4/18

10:45 * 1 banana, lots papaya and pineapple, 2 cups soymilk

16:30 * blanched sprouts, potato, chinese yam, 1 banana, some almonds, 1 18 rabbits fig cranb bar…..bit of pine nuts

22:00 * 1 mushroom yum

23:30 * some orange pulp and juice w/ pear

00:00 * lots cold papaya, 3/4th cup of cashews, 2 prunes

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fit-is-healthy:

veganfoody:

The Nourish + Glow Miracle Bowl

ugh so hungry

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3,608 notes

teenshealthandfitness:

Great summer foods!

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159,150 notes

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31,695 notes

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havocados:

full, non-segmented image

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runningonstrong:

booty workout

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wholelifenutrition:

The NEW Whole Life Nutrition Cookbook

The brand new, completely revised edition of The Whole Life Nutrition Cookbook is available for preorder now! I’m so excited to share beautiful photos from our new book and answer the many questions we’ve been receiving about it. If you’ve been following us on Facebook, Tumblr, and Instagram you’ve likely seen updates about the new book. Our publisher, Grand Central Life & Style, did a beautiful job with the layout and design. 

This book is the guidebook for learning how to stock and prepare whole foods…and how to be the healthiest YOU! 

We will guide you through the process of stocking whole foods, from the healthiest meats and seafood to the best types of fats and oils…and even the healthiest forms of chocolate! You’ll learn tips for switching your diet to a healthy unprocessed one, as well as detailed information on the benefits of each whole food group {Greens, Vegetables, Fruits, Whole Grains, Legumes, Nuts and Seeds, Meats & Seafood, Dairy Foods, Sea Vegetables, and Fats}. 

There are over 450 pages of recipes and information!

The NEW chapters to this edition of The Whole Life Nutrition Cookbook include The Whole Diet Story, Digestive Health, The Whole Toxicity Story, Smoothies, and Get Cultured! 

With all of the confusion people have over what to eat today we broke down each popular diet from Raw Vegan to Paleo and talked about the benefits and drawbacks of each, all backed up with solid science. 

Excerpt from the book: "Everyone’s body is different. Digestion and immune functions can be compromised by what we eat and how we live. Food sensitivities—to gluten, dairy, corn, and soy—are a reality for many. As a result, some people thrive on one diet while others don’t. Your goal should not be to try the hot new lifestyle trend, but to find a way of eating that is best for you."

Pictured above are a few recipes from the Get Cultured! chapter where you will learn to make all sorts of cultured and fermented recipes, including dairy-free yogurt, coconut water kefir, and kombucha. 

The Salad and Vegetable Chapter is packed full of simple recipes to nourish your body and your soul.This book provides plenty of recipes and ideas for preparing healthy & sustainable forms of meat, poultry, and seafood. You’ll learn how to prepare whole grains, plus many delicious recipes that use them. And, well, a cookbook wouldn’t be complete without a chapter on desserts! This book only uses healthy, whole, unprocessed ingredients to create luscious dessert and simple treat recipes!

FAQs

How many new recipes does this edition contain?

Over 100! With a total of over 300 recipes!

What’s different about this edition?
We’ve added 4 whole new chapters like I mentioned above (The Whole Diet Story, Digestive Health, The Whole Toxicity Story, Smoothies, and Get Cultured!), plus revised information in the other chapters to make sure all of the science was completely up-to-date.

How similar is this book to your Nourishing Meals cookbook?
They are two completely different books. Each has its own recipes, there are no crossovers. Both books are gluten-free and offer healthy whole foods recipes, but that’s as similar as it gets. You’ll probably want to have both books if you enjoy my recipes. 

Will this book be available on Kindle?
Yes, you can go to Amazon.com to preorder it now.

Will this edition have photos?
Yes, this blog post contains some of the photos that are in the book. There is not a photo for every recipe though….there are over 300 recipes, so 300 photos just wasn’t feasible. 

