Rooted 🌻
👉 @kimberlymarinaprd for more 💗
You can eat (and sip) your way to better PCOS health 🙏
Questions? Ask away! I would love to answer them for you!
🫖To make these delicious little supercubes, blend some fresh chopped turmeric root and ginger root (no need to peel) with fresh chopped lemon (I peeled mine a bit but you can leave the peel on for a slightly chunkier texture) about a 1/2 cup water and some salt and pepper. Freeze in an ice cube tray and pop one out when you need a hormone-balancing boost. I served mine with a little allulose but a touch of honey would work great too 🍵
Evolution Rejuvenation April Specials 2023
In heaven 🌤️
@kimberlymarinaprd
Ways to add a little starch to your diet without jacking your bloodsugar levels sky high.
Moroccan Lentil Detox Soup
Serves 4
What You Need:
¾ cup (40g) onion, chopped
1 cup (100g) celery, chopped
1 cup ( 110g) carrots, chopped
2 cups (300g) sweet potatoes, chopped
1 ½ cups (490g) cauliflower, chopped
¾ cup (144g) green or brown lentils
7 ½ cups vegetable stock
1 tbsp. olive oil
½ tbsp. fresh ginger, grated
½ tsp. ground turmeric
1 tsp. ground cumin
¼ tsp. ground coriander
½ tsp. salt
pinch of pepper
coriander leaves, to serve
What You Need to Do:
Heat a large soup pan over a medium heat and add 1 tablespoon of olive oil (alternatively, substitute the oil with some water). Add in onions and sauté for 5 minutes until lightly browned on the edges.
Add in the remaining vegetables, along with the lentils, turmeric, cumin, ground coriander, salt and pepper, and grated ginger. Sauté for 1 minute and then pour in the vegetable stock.
Bring the soup to the boil then reduce the heat to a simmer. Simmer the soup uncovered for 18-20 minutes or until the vegetables have softened.
If the soup is too thick, add in a little more vegetable or water to loosen. Serve with a sprinkle of freshly chopped coriander.
Calories Per Serving: 305
Fat: 5 g
Carbs: 55 g
Protein: 14 g
Roasted Zaatar Veggie Flat bread (Serves 3)
What You Need:
½ red bell pepper
½ red onion
½ medium zucchini
8 French green beans
1 tsp. za’atar seasoning or Greek seasoning
1 tsp. olive oil
¾ cup (40g) cooked chickpeas
6 mini whole wheat flatbread or naan bread (can sub GF Bread)
6 tbsp. hummus or white bean dip
drizzle of balsamic glaze (optional)
What You Need to Do:
1. Preheat your oven to 400°F (200°C). Slice the zucchini, onions and red bell pepper into long strips. Cut the ends of the green beans and slice in half.
2. Toss your vegetables and chickpeas onto a baking tray lined with baking parchment and drizzle with olive oil and za’atar seasoning. Place the tray in the oven and bake for 15 minutes until the edges of vegetables have browned a little.
3. Once the vegetables have cooked, toast the flatbread or naan breads in the toaster. Spread 1 tablespoon of hummus onto each individual flatbread and top with the roasted chickpea and vegetable mixture. Drizzle with the balsamic glaze (optional).
Calories: 366 Fat: 13 Carbs: 55 Protein: 14
#plantbased #whatveganseat #vegansofig #plantpower #plantbasedlife #veganbodybuilding #bodytransformation #cleaneating #eatclean #food #foodie #foodporn #glutenfree #healthyeating #instafood #nutrition #vegetarian #veganrecipe #veganfood #plantbasedfood #veganbowls #veganfoodshare
Mexican Chicken Bowl
Serves 4
What You Need:
For the quinoa:
1 tbsp olive oil
2 cloves garlic, minced
1 cup (170g) dried quinoa
1 cup (240ml) vegetable broth
1x 14 oz. (400g) can black beans, drained
1 cup (180g) frozen corn kernels, defrosted
1 tsp chili powder
½ tsp. ground cumin
½ tsp. salt
1 lime, juiced
For the chicken:
1 tbsp. olive oil
1 onion, sliced
1 red bell pepper, sliced
2 cups (270g) shredded chicken
1x 14 oz. (400g) can chopped tomatoes
1 tsp. chili powder
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. chipotle paste
salt & pepper
1 broccoli head, cut to florets
1 lime, wedges, to serve
2 tbsp. cilantro, chopped, to serve
What You Need to Do:
For the Quinoa
1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, stirring frequently, until fragrant.
2. Stir in the quinoa, vegetable broth, beans and corn and season with the spices, salt and pepper. Bring to a boil, then reduce the heat, cover and simmer until the quinoa is cooked through, approximately 20 minutes. At the end add the lime juice and mix well. Set aside until ready to plate.
For the chicken:
1. Heat the olive oil in a large skillet over a medium heat. Add the onion and red bell pepper and cook until tender, around 3-4 minutes.
2. Add in the shredded chicken, chopped tomatoes, spices and chipotle paste. Season with salt and pepper and mix well. Continue cooking until heated through.
3. Meanwhile, place the broccoli in a pot of salted water. Bring to a boil, then turn to low and simmer for 5-6 minutes, until tender.
