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OH SHE GLOWS
Vegan Recipes to Glow From The Inside Out. Hey everyone! I hope you’re doing well and staying safe out there. This post is a shift from my usual recipe-related content, but it’s one I’ve been asked to do for ages now and I’m happy to finally have this post puttogether.
RECIPES ARCHIVES
I’m Angela, the founder of Oh She Glows. Since 2008, I’ve been on a journey to glow from the inside out by creating crowd-pleasing plant-based recipes.MEAL PLANS ARCHIVES
I’m Angela, the founder of Oh She Glows. Since 2008, I’ve been on a journey to glow from the inside out by creating crowd-pleasing plant-based recipes. MY FAVOURITE HOMEMADE GRANOLA (TO DATE!) 1/3 cup dried cranberries. 1/3 cup raisins. handful pepita seeds. Directions: preheat oven to 300F. In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently. In a veryDINNER ARCHIVES
I’m Angela, the founder of Oh She Glows. Since 2008, I’ve been on a journey to glow from the inside out by creating crowd-pleasing plant-based recipes.CASHEW SOUR CREAM
Directions. Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain. Place the drained cashews in a high-speed blender. Add the water, lemon, vinegar, and salt. Blend on high until super smooth. VEGAN SHEPHERD’S PIE WITH GRAVY Suggestion: Serve with All-Purpose Vegan Gravy. Directions: 1. Preheat oven to 425F and lightly oil a 2.5 quart/2.3 litre casserole dish. Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on VEGAN CINNAMON ROLLS (WITH MAKE-AHEAD OPTION!) Add 2 cups of flour into a large mixing bowl. Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. StirCHICKPEA SALAD
Directions. In a large bowl, mash the chickpeas with a potato masher until flaked in texture. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined. Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste. 10-SPICE VEGETABLE SOUP (FREEZER FRIENDLY, VEGAN, GLUTEN Drain and rinse the cashews. In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside. In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent.OH SHE GLOWS
Vegan Recipes to Glow From The Inside Out. Hey everyone! I hope you’re doing well and staying safe out there. This post is a shift from my usual recipe-related content, but it’s one I’ve been asked to do for ages now and I’m happy to finally have this post puttogether.
RECIPES ARCHIVES
I’m Angela, the founder of Oh She Glows. Since 2008, I’ve been on a journey to glow from the inside out by creating crowd-pleasing plant-based recipes.MEAL PLANS ARCHIVES
I’m Angela, the founder of Oh She Glows. Since 2008, I’ve been on a journey to glow from the inside out by creating crowd-pleasing plant-based recipes. MY FAVOURITE HOMEMADE GRANOLA (TO DATE!) 1/3 cup dried cranberries. 1/3 cup raisins. handful pepita seeds. Directions: preheat oven to 300F. In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently. In a veryDINNER ARCHIVES
I’m Angela, the founder of Oh She Glows. Since 2008, I’ve been on a journey to glow from the inside out by creating crowd-pleasing plant-based recipes.CASHEW SOUR CREAM
Directions. Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain. Place the drained cashews in a high-speed blender. Add the water, lemon, vinegar, and salt. Blend on high until super smooth. VEGAN SHEPHERD’S PIE WITH GRAVY Suggestion: Serve with All-Purpose Vegan Gravy. Directions: 1. Preheat oven to 425F and lightly oil a 2.5 quart/2.3 litre casserole dish. Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on VEGAN CINNAMON ROLLS (WITH MAKE-AHEAD OPTION!) Add 2 cups of flour into a large mixing bowl. Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. StirCHICKPEA SALAD
Directions. In a large bowl, mash the chickpeas with a potato masher until flaked in texture. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined. Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste. 10-SPICE VEGETABLE SOUP (FREEZER FRIENDLY, VEGAN, GLUTEN Drain and rinse the cashews. In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside. In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. ALL-PURPOSE VEGAN CHEESE SAUCE Directions. Soak the cashews in a bowl of water overnight. Drain and rinse. (For a quick-soak method, bring a small pot of water to a boil and turn off the heat. Add the cashews to the hot water and soak for 30 to 60 minutes. Drain and rinse.) Add potatoes and carrots to a VEGAN CINNAMON ROLLS (WITH MAKE-AHEAD OPTION!) Add 2 cups of flour into a large mixing bowl. Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. Stir 10-SPICE VEGETABLE SOUP (FREEZER FRIENDLY, VEGAN, GLUTEN Drain and rinse the cashews. In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside. In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent.CASSEROLES ARCHIVES
I’m Angela, the founder of Oh She Glows. Since 2008, I’ve been on a journey to glow from the inside out by creating crowd-pleasing plant-based recipes. OUR PERFECT VEGGIE BURGER Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Whisk the ground flax and water in a small bowl and set aside for about 5 minutes so it can thicken. Into a large mixing bowl, add the drained black beans.ENDURANCE CRACKERS
Preheat the oven to 300ºF (150°C). Line a large baking sheet with parchment paper. In a large bowl, combine the chia seeds, sunflower seeds, pepita seeds, and sesame seeds. Add the water, garlic, and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. 8-MINUTE PANTRY DAL: TWO WAYS Peel (if necessary) and dice the veggies into 1/2-inch pieces. Add them into the pot and stir until combined. Increase heat to medium. Add in the rest of the ingredients (lentils, water, diced tomatoes , coconut milk, all the spices, salt, and pepper). Stiruntil combined.
