No-Bake Cake Batter

No-Bake Cake Batter Truffles a decadent dessert treat that won't heat up your kitchen.

Ingredients

• For the Truffles:
• 1-1/2 c. flour
• 1 c. yellow cake mix
• 1/2 c. unsalted butter, softened
• 1/2 c. white sugar
• 1 tsp. vanilla
• 1/8 tsp. salt
• 3-4 tbsp. milk
• 2 tbsp. sprinkles
• For the Coating:
• 16 oz. (8 squares) almond bark or vanilla flavored coating
• Sprinkles
• Pop sticks (for dipping)

Instructions

1. For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3�4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.
2. Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
3. For the coating: While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals.

Churro Sticks

15 Minutes Churro Sticks � easy, crispy sticks made with puff pastry, rolled in melted butter and coated with cinnamon-sugar mixture, served with warm chocolate dipping sauce

Ingredients

• 1 puff pastry sheet-thawed
• 1 cup granulated sugar
• 4 teaspoon ground cinnamon
• 1/2 cup unsalted butter-melted
• 3.5 ounces dark chocolate- chopped
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 450 F and line cookie sheet with parchment paper (or spray with cooking spray)
2. Unfold the puff pastry and cut it in half (lengthwise), then cut into strips (less than 1 inch wide)
3. Gently transfer the strips onto baking sheets and bake 8 to 10 minutes(until golden brown)

Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins - Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!

Ingredients

• FOR THE MUFFINS:
• 1 1/2 Cups All Purpose Flour
• 1/2 Cup Granulated Sugar
• 1 1/2 Teaspoons Baking Powder
• 1/8 Teaspoon Salt
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Nutmeg
• 1 Teaspoon Vanilla Extract
• 1 Large Egg
• 1/2 Cup Milk
• 1/3 Cup Butter, Melted and Cooled
• FOR THE TOPPING:
• 1/3 Cup Granulated Sugar
• 2 Teaspoons Ground Cinnamon
• 5 Tablespoons Butter, Melted

Instructions

1. Preheat oven to 350 degrees.  Grease muffin cups or line with paper liners. Set aside.
2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Set aside.
3. In a small bowl beat the egg.  Add the milk, vanilla extract, and melted butter and mix well to combine.

vegetarian Mushroom Stroganoff

This vegetarian Mushroom Strogranoff recipe is easy to make in about 30 minutes, and it's so savory and delicious. Serve it over egg noodles, traditional pasta, or whatever sounds good to you! | Gimme Some Oven #stroganoff #vegetarian #mushrooms #dinnerrecipe

INGREDIENTS:

• 1 pound wide egg noodles
• 3 tablespoons butter, divided
• 1 small white onion, thinly sliced
• 4 cloves garlic, minced
• 1 pound baby bella mushrooms*
• 1/2 cup dry white wine
• 1.5 cups vegetable stock
• 1 tablespoon Worcestershire sauce (here is a vegetarian brand)
• 3 1/2 tablespoons flour
• 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
• 1/2 cup plain Greek yogurt or light sour cream
• Kosher salt and freshly-cracked black pepper
• optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper

DIRECTIONS:

1. Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
2. Melt 1 tablespoon butter in a large saut� pan over medium-high heat.  Add onions and saut� for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue saut�ing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
3. Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.

Spicy Cauliflower Power Bowl

This Spicy Cauliflower Power Bowl is so easy to throw together, super flavorful, and is naturally dairy free and gluten free!

Ingredients

• head of cauliflower, chopped into florets
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 1/3 cup Frank's Red Hot Sauce
• 3 tablespoons sriracha
• 1 tablespoon butter (vegan or regular)
• 3 tablespoons coconut milk (I used light)
• 1 cup quinoa, dry
• 2 cups water
• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 cup kale, steamed or saut�ed
• 1 1/2 cup chickpeas, cooked or canned
• 1 avocado, diced
• chopped parsley to garnish

Directions

1. Preheat the oven to 400 degrees F. Chop one head of cauliflower into florets and drizzle with one tbsp of olive oil, salt, and pepper. Spread evenly over a baking sheet and roast for 30 minutes, tossing once or twice throughout.
2. for the quinoa
3. In the meantime, cook your quinoa. Boil 2 cups of water with 1 cup of dry quinoa, then turn down to a simmer and cover. Cook for 15-20 minutes, or until all the water is gone and the quinoa is fluffy. You can also steam or saut� your kale a this time. for the saucIn a small sauce pan, whisk together Frank's Red Hot, sriracha, butter, and coconut milk over medium heat. Once the butter is melted and the sauce is hot, turn off heat and set aside. In a large skillet, drizzle 1 tbsp of olive oil and add in diced yellow onion. Cook for 5-6 minutes, or until onion is translucent. Add in roasted cauliflower and top with the spicy sauce. Mix to coat all the cauliflower and onion in the sauce.

spicy, addicting-

These. Are. The. BEST. Crunchy, spicy, addicting- these are everything you would want in a big plate of wings, minus the meat! Pair with a few celery sticks and some blue cheese for dipping. Ugh. Y�

Ingredients 

• � 1 cauliflower head
• -1/3 cup water
• � 1/2 cup milk of your choice (I use almond)
• � 1/2 cup flour
• � 1/2 cup bbq sauce (or hot sauce, or teriyaki, or whatever your heart desires)
• � a splash of apple cider vinegar
• Seasonings: a sprinkle of each
• -onion powder
• � garlic powder
• � chili powder
• -cumin
• -salt
• -pepper

Instructions

1. Preheat oven to 425 degrees and grease a baking sheet.
2.  Chop the head on cauliflower into �wing sized� pieces.
3. Mix the milk, flour, and spices together. Add water a little at a time. Thicker batter will make your wings more �bready� while a thinner batter will just leave a light coating.

Buffalo Cauliflower Bites Recipe AD

Buffalo Cauliflower Bites Recipe AD

INGREDIENTS

• 1 large head of cauliflower, stem and core removed and broken into florets
• 1/2 cup flour
• salt and pepper to taste
• cooking spray
• 2/3 cup buffalo wing sauce or more to taste
• 1 tablespoon melted butter
• 1/2 teaspoon honey
• 1 cup Marzetti� Ranch Veggie Dip
• optional: carrot and celery sticks

INSTRUCTIONS

1. Preheat the oven to 450 degrees. Line a sheet pan with foil and coat with cooking spray.
2. In a large bowl, whisk together the flour with 1/2 cup water and salt and pepper to taste. Add the cauliflower florets to the flour mixture and toss to coat.
3. Place the cauliflower florets in a single layer on the baking sheet; season to taste with salt and pepper.

