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Pumpkin Breakfast Cookies 😋 Tag a friend who'd love this! ❤️ ⠀
Follow 👉@veganfitrecipes ⠀
Recipe Down Below 👇⠀
1 cup (100g) rolled oats⠀
1/2 cup (55g) coconut flakes⠀
1/4 cup (40g) chia seeds (or flax seeds)⠀
1/2 cup (125g) pumpkin puree⠀
1/4 cup (80g) maple syrup⠀
1/4 cup (75g) nut/seed butter of choice⠀
1 tbsp pumpkin pie spice⠀
1 tsp baking powder⠀
1/4 tsp salt⠀
1 tsp vanilla extract⠀
1/4 cup (45g) chocolate chips (or chopped pecans would be good too!)⠀
Preheat the oven to 350F.⠀
In a food processor, combine the oats, coconut, and chia seeds. Process until broken down into fine pieces but not quite flour.⠀
Add the pumpkin, nut butter, maple syrup, spice, baking powder, salt, and vanilla. Process until combined into a sticky dough.⠀
Add the chocolate chips, and process briefly until just combined.⠀
Roll into balls (about 1-1.5 tbsp of dough per cookie). Place on a baking sheet lined with parchment paper and press to flatten slightly.⠀
Bake for 15 minutes at 350F, or until the bottom edges are golden brown.⠀
Cool for at least 15 minutes.⠀
Keep leftovers in the fridge in an airtight container for up to a week, or freeze for longer storage.⠀
1 1820 minutes ago
Popped into vegan chef Matthew Kenney upscale pizza shop in Los Angeles. @doublezeromk The place is very slick and a difference in style to your fav pizza joint.
Had great chat with the staff there who were very helpful and really cool . After some insights and recommendations I was totally ready to make my choice with poshest sounding pizza I’ve ever ordered in my life hands down 😂
In the clip 🎥
Truffle, Cashew Cream, 🥜
wild mushrooms 🍄,
baby kale 🥬
lemon vinaigrette 🍋
Seriously the aromours coming from the construction of this pizza was incredible and then I tasted it 🤯🤪🤗
Woiiiiiiiiiiiiii it’s was banging💥 flavours on point Nanng! 👌🏽
Jeez that’s a good F#*%kN Pizza 🍕
If your in town and want a bit of a extra Shazam pizza experience then #doublezero is deffo the spot.
Thanks for the food guys 🙏🏽👊🏽
This place is the 👅
They got the 🔒 on the upscale pizza 🍕
🎵 -Solitude Artist -Rook1e
2 121 minutes ago
Cinna•nom rolls 💗🤩
In love with these rolls!! My mouth is watering from just the photo, haha! Imagine when they’re straight out of the oven, nice & warm 🤤
"When you replace 'I' with 'We', Illness becomes Wellness"
A year ago, I was diagnosed with generalized anxiety disorder. After a decade of coping with clinical depression and a 7 year struggle with anorexia, I couldn't cope with my mental health without medication.
I'd always been opposed to taking medication because I didn't like the idea of being dependent on it. But it got to a point where I couldn't function properly and I needed to do something about it. It's not for everybody, and there was a point in my life where it wasn't for me - but there's no shame needing it and there's no shame in talking about it. I used to feel that way, and I know a lot of people do - but I hope that keeps changing.
Pineapple upside down 😍🤤 made with dates to sweeten. no sugar all plant based and tastes amazing! @crazyboutdogz2 This is dessert for tomorrow! I had to try a slice of course to make sure it tasted ok 😏
1 171 hour ago
Join us tomorrow for delicious breakfast! We will have chia seed pancakes with blueberries and bananas, tofu scramble on a platter or burrito, bagel with sausage and cheese.
// LUNCH //
Good afternoon! This is a little #fbf of some delicious veggie wraps that I made! Chopped purple cabbage, sliced cucumbers, carrots, red onion, zucchini and peppers! I served these with a spicy peanut sauce 😋
🎉3️⃣0️⃣0️⃣0️⃣🎉 in honour of hitting 3000 followers I’ve decided to #giveaway a set of 20 @chiacharge bars* to #win as a thank you to my lovely followers ☺️ If you’d like to be in with a chance, all you have to do is be following me, like the picture and tag a friend! We all know the drill 😝
If you’d like to be entered an extra 5 times just pop it in your story and tag me 😘
*NB not all of the bars in this set are vegan friendly, please check the packaging on delivery if you have any allergies 💖
9 121 hour ago
Neues aus Tauberbischofsheim:
Plant McDonals Fleischlieferant OSI eine Wiedereröffnung des Schlachthofes?
