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

Gotta love HEB’s “fresh or free promise”

Every single cup was 3 day expired…yummy yummy lucky me!!


I think this is my health angels way of saying no junk Saturday!!


Lunch: veggie soup, lentil Chips, and pomegranate arils

$2.98 lunch of noms!!!!!!
Free arils, $1 off lentil chips bargain!!

Monday lunch!! Barley mushroom soup Barley pearls, onions, celery, baby portobello mushrooms, carrots, parsley, tomatoe paste, and cumin Added some salt pepper garlic and pepper flakes

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Monday lunch!!

Barley mushroom soup

Barley pearls, onions, celery, baby portobello mushrooms, carrots, parsley, tomatoe paste, and cumin

Added some salt pepper garlic and pepper flakes

Monday Lunch time!! Eat clean train dirty mission Wrap and soup Wrap: cayenne pepper tortilla Filled with red pepper hummus and avocado spread, garbanzo beans,lettuce, tomatoes, red onions, sprouts, spinach, dill pickles, cucumbers, black olives salt and pepper Soup: chickpea Lima bean and tomato stew

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Monday Lunch time!!

Eat clean train dirty mission

Wrap and soup

Wrap: cayenne pepper tortilla
Filled with red pepper hummus and avocado spread, garbanzo beans,lettuce, tomatoes, red onions, sprouts, spinach, dill pickles, cucumbers, black olives salt and pepper

Soup: chickpea Lima bean and tomato stew

Lunch time: Salad bar: sweet and sour tofu, wheat berries, grille radicchio, carrots, tomatoes, mung bean sprouts, alfalfa sprouts, sunflower seeds, pecans, black seasame seeds and pico de gallo and avocado cilantro verde salsa as salad dressing Soup: soybean and Walmart shiitake With seaweed, lemongrass,garlic, shiitake, soy, mirin, garlic, scallions, pear, cucumber, sesame oil, sesame seeds, miso and lemon Drink: 23oz water and 16 oz Buddhas brew pineapple super greens komucha

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Lunch time:
Salad bar: sweet and sour tofu, wheat berries, grille radicchio, carrots, tomatoes, mung bean sprouts, alfalfa sprouts, sunflower seeds, pecans, black seasame seeds and pico de gallo and avocado cilantro verde salsa as salad dressing

Soup: soybean and Walmart shiitake

With seaweed, lemongrass,garlic, shiitake, soy, mirin, garlic, scallions, pear, cucumber, sesame oil, sesame seeds, miso and lemon

Drink: 23oz water and 16 oz Buddhas brew pineapple super greens komucha

Extra Veggie Soup!!!

Was feeling a bit under the weather so crammed a whole yellow squash and green zuchiini along with the can of Amy’s Soup add a lil seasoning and no more sickly!!

Dinner time!!!! Amys mmmmazingggg organic soup and some avacado to celebrate national avacado day!!!!!!

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Dinner time!!!! Amys mmmmazingggg organic soup and some avacado to celebrate national avacado day!!!!!!

A Broke Girls Guide to Vegan Cooking: Straight Broke #2 →

nikkigrantham:

It’s time for the next Straight Broke! Today I give you Two Onion Vegetable Soup with Rice. And a Dragonball Z coffee mug of green tea, just for funsies.

I literally opened my mini fridge this morning and went yikes, I don’t have much in there and payday is still a few days away. So, time to get…

Best vegan soup..and on SALE!!!!

Everything goes better with a little avacado in it!!

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.