Baked Buffalo Cauliflower Bites

Healthy Wings --> Baked Buffalo Cauliflower Bites #appetizer #gameday

Ingredients

• Dairy-Free Ranch Dressing
• 1/2 cup Silk Soymilk
• 1 cup mayonnaise
• 1/2 tablespoon fresh dill
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• Buffalo Cauliflower Bites
• Cooking spray
• 3/4 cup all-purpose flour
• 1 cup Silk Soymilk
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 head of cauliflower, cut into bite-sized pieces
• 3 tablespoons dairy-free butter
• 1 (5 ounce) bottle cayenne pepper sauce
• 1 tablespoon honey

Instructions

1. In a mixing bowl, combine 1/2 cup Silk Soymilk, 1 cup mayonnaise, 1/2 tablespoon fresh dill, 2 tablespoons chopped, fresh parsley, 2 tablespoons chopped, fresh chives, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper. Whisk to combine. Give it a taste and adjust the seasonings to your liking. Cover and refrigerate until ready to use.
2. Preheat oven to 450�F and line a baking sheet with foil. Place an oven-safe rack on top of the foil and spray generously with cooking spray.
3. Prepare the batter for the cauliflower by combining 3/4 cup all-purpose flour, 1 cup Silk Soymilk, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, & 1/4 teaspoon freshly cracked black pepper. Whisk until smooth and thickened. Gently toss the cauliflower with the batter, being sure to coat the cauliflower thoroughly.

Oven Baked Buffalo Cauliflower

Oven Baked Buffalo Cauliflower - Tender morsels of cauliflower baked in a crispy crust and then loaded with buffalo sauce! If you like wings, you love this leaner tastier snack!

Ingredients

• 1 cup milk
• 1 cup flour
• 1 teaspoon garlic powder
• pepper to taste
• 1 tablespoon olive oil
• 1 head of cauliflower
• 2/3 cup Panko bread crumbs
• 2/3 cup buffalo sauce (see note below)
• avatarFollow Spend with Pennies on Pinterest

Instructions

1. Preheat oven to 450 degrees F.
2. Cut cauliflower into bite sized pieces discarding the core.
3. Combine milk, flour, garlic powder, pepper and olive oil in a large bowl. Place batter and cauliflower in a large Ziploc bag and toss until cauliflower is coated.

Salmon and Summer Veggies

Salmon and Summer Veggies in Foil - so easy to make, perfectly flavorful and clean up is a breeze! Whole family LOVED this salmon!

Ingredients

• 4 (5 - 6 oz) skinless salmon fillets
• 2 small zucchini (13 oz) sliced into half moons
• 2 small yellow squash (13 oz) sliced into half moons
• 2 shallots , 1 thinly sliced and 1 chopped (there are usually two in a whole shallot)
• 1 clove garlic , minced
• 2 1/2 Tbsp olive oil , divided
• Salt and freshly ground black pepper
• 1 1/2 Tbsp fresh lemon juice
• 2 large Roma tomatoes , diced
• 1 Tbsp chopped fresh thyme (or 1 tsp dried)
• 3/4 tsp dried oregano
• 1/2 tsp dried marjoram

Instructions

1. Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch lengths.
2. Toss zucchini, squash, sliced shallot and garlic together with 1 Tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
3. Brush salmon fillets with 1 Tbsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.

honey garlic butter salmon in foil recipe

honey garlic butter salmon in foil recipe

Ingredients

• 1/4 cup butter
• 1/3 cup honey
• 4 large cloves garlic , crushed
• 2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
• 1.2 kg | 2 1/2 pound side of salmon
• Sea salt , to taste
• Cracked pepper , to taste (optional)
• Lemon slices (to serve)
• 2 tablespoons fresh chopped parsley

Instructions

1. Position a rack in the middle of the oven. Preheat oven to 375�F | 190�C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
2. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
3. Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.

Dark Chocolate Coconut Fudge Brownie Energy Bites-

Dark Chocolate Coconut Fudge Brownie Energy Bites- a delicious healthy snack or dessert!

Ingredients

• 1 cup medjool dates, pitted
• 1/2 cup raw walnuts
• 1/2 cup raw almonds
• 1/4 cup unsweetened cocoa powder
• 1/4 cup unsweetened flaked coconut, plus extra for rolling if desired
• 1 tsp vanilla extract
• 1 tbsp water

Instructions

1. Add all ingredients to a food processor and combine on medium or high speed for 2-3 minutes. The mixture will be crumbly at first, and then it will slowly start to come together. Stop the mixer when it's sticky enough to roll into balls. Don't overprocess.
2. Using a cookie scoop or spoon, roll dough into approximately 14 tablespoon-size balls. If desired, place extra 1/4 cup flaked coconut in a shallow dish or plate and immediately roll each ball in extra flaked coconut as you go (if you wait, the coconut won't stick!).
3. Store coconut brownie bites in the refrigerator for up to two weeks or freezer for up to 3 months, for best taste. Nutrition

Mexican Vegan Burrito Bowl Mason Jar Salad - Chipotle Style

Mexican Vegan Burrito Bowl Mason Jar Salad Recipe - Chipotle Style! | MelanieCooks.com

Ingredients

• 2 cups cooked brown rice (or you can use white)
• 1 can (14 oz) black beans
• 1 onion, sliced
• 2 green peppers
• 1 can corn
• 2 avocados
• � lime
• 1 jar (8 oz) salsa
• 2 cups lettuce (optional)
• 1 tbsp oil

Instructions

1. Heat the oil in a non-stick frying pan over medium-high heat.
2. Add the onion and green pepper slices and cook, stirring every minute, for 5 minutes.
3. Remove the onion and pepper slices from the frying pan and let them cool completely before adding to the mason jars.

Zucchini Nacho Chips

Zucchini Nacho Chips, low carb chips, healthy chips, Weight Watcher chips, diet chips

Ingredients

• 1 large zucchini
• 1 TBS "healthified" taco seasoning
• Coconut Oil for frying

Instructions

1. Cut the zucchini into thin strips using a mandolin (click HERE to find the one I used.)
2. Place slices in colander over the sink and sprinkle with lots of salt. Let sit for 5 minutes then press out water.
3. Heat the oil in a fryer or pan to 350 degrees F.

