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kale.of.a.life kale.of.a.life

241 posts   22887 followers   114 followings

Natalia πŸŒ±πŸƒ  Mommy to a baby boy πŸ‘Ά Simple & whole plant-based dishes 🌱🍴 kaleofalife@gmail.com Montreal | QC | Canada 🍁

https://goo.gl/Hvy7SH

Stepping up the toast game this morning with hummus, avocado, cherry tomatoes, cucumber hearts and some red onion. Sprinkled with sunflower seeds and shaved tiger nut. Inspired by the amazing @edgarraw πŸ’šπŸ’œβ€ I've got news for you! @weegan.life is giving out a FREE necklace to you (you just have to pay S&H fee of $5.91), just like the one in the photo, that comes in three different shapes. They ship worldwide 🌎 but hurry! There's only 1 000 necklaces in stock! Follow the link https://goo.gl/Hvy7SH to get yourself one. #weegan ✌🌱 The necklace is sure to start up some conversations, so become an ambassador for the vegan movement and spread the message of the #veganlifestyle while looking good πŸ˜‰
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#veganlife#vegancooking#vegancommunity#veganzone#cowspiracy#forksoverknives#vegan#crueltyfree#toast#avocadotoast#avocado#yuminthetumrepost#feedfeedvegan#feedfeed#food52#foodgawker#whatsonmyplate#whatveganseat#veganrecipes#veganinspo#vegans#lovefood#healthylunch

Figs. Figs everywhere! I'm not complaining though πŸ˜‚ just eating them with every meal. This spinach and arugula salad is made with cherry tomatoes, red onion and chickpeas. Sprinkled with some pine nuts and topped with grilled peach and fresh fig. Soooo good, especially when drizzled with some sweet balsamic reduction.
Entering this into the #autumnfoodparty hosted by the lovely ladies @laurafruitfairy and @klaraslife 🍁❀
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#veganfoodlovers#vegancooking#vegancommunity#veganzone#veganrecipes#veganinspo#whatsonmyplate#whatveganseat#beautifulcuisines#healthycuisines#eattherainbow#eattheworld#foodgawker#bestofvegan#ahealthynut#letscookvegan#thehealthfoodedition#thevegansclub#veganbowls#lunchinspo#saladporn#salads#foods4thought#foodphotography#feedfeedvegan

Oatmeal for lunch, anyone? Surely I'm not the only one?! πŸ˜‚ I have no shame. Especially when it's THIS good! I added some @bounce_can Berry Coconut energy ball from my September @littlelifebox and organic cacao bean nibs from @sunpyramid.health. Did you know that cacao beans help lower blood pressure and are high in anti-oxidants, magnesium, zinc, copper and potassium?! If that's not convincing enough to add some to your food, I don't know what is!!! Im bringing this bowl of goodness to @veganwhat and @oatmeal_stories #breakfastfigparty (hope they don't mind that this wasn't really my breakfast πŸ™Š

PS huge thank you to @veganbowls @gloriouslyvegan @besthealthybowls @thevegansclub @letscookvegan and so many more for sharing my photos in my absence ❀✌ it's always an honour!!
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#breakfastgoals#brekkie#breakfastinspo#dairyfree#bestofvegan#letscookvegan#vegancooking#veganrecipes#vegancommunity#veganzone#whatvegan#plantbaseddiet#plantbased#healthycuisines#beautifulcuisines#foods4thought#fueledbyplants#thehealthfoodedition#ahealthynut#yahoofoods#foodgawker#eatvegan#whatsonmyplate#superfoods#heresmyfood#cuisinesworld

I may have overdone it with the peanut butter...said no one, ever. πŸ˜‰

You've still got time to enter the @jordwatches contest to win $100 to purchase your own #woodwatch! And don't forget that everyone who enters receives a consolation code worth $25. I have received sooooo many compliments on my watch! Contest ends on September 3rd. Check out the link in my bio!
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#veganinspo#letscookvegan#veganeats#vegancommunity#veganfoodlovers#heresmyfood#plantbased#ahealthynut#foodgawker#bestofvegan#f52grams#yuminthetumrepost#gloobyfood#healthycuisines#cuisinesworld#lovefood#foods4thought#thrivemags#feedfeed#feedfeedvegan#eattheworld#whatveganseat#plantstrong#thehealthfoodedition#vegancooking#oatmeal#comfortfood

