Blueberry Banana Chia Smoothie

This was SO FILLING. I really think I'm gonna be stuffed til lunch guys. Super simple, few calories and no added sugar! Woo, perfect breakfast.

serving size: 2

What you need:

• 1 frozen banana
• 1 cup frozen blueberries
• 2 cups spinach or kale
• 1 1/2 cups unsweetened vanilla almond milk
• 1 tablespoon acai powder
• 1 packet Vital Proteins collagen
• 2 tablespoons chia seeds

What you need to do:

1. Blend everything in a high speed blender!
2. Enjoy

Healthy Green and Yellow Squash Pancakes

So, guys..these are like a healthier version of one of my fav things ever..HASHBROWNS. Comes together with a few simple ingredients and only took me like 20 minutes to make!

Serving size: 10 patties

What you need:

• 3 small to medium squash, shredded 
• 2 eggs
• 1/2 cup of flour
• 1/2 cup finely diced onion
• 1 tablespoon Italian seasoning 
• 1 teaspoon pepper flakes
• Salt and pepper to taste
• 1 tablespoon avocado oil 

What you need to do:

1. Shred your squash and make sure to squeeze out all the extra liquids
2. Add everything to a medium bowl and mix well 
3. Form into patty shape 
4. Saute in tablespoon of oil for 3 minutes then flip and cook 2 more minutes 
5. DONE!

Chili Honey Garlic Chicken with an Avocado Lime Sauce

Sweet and Spicy chicken with a tangy, creamy avocado sauce! What's not to love about that?! Really easy and you probably have everything on hand already! These bowls, as always, can be customized to your liking.

serving size: about 4 bowls

What you need for the chicken:

• 1 pound chicken breasts
• 1/3 cup honey
• 1/4 cup liquid aminos
• 1 tablespoon avocado oil
• 1 tablespoon grated ginger
• 1/2 teaspoon crushed red pepper
• 2 teaspoons minced garlic

What you need for the sauce:

• 1/2 an avocado
• 1/4 teaspoon salt, pepper and onion powder
• 1/2 cup greek yogurt
• 1 tablespoon honey
• 1/2 jalapeno, de-seeded
• 1 tablespoon cilantro
• 1/3 cup avocado oil
• 2 teaspoons minced garlic
• 1/2 tablespoon honey
• juice of 1 lime
• 1 tablespoon hemp seeds

What you need to do for the chicken:

1. Add everything into a shallow dish, covering the chicken and marinate overnight or for 20 minutes if you're on a time crunch!
2. Heat 1/2 tablespoon oil in a large pan
3. Remove chicken from pan but save the marinade for later use
4. Cook chicken for 5 minutes in oil, then flip and cook another 4 minutes
5. Add in marinade and turn heat down and simmer for another 2-3 minutes
6. Remove chicken, let cool slightly and chop or slice
7. Add to your bowl!

What you need to do for the sauce:

1. Add all ingredients to a food processor and process until smooth and creamy
2. Serve atop your chicken bowl!

Healthy Banana Bread with Pecans and Granola

Okay guys, here's another banana bread recipe I whipped up this weekend, and I mean..you can never have enough healthy banana bread recipes in your arsenal of healthy baking! This time I used pecans annnnnnd granola! Vanilla chai veganic granola at that!

serving size: one loaf (i believe I used my 8 x 5 inch pan?)

What you need:

• 1 3/4 cup whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup
• 1/4 cup honey
• 2 eggs
• 2 large bananas, mashed
• 1/4 - 1/2 cup of rice milk depending on how thick your dough is 
• 1 teaspoon vanilla extract
• 1 handful chopped pecans
• 1/4 cup your favorite granola (I used a veganic vanilla chai)

What you need to do:

1. Preheat oven to 350 degrees
2. Mix all dry ingredients together in a medium bowl.
3. In a large bowl, mix your liquids, then whisk eggs and mashed bananas into mixture.
4. Add dry into wet and stir until combined
5. Fold in chopped pecans, saving a couple to top your bread with
6. Pour into greased loaf tin and top with all the granola and leftover pecans chunks
7. Bake for an hour or until top is golden brown and a toothpick inserted into the middle comes out clean
8. Let cool and then enjoy because this bread is delicious!

