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.

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! 

Pancake Sunday!: Turmeric Blueberry Spice Superfood Pancakes.

Happy Sunday, everyone!
If you're like me, Sundays mean a couple of things: 1. sleeping in. 2. rest day...aka extra time for yoga. 3. quality time with family and friends. 4. "catch up" and "prep for the week ahead" day. And 5. PANCAKES FOR BREAKFASTTTTTTT! It's pretty much the golden rule when it comes to Sunday breakfast or brunch: whatever you eat, your plate MUST include a short stack (or a tall stack...).
Now, what's special about this stack? Well, other than that it's INSANELY DELICIOUS, this stack of pancakes is completely loaded with nutrients...practically OVERFLOWING from all the health benefits (and maple syrup...)! So, what exactly is IN this stack that makes it so wonderful? Keep reading...
Turmeric. Turmeric is probably the most potent herb out there when it comes to health benefits. Turmeric has powerful anti-inflammatory properties...it has been used as a natural alternative to prednisone in some case studies (with SUCCESS, I might add!). In addition, turmeric has powerful antioxidant properties, making it extremely effective at ridding the body of harmful free radicals. In other studies, turmeric has been shown to be effective at reducing the risk of heart disease, treating depression, lessening the effects of alzheimer's, and even curing cancer!
Wild Blueberries. Wild blueberries are among nature's leading sources of antioxidant's. According to wildblueberries.com, "...a one-cup serving of Wild Blueberries has more total antioxidant capacity (TAC) than 20 other fruits and veggies, including cranberries, strawberries, plums, raspberries and even cultivated blueberries." Blueberries naturally contain the antioxidants pterostilbene and reservatrol, both of which are effective at neutralizing free radicals. They are one of the best sources of natural fiber, containing a whopping 6.2 grams in just 1 cup. Additionally, blueberries contain health amounts of Vitamin K, Vitamin C, manganese, and copper. 
Coconut. Just one ounce of dried coconut contains 4 grams of fiber, making it a delicious way to help you "stay regular." Coconut also contains brain-boosting copper, which promotes the production of myelin, the protective coating around our brain's neurotransmitters. Studies also link coconut to improved memory.
As you can see, these pancakes are pretty darn healthy. But that's not all...they're pretty darn delicious, too! But don't take my word for it....try 'em yourself! And let me know watcha think in the comments! 
Have a great week, guys, and enjoy your pancakes! 

Turmeric Blueberry Spice Superfood Pancakes.

 Turmeric Blueberry Spice Superfood Pancakes. Vegan, Gluten-free. Serves one (makes 5 medium-sized pancakes). 

Ingredients
1. 1/2 cup gluten-free flour (I used oat flour)
2. 1/2 tsp baking powder
3. One packet stevia powder
4. 1/2 tsp ground turmeric
5. 1/4 tsp ground ginger
6. 1/2 cup frozen wild blueberries
7. 1/2 cup unsweetened coconut milk (refrigerated kind)
8. 2 T dried coconut chips
9. Peanut butter of choice and maple syrup, for topping

Method
1. Combine first 5 ingredients in a medium-sized bowl and whisk well. Add blueberries and coconut milk and stir. until a smooth batter forms.
2. Pour about 1/4 cup of batter onto heated nonstick pan. Cook 3-4 minutes per side. Repeat with remaining batter.
3. Arrange pancakes on a large plate and add toppings. Serve immediately. 

Holiday Post!: Resurrection Cookies (HIGH PROTEIN!).

When I was growing up, my mom would always make "resurrection cookies" every Easter. Not only were they delicious, but I have so many happy memories surrounding the whole process of making these. I remember it just like it was yesterday: standing in the kitchen with my mom and sister, with all 6 of our hands shaping these little cookies...and then eating them while watching movies!
So what exactly ARE resurrection cookies, you may be wondering? Besides the MOST DELICIOUS THING IN THE WORLD, of course...so easy you almost can't call it a recipe. When I used to make them as a kid, they were simply pre-made crescent roll dough with a marshmallow wrapped inside. When you bake them, THE MARSHMALLOW "DISAPPEARS!" Or at least, that's what it seems like to a 6 year old ;) The idea behind these cookies is that you're "placing Jesus in the tomb." And when you open the tomb (i.e. "bite the cookie" haha) HE IS NO LONGER THERE! I've always thought it was creative (and of course delicious!). And with my recipe, they're HEALTHY, too! Happy Easter guys! Go make some resurrection cookies :)

Resurrection Cookies!

