Tangerine Oat Milk Jelly 🍊 🤍 only 3 ingredients and super allergen friendly!
Are these the cutest lil dessert/snack or what!!🌼 they’d be so perfect for a cute gift for Valentine’s Day or the upcoming lunar new year 🧧 they’re also free of ALL common allergens - no gelatin, gluten free, nut free (coconut free too!), soy free and ofc dairy free 🥰 🙌
I used my seasonal fave sumo citrus🍊 and the richest, creamiest oat milk I ever tried - the evaporated oat milk from it is not watery AT ALL and already has such a rich flavor that I didn’t need to add any sugar to it
🍊 TO MAKE:
3 sumo citrus or other tangerine
1 tsp agar agar
1/2 cup water
1 cup evaporated oat milk
Are these the cutest lil dessert/snack or what!!
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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baked oats = the best way to eat oatmeal 🫶
recipes:
-sugar cookie baked oats
-lemon cake baked oats
-apple pie baked oats
full recipes are in the captions of my posts or comment “OATS” and I’ll dm you the recipes!🤍 🤍 🤍
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recipes:
-sugar cookie baked oats
-lemon cake baked oats
-apple pie baked oats
full recipes are in the captions of my posts or comment “OATS” and I’ll dm you the recipes!
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AIR FRYER CHOCOLATE PROTEIN DONUT HOLES🫶 🫶 🫶
Serving size: 2 donut holes
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
1 1/2 cup vegan Greek style yogurt
Glaze:
1/3 cup powdered monkfruit or powdered sugar
2-3 tbsp unsweetened almond milk
Instructions:
1. To a bowl add flour, protein powder, cocoa powder, and sugar, mix together.
2. With a rubber spatula, mix in Greek yogurt
until well combined, this will form a crumbly and sticky dough.
3. Spread flour across a flat surface or cutting board and knead the dough until no longer sticky.
4. Separate dough into 1/2 inch pieces and roll into balls,. Add to air fryer and spray with nonstick cooking spray🫶
Serving size: 2 donut holes
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
1 1/2 cup vegan Greek style yogurt
Glaze:
1/3 cup powdered monkfruit or powdered sugar
2-3 tbsp unsweetened almond milk
Instructions:
1. To a bowl add flour, protein powder, cocoa powder, and sugar, mix together.
2. With a rubber spatula, mix in Greek yogurt
until well combined, this will form a crumbly and sticky dough.
3. Spread flour across a flat surface or cutting board and knead the dough until no longer sticky.
4. Separate dough into 1/2 inch pieces and roll into balls,. Add to air fryer and spray with nonstick cooking spray
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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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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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🧄🤯💕LIFE CHANGING GARLIC HACK
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👩🍳Instead of peeling and mincing garlic every time you make dinner, try blending up cloves (I used pre-peeled 😂) 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 (I used pre-peeled 😂) 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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MISO GLAZED EGGPLANT 🍆
This recipe is adapted from
It’s so juicy&full of flavor😋
RECIPE (3 servings, 40min prep time):
-2 eggplants
Cut in wedges.
-4 Tbsp miso paste
-3 Tbsp maple syrup or agave syrup
-4 Tbsp (sesame) 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.🫶 🫶 🫶
This recipe is adapted from
It’s so juicy&full of flavor😋
RECIPE (3 servings, 40min prep time):
-2 eggplants
Cut in wedges.
-4 Tbsp miso paste
-3 Tbsp maple syrup or agave syrup
-4 Tbsp (sesame) 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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SAVE this recipe to make later and TAG a friend who would love these!! 🫶 🫶 🫶
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
*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.
Ingredients
*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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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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If you have a few minutes to spare, try these delicious peanut butter yogurt bites. They have become my latest snack obsession!
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 (optional)
Instructions:
1. Mix together yogurt, peanut butter, and maple syrup (or honey) until well combined.
2. Portion out the mixture into scoops and place them on a baking sheet lined with parchment paper. Freeze for 1-2 hours until firm.
