I do a lot of these really simple salads, but this is me that turned out sooooooo yummy! No added fats, no dressing even, just juicy sweet fruits and raw greens. Pure, clean, and simple! The more ripe and fresh your fruit the better this will be!!
You need:
2-3 cups leafy greens
1/2 juicy maggo, chopped
5-6 large strawberries, sliced
3-4 dates, chopped
Toss all ingredients. Stuff face. Smile 🙂
The end.
Oh wow, this turned out sooooooo delicious! These can be both vegan and gluten free easily using vegan choc chips and gf oats! Moist, thick, and chewy, with the perfect blend of tart cranberries, crunchy walnuts, and melty sweet white chocolate morsels. Deeeeeelicious! An instant favorite!!!
You need:
5 bananas, very ripe
1/4 cup almond milk
4 dates
2 cups oat flour (made from steel cut gf organic oats in my case)
1 cup gf rolled oats
1 flax “egg”
1 tsp vanilla extract
1 tbsp coconut vinegar
The crockpot makes this almost too easy!! I found some organic Thai green curry powder and had to give this a try. The crockpot makes the veggies’ texture downright creamy! Not your crispy stir fry, but a soft juicy comfort food treat!! Plus it is only one dish to clean and doesn’t get any easier! This came out creamy and spicy and oh so satisfying!!
You need:
1/2 cup veggie broth
about 3-4 tbs coconut cream
2 tbs green curry powder
3 cloves garlic, chopped
1/2 yellow onion
Mix the above ingredients in the bottom of your crockpot.
Then add:
1 red bell pepper, cubed in large pieces
3 carrots, cut into 2 in cubes
The greens of 3 beets, chopped
2-3 tbs carrot greens chopped
8 oz crimini mushrooms, cut in half
Turn crock pot onto high and cook for total of 3hours, stirring about once an hour.
About 2 hrs in, add:
5oz extra firm tofu, pressed and cubed (I love the TJs extra protein organic tofu; it is super firm and holds together well.)
Serve over rice!
I used a mixture of brown and black rice.
Enjoy!!
Coconut or crushed cashew garnish optional.
Green onion and cilantro garnish strongly recommended!
Slightly sweet, slightly savory, very filling! This is a delicious, quick, warm breakfast. Another way to sneak a veggie into breakfast 🙂
You need:
1/2 cup oats (I use gf organic whole oats)
5oz steamed butternut squash
1tsp cinnamon
1tbs pb2 (a powdered, de-fatted peanut butter- if you don’t have, just subs for regular pb!)
1/2 banana thinly sliced
about 1 cup water
Combine all ingredients into a microwave safe dish and heat for about 2 minutes or until oatmeal is cooked, stir and enjoy!! Feel free to add more banana, other seeds/nuts, or use milk of choice in place of water!
Another vibrant, simple lunch time salad! I love the sweet citrus with the mouth burn of the jalapeños! Totally optional but so satisfying to me!! Yummmmy!
You need:
2-3 cups mixed greens
1/2 red bell pepper, chopped
1/4 zucchini, chopped
1/4 jalapeño, minced
1-3 tbs fresh cilantro
2-3 mandarin oranges
1/2 lemon, squeezed
About 1 cup chopped red cabbage
Toss all ingredients and enjoy!! 😀
Oh yum, how I love plantains! Sweet and spicy are such happy loves! So complimentary! This one is so colorful and flavorful, how I love my vegan dinners!
You need:
1/2 red onion sliced
1 large plantain, sliced
Large stalk bok choy, chopped
2 tomatoes, chopped
Crushed red pepper, dash
1 spray coconut oil
Spray pan with small amount coconut oil spray. Sauté onion and sliced plantain in pan until lightly browned. Add tomatoes and bok choy, red pepper and sauté as tomatoes reduce! Add water if you want to cook longer/ make veggies softer! That’s it! Serve over brown rice! Yummmmy!
I know I know, brownies made of fruits and veggies, but hey they are chewy and satisfying while still being good for you! Serve with some banana soft serve! (I will post a recipe for this, stay tuned…) I love the creamy texture with the carob chip crunch:) If you like almond flavor, I highly recommend the almond extract. If you don’t like or can’t have almond, you can subs for vanilla.
You need:
1 large ripe banana, mashed
8 medjool dates, puréed
1/2 cup soy milk
1.5 tsp almond extract
1 cup cocoa/cacao
1/2 cup flour (i mixed brown rice and oat flour)
1/2 tsp each baking powder and soda
2 tbs flax
1/4 cup carob chips
2 cups shredded zucchini
Mix all together and turn into non-stick silicone baking pan.
Bake at 350 for 40-50 min, depending on how chewy you want the inside. I used a large regtangular bread loaf pan; cook until toothpick comes out clean. Enjoy!
