ohsheglows ohsheglows

1129 posts   508065 followers   110 followings

Angela Liddon  Glowing from the inside out with plant-based recipes since 2008. Mama of 2. Founder of Oh She Glows blog, cookbooks, iOS/Android apps.


Chili Cheese Nachos—made vegan! In my past life, I loved digging into a big ol’ plate of chili cheese nachos from a popular fast food joint. (And I washed it down with a shake, of course.) 😊My version has a decadent-tasting combo of luxurious vegan cheese sauce and smoky lentil and kidney bean chili, and it’s vegan, gluten-free, and soy-free (with a nut-free option to boot.) Nope, I don’t miss the old one a darn bit. 🤗 The full recipe is available in the #osgeveryday cookbook, and psst...you can also find it on @clean.plates and @honest blogs. Let me know if any of you have tried it out!
If you like the video, don’t forget to visit the link in my Insta profile to subscribe to our YouTube channel. That way you’ll never miss out when we share a new one. #osgvideos #ohsheglows

✨Our 6-ingredient Hunky Heartbeet Cabbage Soup is going to make you GLOW! ✨Turn the music up and get groovin’. This borscht-inspired soup is vegan, gluten-free, and soy-free, and it’s jam-packed with feel-good ingredients. The recipe is available on www.ohsheglows.com and in our app. See the link in my Insta profile to subscribe to our re-launched YouTube channel so you never miss a new video! 🎥

Before I go, I’d like to share a couple reviews from OSG readers just in case you need a bit more convincing to try it out. 😚 Lacey S. writes, “I am Polish, and I make borscht ALL the time. This soup is AMAZING!!! It tastes so much like borscht it’s unreal. A lot quicker to make, and obviously meat free... I’ve given tupperware containers full to all my family. Will absolutely be making this again!” Jen F. writes, “...This soup is incredible and super easy really. I made it while my family was away, just in case as they are not beet lovers, and I almost ate the whole thing, so good! I forced my husband to try it, and despite the cringing look on his face as he tasted it (he HATES beets), he then said, “Oh, wow, that’s pretty good!” I can’t wait to make a double batch this week and freeze half of it…” Thank you for the kind words, Lacey & Jen! Happy cooking, everyone. 💪

I finally got around to sharing our fave 10-minute toddler-friendly pasta recipe on the blog this week! It’s SO EASY for those hectic weeknights when cooking is the last thing you want to do, and it packs in protein, fibre, and healthy fats. I’ve also provided a few ideas on how to change it up (one of my faves is to purée cooked carrot or cauliflower and stir it into the pasta for a nutrient boost). There’s a direct link to the post in my profile, so hop on ova to check it out! 👀😎

(A Couple Cooks takeover, 4/4) Bliss bites are one of the most popular recipes on our website, and they happen to be fully plant-based. We've had many people tell us they make a batch and keep them in their refrigerator or freezer for when they need a sweet treat. Made with oats, coconut oil, PB, maple, and cocoa powder, they're one of my personal favorite recipes that we've made. Ever. Thanks so much for following along with this takeover—it's been a blast! (For the recipe, go to acouplecooks.com and search on "bliss bites".) — @acouplecooks #osgtakeover

(A Couple Cooks takeover, 3/4) Wait, did I already say curry? This one is our absolute FAVE to have for dinner, this time using lentils and a bright green cilantro chutney. With so much flavor going on, people we serve it to can't believe it's totally plant-based. (For a similar recipe, go to acouplecooks.com and search on "lentil curry".) #osgtakeover

(A Couple Cooks takeover, 2/4) Creamy coconut curry is one of our favorite ways to eat plant-based. With a silky sauce, flavorful curry powder, and brown rice for serving, you can't help but be satisfied after this lunch. (For a similar recipe, go to acouplecooks.com and search on "cauliflower curry".) #osgtakeover

(A Couple Cooks takeover, 1/4) Hi there, it's Sonja from @acouplecooks. We're excited to take over Angela's Instagram account to share some of our favorite plant-based recipes. We've been experimenting with vegan breakfasts lately and developed this vegan two-potato hash. To add some protein, we served it with this tomato-almond sauce. It's a super flavorful way to start the day! (For a similar recipe, go to acouplecooks.com and search on "hash" {omit the egg} and "tomato almond dip".) #osgtakeover

