run2food run2food

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Plant-powered 💪🏼🌿  GC/Brisbane VEGAN dining options 🌱 📩 michelle-hc@hotmail.com Me: @michelleechen Code: “RUN2FOOD” for discounts @coconutbowls & @whitewolfnutrition

Can’t get over how good these Energizer açai bowls are @blendedhealthbar ✨ - especially when you add a scoop of salted caramel protein powder and peanut butter to it! We also added a salted caramel protein ball on top because you can never have too much caramel right? 😜 Honestly, I dare you to try this combo - I’m so addicted right now! 😍 You guys probably know that these guys opened a store in Brisbane @blendedbrisbane , but I was so impressed that I just had to check out their original store in Noosa during our road trip! Same menu, take away style, but definitely the same amazing bowls! 🙌🏼 Tag your friends who love acai and let’s all connect!

Super moist Vegan Upside Orange Cake! 🍊 I made this for my boyfriend’s birthday and it was delicious! Today also happens to be our 2 year anniversary so it seems very fitting to share this special recipe on this day ☺️ I used half flour, half almond meal, sneaked in some @whitewolfnutriton protein powder and also blended in two entire oranges to keep it moist 🙌🏼 I never realised how delicious orange can be when it’s inside a cake but definitely give this a go if you are a citrus cake lover or just curious! Personally I am just proud of the shiny shiny glaze ✨ Recipe —> VEGAN UPSIDE DOWN ORANGE CAKE RECIPE

1 large orange + 2 tablespoons of sugar
Dry:
2 cups of self-raising flour
2 cups of almond meal
3/4 cup of sugar
Zest of an orange
Wet:
2 cups of orange juice (about 2-3 oranges blended)
1/4 cup of almond milk
1/3 cup of rice bran oil
2 teaspoons of vanilla
Salted orange caramel glaze :
2 tablespoons cup of orange juice
2 tablespoons of sugar
2 tablespoons of vegan butter, melted
1/4 teaspoon of pinch of salt

Method:
1. Preheat the oven to 160 degrees Celsius
2. Line a cake tin with non-stick paper (my tin was 24cm diameter)
3. Cut an orange into thin circular slices. Sprinkle the two tablespoons of sugar at the bottom of the tin. Arrange the orange in one layer at the bottom of the tin.
4. In a large bowl, combine all the dry ingredients
5. Add all the wet ingredients into a blender and blend until combined
6. Fold the wet mixture into the dry until no flour lumps remain and the cake batter is smooth
7. Pour the batter into the cake tin over the sliced oranges
8. Bake in the oven for 60-70 minutes until a knife inserted comes out clean
9. Wait until the cake it cool before flipping it over! Evert the cake carefully!! There should be a nice layer of oranges on the top!
10. Make the glaze: in a small pot on medium head, combine the sugar and orange juice. When it starts to boil, reduce the heat to low and add in the vegan butter and salt. Stir the glaze on low heat for about 5 minutes letting it thicken. Remove from the heat and pour it over the cake!
Happy baking friends! ✨

Tasty Mexican dinner from @zambrero 🌯🥗📷 Featuring the Classic burrito and IQ bowl! My fave thing to get is the IQ bowl - veganised: meaning that it has double beans, double rice, double guacamole + I also added some spiced cauliflower because why not 👅 Double the food and it also means a meal is donated to someone in need! @zambrero is #mexicanwithamission and definitely an awesome reason to choose it if you want something quick and flavourful 👌🏼 #zambrero#zambreropartner#mexicanfood#burritobowl#burrito#veganburrito#veganburritobowl

Can’t get enough of these smokey, zesty tempeh veggie buckwheat wraps from the Organic Vegan Soul Food stall @eumundimarkets 🌯 I swapped out the chilli & kimchi for housemade nut-free pesto and it was 👌🏼👌🏼 Of course if you’re a chilli lover then stick with the chilli 🌶 Also I cannot get over how soft and chewy the GF buckwheat wraps are - literally like eating a cloud 😍 you guys must try it to believe it! Yummm

Cold nights call for VEGAN RAMEN with a side of cold tofu @tarosramen 🍜 I swapped the classic noodles for spinach Konjac noodles (which are GF ) because why not 😜 and yes it was so so delicious! The vegan options are only available at the South Brisbane store but so happy that Taro’s has come up with vegan versions!