Spicy Avocado Cream Sauce and Buffalo Turkey Balls

If you love all things spicy, this is the meal for you! I threw this on top of some zoodles, but it would go awesome with any type of pasta, gluten free pasta or any type of veggie noodles really!

serving size: 15-18 turkey balls and I'd say about a cupish of sauce!

What you need (turkey balls):

• 1 pound ground turkey
• 1/4 cup flour (I used almond)
• 1 egg
• 1/2 onion, diced
• 1/2 teaspoon minced garlic
• 1/4 cup minced celery
• 1/4 cup minced carrot
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup hot sauce 
• 1 green onion, chopped

What you need to do:

1. Preheat oven to 400
2. Prepare a large baking tray
3. In a large bowl, add all ingredients together
4. Mix well, until everything is combined (easiest to use your hands!)
5. Form mixture into meatballs! I got 17 medium sized ones
6. Place on baking sheet and bake for 20-25 minutes (longer the bigger the balls are)
7. Turn oven to broil and broil those suckers for 1 minute
8. Remove and coat in hot sauce and green onion
9. Enjoy!

What you need (avocado sauce):

• 1 large, ripe avocado
• 1/4 cup unsweetened milk (I used coconut since I had some open)
• half of a large jalapeno, seeded
• 1/4 teaspoon salt and pepper
• 1 teaspoon minced garlic
• 2 teaspoons lemon juice
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dehydrated onion (or onion powder)
• 1 teaspoon dried dill
• 1 tablespoon fresh parsley

What you need to do:

1. Add all ingredients into food processor and process until smooth
2. Top on any and everything! pasta..fish..taco. seriously, anything!

Vegan Buffalo "Chicken" Sandwich

Just a disclaimer, I am NOT a vegan! But, I do on occasion (okay, a lot) like to experiment with ways to make foods I love, vegan! It's fun to see what I can come up with and I love any and all veggies so, why not! That being said, this is an awesome recipe to make a ton of it and have leftovers for work lunch throughout the week! And I mean, who doesn't like buffalo any and everything?!?!

serving size: 6 sandwiches

What you need:

• 1 can of chickpeas, drained and rinsed
• 1 stalk of celery, diced
• 1 medium carrot, diced
• 1/2 bell pepper, diced
• 1-2 green onions, diced
• 1/4 cup of hummus
• 1/4 cup of hot sauce
• 1 tablespoon sriracha
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 onion powder
• sprinkle of smoked paprika
• bread! I used an organic, multi grain seed bread from Giant
• Optional* topped mine with some hemp seeds of course!

What you need to do:

1. Mash up your chickpeas.
2. Add in all the diced veggies, then stir in the sauces and hummus.
3. Mix well then add in your spices!
4. Place about a cup on your toasted bread slices.
5. EATTTTTT

Quick, Spicy Chicken Ramen over Buckwheat Noodles and Zoodles

I had every intention to follow a recipe similar to this that I found in the new Cooking Light magazine..but that didn't happen at all as per the usssssssual. So, here I give you my take on an insanely easy, spicy ramen bowl. Like, really easy guys. Protein can be swapped out for literally any other..the recipe called for ground pork so experiment!

What you need:

• 8 ounces of noodles (I used Buckwheat noodles, also threw some leftover zoodles in my bowl)
• 1/2 tablespoon cocout oil
• 1/2 a white onion
• 2 carrots, chopped
• 1 package mushrooms
• 1 pound ground chicken
• 4 cups stock (I used chicken)
• 2 tablespoons chili garlic sauce
• 2 tablespoons liquid aminos
• 4 tablespoons white miso
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground ginger
• 2-3 scallions, chopped
• *optional: sesame seeds, sriracha, green onions...

