Vegan Butternut Squash Pasta with Fried Sage

I am definitely your number one pasta fan, along with all the unhealthy sauces, fats and cheeses that go along with pasta dishes. When I bought my first butternut squash, I was like "what the hell do I do with this thing?" That's where this recipe comes in. Satisfies my pasta craving (hello, whole wheat pasta) and my cream craving (this sauce is amazing). AND, I really truly think I like butternut squash MORE than sweet potatoes..and I fucking lovvvvvve sweet potatoes! Yum, here's the recipe and what you'll need!

serving size: You could probably stretch this sauce using a whole box of pasta, I did a half box so mine was extra saucy/creamy. all depends on your preference!

What you need:

• I used 8 ish ounces of whole wheat pasta (could also sub in GF pasta, like Banza or something from Explore Cuisine!)
• 1 small to medium sized butternut squash, gutted and cubed
• 3 tablespoons olive oil
• 2 tablespoons fresh sage, chopped
• 1 onion, chopped
• 1 tablespoon minced garlic
• 2 cups veggie broth (I've also made with chicken, but then it's not vegan..duh)
• crushed red pepper, as much or as little as you like
• salt
• pepper
• Parmesan cheese for topping

What you need to do:

1. Heat a skillet with your olive oil in it over medium/high heat
2. Add your fresh sage and cook 5 minutes or until your sage is crispy
3. Scoop out sage and set aside
4. Add your butternut squash, onion and crushed red pepper to the already hot oil
5. Cook about 8 minutes, then add your crushed garlic, being careful not to burn
6. Cook garlic until fragrant, maybe an additional minute
7. Add your broth to the skillet, bring to a simmer than lower your heat slightly
8. Let simmer for 25 minutes
9. Make your pasta at this time according to package directions, reserving half a cup of pasta water
10. Once your squash is mushy, remove mixture, add to a blender and blend on low 
11. Pour mixture over pasta, add reserved pasta water to thin sauce out 
12. Top with fried sage, some cheese, salt and pepper!
13. Yum, eat!

Breakfast Yogurt Bowl

Here's another super easy, filling, healthy, delicious breakfast. Minimal sugar makes this a real winner if you're a refined sugar hater like myself. I made this when I was sick last week and it was perfect for one of those days. Can also be customized to your favorite yogurt, nut butter and dried fruit/trail mix blend!

Serving size: 1 bowl

What you need:

• 1/2 cup plain yogurt (I used Siggi's plain)
• 1 small spoonful nut butter (I used Nutty Novelties no salt added almond butter)
• 1/4 cup thawed, frozen berries (can use fresh!)
• sprinkling of Essential Living Food's Enlighten Trail mix which consists of pistachio's, coconut flakes and dried mango (any type of nut/seed/dried fruit trail mix will do)
• honey drizzle!

What you need to do:

1. I thawed my frozen berries in my yogurt the night before (thought I was gonna go to work sick as a dog! haha) that's how I got that great color swirl!
2. Spoon out your yogurt and top with berries, nut butter, trail mix and then drizzle that honey on.
3. Eat so fast cause it's delicious

Paleo Lemon Donuts

If you like sweets, and you like easy, then this recipe is for you! These took one bowl, minimal cleanup, hardly any time, but they DO NOT disappoint in taste! They're also paleo friendly, gluten free and refined sugar free. 

Serving size: 8 donuts, I added waaay too much batter so probably could make all 12. Not sure how many muffins this could make..12?

What you need:

• 1 tablespoon oil (I used Nutiva's coconut oil)
• 1 teaspoon vanilla extract
• 4 tablespoons maple syrup or honey (I used a mix of both, could sub agave for veg/vegan)
• 3 eggs (can sub flax eggs for veg/vegan)
• 1/2 cup milk (I used almond milk)
• 2 tablespoons fresh lemon juice
• lemon zest of 1/2 a fresh lemon
• 1/4 cup cassava flour (I used Otto's) 
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• powdered sugar for sprinkling on top (I recommend Swerve's confectioners "sugar")

What you need to do:

1. Preheat oven to 350 ℉.
2. Mix together oil, vanilla, sticky sweetener, eggs, milk, lemon juice, lemon zest until combined.
3. Add in your cassava and coconut flour and baking soda
4. Grease up your donut/muffin tin
5. Fill halfway, as these rise quite a bit!
6. Bake for 20 minutes
7. Remove from oven and let sit
8. Sprinkle with powdered sugar
9. Enjoy!