So good.

Protein Resurrection Cookies. Vegan, Gluten Free. Makes three large cookies.

Ingredients
1. 1/2 cup flour of choice
2. One scoop vanilla vegan protein powder
3. 1/2 tsp vanilla extract
4. 1/2 tsp baking powder
5. One packet stevia powder
6. 4 T water
7. 3 vegan marshmallows (like Dandie's brand)

Method
1. Preheat oven to 350 F and line a baking sheet with parchment.
2. In a medium-sized bowl, mix flour, protein powder, stevia, and baking powder. Add water and mix to form a dough.
3. Divide dough into 6 sections. Take one section in hands, roll into a ball, and flatten into a circle. Place on parchment and repeat with remaining 5 sections.
4. Place one marshmallow in the center of one circle of dough. Top with another dough circle and gently press outer edges together to seal. Repeat for 3 large cookies.
5. Cover cookies with a foil tent and bake for 25-30 minutes, until firm and set.
6. Remove from oven and let cool 10 minutes before enjoying.

My Favorite Weeknight Dinner: Savory Oatmeal!

If you're one of those people who think oatmeal is strictly a breakfast food, prepare to have your world rocked....in a GOOD WAY! Savory oatmeal is the new thing, people. Seriously. If you've never tried it before, this is a great recipe to start with--quick and simple and loaded with flavor and nutrition. Add a simple side salad and some fresh fruit and BOOM--"Dinn in 10"! Enjoy, guys!

Roasted Garlic  Savory Oatmeal.

Roasted Garlic Savory Oatmeal. Vegan, Gluten-Free. Serves one.

Ingredients
1. 1/2 cup old-fashioned oatmeal
2. 1 cup unsweetened cashew milk
3. 1/4 tsp garlic powder
4. Onion powder, salt, and black pepper, to taste
5. Toppings of choice (I used a tossed medley of grape tomatoes, lentils, corn, green peas, and chopped carrots, with a drizzle of dijon mustard...delicious!)

Method
1. Place milk in a small soup pot and bring to a boil over high heat. Reduce heat to medium and whisk in oats and spices OFF OF HEAT.
2. Return pot to heat and whisk well. Cook, stirring regularly, until thickened.
3. Pour into bowl and let sit 5 minutes. Top as desired and serve!

Tuscan Spiced White "Beananini".

This is the simplest and best recipe ever. I eat one of these almost every week! They're so so good--perfect combo of plant based protein and healthy carbs...even add some spinach or other light greens before toasting and get some veggies in there too. Get creative! (I do these in sweet flavors as well...!) and as always, enjoy. :)

    Tuscan Spiced White "Beananini". 

Tuscan Spiced White "Beananini". Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 slices whole grain vegan bread of choice (use gluten free if needed)

2. 1/2 cup canned navy beans, drained and rinsed

3. 1 T water

4. 1 tsp braggs liquid aminos

5. 1/2 tsp Italian seasoning 

6. Onion and garlic powders to taste

7. Oil and sugar free marinara sauce for dipping (I use Engine 2 brand from whole foods!)

Method

1. Combine beans, spices, aminos, and water in mini food processor and blend until smooth, scraping sides as you go. 

2. Spoon out and spread onto one slice of bread. Place second slice on top. 

3. Toast sandwich over medium heated nonstick skillet for about 3 minutes per side, or until desired level of "toastiness" is reached. Serve warm with dipping sauce. 

Almost Instant Apple Pie Oatmeal Casserole.

Almost Instant Apple Pie Oatmeal Casserole.

As much as I ADORE the season of fall, it does mean one thing I'm NOT so fond of...colder weather...specifically, colder mornings. I THOROUGHLY enjoy my 85 degree and humid July morning runs...all the heat, all the time, baby ;) So when the weather starts cooling down during the day, the temps in the morning get QUITE chilly. This week is a perfect example--I was still running in tank tops last week...and then woke up Monday to a 51 degree 7 mile run! Quite a shock to the system. Anyway....long story short (well, not really...sorry guys...I know you're all just like "GIMME THE RECIPE!" I'm getting to that...hehe), these chilly mornings (i.e. chilly morning RUNS) have got me craving warmer breakfasts, infused with those comforting autumn flavors we all love so dearly. Now this craving for cooked brekkies isn't a bad thing at all...except on the days I OPEN at work. This Saturday was one such day. I arrived back at my apartment after a brisk 5 mile, 5 am run FAMISHED (as usual, lol) and craving a big warm bowl of apple pie style oat. I knew I didn't have time though--I had to be at work at 8:15! So that's when the wheels started a turnin'. I decided to try and make my fave apple pie oats IN THE MICROWAVE, since I was pressed for time on this particular morning. I honestly wasn't sure what to expect...nothing beats a good bowl of stovetop oats...mmmmm. But this little guy really delivered! Not to mention it took 5 minutes to make...SCORE, ANNA! Enjoy, guys. :)

Almost Instant Apple Pie Oatmeal Casserole. Vegan, Gluten-free. Serves one.

