run2food run2food

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Plant-powered πŸ’ͺ🏼🌿  Its a plantiful life🌱 GC/BRIS Me: @michelleechen πŸ“© Discount from @sprout_market -->

ACAI BOWLS WITH COCOWHIP @yummygoodnessnundah πŸ˜πŸ“· Featuring the Peanut butter bowl (with added @amazoniaco cacao protein) + the Bounty bowl πŸ‘… Both of these acai bowls are topped with a housemade@vegan chocolate sauce too πŸ«πŸ‘ŒπŸΌ Thanks for a delicious feed guys! Can't wait to try all your other bowls, vegan sweets and soups! πŸ’š

One of my favourite treat meals @rawsqueeze is this Snickers Smoothie bowl with added vegan protein + a raw salted Nutella slice 😍😍 If you haven't tried this combo, I definitely recommend πŸ‘… I'm also loving their huge eat-in bowls which are big enough to be my helmet πŸ˜‚ Thanks for the feed guys! πŸ’š

// GIVEAWAY TIME // To celebrate the release of @byronbaymuesli 's new VEGAN CACAO COCONUT GRANOLA, I am super happy to team up with them to GIVEAWAY 4 x 400g bags of their new granola. And yes, there will be 4 WINNERS CHOSEN to spread more love πŸ™ŒπŸΌπŸ™ŒπŸΌπŸ™ŒπŸΌπŸ™ŒπŸΌ This granola is not only delicious, but also:
βœ…Refined sugar free 4g natural sugar per serve) βœ…Preservative free
βœ…Additive free
Which makes it extra special and healthy! πŸ‘ŒπŸΌ To WIN, simply:
1. Like this post
2. Follow both @run2food and @byronbaymuesli
3. Tag 2 friends who you would want to share this with!
4. Enter as many times as you would like! More entries = more chances to win! Also Gain extra points for tagging more than 2 friends πŸ’šπŸ’šπŸ’š Terms & conditions:
🌿 Must live in Australia to win 🌿 Giveaway ends on Monday 31st July at 10pm (Brisbane time) 🌿 Winner will be drawn Tuesday 1st August
🌿 Good luck and thank you so much for your support!

KOMBUCHA + RAW VEGAN LASAGNE is a good combo if you ask me πŸ‘… Had a fab time at @remedykombucha 's launch last night @asanabypeteevans πŸ’šπŸ’šπŸ’š I was pleasantly surprised by the creaminess and how delicious the raw vegan lasagne was and how kombucha basically tastes like a soft drink but with live cultures to help digestion and minus all the artificial nasties & sugars πŸ™ŒπŸΌ

VEGAN WAFFLES & ICECREAM from @nutri.hitt πŸ˜πŸ™ŒπŸΌ This waffle was seriously perfect - crispy on the outside and soft on the inside! There were so many textures: the crunchy granola, fresh berries and creamy chocolate mousse! πŸ‘ŒπŸΌWe also added a raw picnic bar to the waffles which made a delicious addition! And finally of course - you can't skimp on the maple syrup πŸ‘… We also tried their new "Sacred Cacao" hot chocolate using a blend from @sadhanakitchen ! It has notes of mint & matcha, and was so interesting, delicious and creamy! πŸ˜‡

VEGAN HALOUMI & MUSHROOM BURGER from @_vurger πŸ”πŸ™ŒπŸΌ This was another item that we tried this at the vegan markets yesterday! The wait was quite long because they We extremely busy - super successful for their first day!! But the wait was definitely worth it! Their vegan "milk" bun is the SOFTEST BUN EVER and the mushroom was so soooo juicy! The tofu "haloumi" was also extremely similar in taste to the real thing! Amazing job guys ☺️ Can't wait to try your other burgers!

