Lemon Chia Collagen Overnight Oats

I love all things lemon flavored but hate water with a lemon? Weird, right? Anyways, these are delicious, a perfect summer-y overnight oat recipe.

serving size: 1

What you need:

• 1/2 cup oats
• 1 tbsp chia seeds
• 1/2 tablespoon maple syrup
• 1/2 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 3/4 cup unsweetened almond milk
• Lemon zest
• Vital protein collagen packet

What you need to do:

1. Add everything to an airtight container, stir and place in fridge overnight
2. Enjoy warm or cold the next day

Spicy Vegan Curry

Three words: SPICY VEGAN CURRY. What more could you want? This was so good! and very spicy. AAAAND husband approved. I served this over farro but was really envisioning it over cauliflower rice..just ran outta time to make some!

serving size: 6 servings

What you need:

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 3 teaspoons minced garlic
• 1 block of firm tofu, pressed and cubed
• 1 sweet potato, diced
• 1 eggplant, cubed
• 1 can of chickpeas, drained
• 1 can of unsalted, diced toamotes
• 2 cups of packed spinach
• 2 cups of veggie broth
• 1 cup of water
• 1 teaspoon coriander
• 1/4 teaspoon cinnamon
• 3 teaspoons cumin
• 1/4 teaspoon cayenne
• 1.5 teaspoons garam masala
• 1.5 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder
• 1 teaspoon chili in adobo sauce
• 1 teaspoon paprika

What you need to do:

1. Heat olive oil and saute onion until translucent, about 3 minutes over medium high heat
2. Add in garlic, tofu and sweet potatoes and cook about 10 minutes or until tofu is crispy and brown
3. Add in your water and broth, then add in your eggplants, chickpeas and diced tomatos
4. Next, add in all your spices and stir well
5. Bring everything to a boil, then reduce heat and simmer for about 30-35 minutes or until sweet potatoes are cooked
6. Add in your spinach and cook another 1-2 minutes until wilted
7. Serve over rice, farro, quinoa and enjoy!

Superfood Smoothie Bowl

A super packed bowl of superfoods and deliciousness to start your morning off right + keep you full for hours! Fresh fruits from my garden made this extra great!

serving size: 1 bowl

What you need:

• 1/2 cup frozen blueberries
• 1/2 frozen blackberries
• 1/2 cup nut milk
• splash of water
• 2 dates
• 1 handful kale leaves
• 1 tbs almonds
• 1 tbs oats
• 1 tsp spirulina
• 1 Vital Protein collagen packet
• 1 tbs hemp seeds
• 1/2 tbs chia seeds
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 4 ice cubes
• additional toppings* granola, fruit, chia seeds, coconut, cacao nibs, honey, anything really!

What you need to do:

1. Blend everything but ice in blender
2. Add as much ice to desired thickness then blend again

Cacao Coconut Collagen Coffee

Posting this because I got A MILLION AND ONE requests for the recipe!

serving size:1

What you need:

• 2 dates
• 1 cup coffee concentrate
• 1 cup nut milk
• 1 cup water
• 1 tbs cacao powder
• 1 tsp vanilla extract
• 1 tsp coconut sugar
• 1 scoop Lono Life mocha collagen peptides
• optional* pinch of sea salt, cinnamon

What you need to do:

1. Blend everything in a high speed blender
2. Serve over ice
3. Enjoy!

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

Miso Tempeh Bowl with Veggies and Quinoa

This was so good! I've been incorporating miso into everything from eggs, to my veggies so of course I made a quick sauce using it for my tempeh marinade!

What you need:

• 1 package tempeh
• 1/4 cup liquid aminos
• 3 tablespoons avocado oil
• 3 teaspoons minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon miso paste
• 1 tablespoon chili garlic paste
• 1 cup uncooked quinoa
• any veggies of choice!
• optional* green onions, sesame seeds, shallots, sriracha

What you need to do:

1. Preheat oven to 400
2. Cook quinoa according to package directions and set aside
3. Slice your tempeh into cubes
4. While quinoa is cooking, make your marinade by whisking all the ingredients above together and add in sliced tempeh
5. Marinade for as long as it takes you to dice your veggies up!
6. Toss your veggies in avocado oil and some crushed red pepper, salt and pepper
7. Add veggies and tempeh to greased tray and roast for 15 minutes
8.  Assemble your bowl and drizzle with sriracha!

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!

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!

Turkey Burger Tomato Soup

Soup! Because, snow! Lots of snow here so I went with a homemade soup tonight and paired it with my paleo seed bread and a rainbow heart salad and it was all so amazingly great! This soup actually surprised me on flavor because I feel like sometimes it's hard to pull out flavors in my soups and stews because all my stocks/broths/tomatoes that I base them off of are no salt added or low salt. But this packed a great flavor punch and I'm really happy with how it turned out! Instant Pot recipe below!

serving size: A lot. I'd say almost 12 bowls of this stuff

What you need:

• 1 pound ground, lean turkey
• 1 medium yellow onion, diced
• 2 large carrots, sliced and diced
• 3 cups of kale, chopped with stems removed
• 4 cups of chicken broth
• 1 15 ounce can diced tomatoes
• 1 6 ounce can tomato paste
• 3/4 cup of 2% milk
• 2 tablespoons avocado oil
• 2 teaspoons minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon minced, dried onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 2 teaspoons salt (if you're using no salt/low sodium things)
• 1/4 teaspoon pepper

What you need to do:

1. In a blender, add diced onion, diced tomatoes, tomato paste, broth, milk, garlic, oregano, basil, salt and pepper. I did this in 2 parts because my blender isn't big enough!
2. Add in your avocado oil to your instant pot, turn on the saute button, add in your ground turkey, minced, dried onions and garlic powder.
3. Brown turkey slightly then add in your tomato blender puree.
4. Add your carrots and mix everything together.
5. Lock your instant pot lid in place, hit the pressure cook button, turn your valve to sealing and set to high pressure for 10 minutes.
6. Let your pot work its magic! After the 10 (longer since it has to create pressure) minutes is up, release pressure by turning the valve to venting.
7. Once venting has stopped, lift the lid and add in your kale.
8. Stir and place the lid back on for 5 more minutes
9. It's done! Eat it up, I topped mine with some nutritional yeast for a slight cheese flavor!