Hi friends! My favorite kinda post – food food food.
As always, follow along on Instagram for more plant-based food inspiration. xx
Lentil stew and rice.
Chocolate chip pancakes.
Red lentil chili (High Carb Hannah’s recipe) with some rice and cashew cream.
PB and banana toast.
Homemade tempeh meatballs – I used Minimalist Baker’s recipe. Love them!! Served on spaghetti with homemade gravy.
Vegan strawberry glaze… treat yo self.
Mango for breakfast.
Grilled portobellos with a side of corn and mashed potato/sweet potato.
Silk Key Lime yogurt with granola.
Vegan meatballs + peppers over quinoa.
Chocolate oats with cherries, almond butter, and coconut.
Zucchini + garlic pasta.
In this e-book, you’ll find 40+ pages of:
- 28 of my go-to weight loss meals (breakfast, lunch, dinner, and snack recipes over the course of 7 days)
- Weight loss tips I swear by
- The ultimate healthy vegan diet shopping list
- Snack list
- Recipes made with whole ingredients – no processed food, oil, or sugar
- Vibrant food photography
- Clean layout
If you need ideas and a boost of inspiration on the vegan weight loss front, I hope you’ll invest in your health for under $1 a day. It’s just $6!
Thank you guys for your support, always. xo
The post Plant-Based Life: What I’ve Been Eating Lately appeared first on The Friendly Fig.