Ingredients

1. 1/2 cup oatbran
2. 1 cup almond milk
3. 1/2 cup unsweetened applesauce
4. one very small apple, chopped
5. 1/4 tsp cinnamon
6. 1/8 tsp ginger
7. pinches of nutmeg and allspice
8. one packet stevia

Method

1. Mix dry ingredients in a medium size bowl. Add almond milk, apple, and applesauce and mix well. 
2. Microwave on high for 3 minutes. Let cool and enjoy! 

Tangerine Spice Oatmeal.

No into to this one because it's so good YOU NEED TO GO MAKE IT THIS INSTANT. Convincing enough?! Enjoy, guys. 

          Tangerine Spice Oatmeal. 

                       So creamy. 

              OHHH EMMM GEEEE. 

Tangerine Spice Oatmeal. Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1/2 cup quick instant oatmeal

2. 2 T raisins

3. 1 cup almond milk or other plant based milk

4. One packet stevia

5. 1/4 tsp allspice

6. One small tangerine, sectioned

Method 

1. In a large microwave safe bowl, mix oats, allspice, and stevia. Add plant based milk and raisins and stir well. 

2. Microwave for 1:30-2 minutes, depending on the consistency you want for your oats (I wanted mine a little soupier, so I added a little more almond milk and opted for a little less time in the micro.). 

3. Stir and let sit approximately 5 minutes, for top to harden slightly. Place tangerine slices around edges of bowl and serve. 

Cinnamon-Toffee Banana Oatmeal Bread.

With the weather cooling down for fall, I'm beginning to crave warmer breakfasts. This comforting banana bread is DELISH--and super easy. Enjoy!

    Cinnamon-Toffee Banana Oatmeal Bread. 

               So good. SOOOOO good. 

Cinnamon-Toffee Banana Oatmeal Bread. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup oatbran

2. Very overripe banana, mashed well

3. 1/4 tsp cinnamon

4. 10 drops toffee flavored stevia

5. 2 T water 

Method

1. Mix all ingredients and form a loaf. Spread evenly and bake at 350 F for 25 minutes. 

2. Let cool and carefully remove. Slice evenly and serve. 

Chocolate. Chip. Cookies. OHHHH MYYYY GOSHHHH.

The title of this post says it all. I mean, COME ON GUYS IT'S CHOCOLATE CHIP COOKIES. What else is there to say?! 

            Chocolate Chip Cookies!

                    Ummmmm yeah. 

      My mouth is watering...another batch, please! 

    Chewy, chocolate-y vegan goodness!

Chocolate Chip Cookies! Vegan, gluten-free. Serves one (seriously!). 

Ingredients

1. 1/2 cup instant oatmeal 

2. One overripe mashed banana

3. 1 T raw cacao nibs (you can also use Lilly's stevia sweetened chocolate chips...these are amazing! I just didn't have any this morning 😭)

Method

1. Mash your banana in a medium size bowl. Add remaining ingredients and mix well. 

2. Using a spoon, scoop out about 2 T of "dough" at a time and form into cookies. Repeat until dough is gone. 

3. Place cookies on a parchment lined baking sheet and bake at 350 F for 20 minutes. Let cool and eat! (Perfectly acceptable as a breakfast item 😄👏🏻👏🏻👏🏻)

CATCH UP POST! (And a recipe, of course...!)

    Tropical Overnight Oats with Kiwi Jam. 

Ok. It's confession time people. I'm afraid my poor blog has been neglected recently. But...I have some explaining and catching up to do first. 

