t like peas- I don’t either- but these split peas are blended!!! But.... it’s delicious and nutritious and everyone deserves to have soup so here the recipe • Recipe Soak a bag of green split peas (we do overnight but u do u) Drain the water and put in a pot. Fill pot with water enough to cover the peas and more! Cook the split peas on low for about 1 1/2 - 2 hours. Blend the peas with a hand blended and add the following veggies cut up into the blended peas: 2 sweet potatoes 1 large onion 5 carrots 1 head garlic 2 parsnips 2 parley roots 2 zucchini optional: add a tiny prie of ginger for extra flavor if you like the flavor of ginger. Salt pepper Add more water. Cook on low for 1 hour. Now blend everything on the pot and you’ve got this delicious warming soup • Hope everyone has a great night  #healthyfood #healthyrecipes #healthyeating #healthydinner #healthysoups #healthyfoodrecipes #healthyfoodlover #healthyfoodies #healthyfoodblog #heathyfoodblogger #healthyfoodblog #healthysouprecipe #paleorecipes #souprecipe #veggierecipes #veggiesoup #roastedchickpeas #foodporn #foodphotography #foodiesofinstagram #foodies #foodiegram #foodblogger #foodgasm #eatingdisorderrecovery #eathealthyfood #eatclean #lovefood #kosherfoodie #kosherrecipes #koshercooking

Follow  @conveganence for daily vegan recipes! • Recipe (yields 2-3 servings)⁣⁣ Ingredients⁣⁣ - 1 small head cauliflower, wash & cut into florets⁣ & pat dry with paper towels ⁣ - 1 small green bell pepper, cubed⁣⁣ - 1/2 small red onion, cubed⁣ - 2 cloves garlic - sliced⁣⁣ - 1/4 cup [40g] dry roasted cashews⁣⁣ - 4 dried Thai chilis/red chilis⁣, softened in hot water & drained⁣ - oil for frying & cooking⁣⁣ ⁣Batter ⁣ - 3/4 cup [96g] all-purpose flour⁣ - 1/2 - 3/4 cup ice-cold water⁣ - 1/4 teaspoon salt⁣ - a few shakes of white pepper⁣ Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.⁣⁣ ⁣ Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.⁣ Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.⁣ Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/⁣ 250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)⁣ ⁣To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.⁣ Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.⁣ *Please be sure to dry florets well before coating or the liquid will slowly thin down #veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast  #breakfasttoast #veganfryup

Lemon coconut tart from this weekend Only a memory now, but such a lovely one I'm definitely remaking it soon, it's one of our favorite desserts and it disappeared too fast. Light, refreshing, zesty, coconutty, everything I love in one recipe. I'm going to share it with you here below ♥️ And I hope you are all safe and doing well. . Lemon coconut tart For the crust: 100g rolled oats 80g raw almonds 40g unsweetened shredded coconut pinch of sea salt 2 tbsp unrefined coconut oil 2 tbsp maple syrup 1 or 2 tbsp cold water For the filling: 300ml full fat coconut milk 60ml maple syrup 60ml lemon juice zest of one lemon (optional) 1 tbsp cornstarch (sub tapioca or arrowroot flour) 1 tsp agar agar Add oats, almonds, shredded coconut and salt to a food processor. Blitz to rough flour consistency. Add coconut oil, maple syrup and 1 tbsp of water, blend to combine. If it sticks together then it's ready, if still too crumbly then add the second tbsp of water and blend. Preheat oven to 180C. Press the crust into 18-20cm tart mold, preferably with removable bottom. Bake for 12 minutes or until golden brown on edges. Let cool on a cooling rack. Add all filling ingredients to a blender and blend for about 10 seconds to combine. Transfer to a saucepan and bring to a boil, cook for about 30 seconds, whisking frequently. Remove from heat and let cool to room temperature, but come back and give it a whisk from time to time. Pour cooled filling into the crust. Place in the fridge for a minimum of 2 hours to set. . . . . . . #lemontart #vegantart #lemoncake #veganbaking #veganrecipes #healthyrecipes #vegansofig #healthybaking #glutenfree #vegan #vegetarian #plantbased #whatveganseat #healthylifestyle #healthyfood #healthyfoodies #healthychoices #veganfoodshare #healthyfoodshare #eathealthy #eatclean #healthyeating #healthyeats #feedfeed #veganfood #recipes #foodpictures #foodphotography #desserts #foodblogger

