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ivillage:

Start Your Own Avocado Plant
The next time you make guacamole, take the avocado pit (often called the stone) and push the flat end into a six-inch pot of moist, multi-purpose soil. Leave the pointy end exposed.

Make sure to keep the plant at about 65° F until the first leaf shoots appear. Aftet that, it likes normal room temperatures with slightly cooler temperatures (60° F) in winter.

To encourage upward growth, pinch off new buds when they appear below the top leaves on the plant stalk. With proper care, in three years your Avocado will grow to an elegant, large-leaved houseplant about 3 feet tall.

I was all in for this, even trying to figure out how to keep the temp at 65° F until the last sentence.

3 jears, ‘sta loco.

(via deepwithfuture)

under-it-all:

fortheloveoffit:

fitbodyfitsoul:

yummyinmytumbly:

Golden Thai Curry with Green Beans

Ingredients

• 1 lb sweet potatoes, cubed
• 3 medium carrots, cut into half moons
• 1/2 lb green beans, cut into 1-inch pieces
• 1 tbsp coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 1/2 tbsp penang or yellow curry paste
• 1 tbsp peanut butter
• 1 13.5 oz can light coconut milk
• 1 tsp sugar
• 1 red bell pepper, diced
• 2 tbsp thinly sliced basil leaves

Instructions

1. Bring a large pot of salted water to a boil.  Cook the potatoes for 7 minutes, then remove with a slotted spoon.  Add carrots, cook 10 minutes, and remove with a slotted spoon.  Add green beans and cook 5 minutes, remove with a slotted spoon.  Set aside all vegetables.
2. Heat oil in pot over medium heat.  Add onion and cook 7 minutes, or until starting to brown.  Stir in garlic, curry paste and peanut butter.  Cook 1 minute.  Add coconut milk, 1/2 cup water, and sugar.  Bring mixture to a simmer. Stir in potatoes, carrots and bell pepper.  Simmer 10 minutes.  Add green beans and basil, and cook 2 minutes more.

well this looks delicious … 

F yes, definitely gonna try this recipe out

(via makingthishappen92)

(Source: blink-if-you-want-me-x0, via makingthishappen92)

caspians asked: Hi there! Just have to say that all the pictures you reblog of delicious healthy foods are the best. I want them all.

thanks! seeing healthy stuff that looks good definitely helps me crave it more!

Dinner. I just threw some stuff in a pan, and added soyaki sauce. Kale, broccoli, mushrooms, onions, tofu, black beans, roasted red pepper and hot sauce of course. Good, clean, and easy.

yogadinosaur:

Baby kale and romaine massaged with lemon juice, sea salt and olive oil. Chickpeas, sugar snap peas, purple onion, black pepper, avocado. :)

jillianbenson:

Bulgur Bowl with Baked Tofu, Steamed Spinach, Cucumber, Mint, and Tahini Sauce

shedfatgainconfidence:

Avocado Egg Salad
Servings: 6 • Size: 1/2 cup • Old Points: 3 pt • Points+: 4 pt (w/ light Flatout 7 pts)
Calories: 154.7 • Fat: 11.7 g • Protein: 9.3 g • Carb: 4.6 g • Fiber: 3 g • Sugar: 0.5 g
Sodium: 132 mg (without salt)

Ingredients:

• 4 large hard-boiled eggs, chopped
• 4 hard boiled egg whites, chopped (discard the rest)
• 1 medium hass avocado, cut into 1/2-inch pieces
• 1 tbsp light mayonnaise
• 1 tbsp fat free plain yogurt
• 1/2 tablespoon finely chopped chives
• 2 teaspoons red wine vinegar
• 1/2 tsp Kosher salt
• pinch freshly ground pepper

Directions:

Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed.

(x)

I think this could be good with tofu instead of egg and veganaise.. Sort of want to try it

veg-life:

Eggplant involtini. Recipe!

(Source: secretlycool, via harderbetterfastersmaller)

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