Happy Friday, everyone! Welcome to the first #osgtakeover of 2017. Sonja & Alex, the dynamic husband-and-wife duo behind the popular blog A Couple Cooks (@acouplecooks), are kicking things off! Hailing from Indianapolis, Indiana, Sonja & Alex are firm believers that real, whole foods are good for our bodies, communities, and the world. In addition to the recipes they create and photograph for their blog, the couple also hosts a podcast, which you should check out, too (simply search for “A Couple Cooks” in your fave podcast app or on iTunes to get in on the action). And as for their takeover of my Insta account? That starts NOW! Please take it away, Sonja & Alex. 📷 @caosulli

just realized I forgot to share this cozy soup that I posted to the blog a MONTH ago! Better late than never, right?! 😊 Anyway, I revamped an old blog favourite, my Broccoli and Cheese Soup. It’s vegan, gluten-free, and nut-free. I call it a “weekend” soup because it involves a few homemade components (cheese sauce, soup, and homemade croutons), so you’ll need an hour start to finish. It’s a good one to make when there’s a storm outside and you have nowhere to be. 🌨☃🌧 In my post, I’m also talking about some business goals for 2017 and sharing a fave quote for the year. There’s a direct link in my profile, so hop on over to the blog to check it out! 😎

My kind of Valentine’s Day is easy...simple...no pressure. It’s the little things, you know?
This morning, I let Eric sleep in while I took care of the kids and breakfast. Adriana got a small colouring set from us from the Dollarstore. We forgot about Arlo, but I’ll give him extra milk or something. 😂 She spit out the rice crisp treat I made and said “No like it!”. She keeps me humble. 😳 We skipped gifts and exchanged homemade cards from the kids. Well, they were mainly from Adriana, but Arlo might’ve chewed on them a little. Eric is cooking me dinner later tonight and there will likely be one kiddo crying through the entire meal. But I will savour every bite and 🍷. We might save the mess and just order in. It's all good. 🤗

This life is messy and imperfect but these 3 are all I could ask for. ❤️👨‍👩‍👧‍👦

Jumbo rice crisp heart, anyone? 😍 I made this quick dessert for my Valentines using my Almond Butter Rice Crisp Treats recipe as the base. (I put the link to this recipe in my profile!) My original plan was to make individual hearts using cookie cut-outs, but I only had a few minutes, so I made one big heart. To be honest, I think I love it even more. Adriana was pretty impressed, too. Although, when she took a cautious bite, she made a face and said “no like it”. She’s not a big sweets person and is also sick, so take that review with a grain of salt. 😂😁 .
To make it: Spoon the rice crisp mixture onto a large baking sheet lined with parchment paper, and then lightly wet your hands before pressing it into a heart shape. The hand-wetting is key, or else it will stick like crazy. I also placed a piece of parchment paper on top of the heart and pressed it down to compact it. Chill the heart in the freezer until cold and mostly firm. I topped mine with melted dark chocolate, a pink “chocolate” glaze (made up of melted cacao butter, powdered sugar, almond milk, beet powder, and pink salt...so good!), and a white glaze (powdered sugar, almond milk, and melted coconut oil); unfortunately, I don’t have precise measurements for those as I just winged it. Then I chilled it again until the topping was firm! Slice and enjoy. I recommend making this just before serving it, as the rice crisp tends to dry out as it sits!
Happy Valentine’s Day, everyone. 💕😘🍫

Hello, lover. This borscht-inspired soup is a stunner, from the prep stage (gorgeous shades of plum and violet) to the final end result (a bold crimson red). 😍😳😍 It’s bursting with Vitamin C, iron, and B vitamins, making it a great immune-booster this time of the year. I’m convinced a bowl of this each day helped me fight off a cold that was going through our household last week. 💪 The direct link is in my profile, so hop on over to the blog to check it out and find out what the "secret" ingredient is ✨

Most Popular Instagram Hashtags