Broccoli recipe for every dish, try it ???? #shorts #cooking #healthy food
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Tofu in your eating window #intermittentfasting | Dr Pal
Protein intake should be at least 1 gram per kg per day. This is critical because fasting helps our repair hormones to be active and protein is very important to build and repair tissue.
In fasting method, it is sometime difficult to get the protein requirement if you eat only two meals a day. Especially if you are a vegan.
Tofu is an excellent source of vegan protein - If you cannot include your protein requirement, please relax your fasting by extending your eating window as protein requirement is more important than fasting.
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Dr. Palaniappan Manickam MD, MPH
Internal Medicine | Gastroenterology | Epidemiologist
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My Favorite Savory Vegan Breakfasts (For Now)
Yondu Vegetable Umami Sauce is my secret ingredient for adding umami flavor to a variety of different dishes. Today I'm showing you some savory vegan breakfasts that I've been enjoying recently. Let me know if you try any of these out for yourself! ????
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Vegan Miso Soup →
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Tofu Cream Cheese → The Hidden Veggies Blog
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0:00 Intro
1:07 Vegan Tamagoyaki & Miso Soup
3:37 Baking Fresh Bread
4:21 Tofu Cream Cheese
6:00 Carrot Lox
7:38 Chickpea Tuna Salad
8:42 Outro
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#Yondu #Sempio #Vegan #VeganBreakfast #MultiPurpose
How to eat more salads | FeelGoodFoodie
If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
#eatmoreveggies #eatmorevegetables #eatmoresalads #saladrecipe #saladrecipes #saladtips
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Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
I’m all about easy, last-minute meals and recipe ideas that don't compromise on flavor or nutrition. From fresh and convenient recipes to step-by-step tutorials, I’ve got you covered for those hectic days when you need a delicious meal fast!
Inspired by the Lebanese foods and dishes of my childhood, everything I make has a little Mediterranean, a lot of freshness, and a good dose of flavor. It’s not ordinary, but it is easy. Mostly, it’s good – so good!
I’ll inspire you with delicious, healthy recipes.
I’ll guide you through essential cooking tutorials.
I’ll entertain you with cooking videos that bring you into my kitchen.
I just launched Oath - my own brand of oat bars, overnight oats and granola!
Check it out at
???? THANK YOU FOR WATCHING!
WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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WHAT I EAT IN A DAY IN JAPAN / SUMMER easy vegan recipes/ kabocha spread & tofu poke bowl
Use my code MIWA20 and link: to get 20% off your first authentic Japanese snack box from Bokksu! Take advantage of this limited time offer!
WHAT I EAT IN A DAY IN JAPAN IN SUMMER! I'll show what I cook for my Japanese family without using any heat! No-cook, No-heat is the best in summer especially here in Tokyo! All of them are vegan, so I hope you guys will enjoy it!
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▶RECIPE MENTIONED IN THE VIDEO
-KABOCHA SPREAD
-EGGPLANT SWEET AND SOUR SALAD
-VEGAN POKE BOWL
-PANTRY ESSEINTIALS VIDEO
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This video was sponsored by Bokksu