Since moving to delaware in April, I've been super duper busy...and yes, I know what you're thinking..."you already WERE super duper busy!" And yes, that is correct--and yes, I'm even BUSIER NOW! I'm working a ton which I LOVE, but I have virtually zero free time anymore...meaning virtually no time to blog :( BUT IM GONNA DO BETTER!!! I miss blogging so much! I'm still feverishly collecting my recipes for The Fit Vegan Ginger Cookbook (which will get published eventually...again--it takes time that I unfortunately don't have at the moment...). I've got OVER 500 SINGLE SERVING, SALT OIL SUGAR FREE VEGAN RECIPES FOR YOU ALL!!! Super exciting. I'm actually considering breaking them into multiple cookbooks...or doing a few e-books to raise money tonpublishbrhwbcookbook...we'll see. But just so you guys know, I haven't forgotten about the blog. OR the cookbook (ESPECIALLY NOT THE COOKBOOK!!! Multiple new recipes are created daily!). Ok. Enough chit chat...you all have waited long enough for another TFVG recipe!

This one is sooooo good and super easy (the BEST kinda recipes!). And since it's a bowl of Overnight Oats, it's also super quick--make it gone night before and BAM! Breakfast in an instant. Anywhooooooo...enjoy! I sure did :) 

Tropical Overnight Oats with Kiwi Jam. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned oatmeal

2. 1 T chia seeds

3. 1/2 cup canned crushed pineapple (make sure it's packed in 100% pineapple juice...no yucky syrup, please!)

4. 1/2 cup frozen mango chunks, thawed*

5. 1 cup coconut milk

6. 10 drops liquid coconut stevia

7. One small VERY OVERRIPE kiwi

Method

1. In a large bowl, mix oats and chia seeds. Add pineapple, stevia, Coconut milk, and thawed mango and stir well to combine.

2. Cover and stick in the fridge overnight. In the morning, peel your super overripe kiwi and mash in a small bowl. Spoon on top of oats and eat. It's that easy...AND THAT DELICIOUSSSSS

Greek style Pita Sandwiches.

These are super simple, super delish, and perfect for a quick lunch or even afternoon snack! Even better?! You won't hear up the kitchen in this heat! #score. 

          Greek style Pita Sandwiches. 

   Oh yeah...they're also kind of gorgeous, too...

   But I think that was pretty self-explanatory.

Greek style Pita Sanwiches. Vegan, Gluten-free. Serves one. 

Ingredients

1. Two whole grain/gluten free pita breads

2. 1/4 cup hummus of choice (Cava brand traditional is my fave!)

3. Two grape leaves

4. One small Roma tomato, sliced

5. Handful of sliced red onion 

6. 2 oz. firm tofu

7. 1-1/2 tsp apple cider vinegar

8. 1/8 tsp each onion and garlic powders

9. Black pepper to taste

10. Flat leaf Italian parsley for garnish

Method

1. Lay your pita breads flat and spread each with 2 T of the hummus (divide evenly between the two). 

2. Lay one grape leaf on each hummus-slathered pita. 

3. Place Roma slices close to one side of each pita and top with red onion slices. Set aside. 

4. For the "tofu feta", place tofu in a small bowl and add vinegar, onion, garlic, and pepper and mash with the back of a fork. 

5. Sprinkle tofu feta to the inside of the tomato slices. 

6. Top with parley and fold in half before eating. 

Blueberry and Blood Orange Smoothie Oatmeal Parfait.

This one's kind of a mouthful...but this insanely delicious breakfast of mine (enjoyed this morning, as a matter of fact!) DESERVES an epically long title! But long title does NOT mean long prep time; you can whip this bad boy up in about 15 minutes, start to finish. And this can definitely go for a lunch or snack as well as a breakfast...dinner is acceptable, too! Whenever you opt to enjoy it, I know you will! 

Blueberry and Blood Orange Smoothie Oatmeal Parfait. 

          Look at those luscious layers!

  I'm literally drooling. This was so good!

SERIOUSLY. LOOK AT THOSE COLORS. 

Blueberry and Blood Orange Smoothie Oatmeal Parfait. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup raw old fashioned oats

2. 5 oz. silken firm tofu

3. 2 tsp Apple cider vinegar 

4. One packet stevia

5. 1 medium size blood orange, peeled

6. 1 cup frozen blueberries

7. One scoop protein powder of choice 

8. One packet stevia (omit if protein is sweetened)

9. 2 tsp grated ginger

10. Ginger powder for garnish

Method

1. In a small trifle bowl, spread raw oats on bottom. 

2. In your food processor, blend tofu, vinegar, and stevia until smooth. Spread evenly over oats. 

3. Blend remaining ingredients in your vitamix until smooth and creamy. Spoon over Nogurt and garnish with ginger. 

Holiday post! (Well, sort of...): PB Corn Oatmeal...aka cinco de mayo oats!