Throwing it back to when my son was only a couple of days old and I was still swollen and in pain post-operation, because it's my favourite photo of the two of us. The lovely @bettinas_kitchen tagged me to share ten facts with you. So here they are! I'm also tagging some lovely people to do the same. I always love reading these facts about others. Helps put a personality to the account! ⭐I was born in Amursk, Russia. You probably won't find it on a map. Traffic was sometimes caused by stray cows and produce was extremely scarce and expensive. We survived thanks to my grandparents' cottage. Fresh fruit and vegetables in the summer, canned in the winter. And thanks to the meat and fish my grandfather brought home. ⭐My parents got divorced when I was four. My grandfather was my father figure, biggest idol, hero and inspiration. He was my grandma's second husband but you wouldn't ever know that. ⭐In 1996, my mom and I went to China. The people stopped to touch my hair, because it was blonde, and to take photos with me. It was the biggest cultural shock I had. I loved it.
⭐ I lived in Etobicoke, Toronto for five years, prior to moving to Montreal. I spoke about 10 words of English when we first moved there. ⭐I am an ESL teacher but mostly just substitute at the same high school. I love seeing different faces and getting to know all the students individually.
⭐Next week, I go back to university to start on my Master's. Hopefully in three years I will obtain it and be able to teach ESL in French colleges and/or continuing education in universities.
⭐I love couponing. I'm not an extreme couponer like you see on TV, but I always seek out a good deal. There is such a thing as "free". ⭐I have a thing for lists. Grocery list, to do lists, you name it. I guess it's the OCD in me. It helps me stay on top of things.
⭐ I don't like beets. My mom boiled one for me when I was a kid and made me eat it like an apple. She doesn't remember it but It scarred me for life lol. I am just now trying to eat it in small quantities.
⭐My son is my rainbow baby. Look up the definition if you're not sure what it is. But if you went what I went through, you'll know.

Happy Monday, lovelies! I'm enjoying my last week before I go back to university. It's only going to be once a week but still. πŸ™ˆ

I made an amazing Sesame Bok Choy and Broccoli Stir Fry. The recipe is below. πŸ˜‰ I definitely added a bit more soy sauce and hot sauce once it was cooked, just because that's my preference, but hubby didn't change a single thing. Play around with it! An

Ingredients:

1 pack (227g) of mushrooms
About 5 small bok choys, trimmed and washed
Florets of one broccoli (about a cup)
1 medium onion, diced
3 garlic cloves, minced
1 carrot, sliced or julienned
Sesame seeds
Sesame oil
Green onion
Chopped nuts

Sauce:

2 TBSP sesame oil
1 TBSP mirin
1 TBSP hoisin
1 TBSP soy sauce
1 tsp white wine vinegar
1 tsp garlic chili sauce (or chili flakes or hot sauce)

1. Start by heating some sesame oil in a pan, over medium-high heat. Cook the onion and garlic until light brown and slightly translucent.
2. Add in the carrots, mushrooms, broccoli florets and sauce. Stir well, sprinkle in some sesame seeds and cook for about 5 minutes. I like my veggies to still have a crunch to them but if you don't, keep cooking.
3. Add in the bok choy and cook for another 2 minutes. More, and they will be too wilted and soggy.

4. Remove from heat and serve with your choice of noodles (I used Sichuan) or rice. Enjoy with some crushed nuts (I used cashews), green onion and extra soy sauce and/or hot sauce (optional).
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#stirfry#meatfreemonday#greenmonday#bokchoy#noodles#yuminthetumrepost#bestofvegan#letscookvegan#feedfeedvegan#feedfeed#food52#foodgawker#lunchinspo#dinnerideas#whatsonmyplate#whatveganseat#vegancommunity#vegancooking#veganrecipes#lovefood#vegans#veganideas#veganfoodlovers#beautifulcuisines#healthylunch#ahealthynut#thehealthfoodedition#thevegansclub

