girleatingveggies

Have you ever tried chocolate bulgur for breakfast? It’s so gooood!

All you need is
50g dry bulgur
100ml hot water or 🌱 milk
1 scoop chocolate protein
Agave or maple syrup to taste

Combine bulgur & water, cover and set aside for 10 minutes until the bulgur is soft. Add protein powder, sweetener to taste and a little bit more liquid for a creamy texture.

I used vegan protein extreme in choc hazelnut | Ad

I topped the bulgur with banana, soy yoghurt, cashews and almond butter 💗

Rhubarb Apple Crumble to cherish the season 🤎

For the crumble:
150g spelt flour
150g rolled oats
100g coconut sugar (or any alternative)
Pinch of salt
180g vegan butter (room temp)

optional: swap 50g flour for 50g protein powder | I always use vanilla crème for baking 😊

Pre-heat the oven to 180C. Cut the butter in small cubes. Combine all ingredients in a bowl with a hand mixer until the butter is evenly spread and the dough is slightly sticky. Add more butter if necessary.

For the filling:
4 apples
5 rhubarb stalks
3 tbs lime juice
30 g coconut sugar
1 tsp cinnamon
Optional: 1 tsp vanilla extract

Chop apples into small cubes, peel rhubarb and cut into similar pieces. Add all ingredients for the filling into an oven dish and mix well. Then cover with dough for the crumble and bake for 15-20 minutes until golden brown.

Enjoy!

A little swirl never hurt nobody 🎶

Chocolate hazelnut oats with peanut butter & coconut yogurt

50g oats
1 scoop 🌱 choc hazelnut protein
Water or almond milk
optional: hazelnut syrup

Heat up oats with 150ml water/milk until thickened, add protein powder & more water/milk until combined.

Top with
1 tbsp peanut butter
coconut flakes
coconut yogurt
and create a nice swirl with your spoon 🕺🏼

Roll it up, baby!

I made my protein pancakes, added double chocolate protein powder by and topped it with soy yogurt & hot smashed raspberries 🙈

🪄Rolled protein pancakes

1 serving | V RSF DF

1 scoop v protein powder
45g flour
1 Tsp baking powder
Pinch of salt
50g soy yogurt
Sparkling water or milk

Mix dry ingredients, add yogurt and slowly stir in the water or milk until you have a thick batter. Fry on medium heat until golden, roll them up and add your fav toppings!

A day at the Guggenheim 🎠

Every sunset has a different vibe.

Excuse me, RICE NOODLE SALAD is calling on the other line - I have to go ☎️

This is all I’m dreaming of during the last few days: a fresh and light mix of veggies, sticky rice noodle, plant meat & tzatziki sauce!

It’s so refreshing and you have to try it by prepping some rice noodles in hot water. Cutting and assembling your fav veg and frying some plant-based marinated chick’n.

My marinade: soy sauce, hoisin sauce, a drizzle of lemon juice, ginger & garlic mince - pop in the fridge for an hour before frying to have the marinate soaked into the pieces.

Lastly I added soy yoghurt, grated cucumber, salt & pepper and 2 cloves garlic into my blender for a creamy sauce 💚

For more details check out my blog - Link in bio.

Enjoy & sending lots of love,
Louisa 🧡

I never thought I’d say this, but I’m missing my kitchen at home 🙃

This was one of my last home cooked meals before leaving for SK and I just loved the combination of roasted bell pepper & tomatoes with pasta and a little bit of vegan parmesan from (not sponsored but a real fan)!

Ingredients:
• Red bell pepper
• Cherry tomatoes
• Shallots
• Pasta
• Vegan mince or tofu
• Tomato passata

Find the full recipe on my blog via the link in my bio.

Lots of love from Seoul,
Louisa 🧡

So happy I kept some recipes to myself, now I’m able to share at least a few during my stay in Seoul 🤫

This Chick-Free Bulgur Salad will be all you need for an easy & nourishing meal with literally no effort but amazing taste!

Ingredients:
• Bulgur + Water
• 🌱 Chick’n
• Turmeric
• Frozen Peas
• Romana Salad
• Cucumber

Check out my new blog article for the whole recipe and exact measurements!