What you need to do:

1. Cook your ground chicken, onions and mushrooms in the coconut oil, about 10 minutes until the chicken is no longer pink.
2. Meanwhole, boil water and cook noodles according to package directions.
3. Drain and divide into bowls
4. Next, add in your stock, chili garlic, liquid aminos, miso, garlic and carrots.
5. Bring to a boil, then turn heat down and cook for another 5 minutes
6. Pour over noodles and top with your toppings!
7. Eat!!!!

Avocado Brownies

I took a chance with these guys and they came out SO good. Who woulda ever known putting fruits and veggies into your desserts and it would taste this good. My next endeavor will be with sweet potatoes I think...

Serving size: 12 brownies

What you need:

• 1 ripe avocado
• 2 eggs
• 1 teaspoon maple syrup
• 1/2 cup coconut sugar
• 2.5 tablespoons coconut butter
• 1/2 cup almond flour
• 1/3 cup carob powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Optional toppings* chocolate chips, coconut shreds, drippy nut butter, more coconut butter!

What you need to do:

1. Preheat oven to 350
2. Grease a baking dish
3. Add your avocado, eggs and coconut butter to a food processor and process
4. Add in the rest of the ingredients and pulse to combine
5. Pour batter into pan and top with whatever your little heart desires!

Vegan Roasted Red Pepper Sweet Potato Noodles

This was so random but came together so well, I was pretty imprssed with myself. You get the creaminess from the soaked cashews and nutritional yeast paired with the spices and the peppers! Yum!

serving size: 2 bowls of noodles! (using one large sweet potato)

What you need:

• 1 large sweet potato, spiralized
• 1/2 cup of cashews, either soaked overnight or boiled for 10 minutes
• 1 tablespoon avocado oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dehydrated onion or half of a medium fresh onion, diced
• 1/2 cup roasted red peppers
• 1/2 cup of water or stock
• 1/4 cup nutritional yeast
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder
• optional* I threw in some garlicky sauteed spinach and peas, any roasted veggies you have will work

What you need to do:

1. Heat your oil, garlic and onion in a pan
2. Saute your sweet potato noodles for 7 minutes
3. Meanwhile, make your sauce, add all the spices, cashews, water, nutritional yeast and peppers to a blender and blend until smooth and creamy
4. Add sauce to your noodles and stir til combined
5. Enjoy!

Stuffed Pizza Peppers

New twist on a classic. I think I'm gonna keep going with this and make different kinds of stuffed peppers..maybe a chicken and veggie combo or an Asian inspired stuffed pepper...hmm. Anyways, super quick, easy, healthy and delicious!

serving size: 4 peppers!

What you need:

• 4 bell peppers
• a medium sized onion, diced
• 2 large handfuls of fresh spinach
• 1 pound ground turkey (or chicken or beef)
• 1 tablespoon avocado oil
• 2 teaspoons minced garlic
• 1/2 cup chopped turkey pepperoni
• 1 can diced tomatoes (no salt if you can)
• 1/2 cup tomato sauce (or pasta)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon pepper
• optional toppings* cheese! I put mozzarella on Sean's peppers and Kite Hill chive cream cheese on mine (it was a game changer, I promise!) I also added leftover quinoa to the bottom of my pan and poured remaining mixture all over, then set my peppers on top

What you need to do:

1. Fill a large pot with water and boil
2. Cut the tops off your peppers and gut the insides of the ribs and seeds
3. Once the water is boiling, set peppers in and boil for about 5-8 minutes or until tender, remove and drain
4. Preheat over to 350 degrees
5. Heat your avocado oil in a large skillet over medium heat. 
6. Once hot add in your onions and saute 3-5 minutes, then add in your garlic and cook til fragrant, 1 extra minute.
7. Dump your ground turkey in and cook til browned, about 8-10 minutes
8. Next, add in your tomatoes and your sauce, and all your seasonings and stir to combine
9. Add in spinach, turn the heat down and simmer everything for about 10 more minutes
10. Grab an oven safe baking dish, add your peppers to the dish and fill with mixture
11. Top with whatever you'd like then bake for 15 minutes!
12. Eat 'em up cause they are so so good