I'm finally getting a chance to upload the photo from today's brekkie: a simple banana spirulina smoothie bowl topped with kiwi, almonds and @mettrumoriginals hemp seeds. Better late (nearly 12 hours), than never...right? But it's always breakfast, somewhere! ✈🌎 The link for the @jordwatches is still up in my bio ☝ so make sure you enter it, for a chance to win a $100 voucher towards your very own #woodwatch ⌚. Everyone who enters receives a consolation code worth $25 once the contest is over! .
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#vegancooking#vegancommunity#vegans#veganbowl#veganbreakfast#smoothiebowl#smoothie_planet#smoothies#greensmoothie#spirulina#smoothietime#whatsforbreakfast#ahealthynut#bestofvegan#letscookvegan#yuminthetumrepost#feedfeedvegan#beautifulcuisines#cuisinesworld#healthycuisines#healthybreakfast

I just wanted to pop in and say "Hi"! I have been adjusting to hubby's new schedule and trying to sleep when the baby sleeps during the day, since he is up every 40 minutes to an hour at night. Every night. Plus I have been fighting a pretty bad cold sans medication πŸ’Š for about a week now 😷 But I am feeling much better!

I hope to have some new content tomorrow, but I really just wanted to say thank you to @veganbowls and @veggiemartldn for sharing my bowls! It is always such a wonderful pleasure to see my work featured for others to enjoy! πŸ’š

You can find the recipe to this Asian Sesame Noodle Salad a few posts back. It was delicious!

Hope you're all having a wonderful week so far!!! 😘
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#veganfood#vegancooking#vegancommunity#veganrecipes#vegans#whatsonmyplate#whatveganseat#whatsforlunch#lunchinspo#yuminthetumrepost#buddhabowl#nourishbowl#eattherainbow#eattheworld#healthycuisines#healthymom#feedfeedvegan#feedfeed#foods4thought#food52#bestofvegan#letscookvegan#vegetarian#meatfree#fueledbyplants#noodles

Fried rice and sesame tofu, anyone? 😊 Have a beautiful weekend!

I will post the second #yummybowlsparty feature tonight so you've still got time! The party will be held until the end of August. Thank you so much to everyone who has entered so far πŸ™ you guys rock!
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#veganinspo#letscookvegan#veganeats#vegancommunity#veganfoodlovers#heresmyfood#plantbased#ahealthynut#foodgawker#bestofvegan#f52grams#yuminthetumrepost#gloobyfood#healthycuisines#cuisinesworld#lovefood#foods4thought#thrivemags#feedfeed#feedfeedvegan#eattheworld#whatveganseat#plantstrong#thehealthfoodedition#vegancooking#lunchinspo#healthylunch#friedrice#tofu

Perfectly delicious overnight chia pudding made with almond milk and vanilla soy yogurt. Naturally coloured with butterfly pea flower powder.

3 TBSP chia seeds
1 cup vanilla almond milk
Butterfly pea flower powder - use more for a darker blue, less for lighter
1/4 cup vanilla soy yogurt
Unsweetened shredded coconut
Maple syrup or agave syrup

1. In a jar or glass, mix the chia seeds, almond milk and butterfly pea flower powder with a fork. Cover and place in the fridge over night or at least for 2 hours. I like to give it another good stir about and hour later to avoid clumping.

2. Add the vanilla yogurt and sweetener of your choice. Top with coconut and berries. Enjoy!

Don't forget to enter the @jordwatches #jordwatch contest in my link to win $100 towards the purchase of your own #woodwatch. Everyone who enters gets $25 at the end of the contest. Early Christmas shopping?! πŸŒ²πŸ˜ƒπŸ˜‰πŸ™ˆ
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#chia#chiapudding#breakfastgoals#brekkie#breakfastinspo#dairyfree#bestofvegan#letscookvegan#vegancooking#veganrecipes#vegancommunity#veganzone#whatvegan#plantbaseddiet#plantbased#healthycuisines#beautifulcuisines#foods4thought#fueledbyplants#thehealthfoodedition#ahealthynut#yahoofoods#foodgawker#eatvegan#whatsonmyplate#superfoods#heresmyfood#cuisinesworld

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