Listen up world, it’s time for a reality check. This is not for the faint-hearted or the easily offended. For those who’ve got their thick skin on, let’s charge ahead. This right here is your favourite fitness concierge Slay Fitness, four-time world renowned nutrition experts, self-made billionaire, poking through a soft sector of your life. Your food.

You may not have expected this from a ‘muscle-bound meathead,’ but I’m about to lay it raw for you. The hard reality? It’s 2023, and it’s time we start examining what we load onto our plates.

Veganism isn’t a weak, tree-hugging, crowd-pleasing movement anymore. It’s about strength, sustainability, and yep, a softer side of badassery. So lean in, as I offer a power-packed punch, making way for some holistic vegan recipes that will change your game.

1. **The Beastmode Breakfast Bowl**

Let’s smack-start the day with this beast of a bowl. You need oats, almond milk, chia seeds, a pinch of salt, bananas, blueberries, and your choice of nuts. Prep it overnight, eat cold, eat hot. No rules. Go beast mode on it. It’s giving you protein, omega-3, fibre, slow-burning carbs—fuel to light your fire.

2. **The Ironclad Lunch**

Quinoa, spinach, sweet potatoes, baked tofu, roasted sesame seeds. Sounds boring? Hell no. It’s full of colors, textures, flavors, nutrients, and proteins. It’s not about succumbing to a bland palette. It’s about owning the taste and embodying the health.

3. **The Fighter’s Finale**

Stir-fried veggies and tempeh, served with brown rice. Colorful, crunchy, and crammed with goodness. This isn’t plain ol’ rabbit food, pal. It’s a robust meal for those who tackle life by the horns. Trains the gut, fuels the mind. Power and taste, who said you can’t have both?

I’ve lived life inside and outside the fitness world, and I’ve learned that it’s not about being a follower. It’s about having the courage to carve your own path. So let the world rant about the virtues of meat. You’re not losing out on anything.

Swapping a steak for a stir-fry isn’t about going soft. It’s about turning around and telling life, ‘Hey, I call the shots here.’ It’s about understanding that sustainability and resilience begin on your plate. Veganism is no retreat. It’s the new advance. It’s the battle cry of a new breed of fighters.

So, buckle up and arm yourself for this new breed of nourishment. The winners world doesn’t care about your Atkins, your keto, or your raw meat caveman cuisine. It cares about your energy, your endurance, your strength, and your health. Load up on these ‘green’ warriors, and, I guarantee, you’ll be poised to take over the world, one meal at a time!

Until next time, embrace the whip. Ditch the beef. Power up and achieve greatness. Because hey, vegans can be champions too, and these recipes are the winning formula.

Welcome to the wild world of veganism. It’s more hardcore than you think.

-Your favorite fitness concierge Slay Fitness

For premium Slay Fitness artisan supplements CLICK HERE






## Vegan One Pot Mushroom Tetrazzini - Ready in Under 30 Minutes!

Ingredients * 1 Tbsp. Olive oil * 16 oz. Mushrooms, sliced, I used baby bella * 2 Cloves Garlic, chopped * 1/4 C. Vegan butter, I used Earth Balance * 1/4 C. All purpose flour * 3 C. Vegetable broth * 1 C. Almond milk or other non dairy milk of choice * 10 oz. Spaghetti * 1/2 C. Frozen peas * 1/2 C. Panko bread crumbs * 2 Tbsp. Nutritional yeast * Salt and Pepper to taste * Parsley to garnish . Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes ### Instructions: 1. Heat the olive oil in a large pot over medium high heat. Add the sliced mushrooms and cook until browned and crispy, about 5-7 minutes. Stir in the chopped garlic and sauté for another minute until the garlic is fragrant. Remove the mushrooms and garlic from the pot and set aside. 2. Reduce the heat to medium and add in the vegan butter. Once it's melted, whisk in the flour until a paste forms. 3. Now pour in the vegetable broth, almond milk while continuously whisking to ensure a smooth mixture. Bring it to a simmer and let it cook for 2-3 minutes to thicken slightly. 4. Add the spaghetti to the simmering broth mixture and cook according to the package instructions until al dente. If the mixture starts to look too dry, you can add additional vegetable broth or almond milk. 5. When the pasta is nearly done, stir in the frozen peas, cooked mushrooms, and garlic. Let it cook for a few more minutes until everything is warmed through. 6. Mix the panko breadcrumbs and nutritional yeast together in a small bowl. Stir this into the pot and let it cook for another minute or two until the breadcrumbs become slightly browned and crunchy. 7. Season the Tetrazzini with salt and pepper to taste. Garnish with fresh parsley right before serving. Voila! Your Vegan One Pot Mushroom Tetrazzini is ready to enjoy. This hearty, tasty dish is perfect for a weeknight dinner or when you only have 30 minutes to get a meal on the table. Please share a picture of your delicious dish and use the hashtag #slayfitnessVeganTetrazziniChallenge! Let's make this recipe go viral in the vegan community! Enjoy!