Second night in a row making this for tea lol but we wanted something light yet filling again so this Buddha bowl was perfect. Made the mistake of going to morrison’s on a friday at 4pm so am still a bit highly strung from the stress lol. This is such and easy dinner to make just an uncle bens rice with lots of yummy veg and quorn chicken pieces 😌 Poured a bit of soy sauce on top which went really well & some sesame seeds which are very good for u so can’t go wrong 😜
#VEGAN CRUNCHWRAPS? Taco Bell could never 😏
This is actually one of my favorite meals I’ve made since going vegan. There is definitely an art to folding a crunchwrap!
We stuffed these with @alphafoods Alpha Crumbles and Chik’n Strips, queso, sour cream, lettuce, salsa, hot sauce, and crunchy tostadas. Ya gotta cook SLOW AND LOW (hard for an impatient person like me) to get them perfect.
Would you pick the vegan beef crunchwrap or vegan chicken crunchwrap? 🤔
The Alpha Crumbles and Chik’n Strips we’re gifted. 💕
19 1223 hours ago
Vegan Crunchwrap Supreme 😍 Tag a friend who'd love this! ❤️ ⠀⠀
Recipe Down Below 👇⠀⠀
3 tablespoons olive oil⠀⠀
16 ounces extra firm tofu (press out some liquid first)⠀⠀
2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)⠀⠀
2 chipotle peppers, minced⠀⠀
1/3 to 1/2 cup salsa⠀⠀
1 cup cashews⠀⠀
1/2 cup water⠀⠀
1 can diced green chiles (or less, to taste)⠀⠀
1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)⠀⠀
huge burrito-sized flour tortillas⠀⠀
something crunchy: tostadas, tortilla chips or, dare I say, Doritos / Hot Cheetos (!!)⠀⠀
fresh stuff: tomatoes, cabbage slaw, lettuce, ⠀⠀
salsa Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.⠀⠀
Cashew Queso: Blend everything together aggressively until smooth!⠀⠀
Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!⠀ ⠀⠀⠀
0 333 hours ago
(Picture by @steffijadee , edit by me.
From a morning surf some time ago)
A few words on what surfing has taught me this summer:
Being out on the water brings out both the best and worst in me. Catching waves makes me beam like nothing else, while also ruthlessly attacking my ego. It elevates me as much as it defeats me. Every session is its own unique practice in mindfulness. It is a similar meditation to when I step on my yoga mat for a flow.
I am resilient. Bailing on waves can be terrifying, but it works out in the end. Frozen hands and feet hurt, but they always warm up eventually. Sometimes I paddle to shore in tears, but more often than not, it's with a huge smile plastered on my face. Bruised toes, torn muscles, scary sea lion encounters... Set backs, but nothing more.
There is a reason why humans do this. Why they decide balancing on a stick on ocean waves is a worthwhile way to spend a day. Or summer. Or lifetime. The ocean heals. She pushes hard, but also comforts. She forces you to stay in the now. To breathe alongside her.
Thankful for my first season dancing this dance. Already stoked for the many more to come.
Dinner tonight was dirty BBQ jackfruit fries 😍 I just really fancied some healthy junk. Air fried skin on chips topped with BBQ jackfruit (from the Bosh taco recipe), salsa, creamy cashew sauce and some Jalapeños 🌶️🔥 A party in my mouth!
