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✨ INSTRUCTIONS✨
Crust:
Cream:
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Tangerine Oat Milk Jelly 🍊 🤍 only 3 ingredients and super allergen friendly!
🥰 🙌
I used my seasonal fave sumo citrus🍊 and the richest, creamiest oat milk I ever tried - the evaporated oat milk
🍊 TO MAKE:
3 sumo citrus or other tangerine
1 tsp agar agar
1/2 cup water
1 cup evaporated oat milk
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I used my seasonal fave sumo citrus
3 sumo citrus or other tangerine
1 tsp agar agar
1/2 cup water
1 cup evaporated oat milk
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These homemade fruit roll ups would make an awesome snack for your kids! Follow for more recipes. 😊
Ingredients
•5 cups of berries ( I used blueberries, raspberries, and blackberries)
•2 tablespoons of lemon juice
•1/4 cup maple syrup
Directions
1)Add the berries, honey, lemon juice together and blend.
2)Pour mixture through a mesh strainer.
3)Place on a cookie sheet lined with parchment paper.
4)Bake at 175F for 5 to 6 hours (until it is no longer tacky)
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Ingredients
•5 cups of berries ( I used blueberries, raspberries, and blackberries)
•2 tablespoons of lemon juice
•1/4 cup maple syrup
Directions
1)Add the berries, honey, lemon juice together and blend.
2)Pour mixture through a mesh strainer.
3)Place on a cookie sheet lined with parchment paper.
4)Bake at 175F for 5 to 6 hours (until it is no longer tacky)
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panini di melanzane 🍆 #eggplant
sauce:
2 cloves garlic
2 tbsp extra virgin olive oil
3 sweet shallots
1/2 tsp chilli flakes
pinch salt and pepper
2 x 400g chopped tomatoes
1 tbsp sugar
1/4 tsp bicarbonate soda
eggplant slices are soaked in salt water for 5 mins then dried and dipped in flour, milk, breadcrumbs and fried.
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sauce:
2 cloves garlic
2 tbsp extra virgin olive oil
3 sweet shallots
1/2 tsp chilli flakes
pinch salt and pepper
2 x 400g chopped tomatoes
1 tbsp sugar
1/4 tsp bicarbonate soda
eggplant slices are soaked in salt water for 5 mins then dried and dipped in flour, milk, breadcrumbs and fried.
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Broccoli mashed potatoes✨
▪️1+1/2 lbs. Yukon Gold Potatoes (3 Medium), peeled and sliced in quarters▪️Kosher Salt & Pepper▪️3 Tbsp Butter, divided▪️3 Cups Broccoli, finely chopped▪️3 Cloves Garlic, minced▪️1/2 Cup Milk▪️1/4 Cup Parmesan▪️1 Tbsp Fresh Chives, sliced
1️⃣ Place the potatoes in a medium pot of salted water, bring to a boil over high heat, then turn down to medium and simmer for 15-20 mins until a fork inserts easily; drain potatoes using a colander
2️⃣ Return the empty pot to the stove and melt 1 Tbsp butter over medium heat; add the garlic and sauté 1 min until fragrant, then add the broccoli with a sprinkle of salt and pepper; saute until broccoli is tender (3-4 mins) then stir in the milk and turn off the heat
3️⃣ Mash the potatoes and add to the pot along with 2 Tbsp more butter and the parmesan; mix and season with salt and pepper to taste
4️⃣ Serve the potatoes with fresh chives sprinkled on top and enjoy!
⏲️5 minute prep time + 30 minute cook time
▪️1+1/2 lbs. Yukon Gold Potatoes (3 Medium), peeled and sliced in quarters▪️Kosher Salt & Pepper▪️3 Tbsp Butter, divided▪️3 Cups Broccoli, finely chopped▪️3 Cloves Garlic, minced▪️1/2 Cup Milk▪️1/4 Cup Parmesan▪️1 Tbsp Fresh Chives, sliced
1️⃣ Place the potatoes in a medium pot of salted water, bring to a boil over high heat, then turn down to medium and simmer for 15-20 mins until a fork inserts easily; drain potatoes using a colander
2️⃣ Return the empty pot to the stove and melt 1 Tbsp butter over medium heat; add the garlic and sauté 1 min until fragrant, then add the broccoli with a sprinkle of salt and pepper; saute until broccoli is tender (3-4 mins) then stir in the milk and turn off the heat
3️⃣ Mash the potatoes and add to the pot along with 2 Tbsp more butter and the parmesan; mix and season with salt and pepper to taste
4️⃣ Serve the potatoes with fresh chives sprinkled on top and enjoy!
