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Kristen Hong

@hellonutritarian

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📖 Author: FRIDGE LOVE
🧺 Refrigerator & pantry cart organization
🫙 Food storage & meal prep
🏡 Dietarily-blended family of 4

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Homemade lentil chila pizza.

I was really craving pizza today but wanted to keep things super clean and packed with protein. So, I completely skipped the regular flour dough and made a crispy lentil chila for the base instead!

Everything on this plate is 100% homemade from scratch. Instead of heavy dairy or processed store-bought vegan cheese, I just crumbled up some firm tofu, seasoned it with herbs, and layered it right on top with fresh tomatoes, capsicum, and onions.

It hits the exact spot when you want a warm, savory pizza slice, but it leaves you feeling light and energized afterwards. Completely gluten-free, simple, and ridiculously easy to make.

Swipe to see the "cheese" texture close up, check the bottom of slide 2 for my tofu crumble trick, and head to the last slide to see how I make the perfect lentil crust!

#healthydinners #proteinpizza #dubaifoodie #uaevegans #glutenfreepizza

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Packing up my work lunch ahead of tomorrow!

Trying to keep things healthy, colorful, and as close to zero-waste as possible.

On tomorrow's lunch menu:

• Vanilla Overnight Oats using @hellonutritarian's delicious recipe

• A cucumber harvested from my container garden and sliced canned peaches in juice that I snagged during @olliesoutlet canned goods sale

• Pumpkin seeds and @lamagna_cheese ricotta cheese

• @megafood Women's One Daily Multivitamin

I'll also toss a @motts no sugar applesauce pouch into my lunch bag!

#mealprep #zerowasteliving #reuse #easylunchboxes #livingonabudget

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Made this lovely lovely last night, thanks to @ruth.reichl and the comfort read of My Kitchen Year.

We all move through seasons, yeah?

You all know about my love for trees and the quiet lessons they offer. But you may not know about my love for food memoirs. Lately, I’ve found myself reaching for them again. Ruth brings such comfort.

I have so much gratitude to those in my life who recognize this and say, “Tonight. You and me. That egg and potato recipe.” This is a love language.

It’s not just the food (ofc it IS the food)— it’s also the dance of kitchen prep.
The “I think our bowls are bigger—two eggs, yeah?”
The “How much cream does she say?”
Taste testing.
A bit more pepper.

The kitchen becomes less about following a recipe and more about paying attention. We improvise. We laugh. We notice. We create something neither of us could have made in quite the same way alone.

I wrote in The Playful Life that play isn’t reserved for swingsets or vacations. It’s a way of moving through ordinary moments with curiosity, presence, and delight. Sometimes play looks exactly like this: hands just rinsed in the sink, conversations between recipe steps, and the freedom to trust your senses more than the measuring spoons.

I find comfort in orderly kitchens and homemade goodness. My heart is at peace when I see beautiful food waiting in jars in my refrigerator. This last photo here is from @hellonutritarian and is definitely goals for me. Her cookbook and kitchen organization guide is also amazing. Zoom in— you’ll see it on my kitchen counter.

What I’m learning in this season: a playful life isn’t always loud. Sometimes it’s simply creating enough space to savor what you’re making, who you’re making it with, and the person you’re becoming along the way. ❤️

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Day 28 on the 6-week Nutritarian Plan

Dinner was a kale Caesar salad. I made the Cashew Caesar Dressing from Fridge Love by @hellonutritarian however, I discovered I was out of cashews, so I made it with raw sunflower seed kernels instead and it came out great! Put some of my favorite Trader Joe’s steamed lentils on the side with apple for something sweet.
Lunch was leftover roasted cauliflower with lemon tahini and shepherdess pie with a few carrot sticks and hummus and kiwi for a sweet treat.
Breakfast was matcha tea and a banana breakfast muffin.

#healthydiscoveries #nutritarian #wfpb

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Wish someone put this down in front of you for noshing? It’s some serious eye candy and some serious crunchy tasty nutrition. Thanks to the chef who inspired me - wish I could remember his name and give credit! Dips are from @hellonutritarian and the Eat to Live cookbook. Instructions to make yours in the comments. 🧑‍🍳👨‍🍳. #veggies #eattherainbow #healthysnacks #partyfood #veggie #veggieplatter #eatyourvegetables

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Day 21 -
Breakfast: Ezekiel Bread with peanut butter, sliced banana and raisins with mushroom matcha tea, chai tea and soy milk.
Lunch: a romaine salad with a bean burger and salsa
Dinner: homemade hummus with celery, carrots, radishes and cucumber. I made the Classic hummus recipe from Fridge Love by @hellonutritarian . It was good, but next time I will put less Tahini in it. Also had some leftover eggplant.

