The Place in Me

veganfoody:

Chickpea Ratatouille

lumpycurvy:

lunch: mixed greens salad with blue cheese, apple slices, walnuts with a homemade red wine vinaigrette, and a piece of whole wheat toast with smashed avocado

prettybalanced:

Muesli with Chia Seeds, Yogurt, Apples and Walnuts

healthymissfit:

garden-of-vegan:

stir-fried tofu, carrot, green bell pepper, mushroom, onion, and spinach, lentils, and whole wheat couscous

this looks stupid delish, DROOOOOOOOOL

gimme gimme gimme

gaintheirjealousy:

Lunchtime: Omelette with mushrooms, filled with tomato, feta cheese, olives and parsley; Salad with spinach, bell pepper, cucumber, beans, parsley and spring onion; sooo good!

strawbirdies:

Benefits of Avocados

• It’s good for your heart - the high folate content helps reduce heart disease
• Best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health
• Makes a great rub for dry skin
• Source of healthy (monounsaturated) fats
• Nutrition powerhouse - contains fiber and protein
• Prevents breast cancer, oral cancer, and prostate cancer
• Tastes good with almost anything c: 

strawbirdies:

Benefits of Oatmeal

• High fibre and complex carbohydrates stabilize blood sugar levels 
• Reduces risk of diabetes
• Source of vitamin E, zinc, selenium, copper, iron, magnesium, manganese, and protein
• Contains lignans which protect against heart disease and cancer
• Enhances immune response to disease
• Keeps you full for a long time
• Great with so many toppings - peanut butter, apple, banana, nuts, chocolate chips… get creative! 

back-tohealthy:

beautifulpicturesofhealthyfood:

A healthy take on CPK’s California Club Pizza. Click HERE for recipe.

This is probably the only pizza I’d be willing to eat.

theperfectblend:

Buy Locally- Farmers Markets

• To Have More Control Over What we Put Into Our Bodies

-In our modern age of food preservatives and additives, genetically altered crops and E. coli outbreaks.Given the impossibility of identifying the pesticides used and the route taken to grow and transport, say, a banana from Central America to our local supermarket, foods grown locally make a lot of sense for those who want more control over what they put into their bodies.

• Locally Grown Food Tastes Better
  - farmers who sell direct to local consumers need not give priority to packing, shipping and shelf-life issues and can instead “select, grow and harvest crops to ensure peak qualities of freshness, nutrition and taste.” Eating local also means eating seasonally, a practice much in tune with Mother Nature.
• Eat Locally Grown Food for Better Health
  “Local food is often safer”. Even when it’s not organic, small farms tend to be less aggressive than large factory farms about dousing their wares with chemicals.” Small farms are also more likely to grow more variety.

• You’ll safeguard your health.
  Knowing where your food comes from and how it is grown or raised enables you to choose safe food from farmers who avoid or reduce their use of chemicals, pesticides, hormones, antibiotics, or genetically modified seed in their operations. Buy food from local farmers you trust.

They all look so delicious too. And local farmers are some of the cutest, sweetest people. When I went last week they were all so eager to talk with me, share recipes, and offered me some really good advice about growing plants at home. You don’t get this kind of wholesome, warm people-to-people interaction at a grocery store.

(Source: live--love--fitness)

zenlikebuddha:

For the Love of Food: Whole Grain Quinoa & Lentil Wrap on We Heart It. http://weheartit.com/entry/29232109

Oooh! Someone actually has a picture of this! It’s one of my favorite things to eat. I add spinach leaves, asparagus, and mushrooms. I can’t believe someone else thought of this! They even have the rainbow quinoa!

Messy but delicious :)

These are my next conquests.