⏲️5 minute prep time + 30 minute cook time
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baked oats = the best way to eat oatmeal 🫶
recipes:
-sugar cookie baked oats
-lemon cake baked oats
-apple pie baked oats
🩷
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recipes:
-sugar cookie baked oats
-lemon cake baked oats
-apple pie baked oats
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AIR FRYER CHOCOLATE PROTEIN DONUT HOLES
Serving size: 2 donut holes (can definitely have more)
Macros per serving:
104 kcal
0.3g fat
15g carbs
11g protein
Ingredients
1 cup self rising flour
1 scoop chocolate protein powder
1 tbsp unsweetened cocoa powder
1/4 cup monkfruit sweetener (or white sugar)
1 1/2 cup vegan Greek style yogurt
Glaze:
1/3 cup powdered monkfruit or powdered❤️ ❤️ ❤️ sugar
2-3 tbsp unsweetened almond milk
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Serving size: 2 donut holes (can definitely have more)
Macros per serving:
104 kcal
0.3g fat
15g carbs
11g protein
Ingredients
1 cup self rising flour
1 scoop chocolate protein powder
1 tbsp unsweetened cocoa powder
1/4 cup monkfruit sweetener (or white sugar)
1 1/2 cup vegan Greek style yogurt
Glaze:
1/3 cup powdered monkfruit or powdered
2-3 tbsp unsweetened almond milk
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My fave easy dinner 💚
Avocado pesto pasta🌱 🍝
- 1 cup fresh basil
- 2-3 tbsp pine nuts
- 1-2 cloves garlic
- 1 1/2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- 1/2 a large, ripe avocado
- Salt, to taste
Add everything to a food processor and pulse until it’s blended up but not to a paste - you want some chunky pine nuts in there! Taste and add anymore of the ingredients to your preference. Toss through freshly cooked pasta and enjoy!
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Avocado pesto pasta
- 1 cup fresh basil
- 2-3 tbsp pine nuts
- 1-2 cloves garlic
- 1 1/2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- 1/2 a large, ripe avocado
- Salt, to taste
Add everything to a food processor and pulse until it’s blended up but not to a paste - you want some chunky pine nuts in there! Taste and add anymore of the ingredients to your preference. Toss through freshly cooked pasta and enjoy!
.
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MISO GLAZED EGGPLANT 🍆 💜
RECIPE (3 servings, 40min prep time):
-2 eggplants
Cut in wedges.
-4 Tbsp miso paste
-3 Tbsp maple syrup or agave syrup
-4 Tbsp oil
-salt to taste
-1 Tbsp white wine or rice vinegar
Mix, add to the wedges and fully coat them with it.
-optional: sesame seeds.
Dip one side of the wedges in sesame and place on a baking tray.
Bake at 200C/400F for 25-30mins but flip halfway through.
Peanut sauce:
-2 Tbsp peanut butter
-1 Tbsp soy sauce
-1 Tbsp vinegar
-1 Tbsp agave or maple syrup
-optional add ins: ginger, garlic, sriracha
Mix until creamy.
Serve with the eggplant.
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RECIPE (3 servings, 40min prep time):
-2 eggplants
Cut in wedges.
-4 Tbsp miso paste
-3 Tbsp maple syrup or agave syrup
-4 Tbsp oil
-salt to taste
-1 Tbsp white wine or rice vinegar
Mix, add to the wedges and fully coat them with it.
-optional: sesame seeds.
Dip one side of the wedges in sesame and place on a baking tray.
Bake at 200C/400F for 25-30mins but flip halfway through.
Peanut sauce:
-2 Tbsp peanut butter
-1 Tbsp soy sauce
-1 Tbsp vinegar
-1 Tbsp agave or maple syrup
-optional add ins: ginger, garlic, sriracha
Mix until creamy.
Serve with the eggplant.
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🧄🤯 💕 LIFE CHANGING GARLIC HACK
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👩🍳Instead of peeling and mincing garlic every time you make dinner, try blending up cloves with a little olive oil into a paste. Then transfer to an ice cube tray and pop one out every time you make a dish. If you add a little water to the pan with your frozen minced garlic, it will be perfect in a minutes time! TAG a friend who needs this tip and enjoy.
.
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.
👩🍳Instead of peeling and mincing garlic every time you make dinner, try blending up cloves with a little olive oil into a paste. Then transfer to an ice cube tray and pop one out every time you make a dish. If you add a little water to the pan with your frozen minced garlic, it will be perfect in a minutes time! TAG a friend who needs this tip and enjoy.
.
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Tomato-Pesto Baked Feta Spaghetti Squash 🧡
1 medium spaghetti squash, halved lengthwise and seeded
Extra-virgin olive oil
Kosher salt and black pepper to taste
8 oz. cherry tomatoes
3 Tbsp. pesto
2 garlic cloves, minced
Pinch of crushed red pepper flakes
2 (2-oz.) Vegan of feta cheese
Chopped fresh basil for garnish
Preheat oven to 400ºF. Drizzle inside of each squash boat with EVOO, and season with kosher salt and black pepper.
