Health – Page 35 – Create That Body

Easy Vegan Corn Chowder

February 12, 2022

by Isabella Hawke with No Comment All Posts Coaching Dieting Health Plant based food Recipes Vegan Wellbeing

Easy Vegan Corn Chowder

Corn chowder is universally appealing, especially among children, because of its sweet taste and creamy texture. Here you will find that creaminess without the heaviness of traditional chowder recipes.

INGREDIENTS

1 small onion, cut into ¼-inch dice (about 1 cup)
6 small garlic cloves, minced (about 1 tablespoon)
6 to 7 cups Vegetable Stock or no oil, low-sodium, store-bought vegetable stock
6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)
1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)
1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
⅓ cup almond flour
Sea salt and freshly ground black pepper

INSTRUCTIONS

In a large stew pot or Dutch oven, place the onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.
Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth. Stir the almond cream into the chowder. Add salt and pepper to taste. Serve hot.
Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Instagram: https://www.instagram.com/isabella.hawke/

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/easy-plant-based-recipes/

Lentil Vegetable Soup

February 12, 2022

by Isabella Hawke with No Comment All Posts Dieting Health Plant based food Recipes Vegan Wellbeing

Lentil Vegetable Soup

This lentil vegetable soup is a favorite of my boys and so easy to make. I think one of the reasons they like it is that I chop all of the vegetables really small. And, like most of the soups I make, if you don’t have an ingredient, such as carrot or spinach, leave it out or substitute another favorite ingredient.

INGREDIENTS

2 small onions, finely chopped
2 carrots, finely chopped
6 small white potatoes, finely chopped
1 16-ounce bag brown lentils
1 15.5-ounce can fire roasted tomatoes, diced
8 cups vegetable broth or water
1-2 cups finely chopped spinach
salt and pepper to taste

INSTRUCTIONS

Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 5 minutes before the soup is done. Season to taste with salt and pepper.

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Instagram: https://www.instagram.com/isabella.hawke/

Courtesy:https://www.forksoverknives.com/recipes/vegan-menus-collections/easy-plant-based-recipes/

Chock-Full-of-Veggies Chickpea Flour Pizza Crust

February 11, 2022

by Isabella Hawke with No Comment All Posts Coaching Dieting Fitness Health Plant based food Recipes Vegan Wellbeing

Chock-Full-of-Veggies Chickpea Flour Pizza Crust

I love this recipe for chickpea flour pizza crust. It’s gluten-free, easy to make, and tastes delicious. It also holds up well with lots of veggie toppings. The best part is that it is so much lighter than a wheat crust, so you can enjoy a lot more of it. I like to cook several crusts at once and freeze them for later. Having the frozen crust and bottled marinara sauce always on hand means any night can be pizza night. I’ve offered two variations for topping combos. Choose your favorite, and feel free to experiment with your own!

INGREDIENTS

CRUST

1 cup chickpea flour
1 cup unflavored, unsweetened plant-based milk
1 tablespoon tahini
1 tablespoon apple cider vinegar
¼ teaspoon baking powder
¼ teaspoon sea salt
Ground black pepper

TOPPINGS (VARIATION 1)

2 cups shredded kale
1 zucchini, cut into ½-inch dice
½ onion, cut into ½-inch dice
½ cup frozen corn
1 cup marinara sauce
1 tablespoon nutritional yeast
1 tablespoon finely chopped fresh basil

TOPPINGS (VARIATION 2)

1 red bell pepper, cut into ½-inch dice
1 zucchini, cut into ½-inch dice
½ cup cauliflower, cut into ½-inch florets
½ cup broccoli, cut into ½-inch florets
1 cup marinara sauce
1 tablespoon nutritional yeast
¼ teaspoon crushed red pepper flakes

INSTRUCTIONS

Combine the chickpea flour, plant milk, tahini, vinegar, baking powder, salt, and pepper in a blender. Blend into a smooth batter.
Heat a 10-inch nonstick skillet. Pour the batter into the skillet and cook over medium heat for 20 minutes. Lift the crust using a wide spatula and flip over. Cook for 10 minutes. Transfer to a cooling rack to cool completely, about 10 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a separate skillet, combine the first four vegetables from your chosen toppings combo (Variation 1 or 2). Cook the vegetables on medium-low heat for 5 to 7 minutes, until the vegetables are lightly cooked and (in the case of Variation 1) the kale has wilted. Add 1 to 2 tablespoons of water if needed to keep the vegetables from sticking.
Top the crust with the marinara sauce, sautéed vegetables, and nutritional yeast. Bake for 15 to 20 minutes.
Remove pizza from oven and garnish Garnish with fresh basil (for Variation 1) or crushed red pepper (for Variation 2). Serve immediately.