No-Bake Carrot Cake Energy Bites

10 minutes and 1 bowl are all you need to whip up these healthy No-Bake Carrot Cake Energy Bites! They're nut-free, gluten-free, and vegan.

Ingredients

• 3 large Medjool dates, pitted (~40g)
• 4 dried apricots (~26 g)
• 2 Tbsp (30 ml) unsweetened applesauce
• 2 Tbsp (30 ml) maple syrup
• 1 tsp vanilla extract
• 1 cup (80 g) rolled oats
• 1/4 cup (28 g) coconut flour
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cardamon
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1 cup (115 g) shredded carrots
• unsweetened shredded coconut, for garnish

Directions

1. Into the bowl of a food processor or high-speed blender, add dates, apricots, applesauce, maple syrup, and vanilla extract, processing until dates and apricots have broken down into smaller pieces and ingredients are well combined
2. Add oats, coconut flour, spices, and shredded carrot, continuing to process until ingredients are well combined and the mixture sticks together easily.
3. Add generous amount of shredded coconut to a shallow bowl. Using a heaping tablespoon, roll dough between your hands before rolling it in the coconut to coat. Set aside on a plate and repeat with remaining dough. Store balls in an airtight container in the fridge for best results, or freeze for longer periods of time.

Healthy Buffalo Cauliflower Bites

These bites are addicting, spicy (to some), and surprisingly fantastic! Grab your favorite dip and let's dip in!

Ingredients

• 6 cups of fresh cauliflower florets
• 2 teaspoons garlic powder
• a pinch of salt
• a pinch of pepper
• 1 tablespoon butter, melted
• � cup Frank's RedHot hot sauce

Instructions

1. Preheat oven to 450. Spray a baking sheet with cooking oil, or olive oil. Set aside.
2. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
3. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread on a baking sheet.

Boston Cream Poke Cake

Boston Cream Poke Cake

INGREDIENTS 

• 1 box yellow cake mix (plus ingredients to prepare)
• 2 small boxes instant vanilla pudding
• 4 cups milk
• 1/2 teaspoon vanilla
• 1 1/3 cups chocolate chips
• 1 cup heavy cream
• 1 tablespoon corn syrup

INTRUCTIONS

1. Hand mixer
2. 13�9 baking dish 
3. WhiMixing bowls

Chicken and Rice Soup

This Chicken and Rice Soup is an easy, healthy soup recipe that's perfect for chilly days! It's loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess. #chicken #soup #recipe #cooking #spendwithpennies #easysoup #chickendandrice

Ingredients

• 1 tablespoon oil
• 1 onion minced
• 3 large carrots peeled and diced
• 1 stalk celery diced
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 5 cups low sodium chicken broth
• 2 chicken breasts
• 1 cup brown rice
• 1 cup evaporated milk
• avatarFollow Spend with Pennies on Pinterest

Instructions

1. In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
2. Add garlic, parsley and thyme and cook 1 minute.
3. Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.

FLOURLESS CHOCOLATE COOKIES

FLOURLESS CHOCOLATE COOKIES

Ingredients

• 3 cups powdered sugar
• 2/3 cup Dutch processed cocoa powder, (can substitute regular unsweetened baking cocoa too)
• 1/2 tsp. salt
• 3 large egg whites
• 1 teaspoon vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• US Customary - Metric

Instructions

1. Line two baking sheets with parchment paper and SPRAY with nonstick spray.
2. In a large bowl, whisk together powder sugar, salt, and cocoa powder. Stir in egg whites and vanilla extract until the batter is completely moistened. It will be very thick, similar to brownie batter. Stir in the chocolate chips.
3. Spoon the batter on the sprayed parchment lined sheets, about 1 tablespoon per scoop (Using a small cookie scoop makes this very easy!) You will end up with about 12 mounds per sheet. Let the cookie sheets rest for 30 minutes before baking*, meanwhile preheating oven to 350�F. Bake for 10-12 minutes until tops are glossy and lightly cracked. The edges will be set and the middle slightly undercooked.

Applesauce Oat Muffins

A healthy muffin that tastes amazing. Great for breakfast or snack time!

INGREDIENTS

• 1 cup old-fashioned oats (rolled oats)
• 1 cup unsweetened applesauce
• � cup milk or buttermilk or milk of choice
• 1 large egg
• 1 teaspoon vanilla
• 4 Tablespoons butter or coconut oil, melted
• ? cup sugar
• � cup flour (can use whole wheat flour)
• 1 teaspoon baking powder
• � teaspoon baking soda
• 1 teaspoon cinnamon
• � teaspoon salt

INSTRUCTIONS

1. Preheat your oven to 375 degrees. Line a 12-count muffin tin with liners or grease the muffin cups then set it aside.
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt

Sheet Pan Buddha Bowls with Tahini Sauce

Roasted winter vegetables come together to create a nourishing and easy dinner.

INGREDIENTS

•  1 cup quinoa, rinsed and drained
•  1 yellow onion, peeled and cut into 1/2 inch wedges
•  1/2 purple cabbage, cut into wedges
•  2 red potatoes, cut into 1/2 inch wedges
•  1 small butternut squash, peeled and 1/2 inch diced
•  16 oz. Brussels sprouts, halved
•  extra virgin olive oil
•  salt to taste
•  all purpose seasoning blend (I used Trader Joe's Everyday Seasoning)
•  1 tablespoon tahini
•  juice of 1/2 lemon
•  1 teaspoon dijon mustard
•  1/2-1 teaspoon maple syrup
•  favorite protein, such as falafel, chickpeas, tofu. I originally used poached eggs.
•  2 avocados, peeled and sliced
•  fresh parsley for garnish

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Coat the bottom a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.
2. Meanwhile, cook the quinoa. In a small-medium saucepan, bring 1 3/4 cups of water and the quinoa to a simmer. Add a pinch of salt, reduce the heat to low, and cover. Simmer covered for 15 minutes or until water has been absorbed and quinoa is cooked. Fluff with a fork.
3. Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and syrup until smooth.

healthy, vegetarian,

A healthy, vegetarian, gluten free dinner the whole family will love! You won't miss the meat in this easy to make, One Pot Cheesy Mexican Lentils, Black Beans and Rice!