Getting my dose of cookie, beans fibre and peanut butter all in one with these Choc Chip Protein Cookie Bars made from chickpeas 🍪✨ The chickpeas add a nice nuttiness and substitute for the egg and oil! Finally finished exams for the semester so I’m able to be active again! 🙌🏼🙌🏼 Here is the recipe —> Chickpea Choc Chip Protein Cookie bars

Ingredients:
1 x 400g tin of chickpeas, drained and rinsed
½ cup of peanut butter
1 ½ cups of oat flour
1 scoop of vegan salted caramel protein powder (I used @whitewolfnutrition )
¾ cup coconut sugar
1 ½ teaspoons baking powder
¼ teaspoon fine sea salt
1/3 dark chocolate chunks

1) Preheat the oven to 350 degrees Celsius.
2) Line a square baking tin with non-stick paper
3) In a food processor, blend everything except the chocolate chunks.
4) Stir through the chocolate chunks
5) Transfer the mixture to the baking tin and bake for about 20- 25 minutes until golden.
6) Remove from the oven and allow it to cool completely before slicing
Give these little fellas a go! 😙

Talk about beautiful food 😍 These smoothie bowls from @blendedbrisbane are loaded with heaps and heaps of fresh fruit, granola on a super thick base 👌🏼👌🏼 Definitely a great way to get in your micronutrients if you ask me 😇 and perfect for rejuvenating us after a tedious week of study! ✨ Who else thinks that they can can smash down all four of these bowls? 😜

VEGAN PEANUT BUTTER CHOC GELAKE CAKE with a brownie base from @ciaogelato_nundah 🍫🥜 I ordered this custom cake for my boyfriends birthday and it was definitely a crowd pleaser ☺️ @ciaogelato_nundah seriously has my fave gelatos and I’m so so excited about their vegan @fitlato range too 😍 honestly, who doesn’t love a gelato cake, especially when it’s this good 🙌🏼 if you haven’t tried Ciao gelato, you’re missing out guys!

Literally everything I love in a bowl 😍 Açai bowl topped with crunchy granola, strawberries, a generous load of peanut butter and a raw snickers bar from @nutrihitt 🙌🏼 Also FYI they are open for Friday night dessert night again with so many awesome new items! ✨ I am sorry for not being very active lately - I promise I will post more when I finish my exams, it’s just been a super stressful period of time for me, but I’m getting through it one step at a time! ☺️ Anyways WHO ELSE LOVES TOPPING SMOOTHIE BOWLS WITH RAW TREATS TOO?!

Hey friends! Where is your fave place to grab pizza? 🍕 I’m sitting in the library studying and craving pizza so bad so here are some incredible vegan pizzas from the new vegan menu @ilforno_pizzeria ! 🙌🏼📷 Featuring a Pumpkin Balsamic, Mushroom Truffle and Moroccan chickpea pizza + a rustic veg salad 🥗 Each pizza was so different which made it so fun to eat and share + bonus the vegan cheese melted so nicely 🤤 Which pizza would you pick?

ACAI BOWL HEAVEN @mylkko ✨📷 featuring the Mars Bowl which I got try on the weekend as a special and it was so so yummy! 🍫The base is made using a blend of açai, banana, dates, almond butter and plant milk 👅 I’ve never had almond butter with açai before and i must say that I was happily surprised because it really made the blend so incredibly thick, creamy and nutty! Plus the almond butter cuts through the sweetness too! So If you’re not a peanut butter person then I would defend recommend this if you’re looking for a more decadent bowl option! ☺️ Seriously can’t wait for all my exams to be over so I can be in the right mindset and fully enjoy my beloved açai bowls - Best of luck and happy studying to all of you who are on the same boat! 💗 Smash out the study like you can smash out açai bowls 🤜🏼

Sitting in the library but dreaming about this healthy VEGAN SHEPARDS PIE @evolveorganic 🥧 The filling was made from heaps of mushrooms and sooo flavourful! Then topped with a a generous layer of herbed potato and baked in a tart crust! 👌🏼 In desperate need of another one with these hey @mygreedyguts 👅

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