Prep-able protein power pots, the perfect addition to any lunch🤤🥗
🌱Recipe: -Cook 3 portions of quinoa according to instructions. When cooked, drain and set aside to cool. Season with extra virgin olive oil, salt and black pepper. -Meanwhile prep your veggies. Chop 1/2 a cucumber, 1 punnet of cherry tomatoes, 1/2 jar of olives and set aside. -Prep your kale but chopping finely and massaging with extra virgin olive oil and lemon juice. -Prep your chickpeas by draining and rinsing a jar of chickpeas and add 1 tsp smokey paprika, 1 tsp salt and 1/2 tsp black pepper. -Plate up 3 jars with a layer of chickpeas, tomato’s, cucumber, olives, kale and quinoa and store in the fridge for up to 3 days. -Serve as a lunchtime meal for 1 person, or as a side salad for 2 people. 🎥@veganexplorergirl
Easy & Healthy No Bake Superfood Brownies������������
These No Bake Superfood Brownies by @helens_vegan_kitchen are sweet, delicious and totally refined sugar, gluten and dairy free ������ ������Ingredients (makes 10-12) 1.5 cups mixed nuts 12 large, soft medjool dates, pitted 1/2 cup peanut (or almond) butter 3 tbsp raw cacao powder Pinch sea salt 1-2 tbsp water or maple syrup if you want them sweeter Topping ingredients: 4 tbsp melted coconut oil 4 tbsp raw cacoa powder 3 tbsp maple syrup Handful of nuts/seeds/fre #HomeRemediesToCureCold
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Indulge in the deliciousness of our Creamy Sweet Potato Salad recipe, packed with nutrient-rich leafy greens. This healthy and easy dish is perfect for a refreshing meal or a wholesome side. Try it today and enjoy the flavorful combination of sweet potatoes and vibrant greens. #sweetpotato #salad #healthyrecipes #easyrecipe
Baba Ganoush - Love & Lemons

Love and Lemons
Dip de berenjena asada con crujientes de garbanzos
Ingredientes para el Dip: -1 berenjena -1 pimiento rojo -1 cabeza de ajo -2-3 cucharadas soperas de queso crema -2 cucharadas soperas de tahini -Zumo de media lima -Sal al gusto Ingredientes para el crujientes de garbanzos: -150g de garbanzos cocidos del bote -1 cucharadita de sal aprox -1 cucharadita de comino molido -1 cucharadita de pimentón -un chorrito de aceite de AOVE PASOS: -Asar las verduras en el horno a 200ºC durante 30 min aprox. -Quitar la piel de berenjena y pimiento rojo. -Triturar con los restos de los ingredientes en robot de cocina. -En un bol mezclar todos los ingredientes de garbanzos y tostarlas en la freidora del aire a 180º durante 45 min. -también se puede hacer en horno el paso anterior. -Poner en un bol la mezcla de verduras y decorar con los garbanzos. Servi