Perlu Network score measures the extent of a member’s network on Perlu based on their connections, Packs, and Collab activity.
View our support article for more information.
Perlu Pulse score measures how active a member is on Perlu, on a scale of 0 to 100.
View our support article for more information.
Taisha Bell, RD, CDN 📍Seattle #glutenfree • primarily #plantbased recipes 🌿 💫 sustainable, natural, holistic lifestyle
when in doubt....make curry! this recipe comes together so quick and easy. best part about it is you can mix and match the add ins for what you already have ✨💫 we love convenience around here. ingredients you will need are below. find the full recipe linked in my bio! 😌 1/2 onion 1 bell pepper 3 cloves garlic 1 inch fresh ginger 2 tbsp Thai green curry paste Onion powder Garlic powder Ginger powder Red chili flakes Salt Pepper 1 can full fat coconut milk 2 tbsp agave 1 15 oz can kidney beans Frozen spinach Apple cider vinegar 1 1/2 cup brown rice
💫N E W💫 a breakfast post? WHO IS SHE! you guys asked for more breakfast ideas. and I couldn’t agree more, so today I have for you ✨BANANA BAKED OATMEAL BARS✨ but that’s not all, topped with a date + nut butter frosting that is just 😍🤤 the actual icing on the cake. enjoy!! wet: 3 ripe bananas, mashed 1/4 cup maple syrup 1/2 cup almond butter 1 1/2 tsp vanilla 1/4 cup coconut sugar, or brown sugar 1/2 cup milk of choice 2 flax eggs, (2 tbsp flax meal + 1/4 cup water) dry: 1 1/2 cup oat flour 1 1/2 cup oats 1 1/2 tsp baking powder 1/2 tsp baking soda Dash salt add ins: 1/2 cup walnuts, chopped Nut Butter Frosting: 6 dates, soaked in boiling water for at least 1 hour 1/4 cup cacao powder 1/2 tsp vanilla 1/4 cup creamy nut butter, I used cashew 3 tbsp date water 2 tbsp maple syrup Bars: Prep flax egg and set aside. Mash bananas really well and whisk together with the remaining wet ingredients until smooth. Fold in flax egg. Combine dry ingredients with wet until combined. Fold in chopped walnuts. Allow batter to set for 10 minutes, and then transfer into a parchment lined 8x8 baking pan. Bake for 35-40 minutes until a knife comes out clean. Allow to cool and prep your frosting. Frosting: Boil water and pour over dates to help soften. Allow to soak for at least 1 hour. Remove dates from water and take out the pit (reserve 3 tbsp of the water) and transfer to a food processor with remaining ingredients. Process until super smooth. Adding more date water to thin if needed. Spread on the bars :) and enjoy!
it’s my 1 year RD anniversary! 🤓 forever will be celebrating this achievement ✨ I remember finding a quote my freshman year of college that said “don’t give up on a dream because of the time it will take to achieve it, the time will pass anyway” and that has always stuck with me. I started school in 2012. Graduated 2016. Didn’t match to my first round of internships. Cried. Took a year off. Moved to NYC on a whim. Reapplied and somehow was matched in one of the biggest cities in the world! Cried again, but in a good way. Finished my internship. Studied my booty off, didn’t pass my first exam. Cried a lot. Studied my butt of again. Passed! And cried some more ❤️ Now it’s 2020. I am living in Seattle and just landed a job I’ve always dreamt of having! 🦋🦋🦋 BELIEVE IN YOURSELF OK 🦋🦋🦋 〰️ share with me what you’re working towards in the comments! 〰️
