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WHAT I ATE TODAY VEGAN MOM about to give birth!

WHAT I ATE TODAY VEGAN MOM about to give birth!

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2.5 cups oats
1/2 cup uncooked quinoa
1/2 pumpkin seeds
1/4 cup hemp seeds
1/4 cup almonds, finely diced
1/4 cup dried tart cherries, diced
1/4 cup coconut flakes
2 heaping tbsp your favorite nut butter
1/4 cup maple syrup
1 tbsp vanilla

DIRECTIONS: Preheat the oven to 350 degrees F. Stir all the granola ingredients in a large bowl until well combined. Pour the mixture on a baking tray lined with parchment paper and spread flat across the tray. Bake for 15 minutes. Then pull out of the oven and gently toss the granola over then bake for another 5 to 10 minutes, until golden brown. Keep an eye on the granola towards the end to make sure it doesn’t over bake. Store the granola in an airtight mason jar to enjoy throughout the week.

✖️My friend Josefa’s Curried Lentils recipe✖️:

✖️ASIAN STIR FRY NOODLE RECIPE we made for dinner:✖️
this recipe is so delicious and quite easy to make. I hope you love it!

16 oz pad Thai rice noodles
1 large broccoli head, diced
1 red bell pepper, diced
8 oz mushrooms, diced

Sauce ingredients:
1 can light coconut milk
2 cups tomato sauce
1/2 cup peanut butter
1/4 cup maple syrup
1/8 cup coconut aminos
1/4 cup pickled ginger
1.5 limes juiced
1 tsp chili garlic sauce
1 -3 tsp sriracha

(Add more sriracha or chili sauce if you like spicy)

1. Boil a large pot of water and cook noodles according to package instructions
2. Meanwhile, in a large pan sauté the broccoli and bell pepper in a little water on medium heat. After about 5 minutes add the mushrooms and continue to sauté until fork tender
3. Blend all the sauce ingredients in a high speed blender until smooth. Add a little more sriracha or chili sauce if you like it spicy.
4. Add the sauce to the pan with the veggies and stir together for about 5 minutes on low heat. Then add the noodles and stir together until well combined. Serve and enjoy!

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