Plum and Almond Porridge

Plum and Almond Porridge

 

Plum and Almond Porridge

Warm up on a chilly morning with this comforting bowl of pretty plum porridge, lightly spiced with cinnamon and zesty orange. Using porridge oats, oat bran and quinoa makes it extra hearty, and almond milk makes it vegan and dairy-free. Topped with tart plums and crunchy almonds, this sweet porridge will guarantee that your day starts off well!

Course Breakfast
Keyword almond, breakfast, dairy-free, easy, healthy, morning, oats, plum, porridge, quick, snack, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 345 kcal

Ingredients

  • 6 small plums halved and stoned
  • 2 tbsp maple syrup plus extra to serve
  • 1/4 tsp ground cinnamon
  • 1 orange zested and juiced
  • 100 g porridge oats
  • 50 g oat bran
  • 50 g quinoa or more porridge oats
  • 1 ltr unsweetened almond milk, mixed with 400ml water
  • 2 tbsp almonds roughly chopped

Instructions

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the plums on a large baking tray, drizzle with the maple syrup, then sprinkle with the cinnamon. Toss to coat, then bake for 25 mins. Pour over the orange juice and bake for a further 5 mins until the plums are soft.

  2. Meanwhile, put the porridge oats, oat bran and quinoa (if using) in a large nonstick saucepan and pour over the almond milk and water mixture. Cook over a medium heat, stirring frequently, for 20 mins until the mix is creamy and thick (reduce the cooking time to 4-5 mins if substituting the quinoa for additional oats).

  3. Divide the porridge between 4 bowls and top each with 3 plum halves. Spoon over any cooking juices, drizzle with a little maple syrup, then scatter with the orange zest and almonds to serve.

Recipe Notes

Tip: Stir through some nut butter for added protein, or a little cocoa for a chocolatey treat!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Click here for the original source

Vegan Singapore Noodles

Vegan Singapore Noodles

 

 

Vegan Singapore Noodles

Singapore Noodles simplified to just 10 ingredients and 30 minutes! Add tofu for extra protein and texture. The perfect satisfying, plant-based meal!

Course Main Course
Keyword asian, cuisine, dinner, easy, flavours, healthy, noodles, quick, simple, singapore, stir fry, vegan, veganism, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 342 kcal

Ingredients

Sauce

  • 2 cloves garlic minced
  • 2 tbsp tamari or soy sauce
  • 1-2 tbsp coconut sugar to taste
  • 1 large lime juiced

Noodles

  • 6 ounces thin rice noodles
  • 2 tbsp roasted sesame oil divided
  • 1/4 white or yellow onion thinly sliced
  • 3/4 red bell pepper thinly sliced
  • 12 whole snow peas
  • 1 tbsp tamari or soy sauce
  • 4 tsp curry powder

For Serving (Optional)

  • 8 ounces extra firm tofu pressed dry and cubed
  • sriracha or garlic chilli sauce
  • 2 stalks green onion thinly sliced

Instructions

  1. Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
  2. In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
  3. Heat a large skillet over medium-high heat. Once hot, add half of the toasted sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
  4. Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir (amounts as original recipe is written // adjust if altering batch size). Sauté for 2-3 minutes, then remove from pan and set aside.
  5. To the still-hot skillet, add remaining sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), cooked rice noodles, sauce, and remaining 2 tsp curry powder (amount as original recipe is written // adjust if altering batch size). Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
  6. Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
  7. Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
  8. Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.

  9. See notes if adding tofu!

Recipe Notes

*To add tofu, double the amount of sauce. Then pour half into a separate mixing bowl. Add 1 extra Tablespoon coconut sugar and whisk thoroughly to combine. Add pressed, cubed tofu to a parchment-lined baking sheet and bake in a 400 degree F (204 C) oven for 30-32 minutes, or until golden brown and crispy. Before cooking the vegetables, add the tofu to a lightly greased skillet over medium-high heat and add sauce. Sauté for 3-4 minutes, stirring frequently, until sauce has absorbed and the tofu is very hot and somewhat glazed. Remove from pan and set aside, then continue with recipe as instructed. Add tofu back in with vegetables in step 7.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

for original source click here

5 Great Foods For Loss Weight

Exercise isn’t the only good way to loose weight. Your diet also plays a big part in it too, and if you’re striving for a slimmer bod considering what you eat is a good idea. This can also give you good diet plan ideas for achieving the figure you want.

1.Avocados

These bad boys became super trendy out of no where, and I must say I’m a huge supporter of that craze.