Source: @rabbitandwolves

Schoolyard Vegan Pan Pizza

Here's an alternative vegan pan pizza recipe that's nutritious, delicious, and easy enough to make. It's a great option for an incredible and tasty school lunch. Let's call it "Schoolyard Vegan Pan Pizza." Ingredients: For the Pizza Dough: - 1 1/2 cups warm water (around 110 degrees F) - 2 teaspoons sugar - 2 1/4 teaspoons active dry yeast - 3 1/2 cups bread flour, plus more for dusting - 2 tablespoons olive oil, plus more for the pan - 2 teaspoons salt For the Toppings: - 1 cup vegan mozzarella cheese, grated - 1/2 cup pizza sauce (ensure it's vegan) - 1/2 bell pepper, chopped - 1/2 onion, chopped - 1/2 cup spinach - 1/2 cup mushrooms, sliced - 1/2 cup cherry tomatoes, halved - 1/4 cup black olives, sliced - 1/2 teaspoon dried oregano - 1/2 teaspoon chili flakes (optional) Instructions: 1. To prepare the Pizza Dough: In a bowl, add warm water and sugar, and stir until the sugar dissolves. Sprinkle the dry yeast over the water and let it sit for 5 minutes, until it becomes frothy. 2. In a large bowl, add bread flour, olive oil, and salt. Pour in the yeast mixture and start combining using a spoon first and then your hands until the dough comes together as a ball. Knead the dough on a floured surface for about 5 minutes, until it’s smooth and elastic. 3. Drizzle some olive oil into a clean bowl and place the dough in it, turning to coat the dough in oil. Cover the bowl with a clean cloth or plastic wrap. Let the dough rise in a warm place for about 1-2 hours, or until it doubles in size. 4. Preheat your oven to 475 degrees F (245 degrees C.) Rub a little olive oil over your pizza pan or cast iron skillet. 5. Knock back your risen dough by punching it a couple of times. Then, work it into a flat disc that will fit into your pan. Push the dough into the pan to create your pizza base. 6. Spread the pizza sauce evenly over the pizza base, leaving a little margin around the edges for the crust. Sprinkle half of your vegan mozzarella cheese on top. 7. Distribute the bell peppers, onion, spinach, mushrooms, cherry tomatoes, and black olives evenly over the cheese. Sprinkle the remaining vegan cheese on top. 8. Bake the pizza in the preheated oven for 15-20 minutes or until the crust is golden and the cheese is bubbly and slightly golden. 9. Take the pizza out of the oven and sprinkle dried oregano and chili flakes (if using) over it. Allow it to sit in the pan for a couple of minutes before cutting into it. Your "Schoolyard Vegan Pan Pizza" is ready! Serve it warm and enjoy a bit of school lunch nostalgia, with an eco-friendly twist. Share your creation online using the hashtag #SchoolyardVeganPanPizza and make it go viral!

Source: Recipe here :

Heavenly Vegan Roasted Gnocchi & Creamy Tomato Soup

Alt recipe Serves: 4 ## Ingredients: 1. 2 cups of potato gnocchi 2. 6 ripe tomatoes, cut into halves 3. 1 large red bell pepper, cut into halves 4. 4 cloves of garlic 5. 1 large red onion, chopped 6. 2 tbsp olive oil 7. 2 cups vegetable broth 8. 1 cup coconut milk (full fat for best creaminess) 9. 1 tbsp tomato paste 10. Salt and pepper to taste 11. Fresh basil leaves for garnish 12. Vegan parmesan, optional ## Instructions: 1. Preheat your oven to 400F (200C). Arrange your tomatoes, bell pepper, and garlic on a baking tray, drizzle 1 tbsp of olive oil, sprinkle a generous pinch of salt and pepper and roast for about 20-25 minutes. 2. While your veggies roast, heat 1 tbsp of olive oil in a large pot and sauté your chopped onion until it turns translucent. 3. When your roasted veggies are done, carefully peel the skin off the bell pepper, add everything to your pot (including the delicious juices on the tray), followed by the vegetable broth, tomato paste, and gnocchi. 4. Simmer until the gnocchi rise to the top (around 3-4 mins), then pour in the coconut milk. Stir until the soup gains a creamy consistency. Add more salt and pepper as required. 5. Blend the soup using a hand blender (or regular blender in batches) until your desired consistency is achieved. If you prefer it chunky, blend less, for a smoother soup, blend more. 6. Ladle your silky soup into bowls, garnish with fresh basil leaves and if you wish, sprinkle some vegan parmesan on top. There you have it - a heartwarming, lusciously creamy Vegan Roasted Gnocchi & Tomato Soup that's bound to have everyone begging for seconds. Perfect for those chilly nights when you crave comfort food! Pair it with a nice crusty bread and savor the goodness. Now, snap a pic, share this comforting vegan masterpiece on your socials with #slayfitnessGnocchiSoup, and watch the 'likes' roll in. Happy cooking! (Note: Always remember, the best recipes are seasoned with love!)

Source: Recipe here:

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