All you have to do is start 

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womenshealthmag“You will always have the power to do something. Sometimes it will take a little longer than you would like, and sometimes it may be a little more extreme. But if you honestly have a goal, you can do it. You just need to figure out the right way to get there.” —@vanessahudgens⚡ 📷: @dennisleupold

@glouiseatkinson “Your mind is always the first thing to quit when training or leaning something new. Doubt creeps in, your muscles burn and your head is saying “enough, quit, you can’t do it”

Thing is though, you can. 99% of the time you have more in the tank. You’ve just gotta push through that pain barrier, shut the negative voice in your head up and keep going! Even if it is for just 3 more reps 😂 those are the ones that make the difference!”

contemporary_vegan🌱Beet falafels with beet tahini yogurt dip by @cookingforpeanuts 🌱(Serve with toasted pita bread or crudités and dressed salad.)
🌱Recipe beet falafel Peel and chop 2 medium beets into about 1 inch pieces. Toss in olive oil and roast 400F until fork tender. In food processor, pulse beets, 1 can garbanzos (rinsed and drained), 2 garlic cloves, ½ tsp ground cumin, 1 tsp baking powder, salt to taste, ¼ cup oat or almond flour, 2 tbsp lemon juice, ¼ cup chopped parsley. Pulse until combined but still chunky. Use scoop to measure out equal balls. Slightly flatten and bake on parchment-lined baking sheet about 25 minutes, until golden brown, flipping half way.
🌱Recipe beet tahini yogurt dressing Peel and chop 3 small beets into about 1 inch pieces. Toss in olive oil and roast 400F until fork tender. Blend with 2 roughly chopped garlic cloves, ¼ cup tahini, ¼ cup olive oil, ¼ cup water, ½ cup almond yogurt (or your choice), 2 tbsp lemon juice, ½ tsp salt, few turns black pepper. Blend until smooth. Add more water to reach desired consistency. Enjoy!

Recipe
Ingredients
2 cans black beans drained and rinsed
¼ cup nut butter, i used cashew nut
¾ cup coconut sugar
¼ cup non dairy Yogurt
¾ cup sweetened cocoa powder
1 tsp baking powder
1 tsp vanilla bean extract
Topping
200g dark chocolate
1-2 tbsp pure maple syrup
Instructions
Preheat oven to 180c and prepare a baking pan. Set aside.
Add all the ingredients except for topping ingredients to a food processor and process on medium-high until the batter becomes smooth and creamy, taking care to scrape down the sides if necessary.
Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 35 mins or until a toothpick comes out clean. Let cool completely. Melt chocolate with maple syrup and Pour the chocolate over the brownies.

Recipe - serves 2-4:
1 large acorn squash
2 tbsp raw quinoa per each boat of squash - so if you make 4 boats you’ll need 8 tbsp. Then cooked and slightly cooled
1 large roasted beetroot finely diced
Juice of ½ lemon + ½ orange
1 tsp maple syrup
1 tsp garam masala
½ tsp onion powder
2 tbsp olive oil
1 tbsp walnut oil (optional)
½ c mixed herbs chopped - I used oregano, thyme, sage and parsley
¼ c chopped cranberries or barberries
¼ c roasted walnuts chopped
Salt and pepper to taste
- Wash and slice the squash lengthwise into four boats, take out the seeds and lay on a baking sheet. Drizzle with a little oil, sprinkle on salt/ pepper and roast in a 200*C oven for 15-20 minutes or until a knife goes through it nicely. Take out and let sit.
- Meanwhile make the filling by mixing the wet ingredients and the spices in a bowl first then add the cooked quinoa, beetroot, the walnuts, cranberries, herbs and mix. Reseason with salt + pepper. Fill the boats with the quinoa filling, garnish with more chopped walnuts and herbs. Serve as aside or a main dish with baby spinach and a nutty tahini dressing. Enjoy!
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