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Strawberry Chocolate Trifle
{Raw Vegan & Gluten-free}

strawberry poppyseed and bacon chopped salad.

Strawberry Yogurt Popsicle…RECIPE

Lentil & Quinoa Chili {vegan & gluten free}

Double Chocolate Fudge Energy Bars

This is a fantastic recipe to throw in your Sunday food-for-the-week prep. It’s literally just 1 chop, toss, and bake. I almost always bake on tin foil to make clean up super easy. For all the ideas for gluten free uses you can ALWAYS sub in gluten free products (I do!).
Here’s a few more specific ideas:
Sandwich: toasted gluten free bread, avocado, asparagus, hummus, mixed greens
Sandwich: toasted gluten free bread, asparagus, roasted red peppers, pesto, fresh thick sliced tomato, mozzarella
Salad: mixed greens, crumbled goat cheese, asparagus, thinly sliced red onion, sunflower seeds, your favorite dressing
Salad: arugula, lemon olive oil dressing, gorgonzola, asparagus, cucumbers, chickpeas
Pasta: saute garlic, red onion, & cherry tomatoes in 2 Tbsp. olive oil. Toss with pasta, asparagus (chop) and fresh parmesan
For more healthy snack recipes go here and more veggie recipes go here!



Banana Sushi…RECIPE

I wanna makeeeee

(via fitandhealthywinstherace)

(Source: symphonyofawesomeness, via purplebuddhaproject)


simple mango guacamole.


How To Make Naturally Flavored Water

Supplies needed:

Fruit – Whatever kind you like (except bananas); make sure it’s good and ripe for maximum sweetness and flavor. Use all kinds of citrus and berries. Pineapple and watermelon work well for flavoring water. 

Herbs – These are optional, but many herbs are a surprising complement to fruit flavors; almost any herb will work depending on your personal preference.

Jars or pitchers – Use 2 quart mason jars primarily, but any 2 quart pitcher will do. Fruit infusion pitcher is another option if you think you’ll be making infused waters regulary; a very easy, tidy way to strain fruit from water.

Muddler or wooden spoon for mashing fruit and herbs.


Water – Use filtered or spring water.

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(via motiveweight)


(via funeralformyfat)


Veggie Stuffed Portobello Mushrooms

Cabbage Rolls. These were very good. I did use turkey instead of beef and cooked for 1 1/2 hours til cabbage was fork tender. The sauce was delicious…it’s a keeper!
Click here for full directions!