Sweet and Spicy Instant Pot Chicken Bowl

I made this in my instant pot and it was SO EASY. And probably took 30 minutes all together. Spicy, flavorful and the chicken is so tender and delicious. Plus it's good for you too. I made a homemade quick slaw too that was the perfect pairing with the spicy chicken.

serving size: 4

What you need for the chicken:

• 1.5 pounds chicken breast
• 1 cup carrot, diced
• 1-2 bell peppers, sliced
• 1/2 cup liquid amino's
• 2 tablespoons toasted sesame oil
• 1/4 cup of honey
• 2 tablespoons of garlic chili paste
• 2 teaspoons garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon cornstarch to help thicken sauce
• 1 cup cooked quinoa
• *extras: green onion, sesame seed, hemp seeds, peanuts, sriracha

What you need for the quick pickled cabbage:

• 1/2 cup cole slaw mix
• 1/2 red onion, sliced
• 1/2 cup red cabbage, sliced
• 1/2 cup apple cider finger
• 1 teaspoon coconut sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon minced dehydrated onion

What you need to do:

1. Prepare your pickled cabbage first and let sit in the refrigerator, the longer the better!
2. Place all ingredients in instant pot and place chicken on top
3. Stir around to coat chicken
4. Turn on high pressure and cook 10 minutes
5. One the timer goes off, use the quick release valve to release pressure
6. Once done, saute an extra 3-10 minutes depending on the thickness of the sauce
7. Assemble your bowls and top with extras!

Mediterranean Chickpea and Tuna Salad

This is one of the tastiest, easiest, quickest dinners to make on a weeknight when you don't have much time AND it's great as leftovers for the remainder of the week.

serving size: this bowl

What you need:

• 1 can of chickpeas, rinsed and drained
• 2 cans of tuna, drained
• 3 tablespoons avocado oil
• 1/4 cup lemon juice
• 1/2 cup cucumber, diced
• 1/2 cup red onion, diced
• 1/2 cup cole slaw mix
• 1/2 cup cilantro or parsley, fresh
• 1/2 avocado, diced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• optional add in's capers, bell peppers, olives, nuts..anything really!

What you need to do:

1. Toss all the veggies and tuna in a bowl and mix well
2. Add in olive oil lemon juice and spices
3. Serve over salad, on a sandwich, or stuffed inside a pita

Baked Beet Falafels

Okay, I like beets now..it's a thing. I also love falafel's so why not mix the two? You get an incredible color from these and they're delicious. This was my lunch today, I just broke the falafel up on a Flatout wrap, added some kale, crunchy cole slaw mix, bell peppers, cucumber and topped with a little bit of Drew's Organics peppercorn ranch dressing. So good! I wish I would have gotten a better picture of the whole falafel! Oh wellll.....let's make 'em!

serving size: 12 falafels

What you need:

• 1 can of chickpeas
• 2 medium sized cooked beets, diced
• 1-2 teaspoons minced garlic
• little bit of avocado oil
• 1/2 lemon, juiced
• 1/4 cup oats
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 red onion, diced
• 1/2 cup cilantro, roughly chopped
• handful of parsley

What you need to do:

1. Preheat oven to 350
2. Line a baking sheet with parchment paper
3. Honestly, I threw all of the ingredients in my food processor and processed! That easy
4. Form into 12 balls and smoosh them down on the parchment paper
5. Bake for 15 minutes, then flip and bake 15 more minutes
6. Remove from oven and enjoy!

