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🌞Sunshine Coast weather gods at it again this morning 😍🏄‍♀️👌
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🌱Taking advantage of finally being ‘allowed’ to eat out 🙌 100% vegan 100% delicious ❤️
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🌱If you’re looking for an easy AND filling Vegan dinner, you’re going to totally ❤️ these Rainbow Black Bean Stuffed Potatoes 🌈🥔This recipe is so great because it’s seriously so simple, super healthy & totally yum! By also adding the very nutritious Sauerkraut, you get the added health benefit due to the fermentation process 💪Beneficial probiotics, or 'live bacteria', are produced, and these probiotics are what give Sauerkraut most of its health benefits. I use to use sweet potato however regular and sweet potatoes are comparable in their calorie (sweet are a little higher), protein, and carb content, white potatoes provide more potassium, whereas sweet potatoes are incredibly high in vitamin A, so I use the regular potato now because imo it tastes better too 👌❤️
Ingredients:
2 medium potatoes
Olive oil
1/2 cup of Coconut Sour Cream
1/2 avocado
Kehoe's Kitchen Organic Beetroot Sauerkraut
1 cup organic baby spinach
1/2 a lime
1/2 garlic clove
1 TBSP smoked paprika
1 TBSP cumin
1 TSP of chili powder
1 TBSP tomato paste
1/2 cup water
sea salt + black pepper
1 can of black beans, drained and rinsed
Method:
Pre-heat oven to 200’c.
Wash & dry potatoes, then cover in olive oil & wrap in foil. Bake for 60 minutes.
Saute beans, spices & garlic on medium heat for about 5mins. Add tomato paste + water stir and simmer for 30mins. Season and add more water if drying out.
Once potatoes are done baking, cut open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
Evenly spread baby spinach, the black bean mixture, avocado, squeeze lime over avo, sour cream and sauerkraut on top of each potato 😆✌️
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🐬✌️❤️
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🥂Lunch with the fam never disappoints 😍 Golden Turmeric Tabouleh | Asian Superfood Salad & Root Veg bake with lemon cured Sashimi Tuna (for my dad 😊)❤️ .
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⛱ Can’t wait to travel again 🙏💭💭♥️
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@stuartcantorphotography .
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🐠As much as we look forward to the world to start turning again, enjoying an isolated beach is pretty amazing ✌️❤️
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🌱This ultra yum, super basic Quinoa | Kale and Black Bean Soup is full of antioxidants 👌high in fibre 🌱magnesium, iron, potassium, calcium, phosphorus & vitamin B E C + K💪 The perfect meal to make as the weather starts cooling down & you don’t want to spend a lot of time in the kitchen⛄️❤️ .... 1 TBSP evoo
1 red onion chopped
1 large Sweet Potato chopped
3 Carrots
4 sticks of Celery chopped
1 Garlic clove crushed
Bay leaves
1/2 cup tri colour Quinoa washed
2 cans of Black Beans washed
1 can chopped Tomatoes
1 red Chili chopped
2 TBSP Cumin
1 TBSP Oregano
1 bag of organic, chopped Kale (or Baby Spinach)
Salt + Pepper
Braggs All purpose Seasoning (optional)

1 - Heat large pot, add olive oil then fry onion for a few minutes.
2 - Add potato, carrots, celery, bay leaves, cumin, chili & oregano. Fry for a minute.
3 - Add quinoa, beans + tomatoes. Add water, so there is enough to resemble soup. Consistency + more as quinoa expands. Bring to boil.
4 - Turn down heat and simmer for approx. 45mins or until veg is cooked. Add washed Kale & cook a further 5 mins. Season with plenty of salt and pepper. I also season with Braggs all purpose season which is a non-gmo liquid protein concentrate, derived from soybeans. DELICIOUSNESS 🥕🌶🥬🧄
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🌴Morning yoga in the wild 😙 Looking forward to when this situation has ended & we can invite amazing groups of #yogis back to our peaceful forest ❤️🦋🧘
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❤️🙏 Hopefully this is not the end but a new beginning 🛩 #virginaustralia has been a huge part of not only my life but my closest friends & family, since they started flying in Australia as Virgin Blue back in 2001. Sending everyone who is hugely affected by this news the biggest ❤️❤️
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