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I’ve been feeling like my breakfasts needed a jolt of inspiration, and this mango breakfast chia pudding is a step in the right direction. It’s creamy from nut milk, naturally sweetened with pure mango puree, and you can top it with as many nuts, seeds, and powders as you like. I asked a bunch of you about your breakfast routines ( here on Instagram ), and was floored by the nearly 600 responses! If chia pudding isn’t your jam, definitely check out the breakfast comments attached to that photo – SO many great alternate ideas.  Let’s Start the Day Strong! Today’s recipe, it’s super simple. First of all, I love chia for breakfast. Chia seeds are protein and fiber-rich, and are the richest plant-based source of omega-3 fatty acids. You can read more about why chia is often thought of as a superfood here . In practice, they keep me full, are a great vehicle for flavors I love, and are wonderfully versatile. This chia pudding is super nutritious. It is vegan, dairy-free, gluten free,

This one is for semi-lazy nights when you still want to get something vibrant and seasonal on the table. All things green in a quick, weeknight pasta option. It’s feel-good food that won’t weigh you down. The ponzu dressing comes together in a flash, boosted with a good dose of garlic and a thread of toasted sesame oil. The broccoli and green beans are cooked in the same water as the pasta, and everything gets tossed together in one big bowl to serve family style. The recipe is incredibly versatile – it is vegan as written, you can use GF pasta if that is a consideration, and there is very little added oil, if you’re keeping an eye on that. It can adapt through the seasons – swap in asparagus/favas in spring, roasted cubes of winter squash or sweet potatoes later in the year. Enjoy! -h Continue reading Weeknight Ponzu Pasta on 101 Cookbooks from 101 Cookbooks https://ift.tt/2xQpxAx Heidi May 30, 2018 at 10:50AM

Happy Tuesday! Before we dive into our Ask Angela Q&As, I’d like to share this short Oh She Glows Reader Survey.  I’m really curious to hear what you would love to see more (or less) of to help guide the future of the blog. Your feedback and input mean the WORLD to me, and I’d be so grateful if you could take a couple minutes to fill out the survey! In case you missed it, don’t forget to check out last Friday’s Mini Cookie Dough Fudge Pops recipe, too. I’ve deemed these my official “treat yo self” popsicle of the summer! Q1. Hi Angela, I love your blog, app, books, and newsletter. Although I am not vegan, I am gluten- and dairy-free, so I find a lot of your recipes very helpful. I especially love those five-ingredients-or-less recipes. Can you list out some Oh She Glows recipes that have just a few ingredients? Keep up the great work! Hi Marion, thanks so much for your question! I’m so excited to share this new OSG blog page complete with over 50 short ingredient recipes

Aleksander Vitkin teaches people how to Start And Scale a Business To 6 Figures And Beyond. He started from humble beginnings and after successfully getting a degree in business, he realized that what he learned in college had little to no application in the real business world. So he decided to learn from mentors and people who knew exactly how to run and scale a business. If you are selling your time for money and you want to own a systemized business that gives you both time and money, this interview will teach you how to shift from a ‘I have to do everything’ freelancer to a business owner mentality. To get in touch with Alex you can find him on Facebook ( https://www.facebook.com/aleksander.vitkin ) or watch his webinar on “How To Start And Scale a Business To 6 Figures And Beyond” ( http://www.aleksandervitkin.com/ ) Listen to the Interview with Aleksander Vitkin here:  The post How to Shift to a Business Owner Mindset so You Have More Time and More Freedom with Aleksander

The slushie cocktails I bookmarked last summer, for this summer. I think it’s best that we stop at eleven here It’s my personal slushie list, inspired by some of my favorite cocktail maestros. 1. Frozen Mezcal Palomas – (Serious Eats) Number one on my list. From Julia Turshen’s much-loved Small Victories cookbook, you know these are going to be hard to beat. Get the recipe here. 2. Frozen Sgroppino – (PUNCH) Vodka + Limoncello + Lemon Sorbet + Prosecco – preferably enjoyed in the sun somewhere on the Italian coast. Get the recipe here. 3. Color-Changing Frozen Mojito – (Buzzfeed) Have to admit, I’m intrigued by this one. Red cabbage is infused into boiling water to create blue simple syrup. When the acid in the lime juice hits it, color shift! I think it’s in the Tasty cookbook, and you can see it play out in the video. Get the recipe here. 4. Mango Coconut and Orange Vodka Crush – (Heather Christo) Fresh Mango and coconut milk, offset with orange and lime juices, an

You can infuse vodka with many things, and I love to experiment. A recent favorite was this jasmine flower vodka. I’m sure many of you have come across the beautiful jasmine teas that unfold dramatically when steeped in hot water. They blossom beautifully in your cup. Well, you can do something similar in vodka, or another spirit as well. I tend to start with vodka because it is neutral, but you could certainly experiment. The strength in flavor depends on how long you leave the “flower” in the vodka. Once it is to your liking you can use it in cocktails, or in the same way you might use a vanilla extract – in baking. There are a number of considerations here. The longer you leave the vodka in contact with the jasmine tea, the stronger the flavor will be. But there’s a catch. As the hours pass, the alcohol also darkens, and take on increasingly tannic notes. So! I recommend letting an hour pass with the vodka in contact with the leaves, and then increasing from there depending on wh

Mario Tomic helps entrepreneurs and high-performers supercharge their health and get in the best shape of their lives. His journey of entrepreneurship and fitness started 10 years ago when he decided to quit a well-paid government job to pursue a life of freedom and personal growth. Since then, he’s spent over 10 000 hours studying and coaching fitness, nutrition, and psychology of high performance. He has personally mentored over 300 entrepreneurs and high-performers from 25 different countries and got them in the best shape of their lives. In this interview we talk about how to find the best people for your company and how to let go of the ones who are not ‘A’ players and are not growing your company. This is for you if you are thinking of owning a successful company or you already own a company and you want to have a winning team to support your vision. Listen to the Interview with Mario Tomic here:  Watch the Interview here: The post Creating a Winning Company Culture for

Oh boy did I spend a lot of time getting this popsicle recipe just right. I’m picky about my popsicles (okay, really, I’m super picky about every recipe I share), and I’m SO happy with how these finally turned out—I have to say, eating dozens of fudge pops has really paid off…hah! As much as I love making my kids healthy popsicles, for this recipe I set out to create a decadent fudge pop for adults and older kids. The other day I said to Nicole (OSG’s incredible recipe tester), “Why should little kids have all the fun?! ” She wholeheartedly agreed that us grown-ups need an indulgent popsicle recipe for ourselves, too! After testing these pops, Nicole wrote back and said, “Oh my, these are Amazing AF (As Fudge, ha!). Thank you a million times…I will be eating these all summer.” She cracks me up! I started by creating a super-easy vegan cookie dough…let me tell you, this stuff is dangerously easy to whip up. Even if for some crazy reason you don’t make the fudge pops, these coo