Simple. Healthy. Vegan. The indulgent part here is the mini chocolate chips, otherwise only whole plant foods! So of course you could make the chips optional or suns for raisins or something, but what can I say? Chocolate.
2 very ripe Bananas
1.5 cups rolled Oats
1/3 cup mini chocolate chips (I like Enjoy Life brand)
Yields about 14
Combine all ingredients in a bowl, mashing banana and oats before adding the chocolate chips, and drop by sooonfuls on lined cookie sheet.
Bake at 350 x 15min.
That is it! Store in sealed container in the fridge, but the texture is best when fresh.
Fall is approaching and with it all the squashes and pumpkins! Keeping it simple here with the old standby, creamy, vibrant, butternut squash. This bowl is SO satisfying, full of protein, healthy fats, and complex carbs. A great comfort feast for cooler nights and so so tasty!!
-1/2 large butternut squash roasted (cut in half and baked face down at 375 for 35 min)
-2 small yellow potatoes steamed
-Sweet brown rice cooked
-Green onion, chopped
-Black soybeans, cooked
-Sesame seeds garnish-not pictured 🙂 avocado and cilantro or fresh parsely would also make great garnishes!
Making the rice/beans and steaming/roasting the veggies is really all there is to this one. Otherwise simply assemble in a bowl, cutting squash and veggies into cubes and drizzling with the sauces, sprinkling with garnishes. I like to put everything in the romaine leaves and wrap them up like little tacos too 🙂 soooooo tasty!
Ok this hummus looks ugly, but tastes really good! Just simple, creamy, and heathy, and without any overt fats!! The naturally soft sweetness of cooked carrot and eggplant is the key.
1 large cooked carrot
3 pieces of cooked eggplant ~2/3 cup
1cup chick peas
1/2 large lemon juiced
1tbs green onion
Salt/pepper to taste
Simply combine all ingredients in a high speed blender and enjoy! Excellent with crackers, veggies, or on a sandwich, especially with avocado 🙂
Looking for healthy cheap lunch options or a quick dinner? Take that leftover grain and left over legume and make a nutritious delicious meal of it!
Red onion, 1/4 chopped
Lime, 1/2 juiced
cucumber, 1/2 chopped
Garbanzos, about 1 cup cooked
Wild rice/quinoa blend, 1 cup
Avocado, 1/3, chopped
Salt/pepper to taste
Simply combine all ingredients in a large bowl and enjoy! Put on crackers, in a wrap, on greens, or simply eat with a fork! This is one well rounded, balanced, and filling meal!
This is so simple and makes the entire house smell so good! I had intentions of making these onto something more elaborate, but they came out looking and smelling so perfect, that I decided they should remain the star of the meal/snack/dessert! Combining with some sticky rice and creamy tahini is the perfect snack for anytime 🙂
About 8 small apples, sliced
1 cup water
1tsp pumpkin pie spice
Dash ground clove
Dash ground nutmeg
You could use coconut oil spray instead of water and some sugar, salt, etc for flavor, but for me this is perfect. Simply put all ingredients in a baking dish and toss well to coat apples.
Then bake at 375F x 25min
Serve over brown rice or oatmeal with a drizzle of tahini or nut butter for an amazing breakfast or dessert! I used sweet brown rice and tahini, amazing!
This savory veggie soup is so simple and yet so satisfying! Sometimes there is just nothing better in the world than a chunky vegetable soup with a light clear broth. It just feels so nourishing and restoring! I definitely need to make this more often 🙂 In this recipe I used the kind of sweet potatoes that are white on the inside and out. These are delicious if you can find them! Otherwise, you favorite potato of choice will be just fine. Yukon Golds would be my second choice in this recipe. Leeks make for such a soothing broth base, and are full of nutritional properties as well. Eat this and be nourished!
Thyme, 1 sprig
Bay leaf 1
Garlic 4 cloves
Leek 1 large, washed and cut
Black Pepper, dash
3-4 cups water
1 medium/large potato, chopped into 1/2-1in cubes
2 broccoli stems chopped
3 stalks celery, chopped
2 carrots, coined
Fresh parsely, sprig chopped
3 oz Mushrooms, halved
I simply threw all these ingredients in my Instant pot, and put on the soup mode for 15min! Alternatively, combine all on the stovetop and simmer, until vegetables reach desired level of tenderness. Serve with salad or bread, or just on its own in a huge bowl :D. Some chick peas or barley would also be great in this soup, and some avocado garnish would be awesome too. ENJOY!