In a medium bowl, combine tomatoes, pesto, garlic, red pepper flakes, a drizzle of EVOO , and a pinch of salt. Place a wedge of feta cheese inside each squash half, followed by the tomato-pesto mixture, divided equally between each half. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.
Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. Garnish with fresh basil and extra cracked black pepper.
1 medium spaghetti squash, halved lengthwise and seeded
Extra-virgin olive oil
Kosher salt and black pepper to taste
8 oz. cherry tomatoes
3 Tbsp. pesto
2 garlic cloves, minced
Pinch of crushed red pepper flakes
2 (2-oz.) Vegan of feta cheese
Chopped fresh basil for garnish
Preheat oven to 400ºF. Drizzle inside of each squash boat with EVOO, and season with kosher salt and black pepper.
In a medium bowl, combine tomatoes, pesto, garlic, red pepper flakes, a drizzle of EVOO , and a pinch of salt. Place a wedge of feta cheese inside each squash half, followed by the tomato-pesto mixture, divided equally between each half. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.
Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. Garnish with fresh basil and extra cracked black pepper.
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Carrot & butter bean dip 🥕
Recipe
1 bunch 6 or 7 smallish leafy carrots
600g cooked butter beans , drained
A good pinch ground turmeric
Pinch cumin seeds
Pinch smoked paprika
Half clove garlic
2 tbsp olive oil
1 tbsp tahini
1 tbsp lemon juice
Salt and pepper
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Recipe
1 bunch 6 or 7 smallish leafy carrots
600g cooked butter beans , drained
A good pinch ground turmeric
Pinch cumin seeds
Pinch smoked paprika
Half clove garlic
2 tbsp olive oil
1 tbsp tahini
1 tbsp lemon juice
Salt and pepper
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SAVE this recipe to make later and TAG a friend who would love these!! 😍 Easy Cheesy Cauliflower Steaks - they are crispy on the outside and perfectly spiced.
Ingredients:
1/4 cup olive oil
2 tbs vegan parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper to taste
1 head cauliflower
1/2 cup vegan mozzarella cheese
optional: fresh parsley garnish
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Ingredients:
1/4 cup olive oil
2 tbs vegan parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper to taste
1 head cauliflower
1/2 cup vegan mozzarella cheese
optional: fresh parsley garnish
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Had to try this viral tofu chocolate mousse and it’s worth the hype!!🤎 🤎 🤎
Ingredients (makes 3-4 portions)
*400g silken tofu
*200g dark chocolate
*1 heaping tbsp of cacao powder
*1 tbsp of maple syrup or honey
*pinch of salt
Method:
1. Melt the chocolate either in the microwave or by the double boiler method on the stove
2. Combine the dark chocolate with the silken tofu and a pinch of salt.
3. Blend then taste to see if you want to add more sweetness. If so, add maple syrup or honey
4. If you like it to be a soft pudding texture you can eat it like this or if you want it to be a thicker, more fudgier consistency - Transfer the mixture to an air tight container and refrigerate for 2 hours before serving.
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Ingredients (makes 3-4 portions)
*400g silken tofu
*200g dark chocolate
*1 heaping tbsp of cacao powder
*1 tbsp of maple syrup or honey
*pinch of salt
Method:
1. Melt the chocolate either in the microwave or by the double boiler method on the stove
2. Combine the dark chocolate with the silken tofu and a pinch of salt.
3. Blend then taste to see if you want to add more sweetness. If so, add maple syrup or honey
4. If you like it to be a soft pudding texture you can eat it like this or if you want it to be a thicker, more fudgier consistency - Transfer the mixture to an air tight container and refrigerate for 2 hours before serving.
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AVOCADO FRESH PASTA 🥑
Written recipe and measurements are on the link on my profile🥰 ❤️
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Written recipe and measurements are on the link on my profile
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If you have a few minutes to spare, try these delicious peanut butter yogurt bites. 🤎 🤎 🤎
Ingredients:
• 250 g vegan yogurt (1 cup)
• 85 g peanut butter (1/3 cup)
• 170 g dark chocolate chips (1 cup) + 1/2 tbsp coconut oil
• 2 tbsp maple syrup or other sweeter
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Ingredients:
• 250 g vegan yogurt (1 cup)
• 85 g peanut butter (1/3 cup)
• 170 g dark chocolate chips (1 cup) + 1/2 tbsp coconut oil
• 2 tbsp maple syrup or other sweeter
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Creamy Vegan Pistachio Cheesecake!! Made entirely without eggs and dairy free, and you’d never know 😮💨 We have the silkiest pistachio butter cheesecake batter that bakes atop a simple pistachio graham cracker crust (made with homemade gluten free vegan graham crackers). Topped with an easy dairy free cream cheese frosting with pistachio butter folded in. It’s ABSURD.
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