Vegan Spinach and Artichoke Pizza

I finally got to try the Caulipower pizza crust! It was so good! A lot better than my homemade cauliflower crust, haha. I had to make half of this a normal pizza for Sean (his half is not vegan, it has cheese). I was pleasantly surprised that he enjoyed the crust too!

serving size: one pizza, we got 6 slices out of this

What you need:

• 1/2 teaspoon olive oil
• 1 tablespoon avocado oil
• half of a shallot, diced
• 2 teaspoon minced garlic
• 3 cups spinach
• 1 can of artichokes, chopped
• 2 ounce Kite Hill chive cream cheese
• 1/4 cup Just Mayo
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt 
• 1/8 teaspoon pepper
• pepper flakes to top

What you need to do:

1. Preheat oven to 425 
2. Brush crust with olive oil
3. In a pan, saute avocado oil, shallot and garlic until fragrant, about 1 minute
4. Add in spinach, artichokes, garlic powder, salt and pepper
5. Cook until spinach is wilted, then add vegan mayo and cream cheese
6. Cook until combined
7. Top crust with spinach mixture and bake on the top rack (or pizza stone) for 16 minutes or whatever the package says, I forget!
8. Let cool a couple minutes then enjoy!

Mini Grocery Haul

I got to go to the new Kimberton Whole Foods and it was great! I needed nothing so had a little (expensive) fun. Then I stopped at the Farmer's market for fruits and veggies!

Secret Ingredient Fudgy Brownies

Welp, there's a weird thing in these and when I was concocting this in my kitchen it was kinda freaking me out but! these are so good! I'm bringing them to Easter dinner and not telling anyone what's in them til after they eat them! muhahahah

serving size: 9 brownies

What you need:

• 1 can of black beans (no salt added, drained and rinsed very well)
• 2-3 tablespoons cacao powder
• 1/2 cup of oats
• 1/3 cup of honey (use agave or maple syrup and these would be vegan!)
• 2 tablespoons coconut sugar
• 2 teaspoons vanilla extract
• 1/4 cup coconut oil
• 1/2 teaspoon baking powder
• 1/2 cup dairy free chocolate chips (I love Enjoy Life's)

What you need to do:

1. Preheat oven to 350 degrees
2. Grease whatever kinda dish you're using
3. Rinse your beans very well
4. Add all ingredients except the chocolate chips to a blender, processor or mixer
5. Fold in chocolate chips after processing
6. Add your mixture to your greased dish, pop it in the oven for about 20 minutes
7. Take out and let sit 10-15 minutes before cutting
8. Eat!!!!

Grilled Curry Chicken Flatbread

This came together fast and was so tasty! I adapted it from a Cooking Light recipe but changed a bunch of things around. I don't normally cook with curry powder and I don't know why I don't because it is so delicious! This is really filling and topped with veggies and a great yogurt sauce.

Serving size: I'd say about 2 flatbreads? 

What you need:

• 1/2 cup shaved carrot
• 2 teaspoons grated fresh ginger
• 1/2 cup rice vinegar 
• 1 teaspoon coconut sugar
• 1.5 teaspoons curry powder
• 1/2 teaspoon turmeric
• 2 tablespoons avocado oil
• 1/2 cup plain yogurt 
• 2 teaspoons honey
• 1/2 teaspoon salt
• Pinches of garlic powder, curry, turmeric, salt and onion powder for chicken breast
• 2 cups chicken breast, diced
• Kale
• Fresh cilantro
• Chopped peanuts
• Whole wheat pitas

What you need to do:

1. Combine carrots, ginger, vinegar, 1/4 cup water and sugar. Bring to a boil then remove from heat
2. Combine curry, turmeric and 1 teaspoon oil in a microwaveable bowl and cook 30 seconds
3. Add in yogurt, honey and salt
4. Heat a pan with 1 tablespoon avocado oil and sprinkle your diced chicken with curry powder, turmeric, salt, garlic powder, onion powder and a dollop of the yogurt mixture.
5. Cook chicken about 12 minutes or until cooked throughout.
6. Heat a pan with 1 tablespoon avocado oil 
7. Wait til the oil is shimmering then place pitas in and cook til char marks start showing
8. Assemble! Top pita with yogurt mixture, chicken, kale, chopped peanuts and carrot mixture. Top with kale and cilantro
9. Enjoy!