Where can I buy it?
It will be available at all major book retailers, including Amazon.com, Barnes and Noble, and Powell’s Books. You will also be able to find it at independent retailers. If you preorder now through Amazon.com you will be guaranteed the lowest preorder price! So If you ordered it when it was $20 but at some point the price drops to $13 during the time before the release date, you will be charged $13 when it ships. Fun huh! Go to our book’s page on Amazon to check out the preorder price. Last time I checked it was 42% off the list price! 

When does the book come out? 
The release date is scheduled for April 29th, 2014.

Is the book Gluten-Free?
Yes, the entire book is gluten-free with many grain-free recipes. The book includes optional dairy in a few recipes. There are also a few recipes with eggs and soy (tempeh, miso, and tofu).

Do the recipes contain xanthan or guar gums?
No, all of the recipes are free of gums. Instead I have used chia seeds or just created the recipes to not need any binders. 

I’m Vegan, are there enough recipes to suit my needs?
Yes, we focus on eating a plant-rich diet with the addition of healthy & sustainable sources of meat, poultry, and seafood. There are many vegan recipes in this book including recipes for main dishes, breakfasts, baked goods, and desserts. 

(via tumblrgym)

862 notes

wholelifenutrition:

Replacing wheat flour with gluten-free flours
Did you know?
You can still enjoy breads, cookies, cakes, and pastas with such alternatives as brown rice flour, quinoa flour, buckwheat flour, nut flours, coconut flour, and arrowroot starch?
Read More

wholelifenutrition:

Replacing wheat flour with gluten-free flours

Did you know?

You can still enjoy breads, cookies, cakes, and pastas with such alternatives as brown rice flour, quinoa flour, buckwheat flour, nut flours, coconut flour, and arrowroot starch?

Read More

(via tumblrgym)

999 notes

tumblrgym:

wholelifenutrition:

Healthy Holiday Grain-Free Treats and Raw Desserts Ebook
24 easy recipes for healthy sweet and savory holiday treats. Recipes for breads, muffins, pies, tarts, crisps, cakes, cupcakes, raw treats, and accoutrements! Serve up tasty desserts made without any refined sugars, grains, gluten, dairy, or soy! 10 out of the 24 recipes are egg-free as well. 
Check It Out Here

I know there are a lot of you guys with dietary restrictions so it can be hard to find good things to make that fit into that. Here’s a nice collection of desserts that actually taste really good.

tumblrgym:

wholelifenutrition:

Healthy Holiday Grain-Free Treats and Raw Desserts Ebook

24 easy recipes for healthy sweet and savory holiday treats. Recipes for breads, muffins, pies, tarts, crisps, cakes, cupcakes, raw treats, and accoutrements! Serve up tasty desserts made without any refined sugars, grains, gluten, dairy, or soy! 10 out of the 24 recipes are egg-free as well. 

Check It Out Here

I know there are a lot of you guys with dietary restrictions so it can be hard to find good things to make that fit into that. Here’s a nice collection of desserts that actually taste really good.

(via tumblrgym)

851 notes

"The time will come
When, with elation,
You will greet yourself arriving
At your own door, in your own mirror,
And each will smile at the other’s welcome.

And say, sit here, Eat.
You will love again the stranger who was your self.
Give wine. Give bread. Give back your heart
To itself, to the stranger who has loved you

All your life, whom you ignored
For another, who knows you by heart.
Take down the love letters from the bookshelf,

The photographs, the desperate notes,
Peel your image from the mirror.
Sit. Feast on your life."