3. Melt dark chocolate with a bit of coconut oil until smooth and creamy.
4. Dip each frozen scoop into the melted chocolate, ensuring it's fully coated. Use a fork to lift it out and let excess chocolate drip off.
5. Sprinkle crunchy nuts on top of each coated scoop while the chocolate is still wet.
6. Place the treats back on the baking sheet and return them to the freezer or refrigerator for a few minutes to set.
7. Serve and enjoy your homemade chocolaty treats!
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 (optional)
Instructions:
1. Mix together yogurt, peanut butter, and maple syrup (or honey) until well combined.
2. Portion out the mixture into scoops and place them on a baking sheet lined with parchment paper. Freeze for 1-2 hours until firm.
3. Melt dark chocolate with a bit of coconut oil until smooth and creamy.
4. Dip each frozen scoop into the melted chocolate, ensuring it's fully coated. Use a fork to lift it out and let excess chocolate drip off.
5. Sprinkle crunchy nuts on top of each coated scoop while the chocolate is still wet.
6. Place the treats back on the baking sheet and return them to the freezer or refrigerator for a few minutes to set.
7. Serve and enjoy your homemade chocolaty treats!
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Creamy Vegan Pistachio Cheesecake!! Made entirely without eggs and dairy free, and you’d never know 😮💨 🫶 🫶 🫶
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AVOCADO FRESH PASTA 🥑
Written recipe and measurements are on the link on my profile 🥰❤️🇮🇹
If you have enjoyed my series of 2 ingredient fresh pasta with vegetables so far, you’re going to love this version with avocado! 😍
It is a super quick idea for an easy lunch or dinner and it’s mamma mia 🤤
I shaped the pasta into “orecchiette” but you can choose your favorite shape! 😋
Who is going to try it? 😃
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Written recipe and measurements are on the link on my profile 🥰❤️🇮🇹
If you have enjoyed my series of 2 ingredient fresh pasta with vegetables so far, you’re going to love this version with avocado! 😍
It is a super quick idea for an easy lunch or dinner and it’s mamma mia 🤤
I shaped the pasta into “orecchiette” but you can choose your favorite shape! 😋
Who is going to try it? 😃
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If you’re a pistachio ice cream lover then this is the one for you 🤝🍦 🍦 🍦
Simple and easy to make with only 3 ingredients. Actually tastes good unlike some protein recipes. Also gives you a bit of protein to hit your goals. Why wouldn’t you?
Ingredients:
- 200g Greek Yogurt
- 30g Pistachios
- 15g Honey
Comment PISTACHIO if you’re gonna try this one out 🌰
And if you like recipes that are made with real food, taste good and also help you hit your fitness goals you might want to drop me a follow🫶
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Simple and easy to make with only 3 ingredients. Actually tastes good unlike some protein recipes. Also gives you a bit of protein to hit your goals. Why wouldn’t you?
Ingredients:
- 200g Greek Yogurt
- 30g Pistachios
- 15g Honey
Comment PISTACHIO if you’re gonna try this one out 🌰
And if you like recipes that are made with real food, taste good and also help you hit your fitness goals you might want to drop me a follow
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ASPARAGUS + BRAISED BUTTER BEANS❤️
INGREDIENTS
Large bunch of asparagus
700g butter beans
1 white onion
Small bunch of parsley
1 red chilli
4 garlic cloves
2 tbsp nutritional yeast
1 tsp miso paste
1 lemon
Handful of grated parmesan
Olive oil
Salt
Pepper
2 flatbreads
METHOD
1. Finely dice the onion, parsley stalks, red chilli + garlic.
2. Warm a glug of olive oil in a saucepan on a medium heat.
3. Add the onions with a pinch of salt, then allow to soften for 2-3 minutes.
4. Add the parsley stalks, chilli + garlic, frying until fragrant.
5. Add the butter beans , then nutritional yeast + simmer on a medium-low heat for 5-10 minutes, adding a splash of water to loosen.
6. Trim the stalks of the asparagus, then boil in salted water until al dente.
7. Dissolve the miso paste in 1tbsp of boiling water, then add to the beans with a squeeze of lemon + a handful of chopped parsley.