Been wanting to make these for ages - just look how crispy they are 👀
These are a great alternative to chips and they taste amazing 🤤
They’re so easy to make too! ⤵️
🌟 Cut up your courgette into chunky strips
🌟 Cover them in cornflour/flour
🌟 Dip them in soya milk
🌟 Rotate them in mashed cornflakes/breadcrumbs
🌟 Lightly fry them in a pan to seal them
🌟 Oven bake until crispy
🌟 Serve with garnish and @hellmannsmayonnaise (vegan)
Un p'tit test de recette qui donne un résultat incroyable, des MacFoulet! 🍔
Des burgers de poulet, disons qu'on en a mangé dans notre vie avant d'être végé! Et là on est bien content de pouvoir recréer l'expérience, mais dans la cuisine végétale! 🌱
Connaissez-vous le seitan!? C'est grâce à cette merveille qu'on réussi à créer des recettes si incroyablement délicieuses! 🙏
Recette à venir sur le blogue 💚
Recipe: Heat about 2 tbsp olive oil. Add 1 large finely diced onion + 1 sweet potato cut into 1/2 inch cubes. Sauté until onion is translucent, about 8 minutes. (Add a little vegetable broth or more oil as needed.) Add 3 minced garlic cloves, 1 T minced ginger (or ginger powder), 1 tsp ground cumin, 1/2 tsp turmeric, 2 tsp curry powder and sauté another 30 seconds. Mix in 2 diced tomatoes and sauté another minute. Add one 15oz can coconut milk and mix. Simmer until sweet potato has softened. Blend into a smooth sauce. Salt + pepper to taste. Return to stove and mix in one 15oz can garbanzos. Top with chopped peanuts, fresh cilantro and toasted coconut.
Recipe cilantro-lime cauliflower rice: chop florets from 1 large cauliflower into roughly equal-sized pieces. Pulse in food processor until rice-like texture. Sauté 1 finely chopped onion, 1 finely chopped shallot, 2 minced garlic cloves in 1 tbsp olive oil until fragrant. Add cauliflower rice and salt/pepper to taste. Add juice 1 lime and 1/4 cup chopped cilantro and sauté on high, stirring, until cauliflower quite tender.
Evening everyone ☺️ not the best photo but first day back home so I obviously had to get my bake on and try out a recipe I’d been meaning to for ages. Made these granola mocha stuffed cookies from @livias website and they turned out really well 😍 crunchy outside which is a must, but with a soft chocolate centre with a little hit of coffee because coffee is life 💁🏼♀️ definitely recommend checking this recipe out!
Voltando com esse prato lindo pra dizer que agora tudo está tão voltando ao normal que eu já tô conseguindo comer comida caseira de novo.
Arroz integral, feijão, abóbora e hambúrguer de lentilha, todos feitos em casa, almoçando de pés descalços em meio à corrida rotina de São Paulo. Gente, isso não tem preço! 🍀
Tinha me esquecido da paz que me dão a cozinha, os alimentos, o tempero, a panela no fogo, a cebola douradinha, o alho perfumado. Com a casa no lugar, a gente vai voltando pra cozinha aos pouquinhos. VALORIZE a comida caseira! VALORIZE a comida de verdade! VALORIZE cada nutriente do bem que você pode preparar com tanto amor.
E não nos esqueçamos nunca: comer é um ato político. 🍛💚
3 326 hours ago
Não queremos mudar para Marte, né?A
Estamos tod@s juntos aqui na Terra para o que der e vier!
Portanto precisamos cuidar melhor do nosso Planeta! Da nossa Água!!
Qualidade e quantidade!
Evitar desperdícios !
Evitar poluir! Diminuir o impacto!A
Tudo que consumimos de uma forma ou de outra chegará aos rios e oceanos através da Água !A
Do remédio a embalagem descartada incorretamente. Pense nisso!! Tod@s nas sabemos, ou temos uma boa ideia de como fazer, basta fazer! Sempre!
✨Un poquito de Batch Cooking para empezar bien la semana ✨
Hoy he hecho:
➡️Aloo Gobi, el miércoles receta en sus pantallas
➡️Soja texturizada al ajo y limón, receta en historias destacadas
➡️ Brócoli al vapor
➡️ Albóndigas de berenjena, receta en mi blog
Que tal vuestro inicio de semana?