the dish that snowballed everything ✨ the one and only lemon pepper pasta!!! It’s national pasta day so I felt I owed a tribute to my beloved LPP 😍 my favorite recipe of all time. Cannot recommend enough! Search lemon pepper pasta on my website OR scurry over to the link in my bio 〰️ PS. This recipe does require a certain style of blender to make it smooth and creamy. Preferably one that has the four prongs at the base of the container. Like vitamix, kitchen aid, nutribullet, etc. I’ve heard that the ninja style with stacked blades has a hard time breaking it up. Just FYI! 🙃
POV: it’s Friday, you made it through another week, it’s sweater weather, you’re drinking your morning coffee, you make it a goal to be a better person than you were yesterday, and you just happen to find a recipe for homemade snickers 💋 your weekend needs these and really just future you needs these. PERIOD. have a happy weekend, tag me while you’re making these 🤘🏼 ~14 bites WHAT YOU NEED 1/2 cup dates (about 6 large dates), soaked in boiling water for at least 30 minutes 1/3 cup + 1 tbsp peanut butter 2 tbsp milk 1 tbsp maple 1 tsp vanilla 1 tbsp maca, optional but recommended 3/4 cup + 2 tbsp almond flour 2 tbsp oat flour 1/4 tsp salt chocolate coating: 3/4 cup chocolate chips 1 tbsp coconut oil, optional peanut layer: 3/4 cup peanuts, processed in food processor HOW TO MAKE Boil enough water to cover the dates and allow to soak for 15 minutes or longer. This will help them soften! Remove the pit and transfer to a food processor along with peanut butter, milk, maple syrup, and vanilla. Process until a smooth, creamy paste forms, scraping the sides frequently. Once smooth add the almond flour, oat flour, maca, and salt. Process again until it is all evenly incorporated. Scoop ~1 heaped tbsp of batter and form into small squares or into balls until all the dough is used. Place in the freezer for 20-30 minutes. In a small bowl heat chocolate and coconut oil in the microwave stirring every 30 seconds or so until it is evenly melted and smooth. Process peanuts in a processor until small crumbs are made, don’t over process! Transfer to a small bowl. Using a fork, toss the bites in the chocolate and allow the excess to drip off. Drop into peanut mixture and use a spoon tossing evenly until coated. Place on a plate and repeat with the rest of the bites. Store/allow to firm in the freezer.
✨N E W✨ fluffy, chewy, pumpkin snickerdoodles 〰️ GF & V - share with someone who loves cookies + PUMPKIN! 🍂 flax egg: 1 tbsp flax meal 1 1/2 tbsp water wet: 1/2 cup (vegan) melted butter 1/2 cup coconut sugar, or brown sugar 1/4 cup maple syrup 1/2 tsp vanilla 1/3 cup pumpkin purée dry: 1 1/2 cup oat flour 1/2 cup almond flour 1/2 tsp baking soda 1/4 tsp baking powder 1 1/4 tsp cinnamon 1/4 tsp ginger Cinnamon sugar: 1/4 cup coconut sugar, or brown sugar 2 tbsp cinnamon Prep flax egg and set aside. Mix dry ingredients together and set aside. Melt butter in a saucepan on medium heat until it begins to simmer slightly just be sure to not burn it! Turn off the heat and whisk in coconut sugar and maple syrup for ~1-2 minutes until smooth and creamy. Whisk in pumpkin and vanilla and pour into the bowl with dry ingredients along with flax egg, fold to combine. Place in the fridge to cool completely for 1-2 hours. Mix together in a small bowl the ingredients for cinnamon sugar. Preheat oven to 350 degrees and line a baking pan with parchment paper. Scoop batter ~2 tbsp worth, roll into a ball and toss in cinnamon sugar mixture. Place on baking pan and press down slightly to flatten. Depending on the size of your pan bake 8-10 cookies at a time. Bake for 12-14 minutes.