INGREDIENTS

• 1/2 of a yellow onion, diced
• 1 clove of garlic, grated or minced
• 1/2 cup uncooked long grain brown rice
• 1/2 cup uncooked French green lentils, rinsed (red or brown lentils may also be used)
• 2-3 cups low sodium vegetable stock
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chipotle powder (optional)
• Kosher salt and fresh ground black pepper to taste
• 15 ounces black beans (canned), rinsed and drained
• 1/2 cup fire roasted tomatoes, drained
• 4 ounces diced green chiles (canned)
• 1 small zucchini, shredded
• 1/2 cup frozen corn, defrosted
• 1 cup red enchilada sauce
• 3/4 cup shredded cheese, I used sharp cheddar and part skim mozzarella
• Cilantro for garnish (optional)

INSTRUCTIONS

1. Heat a large pot or saucepan over medium high heat.
2. When the pot is heated spray with cooking oil and add in the onion and garlic.
3. Saut� for a couple minutes then add in the brown rice and lentils.

Better than Tuna

Portable and easy meals, like the classic tuna salad sandwich, are an essential. This chickpea vegan tuna salad is a delicious vegan alternative. Try it!

Ingredients

• (2) 15oz cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
• 1 shredded carrot
• 2 stalks celery, finely diced
• 1/2 small red onion, finely diced
• Just Mayo or alternative vegan mayonaise, approximately 1/4 cup
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• optional: extras like mustard, dill, etc

Instructions

1. Roughly mash the chickpeas in a medium size bowl. I like to leave some chunks of the peas in the mash.
2. Add the carrot, celery, onion, salt and pepper and mix well with a fork
3. Add mayo to desired texture of creaminess (I find tastes really vary in this regard)

vegan taco casserole recipe

Budget friendly & delicious vegan taco casserole recipe

INGREDIENTS

• 1 medium onion, chopped
• 7 cloves of garlic, finely chopped or minced
• 1 1/2 teaspoon chili powder
• 2 teaspoons cumin
• 1 1/2 teaspoon basil
• 1/2 teaspoon cayenne
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 2 tablespoons extra virgin olive oil
• 1 (15 oz) can of black beans, drained
• 1 (15 oz) can of great northern beans, drained
• 1/2 cup nutritional yeast
• 2 1/2 cups chunky salsa (I used medium heat)
• 14 oz organic yellow tortilla corn chips, plus more for serving
• Lime juice for topping

INSTRUCTIONS

1. Combine onion, garlic, olive oil, chili powder, cumin, basil, cayenne, smoked paprika, sea salt, and pepper in a skillet and cook on medium heat for 5-10 minutes, or until onion is translucent and starts to brown
2. Add black and great northern beans to onion mixture and stir well
3. Using a 13 by 9 glass baking dish, first put down a layer of tortilla chips to cover the bottom of the pan.

10 Minute White Bean Artichoke Basil Toasts

White Bean Artichoke Basil Toasts - a tangy, fresh 10 minute artichoke and basil salad loaded on whole wheat toast. Vegan.

INGREDIENTS

• 1 clove garlic
• 1 14-ounce can chickpeas or white beans, rinsed and drained
• a handful of fresh basil
• juice of one lemon (or two, if you love tangy like me!)
• a generous drizzle of good quality olive oil
• salt and pepper to taste
• 1 heaping cup canned or jarred artichoke hearts, drained
• about 2 cups fresh baby spinach or other greens
• 10 small pieces of whole wheat bread, toasted

INSTRUCTIONS

1. Pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly (see picture in post).
2. Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon, basil, olive oil, salt and pepper, and artichoke hearts. Taste and adjust to your liking.
3. Add the spinach or greens just before serving. Serve on the toasted bread. You can also serve this with chips or in a wrap� endless possibilities, really.

Simple Spinach Tofu With Turmeric Rice

With just 3 main ingredients, Simple Spinach Tofu With Turmeric Rice is an easy, tasty and practical meal you'll be adding to your favorites this year!

INGREDIENTS

• Brown Rice - 1 cup.
• Vegetable Broth - 2 cups.
• Turmeric - � tsp.
• Tofu & Spinach
• Tofu - 14 oz package, Firm, cut into squares.
• Olive Oil - 3 tbsp.
• Spinach - 6 cups.
• Ginger - freshly grated, to taste.
• Salt & Pepper - to taste.
• Dry Seasoning of Choice - to taste
• Lemon Juice - freshly squeezed, to taste.
• Sesame Seeds - to taste.

INSTRUCTIONS

1. Add all ingredients to a medium sized pot and bring to a boil.
2. Stir once, lower heat and simmer covered for 20 minutes or until water is absorbed.
3. Fluff before serving.

Baked Spinach Mushroom Quesadillas

These are crispy, delicious, and chock full of nutrition. And baking these quesadillas allows you to make many at once, so you can feed your hungry family quickly and easily!

INGREDIENTS

• 4 tortillas (8 inch)
• olive oil (enough to lightly coat the tortillas)
• 8 ounces sliced mushrooms
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 3 cups roughly chopped spinach

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3 minutes to soften them. Drain the mushrooms and set aside.
3. Lightly brush one side of each tortilla with the olive oil and place on a baking sheet, oiled side down.

Whole30 Steak Bites with Sweet Potatoes and Peppers

This recipe for Whole30 steak bites is packed with tons of flavor and huge pops of vitamins thanks to colorful sweet potatoes and bell peppers. It's an easy, approachable weeknight dinner recipe�

Spinach Avocado Chicken Burgers (Whole30, Paleo, AIP)

These spinach avocado chicken burgers are the ultimate healthy burger. They're packed with healthy fats, protein, and even hidden veggies. Make them on a weeknight, or serve them at a backyard cookout. #chickenburgers #summerrecipes #healthydinnerrecipes

Creamy Coconut Lentil Curry

This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed�

INGREDIENTS

• 2 tablespoons coconut oil
• 1 tablespoon each: cumin seeds and coriander seeds
• 1 head of garlic, chopped (10�12 cloves)
• 1 � 28-ounce can of crushed tomatoes
• 2 tablespoons ginger, chopped
• 1 tablespoon turmeric
• 2 teaspoons sea salt
• 1 cup dried brown lentils
• Optional: 1-2 teaspoons cayenne powder
• 1 � 15-ounce can coconut milk
• A few handfuls of cherry tomatoes
• 1 cup chopped cilantro

INSTRUCTIONS

1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
2. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 � 1 cup of water.
3. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.

