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fitness-foreverMelissa.18. Australia. Vegan. Cruelty Free. Earthing. Animal Lover. Free Spirit.


I enjoy long runs, yoga, tea, cooking, baking, Harry potter, nature, elephants, watermelon, figs, Insanity and Asylum workouts and did I say I say I really really like figs

With this blog I hope that I can inspire others to become a fitter, healthier and happier version of themselves that I know we can all be and to live a compassionate cruelty free life.

Feel free to ask me any questions, I love giving advice and support to anyone, anon or not. I may be young but I have gained a lot of knowledge over the years regarding nutrition and fitness, so don't hesitate to ask!



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Mushroom Risotto or "Quinotto" 

Ingredients
1-2  tablespoons of Olive Oil  1 cup quinoa, rinsed and drained 1½ – 2 cups of chicken or vegetable stock (If from shop make sure its reduced salt)  1 bay leaf a couple sprigs of fresh thyme Pinch of salt 1 small onion, very finely chopped 2-3 garlic cloves, minced 1 cup brown cremini mushrooms, washed and sliced 1 cup shiitake mushrooms, washed and sliced 1 cup button mushrooms, washed and sliced Sprinkle of Parmesan cheese (Optional)  chopped fresh parsley for garnish

Directions
Heat cooking oil in a medium saucepan over medium heat. Add the quinoa and toast, stirring, for 2 to 3 minutes. Add 1½ cups stock (to start, you can add more later), bay leaf, thyme, and a pinch of salt. Increase the heat, bring to a boil, the reduce heat and simmer 20 to 25 minutes until the quinoa is very tender. If you need to, add more stock during the cooking process.
Remove the bay leaf and thyme sprigs from the pot and discard them. Set the quinoa aside.
Add 1 tablespoon of olive oil over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant. Add the mushrooms and cook about 5-6 minutes. 

Mushroom Risotto or "Quinotto" 


Ingredients

1-2  tablespoons of Olive Oil
1 cup quinoa, rinsed and drained
1½ – 2 cups of chicken or vegetable stock (If from shop make sure its reduced salt) 
1 bay leaf
a couple sprigs of fresh thyme
Pinch of salt
1 small onion, very finely chopped
2-3 garlic cloves, minced
1 cup brown cremini mushrooms, washed and sliced
1 cup shiitake mushrooms, washed and sliced
1 cup button mushrooms, washed and sliced
Sprinkle of Parmesan cheese (Optional)
chopped fresh parsley for garnish


Directions

Heat cooking oil in a medium saucepan over medium heat. Add the quinoa and toast, stirring, for 2 to 3 minutes. Add 1½ cups stock (to start, you can add more later), bay leaf, thyme, and a pinch of salt. Increase the heat, bring to a boil, the reduce heat and simmer 20 to 25 minutes until the quinoa is very tender. If you need to, add more stock during the cooking process.

Remove the bay leaf and thyme sprigs from the pot and discard them. Set the quinoa aside.

Add 1 tablespoon of olive oil over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant. Add the mushrooms and cook about 5-6 minutes. 

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