@naturally.jo with @repostapp
Savory or Sweet? These toasts are topped with: avocado, radishes, chocolate spread, frozen berries, shredded coconut and chocolate! Loved all four! Inspired by @anettvelsberg
Der Unterschied zwischen einem Berg und einem Hügel liegt einzig und allein an deiner Perspektive!⠀ Seit gestern Abend ist übrigens ein neues Motivationsvideo online! Link findet ihr in meiner Bio Vorbeischauen lohnt sich
G O A L S || pull ups have always been a struggle for me. I've worked really hard on certain movements to improve the necessary muscle groups. I can now do 4! Next goal is 6! Setting achievable goals is so important. Write them down and figure out how you will get there. Otherwise they will remain dreams! #realtalk
Don't get me wrong, I love a good kangaroo steak, lamb roast, chicken drumstick, crispy skinned salmon (organic, grass fed, wild caught where possible) and the rest of it. But I really feel that the amount of animal foods (and protein) our society eats is not sustainable in the long term.
Most of my breakfasts and lunches are plant based and I make an effort to have at least 1 entirely plant based day a week.
As such, I'm always experimenting with plant based protein additions to meals. Today's result - Quinoa Broccoli bites!
Quinoa is one of the few plant-based foods that provides a full essential amino acid profile (another being soy) and its protein content compared to other grains and pseudograins is very high. A big winner for vegans and vegetarians. Quinoa is a great source of minerals like manganese, phosphorous, copper and magnesium as well as fiber. Broccoli, as a beautiful compliment, is loaded with vitamin C, vitamin A, calcium and vitamin B-6.
These bitey-bombs are great in salads, on Cabbage Wraps or Seed Bread, alongside roast vegetables, you could even use them in place of meatballs with zucchini noodles!
4 C of broccoli pieces (already chopped into small bits – use the stalks and all)
3/4 C quinoa flakes
1.5 C cooked Quinoa (any colour)
2 T linseed meal
2 large clove of garlic, crushed
3 T EVOO
pinch sea salt and pepper
herbs and spices as desired (I used some fresh rosemary and oregano from the garden)
Preheat oven to 180 degC.
Steam the broccoli pieces until they are tender.
Strain and place into a bowl.
Add the garlic, EVOO, salt, pepper, herbs and spices to the broccoli then use a stick mixer/soup stick (or blender/food processor) to puree the ingredients together.
Add the cooked quinoa and flakes and work together with a spoon or your hands.
Roll into balls, place on a lined baking tray and bake for 30mins. Alternatively, form into patties and grill on a medium skillet to brown both sides.
Serve straight away or keep in air-tight container in the fridge for up to a week. (great with Salads, use as meatball substitute etc.)