GLOWING SPICED LENTIL SOUP Increase heat to high and bring to a low boil. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender. Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if BLACK BEAN AND BUTTERNUT SQUASH BURRITOS Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low. When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. BANANA BREAD MUFFIN TOPS Directions. Preheat oven to 350F and line a large baking sheet with parchment paper. Add the peeled bananas, pitted dates, coconut oil, and vanilla into a food processor. Process until smooth. I let it run for a minute or so. Add in the cinnamon, baking powder, and salt and process again until combined.* The App
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OBSESSION-WORTHY PEANUT BUTTER COOKIE ICE CREAM June 29, 2019 Angela (Oh She Glows) by Angela (Oh She Glows) on June 29, 2019 Many years ago, I was reading a blog post by a blogger I’d been following for a while. She wrote about a recent struggle with depression and her honest words made such an impact on me. I remember thinking how brave it was for her to tell her story. While I hated that she was going through it, I also recall feeling comfort in her words because it was another reminder that even those we admire and put on a pedestal are human. I was just like…_Wow, it must’ve taken so much for her to share that._ At the time, I was early on in my blogging journey, and I told myself that I would always try to share my struggles, just like she did. Last week, I gave a speech at the University of Guelph at their Awards of Excellence Gala (you can see some photos in my saved story onInstagram!
). In
my speech, I shared how I’ve struggled with my mental health, like anxiety, since I was very young and how it’s felt debilitating at certain points in my life. I spoke about how various personal challenges have coincided with a career that’s made me face them head on. The day before the event, I almost decided to scrap my speech and write something that was easier to talk about, but I said screw it and decided to share it. It was _my_ story! Allowing myself to feel shame surrounding my story only gives it power. After my speech, a man with a warm smile came up to me, crouched down next to my chair, and thanked me for my speech. He talked about a time in his life when he struggled with his mental health, and we both had tears in our eyes by the end of our conversation. Another man came up later to tell me about his young relative’s struggles. This night was yet another reminder of the power of vulnerability and it left such an impact on me! It’s been a bit of a strange year for me (one that I can’t believe we’re already half-way through!). I went through an emotional time for the first few months of the year and found myself in a mild depression. I lost joy and passion for so many things. At certain points, I couldn’t even bring myself to get back to messages from friends and family. It makes me emotional just writing about it now because the difficult emotions of that time come back so easily. After suffering in silence for 2 to 3 months, I finally opened up to my friends and family about it and got help. I’ve been in a much better place since the spring. I wanted to be honest about it and to let you know what was going on at the time, but I didn’t feel strong enough to talk about it when I was in the thick of it. There’s also been another reason for my absence and this is something that’s much easier to tell you about! I have a third cookbook in the works and I’ve been working on it for about a year and a half now! Okay, okay, I did let this news “slip” in the blog comments a couple times and also in my Instagram DM’s, too, so you may already know. ;) I’ve held off announcing it here because during certain periods, well, I wasn’t even sure if it was going to come to life. When I fell into my depression at the beginning of the year, I