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Instagram: https://www.instagram.com/isabella.hawke/

Courtesy:https://www.forksoverknives.com/recipes/vegan-menus-collections/easy-plant-based-recipes/

$Tex-Mex Pita Pizzas$

Tex-Mex Pita Pizzas

February 11, 2022

by Isabella Hawke with No Comment All Posts Coaching Dieting Health Plant based food Recipes Vegan Wellbeing

TEX-MEX PITA PIZZAS

When you have fresh pita bread on hand—or any other flatbread, for that matter—homemade pizza is just minutes away. Topped with a tasty corn and black bean combo, these Tex-Mex pita pizzas are assembled after the pita crusts have been crisped in the oven so they won’t get soggy. We’ve kept the topping mild so it will appeal to adults and kids alike, but you can always adjust the heat level with the salsa you choose. To serve, cut each pizza into wedges or place whole on individual plates to be eaten with forks and knives.

INGREDIENTS

1 cup chopped onion
1 cup chopped bell pepper, any color
2 cloves garlic, minced
½ teaspoon ground cumin
1 15-ounce can black beans, rinsed and drained
1 cup fresh or frozen corn kernels
6 6- to 7-inch whole wheat pita rounds
1 cup chopped avocado
1 cup oil-free salsa
2 tablespoons snipped fresh cilantro

INSTRUCTIONS

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large saucepan, bring ¼ cup of water to a boil. Add the onion, sweet pepper, garlic, and cumin; cook over medium-low heat for 10 minutes or until the onion is tender, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the beans and corn. Cook for 5 minutes more or until flavors are blended and beans and corn are heated through, stirring occasionally.
Meanwhile, place the pita rounds on the prepared baking sheets. Bake for 10 to 15 minutes or until lightly toasted.
Mash the avocado. Spread pita rounds with avocado and bean mixture. Top with salsa and sprinkle with cilantro.

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Instagram: https://www.instagram.com/isabella.hawke/

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/easy-plant-based-recipes/

How Cumin Seeds Can Help You Lose Weight

February 9, 2022

by Isabella Hawke with No Comment All Posts Coaching Dieting Fitness Health Plant based food Vegan Wellbeing

How Cumin Seeds Can Help You Lose Weight

A recent study shows how cumin seeds can help you lose weight

How is it possible that adding a tiny seed such as the black cumin seed to your meals each day can help you to lose weight

The most common question I get from my clients when they hear about this amazing study of black cumin seeds and weight loss is. ‘How can that help you to lose weight?’

Eating just one teaspoon of black cumin seeds daily could be more effective than exercise and diet at reducing body fat and waist size in overweight adults.

Black Cumin Seeds (Nigella sativa) are an incredibly powerful spice with many health benefits. They are also known as onion seeds, kalonji, or charnushka. In India, they call them Kalonji or “black gold” because of their high value as a culinary spice and medicinal herb.

So adding black cumin seeds to your daily diet may be one solution for you. This powerful little seed can also help to lower blood sugar and cholesterol levels while also helping you to lose weight naturally.

“Natural Weight Loss without pills, potions, and fad diets”

Yes, and the best part is that it doesn’t require any major changes in how you eat or exercise. Simply adding these tiny seeds to each meal will have a huge impact on your overall health over time, as well as helping you achieve healthy weight loss goals without feeling like you should starve yourself to lose weight anymore!

Added to a few other ingredients, your weight loss goals can be easily achieved without extensive exercise routines, fad diets, and poor sleep patterns.

If you’d like to know what some of the other ‘magical’ ingredients are, drop me a yes below.

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Instagram: https://www.instagram.com/isabella.hawke/

Vegan Tomato And Avocado On Toast Recipe

February 8, 2022

by Isabella Hawke with No Comment All Posts Coaching Dieting Health Plant based food Recipes Vegan Wellbeing

Vegan Tomato And Avocado On Toast Recipe

This vegan tomato and avocado recipe is a quick and simple recipe for any occasion. I love to fancy this recipe up and serve it when friends come over. For an extra vegan twist, you can use vegan cheese.

If you’ve already had a go at making this vegan tomato and avocado recipe, drop a comment below! What did you think of it?