8. Season the asparagus with salt, pepper, olive oil + lemon juice.
INGREDIENTS
Large bunch of asparagus
700g butter beans
1 white onion
Small bunch of parsley
1 red chilli
4 garlic cloves
2 tbsp nutritional yeast
1 tsp miso paste
1 lemon
Handful of grated parmesan
Olive oil
Salt
Pepper
2 flatbreads
METHOD
1. Finely dice the onion, parsley stalks, red chilli + garlic.
2. Warm a glug of olive oil in a saucepan on a medium heat.
3. Add the onions with a pinch of salt, then allow to soften for 2-3 minutes.
4. Add the parsley stalks, chilli + garlic, frying until fragrant.
5. Add the butter beans , then nutritional yeast + simmer on a medium-low heat for 5-10 minutes, adding a splash of water to loosen.
6. Trim the stalks of the asparagus, then boil in salted water until al dente.
7. Dissolve the miso paste in 1tbsp of boiling water, then add to the beans with a squeeze of lemon + a handful of chopped parsley.
8. Season the asparagus with salt, pepper, olive oil + lemon juice.
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🥣🍃 LET’S GET COOKING! 👩🏻🍳
Ingredients:
3 cups cooked brown rice, cooled
1 packed cup shredded red cabbage
1 packed cup shredded green cabbage
1 large carrot, shredded
1 large cucumber, thinly sliced
1.5 cups frozen shelled edamame
1/2 block (225g) firm tofu, cubed and pan fried or air fried* (see notes)
Optional: extra leafy greens (eg baby spinach, rocket)
Dressing:
1⁄4 cup natural peanut butter
2 tbsp lemon or lime juice
2 tbsp light soy sauce
2 tbsp maple syrup (I used my homemade hot maple)
1 tbsp sesame oil
1 tsp grated ginger
1 large clove garlic, minced
Salt & pepper, to taste (optional)
To serve:
1 green onion, finely sliced
Roasted peanuts, roughly
chopped
Fried shallots
Black sesame seeds
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Ingredients:
3 cups cooked brown rice, cooled
1 packed cup shredded red cabbage
1 packed cup shredded green cabbage
1 large carrot, shredded
1 large cucumber, thinly sliced
1.5 cups frozen shelled edamame
1/2 block (225g) firm tofu, cubed and pan fried or air fried* (see notes)
Optional: extra leafy greens (eg baby spinach, rocket)
Dressing:
1⁄4 cup natural peanut butter
2 tbsp lemon or lime juice
2 tbsp light soy sauce
2 tbsp maple syrup (I used my homemade hot maple)
1 tbsp sesame oil
1 tsp grated ginger
1 large clove garlic, minced
Salt & pepper, to taste (optional)
To serve:
1 green onion, finely sliced
Roasted peanuts, roughly
chopped
Fried shallots
Black sesame seeds
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Bookmark these CRISPY RICE ROLLS 🌯🍚🥕 🥑
What ya need:
- Rice paper wrappers
- Sushi rice
- Cucumber
- Red pepper
- Avocado slices
- Cilantro
- Shredded carrots
- Sautéed tofu strips in coconut aminos
secret peanut sauce 🥜🌱:
1/4 cup runny natural peanut butter
2 tbsp coconut aminos
1 tbsp soy sauce
1 tbsp rice vinegar
1-2 tbsp sriracha
1/2 tsp garlic powder
1/4 tsp ginger
1 tbsp toasted sesame oil
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What ya need:
- Rice paper wrappers
- Sushi rice
- Cucumber
- Red pepper
- Avocado slices
- Cilantro
- Shredded carrots
- Sautéed tofu strips in coconut aminos
secret peanut sauce 🥜🌱:
1/4 cup runny natural peanut butter
2 tbsp coconut aminos
1 tbsp soy sauce
1 tbsp rice vinegar
1-2 tbsp sriracha
1/2 tsp garlic powder
1/4 tsp ginger
1 tbsp toasted sesame oil
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