WRAP WEDNESDAY!: Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti.

Happy Hump Day y'all! :)
I don't know about you, but Wednesdays are usually pretty busy for me. Between work, classes, homework, and extracurriculars, I'm worn out by the time I get home in the evening! That said, a girl's still gotta eat dinner...no matter HOW hectic the day's been! That's the best part about these Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti...they're delicious, healthy, well-rounded and filling (packing a whopping 45 GRAMS of plant-based protein!)...and ready in a little over 10 minutes. SAY WHA?!?!?!? For real. Even better?! They both look AND taste good enough (and complicated enough!) to serve to your friends for a quick dinner party option.
Without further ado, enjoy, guys!

Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti.

Juicy, sweet, and tangy!

Healthy and delicious!

Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti. Vegan, Gluten-free. Serves one.


Ingredients
1. 3 oz. water-packed extra-firm tofu, cubed
2. 1/3 cup sliced cherry tomatoes
3. 1 T dijon mustard
4. 1 T vegan "honey" substitute (see below for my fave brands!)
5. 1/8 tsp each onion and garlic powders
6. Cayenne pepper, to taste
7. 1/2 tsp soy sauce (or Bragg's liquid aminos)
8. 2 oz. dry black bean spaghetti noodles (purchase them below!)
9. 2 Romaine lettuce leaves
10. Precooked brown rice

Method
1. Fill a small soup pot 3/4 full with water and bring to a boil. Add spaghetti noodles and let simmer 10 minutes. Drain water and set aside to cool.
2. Combine dijon mustard, "honey," spices, and soy sauce in a small/medium-sized bowl and whisk well. Add tofu cubes and toss to coat. Add sliced tomatoes and toss.
3. Fill lettuce leaves with black bean spaghetti and top with "honey" mustard tofu mixture. Serve over brown rice.

OatMuesli with Strawberry Mylk.

Happy FriYAY everyone! Hope it's been a great week for you all :)

Today's recipe is a super easy and delicious quick breakfast or snack idea. Perfect make-ahead option for those post hot and sweaty run breakfasts (yes, yes, it's getting to be that time of year again!). Don't have strawbs on hand?! No problem. Any berries will work! (Even frozen! Banana would be awesome, too!) However you opt to enjoy this tasty treat, I know you'll love it! Enjoy and have a fabulous Friday, guys! 

   OatMuesli with Strawberry Mylk. 

   So thick and creamy!

                         So good. 

OatMuesli with Strawberry Mylk. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned or rolled oatmeal

2. 2 T finely ground golden flaxseeds

3. 1/2 cup plant based milk of choice

4. 1 cup fresh strawberries, chopped

5. 3 oz. silken tofu

6. 1 T liquid sweetener of choice (or 15 drops liquid stevia)

7. Sliced strawberries, for garnish 

Method

1. Combine oats and flaxseeds in a medium sized bowl and mix well. Set aside. 

2. Combine strawberries, milk of choice, tofu, and sweetener ofnchoiceninnhighbspeed blender and blend from low to high speed unit perfectly smooth. 

3. Store Mylk in an airtight container in fridge until ready to enjoy. Mix all ingredients before serving. Serve chilled for best taste. 

Peanut Butter Banana Breakfast Cookie Dough.

Have you ever been in a breakfast rut? Come on...y'all know what I'm talking about: cereal, oatmeal, tofu scramble, avo toast, repeat. The end. Boring, right? Yup, agreed. Sometimes you're tastebuds are just hankering for a change...and my Peanut Butter Banana Breakfast Cookie Dough delivers: not only is it packed with vitamins and healthy fats, but it literally tastes like you're eating dessert for breakfast. Even better?!: it takes about 3 minutes to make...IF THAT. Now if THAT doesn't make you wanna jump out of bed on Monday mornings, I don't know WHAT will...enjoy, guys! 

  Peanut Butter Banana Breakfast Cookie Dough. 

Peanut Butter Banana Breakfast Cookie Dough. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 overripe banana, mashed

2. 1/3 cup old fashioned oatmeal

3. 1 T powdered peanut butter

4. 3 T all natural peanut butter

5. 1/4 tsp cinnamon (optional, but recommended)

6. Toppings of choice (delish with fresh raspberries!)

Method 

1. Combine all ingredients in a medium sized mixing bowl and stir well. 

2. Scoop cookie dough into a small serving bowl and top as desired. Serve!