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Angela Liddon / Oh She Glows
ohsheglows

Glow from the inside out with my crowd-pleasing vegan recipes! I’m Angela, the founder of award-winning #ohsheglows blog, cookbooks, iOS/Android apps

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Самые хайповые публикации Angela Liddon / Oh She Glows (ohsheglows)

Here's a fun giveaway to kick off your Tuesday. 💃🕺I’m giving away a signed OSG boxed set to one lucky follower in North America! To enter: Comment below with your favourite holiday dessert or tradition by Thurs. Nov. 30th at 4pm EST, and we’ll randomly select a winner. Also don't forget, the Oh She Glows boxed set 50% OFF sale ends today (direct link in profile where it’s sold exclusively at Indigo!). Cheers friends, and good luck! 💪😊

I'd love you to meet our son, Arlo. ☺️ He entered the world fast and furiously on Wednesday, and we are all smitten with this little guy. He's the biggest snuggle bug ever, and big sis Adriana is making sure his hat and blankie are on at all times, lol. Thank you all for your well wishes this week! We're healthy and doing great. ❤️

One Bowl Jumbo Chocolate Chunk Cookies—made vegan and gluten-free! Fridays are better with cookies, don’t you think? These just might be my favourite cookies of all time, you guys. I’ve thought long and hard about it, and I’m 93.4% sure. 🤔 Tag a pal below and maybe they’ll make you a batch!? 👯 Next level tip: I love these cookies warm and gooey (duh), but they're also great straight from the freezer or fridge. Try chilling the cookies and making vegan ice cream sandwiches for a fun twist. I’ve also been known to enjoy dipping scoops of chilled cookie dough into melted chocolate for no-bake treats. You can find the recipe on ohsheglows.com (there’s a direct link in my profile), and it’s also in The Oh She Glows Recipe App. I’d love to hear what you think if you try (or have tried) them out! ✨👍🍪😋

NEW on the blog...Ultimate flourless brownies for TWO (vegan + grain-free), a revamp of the ones in #osgeveryday and just in time for 🎃🎃🙀I'm also dishing some exciting cookbook news! . When I told Eric about this recipe revamp he said, "Why would you ever want to make fewer servings of brownies? It just doesn't make sense." He kills me. And I had no decent rebuttal. 🤷🏼‍♀️ . Link in profile! It's also live in the app. 📲

Boy did this mama need a night out! #andwine #andchampagne 😂🥂🙏Thank you to the amazing @tastecanadaawards team. Monday night’s gala was such a fun celebration of Canada’s culinary writers. 🇨🇦🇨🇦 I can’t tell you how grateful I am to be a part of this passionate (and hilarious) group. I left the gala feeling inspired by so many great convos with new and old friends. . . I’m still in disbelief over receiving two gold awards, one for Health and Special Diets Cookbook of the year (Oh She Glows Every Day!), and a second honouring Oh She Glows as best Health and Special Diets Food Blog 2017. This year has been a trying one, and I’ve struggled with self-doubt as I try to find some sort of balance between motherhood and my career. The recognition is so meaningful and reminds me to keep going. We are often too hard on ourselves, especially in a creative field. I’m so grateful to be a part of this community, and can’t believe how much you have all changed my life. ❤️ . . I’d like to give a shoutout and a big congrats to all the winners! @jckfoodgirl, @frankferragine, @adashofvegan, @guylaine_guevremont_muula_ , @catlefebvre, @chefjameswalt, @earlsrestaurant, @mariloubiz, @samueljoubert, Naomi Duguid, @hotthaikitchen, Racha Bassoul, @realbiondino, @matfoulidz, @a_born_baker, @chefannaolson, @epicesdecru, @lfmchef, Nettie Cronish and Cara Rosenblum, Stephanie Cote, @mariannedez, @diversivore, and @kitchenhealssoul!! And thank you to my lovely editor @andrea_magyar and publisher @penguincanada for championing my work from day one. . Photo creds: 1st photo to @bkonthescene, 3rd photo to @chuonthisblog :)

VEGAN CINNAMON ROLLS (with a make-ahead option) 😍😍 just in time for Mother’s Day! If you’ve been following along with my Insta Stories lately, you may have seen the creation of these bad boys. We’re full-out obsessed. Visit the direct link in my profile to snag the full recipe (which is adapted from my beloved Pumpkin Pie Cinnamon Roll recipe from waaaaaay back in 2010. It’s been too long!)