Ok, first of all...I am In fact aware that convo de mayo is not a real "holiday" (in the U.S. at least!), but for me, it's one more day I can create a themed oat bowl! 💃😂 

This oatmeal bowl is soooo good! It's such an eclectic combination of flavors, but I'm convinced that is what makes a good recipe--creative flavor combining!! I think you all will agree after tasting this one...hope you enjoy! 😊

                  PB Corn Oatmeal. 

       Or you can just call this party in a bowl. 👌

PB Corn Oatmeal. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup oats of choice

2. 1 packet stevia

3. 1/2 cup frozen sweet white corn

4. 2 T PB 

5. Large handful cilantro, chopped

6. Sprinkle of cinnamon (optional, but recommended)

Method

1. Place your dry oats in a medium size loco safe bowl and stir in stevia. Set aside. 

2. Place corn in a separate small bowl and nuke 50 seconds. Add to oats and mix in water. Stir and nuke 2 minutes. 

3. Sprinkle with chopped cilantro, add PB, and top with cinnamon if desired. Enjoy! 

Warm Cinnamon "Sugar" Cantaloupe Chunks with Nogurt.

So I'm a bit of a cantaloupe addict. I'm not kidding. I eat about a whole one every week. Serious. 100%. 🙊😂💁 My fave way to eat this nutritious melon is either plain, or frozen and blended into sorbet! However, on this particular morning I was feeling creative...lets experiment with clope flaves! 👏👏👏 enjoy! (Not that I needed to tell you that...)

   Warm Cinnamon "Sugar" Cantaloupe Chunks with NoGurt. 

     Dessert for breakfast, anyone?! 😍😍

Warm Cinnamon "Sugar" Cantaloupe Chunks with Nogurt. Vegan, gluten-free option. 

Ingredients 

1. Two large chunks of cantaloupe, chopped 

2. 1/2 tsp cinnamon

3. One packet stevia 

4. 7 oz. silken soft tofu

5. 1 T vinegar

6. One packet stevia

7. 1/4 cup wheatbran (sub 2 T flaxseed for gluten free)

Method

1. Preheat your broiler to high and line a baking sheet with non stick foil. 

2. Place cantaloupe chunks in a medium size bowl and top with cinnamon and one packet stevia. Stir well to thoroughly coat chunks with cinn stevia mixture. Spread chunks evenly into foil. 

3. Broil for 4 minutes, flip, broil 4 more minutes. Remove and set aside. 

4. In your food processor, blend tofu, stevia, and vinegar till smooth. Place in large bowl, add wheat bran/ flaxseed, and cantaloupe chunks. Serve warm. 

Strawberry Watermelon Beetroot Muesli.

One of my favorite things about being vegan is the endless flavor combinations! With every fruit and veggie at your fingertips, providing bold, sweet, sour, savory, chewy, and crunchy, the possibilities for ROCKSTAR RECIPES are endless. Case in point 👇👇 enjoy! 😋

    Strawberry Watermelon Beetroot Muesli. 

         It tastes even prettier than it looks!

Strawberry Watermelon Beetroot Musli. Vegan, Gluten-free. Serves one. 

Ingredients

1. 7 oz. silken soft tofu

2. 1/2 cup steamed beets, cooled (canned work great, too)

3. 10 drops watermelon flavored liquid stevia 

4. 1 T coconut (or apple cider) vinegar

5. 1/2 cup raw old fashioned oatmeal 

6. 4 large strawberries, chopped

Method

1. In your mini food processor, combine tofu, beets, stevia, and vinegar. Blend until creamy and smooth. Spoon onto plate. 

2. Add raw oats and chopped strawberries and serve! Easy pease and DELISH. 

Curried Cous Cous Salad

Cous Cous is one of those foods that I literally grew up eating. My mom fixed so many international meals for our family, so Cous Cous was a very common grain when I was little. However, when I went vegan (and gluten free), I gave up my bird semolina-based hot cereal. But this story had a happy ending: I FOUND BROWN RICE COUS COUS PEOPLE! Thus, this recipe was born. A new fave! Enjoy!

           Curried Cous Cous Salad. 

                          So good. 

    This is one dish j DO NOT want to share...

         Time to devour. GET IN MA BELLY!