4. To serve, divide the quinoa and chicken equally between 4 bowls. Serve with the cooked broccoli and lime wedges and garnish with freshly chopped cilantro.
#healthyeating #cleaneating #eatclean #fitfood #wholefoods #healthychoices #healthyrecipes #healthyfoodshare #cleaneats #eattherainbow #realfood #healthylunch #vegetables #healthylifestyle #diet #healthyeats #healthymeals #healthyreci
🥣 Strawberry & Vanilla Overnight Oats 🍓
Serves 3
What You Need:
1 cup (285g) Greek yogurt
1 cup (240ml) vanilla almond milk, unsweetened
1 tbsp. honey
1 cup (165g) strawberries, sliced
1 ½ (135g) cup rolled oats
3 tbsp. chia seeds
1 tsp. vanilla extract
What You Need to Do:
1. Place the Greek yogurt, almond milk, honey and strawberries into a blender and blend until smooth.
2. Transfer the mixture into a medium-sized bowl and stir through the chia seeds and vanilla extract.
3. Now add in the rolled oats and place in the refrigerator for at least 2 hours or overnight.
To serve, top with more fresh strawberries.
#healthyeating #cleaneating #eatclean #fitfood #wholefoods #healthychoices #healthyrecipes #healthyfoodshare #cleaneats #eattherainbow #realfood #healthylunch #vegetables #healthylifestyle #diet #healthyeats #healthymeals #healthyrecipe #healthydiet #lowcarb #fatloss #menopauseweightloss
#weightlossjourney #fitfam #diet #dietplan #nutritionist #nutrition
🥬 Celery & Herb Salad with 🥚 Eggs & 🐟 Anchovy Dressing
Serves 4
What you need:
For the salad:
4 eggs
1 head celery, leaves trimmed, ribs sliced
1 bunch radishes, sliced
½ cup (12g) parsley, chopped
2 tbsp. tarragon, chopped
2 tbsp. dill, chopped
For the dressing:
1 small shallot, chopped
1 tbsp. Dijon mustard
juice of 1 lemon
4 anchovy fillets, in olive oil
½ tsp. salt
¼ tsp. black pepper
½ cup (120ml) extra-virgin olive oil
What You Need to Do:
1. Place the eggs into a small pot and add cold water to cover the eggs by 1 inch (2.5 cm).
2. Bring the pan to a boil over a high heat, then remove the pan from the heat and cover.
3. Set aside to stand for 15 minutes.
4. Drain the eggs, then transfer to a bowl of cold water and allow the eggs to cool.
5. Once cool, peel the eggs and cut them in half.
6. Meanwhile, make the dressing by pulsing the shallot, Dijon mustard, lemon juice, anchovies, salt and pepper in a blender, until smooth.
7. With the motor running, add the olive oil in a slow, steady stream and blend until well combined.
8. In a large bowl, combine the celery, radishes, parsley, tarragon, and dill. Drizzle with some of the salad dressing and toss to coat. Divide between bowls and top with the hard boiled eggs.
To serve, drizzle with more dressing and season to taste.
Carbs: 6 g Protein: 9 g Fats: 33 g Fiber: 2 g Calories: 351
Tell me how you liked it in the comments 😀
Anti-Inflammatory Turmeric & Pineapple Smoothie 🍍
Serves 2:
What you need:
1 ¼ cups (300ml) almond milk, unsweetened
2 cups (60g) spinach, packed
¼ tsp. ground turmeric
1 pinch black pepper
1 tbsp. chia seeds
1 ½ cups (250g) pineapple, chopped
What You Need to do:
Place all the ingredients into a blender and blend until smooth. Divide the smoothie between 2 glasses and serve immediately.
Chickpea Shakshuka - Serves 4
What You Need:
1 tbsp. olive oil
1 white onion, chopped
½ red bell pepper, chopped
2 cloves garlic, minced
2x 14 oz. (400g) can chopped tomatoes
3 tbsp. tomato paste
2 tsp. coconut sugar
2 tsp. smoked paprika
1 tsp. ground cumin
2 tsp. chili powder
salt & pepper
1x 14 oz. (400g) can chickpeas, drained
⅓ cup black olives
2 tbsp. parsley, chopped, to serve
What You Need to Do:
1. Heat the olive oil in a large skillet over a medium heat. Add the onion, bell pepper and garlic and sauté for 5 minutes until soft and fragrant.
2. Add the chopped tomatoes, tomato paste, coconut sugar, paprika, cumin, chili powder, and season with salt and pepper. Stir to combine, then bring to simmer over a medium heat and cook for 3 minutes.
3. Add the chickpeas and olives and stir to combine. Now reduce heat to low and simmer gently for 15-20 minutes.
4. Taste and adjust the seasoning as required. Serve topped with freshly chopped parsley and toasted bread.
#plantbased #whatveganseat #vegansofig #plantpower #plantbasedlife #veganbodybuilding #bodytransformation #cleaneating #eatclean #food #foodie #foodporn #glutenfree #healthyeating #instafood #nutrition #vegetarian #veganrecipe #veganfood #plantbasedfood #veganbowls #veganfoodshare
