Tag: recipe

Grilled Watermelon & Honeydew Salad

Grilled Watermelon & Honeydew Salad

Grilled Watermelon & Honeydew Salad Ingredients: 1/2 medium honeydew melon, peeled, seeds removed, cut into wedges 1/4 medium seedless watermelon, cut into wedges 1 1/2 tablespoons extra virgin olive oil 1/4 teaspoon Pink Himalayan salt 1 1/2 teaspoons balsamic vinegar 1/3 cup mint leaves, torn 

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies Serves 12 Ingredients: 1 1/2 cups almond flour 1 1/2 teaspoons baking powder 3 tablespoons coconut oil (melted) 3 tablespoons maple syrup 1 teaspoon vanilla extract 2 tablespoons unsweetened almond milk 1/3 cup organic dark chocolate chips (or semi-sweet) Directions: 1. 

Marinated Veggie-Lentil Salad

Marinated Veggie-Lentil Salad

Marinated Veggie-Lentil Salad

Ingredients:

1/4 cup apple cider vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon cayenne Pepper
2 cups broccoli (chopped into small florets)
1/2 English cucumber (diced)
1 cup matchstick carrots
1 yellow bell pepper (finely sliced)
1 cup cherry tomatoes (halved)
1 cup chopped purple cabbage
2-3 scallions, chopped
2 cups brown lentils (cooked, drained and rinsed)

Directions:

1. Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.

2. Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well. Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

*I like to marinate veggies for at least 2 hours before serving. Delicious up to 3-4 days in fridge!

Blueberry Crumble

Blueberry Crumble

Blueberry Crumble Ingredients: 1/4 cup coconut oil 4 cups blueberries (fresh or frozen) 1 1/2 cups almond flour 1 cup pecans (chopped) 1/4 tsp sea salt 1/4 cup maple syrup Directions: 1. Preheat oven to 350ºF and grease a pie pan with a bit of 

4 Layered Mason Jar Salads

4 Layered Mason Jar Salads

Liven up that same old salad by layering those fresh ingredients into a mason jar! Perfect for your summer get-together or grab and go for lunch, these layered salad jars are jammed packed with flavor. Grab, go and enjoy! Mason jars are useful for a 

Rainbow Tempeh Bowl

Rainbow Tempeh Bowl

Rainbow Tempeh Bowl

Ingredients:

4 cups broccoli florets

1 teaspoon avocado oil

2 cups shredded carrots

1 red bell pepper, thinly sliced

2 scallions, chopped

1 tablespoon black sesame seeds (optional, for garnish)

1 block tempeh, cubbed

1 1/2 teaspoons toasted sesame oil

1/4 cup tamari

1 1/2 tablespoons freshly squeezed lime juice

Serve over brown rice, quinoa or cauliflower rice

Peanut Dressing Ingredients:

1 1/2 tablespoons toasted sesame oil

1/4 cup tamari

1 1/2 tablespoons freshly squeezed lime juice

1 tablespoon maple syrup

1/3 cup natural peanut butter

2-4 tablespoons water (add 1 time at a time until you reach desired consistency)

 

Directions:

1. Cook the brown rice, quinoa or cauliflower rice according to the directions on the package.

2. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Add the broccoli and avocado oil and toss to combine. Bake for 15 to 20 minutes. Remove and set aside.

3. In a bowl, add the tempeh along with the sesame oil, tamari and lime juice. Let marinade soak in for at least 5-10 minutes. The longer time it marinades, the more flavor! Heat a non-stick pan over medium heat and add the tempeh. Cook for about 8 to 10 minutes, flipping halfway through. Remove and set aside.

4. In a blender or food processor make the peanut butter dressing by adding toasted sesame oil, tamari, the lime juice, maple syrup and peanut butter and blend until smooth and creamy.

5. Divide the rice/quinoa/cauliflower rice, broccoli, tempeh, carrots and bell pepper evenly between bowls. Drizzle the peanut sauce on top and sprinkle with sesame seeds and scallions, if using. Enjoy!

Notes:
Meat and seafood lovers can substitute either grilled chicken or shrimp for the tempeh! Both are delicious with this dish!

Raspberry Apple Crisp

Raspberry Apple Crisp

Raspberry Apple Crisp Serves 4 Ingredients: 1 cup raspberries 2 apples (chopped) 1/4 cup cinnamon (divided) 2 tablespoons coconut oil 1/2 cup cashews (chopped) 1/2 cup almonds (chopped) 1/3 cup almond Flour 2 tablespoons maple Syrup 2 tablespoons mint Leaves (optional) Directions: 1. Preheat the 

7 Day Whole Foods-Plant Based Diet Meal Plan

7 Day Whole Foods-Plant Based Diet Meal Plan

The Whole Food Plant Based Diet is a completely animal product-free approach to healthy eating that maximizes whole grains, vegetables and legumes, while minimizing refined sugars and oils . This plan provides adequate protein from a variety of plant-based sources including grains, legumes, nuts and 

Cilantro-Lime Coleslaw

Cilantro-Lime Coleslaw

Cilantro-Lime Coleslaw

Ingredients:

Coleslaw:

2 cups shredded green cabbage

2 cups shredded purple cabbage

1 cup shredded carrots

1/2 cup chopped fresh cilantro

2-3 green onions, sliced

 

Dressing:

1/4 cup extra virgin olive oil

1 lime juiced

1 tablespoon honey (or maple syrup for vegan)

1 garlic clove, minced

1/4 teaspoon red pepper flakes optional

1/8 teaspoon salt or more to taste

 

Directions:

1. In a large bowl, combine the coleslaw ingredients: shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.

2. In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt. Pour as much dressing over the coleslaw as desired. The dressing is also delicious over a salad if you want to dress the slaw lightly and use leftovers for any other salad!

3. Toss the coleslaw and dressing together. Serve the coleslaw over tacos, on sandwiches, a side salad or as a side to BBQ chicken, ribs or tempeh!

4. The coleslaw may be prepped in advance and refrigerated, or used immediately after preparation.

20 Delicious & Healthy Plant-Based Recipes Ebook

20 Delicious & Healthy Plant-Based Recipes Ebook

The earth is covered in plants that provide living creatures with food to keep us healthy and medicine for when we are sick. It makes sense that plants are an essential part of any healthy way of eating. Even in the harshest conditions, plant life,