Lots of love,
Louisa 🧡

My new favorite place in Seoul 🙌🏽

I’ve been enjoying my first few days outside exploring Seoul, meeting new people and eating good food! This place I already heard off before moving here, so it was the first restaurant I needed to try!

It’s called and has the most calming vibe and amazing food! I couldn’t decide what to eat but ended up getting this huge vegan fajita sandwich with lots of veggies and - it was a dream! 🥲😍

‘1st Week of Quarantine’ - Photo Dump 🙌🏽📸

The first week is over and only a few days are left in isolation from the outside world - YAY! I can’t wait to breath fresh air again, move in my new apartment, get to meet new people & explore South Korea to the fullest 😇

1: Leftover dinner with fried tofu, gimbap rolls, kimchi, radish & salad
2: On the way to quarantine
3: Vegan onigiri with fake meat
4: My bedside view
5: Stocked fridge with all the snacks*
6: Usual protein oats for breakfast with my fav protein*
7: Selfie time

If you haven’t read my blog yet, go check it out for more details on my travel and the reason why I’m in Seoul! Find the link in my bio.

Lots of love,
Louisa 🧡

*Ad | get up to 50% off with my code ‘girleatingveggies’ - link in bio

Thank you all for your kind words on my blog post! I really appreciate all of you so much 🥰

As I promised, I won’t stop posting delicious recipes and here we are with a full plate of CHOC CHIP PROTEIN PANCAKES 🥞

All you need is
2 Scoops of Protein Pancake Mix
2 Tablespoons of Choc Chips
200 ml Plant Milk
Flav Drops or Sweetener to taste

Mix everything together and bake your pancakes on medium heat until golden brown from each site! 😋

[Ad] I always use my favorite protein pancake mix (check the link in my bio to save 💸). I even packed it into my suitcase to Seoul - these things really saaave my life! 😍

Have a wonderful day & lots of love,
Louisa 🧡

My S(e)oul diaries are starting right now! 🇰🇷

You may have seen it in my stories but here’s a little update for you: On Thursday I arrived in Korea to start my semester abroad in Seoul. But before that I have to stay in quarantine for 2 weeks - fuuuun 😅

I have another 10 days left and until now I’m fine with spending 24/7 with me, myself and I. Let’s see how the next weeks are going to be haha…

If you’re interested in all the news, exploring and FOOD, follow along here on Instagram and check out my first blog post - linked in my bio 📝

Have a wonderful start of the week & sending you lots of love from Seoul,
Louisa 🧡

You have to try this SWEET POTATO KUMPIR 😍

I tried out something completely new yesterday and it was so nice that I have to share it with you ASAP!

For 2-4 portions get yourself the following ingredients and start cooking 🙃

2 Large Sweet Potatoes (~400g each)
200g Tofu, pressed and dried
1 Red Bell Pepper
Salsa (Store bought or made from chopped tomatoes, onions, paprika & chili powder)
Salad
Spring Onion
Sweet Corn

Cook sweet potatoes for 20 minutes. Heat up the oven to 200C/400F. Meanwhile crumble the tofu and marinate it in 1/2 Tsp each: salt, pepper, paprika powder, cumin and thyme. Fry the bell pepper for a few minutes with a little bit of oil. Add tofu and fry for 5 minutes.

Cut sweet potatoes in half, place them with the open side up on a lined baking rack and brush with oil. Bake for 40 minutes, or until a fork goes in easily.

For the creme mix 👇🏼
100g Soy Yoghurt
1-2 Garlic Cloves, minced
1 Tbsp Nutritional Yeast
Squeeze of Lemon Juice
Oregano
Salt & Pepper

Once the potatoes are ready, season all sides with a little bit of salt and start topping it with your salsa, tofu, veggies and creme ✨

Lots of love,
Louisa 🧡

2 STEP VEGAN LASAGNA⚡️

So easy, so delicious and so quick to make! You simply need a pot, a baking pan and a few ingredients which should be available at any grocery store.