✨✨m i n i “BUTTERFINGERS”!!! ever since I made a snickers snack bite I have been brainstorming and testing different bars to recreate into a whole food, indulgent, less refined sweet treat! and today is the day for my number two favorite candy bar, the beloved butterfinger 👌🏼 we love her. these are freezer friendly, yes hi, they won’t spoil any time soon and will be there for you after any long day of work or just for fun b/c treats should be welcomed by all. get the recipe below!! 😘 it’s Friday my doods ‼️ roast: 1/2 cup peanuts, roasted dry: 1/2 cup almond flour 2 tsp maca 2 tbsp coconut sugar Dash of salt wet: 1/4 cup peanut butter 1/4 cup maple syrup 1 tsp vanilla chocolate layer: 1/2 cup - 3/4 cup dark chocolate chips 1/2 tbsp coconut oil, optional rice puff top (optional): 1/4 cup brown rice puffs Preheat oven to 350 F and roast peanuts for 10 minutes on a baking pan. Meanwhile add dry ingredients to a mixing bowl, stir to combine. Once peanuts are done roasting, pulse in a food processor until a rough crumb forms and add to the dry ingredients. Add wet ingredients to the bowl and toss to combine evenly. Scoop 1 heaping tbsp of batter into palm and shape into shape of choice, you can do a square, circular bite, or rectangle :) the choice is yours. Place onto a parchment lined plate and place in the freezer for 30 minutes to an hour. Heat ~1/2 cup to 3/4 cup of dark chocolate chips in a small bowl. Careful not to burn. Heat in increments of 30 seconds in the microwave and stir until smooth. Add coconut oil once heated to help thin/keep smooth (optional). Using a fork toss the bites in the chocolate and place back on the plate immediately sprinkling rice puffs or sea salt on top if using. Repeat until all bites are covered. Store in the freezer in a sealed container :)
hey! hi! you! ⚡️ first - try these COCONUT GINGER VEGGIE NOODLES! gluten free 〰️ vegan 〰️ suitable for all the peeps 😘 second - I wanna say thanks for being here and for your support I love making recipes for YOU ❤️ I used chickpeas for the protein in these but there really is no wrong answer for protein here, recipe below and on my website ✨✨✨✨✨ Serves 4 saute: 1/2 onion, finely chopped 4-5 cloves garlic, minced 1 zucchini, cut into small cubes 1 green pepper, cut into small pieces ~2 cups chopped broccoli 1 tbsp grated ginger 1/4 of a green cabbage, thinly shredded 1 can chickpeas, drained and rinsed 6-8 oz pasta coconut ginger sauce: 1 cup canned coconut milk 1/2 cup reduced sodium Tamari (GF soy sauce) 1-3 tsp ginger powder, to your taste preference 1 tsp garlic powder 1/4 cup maple syrup 1/4 cup water 1 tbsp corn starch + 1 tbsp water Boil water for pasta and cook as instructed on packaging. On medium heat saute onion and garlic until lightly browned and fragrant. Add zucchini and green pepper cooking until softened but still has a bite to it. Add broccoli, cover and allow to steam for about 5-10 minutes until tender. While broccoli is steaming, whisk together your sauce ingredients, start with 1 tsp of ginger and increase to your liking. Make sure to combine 1 tbsp cornstarch and 1 tbsp of water separately and add to the remaining sauce ingredients. Add fresh ginger to vegetables and toss for about 30 seconds. Add cooked pasta, chickpeas, and sauce to the pan with vegetables tossing frequently until the sauce thickens. This should take about 5 minutes. Add shredded cabbage and toss to combine. Enjoy!
N E W !✨gf, v 〰️ potato + veggie soup✨ “I think this is the best soup I’ve ever had, no joke”-Cameron aka the recipe panel of you eat like a rabbit 🐰😂 I always tell him he holds the standards of recipes b/c he’s the main taste tester. AND WE HIT GOLD WITH THIS ONE GUYS ⚡️ serves 6 boil: 5 cloves garlic, minced 1/2 onion, finely chopped 4 medium carrots, cut into half moons 4 celery stalks, finely chopped 1 russet potato, cubed 1 Yukon gold potato, cubed 1/2 cauliflower head, cut into bite sized pieces 4 cups vegetable broth 1 tsp ginger powder Salt and pepper to taste, ~1 tsp each blend: 2 1/2 ladels of soup, ~2 1/2 cups 1/2 cup cashews 1 cup vegetable broth 1/3 cup nutrition yeast Salt to taste, ~1 tsp 2 tsp apple cider vinegar toppings: Fresh basil Crunchy chickpeas In a large soup pot saute onion and garlic on medium heat until fragrant ~5 minutes. Add carrots, celery, and ginger powder stirring frequently for 5 minutes. Add potato, cauliflower, vegetable stock, salt and pepper. Bring to a boil and reduce to simmer. Cover and cook until vegetables are fork tender ~20-25 minutes. Into a high speed blender ladel out 2-3 cups of the soup being sure to get a little bit of everything! Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar. Blend until super smooth and a creamy liquid forms. Transfer back to the soup pot and stir to combine. Taste test and add more salt pepper, or vinegar if you feel like it needs it :) Serve with crunchy chickpeas and fresh basil!