lost passion for almost everything. Creativity and motivation aren’t things that can be forced so I just went with the flow and tried to trust that I’d feel myself again. After working through some things and starting to feel better, it was as if a lightbulb flicked on in my head. I came to life. I was suddenly thrilled at the prospect of creating again. I could not get to work fast enough. And since late winter, I picked up where I left off before January and dove into the work that I love so much. Shortly after, Eric, Nicole, and I started working with our recipe testing group (about 40 incredible testers strong!), and things have been going better than I could’ve imagined. The recipes are so delicious…my testers are telling me it’s my best collection of recipes to date. I’m so proud of it and I’m nearly finished, only about 1 month away from handing in my manuscript. Once my manuscript is in, I’m going to be diving into the food photography, which I’ll be shooting for this 3rd book. I’m a bit nervous at the prospect of shooting 100 photos in 2 months time, but I’ll get there, one day at a time! It will be fun to shift from recipe creation and writing to something so artistic like photography. The cookbook is going to focus on something you all have been asking for more and more of over the years, and that’s more dinner and lunch recipes! It’s mostly going to focus on savory recipes, with a dessert chapter, of course (how could I not include a dessert chapter?). It’s going to feature food you’ll want to make for weeknight dinners, weekend meals, portable work/school lunches, and special holidays and occasions. Gah. There are so many gems. It’s slated to be out fall 2020, so not too long to wait (at least in the publishing world, this feels SO soon)!! If there’s anything you’d love to see in the book, please leave a comment below and let meknow!!
Thanks for listening and for your support through the ups and downs of life. I’m so grateful you’re here as I’ve felt like a big ‘ol failure on the blogging front this year. It’s time to shake the guilt and move onward and upward. And if you’re reading this and struggling too, I’m sending you all the love in the world and hope you can find a support system! This is my first ever vegan ice cream recipe on the blog (can you believe it?!), and oh dear me, it’s one we can’t stop eating. I’ve been in a bit of a _vegan ice cream bender_ since I bought this Cuisinart ice cream machine in the spring. It’s so much easier to use than I thought! Almost too easy. Happy Canada Day long weekend to my Canadian Friends! And an early happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.4.3 from 9 reviews
OBSESSION-WORTHY PEANUT BUTTER COOKIE ICE CREAM Vegan, gluten-free, oil-freeBy Angela Liddon
This is my favourite kind of summer indulgence! My reader-favourite Flourless Peanut Butter Cookies meet my dreamy homemade peanut butter and coconut milk ice cream in this cooling summer treat. Chewy coconut, snappy chocolate chips, and tender bites of soft peanut butter cookies blend perfectly with a creamy vanilla and peanut butter vegan ice cream. If I’d known how simple it was to make my own vegan ice cream (only 5 ingredients!), I would’ve invested in an ice cream machine long ago. Well, I’m making up for lost time now! The peanut butter ice cream is inspiredby Cookie + Kate
.
YIELD
8 (1/2-CUP) SERVINGSPREP TIME
10 MINUTES
COOK TIME
12 MINUTES
CHILL TIME
OVERNIGHT (ICE CREAM BOWL) + 30 MINUTESTOTAL TIME
22 MINUTES
INGREDIENTS:
* 1 batch Flourless Peanut Butter Cookies,
divided
* 2 (14-ounce/398 mL) cans full-fat coconut milk* * 1/2 cup (105 g) natural cane sugar * 3 tablespoons (45 mL) smooth natural peanut butter * 2 teaspoons (10 mL) pure vanilla extract * 1/4 + 1/8 teaspoon fine sea salt, or to tasteDIRECTIONS:
* Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickensproperly.
* Prepare the Flourless Peanut Butter Cookies.
