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December 18, 2019December 22, 2019

Vegan Gingerbread

January 24, 2018

Blueberry smoothie bowl

January 22, 2018

Almond Butter Cranberry Cookies

November 20, 2017

Apothecary Kitchen

October 3, 2017October 3, 2017

Baked Uprising

September 22, 2017September 22, 2017

Momo Wholefood

August 3, 2017August 3, 2017

Good Brother Espresso Shop

May 15, 2017May 15, 2017

Almond and Orange Blossom Cake

May 11, 2017May 11, 2017

Ginger Spiced Oats

October 30, 2016October 30, 2016

Date night in: Cherry Fangipane Tart

October 20, 2016October 20, 2016

Talulah Bar

October 16, 2016October 16, 2016

Beetroot and Goats Cheese Tart

October 14, 2016October 14, 2016

Farmers Market Haul 9/10/16

August 21, 2016August 21, 2016

24 hours in Port Macquarie

June 5, 2016June 5, 2016

Raw Brownies

May 5, 2016June 7, 2016

Chocolate Peanut Butter Banana Bread

April 24, 2016

Hummingbird Cake

April 22, 2016

Anzac Biscuits

April 14, 2016October 16, 2016

Veggie Lasagna

April 8, 2016April 10, 2016

Healthy Peanut Butter Chocolate Chip Cookies 2.0

April 2, 2016April 2, 2016

Chocolate Bliss Balls

March 24, 2016March 25, 2016

Whole Wheat Hot Cross Buns

October 20, 2015October 20, 2015

Dinner at mine: pizza

October 14, 2015October 14, 2015

Challah

October 7, 2015

Guacamole

September 28, 2015

Cherry ripe slice

September 23, 2015September 23, 2015

Ingredients in processed foods

September 17, 2015

My Basic Oatmeal

August 15, 2015August 23, 2015

4-Ingredient Banana Pancakes

August 8, 2015August 8, 2015

Berry Vanilla Bars

June 28, 2015June 28, 2015

Pineapple Salsa

June 27, 2015June 27, 2015

Coconut Banana Bread

June 21, 2015June 21, 2015

Asian Carrot Slaw Rice Bowl

June 20, 2015July 5, 2015

Healthy Vegan Snickers Bar

May 30, 2015May 30, 2015

Chocolate Yogurt Cake with Avocado Frosting (Eggless)