I made this lasagna in a 20x20cm pan, but if you want to make one for more than 2-3 people, I advise you to double the ingredients listed below:

Lasagne Sheets
300g Vegan Mince or Tofu (pressed & crumbled)
1 Onion, diced
2 Carrots, chopped
1 Bell Pepper, chopped
1 Can of Chopped Tomatoes (400ml)
Splash of Red Wine (optional)
2 Cloves Garlic, minced
Fresh or dried Basil
Chili Flakes
Salt & Pepper

👉🏼 Add some oil to a pot on medium heat. Add all veg and a splash of water. Fry for 2-3 minutes before pouring in the chopped tomatoes, mince and a splash of wine. Season well & let the sauce simmer for 15-20 minutes on low heat.

Pre heat oven to 200C/380F.

👉🏼 For a creamy sauce in between the layers I mixed around 150g soy yoghurt with 3 Tbsp nutritional yeast, garlic powder, salt & pepper.

Layer the lasagna from bottom to top starting with a thin layer of tomato sauce, sheets, cream, sheets, and so on.

Sprinkle the lasagna with some v cheese before baking it for 35-40 minutes. Enjoy!

Lots of love,
Louisa 🧡

TURMERIC BULGUR & CEVAPCICI BOWL

Happy Tuesday! I hope you had a wonderful weekend and started your week right 😇

The recipe of this delish assembly is super easy, so here are the details for 2 bowls:

Pan fry 1 package of V cevapcici or sausages (I like the rage a lot).

Place 120g bulgur + 250ml boiling water in a bowl, add salt and cover for 15 minutes until water is completely soaked up. Then add 1/2-1 tbsp turmeric, pepper, paprika powder & some fresh herbs like cilantro or parsley.

Next chop up your fav veggies like bell pepper, cucumber, carrots, red cabbage & salad.

I also added some leftover sweet potato, fried it and topped it with vegan aioli from 😇

That’s it! You’ll end up with a super nutritious and tasty bowl which 100% satisfy any cravings - I promise!

Lots of love,
Louisa 🧡

This is what I call BALANCE 🦋

Times are super stressful atm so I’m trying to balance not only my food intake and eating habits but also my life - which def has its ups and downs 😅

Nevertheless, I wanted to share with you some important things that many people talk about, but few actually practice:

⚡️Cherish the little moments in life!
⚡️Be your own advocate & cheerleader!
⚡️Never rely on other people’s opinions!
⚡️Life is unpredictable and new doors open whenever you’re ready to see them!

Since starting my recovery I’m realizing step by step how valuable these quotes are and how life changes depending on your own perception of yourself, life and of course also others. I’m trying to take a deep breath before judging myself and rather think positive than taking everything from a negative point of view. Because, in the end our lives should‘be been full of happy memories we shared with ourselves & our loved ones and this will also be all that matters - not looks, weight, money or fame.

Hope this little pep talk also helped some of you who are in struggling with things from time to time just like me & remember that we’re all in a part of this journey!

Lots of love,
Louisa 🧡

SMOKED TOFU POKE BOWL & DUMPLINGS 🥟

This combo has become my new favorite in summer! I’ve always been a poke bowl lover and pairing it with some dumplings makes it extra yummy 🙈

I always top my bowl with mango, edamame, tomatoes, beetroot, scallion, cilantro & guacamole - the base usually is a mix of salad & rice, depending on my hunger level 🙋🏽‍♀️

What’s your favorite topping?🥢

Lots of love,
Louisa 🧡

CHILI SIN CARNE BOWL 🌵

I had a really stressful week so far with a lot of uni lectures and presentations as well as a ton of work but tomorrow’s Friday and I’m so ready to enjoy a sunny weekend!

You can already guess what you’ll need to make yourself this delightful bowl of chili sin carne, rice and some raw veg. But of course I’ll share the recipe for the chili with you:

100g (~ 1/2 cup) Red lentils, soaked in water for a few hours
300g V Mince or Tofu, crumbled
1 Onion, chopped
2 Carrots, chopped
2-3 Cloves Garlic, minced
Peas (1 small can)
Sweet Corn (1 can)
Kidney Beans (1 can)
Chopped Tomato (2-3 cans)
2 Tbsp Tomato Paste
1/2 Tsp Chili Flakes
2 Tsp Paprika Powder
1 Tsp Cinnamon
Salt & Pepper

Parsley or Cilantro

👉🏼 Pre heat a large pot with a little bit of oil. Fry chopped onion, carrot, lentils & mince/tofu. Once the onions turn glassy, add garlic, peas, corn & beans. Fry for another 2-3 minutes.

