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@amberarden: The most epic themed afternoon ever Sip and Sugar with @amytoy29 and @Traci Oden ☕️🫖🍵🖤💚

Amber Arden
Amber Arden
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Region: US
Friday 23 October 2026 06:14:16 GMT
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This is by far my favourite power bowl, high protein, low fat, low carb, and actually tastes insane. If you’re cutting, recomposing, or just tired of weak plant based meals, save this. Protein base • Oyster mushrooms – 200g • Silken tofu – 300g • Kidney beans (cooked, drained) – 50g • Chickpeas (cooked, drained) – 40g • Nutritional yeast – 15g (3 tbsp) Veg (low-carb volume) • Broccoli – 150g • Spinach – 2 handfuls • Spring onion – to top • Kimchi – 1–2 tbsp & cucumber Seasoning / cooking • Jerk sauce – 4–3½ tbsp (for mushrooms) • Vegetable seasoning – ¼ tsp • Smoked chopped vegetables – to taste • Coconut oil – ½–1 tsp HOW TO PREP Wash and chop oyster mushrooms. Marinate in jerk sauce for 10 minutes (overnight if you want it loud). Fry mushrooms in coconut oil with chopped veg (Red onion, green & red pepper) Cook on low–medium heat 25–30 minutes, flipping both sides and steaming gradually until cooked and juicy. While that cooks, blend: 300g silken tofu + 15g nutritional yeast + ¼ tsp veg seasoning. Pour sauce into a pan with 40g chickpeas. Cook 6–8 minutes, stirring until thick and cheesy. Warm 50g kidney beans with 3 pinches of veg seasoning for 6–8 minutes. Boil 150g broccoli. Assemble the bowl. Top with spring onion. cucumber and kimchi Calories: 440–460 Protein: 46–50g Fat: 6–7g Net carbs: 22–25g Put Life in Your Body #testaoc #healthyeating #plantbased #nutrition #vegan
This is by far my favourite power bowl, high protein, low fat, low carb, and actually tastes insane. If you’re cutting, recomposing, or just tired of weak plant based meals, save this. Protein base • Oyster mushrooms – 200g • Silken tofu – 300g • Kidney beans (cooked, drained) – 50g • Chickpeas (cooked, drained) – 40g • Nutritional yeast – 15g (3 tbsp) Veg (low-carb volume) • Broccoli – 150g • Spinach – 2 handfuls • Spring onion – to top • Kimchi – 1–2 tbsp & cucumber Seasoning / cooking • Jerk sauce – 4–3½ tbsp (for mushrooms) • Vegetable seasoning – ¼ tsp • Smoked chopped vegetables – to taste • Coconut oil – ½–1 tsp HOW TO PREP Wash and chop oyster mushrooms. Marinate in jerk sauce for 10 minutes (overnight if you want it loud). Fry mushrooms in coconut oil with chopped veg (Red onion, green & red pepper) Cook on low–medium heat 25–30 minutes, flipping both sides and steaming gradually until cooked and juicy. While that cooks, blend: 300g silken tofu + 15g nutritional yeast + ¼ tsp veg seasoning. Pour sauce into a pan with 40g chickpeas. Cook 6–8 minutes, stirring until thick and cheesy. Warm 50g kidney beans with 3 pinches of veg seasoning for 6–8 minutes. Boil 150g broccoli. Assemble the bowl. Top with spring onion. cucumber and kimchi Calories: 440–460 Protein: 46–50g Fat: 6–7g Net carbs: 22–25g Put Life in Your Body #testaoc #healthyeating #plantbased #nutrition #vegan
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