vegan

Nutrition + Recipes + Health + Fitness

Cauliflower / Broccoli Fried Rice with Veggies

16 July 2017

(Serves 4 as a side dish or 2 as a main meal, if you’ve had bariatric surgery then it makes about double these serves) Ingredients 2 cups grated cauliflower /

06 June 2017

Health recommendations are encouraging us to eat a more plant based diet. Looking for a meat-free alternative recipe for bolognaise? Try this tempeh bolognaise recipe. It’s completely vegan / vegetarian,

20 February 2017

Quinoa (pronounced ‘keen – wa’) is a nutty flavoured grain originating in South America that has been cultivated in the Andes for over 5000 years. It comes in a creamy

29 January 2017

Quinoa is an amazing nutritious grain from South America. It’s a great source of dietary fibre, higher in protein than other grains and a source of many nutrients including iron.

Mama’s Roast Vegetables with Tomato & Herbs

20 December 2016

My mum makes the best roast vegetables and like a little kid, I get very excited when she is making it! So I decided to write down her recipe and

03 October 2016

Scrambled tofu is a great vegan protein option that can be consumed instead of scrambled eggs. It tastes great and has similar texture to scrambled eggs or fresh ricotta cheese.

Tahini, Dried fruit, Nut & Seed Bliss Balls

13 April 2016

Ingredients 1 cup tahini  (sesame seed paste) ½ cup honey (could use maple syrup, or a sweetener instead to reduce sugar content but not sure if it will be

24 January 2016

Who doesn’t love hommus? It’s one of my favourites! So yummy and versatile, use as a dip for vegetable sticks, as a spread, as a side, as a cracker topping

05 October 2015

Peanut Butter Chocolate Bliss Balls

gloria almonds, bliss balls, chocolate, coconut, dates, gluten-free, healthy fats, nuts, peanut butter, recipe, seeds, snack, vegan

Bliss balls are one of my favourite healthy snacks. They taste great and are full of nutrition too! They also keep well for a few weeks in the fridge so

Ratatouille with Sundried Tomatoes & Olives

30 September 2015

(Serves 4-6) Ingredients 1 medium eggplant, cut into ¾ cm slices 2 medium zucchinis, cut into ½ cm circles 1 medium red capsicum, cut into ¾ cm strips Olive

vegan

Cauliflower / Broccoli Fried Rice with Veggies

Tempeh Bolognaise

10 Ways to Use Quinoa!

Quinoa & Vegetable Salad

Mama’s Roast Vegetables with Tomato & Herbs

Mediterranean Style Scrambled Tofu

Tahini, Dried fruit, Nut & Seed Bliss Balls

Hommus

Peanut Butter Chocolate Bliss Balls

Ratatouille with Sundried Tomatoes & Olives