👉🏼 Add seasoning & tomato paste, then fry another minute and pour in 2 cans of chopped tomatoes (add another one if 2 cans don’t cover all ingredients)

👉🏼 Let chili simmer on low heat for at least 30 minutes. Season again to taste and add some fresh or dried parsley/cilantro.

To this bowl I added:
Turmeric Rice
Cucumber
Cherry Tomatoes
Carrots
Lettuce

This chili is super comforting and tastes even better on the second day! 😍

Lots of love,
Louisa 🧡

CRUNCHY THYME & GARLIC WEDGES 🧄

Omg! Can’t believe we crossed the 3k line today 😍 I’m so thankful for all of you guys & have to admit I never would’ve imagined that so many people would like what I’m doing - super proud moment!

Celebrating today with a delivered poke bowl & vegan gyoza, but sharing with you these crunchy wedges - here’s what you need:

3 Large Potatoes
Thyme, fresh or dried
2-3 Tbsp Olive Oil
3 Cloves of Garlic
Salt

👉🏼 Place a pot with salted water on the stove and bring to a boil. Cut potatoes into wedges and cook them for 6 minutes - until you can pierce them with a fork.

Pre heat oven (or air fryer) to 200C / 400F (180C/375F).

👉🏼 Mince garlic, chop thyme & combine with olive oil & a few pinches of salt. Drain potatoes and pat dry. Place in a bowl, add thyme mixture. Give it a toss and place on a baking sheet without overlapping.

Bake wedges for 30-40 minutes.

🥗 I added a fresh arugula salad on the side with cherry tomatoes, cucumber, carrots spring onions & vegan chicken. The dressing was made out of olive oil, balsamic vinegar, salt & pepper - pretty basic but also pretty good!

Wishing you a wonderful weekend!

Lots of love,
Louisa 🧡

NEXT LEVEL SPINACH LASAGNA 🚀

Get ready to try the most delicious lasagna I ever made! It’s such an easy dish to feed a lot of people without needing to rush or spend hours in the kitchen 😊

What you need to prep other than
Lasagna Sheets & Baking Dish
..for the sauce:
2 Tbsp Olive Oil
~400g Vegan Mince or Tofu (pressed & crumbled)
1 Large Onion, diced
2 Carrots, chopped
1 Bell Pepper, chopped
250g Mushrooms, finely chopped
3 Cloves Garlic, minced
2 Cans of Chopped Tomatoes (400ml)
Splash of Red Wine (optional but gives a great flavor, and I actually used an alcohol free version)
Fresh or dried Basil
Chili Flakes
Salt & Pepper

👉🏼 Add olive oil to a large pot on medium heat. Add onions and fry them for 1 minute. Then place mince, carrots, garlic and bell pepper into the pot and fry for another 2-3 minutes - keep stirring so it doesn’t burn on the bottom. Season for the first time.

👉🏼 Pour in chopped tomatoes, stir, then add in mushrooms and combine well. Next, add chopped basil leaves or dried ones, as well as a good splash of wine. Let the sauce simmer for 15-20 minutes on low heat.
..for the creamy spinach:
400g Frozen Spinach
200ml Vegan Cooking Cream
3 Tbsp Nutritional Yeast (optional, but makes it creamier)
Salt & Pepper

👉🏼 Defrost spinach (either in the microwave or in a pot), drain to remove excess water - yes, it’s shrinking a lot haha... Place in a pot with cream, nutritional yeast & seasoning. Combine well and bring to a short simmer for 3-4 minutes, then turn down heat. If the cream is too thick, add a little bit of water.

Pre heat oven to 200C/380F.

👉🏼 Layer your lasagna. Start with a thin layer of sauce, then place sheets on top, add another sauce layer, sheets and then your first spinach layer. Continue until all sauce is gone. The last 2 layers should be sheets & spinach.

Now it’s time to bake the lasagna for about 45 minutes - you can also sprinkle some cheese on top before baking to make it fancy! Make sure the lasagna is all the way cooked and let it cool for 5 minutes before cutting because it’s hooot! 😅

Lots of love,
Louisa 🧡

GLAZED EGGPLANT & TOFU on Sesame Rice 🍆🍚

An easy comforting recipe for all the eggplant lovers out there! Totally inspired by a lot of lovely Asian foodies and one of my faves: - def go and check out her blog!