Preparation time: 15 minutes

Cook time: 0

Serving size: 6

Ingredients

1 cup of grated vegan cheese

½ lemon, juiced

6 slices of vegan bread

1 ripe large avocado

12 cherry tomatoes

Salt and pepper to taste

¼ cup of chopped coriander

Directions

1. Toast the bread until it is crispy but not burnt

2. Place avocado in a bowl and mash into desired consistency with a fork or spoon

3. Chop 8 of the tomatoes in half and crush them into the avocado mixture in the bowl. If you want the tomatoes to be smaller and the texture to be creamer, you can blend the mixture in a blender rather than crush it with a fork or spoon.

4. Add the lemon juice, salt and pepper to the mashed avocado

5. Top toast with vegan cheese

6. Spread vegan avocado mixture on top

7. Decorate with remaining halved tomatoes and chopped coriander and serve

This is so simple it takes less than 15 minutes from start to plate to complete. It tastes great and you can fancy it up using herbs and spices of your choice.

Enjoy!

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Instagram: https://www.instagram.com/isabella.hawke/

Vegan Stuffed Avocado Recipe

February 7, 2022

by Isabella Hawke with No Comment All Posts Coaching Dieting Fitness Health Plant based food Recipes Vegan Wellbeing

Vegan Stuffed Avocado Recipe

This vegan stuffed avocado recipe is easy, vegan, and gluten-free! You can use whatever stuffing you like such as vegan crabmeat, vegan cream cheese, or vegan bacon bits cooked according to package directions (if needed). Just keep in mind that “vegan” doesn’t automatically mean healthy so when you veganise your recipes try to limit processed food items as much as possible and rely on natural ingredients as standard. Processed food items should be eaten in moderation or not at all. You can substitute the vegan mayonnaise with lemon, salt, pepper, and parsley or lime salt, pepper, and coriander. The choice is yours.

Prep Time: 10 minutes

Cook Time: 0

Minutes Total Time: 10+ minutes

Makes 2 servings

Ingredients

1 large avocado, halved & pitted

1 ripe tomato, diced (about 1 cup)

¼ cucumber, diced

4 Tablespoons vegan mayonnaise (or vegan sour cream)

2 teaspoons lemon juice

¼ teaspoon garlic salt

¼ cup of chopped coriander

Salt and pepper to taste

Directions

Scoop out the avocado into a medium bowl, leaving about half of the inside of the avocado and shell intact. Mash roughly with a fork or potato masher. Set aside for now.
In another small bowl mix vegan mayo, lemon juice, garlic salt, coriander and salt and pepper until well blended. Add more vegan mayo if needed to make a spreadable consistency.
In the large bowl with the avocado add vegan mayo mixture, cucumber, and tomatoes, stirring until well combined. Salt and pepper to taste if desired but be wary when adding salt because vegan mayo usually contains plenty of sodium already.
Spoon the filling into the cavity of each avocado half and serve immediately or chill in an airtight container for up to 1 day before serving.

Enjoy

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Instagram: https://www.instagram.com/isabella.hawke/

Vegan Parsley And Potato Soup

February 5, 2022

by Isabella Hawke with No Comment All Posts Coaching Fitness Health Plant based food Recipes Vegan Wellbeing

Vegan Parsley And Potato Soup

There’s nothing like Parsley and Potato Soup to say ‘Winter’ However you can make this soup thick, winter style or thin, summer style it all depends on how much water you add and how much you blend it.

This is the easiest way to fill up on loads of vitamin and mineral-rich greens such as parsley as it tastes great and it’s easy to make.

Ingredients

1 tablespoon oil any oil but i use coconut oil for a sweeter taste
1 medium onion, chopped
5 garlic cloves, sliced
Salt to taste
1 1/2 pounds potatoes, peeled and diced Any potatoes will suffice, the older the better
1 litre of water
2 vegetable stock cubes
Washed leaves from 1 large bunch flat parsley, flat or curly parsley it doesn’t matter
1 cups of fake cream I use Alpro Soya cream alternative
Freshly ground white and black pepper
Chopped parsley leaves for garnish

Instructions

Heat the oil over medium heat in a large, add the onion and saute until golden brown (for about five minutes).
Add the garlic, and 1/2 teaspoon salt. Stir together for two minutes. Mix the stock with the water (heat the water first). Add the stock and potatoes, salt to taste and bring to a boil.
Reduce the heat, cover and simmer for 45 minutes, until the potatoes are falling apart and the mixture has began to thicken.
Add the parsley, stir together and remove from the heat. Do not cook the parsley.
Puree the soup using a hand blender, or in batches in a traditional blender then return to the heat.
Thin out as desired with water, and heat through.
Add pepper, taste and adjust salt, and serve, garnishing each bowl with parsley leaves and a swirl of cream.