Chocolate Chickpea Brownies

Chocolate Chickpea Brownies are a healthy alternative to regular brownies and are fudgy, chocolatey, and easy to make. They are made gluten free, dairy free and vegan.

INGREDIENTS

• 1 � 15oz can chickpeas, drained and rinsed.
• 1/2 cup nut butter (I like almond or peanut)
• 1/2 cup maple syrup
• 1 Tbsp melted coconut oil
• 1 tsp. vanilla
• 1/4 cup almond flour
• 1/4 cup cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips and more for sprinkling on top!

INSTRUCTIONS

1. Preheat oven to 350F.
2. In a food processor, blend chickpeas, nut butter, maple syrup, coconut oil, and vanilla,
3. Once blended, add in almond flour, cocoa powder, baking soda, baking powder, and salt.

The Best Vegan Banana Pancakes

Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender. This is an essential, keep handy in your back pocket, recipe that�

Ingredients

• 240 ml / 1 cup unsweetened non dairy milk
• 2 tablespoons + 1 teaspoon oil of choice , or cashew butter for oil free but they won't be quite as light and fluffy
• 1 medium banana, peeled , weighing around 170 g in it's skin
• 200 g / 1� cups + 2 tablespoons all purpose flour , or spelt flour (see the recipe notes re measuring the flour). If you are in the UK use plain flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• � teaspoon baking soda (bicarbonate of soda in the UK)
• � teaspoon salt
• 1 teaspoon ground cinnamon
• � teaspoon ground nutmeg

Instructions

1. Add all of the ingredients to a blender . It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients. 
2. If you don't have a blender you can make them by hand. I will include instructions at the end. 
3. Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute. Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. While it rests, preheat your griddle to medium (about 325 �f) or use  a skillet or frying pan 

Creamy Spicy Sun Dried Tomato Pasta

A creamy spicy sun dried tomato sauce that's simple and quick to make. Uses simple ingredients which makes it perfect for a weeknight dinner. Vegan and gluten free when using your favourite gluten�

INGREDIENTS

• 250g uncooked penne pasta
• 1 tbsp + 1/2 tsp extra virgin olive oil
• 4 to 5 garlic gloves, minced (2 tbsp)
• 1 1/2 tbsp cornflour*
• 2 cups unsweetened almond milk
• 1/2 tsp salt + pepper to taste
• 1/2 + 1/4 cup sun dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil
• 1 tbsp nutritional yeast
• 1 onion, diced
• 1 tsp chilli flakes, or to taste
• 1/2 tsp dried oregano
• 2 to 3 big handfuls of rocket or baby spinach

INSTRUCTIONS

1. Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
2. Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in cornflour and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
3. Add 1/2 cup sun dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.

Creamy Tomato & Roasted Veg Risotto (Vegan)

A deliciously creamy risotto that is BURSTING with flavour

Ingredients

• For the roasted vegetables
• 1 tbsp olive oil
• 300 g cherry tomatoes
• 2 red peppers
• 1 large courgette, zucchini
• A generous pinch of salt and pepper
• For the risotto
• 1 tbsp olive oil
• 1 large red onion, diced
• 3 garlic cloves, minced
• 225 g risotto rice
• 1 tbsp balsamic vinegar
• 250 ml passata
• 250 ml vegetable stock
• Approx 6 sun-dried tomatoes, chopped into small chunks
• A small bunch of fresh basil, torn
• salt and pepper, to taste
• Optional vegan parmesan or "nooch", to serve

Instructions

1. To roast the vegetables
2. Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
3. Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat. Roast for 30 minutes.

Best Ever Chewy Fudgy Gluten-free Brownies

Notice that you need 4 eggs total for this recipe. You'll use 2 whole eggs + 2 extra egg yolks. I'm sure you can come up with another yummy use for the leftover whites!

INGREDIENTS

• 1/3 cup Dutch-processed cocoa(I use Saco dutch/natural blend)
• 1/2 cup plus 2 tablespoons boiling water
• 2 oz. unsweetened chocolate, finely chopped (I use Baker's squares)
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/2 cup plus 2 tablespoons oil (corn, canola, vegetable, or coconut)
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 2 1/2 cups sugar
• 1 3/4 cups good quality gluten-free flour blend*
• 1/2 tsp. xanthan gum (omit if flour blend has xanthan in it already)
• 3/4 teaspoon table salt
• 6 ounces bittersweet or semi-sweet chocolate, chunks or chips

DIRECTIONS

1. Preheat oven to 350�. Make a foil sling: Cut 18" length foil and fold lengthwise to 8" width. Fit foil into length of 13x9" baking pan (I recommend using a metal one), pushing into corners and up the sides of pan; allow excess to overhang pan edges. Cut 14" length foil and fit into width of pan in the same manner, perpendicular to the first sheet. Spray foil with nonstick cooking spray.
2. In a large, microwave safe bowl, whisk cocoa and boiling water together until smooth. Add unsweetened chocolate and whisk until the chocolate is melted. If you need to, place the bowl in the microwave in 30 second increments to help melt the chocolate. Whisk in the melted butter and oil. Mixture may look curdled at this point and that's okay! Add eggs, yolks, and vanilla extract, and continue to whisk until smooth and homogenous. Whisk in sugar until fully incorporated.
3. In a small bowl, whisk together the gluten-free flour blend, xanthan gum, and salt. Stir the flour mixture into wet ingredients and mix with a rubber spatula until combined.

Peanut Butter & Jam Banana Bites

These vegan Peanut Butter Jam Banana Bites are the healthiest snacks ever. Clean eating, kid-friendly and ready in 2 minutes! Yumm!

Ingredients

• 1 medium banana
• 1 tbsp peanut butter
• 1 tbsp jam

Instructions

1. Slice the banana in half, then spread peanut butter and jam on each half.
2. Place them back together, then cut your banana sandwich into small bite-sized pieces.
3. Use a bamboo toothpick, so your "sandwich bites" don't fall apart.

