Today’s bowl is Mongolian garlic tofu and mushrooms and Japanese style baked pumpkin with brown rice and broccoli. I used garlic-infused oil not garlic so all safe for fodmappers👌👌The recipe for the Mongolian tofu and mushrooms is below ⬇️
1 pkt smoked tofu diced
250 g sliced mushrooms (oyster or shimeji are safe for fodmappers)
Green part of 6 spring onions sliced finely
50 ml tamari
80 ml mirin (or sweet sherry)
1 tbsp cornflour
1 tbsp peanut oil ( and extra 1-2 tsp to sauté mushrooms)
1 tbsp maple syrup
2 tsp garlic oil
1 tsp sesame oil
Mix half of the tamari, half of the mirin/sherry, the garlic oil, and cornflour in a bowl and then add in the diced tofu and stir
Heat the peanut oil in a wok and then add the tofu mixture and stir until golden brown. Set the mixture aside
In a separate pan lightly sauté mushrooms in a couple tsp peanut oil until lightly browned
Add mushrooms to the tofu mixture, add the remaining sauce, sesame oil and maple syrup and stir through until sauce thickens.
Remove from heat and serve with spring onion sprinkled over😋😋 #tofu#veganbowl#vegankitchen#eatplants#wholefood#veganlove#instavegan#veganrecipes#veganfoodshare#plantbased#nourishbowl#buddhabowl#fodmapdiet#fodmap#meatless#eatyourveggies#eatrealfood#plantbasednutrition
Rosemary, Lemon, Zucchini Tahini Oatmeal
Topped with fresh kale, steamed brussel sprouts, sliced cucumber, ginger, lemon and extra tahini.
Finishing the work week on a good note, with plenty of green! 😍😍
Heading back to the airport after our flight to Auckland was reset due to runway obstruction 😢 We were inside the plane for 5 hours, during the wee hours of the morning, before being asked to go down. Barely got any sleep, but going with the flow and grateful to everyone who’s working hard to clean up the debris and making things right with passengers, crew, etc. Fingers crossed our flight will push through today 🤞
Meanwhile, here’s a #nourishbowl I made a couple of weeks back that I would’ve loved to pack with me today. It’s got mixed greens + roasted red radishes & tomatoes + hard-boiled egg + avocado drizzled with evoo, @7grainspantry Lemonsito Puree, sea salt & black pepper 🌱 Easy and tasty!
Quinoa Berry Coconut Bowl 🍓🥥🥣Try changing things up and replacing your morning oatmeal with quinoa. I won’t delve in to the recent study about oats (even organic) containing worrying amounts of the herbicide glyphosate (the main ingredient in Roundup) because I’m not an expert on the subject, but varying your diet choices is never a bad thing. I often make a 12 oz bag of red quinoa, drain it well and store it in the fridge for breakfast bowls. It makes about 6 portions and you can top them with berries, nuts, toasted coconut, nut butters, nut milks, cream, maple syrup, brown sugar, no sugar...you can even make them savory with an egg, spinach, avocado and hot sauce. Seriously, the sky’s the limit here 🥣🍯🌰🥑🍓🥥🥚
Lunch is NEVER boring here - if I get bored of something I simply create something else 😜 Lately I am obsessed with Haloumi, but that will change I am sure and I’ll have a new obsession to throw into my salads. Gone are the days of basic salad hey 😉 there are so many adventurous ways to eat-yo-greens, this one;
Spinach - avocado - green apple - pepitas- pine nuts, roasted on the frypan along with haloumi, pan fried in some olive oil, some carbs in spelt penne pasta and a can of tuna for protein.
A good rule of thumb to go by when your having a meal is a circle that is cut in half, half of that circle should be alllllllll the greens, the tomato and capsicum reds, the carrot oranges - basically think of a rainbow and add as much colour to your plate as you can! The more colour, the more pigment = the more antioxidants that fight off free radicals, the more probiotics and probiotics for your gut and fibre that helps keep your gut system operating smoothly 👌 I’m sure everyone has heard the latest research is pointing to our gut as being our “second brain” - so it pays to make an effort to keep it as clean and nourished as possible for optimal health. The other half of the circle should be divided into three - should be a small palm sized amount of lean protein, healthy fats (in this case nuts and avocado) and complex fibre rich carbohydrates such as sweet potato, rye or sourdough breads that are minimally processed )for all those in Aus Bakers Delight do a great dense high top sourdough that hasn’t got additives) or pasta or rice.
Now - I am off to eat 😍😋
(Ref: understanding nutrition - textbook edition Aus & NZ edition)
Perspective (n.) the way you see things affects the decisions you make as well as the steps you take. When it feels like the universe is conspiring against you, you don't have to let it cripple your resolve and extinguish your passion. Choose to stand. Choose to burn. As cliche as it sounds, the choice is yours ♡
SO WHY ARE WE TOLD TO EAT THE RAINBOW?? 🌈 🌈 🌈 The reason for this is because all foods contain differing nutrients, and eating an abundance and range of foods is the best way to maximise our nutrient intake! Consuming a wide variety of colourful foods is also super beneficial for creating a diverse range of good bacteria in our gut! There is charts you can follow to make sure you are consuming foods from each colour group but the best way to do this is just to look at your plate!! This photo is a close up picture of a nourish bowl that I made a few weeks back. If you would like the recipe it is in the full post, which I posted 7 photos ago! Enjoy your day everyone and remember to #nourishyourbod
I had a coffee with coconut cream, super shrooms, mesquite, maca, collagen and cinnamon before the gym (blended up!), and breakfastlunch is:
Roast carrots, @garysmeats bacon, eggs, chard, rocket and mint from my garden, sauerkraut, kelp flakes, pine-nuts and yasssssssss blue cheese!
It’s Friday and we are having ‘fat pizza’ tonight, which the kids always froth over!
Do you have a Friday food ritual? What is it?