I like my soup reduced down, so it is really thick with an under-current of white pepper. I serve this with chunks of rosemary focaccia bread which I have dried out in the oven to create croutons and it tastes great.

You can also make this soup easily in a soup maker, I have a Morphy Richards Compact Soup Maker 501021, Stainless Steel, 1 Litre, 900 W It is amazing I just pop everything in, go out and come back later, and hey presto Soup!

Enjoy!

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Instagram: https://www.instagram.com/isabella.hawke/

Vegan Leek and Potato Soup

February 4, 2022

by Isabella Hawke with No Comment All Posts Coaching Health Plant based food Recipes Vegan Wellbeing

Vegan Leek and Potato Soup

As the cold months continue, it can be great to make a big pot of soup and enjoy it as part of your evening meal.

This vegan leek and potato soup is quick and easy to make, and also quite cheap as potatoes are often on offer for £1 at Tesco (UK supermarket). It will feed several people, so you should get at least 3-4 bowls out of one batch; however, if you’re making this for yourself, I would suggest adding more ingredients as it does help the soup to go further.

This recipe could also easily be doubled or tripled if there was more than one person eating.

Ingredients

2 medium/large leeks – these are usually about 50p each from Tesco!
2 medium white potatoes
1 large carrot, chopped
300ml water
5 tablespoons of vegetable stock powder
Salt and pepper to taste
1 pot of vegan cream
1 teaspoon of chilli powder

You can add optional ingredients such as cumin, ground coriander, turmeric for colour, or any other vegetables that may take your fancy.

Method

Slice up the leeks quite finely, both the white part and the green part, unless you are using more mature/larger leeks in which case discard most of the green parts as they would not be very suitable for this dish.
Add the leeks to a large pot with 300ml of water and bring to a simmer.
Chop up the potato and carrot into cubes around 1cm across, add these to the pot along with all remaining ingredients.
Bring back to a low simmer for 10 minutes or until potatoes soften, then add any other vegetables desired (broccoli is excellent in this!).
Cook for another 5-10 minutes until the vegetables are cooked to your liking. Finally, add the chilli, salt and pepper to taste if desired.
Serve with some nice crusty bread or on its own, and there you have it simple vegan cooking at its finest.

Enjoy!

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Instagram: https://www.instagram.com/isabella.hawke/

Vegan Avocado And Chilli Humus On Toast Recipe

February 3, 2022

by Isabella Hawke with No Comment All Posts Coaching Dieting Health Plant based food Recipes Vegan Wellbeing

Vegan Avocado And Chilli Humus On Toast Recipe

The best thing about this recipe is that it’s full of vegan goodness. The avocado and humus on toast is high in fat, but it’s good fats. Avocado contains mono-saturated fatty acids which can help to reduce bad cholesterol levels. Chickpeas (garbanzo beans) are full of protein and fibre, the tahini paste, and lemon juice will give you plenty of calcium and vitamin C and garlic has been shown to lower blood pressure and cholesterol.

There’s really no reason for this vegan avocado on toast recipe to be anything other than healthy! Of course, if you’re looking for a bit less oil then just leave off the olive oil drizzles… as always moderation is key.

Serving size: Serves 6 slices

Preparation time: 15 minutes

Cook Time: 5 minutes

Ingredients

1 ripe avocado, peeled and Stoned

125g/4oz cooked chickpeas (garbanzo beans)

3 tbsp lemon juice

2 tbsp tahini paste

1 garlic clove, crushed

1 teaspoon of chilli powder

4 tbsp olive oil, plus extra for drizzling

1 sprig of fresh rosemary

Salad topping of your choice

Directions

Combine the chickpeas, lemon juice, tahini paste, chilli powder, garlic and 4tbsp oil in a food processor or blender.
Add half of the avocado to the mixture and process until smooth then add remaining avocado and pulse briefly to retain some texture. Season with salt if desired.
Toast bread slices under grill, turning once.
Once toasted take out of the toaster and spread toast with humus then top with salad of your choice. I use tomatoes, lettuce, and spring onions.
Then add fresh rosemary to the top and drizzle with olive oil to serve.

Notes This vegan avocado on toast recipe with humus makes about enough sauce for 6 slices of wholemeal toast which is plenty enough for three people.

Enjoy this vegan avocado on toast recipe? Please share with your friends!

To know more about healthy lifestyle, click here: https://createthatbody.com/plant-based-weight-loss-recipes/

Instagram: https://www.instagram.com/isabella.hawke/