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piecesinprogress:

When it comes to healthy food, back to school means one thing: packing lunches and, for me at least, that means mason-jar-meals! These absolutely delicious, fresh veggie packed, nutrient dense jars are the perfect meals to pack up ahead of time for grab and go convenience in the morning. They store well and actually get better as they sit and the flavors mingle (tip: if you’re packing ahead of time skip the pretty layers and mix everything in a bowl so the flavors really get a chance to come together). The salads will last 4-5 days in the fridge.

These are also excellent for college dorms. They require minimal cooking, minimal prep space, and are easy to store in a small refrigerator. You can take them to the quad on a nice day, the library for a long night, or even just enjoy in your room when the caf is just too far away haha!

All of these salads are both vegan and gluten free. Each of these rainbow salads calls for certain recipes (salsa, hummus, etc.) so I put them in the post too! The nutrition was calculated using these recipes but you can absolutely swap them for your favorites!

(via hard-workpaysoff)

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Is stevia extract still better than like acesulfame potassium or sulacrose?

Asked by Anonymous

I honestly don’t know for sure. There is a lot of controversy with Stevia- especially Stevia extract as opposed to straight from the plant- and I am not in any way, shape, or form qualified to give advice on this other than my own opinion.

In my opinion, it’s always better to just use honey or fruit to sweeten things- a lot of low calorie or no calorie sweeteners haven’t had extensive research performed on their safety or long term effects yet so I would say to always be wary just to be safe!
I personally do use stevia but it’s definitely only occasionally.

There are a lot of studies done on all of these, so if I were you I would Google them and try to read the abstracts and conclusions and/or results of these studies just so you can learn more and decide for yourself if these are some things that you are comfortable ingesting or not!

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butfirstbreakfast:

Parsnip “Rice” Salad with Capers & Tomatoes

For a delightful change from real rice, try this medley of earthly parsnip, juicy tomatoes and sharp, salty capers.

serves 3-4

  • 2 parsnips, peeled and roughly chopped
  • 150g cherry tomatoes, halved
  • 2 tbsp capers, rinsed and drained
  • 1 courgette, diced
  • 2 big handfuls rocket
  • Balsamic vinaigrette
  • salt and pepper

Put the parsnips in a food processor and pulse briefly a few times until they are finely chopped like rice. Transfer to a bowl and add the tomatoes, capers and courgette. Stir well.

Add the rocket and gently toss, then stir through enough Balsamic vinaigrette to coat. Season to taste.

Balsamic Vinaigrette

Balsamic vinegar is an Italian vinegar made from white Trebbiano grapes, which are particularly sweet. It is fermented and aged in wooden barrels over a number of years to produce a distinctively mellow dark vinegar that gives a rich sweetness to salad dressings.

makes about 250ml

  • 120ml olive oil
  • 60ml balsamic vinegar
  • 1 tbsp soy sauce
  • 1.5 tbsp apple cider vinegar
  • 1.5 tbsp maple syrup

Put all the ingredients in a screw-top jar and shake well until emulsified. Shake or stir again before serving.

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mightyhealthyquest:

From my research it looks like tea brewing time depends on what your teas made out of. To put it simply

  • leaf: 1-3 minutes
  • flower: 3-6 minutes
  • stem or stalk: 8-10 minutes
  • root: 7- 9 minutes

I’d recommend experimenting with your tea and seeing how strong you like it. It’s all just trail and error at the end of the day :D

(via dauntless-diet)

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