Crow Moon Kitchen

Crow Moon Kitchen

Food for transformation

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September 8, 2019 Crow Moon Kitchen

The BizzyCrow Show Takes on Tofu

September 4, 2019 Crow Moon Kitchen

Baked Chocolate Donuts

August 24, 2019August 24, 2019 Crow Moon Kitchen

Bake your own bread

August 18, 2019August 23, 2019 Crow Moon Kitchen

Ready to Eat Cookie Dough

June 21, 2019June 21, 2019 Crow Moon Kitchen

Fresh Ciabatta

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As the weather cools down and you’re gearing up for fall, this drink will warm you up and satisfy your pumpkin spice craving while adding a hidden (okay, so it’s not actually that hidden 🤷‍♂️) veggie to your day. Topped with a dollop of @truwhip vegan whip cream. 🤤 * This low-calorie pumpkin spice drink is easy to make and just requires a few ingredients. Bonus: It’s lot cheaper than the one you’ll buy at the coffee shop! 💰 * Need a jolt of caffeine in your pumpkin drink? Add a cup of strongly brewed coffee or a shot or two of espresso to turn this into a latte! 🤤 * Full recipe can be found using my bio link! Recipe created for @loseitapp and www.loseitblog.com. 🥰 * * * * * * * #healthyfood #healthyrecipes #healthyeating #healthysnacks #healthyfoodinspo #pumpkinspice #pumpkinspicelatte #psl #fallfood #drinkrecipe #veganrecipes #cookingwithloseit #boston #loseit #veganfoodlover #veganiseasy #veganvultures
Sustainable weight loss is about remapping your brain in relation to food. Diets end. Gym memberships expire. Habits continue. Here's a few of the tricks I've learned over the years that have helped me. ⭐️ * Buy smaller plates and bowls. We are visual eaters. If you have a giant plate and a single portion of food on it you'll feel dissatisfied before the first bite. ⭐️ * Make your food pretty. Take a few extra seconds to plate your meal before eating. Seems silly but it's why I started my IG. This turns mealtime into an event. You've carefully considered that dish as something to be proud of, no matter what it is. Whether you're feeding a family or just yourself, you'll feel better about your food with a little garnish and artsy peppering. ⭐️ * Store snacks in a place that it takes effort to get to. Mine are in a pull out drawer in a low cabinet. Having snacks on a pantry shelf or the counter makes them too easily accessible. If those chips are on the counter I'll have a handful every time I pass the bag. ⭐️ * Serve food from the kitchen and not the dinner table. Having to get up to get more gives your brain time to catch up with your belly. Drink water too! ⭐️ * Shop fresh as much as possible and start using single ingredient items. Preparing your food vs opening and heating does so much for your body and brain. Better nutrients. Natural colors. You create the meal and learn about food. ⭐️ * Make your meals a combination of raw and cooked food. (just not raw flour...) Raw veggies are a great way to fill up while still enjoying your more decadent main dish. ⭐️ * Like posts like this? Let me know! I'd love to know any tips you have too. Not diets. Just those little things that train your brain to honor and respect food and your body! Comment below! 🥰 * * * * #weightlosstransformation #weightlossideas #weightlosstips #weightlossupport #weightlosshelp #extremeweightloss #fattofit #extremeweightlossjourney #overeatersanonymous #neda #weightlossrecipes #foodlovers #weightlossstory #obesetobeast #transformationtuesday #sidebyside #beforeandafterweightloss #wlstories @wlstories
This week on The BizzyCrow Show! Biz and I talk about how to get plant based with this cashew based cheese sauce that is to die for! All natural ingredients and a hidden veggie! You know how much I love to sneak veggies into things. 🤣 * @mybizzykitchen tells it like it is. If it isn't good she'll let you know. But, you'll see Bizzy's happy, shocked reaction with that first bite. Perfect for Mac and Cheese, topping for potatoes, or spices up for Taco Tuesday! For our #ww crew, don't let the SP of the cashews throw you off. This recipe makes 3-4 cups. Drizzled on your taco it would maybe be 1 SP. So go "nuts" and drizzle twice! 😁 * 1 cup raw cashews 1 medium carrot (peeled) 1 medium russet potato (peeled) 1 Tbl white/yellow miso 1/2 cup nutritional yeast 1-1.5 cups oatmilk 1/2 yellow onion 3 cloves garlic 1/4-1/2 tsp salt * Soak the cashews overnight in water (or 1-2 hours in hot water). Peel and cube the carrot and potato. Boil the cashews, carrot, potato for 15 minutes. Drain. While that's boiling chop the onion and garlic. Use the pot you used to boil to cook the onion and garlic using a little water in place of oil. Cook until onion is translucent but not browned. Add all ingredients to a blender and process for 3 minutes. Add more milk to thin if desired. ☺️ * If you make this tag me and @mybizzykitchen so we can share your delicious plate!