But first, make sure to save this recipe and enjoy it 😍

Ingredients:
200g Rice
1/2 Eggplant
1/2 Red Bell Pepper
1 Block Firm Tofu (200g)
Sesame Oil
Starch
Sesame

For the glaze:
1/2 Tbsp Miso Paste
1/2 Tbsp Rice Vinegar
2 Tbsp Soy Sauce
1 Tbsp Hoisin Sauce
1/2 Tsp Agave Syrup (or Sugar/Sweetener)
Chili

👉🏼 Wash rice and cook it according to package instructions. Chop eggplant, place it in cold salty water for 10 minutes - this makes it softer and mild when frying. Drain Tofu and press out excess liquid. Coat it with starch.

👉🏼 Add sesame and salt to cooked rice. Place the lid on top and set aside.

👉🏼 Heat some oil in a pan, add tofu and let it fry on each side until golden brown. Set tofu aside. Drain eggplant, place it in the pan with some more oil & bell pepper. Fry on medium heat until veggies get soft.

👉🏼 Mix miso paste and rice vinegar in a small bowl. To the pan add syrup and soy sauce, then tofu and lower the heat. Add hoisin & miso-vinegar mix - combine everything and finish off with some chili to taste.

Serve glazed eggplant & tofu on the sesame rice and sprinkle with more sesame seeds & scallions.

Lots of love,
Louisa 🧡

FRESH NECTARINE SALAD 🍑

Happy Thursday! After spending the whole day in a working sprint I finally am able to relax on the sofa with food & a good series. I really hope you had a better day than me and did something more fun ☺️

This isn’t really a recipe, more like a “what I threw together” kinda story haha

As you can see, I basically assembled my salad with cucumber, carrot, bell pepper, some leftover bulgur and to spice it up I added a nectarine and a chopped up vegan steak from 😊

The dressing was a mix of balsamic vinegar, olive oil, lemon juice & agave syrup. The nice drizzle on top was some leftover mango sauce from our order the night before 🤤

Hope this simple salad inspires you and brings some color to your feed!

Lots of love,
Louisa 🧡

EASY FLATBREAD with VEGGIE CURRY

Everyone loves bread, right? I’ve never met anyone who doesn’t appreciate a nice and more bread with some butter and salt on top. Too good 😍

This flatbread or naan recipe is so simple & quick and can be made with or without sourdough discard:

120g Flour (I’d recommend all purpose or spelt)
120g Sourdough Discard
50g Almond Milk (or Water)
1/2 Tsp Baking Powder
1 Tsp Salt

If you don’t have any sourdough left, use 120g water instead of discard and milk. You can also add a 1/2 Tsp of instant yeast but that’s totally optional.

👉🏼 Combine dry ingredients, then add the wet ingredients and kneat everything together on a floured surface. The dough should be smooth and not sticky. Form to a ball and let it sit in a covered bowl for 30 minutes.

Olive Oil

👉🏼 Divide the ball into 6-8 pieces. Roll them flat and brush the upper side with oil.

👉🏼 Place one after the other in a pan and let it cook until bubbles appear on top, then brush the upper side with more oil and flip. Cook the second side for another 1-2 minutes.

For an extra kick: Mince garlic and brush it with some additional oil on top of the finished breads.

Lots of love,
Louisa 🧡

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WILD GARLIC PESTO 💚🌱

All credits for this pesto go to my wonderful boyfriend who is a real pesto gourmet! He’s the best when it comes to pasta sauces - really got me a winner here 😍😅

So he’s not really a ‘measure person’, but maybe that’s the point for creating a great pesto 🥶

Here are the ingredients:

2 Bunches of Wild Garlic (~200g)
Pine Nuts (~100g)
Nutritional Yeast (to taste)
Olive Oil
Salt & Pepper
Lemon Juice

It’s really a must try for the season and so nice to combine with pasta, on a crunchy baguette or spreaded on a wrap! 🌱

Have a wonderful Monday!

