Hace mucho tiempo que no me daba un fin de semana de puro bouldering, mi pretexto fue acompañar a @mau_huerta a que probara sus dos proyectos; Proyecto V15? Y Crepe Suzette V14, ya esta a nada de que le salgan. Claramente yo no escalo tan fuerte como el, así que me dedique a probar los boulders aledaños a los proyectos de Mau. La foto es de un problema que se llama Jinetes del Río V9, lamentablemente no me salió, pero no me agüito porque me lleve Changos V6, Por la Frontera V6, Cabeza de Vaca V8 y Pasajero Efímero V8. También trabaje en mis habilidades de balanceo haciendo unos patos de roca muy bonitos.
Tomato and spinach chickpea flour pancakes with avocado sauce
For the pancakes:
Oil for cooking
1/4 red onion, chopped
1/2 bell pepper, chopped
1 cup tomatoes, chopped
2-3 cups spinach, chopped
2 cups chickpea flour
1/4 cup flax meal
3 tablespoons nutritional yeast
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/8-1/4 teaspoon ground cayenne pepper
1 1/2 cups unsweetened almond milk or water
For the avocado sauce:
1/2 cup + 2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon pepper
Dash of ground cayenne pepper (optional)
1. Over medium heat, heat about 1 teaspoon oil in a skillet. Once hot, add onion; cook for 5 minutes, or until onion begins to soften.
2. Add bell pepper and tomatoes; stir to combine. Continue cooking for a few minutes until the onions start to caramelize and the vegetables soften.
3.Add the spinach; cook for 1 minute, or until slightly wilted.
4. In a large bowl, add chickpea flour, flax meal, nutritional yeast, baking powder, salt, garlic powder, onion powder, pepper, turmeric, and cayenne pepper. Stir until mixed thoroughly.
5. Slowly pour in the milk. Stir to combine, adding more liquid if thinner pancakes are desired. Add the vegetables and stir until just combined.
6. Add a little more oil to the skillet;!reduce heat to medium-low.
7. Once hot, scoop 1/4-cup spoonfuls onto the skillet. Cook for 2-4 minutes on each side, or until the sides begin to cook and brown. Flip, and continue cooking for 1-2 minutes.
8. To make the avocado sauce, add avocado, water, salt, garlic powder, onion powder, pepper, and cayenne pepper to a blender. Blend until combined.
#glutenfree#healthy full of #vegetables#chickpeaflour#vegan#nutrition#pancakes#perfect#start of a #day#breakfast#lunch#ideas#healthyfood#delicious#enjoylife#enjoyfood#eathealthy and #stayfit
Our sea salt, chili and dried cherry protein pops this week are ridiculous so we had to make another batch to give with all orders over $40 this week.
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1 tbsp olive oil
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 garlic clove, crushed
2 x 400g cans lentils, drained, rinsed
1 tbsp cornflour
400g can chopped tomato
1 tsp mushroom ketchup
1 tsp chopped oregano (or 1 tsp dried)
1 tsp vegetable stock powder
2 cauliflower heads, broken into florets
2 tbsp unsweetened soya milk
pinch of freshly grated nutmeg
9 dried egg-free lasagne sheets
Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10-15 mins until soft. Add the garlic, cook for a few mins, then stir in the lentils and cornflour.
Add the tomatoes plus a canful of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.
Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk using a hand blender or food processor. Season well and add the nutmeg.
Heat oven to 180C/160C fan/gas 4. Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm. Cover with a single layer of lasagne, snapping the sheets to fit. Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta. Top with the last third of lentils and lasagna, followed by the remaining purée.
Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.
#bbcgoodfood#vegan#lasagna#homemade#delicious#perfect#dinner#ideas#enjoylife#enjoyfood#eathealthy and #stayfit
@spidadmitchell sealed the victory in this year’s Allstar dunk contest with the Vince Carter inspired 360 windmill 🔥🔥 via @houseofhighlights .
Him or Ben Simmons for the ROY?
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What: Plant based ( 🌱 )Turmeric & Coconut Porridge with raspberries, mangoes & coconut yoghurt.
Good to know: The Ramayana states that Upma : a thick porridge from dry roasted semolina was served by Ravana’s court to Sita during her captive in his Palace. Sita always enjoyed this with a pinch of Turmeric, supposedly to cleanse her organs from exhaustion & worry over Rama. .
Where: @grangerandco : home to Australian soul cooking and infused with the best of Asia in every meal. Try their new Kimchi Open 🥪 with poached eggs and a slab of melted 🧀 , with pinch of spicy 🌶 to celebrate the coming of spring
When: All day. Brunch gets booked up pretty easily but their Clerkenwell hub is space friendly and is the only one that serves wood 🔥 Pizza with a assortment of toppings . Now we’re talking.
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