Wanderlust

Life is short. Death is long

vegan-yums:

Vegan “Flaky Donuts” with Blackberry-Cream Cheese Filling and Lemon Glaze / Recipe

— 2 hours ago with 390 notes
fattytofitty:

Column 1: Beef spiced with cumin, chilli, oregano & paprika. 

Column 2: Chicken cooked in lemon & cracked pepper. 

Column 3: Balsamic chilli and lime beef. 

Column 4: Sweet chilli chicken. 

All with broccoli, snow peas, beans & carrots. 
Half with butternut pumpkin, half without.

fattytofitty:

Column 1: Beef spiced with cumin, chilli, oregano & paprika.

Column 2: Chicken cooked in lemon & cracked pepper.

Column 3: Balsamic chilli and lime beef.

Column 4: Sweet chilli chicken.

All with broccoli, snow peas, beans & carrots.
Half with butternut pumpkin, half without.

(via imgonnamakeachange)

— 2 days ago with 249 notes
vegan-yums:

Super moist Coconut-Strawberry Cake / Recipe

vegan-yums:

Super moist Coconut-Strawberry Cake / Recipe

— 2 days ago with 404 notes

arunsforfun:

amroyounes:

Healthier Alternatives to your eating habits.

I haven’t tried all of these, so I can’t vouch.  I know for my tuna salad that I make I do a mix of olive oil and mustard instead of mayo, but I don’t know in what universe Mustart is a straight up alternative to Mayonnaise.

For Salads, Avocado and Almonds are a great way to beef up the salad without adding bread!

I switched to most of these a few years ago.. the mayo you can also substitute hummus, and I haven’t drank soda in over 6 years but I drink my black coffee!

(via patriotjoe)

— 1 week ago with 21089 notes

redefiningfood:

(Nearly) monochromatic beauty: Warm, Nutty Cinnamon Breakfast Quinoa with Cherries and Mango 

A vegan breakfast recipe worth dying for. Or at least, throwing lots of positive adjectives at. A wonderful amalgamation of all my favourites, including the nutty delicious quinoa, the fragrant cinnamon, crunchy toasted walnuts, creamy almond milk paired with juicy fruit, this is a breakfast. The best part is, it takes so little time/effort for such a delicious outcome.

  1. Using a 1:1:1 ratio of quinoa:almond milk:water (I use 1/4 cup of quinoa for breakfast), firstly rinse the quinoa in cold water and bring the almond milk and water to a boil. Then reduce the heat to medium, add the quinoa, cover and let it cook for 15 minutes until it fluffs up. 
  2. Whilst the quinoa is cooking, put one walnut half per quarter cup of quinoa in the toaster to toast the walnuts to crunchy, delicious perfection. 
  3. Once the quinoa is done, sprinkle with a generous helping of cinnamon and stir through the nuts. If there isn’t enough milk left then feel free to add some more to cool down the quinoa as well, and enjoy with fruit! 

(via beautifulpicturesofhealthyfood)

— 1 week ago with 475 notes