The superfood has so many health benefits, and tastes delicious in my opinion .While most fruits are high in

avocado, food, fruit, health, organic icon

carbs, avocados are loaded with healthy fats.Despite being mostly fat, avocados also contain a lot of water and fibre, making them less energy-dense than you may think. They also contain many important nutrients, including fibre and potassium. However, consuming too many fats of any kind is never a good idea, and many Americans are unaware of avocado’s surprisingly high-calorie count, about 250 per fruit. So avocados do make you loose weight, but eating out of moderation becomes unhealthy for you.

 

2.Nuts

Simple snack, perfect for munching on at home and on the go. Despite being high in fat, nuts are not as fattening as you would expect. They contain balanced amounts of protein, fibre and healthy fats. In fact, studies showed that nuts improve metabolic health and are great for weight loss. Almonds, walnuts and pistachios are the three

nut, peanut icon

healthiest and most weight loss effective nuts. Just make sure not to go overboard, as nuts still fairly high in calories. If you tend to binge and eat massive amounts of nuts, it may be best to avoid them.

 

 

3. Beans & Legumes

Some beans and other legumes can be beneficial for weight loss. This includes lentils, black beans, kidney beans and           some others. These foods tend to be high in protein and fibre, which are two nutrients that have been shown to lead

beans, coffee, coffee beans, food icon

to satiety. They also tend to contain some resistant starch. The main problem is that a lot of people have difficulties tolerating legumes. For this reason, it’s important to prepare them properly. Click here for more info preparing legumes!

 

 

4.Eggs

Eggs are very filling and nutrient-dense.Also, did you know the yolk is by far the most nutritious part? Compared to boiled egg, egg yolk, eggs, hard boiled egg, yolk iconrefined carbs like bagels, eggs can suppress appetite later in the day and may even promote weight loss! Research says eating two eggs in the morning for breakfast can help with weight loss. Yay to eggs!

 

 

5. Leafy Greens

Last on the list, but definitely not least, leafy greens. They are an excellent addition to your weight loss diet. Not only do they keep you full, they are also low in calories and high in fibre. The most recommended greens are include kale, spinach,food, leaf, nature, salad, spinach, vegetable icon collards, swiss chards and a few others. Greens such as kale and spinach are easy to pair with many dishes, and even smoothies!

 

 

There are more weight loss friendly foods, so there might be a part two.Let me know if you agree with our picks!

Vegan Brownies!

 

Vegan Brownies!

These vegan brownies are easy and fun to make! Me and my friend tried this recipe out at her house, and it was a huge success. So ditch that pre-made brownie batter and try this out yourself ,you might just be a professional brownie maker without even knowing it.

Course Dessert
Cuisine American
Keyword brownie, brownies, chocolate, cocoa, coconut, dessert, flavor, healthy, recipe, recipes, vegan, vegetarian
Cook Time 20 minutes

Ingredients

  • 110 g plain flour
  • 20 g cocoa powder
  • 3/4 tsp baking powder
  • 10 g desiccated coconut
  • 80 g brown sugar
  • 50 g golden syrup
  • 120 g soy milk
  • 15 drops vanilla extract

Instructions

  1. To begin with, preheat the oven to 180°C (360°F).
  2. Sift the flour, the cocoa powder, and the baking powder into a bowl.

  3. Add the coconut, the sugar, the syrup, the milk and the vanilla into the bowl, and whisk the ingredients to combine them, and complete the batter.
  4. Pour the batter into a greased 20 centimetres (8 inches) round pan, and bake the brownies for 20 minutes in the preheated oven, remembering to rotate the pan halfway through the cooking time.
  5. Before removing the brownies from the oven, pierce them with a toothpick to ensure that they are cooked. If they are, the pick will come out dry and with no mixture on it.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Original source= Vegan Society

Berry Smoothie Bowl Recipe

 

Smoothie Bowl Recipe

Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 214 kcal

Ingredients

  • 1 cup Organic frozen mixed berries
  • 1 small ripe banana sliced and frozen
  • 2-3 tbsp light coconut or almond milk
  • 1 scoop plain or vanilla protein powder optional*

Toppings

  • 1 tbsp shredded unsweetened coconut desiccated
  • 1 tbsp chia seeds
  • granola (optional)
  • fruit (optional)

Instructions

  1. Add frozen berries and banana to a blender and blend on low until small bits remain - see photo.
  2. Add a bit of coconut or almond milk and protein powder (optional), and blend on low again, scraping down sides as needed, until the mixture reaches a soft serve consistency 
  3. Scoop into 1-2 serving bowls (amount as original recipe is written // adjust if altering batch size) and top with desired toppings (optional). I prefer chia seeds, hemp seeds, and coconut, but strawberries, granola, and a nut or seed butter would be great here, too!

  4. Best when fresh, though leftovers keep in the freezer for 1-2 weeks. Let thaw before enjoying.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source :https://minimalistbaker.com/favorite-smoothie-bowl-5-minutes/