Cajun Chicken Alfredo

Cajun Chicken Alfredo. This is hand's down the world's best pasta recipe! One of those restaurant copycat meals that is WAY better than the original. The flavor will keep you coming back for more again and again! A+++

Ingredients

• 2 boneless skinless chicken breasts, cut into strips
• 2 tsp Tony Chachere's creole seasoning
• 2 tsp Hickory liquid smoke
• 4 TBSP unsalted butter
• 8 oz fresh mushrooms, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 green onions, chopped
• 3 cups heavy cream
• 1/2 tsp dried basil
• 1/2 tsp lemon pepper seasoning
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup grated parmesan cheese
• 8 oz pasta measured dry, cooked al dente
• parsley for garnish

Instructions

1. Sprinkle raw Chicken strips with the cajun seasoning and liquid smoke. Melt butter in a large skillet over medium high heat. Add chicken strips and chicken for 5 minutes. Add the mushrooms, red and green bell peppers, and green onions. Cook for 3 more minutes, stirring every minute. Add cream and seasonings. Bring to a boil. Stir and reduce heat. Simmer for 20 minutes or until thickened, stirring occasionally. Remove from heat and stir in Parmesan cheese and garnish with parsley. Toss with noodles and serve

Instant Pot Chicken Fried Rice

chicken fried rice | instant pot recipes | je n'ai vraiment pas aim�... personne n'a aim� dans la famille, manque de go�t :(

Ingredients

• 3-4 tablepsoons vegetable oil
• 2 large eggs, whisked to combine
• 1 cup frozen peas
• 2 boneless skinless chicken thighs, cut into bite size chunks
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 cup white basmati rice, rinsed and drained well
• 1 cup (33% less sodium) chicken stock refer notes
• 2 medium carrots, peeled and chopped into 1/4 inch cubes
• 3 tablepsoons soy sauce (more or less as desired)
• 1/2 teaspoon toasted sesame oil
• ground black pepper to taste

Instructions

1. Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add eggs and scramble, remove on to a plate when done. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)
2. Into the now empty pot (still in saute mode), add frozen peas. Saute, until thawed completely . The moisture from peas will help in loosening the eggs sticking to the bottom of the pan. Try scraping most of it. Transfer peas to the plate.  
3. Add 1-2 tablespoons oil to the now empty instant pot, Add chicken in a single layer, cook undisturbed for 2 minutes. Stir around and then add chopped onions and garlic, cook (stirring occasionally) for another 2-3 minutes. Add rinsed and drained rice and saute for about 20 seconds and then stir in chicken stock and carrots. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you).

Chicken Bacon Ranch Pull Apart Rolls #pullApartRolls #easyrecipe

 When you�re in the mood for something different for � gr�b-n-go for lunch or pl�nning t�sty g�me d�y e�ts these Chicken B�con R�nch Pull �p�rt Roll�

Ingredients

• 1 15-oz p�ck�ged 12-count pot�to rolls (i.e. M�rtin's)
• 1 lb thinly sliced deli chicken
• 8 slices b�con cooked �nd crumbled
• 12 slices colby j�ck cheese
• 1/3 cup prep�red R�nch s�l�d dressing
• 1/2 cup butter
• 1 Tbsp chopped fresh chives
• 1 tsp g�rlic s�lt
• 1/2 tsp onion powder
• 2 Tbsp gr�ted P�rmes�n cheese

Instructions

1. Prehe�t the oven to 350�F. Line � l�rge b�king sheet with p�rchment p�per.
2. Using � serr�ted knife cut through the middle of the pot�to rolls. Pl�ce the bottoms side by side on the p�n. Set the tops �side.
3. In � sm�ll s�ucep�n over medium he�t, melt together the softened butter, chives, g�rlic s�lt �nd onion powder.

Kabobs Recipe

Steak Kabobs Recipe | Beef Kabobs | Grilled Steak | Steak Skewers #beef #steak #kabobs #grilling #garlic #mushrooms #dinneratthezoo

INGREDIENTS

• 1 pound beef sirloin cut into 1 inch pieces
• 1 cup mushrooms
• 1 green bell pepper seeded, cored and diced into 1 inch pieces
• 1 red onion cut into 1 inch pieces
• 2 teaspoons olive oil
• salt and pepper to taste
• 3 tablespoons butter
• 1 teaspoon minced garlic
• 1 tablespoon chopped parsley

INSTRUCTIONS

1. Heat a grill or indoor grill pan to medium high heat.
2. Thread the beef, mushrooms, pepper and onion onto skewers.
3. Brush the meat and vegetables with olive oil and season generously with salt and pepper.

BBQ Chicken Bacon Pineapple Kabobs

Tender chicken paired with tangy pineapple and smoky bacon all slathered with your favorite BBQ sauce. This BBQ Chicken Bacon Pineapple Kabobs recipe is one of my favorite grilled BBQ chicken dinners! Easy grilled chicken dinner recipe from Butter With A Side of Bread via @ButterGirls

Ingredients

• 2 large chicken breasts cut into 1 1/2" - 2" chunks, salted lightly
• 1 1/2 cups of your favorite BBQ sauce
• 1 lb bacon cut into 1"- 1 1/2" segments
• fresh pineapple cut into 2" chunks

Instructions

1. Combine chicken pieces with 1 cup of the BBQ sauce and marinate for 2-3 hours. (This step can be omitted if you're pressed for time!)
2. Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly.
3. Using wooden skewers previously soaked in water for at least 1 hour (or metal skewers!) thread chicken, bacon pieces and pineapple in a pattern. The larger pieces of pineapple are easier to skewer. Fold thin bacon pieces over in half and arrange next to the chicken, being careful to not put the bacon pieces too close to anything else, so that they have space to heat up properly to cook.

Pineapple Chicken

Whiskey Pineapple Chicken - delicious!!! Chicken marinated in whiskey, pineapple juice, BBQ sauce, Worcestershire, garlic and pepper. Let the chicken marinate at least 24 hours for the best flavor.

INGREDIENTS:

• 3/4 cup bourbon or whiskey
• 3/4 cup pineapple juice
• 1/2 cup bbq sauce
• 4 garlic cloves, minced
• 2 Tbsp worcestershire sauce
• 1/4 tsp pepper
• 4 chicken breasts

INSTRUCTIONS:

1. Whisk together bourbon, pineapple juice, BBQ sauce, garlic, Worcestershire sauce and pepper. Pour over chicken and let marinate overnight in the refrigerator.
2. Remove chicken from marinade and grill for 12 to 15 minutes. Brush with additional BBQ sauce before removing from grill, if desired.

