This is a weekly recipe we make, so much flavor!
Serve on rice or just on broccoli.
Another recipe with so much flavor. Everyone gobbles them up! Serve with hummus, rice and cucumber salad.
Love this creamy hummus!
2 cans chickpeas
Liquid from canned chickpeas (add gradually to your desired thickness)
1 cup tahini
Juice of 1 lemon
4 garlic cloves
1 tsp salt
1 tsp pepper
*Blitz it on up in a food processor
Every week I batch prep my salads so they are quick to make. This helps me eat a salad every day. Get your fiber for the day!
Sauté any veggies you want in a bit of veggie broth. Then add low sodium soy sauce or GF tamari, nutritional yeast and red pepper flakes (All to your taste). Add in your cooked ramen.
-Pasta of your choice
-1 med sweet onion, 2 garlic cloves (minced), 1 cup mushrooms- chop them all up and sauté in veggie broth.
-Add 1/2 a can coconut milk, 2 tblsp nutritional yeast, 2 tblsp tahini, 1/2 tsp salt, 1 tsp cumin, juice of 1/2 a lemon, 3/4 cup green peas and 1/4 cup vegan Parmesan (or non vegan). Add cooked noodles.
1 lb shredded hash browns (I use ones with no salt or oil added)
1/2 tsp garlic powder
1/2 tsp dried basil
Salt/pepper to taste
Oven 425
Cook hash browns until browned. Cool 10 mins.
Squeeze hard in a ball.
Press down on parchment covered cookie sheet.
Bake 20 mins, flip over and bake 20 mins.
Add toppings, bake 8-10 mins more.
If you are fighting a sugar tooth try this healthy snack.
Take pit out of fresh date, fill with your fav nut butter. It’s sooo good!
Put everything in an Instant Pot. Cook manually on HIGH 4 mins and natural release 10 mins. Use an immersion blender and make creamy.
Healthy & refreshing! Great alternative recipe to ditch the sugary drinks.
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