kalecrush kalecrush

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Carrie Michael  Whole Food VEGAN. Therapist. Yogi. Wife. Raising 3 plant-based kids 😋 TN, USA Nutritional coaching available ⬇️

http://carriemichaelcounseling.com/nutritional-coaching

Laid on the beach for a while then went back to our room to do a quick ab workout because endorphins, and when I came back to the beach they were cracking open coconuts and handing them out. #daymade #beachlife #lastday #dontwanttoleave

This is how I do plant based at a resort buffet - big salad with lime juice and dijon mustard as dressing, veggie sushi, and a veggie sandwich with mustard and ketchup. Easy peasy. #veganiseasy #loveanimalseatplants

I'm very proud of myself for this, for many reasons. First, for sticking with a consistent yoga practice for over 2 years and building the strength and skill to actually do an unsupported forearm stand. Two, for getting over the fear of doing it in public. Three, for being patient enough with myself to keep trying after falling a gazillion times. Yoga on sand is tricky business. Inspired by @beachyogagirl and all of her badassness. #pinchamayurasana #pinchaplay #yogaeverydamnday #forearmstand

Best part about staying at an all-inclusive resort is unlimited tropical fruit that is cut and waiting for you. And I don't have to wash dishes.

And finally, a vacation without kids. I breastfed Grey for 2.5 years, and now I'm able to spend multiple nights away. Totally worth the wait. #dominicanrepublic #capcana

Finally got a decent shot of my breakfast - oats + shredded zucchini = ZOATS! Best way to sneak in veggies for breakfast because you seriously can't taste it AND it doubles the size of your meal (I'm a fan of BIG meals). Here's how I do it: cook 1c rolled oats in water and a ton of cinnamon until thick, stir in 1 big shredded zucchini, top with chopped fruit and either soaked chia or ground flaxseed. So delicious and satisfying - I eat a version of this EVERY MORNING. #zoats #oatmeal #loveanimalseatplants

I recently started adding a huge bowl of veggies at the beginning of every meal, and I've lost MORE weight. No restriction - just an abundance of veggies, potatoes, beans, rice, fruit, etc. So easy! My weight is lower than it's been in 10 years, and I'm eating three times the volume of food as I was then. Plants rule all. #loveanimalseatplants

Happy Valentines Day peeps! I finally perfected a recipe for gluten free banana muffins with NO ADDED SUGAR that my kids devour. And they're vegan, obviously. Here it is:
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Gluten Free Banana Muffins
(With no added sugar!!) ____________________________________________________
1.5c oat flour (I blend oats in the vitamix)
1c rolled oats
2tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon (or more)
2tsp vanilla
2 flax eggs *
1 1/2c mashed banana
2/3c plant milk (I use vanilla almond milk, unsweetened is best)
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* 1 flax egg = 1 tbsp ground flaxseed + 2.5 tbsp water. Whisk together and let sit for 5 minutes or until it thickens.
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Preheat oven to 325F. Combine dry ingredients, then add wet ingredients and combine thoroughly. Pour into a lined muffin tin (filling the liners almost to the top), sprinkle with rolled oats, and bake at 325F for 25-30 minutes. Makes 12 muffins.
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Tip: Let them cook completely before trying to remove the liner. Otherwise, they will stick to it.

You know that thing you reeeeeally don't want to do but you know in your heart it's the right thing to do? Yeah, do that thing.

Pic from @lewishowes

Another variation of my potato lunch: white sweet potato fries with buffalo sauce wrapped in romaine with a side of veggies with kimchi. I sautéed the veggies in WATER and a squeeze of lemon juice. I cooked the potatoes on a perforated pan at 425F for 18-20 minutes WITHOUT oil. #loveanimalseatplants #friesforlunch #oilfree

This will forever be my go-to easy meal. Just slice gold potatoes and bake them (preferably on some kind of perforated pan) at 425F for 18-20 minutes, or until they reach whatever level of crispy you like. Then wrap in lettuce, dunk in ketchup or BBQ sauce, and devour. #loveanimalseatplants

Lunch was spinach, romaine, red cabbage, peas, broccoli, shredded carrots, and sauerkraut tossed in a maple syrup/ACV/sriracha mustard dressing. Plus I ate 2 baked Japanese sweet potatoes. 🍠🥗

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