PB&J Breakfast Smoothie

For those days when you're craving something sweet and cold for breakfast. Super easy, refined sugar free and packed with lots of fruit and flax. Also, check out my cool Glass Dharma straw!

Serving size: 1

What you'll need:

• a handful of ice
• 1 tablespoon any kind of nut butter (I used BestieNut's cashew/almond butter..no added sugar!)
• 1 cup frozen berries
• 1/4 to 1/2 cup of Greek yogurt
• a splash of almond Milk (I used Silk)
• 1 tablespoon of honey
• pinch of salt
• 1/2 tablespoon Garden of Life's organic Flax & Fruit

What you need to do:

1. Depending on the strength of your blender, add ingredients (liquids first for a weaker blender) then blend and enjoy!

Vegan Bang Bang Tofu Bowl

I love Bang Bang shrimp and this version is made a smidge healthier using tofu, vegan mayo, and I mix my panko with whole wheat breadcrumbs for the coating! These bowls are super versatile, as in you can literally customize this with anything! I am a bit low on quinoa at the moment, so I opted for farro and then I added some veggies I had on hand. Keep in mind, if you aren't vegan or veg, or just don't like the taste/texture of tofu, this breading will work with chicken also. (and shrimp, duh) I am definitely an "add a pinch of this and a splash of that kinda gal" so I'm gonna try real hard with these measurements here! Anyway, here I present to you my healthy, Vegan Bang Bang tofu bowl recipe!

What you'll need:

For the tofu:

• 1 package firm or extra firm tofu (cubed)
• 1/4 cup vegan mayo (I like the brand Just)
• 2 tablespoons Sriracha (more/less depending on preference) 
• 1 teaspoon seasoned rice vinegar
• 1/2 cup or more flour (I used whole wheat from King Arthur)
• 1/2 cup or more Panko bread crumbs 
• 1/2 cup* or more whole wheat breadcrumbs (I grabbed mine from Whole Foods) *optional
• Water (add bit by bit til you get a batter consistency)
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder

For the rest of the bowl:

• 1/2 cup uncooked and rinsed grains (I used farro, quinoa would be awesome here too!)
• 1 ish cup of veggies (I used up my carrots and kale and some edamame, this is where this recipe is fun because you can use ANYTHING and customize it to your liking)
• 1-2 teaspoons soy Sauce or tamari (I used Bragg's Liquid Amino's cause it's delicious and better for you)
• 1 teaspoon toasted sesame oil
• more sriracha!

What you need to do:

1. Press out liquid from tofu. This is important! I place multiple paper towels on the tofu then set my heavy marble cutting board on top for at least 30 minutes.
2. Preheat oven to 450℉.
3. Line a baking sheet with parchment paper.
4. Cut your tofu into cubes.
5. Mix your flour, spices and water until you get a batter like consistency. 
6. Toss tofu in batter, than transfer to your panko/breadcrumb mixture
7. Roll tofu cubes in mixture.
8. Place tofu cubes on baking sheet, evenly spread out. I had to use two sheets.
9. Place in oven for 40 ish minutes, it's a good idea to flip them halfway through, so they brown and crisp up evenly.
10. Make your bang bang sauce! In a medium bowl combine, sriracha, rice vinegar, and vegan mayo, whisking well.
11. While the tofu is cooking, make your grains, following package directions.
12. When the tofu is done, add tofu to sauce mixture and toss to coat evenly.
13. Add your sesame oil to a small frying pan over medium-high heat. Once hot, add in your veggies, soy sauce (or alternative) and sriracha. Could also add in a little honey!
14. Cook until veggies are tender.
15. Assemble that bowl!
16. Top with more sriracha, sesame seeds, chopped spring onion, whatever!
17. You're done! Enjoy!

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