Evelyn is the face behing and life-loving lady behind @nourishnotpunish. She is a 22 year old from Melbourne, a Coeliac with fructose malabsorption and also an ethical vegan.
Her passion for learning to love oneself and creating healthy, wholesome recipes is what inspired me to begin my blog's journey. Evelyn also believes that it's super important to not only nourish your body with whole foods, but it also take care of your mind and soul.
Here's a peak of Evelyn's day on a plate!
Breakfast:
I always start my day with 600ml of water, sometimes with lemon as well.
Quinoa is an awesome way to start your day, full of protein and complex carbohydrates.
I like to cook 1/2 cup of quinoa with 1 cup of almond milk on the stove top to produce a porridge, it's lovely served with fruit, nuts and rice malt syrup.
Alternatively, I'll have toast with avocado, peanut butter, cinnamon and banana.
Tofu scramble or pancakes are always on the weekend agenda.
I also drink a soy latte.
Lunch:
Usually a salad with some sort of carb, either rice, bread or quinoa.
I like to jam pack my salads with spinach, kale & a heap of other raw vegetables.
Avocado is my best friend, so that's usually in there too!
My sandwiches also contain salad, tofu or tempeh.
More water! And probably a coffee.
Dinner:
I love preparing dinner! My mum is a vegetarian so we eat the same meals.
Stirfries are great, we have them often.
Full of veggies, tofu or tempeh, rice noodles or rice/quinoa.
I also often bake potato wedges (The method can be found on my blog).
Another thing I must include, is that I use heaps of nutritional yeast! I put it on top of all my dinners. It's highly nutritious, with a heap of b vitamins, protein, iron and fibre.
Other dinners I prepare often are:
Buckwheat base pizzas, fodmap friendly tomato sauce with gluten free pasta, roast vegetables.
Dessert:
Yes I always have a healthy dessert because I'm a huge sweet tooth!
This varies between a bit of loving earth or pana chocolate & something I've made from the blog.
I also like to drink a hot cacao made with almond milk.
Snacks in between meals and after dinner if I'm hungry (mainly every night because I get peckish)
Banana berry almond milk smoothie.
Roast vegetables.
Crackers with peanut butter or avocado.
Popcorn made by myself, with nutritional yeast.
Kale chips.
Recipe Chocolate and hazelnut muffins!
Vegan, gluten free, refined sugar free and fructose friendly.
Makes six muffins.
You can easily double the recipe for more :)
Ingredients:
- 1/2 cup coconut sugar or raw sugar
- 1/3 cup raw cacao powder
- 3/4 cup gluten free self raising flour (Can sub with buckwheat flour, yet you may have to add more baking powder for the rising component)
- 1/2 cup hazelnut meal
- 1/2 tbsp baking powder
- 1 flax ‘egg’ (1tbsp of flax meal mixed with 3tbsp of water)
- 1/2 cup almond milk
Method:
- Preheat a fan forced oven at 170 degrees c and grease a muffin tray.
- In a bowl, whisk together the natvia, flax egg and almond milk.
- Sift the gluten free flour and raw cacao powder into the mixture.
- Next, mix in the hazelnut meal and baking powder until a batter has formed.
- Spoon the mixture evenly amongst the prepared muffin tray.
- Pop into the oven and bake for approx 30-35 minutes until a skewer comes out clean.
- Allow the muffins to cool, then if you like, top with your favourite nut butter :)
Check out more from Evelyn on her Instagram | Blog | Facebook