What do you crave at this moment? Is it sweet? Is it savory? Or be honest, maybe it’s both! If you are anything like me your cravings have no limits, but your body does. I remember how impossible it felt to satisfy my sweet tooth, my cream cheese obsession, and my hot sauce addiction… While still fitting into my pants. I see now that one of the biggest roadblocks on my journey to wellness was simple ignorance. I knew how to make food, but I didn’t know what to make. It seemed to me that fast food always meant junk food, and healthy cooking meant wasting precious hours in the kitchen. Oh, and did I mention I’m a lazy cook? I needed to find a way to make nourishing food crave-worthy and I needed it to be as easy as take-out. So after lots of research nonstop recipe testing and a few bottles of Frank’s redhot, I finally found delicious, healthier alternatives to satisfy my cravings. Along the way I met so many people struggling with their eating habits, who really didn’t have the resources to experiment in the kitchen. That’s why I’m so excited to share these recipes and save you the time! On every page of sunkissed kitchen you will find mouth watering wholesome and shockingly easy recipes designed with big appetites in mind.
By Priscilla Carey
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Unicorn noddles, avocado and herbs
What's your go-to quick meal? Mine is probably unicorn noodles (not including smoothies, because they take 10 mins to make, but look so cute! Hahaha!
Keep it simple
Made some unicorn noodles today! .
Kept them simple & just added some avocado, micro herbs & herb salt
What was your yummiest meal today? .
Now I'm off to the gym!
Unicorn Noodles are Bambini friendly
Hoping that your weekend brekky is looking a little something like this...
The various stages of unicorn noodles
How to make unicorn noodles
I get lots of questions about unicorn noodles, so here's a quick video of them changing colour with lemon juice!
Literally all you need to do is boil some red cabbage, remove the cabbage, and cook the noodles in the water! Then, once cooked, remove them from the saucepan, and add lemon juice to the parts you want purple and pink!
Source: By @the_sunkissed_kitchen
Green bowl love
I have been making a lot of green smoothies lately...I always feel so much better when I have one in the morning.
This one was a green smoothie turned chia pudding that I made a little while back.I literally just threw a bunch of chia seeds into my morning smoothie.
How often do you drink green smoothies?
* 1 Medjool date pit removed
* 1 cup non-dairy milk organic soy, almond, or coconut
* 1 handful fresh spinach
* 3 Tbsp chia seeds
* Fruit for topping banana, kiwi, mango, berries, etc.
1. In a high speed blender, blend the date, milk, and spinach until very smooth.
2. In a medium bowl, add the liquid to the chia seeds.
3. Stir well, and continue stirring every few minutes for about 15 minutes.
4. Place in the refrigerator at least one hour, or overnight.
5. Just before serving, stir again, then top with fruit.
Source: By @the_sunkissed_kitchen
Arvo fruit platter
It was all good and well until I realised I didn't cut enough fruit...
Most incredible Arvo fruit platter
How to make a simple fruit platter
* Golden pineapple, peeled, cut in 8ths lengthwise, core removed and sliced crosswise
* Cantaloupe, peeled, cut in half and sliced
* Fresh blueberries
* Fresh strawberries
* Fresh raspberries
* Fig leaves
* Arrange the fig leaves on a platter. Place the pineapple and cantaloupe on top of the fig leaves, and artfully arrange the blueberries, strawberries and raspberries over the top of the pineapple and cantaloupe.
Blue nice cream
I was laying in bed today wondering what to have for breakfast, and realised it's been a while since I made some blue nicecream...so got up and made myself this. It's literally just frozen bananas blended with some @e3liveaustralia blueMajik powder, and a tiny bit of wAter to help it blend, topped with lillipillies, quinoa puffs, blueberries and edible flowers!
Popsicles from a different angle
What's your favourite kind of Popsicles? .
* 2 cups almond milk or other non-dairy milk
* 1 banana, frozen
* 1 teaspoon vanilla
* 1 tablespoon maple syrup
* 1/2 cup blueberries, fresh or frozen
* 1/3 cup granola, any variety
Blend together almond milk, vanilla, maple syrup and banana in the bowl of a blender or food processor. Fold or stir in granola and blueberries. I chose not to blend the granola and blueberries in in order to maintain the chunks of the goodness.
Pour into popsicle molds, make sure not to overfill. Freeze for at least 2 hours.
Depending on your popsicle mold, you may need to run warm water over the mold for a few seconds until the popsicles easily slide out. Store in a sealed bag in the freezer for up to 2 weeks.
Vegan oat bowl
Make this refreshing recipe with the crazy-good combo of coconut and mango. Less caloric than granola, baked quinoa cereal provides a nice contrast to the creamy base, while gluten-free oats bulk it up to ensure you’ll stay full ‘til lunch. A sprig of mint finishes the bowl off with a pop of springtime freshness. Add some lychee, blueberry and star shaped pear cuts for some extra zest