Recipe

PLANTBASED LUNCH 🌱🍽♥️⠀

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PLANTBASED LUNCH 🌱🍽♥️⠀

Almuerzo a base de plantas for the win 👌🏽 Generalmente almuerzo súper light porque prefiero comer más denso de noche. Encima, hoy esto era lo que el cuerpo me pedía, alimentos ligeros y nutritivos, y eso le di. ⠀

En mi plato hay…⠀
– 🥗 Ensalada. Base de Espinaca y Rúcula, con Tomates Cherry, Cebolla roja reposada en Vinagre de Cidra de Manzana, y unos Champiñones salteados con Aceite de Oliva, Ajo, Paprika, Orégano, Pimienta de Cayena y Sal Marina. Aderezado con Aceite de Oliva, Vinagre de Cidra de Manzana y Sal Marina.⠀
– 🎃 Crema de Auyama. La mejor receta del mundo: la de mi abue 🥰 Con menos de 5 ingredientes, y sin utilizar cremas ni leche para rendir ni espesar. Súper limpia, súper yummy. Si te gustaría que la convenza para que la comparta contigo, déjame un “🎃♥️” 😋⠀

Rico, simple, económico, nutritivo, funcional, sostenible 🤗🍽⠀

Y tú, ¿qué almorzaste hoy? Cueeenta 👀⠀
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Plant-based lunch for the win 👌🏽 I normally have super light lunches because I prefer to eat denser at night. On top of that, today this was what my body was asking me for, light and nutritious food, and that’s what I gave it.⠀

On my plate there is…⠀
– 🥗 Salad. Spinach and Arugula Base, with Cherry Tomatoes, Red Onion rested in Apple Cider Vinegar, and some Mushrooms sautéed with Olive Oil, Garlic, Paprika, Oregano, Cayenne Pepper and Sea Salt. Seasoned using a vinaigrette made with Olive Oil, Apple Cider Vinegar and Sea Salt.⠀
– 🎃 Pumpkin Cream Soup. The best recipe in the world: my grandmother’s 🥰 With less than 5 ingredients and without using creams or milk to yield or thicken. Super clean, super yummy. If you would like me to convince her to share it with you, leave me a “🎃♥️” in the comments 😋⠀

Delicious, simple, economical, nutritious, functional, sustainable 🤗🍽⠀

What about you? What did you have for lunch today? I’ll be reading 👀