May 27, 2015May 30, 2015

Apple Compote

May 9, 2015May 30, 2015

Blueberry Banana Baked Oats

May 7, 2015May 30, 2015

4-Ingredient Almond Granola Bar

May 3, 2015May 30, 2015

Easiest Pumpkin Soup

April 30, 2015May 30, 2015

Green Sushi Bowl

April 26, 2015May 30, 2015

Healthy Peanut Butter Chocolate Chip Cookies

April 26, 2015May 30, 2015

Granola

April 26, 2015May 30, 2015

Cashew Milk

April 26, 2015May 30, 2015

Banana Blueberry Muffins

annabelledietitian

Annabelle Johnson
Instagram post 18143029807034945 We’re probably spending a lot more time on screens now that we don’t go out. Our eating and fitness schedules are possibly a bit different too. Just a friendly reminder that so much we see on social media is good lighting, posing and possibly editing. Don’t compare someone’s highlight reel to your real life! “Perfection” does not exist. We all have rolls and folds. I look at my cat’s bellies and I love them. I love the cute little rolls. The seams that form when they sit. It’s completely normal to have fat over your abdomen so don’t let anyone tell you otherwise! Don’t say something to yourself you wouldn’t say to your friend (or cat). Focus on you. On living your best life. On your own balance. Especially now.
Instagram post 17856441973948559 I’ve been wanting to make jackfruit chili for ages so I’m really grateful for @souleygreen for sending me a can of @naturescharmsg ‘s jackfruit. We went all out with homemade tacos, vegan sour cream and gucamole. So absolutely delicious with some sneaky dark chocolate in there. Watch us make it on IG stories! I can’t wait to be able to have company over so I can share this with everyone! Who’s keen? Jackfruit chili (makes 6-8 servings) Ingredients 2 cans jackfruit (300g drained weight each) 1 large red onion 2 cloves garlic 1 tablespoon chili powder (adjust for spice) 1 teaspoon paprika 1 teaspoon cumin 1 can chopped tomatoes 2 can kidney beans 3 tablespoons tomato puree 1 thumbsized piece dark chocolate 1. Pull apart drained jackfruit with your hands. 2. Chop onion and garlic. 3. Fry onion and garlic in 1 tablespoon olive oil until softened. 4. Add chili powder, paprika and cumin, fry for a minute. 5. Add jackfruit, beans, tomato puree and chopped tomatoes. 6. Add enough water to just cover mixture, around 400mL. 7. Let simmer and reduce for around 20 minutes. Stir regularly. 8. Stir in chocolate and season with salt and pepper once reduced. 9. Serve as desired with lime wedges, guacamole and sour cream.
Instagram post 17843558426131660 A big lunch is always in order after being at the dormitories. I have breakfast at 630am and only have lunch slightly before 2pm. And we’re working hard physically the entire morning. The hospital’s been giving us lunch so I’ve been combining that with somethings we have at home too. Mum’s been delivering some meals to us which has been much appreciated. Greens, brown coconut rice, tofu, tempeh, curries and sambal. The best lunch for hungry folks and always reminiscent of being in Indonesia. ❤️
Instagram post 18032007409260724 Anzac biscuits from Taylor’s grandmother’s recipe. This recipe holds a very special place in my heart as do Taylor’s grandparents. It’s funny to be making Anzac biscuits when the world is seemingly at war right now. First, I couldn’t make Anzac cookies till 3 days after Anzac Day because I was at the dorms. Then I couldn’t get golden syrup anywhere. This was annoying but also a reminder of the times we’re in. Just like how I had to substitute honey for golden syrup, the recipe for Anzac biscuits were created at a time of scarcity. There are no eggs in Anzac biscuits. Probably so they keep for longer but also because eggs were scarce during the war. Now I’m not saying that our current food supply is comparable to that of World War I but there is no denying the tough times we’re in. I wonder how we’ll look back on this. Part of me is glad that it’s not humans we’re fighting. It’s not humans killing. Yet part of me worries about the lack of control we have over a virus. We cannot defeat this with military prowess despite the billions spent on our military assets. Yet, we have a part to play. Mostly, to stay home despite isolation fatigue setting in. We support our essential workers. We all have a part to play and we play our part. Just like how we’ll always remember those that served and died in all wars, conflicts and peacekeeping operations, we’ll remember those that serve today. The healthcare professionals caring for our sick. Our essential workers making sure we have food, transport, electricity and internet. And hopefully, when all this is over, we’ll remember the need to fund pandemic preparedness and the respect due to all essential workers. Lest we forget.
Instagram post 18137911618053724 With everything that’s happening at the moment, you absolutely need to treat yourself to a good breakfast. We always have frozen pancakes in the freezer and our mornings are so much better for it. Pancakes can definitely be a healthy breakfast! Here’s our super simple recipe for blender pancakes: 2 medium bananas (around 180-200g) 150g oats 180mL soy milk/ milk 1 tbsp baking powder 1 tsp cinnamon A pinch of salt Blend all the above ingredients and fry away! Freeze them on a flat tray. You can put them into a container once they are frozen. I like mine with fruit, peanut butter and maple syrup. Please send me pictures if you try this. Sending everyone lots of love! ❤️❤️❤️
Instagram post 17847990032048478 Argh this whole having a husband who bakes thing is sooo goooood. It’s pure magic how these appear in our house! Vegan hot cross buns aka the best hot cross buns I’ve ever had. Gorgeous spiciness from cardamom, cinnamon and nutmeg. Generous raisins and a wonderfully sticky glaze. I actually think we need to make and sell these because it’s in humanity’s best interest that everyone get some. 🤤 If you celebrate Easter, I hope you had some yummy treats. No one has time in their lives for “feeling bad” or having to “work off” their Easter treats. Just have fun and be happy today and everyday!
Instagram post 18057958630222020 We usually go for a long bike ride on Sunday mornings. A few hours in sunshine, in nature and often involving breakfast and some good coffee. But for now we stay home, perhaps even do some @lesmillsbodyattack which I haven’t done since being @theforum.nusport. We deep clean the house. Taylor’s got some hot cross buns in the oven. Later we’ll call his grandparents, talk about the situation in our part of the world, reassure each other we’re doing our best to stay safe and tell them we love them. This Sunday’s a little different than usual, but still full of goodness. I hope yours is too. ❤️
Instagram post 17903481799449839 Eating healthy doesn’t mean you have to eat salads. My mum used to make fried bee hoon (rice vermicelli) every weekend. Taylor’s rarely had this but is a fan, it makes me happy that he likes a lot of my comfort foods. Healthy eating looks like this. Comfort. And a balanced plate of brown rice noodles, tofu and the last of our @avoandco.sg box. We’re out of vegetables bar a few potatoes now, good thing our next box arrives today.
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