24.vegan.randomness fitness.health.happiness.PINK pretty pictures and anything else that grabs my eye!!!

I've been working on gradually going from over 350lbs to a healthy new me over 5 years, vegan for a little over 3 years now!!

“It does not matter how slow you go so long as you do not stop.” -Confucius

Breakfast for dinner 💕

Double stuffed mushroom and sausage gravy biscuits with a side of baby white potatoes I pan fried and topped with sausage/mushroom mix and a lil bit of gravy and pinch of fresh herbs ☺️

Prior to making the biscuits I added some fresh black pepper and granulated garlic and rubbed it in…don’t over bake no ones likes not fluffy flakey biscuits these were perfect

This was my first time using whole wheat flour and I usually get a breakfast sausage in a tube from the produce section, which I do prefer for this still, but all the sell by dates were bad!
👎😫


ANYWAYS

given the adjustments…..


Hello delish!!


and……..

Can’t have dinnerfast without chocolate milk 🍫❤️

Getting excited for dinner…gonna have Brussels sprouts, fresh oven fries and 2 gardein mini sliders w guacamole, lettuce, vegan cheese and smoked Thai coconut humus!!

Pictures to follow if I don’t devour it first!!

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Getting excited for dinner…gonna have Brussels sprouts, fresh oven fries and 2 gardein mini sliders w guacamole, lettuce, vegan cheese and smoked Thai coconut humus!!

Pictures to follow if I don’t devour it first!!

Vegetable Tian →

Vegetable Tian - a beautiful side dish with potatoes, tomatoes, yellow squash, zucchini, caramelized onions and garlic.

Slammin time! 

Tuesday eat clean challenge 

Whole wheat tortilla with vegan refried beans,organic baby red potatoes, pico de gallo, house made avocado cilantro salsa verde, chopped jalapeños and cilantro mix
Salt pepper and dap of Sriacha 

Red machine naked smoothie 

Golden Washington apple


Each days a fresh chance to make healthy choices…why not start now??!

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Slammin time!

Tuesday eat clean challenge

Whole wheat tortilla with vegan refried beans,organic baby red potatoes, pico de gallo, house made avocado cilantro salsa verde, chopped jalapeños and cilantro mix
Salt pepper and dap of Sriacha

Red machine naked smoothie

Golden Washington apple


Each days a fresh chance to make healthy choices…why not start now??!

Vegan breakfast fajitas tempeh tacos 

Top left corner is the fajitas
Tempeh with peppers onions and fajita seasoning 

Vegan refried beans 
Sautéed baby red Potatoes 
Huge side of pico and chopped cilantro jalapeño mix drizzle of salsa verde 

And can’t do without 2 wheat tortillas and avavado 

Blue machine naked smoothie and an apple

View in High Quality →

Vegan breakfast fajitas tempeh tacos

Top left corner is the fajitas
Tempeh with peppers onions and fajita seasoning

Vegan refried beans
Sautéed baby red Potatoes
Huge side of pico and chopped cilantro jalapeño mix drizzle of salsa verde

And can’t do without 2 wheat tortillas and avavado

Blue machine naked smoothie and an apple

fuckyeavegans:

Healthy and Delicious: Mexican Potato Soup
Ingredients:
 
1 pound boiling potatoes, peeled and diced (about 2 cups)
Kosher salt
3 large red ripe tomatoes, about 1 1/4 pounds, peeled and coarsely chopped
1 medium onion, coarsely chopped (about 1 cup)
2 cloves garlic, coarsely chopped
1 canned chipotle in adobo sauce, coarsely chopped
2 cups vegetable stock
1/3 cup cilantro, finely chopped
Directions:
Place in large saucepan and cover with water by about three inches. Season water with salt. Bring to a boil and cook until tender but firm to the bite (potatoes will cook further in step 2). Drain potatoes and set aside. Meanwhile, blend tomatoes, onion, garlic, and chipotle pepper in blender at high speed until smooth, about 30 seconds.

Pour tomato mixture into large saucepan. Add vegetable stock and potatoes. Stir to combine and season to taste with salt. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are completely tender, about 7 to 8 minutes. For thicker broth, mash a few potatoes against side of pot with wooden spoon. Add cilantro and simmer for 2 minutes longer. Serve immediately with extra cilantro, sour cream, and cashew cream as desired.

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fuckyeavegans:

Healthy and Delicious: Mexican Potato Soup

Ingredients:

 

  • 1 pound boiling potatoes, peeled and diced (about 2 cups)
  • Kosher salt
  • 3 large red ripe tomatoes, about 1 1/4 pounds, peeled and coarsely chopped
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 2 cloves garlic, coarsely chopped
  • 1 canned chipotle in adobo sauce, coarsely chopped
  • 2 cups vegetable stock
  • 1/3 cup cilantro, finely chopped

Directions:

  1. Place in large saucepan and cover with water by about three inches. Season water with salt. Bring to a boil and cook until tender but firm to the bite (potatoes will cook further in step 2). Drain potatoes and set aside. Meanwhile, blend tomatoes, onion, garlic, and chipotle pepper in blender at high speed until smooth, about 30 seconds.
  2. Pour tomato mixture into large saucepan. Add vegetable stock and potatoes. Stir to combine and season to taste with salt. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are completely tender, about 7 to 8 minutes. For thicker broth, mash a few potatoes against side of pot with wooden spoon. Add cilantro and simmer for 2 minutes longer. Serve immediately with extra cilantro, sour cream, and cashew cream as desired.