Derek Walcott, "Love After Love" (via poetrylit)

(via roughlythatexactly-deactivated2)

119 notes

muffintop-less:

Gluten-Free Vegan Pumpkin Chili
Want a quick, healthy, tummy-warming dish for dinner that costs less than $1.50 per serving and can be made in about 20 minutes? Try this vegan chili. It’s loaded with protein – at more than 15 grams per serving, 12+ grams of fiber, potassium, and vitamin A. And it’s delicious! Combining the natural, subtle sweetness of pumpkin and spice with the mild heat of peppers. But don’t worry, it’s not too spicy! Unless you want it to be. And it’s even better the next day when it thickens even more and the flavors have really had a chance to fuse together! In fact, you might like to consider doubling or tripling this recipe – for leftovers – or for freezing (to be eaten another day when all you have time for is a little reheating).
Vegan Pumpkin Chili by Janice Amee
1 Tablespoon olive oil
2 Tablespoons minced garlic
1 onion (chopped – approximately 2 cups)
1 bell pepper (chopped – approximately 1 cup)
*1 Ancho chili pepper (minced, approximately 1/3 cup) OR 1 can (4 oz.) mild fire roasted chilies
1 can black beans (approximately 15 oz.)
1 can kidney beans (approximately 15 oz.)
1 can tomatoes (chopped, with the juice) or 2 cups fresh tomatoes chopped
1 can 100% pumpkin (approximately 15 oz.)
2 teaspoons sea salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cayenne pepper (more if you like it spicy)
Saute minced garlic, chopped onion, and peppers in oil until tender. Add canned tomatoes, beans (no need to drain or rinse – just dump the whole thing in!), and spices. Simmer for a few minutes. Add the pumpkin. Stir and heat thoroughly. Taste and adjust seasonings as you prefer. That’s all there is to it!
Serves 4 – 6
And if you’re looking for a nice bread to go with it – consider this cornbread: Gluten-Free Cornbread
For more Gluten-Free recipes check out: Janice Amee’s Gluten Free

muffintop-less:

Gluten-Free Vegan Pumpkin Chili

Want a quick, healthy, tummy-warming dish for dinner that costs less than $1.50 per serving and can be made in about 20 minutes? Try this vegan chili. It’s loaded with protein – at more than 15 grams per serving, 12+ grams of fiber, potassium, and vitamin A. And it’s delicious! Combining the natural, subtle sweetness of pumpkin and spice with the mild heat of peppers. But don’t worry, it’s not too spicy! Unless you want it to be. And it’s even better the next day when it thickens even more and the flavors have really had a chance to fuse together! In fact, you might like to consider doubling or tripling this recipe – for leftovers – or for freezing (to be eaten another day when all you have time for is a little reheating).

Vegan Pumpkin Chili by Janice Amee

  • 1 Tablespoon olive oil
  • 2 Tablespoons minced garlic
  • 1 onion (chopped – approximately 2 cups)
  • 1 bell pepper (chopped – approximately 1 cup)
  • *1 Ancho chili pepper (minced, approximately 1/3 cup) OR 1 can (4 oz.) mild fire roasted chilies
  • 1 can black beans (approximately 15 oz.)
  • 1 can kidney beans (approximately 15 oz.)
  • 1 can tomatoes (chopped, with the juice) or 2 cups fresh tomatoes chopped
  • 1 can 100% pumpkin (approximately 15 oz.)
  • 2 teaspoons sea salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cayenne pepper (more if you like it spicy)

Saute minced garlic, chopped onion, and peppers in oil until tender. Add canned tomatoes, beans (no need to drain or rinse – just dump the whole thing in!), and spices. Simmer for a few minutes. Add the pumpkin. Stir and heat thoroughly. Taste and adjust seasonings as you prefer. That’s all there is to it!

Serves 4 – 6

And if you’re looking for a nice bread to go with it – consider this cornbread: Gluten-Free Cornbread

For more Gluten-Free recipes check out: Janice Amee’s Gluten Free

1,861 notes

foodandwinephotos:

© John Kernick
Burger Love: No meat, no problem. Top Chef All Stars winner Richard Blais adds meaty flavor to his delicious veggie burgers with ground porcini mushrooms.
Recipe: Veggie Burgers with Pomegranate Ketchup

foodandwinephotos:

© John Kernick

Burger Love: No meat, no problem. Top Chef All Stars winner Richard Blais adds meaty flavor to his delicious veggie burgers with ground porcini mushrooms.

Recipe: Veggie Burgers with Pomegranate Ketchup

(Source: foodandwine)

246 notes