These are my go-to vegan chocolate cupcakes 🤗 They're the perfect cupcake for all of your celebration needs, and they never last long at a party (or decked out alongside an Easter spread, maybe?). You won't believe it when you see how much they rise while baking...fluffy cake for days, lol. I top them with a layer of salted buttercream (which I’d like to eat with a spoon all on its own...okay, maybe I do...), and sprinkles because sprinkles are life and festive as ffffffffffff. ✨👯 The full recipe is available on ohsheglows.com (direct link in profile) and it’s also in The Oh She Glows Recipe App.

I was being nice this time and gave Eric the bigger salad... . JUST KIDDING 🤣 . You can find this easy nut-free taco salad recipe in my app (available on iOS and 'droid). The taco crumble is an incredible mix of roasted/salted pepitas, sundried tomatoes, garlic, chili powder, etc. 👌makes for a great salad topping, especially paired with my creamy hummus dressing and all the fixins' 🥑🍅🥒

(A Couple Cooks takeover, 4/4) Bliss bites are one of the most popular recipes on our website, and they happen to be fully plant-based. We've had many people tell us they make a batch and keep them in their refrigerator or freezer for when they need a sweet treat. Made with oats, coconut oil, PB, maple, and cocoa powder, they're one of my personal favorite recipes that we've made. Ever. Thanks so much for following along with this takeover—it's been a blast! (For the recipe, go to acouplecooks.com and search on "bliss bites".) — @acouplecooks #osgtakeover

Ultimate Green Taco Wraps—for #meatlessmonday and #tacotuesday! Get ready to pack a ton of plants into your meal. If you haven't tried my lentil-walnut taco meat, this is a great recipe to give ‘er a go with; it's high in protein 💪, and the taco seasonings and chewy texture create a scrumptious-tasting taco “meat”. Lettuce wraps make this recipe grain-free, but feel free to use tortilla wraps or warm corn shells (love!) to change it up, or you can make this recipe into a big salad, too. Snag the recipe on ohsheglows.com (direct link in profile), and you’ll also find it in the app and book #2. If you try it out (or have tried it out), be sure to leave a comment and let us know how it went! 😎😋

It's GIVEAWAY time!! In celebration of the release of my new cookbook, Oh She Glows Every Day, I'm giving away a signed copy of both Oh She Glows Every Day AND The Oh She Glows Cookbook to one lucky winner!! 👯🍍🌱 TO ENTER: Simply tag two friends below by September 5, 2016 at 8pm EST. One winner will be selected at random and announced on my Instagram page. (The winner will be asked to send their mailing address to the provided email.) This contest is open WORLDWIDE! 😱 Good luck everyone. #osgeveryday #osgcookbook

(oops, I deleted my videos by mistake so reposting 🤷🏼‍♀️😆) . Last weekend I decided it had been TOO LONG since I made my beloved roasted butternut squash dish, complete with almond-pecan parm...and kale...and lots of garlic. Have you made it? Oh me oh my, it’s a show-stealing side I tell ya. (Making all the other dishes give the side-eye, heh. #butternutplease) . . Here’s a little summary of the comments I received when I served it to the fam: . Eric: Holy sh*t that’s hot!!! *burns mouth* (he never learns) and then “Butternut squash is so much better than pumpkin” (LOL...so random….I die) . Adriana, 3 years old: NO THANK YOUUUUUUU, as she skips away with Arlo’s toy in her grasp. Spotted 10 minutes earlier: downing a box of “circle crackers” (sigh) . Arlo, 1 year old: *screams and beats his hands in protest because he has to wait for the squash to cool* then proceeds to inhale it. He was nice enough to smash the leftover squash into his hair, and even tossed some squash over his shoulder for good luck. . Me: *screams and beats my hands in protest because I have to wait for it to cool* then eats 2 big servings. 🤣 . . *****MAKE-AHEAD TIP***** . Did you know you can prep this dish a couple days in advance? This is a fun trick for holiday meal prep when sanity is at an all time low (or is that just me). . . Simply chop the squash (I just said “simply” and “chop squash” in the same sentence... #fail) OR get your paws on some pre-chopped fresh butternut at the grocery store (bless their souls)...and throw it into the casserole dish with your oil, garlic, salt, parsley, etc. Wrap the casserole dish with foil and let it hang out in the fridge for a couple days, if you’re doing that make-ahead thang. Chop the kale (this time I doubled the amount and loved the extra greens!!) and put it in a tiny container or baggie in the fridge, as well as the almond-pecan parmesan. (Pro tip: you can make this “vegan parm” will all kinds of nuts and seeds...this time I used almonds and roasted/salted pepitas...it also works without the nutritional yeast, just in case you don’t have it on hand! I change it up all the time). Put that in the fridge too. Cook when ready