After baking, cool the cookies for 10 to 15 minutes, then transfer each one to a plate. Place in the freezer on a flat surface for a minimum of 25 minutes. As soon as you transfer the cookies to the freezer, get started on the ice cream. * Add the ice cream ingredients (entire cans of coconut milk, sugar, peanut butter, vanilla, and salt) to a blender and blend for about 8 to 10 seconds, until smooth (be sure not to blend longer than 10 seconds, as it may effect the final texture of your ice cream). * Place the frozen ice cream bowl into the ice cream maker, insert the churning arm, cover with the lid, and turn on the machine (if the instructions for your ice cream maker are different, please follow the directions that came with your machine). Slowly pour the mixture into the bowl as it churns. Churn for about 22 minutes, until the mixture has thickened into a very thin, soft-serve texture. * Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later. * After 22 minutes of churning, slowly add the chopped cookies, a handful at a time, to the mixture while the machine is still churning. I like to use a fork to gently push the chopped cookies into the ice cream and help it along. Churn another 5 to 8 minutes, until the ice cream has thickened a bit more. It will have a thick, soft-serve texture when ready. There will be some hardened ice cream along the inside of the bowl...I like to think of this as the chef’s extra helping (wink, wink)! Serve immediately, or for a firmer texture, transfer the ice cream to a loaf pan or airtight container and spread out smooth. At this stage, I like to crumble an extra cookie all over the top (and gently push it into the ice cream) to make it look extra-enticing, but this is optional. Cover and freeze for 2 hours for a more traditional ice cream firmness. * To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...ohyea!!
* Storage tip: Leftovers can be stored in an airtight container in the freezer for 3 to 4 weeks. Be sure to cover the ice cream with a piece of wrap to prevent freezer burn. To soften, let the container rest on the counter for 20 to 30 minutes before scooping. NUTRITION INFORMATION Serving Size 1/2-cup | Calories 365 calories | Total Fat 26 grams Saturated Fat 19 grams | Sodium 100 milligrams | Total Carbohydrates29 grams
Fiber 2 grams | Sugar 24 grams | Protein 6 grams _Nutritional info includes 6 Flourless Peanut Butter Cookies._ _* Nutrition data is approximate and is for informational purposesonly._
TIPS:
* The cans of coconut milk do not need to be chilled beforehand. Always follow the directions that come with your ice cream maker as there may be slight variations. My churning time is an estimate only; you may find you need more or less time with your machine! Watch closely during the last few minutes of churning. It it still looks too soft, feel free to let it churn a bit longer than the range I provide. This is the ice cream maker that I use and love . Pro tip: This machine is a bit noisy once the mixture starts to thicken, so I like to keep the machine in a nearby room with the door closed while it churns (don't worry, my machine doesn't seem too offended and still makes great ice cream!). No ice cream maker? No problem! The blended liquid can be poured into popsicle molds for creamy frozen popsicle treats. Simply add the blended liquid to each popsicle mold, leaving at least an inch of room at the top. Now, carefully add some cookie chunks to each, pushing them down slowly into the liquid. If needed, add a bit more liquid to completely fill each mold. Secure the tops and freeze until solid. Run the popsicles under hot water to loosen them from the molds. Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic.bahaha.
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FLOURLESS PEANUT BUTTER COOKIES June 29, 2019 Angela (Oh She Glows) by Angela (Oh She Glows) on June 29, 20195 from 6 reviews
FLOURLESS PEANUT BUTTER COOKIES Vegan, gluten-free, oil-freeBy Angela Liddon
Peanut butter, shredded coconut, and rolled oats form the base of these soft and chewy chocolate chip cookies. Brown sugar lends a light caramel flavour which pairs so well with the peanut butter and sea salt. They're completely flourless, in addition to being vegan and gluten-free, but no one will be the wiser. You _must_ try these in my Obsession-Worthy Peanut Butter Cookie Ice Cream for a decadent summer treat! This recipe is from_ Oh She Glows EveryDay_ (page 213).
YIELD
13 COOKIES
PREP TIME
10 MINUTES
COOK TIME
13 MINUTES
TOTAL TIME
23 MINUTES
INGREDIENTS:
* 1 tablespoon (5 g) ground flax* * 3 tablespoons (45 mL) water * 1/2 cup (53 g) unsweetened shredded coconut * 1/2 cup (52 g) gluten-free rolled oats * 1/2 cup (68 g) packed brown sugar * 1 teaspoon baking powder * 1/2 teaspoon fine sea salt (reduce salt if using salted peanutbutter)
* 1/4 cup (49 g) mini non-dairy chocolate chips** * 1/2 cup (125 mL) natural smooth peanut butter*** * 1 teaspoon (5 mL) pure vanilla extract * 2 tablespoons (30 mL) pure maple syrupDIRECTIONS:
* Preheat the oven to 350°F (180°C), and line a large baking sheet with parchment paper. * Add the ground flax and water to a medium bowl, and whisk until combined. Set aside. * To a large bowl, add the coconut, rolled oats, brown sugar, baking powder, salt, and chocolate chips. Stir to combine. * To the same bowl as the flax mixture, add the peanut butter, vanilla, and maple syrup. Stir until smooth. The mixture will be verythick.