Breakfast Yogurt Bowl

Yogurt bowls are my new favorite thing to have for breakfast! They're so easy and you can put whatever you want in them. This bowl has very few grams of added sugar and still manages to be super sweet, plus lots of protein to keep you full.

serving size: 1 bowl

What you need:

• 1/2 cup of yogurt (I used Stonyfield plain organic) 
• spoonful of apricot jam (I useed a brand called Good Good Sweet Sweetness or something weird like that..it had no added sugar so I was pumped)
• spoonful of vegan vanilla chai granola (I used One Degree Organic of course)
• 3 pieces of fresh pineapple
• handful of dried mulberries (I used Navita's Organics)
• sprinkling of flax and chia seeds (Garden of Life Fruit and Flax)
• topped it was honey (Bee Honey! it's so good)

What you need to do:

1. Put your yogurt in your bowl and decorate the shit out of it with toppings!

Vegan Black Bean Sweet Potato Burgers with Avocado Basil Pesto

Definitely making these a million times in the summer. I didn't even mash the black beans so this was literally the easiest homemade burger recipe I've ever made. And it was crunchy on the outside and softer on the inside and just great! You also have to make this pesto to go on top. GAME CHANGER!

serving size: 4 normal sized burgers, or can make smaller to have sliders. (I definitely had 5 uneven burgers from this batch...haha)

What you need:

For the burgers:

• 1 can of black beans
• 1 medium sized sweet potato, cooked either in the microwave or roasted in the oven
• 1 medium onion, diced
• 1 teaspoon minced garlic
• 1/4 cup sun dried tomatoes in oil
• 1 tablespoon dried basil
• 1/4 cup whole wheat bread crumbs
• 1/4 whole wheat flour
• 1-2 tablespoons avocado oil or olive
• 2 teaspoons salt
• 1/4 teaspoon pepper

For the pesto:

• 1/2 an avocado
• 2 cups packed basil and spinach
• 3 tablespoons olive oil
• 1/2 cup pine nuts
• 1 tablespoon Parmesan cheese (sub nutritional yeast to keep vegan)
• 1/2 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper

What you need to do:

Burgers:

1. Heat 1 tablespoon oil in pan
2. Saute onions, sun dried tomatoes and garlic for 3 minutes
3. Scoop out the inside of your sweet potato and combine with black beans in a large bowl
4. Heat 1 more tablespoon in the same pan
5. Next, add in your onion mixture from the pan
6. Add breadcrumbs, flour, basil, salt and pepper
7. You can mash your mixture at this point but I chose not to
8. Form into patties
9. Add patties to heated pan and cook about 5 minutes on each side on medium heat
10. Top burgers with whatever you desire and a dollop of the pesto and you have a delicious veggie burger!

Avocado Pesto:

1. Add all ingredients to a food processor and process til desired consistency
2. Eat on everything!

Paleo Apple Pumpkin Spiced Banana Bread with Chocolate Chips and Walnuts

Welp, my whole house smells amazing right now because of this bread. I had a couple old, really brown, scary looking banana's so I knew it was bread time! This bread is paleo, gluten free and refined sugar free!

serving size: 1 loaf

What you need:

• 3 very ripe banana's, mashed
• 3 eggs
• 1/4 maple syrup (I used the Maple Guild's cinnamon infused syrup)
• 1/2 nut butter of choice (I did a cashew/almond mix)
• 1/3 cup coconut flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• pinch of ground cardamom
• pinch of sea salt
• Optional Toppings: Dairy free, chocolate chips, pecans, walnuts, banana slices...

What you need to do:

1. Preheat oven to 350 degrees
2. Grease a loaf tin
3. Combine banana's, eggs, maple syrup and nut butter until smooth and very little chunks.
4. Combine flour, spices, baking soda and powder and salt
5. Pour dry ingredients into wet and stir well 
6. Top with any additional toppings you want
7. Bake for 50 minutes
8. Enjoy!