Happy Wednesday my friends Hope everything is well! I'm getting ready for a forced long weekend (my kids' school is going on strike tomorrow and on Friday), trying to get as much work as possible done I prepared this quick pick-me-up tahini cacao oatmeal this morning and thought I would share a trick with you You can skip plant milk when cooking your oatmeal and instead add a tablespoon of nut or seed butter and water. It will come out super creamy without any milk! And tip number 2 - if you use hot water (I boil it in my water cooker first) you will significantly reduce the time needed to get your oats ready! Ok, and now to the recipe . Tahini cacao oatmeal 60g (about 1/2 cup) rolled oats 240ml (about a cup) of hot water 1 tbsp of light tahini 2-3 tsp of maple syrup pinch of sea salt (don't skip it!) 1/2 tsp of natural vanilla essence 1 tsp of raw cacao 1 tsp of maca powder (optional) Add oats, hot water, tahini, maple syrup, salt and vanilla to a small saucepan. Cook for about 5 minutes, until thick and creamy, stirring frequently. Remove from heat, mix in cacao and, if using, maca powder, transfer to a bowl, top with caramelized banana slices and enjoy! Caramelized banana In a skillet, heat a teaspoon of coconut oil. Add sliced banana and fry for a couple of minutes. Pour 2 teaspoons of maple syrup over banana slices, let cook for one more minute, until nicely caramelized, then flip and cook for another 30 seconds. . . . . . . #oatmeal #oats #porridge #breakfast #healthybreakfast #breakfastideas #heresmyfood #food4thought #foodphotography #foodstyling #youarewhatyoueat #vegan #plantbased #whatveganseat #healthylifestyle #healthyfood #healthyfoodies #morningslikethese #healthychoices #veganfoodshare #foodblogger #foodpictures #healthymealideas #breakfastrecipes #healthyrecipes #bestofvegan #healthyfoodshare #breakfasttime #healthyeating #veganfood

Looking for something easy and delicious to bake this weekend? Let me present you this wholemeal spelt cake with raspberries, my family's favorite cake, 100% approved also by the kids It's fluffy, not too sweet, vegan and really easy to make I'll leave the recipe here below. Hope you have a lovely weekend! . Wholemeal spelt cake with raspberries 4 tbsp olive oil 2 tbsp plain coconut yogurt 100g raw cane sugar 1 tsp vanilla extract 120ml almond milk 120ml orange juice 200g wholemeal spelt flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp of cinnamon (optional) pinch of salt raspberries and almond flakes (for topping) Preheat oven to 180C. Add oil, yogurt and sugar to a large mixing bowl. Whisk with an electric mixer until well combined. Add vanilla, almond milk and orange juice and whisk again. Now add all remaining (dry) ingredients to the bowl and use the same mixer to combine, but don't overmix. Transfer to a small brownie pan (or round ~20cm spring form) lined with baking paper, top with raspberries and almond flakes and bake for 26-28 minutes, until golden brown on top. . . . . . . #cake #vegancake #veganbaking #veganrecipes #veganfoodshare #foodblogger #foodpictures #healthymealideas #healthylifestyle #healthyfood #healthyfoodies #healthychoices #healthyeating #healthyeats #plantbased #wholesome #dessert #healthydessert #healthyrecipes #bakingfromscratch #sweettooth #desserts #easyrecipes #foodphotography #foodstyling #youarewhatyoueat #forksoverknifes #eeeets #cleaneating #bestofvegan