Vegan Double Chocolate Sunflower Brownies

These Double Chocolate Fudgy Vegan Brownies are seriously some of the best brownies I have ever had. They embody everything a brownie should have, which is dense, fudgy, chewy and very chocolatey�

Ingredients

• 1 cup 140g raw, unsalted sunflower kernels (Do NOT use roasted or you will get an aftertaste!)
• 1/4 cup + 2 tablespoons unsweetened cocoa powder 36 g
• 1 teaspoon baking powder
• 1/4 teaspoon 2g fine sea salt
• 1/2 cup 160g pure maple syrup
• 2 teaspoons 10g vanilla extract
• 1/4 cup + 2 tablespoons 90g water
• 3 tablespoons 30g brown rice flour (Or sub with 3 tablespoons all-purpose flour. Update: I no longer use the Oriya protein powder and only use the brown rice flour. I can't vouch for results with any other protein powders.)
• 2 tablespoons 16g oat flour (or sub with 1 tablespoon all-purpose flour if you can't tolerate oats)
• 1/4 heaping cup 60g + extra on top dairy-free chocolate chips

Instructions

1. Preheat an oven to 350 degrees (Fahrenheit, 177 Celsius) and spray WELL a 9X5 loaf pan with nonstick spray. I tried some with parchment paper and don't like how they stuck to the paper and were more fragile. I much prefer spraying the pan versus paper because they bake up more firmly this way.
2. Next, add just the sunflower kernels to a food processor and process for 30 seconds to 1 minute until a flour is formed. Next, add the cocoa powder (scoop with your cup and then level off), baking powder and salt and process again until just mixed.
3. Add the syrup, vanilla and water and process for 3 minutes or so until completely smooth. I literally set my timer. Scrape the sides down and process for a few more seconds. It should be COMPLETELY SMOOTH and no chunks of sunflower kernels left before adding the flours next. If it's not all mixed and smooth, GUESS WHAT, you will end up with dry crumbly brownies since the fat from the sunflower kernels is what makes these so fudgy!

Vegan Chocolate Brownies

jessica  in the kitchen

INGREDIENTS

• 1 cup (188g) chocolate chips, melted
• 1 cup (133.75g) all purpose flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 2 flax eggs - Learn how to make a flax egg OR Two Bob's Red Mill Egg Replacer*
• 3/4 cup (158g) brown sugar (I use raw brown sugar, cane sugar or coconut sugar)
• 1/2 cup (100g) melted coconut oil
• 1/4 cup water
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips (unmelted)

INSTRUCTIONS

1. Preheat oven to 325�F/160�C.
2. Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
3. In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.When finished, remove from oven and allow to cool completely in pan on a wire rack.

Superfood Quinoa Bowl

Superfood Quinoa Bowl is quick and easy, perfect dinner or lunch, packed full of healthy superfoods! VEGAN + GF

INGREDIENTS

• 1 cup dry mixed colored quinoa I like the TruRoots brand (prepare per instructions on package)
• 2 cups chopped broccoli (frozen is ok to use)
• 1/2 chopped red onion
• 1/2 chopped red bell pepper
• 3-4 cup baby kale (remove any large stems)
• Dressing:
• 6 tbsp olive oil
• 1 tsp onion powder
• 1/2 tbsp mustard (regular or Dijon)
• 1/2 a lime squeezed
• Salt/pepper to taste

INSTRUCTIONS

1. Prepare your quinoa according to directions on your package (mine was 1 cup dry to 2 cups water, brought to a boil and covered and left to simmer for 18 minutes)
2. While quinoa is cooking add your chopped broccoli, onion, pepper to a skillet pan (sprayed with non-stick spray first) and let cook on medium to high heat for about 12 minutes stirring frequently, then add your kale to the saut� pan with veggies for 1-2 minutes stirring until kale is wilted down?
3. Prepare dressing by adding olive oil, onion powder, mustard, lime juice, salt and pepper to a bowl and whisking it together, set aside

ONE PAN HEALTHY CHICKEN AND VEGGIES

ONE PAN HEALTHY CHICKEN AND VEGGIES

Ingredients

• Chicken & Veggies
• 1 small (~1 cup) sweet potato
• 1 pound boneless skinless chicken breast
• 1 and 3/4 cup assorted sweet bell peppers (I use about 8-10 miniature bell peppers)
• 1 and 1/2 cups green beans
• 2 heads (~3 and 1/2 cups) broccoli
• Seasoning
• 5 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1/2 teaspoon EACH onion powder, garlic powder, ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• Optional: 3/4 cup finely shredded cheese (colby jack, Mexican blend, cheddar, pepperjack)
• Optional: fresh cilantro, fresh limes
• Serve with or meal prep with cooked rice or quinoa

Instructions

1. Preheat the oven to 425 degrees F and line a very large sheet pan with parchment paper and set aside.
2. Prep the chicken and veggies: First, pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel off the skins and then chop into very small pieces (important they are small and that you first microwave for these to be cooked in time with everything else!)
3. Chop the chicken into 1/2 inch pieces. Remove the stems and seeds and coarsely chop the peppers. Cut the beans in half. Coarsely chop the broccoli.

Banana Bread

Banana Bread - Made this Nov 30th and added df choco chips (enjoy life brand). My family cannot get enough. BEST recipe for DF/GF bread! I used Bobs Red Mill all purpose baking flower.--Rachel

Ingredients

• 2� cups Brown Rice Flour
• � teaspoon Baking Soda
• � teaspoon Sea Salt
• 1� teaspoon Baking Powder
• � teaspoon Cinnamon
• � teaspoon ground Nutmeg
• � cup chopped walnuts
• 2 Eggs, beaten
• 6 ripe Bananas, mashed
• ? cup Raw Honey
• 1 teaspoon Vanilla Extract
• � cup melted Coconut Oil

Instructions

1. Preheat oven to 350 degrees and spray bread pan with coconut oil spray.
2. Mix rice flour, baking soda, sea salt, baking powder, cinnamon, nutmeg and chopped pecans together.
3. In separate bowl, mix the eggs, mashed bananas, honey, vanilla, and melted coconut oil.

