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!

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!

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!

Iced Matcha Latte

I have officially perfected my Matcha Latte! Sweet, frothy and delicious! And super simple to make. I make it before work and if you know me, that's amazing because I literally wake up 30 minutes before I have to leave for work!

serving size: 1

What you need:

• 1 cup unsweetened almond milk
• 1/2 tablespoon sweetener of choice (I go between honey or maple syrup..if using maple syrup use 1 teaspoon)
• 1 teaspoon matcha powder
• 1-2 teaspoons coconut butter
• 1/2 teaspoon cinnamon
• 3-4 ice cubes
• you could also add in 1/2 teaspoon of vanilla!
• ice cubes to serve it over

What you need to do:

1. Add everything to blender and blend!
2. Serve over ice

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!

Moroccan Spiced Chickpea Bowl

Even though I didn't feel like cooking (takeout sushi was calling my name!) I decided to make a kinda big (it's just me this week) batch of something to have for leftovers this week. I really wanted a bowl style meal and was really feeling something spicy with a bit of sweet! That's where this came about. Added in some raw veggies I had in the fridge and then fried up a Siete almond flour tortilla to make a "chip" and made a quick spicy yogurt sauce (which I measured nothing..I'm sorry!) and wwwaaaallllaaaaa, I had a delicious dinner!

serving size: I'd say this would make 3-4 bowls

What you need:

• 1 can of chickpeas
• 1 can of diced tomatoes (I used unsalted because I like to go in with my own)
• 1/2 tablespoon olive oil
• 1/2 small onion, diced
• 1-2 teaspoons minced garlic
• 1/4 cup red pepper and tomato stock (I used Pacific Foods)
• 1/2 teaspoon chili in adobo sauce
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 1 cup uncooked farro
• additional toppings* raw veggies, yogurt sauce, hummus, pita

What you need to do:

1. Saute onions and garlic in the olive oil in a large pan over medium heat
2. Add in your chickpeas, spices and chili in adobo sauce and cook about 5 minutes.
3. Start boiling your farro
4. Add the stock and diced tomatoes and simmer it up for around 18-20 minutes
5. Dice up any veggies or make any sauces
6. Assemble your bowl!
7. Eat!!!!

Vegan Pizza with Homemade Cheese Sauce and Garlicky Spinach

My homemade cheese sauce was the bees knees so I had some Caulipower plain crusts so my brain was like, hmmm, let's make a vegan white pizza! And it was amazing!

serving size: one pizza

What you need:

• Crust (any kind will do, I used cauliflower crust)
• Vegan cheese sauce (recipe posted a couple back)
• 2 cups spinach
• 1.5 teaspoons avocado/olive oil
• 1/2 tablespoon dehydrated minced onion
• 1-2 teaspoons minced garlic
• little bit of olive oil to spread on the crust
• Optional toppings* hunks of vegan cheese, basil, parsley, oregano..

What you need to do:

1. Make that vegan cheese sauce if you haven't already!
2. Preheat oven based on crust choice
3. Spread some olive oil across your crust
4. Heat your oil and dehydrated onions in a small pan
5. Once you hear them crackling, add in your spinach
6. Dump your minced garlic on now and cook spinach til wilted, about 1-2 minutes
7. Remove spinach from heat
8. Add your cheese sauce to the crust
9. Top with spinach mixture
10. I added some fresh parsley and basil from my garden before serving!
11. YUM, YOUUU DONE

Mini Apple Spiced Muffins with a Crumbly Streusel On Top

Perfect size for a grab and go breakfast or have a couple after dinner for dessert! My batter was a little sticky so I kinda kept adding in coconut milk and I wasn't measuring so do what works best for you! I also used Fuji apples but feel free to experiment with whatever!

serving size: 24 mini muffins

What you need:

Muffins -

• 2 cups whole wheat flour
• 1.5 teaspoons baking powder
• 3/4 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon cardamom 
• 1/4 teaspoon salt
• 1/2 tablespoons melted coconut oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon sticky sweetener of choice (I used a "syrup" made from erythritol I believe from a brand called Good Good)
• 1/2 cup Greek yogurt
• about 1 cup coconut milk, separated
• 3 small apples, diced

What you need:

Streusel - 

• 1/2 cup of oats
• 1-2 teaspoons cinnamon
• melted coconut oil
• 1-2 teaspoons honey
• pinch of sea salt

What you need to do:

1. Preheat oven to 350
2. Grease a muffin tin
3. Add all dry ingredients together in a large mixing bowl.
4. In a smaller bowl, add all liquids together and yogurt and 1/2 cup of the coconut milk and mix well.
5. Add wet into dry and stir well.
6. Fold in apple chunks and mix well.
7. Mix all your streusel ingredients together and top muffins.
8. Bake in oven for about 15 minutes
9. Done, yum! 

Easy, Vegan Cheese Sauce

Took my first crack at making a vegan cheese sauce and it turned out really well! Husband approved too so I know it was tasty. Here's the easy recipe

serving size: around 2 cups!