* Using a spatula (this helps to scoop up every last bit), scoop the wet mixture on top of the dry ingredients, and stir until thoroughly combined. The batter will be very dry at first, but this is normal! You'll need to put some elbow grease into stirring. I like to knead the dough with my hands to make it all come together. (You can also use electric beaters, but I prefer to get in there with my hands and knead until no dry patches remain.) If for some reason your dough is still too dry to shape into balls, add a teaspoon of water and mixagain.
* Lightly wet your hands (shaking off excess water) and form about 13 balls, just smaller than golf balls. Stop and rinse off sticky hands as needed. Place each ball onto the prepared baking sheet about 2 to 3 inches apart. Gently press down on each ball to flatten into a 1-cm (just less than 1/2-inch) thick disc. If there are any leftover chocolate chips in the bottom of the bowl, scoop them up and push them into the tops of the cookies. * Bake for 12 to 14 minutes. The cookies tend to only spread out a little. They'll be delicate coming out of the oven, but they will firm up as they cool. The bottoms will be golden. Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring to a cooling rack until completely cooled. Once cooled, the cookies will remain soft and chewy. For a firmer texture, transfer the cookies to the freezer (my favourite way to enjoy them!). Store leftovers in an airtight container or freezer bag in the freezer for up to 1 month. NUTRITION INFORMATION Serving Size 1 of 13 cookies | Calories 160 calories | Total Fat 9grams
Saturated Fat 4 grams | Sodium 40 milligrams | Total Carbohydrates 18grams
Fiber 2 grams | Sugar 12 grams | Protein 4 grams _* Nutrition data is approximate and is for informational purposesonly._
TIPS:
* If you have a flax allergy you can swap 1 tablespoon ground flax for 1/2 tablespoon ground chia seed. The cookies will turn out a bit thicker, but it works in a pinch. ** I use Enjoy Life Mini Chocolate Chips which are vegan. *** Be sure to use 100% natural peanut butter in this recipe (you should only see peanuts on the ingredient label), as some testers have reported that the recipe doesn't work when using peanut butter that contains added oils or sugar. Avoid using thick or dry peanut butter as the cookies won’t spread out that much. If you prefer homemade peanut butter, you can easily make your own peanut butter if you have a heavy duty food processor. Simply process two cups of roasted peanuts for 5 to 10 minutes until smooth, scraping down the bowl as necessary. This will make just under 1 cup of peanut butter. _photo credit: Ashley McLaughlin _Comments (40)
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MEAL PREP WEEK-LONG POWER BOWLS March 7, 2019 Angela (Oh She Glows) You’ve probably seen the meal prep trend online where dozens and dozens of meals are prepped in containers for the entire week? Holy moly. I can say that will probably never be me. I once tried an over-ambitious meal prep and not only did I end up with way too muchfood, but it took
73 COMMENTS
GAME NIGHT CRISPY POTATO BRUSCHETTA January 26, 2019 Angela (Oh She Glows) Do you ever feel like you’re on the verge of a breakthrough, but you’re not quite sure how you’ll do it? This has been my mindset lately. I’ve been so inspired in different areas of my life to create meaningful change with things like personal growth, career dreams, family life, etc. You could say that56 COMMENTS
CRUNCHY DILL CHICKPEA PANCAKES WITH LEMON-GARLIC AIOLI January 15, 2019 Angela (Oh She Glows) How is 2019 treating you so far? Scrolling through Instagram would have me believe that we’re all killin’ this New Year thing, but something tells me I’m probably not seeing the less than stellar starts to the year. I know ours was nothing like we expected. Emotionally draining to say the least, and I had49 COMMENTS
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Hi, I'm Angela and this is my recipe blog where I celebrate my love for plant-based food. In addition to being meat and dairy-free, most of my recipes are free of gluten, soy, and processed foods. Feel free to read my story on my About and Before and After pages. Not sure what to make first? Check out my popular recipespage.
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