A bountiful VEGAN INDIAN FEAST @itsmirchihealthy πŸ™ŒπŸΌπŸŒ±πŸ“· Featuring entrees of: broccoli pakora, mirchi salad & mixed beans salad, then mains of: kidney bean masala, daal sagwala, roasted pappadum, gluten-free roti and vegetable πŸ›πŸ™ŒπŸΌ My favourite dishes go to the amazing kidney bean masala and the broccoli pakora which tasted just like kofta balls!! 😍 Thankyou for an amazing feed guys!

Behold the BUFFALO CHICK'N WAFFLE BURGER from today's Brisbane vegan markets πŸ™ŒπŸΌπŸŒ±πŸ” Yess, that's right - 100% plant-based and cruelty-free! ☺️ WHO ELSE WAS THERE TODAY?! πŸ˜‰ Amazing job to @green_street_foods for this huge hearty burger and doing so so well with the HUGE crowd of people! I can't wait to try your other goodies at the next market! πŸ’š It's so awesome too such a great turnout at every vegan market - it just goes to show how many vegans there are/ people supporting veganism!

Today's 7km #run2food is to @missblissau to try their weekend special: Pumpkin polenta bread with tofu scramble and smoke bombs πŸ‘ŒπŸΌπŸ‘… This was seriously so delicious and had such a complex combination of flavours and textures that made it super fun to eat! I am also very proud of @_deelearn for pushing himself on the run and making it to breakfast! Bridge to Brisbane training is going well πŸ’ͺ🏼πŸ’ͺ🏼

A super satisfying Saturday morning breakfast after a long week of oral surgery β˜ΊοΈπŸ“· A medley of juicy portabello mushrooms, avocado, tomatoes and sweet caramelised onions on sourdough toast πŸžπŸ…πŸ₯‘ Thankyou @roguebistro for making me a delicious vegan breakfast combination from your menu! It really makes dining out with friends so much easier especially when you are the only vegan one! πŸ’š But that aside, the mushroom + caramelised onion combo is amazingggπŸ‘ŒπŸΌ My weekend is off to a great start! What is everyone doing this weekend?

The FROTH BOWL: acai + cacao + peanut butter, topped with a raw snickers slice, housemade granola, fresh fruit and coconut chips πŸ˜πŸ™ŒπŸΌ Thanks @serabarburleigh for this delicious bowl of healthy decadent goodness! πŸ’š

Pancakes aren't the only food you can stack 😜 Here are a batch of homemade
CHOC CHIP PEANUT BUTTER CLIF BARS I made using ingredients from @sprout_market and @pureplace vanilla protein powder! 🍫The result was pretty close flavour-wise, but texture wise
Was slightly more crispy than the original bars, but I found that they softened after a day or two πŸ˜‹ If you are looking for a cheaper and healthier alternative to CLIF bars, you can give this a try! Here is the recipe --> Choc Chip Peanut butter β€˜CLIF bars’

Serves: 8 – 12 (depending on the size of your bar)

Β½ cup of dates, pitted & soaked
ΒΌ cup of peanut butter
2 tablespoons of pure maple syrup
ΒΌ cup of almond mylk
Coconut oil – to coat your palms

1 cup of rolled oats
1 cup of rice bubbles
2 tablespoons of ground flaxseed
ΒΌ cup of vegan vanilla protein powder
1/3 cup of vegan dark chocolate chunks
1) Preheat the oven to 160 ℃ / 320 ℉. Line a baking tray with baking paper
2) In a small food processor/blender, blend together the dates, peanut butter, maple syrup and almond mylk until a creamy mixture forms
3) In a large bowl, combine the oats, rice bubbles, flaxseed, protein powder and chocolate chunks. Mix well.
4) Lightly oat your palms with coconut oil. Add the wet mixture to the dry and knead together until a β€˜dough’ forms.
5) Spread the dough out in a large rectangle shape on the lined baking tray. Cut into smaller bars
6) Bake in the oven for 15-20 minutes until golden and crispy
7) Remove from the oven and allow to cool before serving.
8)Store in an airtight container at room temperature for up to 5 days
Serving suggestions: dip it in your favourite nut butter!

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