just realized I forgot to share this cozy soup that I posted to the blog a MONTH ago! Better late than never, right?! 😊 Anyway, I revamped an old blog favourite, my Broccoli and Cheese Soup. It’s vegan, gluten-free, and nut-free. I call it a “weekend” soup because it involves a few homemade components (cheese sauce, soup, and homemade croutons), so you’ll need an hour start to finish. It’s a good one to make when there’s a storm outside and you have nowhere to be. 🌨☃🌧 In my post, I’m also talking about some business goals for 2017 and sharing a fave quote for the year. There’s a direct link in my profile, so hop on over to the blog to check it out! 😎

Chili Cheese Nachos—made vegan! In my past life, I loved digging into a big ol’ plate of chili cheese nachos from a popular fast food joint. (And I washed it down with a shake, of course.) 😊My version has a decadent-tasting combo of luxurious vegan cheese sauce and smoky lentil and kidney bean chili, and it’s vegan, gluten-free, and soy-free (with a nut-free option to boot.) Nope, I don’t miss the old one a darn bit. 🤗 The full recipe is available in the #osgeveryday cookbook, and psst...you can also find it on @clean.plates and @honest blogs. Let me know if any of you have tried it out! If you like the video, don’t forget to visit the link in my Insta profile to subscribe to our YouTube channel. That way you’ll never miss out when we share a new one. #osgvideos #ohsheglows

Here's a fun way to use Roasted Butternut Squash w/ Pecan Parm leftovers! Warm them up and topple over a big salad. Adding a cozy heated-up component to a salad is a good way to transition them into fall and winter. Stick to the ribs, ya know? 👌And if you're like me and you don't crave salads this time of year, it's an easy way to trick yourself into making them more! I'm all about tricking myself as much as possible 😂🤔 . . I whisked together a speedy dressing made with apple cider vinegar, pure maple syrup, olive oil, Dijon mustard, pink salt, and pepper. Just all to taste. So good! . . Another way to enjoy a hot & cold salad this fall is with my Crowd-Pleasing Tex Mex Casserole (recipe from my first cookbook). Warm it up and add it on a bed of lettuce...then add all kinds of toppings like avocado, salsa, cashew sour cream, green onion, etc. THAT'S HAPPENING TOMORROW with ma leftovers 🤗✅ . Ps - link to the roasted butternut squash recipe is in my profile 👍

Welcome to your holiday vegan cookie headquarters! Today on the blog, I'm sharing my 15 best #vegan cookies (and 5 more square type treats). There's a direct link in my profile to visit the post! The cookies in the image above are my One Bowl Jumbo Chocolate Chunk cookies (v+gf). 🤗 Enjoy, my friends, and happy December! 🌲✨💃🍪🍾

I finally got around to sharing our fave 10-minute toddler-friendly pasta recipe on the blog this week! It’s SO EASY for those hectic weeknights when cooking is the last thing you want to do, and it packs in protein, fibre, and healthy fats. I’ve also provided a few ideas on how to change it up (one of my faves is to purée cooked carrot or cauliflower and stir it into the pasta for a nutrient boost). There’s a direct link to the post in my profile, so hop on ova to check it out! 👀😎

(Cookie + Kate takeover, 4/5) Would you look at that beauty? I just made my Thai red curry recipe (available on my blog) so I could redo the photos. They weren’t doing the recipe justice! This dish is rich, creamy, and full of veggies and kale. It’s perfect for cool fall/winter evenings, and more redeeming than takeout. The secret to making awesome Thai curries at home is to add a little bit of coconut sugar, rice vinegar, and tamari, which makes the dish taste much more complex than just curry paste with coconut milk. I’m pretty excited to have leftover curry for the next few days (can you tell that I live on leftovers?). — @cookieandkate #osgtakeover

BIG salads only please 👀🙏🙃

I'm thrilled to finally spill the beans...our family is growing and we couldn't be more excited! You can read all about my first trimester, as well as another big announcement, in yesterday's blog post (there's a direct link to the post in my profile). ps - Our daughter, Adriana, cried when we surprised her with a "Big Sister" book...do you think that's a bad sign?! 😂😜

Currently eating all the plants 👌 #myeyesarebiggerthanmybelly #osgcookbook2 #breastfeedinghunger #leftoversforthewin #ohsheglows