Healthy Banana Bread {With Chocolate Chips}

Healthy Banana Bread {With Chocolate Chips}

Ingredients

• 2 large eggs
• 1/2 cup honey (or maple syrup, sugar, or other sweetener)
• 3/4 cup unsweetened applesauce 
• 1 teaspoon vanilla
• 1 1/2 cup oat flour (or any other type of flour; gluten-free, all-purpose, or whole wheat. I actually used white rice)
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon (more or less as you prefer)
• 1 1/2 cups mashed ripe bananas (the ones pictured are not quite ripe enough, I used four smallish brown speckled bananas, mashed well)

Intructions

1. Grease two 8 inch loaf pans or a 10 inch loaf pan. Preheat the oven to 350� F. Mix together the eggs, honey, applesauce, and vanilla

Banana Cinnamon Rolls

These sticky swirly sweet banana cinnamon rolls are healthier, simpler, and sweeter than any ordinary cinnamon roll, and made in the oven with only fruit!

INGREDIENTS

• 4 spotty bananas
• Cinnamon
• DATE PASTE
• 1 cup Medjool dates (about 12)
• 1/2 cup water
• Optional: 1 tsp vanilla and/or a pinch of salt

INSTRUCTIONS

1. Preheat the oven to 250F
2. Slice the bananas lengthwise into 3 strips each (see tips in the post and watch the video for technique).
3. Lay out the slices on 2 baking trays lined with parchment paper. Do not overcrowd. I recommend 6 slices per tray. If you have any smaller strips that broke, lay them out too.

Meal-Prep Chicken Burrito Bowls

A week's worth of lunch made in just 1 hour. This time-saving meal-prep chicken burrito bowls recipe will help you get healthy lunch on the table at work, school or home quickly without sacrificing

Ingredients

• 4 small-medium boneless (or 1 pound) skinless chicken breasts, pounded (or thighs)
• 1 packet taco seasoning * or 2 tablespoons homemade
• For the Rice
• 2 cups water
• 1 cup white basmati rice
• 1 teaspoon vegetable oil
• 1 lime
• 2 tablespoons freshly chopped cilantro
• kosher salt to taste
• For the guacamole and salsa
• 1 ripe Avocado
• 2 tablespoons cilantro minced, divided
• 1/2 small jalapeno minced, divided
• 1/8 cup onion minced, divided
• 1 small tomato diced
• juice of 1 lime
• Add-Ins
• 2 Bell Peppers sliced into strips (colors of choice)
• 1/2 onion sliced into strips
• 2 cups chopped romaine lettuce
• 1/2 cup light sour-cream
• 1/2 cup black beans
• 6 meal prep containers

Instructions

1. For the Chicken: In a large bag or bowl, combine the chicken and taco seasoning along with 1 tablespoon oil. Marinate in the fridge for 20 minutes or up to 48 hours. Heat a large pan to medium-high heat. Cook chicken breasts for 5-7 minutes per side or until fully cooked. Remove from pan and rest for 10 minutes then chop into bite-size pieces.
2. In the same pan, add a teaspoon of oil along with sliced bell peppers and onion. Saute for 3-4 minutes or until the veggies are tender.
3. For the Rice: While the chicken is cooking, boil 2 cups water in a large pot over high heat. Once the water has boiled, add the rice and 1 teaspoon oil. Season with salt and pepper. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed. Add in the cilantro and fluff rice with a fork.

Thai Turkey Lettuce Wraps (Meal Prep)

Thai turkey meal prep lettuce wraps make for an easy, low carb meal prep dinner or lunch. Prep the Thai peanut turkey filling ahead and serve on crunchy romaine lettuce leaves.

Ingredients

• Sauce
• 1/4 cup peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 tablespoon lime juice
• Filling
• 1 tablespoon olive oil
• 1 onion finely chopped
• 3 cloves garlic minced
• 1 tablespoon Thai red curry paste
• 1 lb lean ground turkey
• 1 cup carrots shredded
• To serve
• 7 oz Better Romaine Leaf
• green onions to garnish
• peanuts to garnish

Instructions

1. Shake together all peanut sauce ingredients and set aside.
2. Heat oil in a large pan and add the onions, garlic and Thai red curry paste. Stir until red curry paste is heated through and mixed in evenly with the onions (2-3 minutes).
3. Add the ground turkey and cook, breaking it up with a spatula, for 5-7 minutes, until no pink remains and the turkey is cooked through.

Meal Prep - Teriyaki Chicken and Broccoli

Quick teriyaki chicken and broccoli meal prep bowls make a tasty healthy lunch for the entire work week in under 20 minutes.This meal-prep version of teriyaki chicken is perfect for lunch time. It�

Ingredients

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• salt and pepper
• 1 tablespoon oil
• 2 cups broccoli florets
• 1 bell pepper sliced into strips
• sesame seeds for garnish optional
• 2 cups cooked brown rice
• 4 meal prep containers
• For the teriyaki sauce:
• 1/4 cup light soy sauce or 2 tablespoons dark soy
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 1 tablespoon cornstarch
• 1 clove garlic peeled and minced
• 1/2 teaspoon sesame oil optional
• 1/4 teaspoon ground ginger optional

Instructions

1. Heat a large pan to medium-high heat. Add chicken, season with salt and pepper and cook until no longer pink 2-3 minutes.
2. Whisk all the ingredients for the teriyaki sauce in a small bowl.
3. Add the teriyaki sauce to chicken and cook for 4-5 minutes or until sauce is thick.Remove chicken from heat.

Spicy Chicken Sweet Potato Meal Prep Magic Bowls

Spicy Chicken and Sweet Potato Meal Prep Magic! 3 big sheet pans + 45 minutes = healthy meals for a week!

INGREDIENTS

• 2 lbs. boneless skinless chicken breasts, cut into small pieces
• 3 tablespoons spicy seasoning mix*
• a few tablespoons of olive oil
• 3 sweet potatoes, peeled and diced
• 5�6 cups broccoli florets (broccolini FTW)
• coarse sea salt and freshly cracked pepper
• avocado / hummus / lemon juice / chives / olive oil for serving

INSTRUCTIONS

1. Preheat the oven to 425 degrees. Toss the chicken pieces with the spices and a quick stream of olive oil. Stir to combine; store in the fridge for about 30 minutes while you prep other ingredients.
2. Arrange the vegetables on their own sheet pans (preferably ones with edges to catch drips, etc.). Drizzle with olive oil and sprinkle generously with salt. Arrange the chicken on a separate sheet pan.
3. Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir sweet potatoes and roast another 15 minutes or so.