My Edits
On the final stretch of my 30 hour journey home, currently eating Apple Pie oats out of a tupperware🙃👌🏼 I’ve had such a wonderful time staying with family and so many adventures, but I’m also really happy to be home in my own space, back to work + most of all, back to the sunshine🌞🐚🌿 (also can’t wait to get back into my kitchen and recreate nourish bowls like this🙈)
Hope you all make a great start to the week!
IG: @naturally_nina_
Breakfast will forever and always be my favourite time of the day🙏🏼✨ Today’s bowl of nourishment: A steaming bowl of creamy carrot cake quinoa oats from my Ebook, topped with banana, frozen raspberries and buckinis (and a dollop of pb for good measure)😋🍓
Happy Thursday beautiful people!
IG: @naturally_nina_
*a dogs purpose movie abuses a dog*
meat eaters: FUCK THIS MOVIE
*factory farms abuse and kill billions of animals every year*
meat eaters: it tastes good so ¯\_(ツ)_/¯
Vegan Mac Faux Cheese 🐭 There are lots of wonderful vegan mac and cheese recipes out there. This is one I frequent.
Vegan Mac Faux Cheese
2.5 cups GF macaroni pasta
½ cup raw cashews
¾ cup russet potato, peeled and chopped
½ cup carrots, chopped
¼ cup nutritional yeast
¼ cup unsweetened almond milk
½ tsp. smoked paprika
¼ tsp. garlic powder
½ tbsp. lemon juice
¾ tsp. pink Himalayan salt
¼ tsp. white pepper
Soak cashews in water overnight or add boiling water to them and allow them to sit for 15-20 minutes.
Bring a small pot of water to a boil and add the potatoes and carrots. Boil for 10 minutes. Remove from heat and drain.
In a separate pot of boiling salted water add pasta and cook according to instructions on the package. Drain pasta and reserve ¼ to ½ cup of pasta water.
While the pasta and veggies are cooking add the cashews, nutritional yeast, almond milk, spices and lemon juice to a blender. Next, add the cooked vegetables and blend on high for a minute or until smooth. Mix the “cheese” with the cooked (drained) pasta adding a bit of the pasta water to thin it out to your liking.
rosieveggie