Eating health doesn’t have to overwhelm you and it also doesn’t have to be boring.
Tonight, we whipped up this delicious Sweet and Sour Chicken Stir-fry. It was pretty simple. Just chicken coated in arrowroot, fried in some coconut oil, added carrots, zucchini and onion. Lastly added a Sweet and Sour sauce using Coconut Aminos (Healthier Soy Sauce Alternative), Honey, Tomato Paste, Applecider Vinegar and Pink Himalayan Salt. Served on some Kelp noodles.
It was so delicious and quick to whip up and the whole family will LOvE it 👌
My husband almost spat out his food when I told him this morning that today is my 1 year vegan anniversary. I guess he had never heard of such an anniversary😆
Last year, I was desperate searching for an answer to why my hand eczema was worsening. I watched YouTubers that reversed eczema and more serious diseases on a whole food plant-based diet and was reminded of how I went through topical steroid withdrawal (TSW) 24 years ago (I am old😨) on a strict vegan diet after 10+ years of steroid use. The philosophy behind the diet was that by eating the foods that detoxify the body, one can strengthen its immune system and reverse the genetic predisposition to a disease. .
After TSW, I slowly moved away from my vegan diet. Although I tried to eat healthy overall, I consumed a lot more meat and dairy products in my 20s & 30s than my body was used to growing up in Japan. .
I finally realized that my symptoms mirrored what was happening internally. So I changed my diet overnight on January 16, 2017. What I didn't realize at that time was how becoming vegan was going to open my eyes to other things that I was disconnected to before: negative impact agriculture has on environment, how animals are treated by humans & what it truly means to live compassionately. .
This winter is probably the coldest winter I have experienced in my life but I am much warmer without my previous down jacket. I am slowly transitioning my clothes to more sustainable versions & changing my leather items to non-leather. There are many more things to learn. .
I am glad my eyes are wide open now. I believe everything happens for a reason and I am thankful that my eczema opened a door to more knowledge.
Buckwheat chia bread topped with mashed avocado with pink salt/lime juice, sautéed onion and mushroom & hemp seeds.
If you wanna get ahead of the culinary curve, check out this week's blog post for our 2018 food trend predictions. One of them is the rise of "sprinkles”—little nut/seed/spice/etc. mixes you can prep ahead and store in your fridge. Use them to finish off anything from soup to salads. Here we've topped plain full fat skyr with a toasted pepita/slivered almond/sesame seed/Maldon salt/red pepper flake sprinkle. A perfect veg or flatbread dip thrown together in less than a minute. [Blog link in profile.]
I read that and thought WOW. That quote alone should be enough to hold me accountable to my meal plan. I have committed to a new program and I am 100% in because I have an entire group of ladies that also hold me accountable! It's no secret that food is fuel and that we HAVE got to take care of our bodies! #nutrition#timednutrition#wearewhatweeat#accountability
Lunch... I probably made too much.
Trout ribbons with broccoli florets, spring onion, red onion, tomatoes... Dressed with lemon and orange juice with fresh chilli and fat free yoghurt. No cooking necessary. #RawFoodie#Back2Health#WeAreWhatWeEat
Not a diet. Not a phase. Not even A New Year's resolution. It's a new attitude to what I put in my body. #WeAreWhatWeEat#RawFoodie
Green beans and broccoli. The sauce is 2 teaspoons fat free natural yoghurt + Khadzi's chilli sauce (add your own) + the juice of 1 lemon and one orange. Add salt and pepper.