Jumbo rice crisp heart, anyone? 😍 I made this quick dessert for my Valentines using my Almond Butter Rice Crisp Treats recipe as the base. (I put the link to this recipe in my profile!) My original plan was to make individual hearts using cookie cut-outs, but I only had a few minutes, so I made one big heart. To be honest, I think I love it even more. Adriana was pretty impressed, too. Although, when she took a cautious bite, she made a face and said “no like it”. She’s not a big sweets person and is also sick, so take that review with a grain of salt. 😂😁 . To make it: Spoon the rice crisp mixture onto a large baking sheet lined with parchment paper, and then lightly wet your hands before pressing it into a heart shape. The hand-wetting is key, or else it will stick like crazy. I also placed a piece of parchment paper on top of the heart and pressed it down to compact it. Chill the heart in the freezer until cold and mostly firm. I topped mine with melted dark chocolate, a pink “chocolate” glaze (made up of melted cacao butter, powdered sugar, almond milk, beet powder, and pink salt...so good!), and a white glaze (powdered sugar, almond milk, and melted coconut oil); unfortunately, I don’t have precise measurements for those as I just winged it. Then I chilled it again until the topping was firm! Slice and enjoy. I recommend making this just before serving it, as the rice crisp tends to dry out as it sits! . Happy Valentine’s Day, everyone. 💕😘🍫

I'm back with another weekend menu suggestion! This is my Crowd-Pleasing Caesar Salad with seasoned roasted chickpea croutons and cashew-hemp garlic parmesan "cheese". It's definitely a fan fave on the blog with a 4.9/5 star rating from 119 reviewers. Serve it with a hunk of crusty bread and it's a meal in itself. Just umm...bring some mints. 😁 👀 I put the direct link to this recipe in my profile. Also, don't forget to check out my Next Level Vegan Enchiladas on the blog this week ✌️

Peace out summer ✌️

It's been almost 18 months since the release of the #osgcookbook and it is still the #1 bestselling cookbook in Canada! Never in my wildest dreams did I imagine this kind of response. It's also a NYT Bestseller in the US, and is published (or will be published) in the UK, China, Australia, Germany, Slovenia, and Spain. A huge thanks to each and every one of you who have embraced this book in your homes!! I'm SO excited to bring you the #osgcookbook2 in 2016. 🎈😊❤️👯

(A Couple Cooks takeover, 3/4) Wait, did I already say curry? This one is our absolute FAVE to have for dinner, this time using lentils and a bright green cilantro chutney. With so much flavor going on, people we serve it to can't believe it's totally plant-based. (For a similar recipe, go to acouplecooks.com and search on "lentil curry".) #osgtakeover

Today on the blog I’m sharing my thoughts on life as a family of four (how has it been almost 2 months?!), and this Cozy Butternut, Sweet Potato, and Red Lentil Stew recipe created in partnership with @PulseCanada. Yep, it’s time to get COZY up in here! I think you’re going to love it. (Direct link in profile.) #LovePulses #sponsored #plantpower #ohsheglows

BIG SALAD Season is in full effect over here. ✌️This beautiful bowl is a mix of quinoa, baby greens, guacamole, cucumber, tangled beet + carrot, grape tomatoes, and toasted sunflower seeds from a vegan eatery called Vegebitez in Oakville. #happybelly #energyfood

(Oh, Ladycakes takeover, 3/5) Lunch! I know a lot of people like to snack during lunchtime, but I require three solid meals a day or else I turn into a monster (the “hanger” is real, folks). Because I live in a household of two, we almost always have leftovers from the night before—which is great for me because that means lunch requires minimal effort. Today’s lunch is a big bowl of Spicy Peanut Stew with Butternut Squash + Chickpeas (the most popular recipe on my blog), and it is every bit warming and delicious. I like to top it with avocado slices, peanuts, and kale, and I serve it with a side of crispy bread or quinoa. But usually bread because bread is LIFE. 🍞🤘 — @ohladycakes #osgtakeover

(The First Mess takeover, 4/5) This is basically my fantasy dinner bowl—with all of my favourite foods doused in a homemade cider vinaigrette and some hot sauce for good measure. Brown basmati rice, roasted sweet potatoes, avocado, chickpeas, and arugula. I prep the rice and sweet potatoes ahead of time, warm them up when I need them, and then just throw everything into the bowl with a sprinkle of sunflower seeds. I never get tired of this combination, and I love how great it makes me feel. True comfort food. — @thefirstmess #osgtakeover