Delicata squash rings baked in a gluten free batter and served with a @morinutofu based "ranch" dipping sauce. No oil! Recipe for the battered and baked squash below, and the dipping sauce is coming up next! 🥰 * @mybizzykitchen gifted me some delicata squash a little while ago and I've been a bit nervous to cook it. She's the queen of the delicata, and I didn't want to let her down! Well, these were crispy and delicious, and I'm hopeful Biz will bring more the next time we film. Wink wink Biz. 😘 * 1 delicata squash cores and sliced 1 cup 1:1 gluten free flour mix 1 tsp garlic powder 1/2 tsp onion powder 1 tsp paprika 1 tsp kosher salt 1/2 tsp baking powder 1 1/2 cups oatmilk * Preheat oven to 425 F. Line a baking sheet with parchment. Whisk together the dry ingredients then mix in the milk. Dip each delicata ring in the batter and place on baking sheet. Bake for 15 min, flip, bake 10-15 min longer. 🤤 * Delicata squash is super easy to use because the skin is very tender and doesn't need to be peeled off. It's got a short season so when you see it buy lots! Or just be friends with @mybizzykitchen and she'll deliver it like a little squash elf. 😘 * 1 cup of the GF flour blend is 11 SP for my #ww crew. Serves 4 easily as a side to cooked and raw veggies, baked tofu, and a tofu dipping sauce! Soooooo. This whole meal would be like 2-3 points...🥰 * * * * * #glutenfreerecipes #glutenfree #glutenfreemeals #glutenfreefood #healthycomfortfood #comfortfoods #wellnessthatworks #weareww #wwfooddiary #wwmeals #wwcommunity #wwinspiration #wwonline #wwrecipes #wwinstafam #vegancomfortfood #veganrecipes #veganblogger #veganfoodlover #glutenfreevegan #healthyeating #kidfriendlyfood #snackfood #foodblogger #thefeedfeedvegan #plantbasedfoods #healthylifestyle @wlstories
Forking delicious brownies recipe! You'll wanna save this one because it's decadent, fudgy, and secretly kinda good for you! 😘 * This collaboration with @phina.eats.balance.ww is finally ready to share. She's been waiting "patiently" as I've tweaked my recipe and made it more Non-Justin friendly. Using the original recipe here each generous portion is only 6 SP and subbing out the maple syrup for sugar free syrup and whipped Jiff it gets down to 4 SP! This is a definite win for the #ww crew! 🥰 * 1/4 cup unsweetened cocoa powder 1/4 cup semi sweet chocolate chips 1/4 cup boiling water 1/2 cup natural peanut butter 1/4 cup maple syrup 15 oz chickpeas (drained and rinsed) 1 cup pumpkin puree 1/4 tsp salt 1 tsp baking soda 1 tsp vanilla Optional: 1 Tbl strong coffee * Add everything except cocoa, water, and chocolate chips to a food processor. Whisk together the remaining ingredients till chocolate melts and is smooth. Add to other ingredients and puree in food processor. Scrape sides occasionally. Batter should be smooth. This will take between 3-5 minutes with 2-3 stops for scraping. 👨🏻‍🍳 * Bake at 350F for 35-40 min in an oiled 8x8 pan or 9x13 if you want them firmer and thinner. Use a parchment sling for easy de-panning. Let sit in the pan on cooling rack for 15 minutes. Using the edges of the parchment paper lift the brownies out of the pan and let cool completely on a wire rack. You'll be tempted to cut into them early. Don't. The more they cool the more firm and fudgy the center will be. It's a fork brownie since it's gluten free. For the best results place back in pan, cover, and let cool in the fridge overnight. Yield 10 🥰 * Make sure to tag me when you try this recipe! I've got @findingmyhealthyhalf working on making it even more @ww SP friendly. 🥰 * * * * * #healthysnacks #healthyrecipes #healthycomfortfood #comfortfoods #vegancomfortfood #veganrecipes #veganblogger #veganfoodlover #glutenfreevegan #healthyeating #kidfriendlyfood #snackfood #foodblogger #thefeedfeedvegan #plantbasedfoods #mealprepsunday #healthylifestyle #glutenfreerecipes #wellnessthatworks #weareww #wwfooddiary #wwmeals #wwcommunity #wwinspiration #wwonline #wwrecipes #wwinstafam
An easy trick to get light and fluffy oaty pancakes below! And a recipe! 🥞 * Oat pancakes are generally dense, flat, and rubbery. To get fluffy cakes is simple. Make your own oat flour! Put 1 cup of old fashioned oats into your food processor and process till it's crumbly and basically flour. Or use a rolling pin and your pre-coffee rage. This will equate to roughly 3/4 cup of flour for the recipe below.👌 * 3/4 cup homemade oat flour 3/4 cup wheat (pastry wheat is best) 1 1/4 cup non-dairy milk 1 Tbl apple cider vinegar 2 Tbl melted coconut oil (or canola) 1 Tbl baking powder 1/2 tsp baking soda 3 Tbl coconut sugar (or brown) 1/4 tsp salt 1 tsp vanilla 1/2 tsp cinnamon * Make oat flour as described above. Add vinegar to milk, stir, and let sit. Whisk together all dry ingredients. Mix vanilla and oil into milk. Make a well in your dry ingredients. Add wet ingredients and fold in to incorporate. You don't want to over mix. Let sit for 5 min while you heat up pan or griddle. Cook pancakes until bubbles form and the bottom has browned, flip and cook other side for 1-2 minutes. 🥰 * Use #glutenfree oats and @bobsredmill 1:1 flour mix if you're gluten free! Works great for pancake recipes. 🥰 * * * * * * * * #breakfastideas #healthybreakfast #savorthegood #foodpics #veganbreakfast #kidapproved #foodlover #yummyfood #nomnom #gloobyfood #healthybreakfastideas #madewithlove #healthyrecipes #veganfoodshare #cleaneating #wholefood #foodposts #foodstyling #foodstagram #veganfoodplug #foodforthought #thefeedfeed #eatthis #forkyeah #forksoverknives #beautifulcuisines #eeeeeats @wlstories
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