Lots of love,
Louisa 🧡

@ Germany

SIMPLE PASTA POMODORO 🍅

Scroll down for the recipe if you don’t want to read about my pastaphobia👇🏼

I’ve feared eating ‘normal’ pasta for way to long and rather cooked protein packed pasta like chickpea or lentil (which I still eat, don’t get me wrong), buuut we’re here to learn and appreciate food without any regrets, right? While wheat pasta has always been one of the foods I avoided, I started to include them and other fear foods of mine while being on my ED recovery. For anyone who never struggled with their food intake it may be hard to understand why I felt (and still often feel) anxious about it but if you’re also at the same point in your life where food became an obsession, here are a few things that help me along the way:

🌼 Don’t rush, you don’t have to eat everything you’ve avoided at once
🌼 Include your fear foods step by step
🌼 Try to understand which type of food makes you feel good and which doesn’t
🌼 Appreciate your body and it’s cravings - you are allowed to have a second piece of cake!
🌼 Block out negative opinions on your journey, not everyone will understand how you’re feeling, so concentrate on yourself and your support system of friends and family

Now here’s what you need for this easy pasta pomodoro with leek:

Pasta of choice (I cooked 200g for 2 portions)
1 Tbsp Olive Oil
400g Passata (or crushed tomatoes)
1/2 Leek, chopped
Basil (fresh or dried)
Garlic (optional)
2 Tbsp Nutritional Yeast (optional)
Salt & Pepper

👉🏼 Cook pasta according to package. Place leek in a pan, cover the bottom with water and cook it for 2-3 minutes (if the water isn’t dissolved, drain it). Add olive oil, garlic, seasoning and passata to the pan and let it simmer for another 5 minutes.

👉🏼 Strain your pasta, then pour the sauce over and combine gently. Top your pasta with some 🌱 cheeeeeze and enjoy it!

Lots of love,
Louisa 🧡

@ Germany

FRIED SHIRATAKI NOODLES 🍜

Wow, I don’t know why but today I’m really struggling to find a good caption 😅 Well, it is what it is! This morning I woke up with dizziness & a weak feeling in my stomach but as I’m so happy the weather is getting better I couldn’t stay in bed and tried to make the best out of today 🙈

A good reason to post this delish recipe I’ve made a few nights ago. You can literally use any veg for this & also change up the noodles but here’s how I did it:

1/4 Yellow Bell Pepper
1/4 Onion
2 Handful of Kale
1 Package of 🌱 Chicken
3 Tbsp Corn
3 Tbsp Kidney Beans
200g Shirataki Noodles, washed & drained
Sesame Oil
1 Scallion

Sauce:
1/4 Lemon Juice
2 Tbsp Soy Sauce
1 Tbsp Hoi Sin Sauce
1 Tbsp Sweet & Sour Sauce
Chili Powder
Black Pepper

👉🏼 Chop all veg, add a drop of oil into a non-stick pan and fry up veg & chicken with a splash of water. Mix up the ingredients for the sauce.

👉🏼 Add corn, kidney beans, noodles & dressing to the pan on medium heat and stir until everything’s combined. Season with chili & pepper according to taste.

VEGAN GF CHEESECAKE BITES 🍰

After an incredible baking fail yesterday (check out my stories to see more), I needed to level up and go for a second try!

So here is the recipe for these delish gluten-free cheesecake bites - including some hidden protein if desired😬

Crust:
120g Gf Flour (any other should work)
60g 🌱 Protein (I used Salted Caramel Soy Isolate) (or more flour)
5-6 Tbsp Cold Water
50g Vegan Butter
35g Apple Sauce (or use more butter)
30g Erythritol
Pinch of Salt

Knead into a ball of dough (add more water if necessary). Place in the fridge for 20 minutes.

Filling:
450-500g 🌱Greek Yoghurt
25g Custard Powder (or starch) + 15g Water
10g 🌱 Protein (optional)
40g Erythritol
1/4 Lemon Juice
1/2 Lemon Zest
1 Tsp Baking Powder

Combine custard & water to dissolve the powder and set aside. Combine remaining ingredients, then add the custard mix.

Press down dough into a greased baking pan (you can save some for the Streusels), then pour in the filling.

Bake at 180/350 for 40 minutes. Let cool down before cutting and then enjoy! 💕