Pd: tengo pendiente de haceros unas historias para que veáis como funcionan los envases al vacío de @ecovidasolar
350g pasta shells
2 tsp olive oil
fresh basil leaves for topping
Ingredients for the filling:
600g cauliflower (I used frozen)
4 handful fresh spinach
3 garlic cloves
about 50ml soy cooking cream
1 tsp soya sauce
1 tsp dried oregano
salt and pepper to taste
Ingredients for the tomato sauce
600ml sieved tomatoes
200ml soy cooking cream
3 garlic cloves
1 tsp tomato paste
2 tsp dried oregano
1 tsp dried thyme
salt and pepper to taste
1. Cook pasta, set aside and add some olive oil over them so that they don‘t stick.
2. For the filling: Heat 2 tsp olive oil in a pan at medium heat. Chop the onion and the 3 cloves of garlic. After that fry them for a few minutes until the onion gets glassy. Add cauliflower and 3 tsp Water in the pan. Cook the cauliflower at medium heat until soft (ca. 10min). Then mix the ingredients of the pan with the spinach, soy cooking cream and the spices in a blender until you have a creamy consistency.
3. For the tomatoe sauce: Heat 1 tsp olive oil in a cooking pot and fry the chopped onion and garlic cloves. Add tomato paste and agave syrup, fry for about 1 minute at medium temperature. Then add the tomatoes, soya cuisine and dried herbs. Finally season with salt and pepper to taste.
4. Preheat the oven to 200C/400F top and bottom heat. Spread the tomatoe sauce on two big baking dishes (approx. 20x30). Stuff each shell with a tbsp. of filling and place them next to each other in the baking dishes. Drizzle about 1 tsp olive oil over each baking dish with shells, let them in the oven for 20-25 minutes. Serve with fresh basil and spinach leaves.
26 1,2687 August, 2019
Vegan Cheesecake 😋 Tag a friend who'd love this! ❤️ ⠀⠀
Recipe Down Below 👇⠀⠀
For The Crust:⠀⠀
1 cup raw walnuts⠀⠀
1 cup raw almonds⠀⠀
10 medjool dates. pitted⠀⠀
3 TBS melted coconut oil⠀⠀
3/4 cup shredded unsweetened coconut⠀⠀
1/4 tsp sea salt⠀⠀
For The Filling:⠀⠀
3 1/2 cup raw cashews (soaked 3 hrs or overnight)⠀⠀
1 cup coconut cream⠀⠀
3/4 cup maple syrup⠀⠀
1/2 cup lemon juice⠀⠀
1/2 cup melted coconut oil⠀⠀
2 tsp vanilla⠀⠀
1 cup blueberries⠀⠀
Using a food processor blend crust ingredients until fine crumbs. Pour into a 9in springform cake pan. Press down and smooth out with the back of a measuring cup. Set aside.⠀⠀
In a high power blender, blend together all the fillings except the blueberries until very smooth. Set aside half of the mixture.⠀⠀
Add blueberries to the remainder of the batter in the blender and blend until smooth.⠀⠀
Pour the blueberry mixture onto the crust. Then pour the white mixture on top of the blueberry mixture. ⠀⠀
Let Freeze15-20 minutes⠀⠀
Let freeze. Take out of freezer 15-20 minutes before serving.⠀⠀
For the Fruity Design:⠀⠀
Save or make extra white filling. Then add natural colorants.⠀⠀
For lavender color add a little blueberries.⠀⠀
For dark red color add beet juice and blueberries or raspberries.⠀⠀
11 68318 September, 2019
Lunch today was some bubble and squeak / fried potato cakes made with some of last nights mash... I always make too much on purpose 😉 Inside the potato cakes was red onion, courgette and peas sautéed in garlic infused oil with a tincher of wholegrain mustard and some nooch and seasoning. I served them with some Heinz 5 beans 👌 Very, very tasty indeed.
Süßkartoffeln, Reis, Kichererbsen, Wassermelone, Pak Choi, Ingwer, Kurkuma und Chillis. Was haben all diese Lebensmittel gemeinsam? Adhoc verbindet man sie mit langen Transportwegen, da sie ursprünglich eher nicht bei uns angebaut wurden. Jedoch ist der Anbau auf unseren Breitengraden ohne Probleme möglich. Auch ohne Glashaus, das ununterbrochen beheizt wird. Klasse, oder? Auf unserem Markt gibt’s beispielsweise im Sommer Melonen, zu jeder Jahreszeit getrocknete Kichererbsen und im Winter Pak Choi 🌿🌿 Welche Lebensmittel fallen euch ein, die locker bei uns angebaut werden können, auch wenn sie ursprünglich nicht von hier kommen? PS: das Rezept für gefüllte Süßkartoffel mit Grünkohlpesto und homemade „Ricotta“ gibt’s auf dem Blog. Einfach in die Suchleiste „Süßkartoffel“
35 1,30317 September, 2019
Family dinner tonight was penne in a beautiful creamy garlic, cashew and almond sauce with lots of mums homegrown grean beans and topped with sweet and smokey pan fried tofu 😍 It was insanely delicious but next time I'll cut the tofu into smaller pieces and stir it through the pasta. Such a lovely combo.