Day 22 -
Breakfast: sliced banana, blue berries, flax, chia and soy milk with chai tea.
Lunch: a cup of Butternut Squash Chipotle Chili - recipe from Love Real Food by @cookieandkate . I always make chili on Halloween since my mom did it when we were kids, but this was the first time making this recipe. It has a unique blend of hot and a little sweeter from the squash. Loved the Adobo peppers!
Dinner: a bowl of chili and Almond Joy Stuffed Dates for dessert.

Day 22 - was a leftover kind of day.
Breakfast - just mushroom matcha and chai tea with soy milk.
Lunch: a small bowl of chili, hummus and celery.
Snacked on pistachios and Pellegrino with lime and pomegranate juice while watching football with my husband.
Dinner: A smoothy with a whole banana, blueberries, spinach and kale, flax, cocoa and soy milk with cacao nibs sprinkled on top.

I fell behind in recording what I ate while on my monthly publishing deadline for work, but I’m pretty pleased with myself that I stuck to my Nutritarian Plan thru deadline and Halloween!

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Day 11 of The 6 Week Nutritarian Plan
Breakfast: I pulled together my first batch of overnight oats right before I went to bed last night, using the Vanilla Overnight Oats recipe from Fridge Love by Kristen Hong of @hellonutritarian It’s supposed to make 2 servings, but I divided it into 4 servings with 1/4 cup of oats each and I added a 1/2 TBS of flax and Raisins to each. It was surprisingly sweet because of the mashed bananas. Also had my usual cups of mushroom matcha tea and chai tea with soy milk.
Lunch was at @livinggreenfm one of my favorites! They have a delicious healthy buffet style offering and I had Kale and carrot salad, cannellini beans, a portobello mushroom, cooked cabbage, a few cooked carrots, roasted cauliflower florets, pickled cucumber and red onion.
Dinner was leftover marinated butter beans over a bed of arugula with red grapes for dessert.

#healthydiscoveries #nutritarian #drjoelfuhrman #wholefoodplantbased #wholefoodplantbaseddiet #wfpb

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Day 8 of The 6 Week Nutritarian Plan
After the first week, I realize I need to meal prep some things ahead of time to continue this consistently, so I picked up Fridge Love by Kristen Hong @hellonutritarian to get some tips. It’s 334 pages and the first half is all about your fridge and food storage. I’m just now getting into the meal prepping and recipes section. Hopefully I can give them a try soon.

Breakfast: 1/2 cup organic sprouted oatmeal, one apple, cinnamon, 1/2 cup blueberries and a few walnuts with mushroom matcha tea and chai tea with soy milk
Lunch: leftover kale and red cabbage salad from yesterday
Dinner: leftover vegan gyro from yesterday, except this time I made it as a sort of salad and only ate half a pita on the side with a few grapes and kiwi sliced for a sweet finish.

#healthydiscoveries #drjoelfuhrman #nutritarian #nutritarianlifestyle #nutritariandiet #wfpbno #wfpb #wholefoodplantbased

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A girl can dream!!!! @hellonutritarian entire feed = rainbow dense nutrition, nourishing fuel but also ORGANIZATION and aesthetic of my sweet little harmonious, air sign and spacious heart. Ok. That’s all for now.

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Okay, if you haven’t figured it out by now, I’m a total sucker for a viral food trend. I saw someone (wish I remembered who!) take all the classic bagel toppings and chop them up into what’s basically a cream cheese salad. The idea? A less messy version of a loaded bagel, because let’s be honest, when you pile on all the goods, it ends up everywhere. Flavor-wise? So good. You get a perfect little bite of everything. But spoiler alert: it’s still kind of a mess. Just a delicious one.

INGREDIENTS:
1 scoop cream cheese
Cucumbers
Tomato
Red onion
Chives
Everything bagel seasoning

Also peep some of my favorite vegan cookbooks nnthe background

#Viral #bagel #foodie #savorybreakfast #highprotein #healthy #healthyeating #breakfast #easyrecipes #lunch #snack #viralrecipe #veganrecipes #makeitvegan #plantbased #plantprotein #viralfood #easyrecipe #whatsforbreakfast #delicious😋 #viralrecipe #viraltrend

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Fridge goals courtesy of @wandpdesign and @hellonutritarian. Your fridge should be a source of inspiration and provide you with a sense clarity.

#fridgeinspiration #fridgeorganization #kitchenorganization #organization #organizedlife

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BRB. If you need us, we'll be here obsessing over @hellonutritarian's stunning stocked fridge. What are your favorite recipes to meal prep?

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