Curried Cous Cous Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/4 cup brown rice couscous

2. 1/2 cup water

3. 3/4 cup canned chickpeas, drained and rinsed

4. 1/4 cup chopped sweet onion

5. 1/4 cup chopped red bell pepper

6. 2 T raisins

7. 1 T white whine vinegar

8. 1/2 packet stevia

9. 1/2 tsp curry powder

10. 1 1/2 tsp braggs aminos

11. 1/8 tsp garam masala 

12. Handful finely chopped cilantro

Method 

1. Cook couscous according to package directions and fluff with a fork. Remove from heat and set aside to firm up for a few minutes. 

2. Return to heat, along with all ingredients except cilantro, along with 1/2 cup water, and stir together over medium heat. 

3. When heated through and water is absorbed, stir in cilantro. 

4. Serve warm and enjoy! 

Mudslide Oatmeal.

Before you run away from your computer at the title of this recipe, hear me out: chocolate. Luscious. Creamy. Chocolate-y. Yeah. Still wanna run? (Or are you gonna go make this oat bowl like a smart person?!)

                 Mudslide Oatmeal. 

    It only looks like mud...tastes so bomb!

Mudslide Oatmeal. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup oatmeal of choice (I used oatbran)

2. 1 1/3 cups water, divided 

3. 1 T carob powder

4. One large zucchini, sliced and chopped 

5. 1/2 tsp cinnamon 

6. 10 drops coconut stevia liquid

7. 2 T salt free all natural peanut butter

8. Cinnamon, for garnish

Method

1. Boil your water in a small soup pot. 

2. Add Zuke chunks and bring to a boil. 3. Reduce heat  to medium and remove from. Usenet. 

4. In a separate bowl, mix oats, Carob, and 1/2 tsp cinnamon. 

5. Return pot to heat and stir in dry ingredients, along with stevia. 

6. Cook, stirring regularly, and adding a little water at a time until desire thickness is reached. 

7. Top with PB and cinnamon and enjoy warm.  

Apple Pie Oatmeal.

This. Is. Amazing. That. Is. All. GO MAKE THIS NOW! 

                 Apple Pie Oatmeal. 

                Oh. My. Word. YES. 

Apple Pie Oatmeal; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1/2 cup old fashioned oats

2. 1 cup almond milk 

3. 3/4 cup water

4. 2 T ground flaxseed

5. One small Apple, chopped 

6. 1/2 cup unsweetened applesauce

7. 1/4 tsp cinnamon

8. 1/8 tsp ginger

9. Generous pinch nutmeg

10. Dash allspice/cloves

Method 

1. Bring almond milk to a boil, and reduce heat to medium. 

2. In a bowl, mix oats, flax, and spices.  Add to almond milk and stir well. When beginning to thicken, add chopped Apple, water, and applesauce. Turn heat to high, and cook 15 minutes, stirring constantly (and watching for splatters!!), until desired thickness is reached. 

Sweet 'n Sour Spaghetti Pasta Salad.

This kind of goes without saying, but I LOOOVE taking traditional recipes (pasta salad, for example!) and putting a totally weird spin on them. It's so fun to come up with creative flavor combinations, and even MORE fun to EAT it afterwards! Nothing better 😄 this is a really fun recipe--super colorful, too! Nice and quick, tastes super fresh, and can be made ahead (and taken to a picnic!). The use of spaghetti noodles really makes this recipe awesome. Most pasta salads use bow tie, macaroni, fusilli, shells, you get the point. But...I'm not most 🙌😂 hope you enjoy!

    Sweet 'n Sour Spaghetti Pasta Salad!

   Where have you been all my life?!

Sweet 'n Sour Spaghetti Pasta Salad; Vegan, Gluten-free. Serves one. 

Ingredients

1. One serving spaghetti noodles of choice, cooked and cooled

2. 1 cup chopped fresh spinach

3. 3/4 cup steamed, sliced beets (canned is fine), sliced into matchsticks

4. 1/2 cup white beans of choice (I used navy--great northern are great, too!)

5. One stalk celery, sliced

6. 2 T Apple cider vinegar

7. 1/2 packet stevia

8. Ground ginger

Method

1. In a large bowl or on a large plate, arrange your chopped spinach. Place cooled spaghetti noods on top. 

2. Top noodles with beets, then beans, then celery. 

3. In a small bowl, vigorously whisk vinegar and stevia to make a Vinagrette. Pour over pasta salad, and top with ginger. Enjoy! 

Note: I actually rink this tastes better if you let it sit for a while...it will begin to marinate and absorb the Vinagrette...yum!