To make the tofu I sliced and marinated it in 2tbsp of Tamari, 1tbsp of maple syprup, half a tbsp of apple cider vinegar and 1 tsp of liquid smoke whisked together and then marinated for about an hour, flipping over halfway through. If you make this make sure the tofu is either ready pressed or give it a good pressing yourself beforehand. I fried the pieces in just a teeny splash of oil on both sides and then added the rest of the marinade and let it bubble for a few minutes the thicken.
Ayer a media noche hablando con una seguidora que es mami y que está preocupada por la alimentación de su hija, le recomendé hacer éste plato.
Parece que son patatas con guisantes pero en realidad lleva calabacín, berenjena, cebolla, tempeh, guisantes y una patatita (aunque aquí dentro cabe de todo)
Me apunto la receta para pasárosla, por si a alguien le puede ayudar tanto como a nosotros ☺️
Pasad un día estupendo 🙏
36 56311 September, 2019
Chili pan mee '辣椒板面' with homemade noodles & tofu crumbles 🍜😍🌱
Recipe (serves 4):
~ 2 cups all purpose flour, 3 tablespoons aquafaba, 1/4 cup + 2 tablespoons ice cold water, 1/4 tsp salt
✔️Place all ingredients in a bowl & knead (with hand) until a dough forms (mixer works too). Cover with damp paper towel & let rest for 30 minutes. Divide dough into 4 equal parts. Using a pasta machine, run one dough through a dough thinner a few times, then change settings to cut. Cut dough into long noodles & coat noodles well with flour to prevent sticking. Boil a pot of water with a pinch of salt & cook noodles until al dente about 3 minutes. Homemade noodles has shorter cooking time.😊
~ 1 pack of firm tofu (drained, pat dry, mashed), 3 caps of mushrooms (soaked until soft and sliced)
~ 5 cloves garlic (minced), 3-4 shallots (minced)
~ oil and additional salt if needed
🍃Sauce: 1.5 tablespoon soy sauce, 1.5 tablespoons stir fry sauce, 2 teaspoons dark soy sauce, 2 teaspoons sugar, 1 teaspoon salt
✔️In a heated non-stick pan, dry tofu crumbles until lightly brown, then add 1 teaspoon oil &continue to cook until tofu looks chewy/spongy, push aside. Add another teaspoon oil & sauté mushrooms until cook. Then, add shallots, garlic & cook until fragrant. Add sauce & continue to stir until tofu absorbs all the sauce.
🍃Garnish: Blanched yu choy/bok choy, fried shallots, chili crisp (used @flybyjing chili crisp. Thank you for the delicious sauce🙏🏻)
How to serve: Mix noodles with few spoonfuls of tofu, and top with garnishes. Serve warm.
24 1,22413 August, 2019
Veggie Bowl 🥑🌱😍
We've got beans, baked sweet potato, roasted corn, and air-frier plantains with mashed avocado!
Beans: Cook 1 chopped onion (small dice) in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes. Add 3 minced garlic cloves and cook another minute. Mix in 1 tbsp tomato paste. Add 3 cups cooked black beans, 1 tbsp vegan Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp maple syrup and 1 tsp sriracha. Add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed. Salt and black pepper to taste.
Sweet potato: prick sweet potato all over with fork. Bake on lined sheet at 400F until thickest part of potato is easily pierced with fork. Once cool, slice open with a knife and add tahini and red chili flakes.
Corn: use tongs to hold end of corn and turn slowly over gas flame on stove until evenly charred. (Brush vegan butter or olive oil on corn after cooking, squeeze lime and chili powder if desired.) Plantains: slice very ripe plantain into about 1-1/4 inch pieces. (Optional: brush lightly with olive oil.) Cook in air fryer or oven at 400F until lightly browned. Serve with mashed avocado and chili flakes. Salt to taste.