What you need:

• 2 cups unsalted veggie stock
• 3/4 cup almond milk
• 1/4 cup whole wheat flour
• 3/4 cup vegan cheese (I grated up Field Roast's slice, about 5 or 6 of them)
• 1 tablespoon vegan cream cheese (I used Kite Hill's Chive cream cheese)
• 1/4 cup of nutritional yeast
• pinch of salt
• pinch of pepper

What you need to do:

1. Bring stock and milk to a boil.
2. SLOWLY whisk in the flour, stirring continuously and lower the heat til your mixture is simmering.
3. Add in your nutritional yeast, whisking away.
4. Add in the cheese and simmer for 10-15 minutes, whisking and watching until the sauce thickens up.
5. Done! Enjoy

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!

Gluten Free, Vegan Spiced Carrot Cake Bread

Never in my life have I tried quinoa flour but I got some at work and had to try it out. It actually smelled really good in the bag! You could always use regular flour here, but then it wouldn't be gluten free. This recipe is great for someone with sensitivies because it is also vegan! (woo, no eggs) I might try and make some kind of icing for it.....

serving size: 1 loaf

What you need:

• 1/2 cup grated carrot
• 3 small bananas, mashed
• 2 cups quinoa flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon pumpkin pie (or apple) spice
• 1/2 cup maple syrup (I used a cinnamon infused one!)
• 1 tablespoon coconut oil
• 1/4 cup almond milk
• 2 teaspoons vanilla extract
• optional* more shredded carrot for the top, walnuts or pecans, icing!

What you need to do:

1. Preheat oven to 350
2. Grease a pan (I used a loaf pan, obv)
3. Mix all your dry ingredients together, then fold in any additional exras (nuts, coconut chips, etc)
4. Mix all your wet indredients together, then pour into bowl of dry ingredients
5. Whisk everything together
6. Pour your batter into greased pan and top with coconut chips, more grated carrot and whatever else you decide to use
7. Cook for 40 minutes then check with a toothpick if done
8. If not, return to oven for an additional 5-10 minutes
9. Let cool for 15, then enjoy!

Quick Sweet Potato Noodle "Nests" with an Egg Inside

Quick, healthy, filling breakfast idea here, guys. All you need is a couple ingredients for this recipe and you're good to go!

Serving size: probably a lot of nests..I only made one and I'm using the leftover "noodles" in a recipe for this week!

What you need:

• 1 tablespoon avocado oil
• 1 teaspoon dehydrated onion (can use fresh, I'm just lazy)
• 2 teaspoons minced garlic 
• 1 egg
• 1 handful sweet potato noodles
• 1/4 teaspoon black pepper
• Hemp seeds
• Optional* paprika, salt, garlic salt, sriracha, crushed red pepper flakes, hemp seeds

What you need to do:

1. Heat your oil over medium heat on your stovetop
2. Add in garlic and onions and saute until fragrant, about 1 minute
3. Add in your sweet potato noodles and cook for about 6 minutes or until tender 
4. Form a hole in the middle of your noodles and crack an egg inside the hole
5. Cook for about 2 minutes 
6. Then, add in a splash of water and cover your egg for an additional 1-2 minutes or until desired doness of egg. (I like mine dippy!)
7. You're done! Top with any optional toppings and enjoy

Hummustir Spicy Hummus Pasta

So amazingly healthy and delicious and easy as fuck, guys! Make this every night cause it was so good. I even gave some to my best friend and she loved it! This can go so many different directions too..roasted red peppers, garlic, jalapeno..the possibilities are seriously endless.

Serving size: depends on how much pasta you make..around 8 ounces I'd say! Or about 4-6 bowls

What you need:

• Whole wheat pasta
• 1 cup of hummus 
• 1 tablespoon of sundried tomato oil 
• 1/4 cup sundried tomatoes 
• 2 teaspoons minced garlic
• 1 teaspoon dehydrated onion
• 1 cup chicken stock
• 2 big handfuls of spinach or kale

What you need to do: 

1. Cook pasta
2. Saute oil, garlic and sundried tomatoes for 3 minutes or until garlic is fragrant 
3. And in cooked pasta and hummus 
4. Add in chicken stock until thickened then throw in spinach and cook an additional minute or until spinach/kale is wilted
5. Enjoy!

Paleo Zucchini Chocolatte Muffins

Sneaking veggies into all my desserts is my thing! Healthy is also my thing and these are great alternatives to crazy sugar packed muffins! Chocolate, healthy, decadent dessert (or breakfast!) what more could you want?

What you need:

• 1 medium sized zucchini, shredded
• 1 ripe banana, mashed
• 2 eggs
• 2 tablespoons coconut oil, melted
• 1/4 cup maple syrup or sweetener of choice
• 1/4 teaspoon sea salt
• 1.5 cups almond flour
• 3/4 cup cassava flour
• 1 teaspoon baking soda
• 1/3 cup roasted carob powder, can also use cacao or unsweetened cocoa
• 1/2 teaspoon cinnamon
• 1/8 teaspoon pumpkin spice seasoning
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened almond milk
• 1/4 cup dairy, gf chocolate chips

What you need to do:

1. Preheat oven to 350 degrees
2. Line a muffin tin with liners or grease with cooking spray
3. Shred your zucchini, then squeeze out all excess liquids. Set aside
4. Add everything else in a bowl, minus chocolate chips and stir together. 
5. Fold in zucchini
6. Fold in chocolate chips
7. Bake in oven for 25-28 minutes
8. Let cool for 15 minutes
9. Eaaaat them suckers cause they're good

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!

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!