Vegan

Mint Cacao Energy Bites

These little every bites might be my favorite new snack! They taste super fudgy & decadent, but they’re made with simple whole food ingredients & don’t require any baking (important for those of us who are challenged in the baking department). These are a great way to enjoy something sweet & satisfying while also amping up the nutrition in your snack game.

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The key ingredient here is the raw cacao powder. This superfood ingredient is rich in magnesium, iron, fiber & flavanols. Flavanols are a naturally occurring type of flavanoid found in certain plant foods that have powerful antioxidant and anti-inflammatory effects. More importantly the cacao powder is what brings that chocolate-y goodness to these energy bites!


Mint Cacao Energy Bites

Makes 12-16 bites depending on the size


Ingredients

  • 1 cup cashews

  • 1/2 cup walnuts

  • 1/2 cup unsweetened shredded or flaked coconut

  • 2 tablespoons chia seeds

  • 10-15 pitted dates

  • 1/4 cup raw organic cacao powder

  • 1 teaspoon peppermint extract

  • Pinch of salt

  • 3 tablespoons unsweetened almond milk

Directions

  1. Using a food processor: pulse cashews and walnuts until they’re broken up into small pieces.

  2. Add the dates and pulse until the dates are chopped into small pieces.

  3. Add the remaining ingredients and pulse until it forms a dough. Add an additional 1-2 tablespoons of liquid as needed.

  4. Wet your hands and roll into little balls. Pop into the freezer for 10-15 minutes to chill & and then enjoy! Store on a airtight container for up to one week.

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Vegan Curried Chickpea Salad

This vegan curried chickpea salad is not your average salad! It’s loaded with crunchy veggies, creamy tahini, fresh cilantro and a little sweetness from red grapes. This makes for a super easy and budget friendly meal option.

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vegan curried chickpea salad

serves 4-6


Salad Ingredients

  • 2 cans chickpeas, drained and rinse

  • 2 large carrots, diced

  • 1 large red bell pepper, diced

  • 1 head of fresh cilantro, finely chopped

  • 2 cups red grapes, quartered (golden raisins work great too)

Dressing Ingredients

  • 1/2 cup tahini

  • Juice of 1 large lemon

  • 1 tablespoon curry powder

  • 1 tsp cumin

  • 1 large clove garlic, minced

  • 1-2 shakes of cayenne pepper (omit if you don’t like spice)

  • 1 tbsp honey or pure maple syrup

  • Water to thin out to desired consistency (I used about 1/3 cup)

  • A generous pinch of salt & pepper to taste

Directions

  1. Mix together salad ingredients in a large bowl.

  2. Whisk together dressing ingredients and add more liquid as needed.

  3. Mix everything together well. Serve with crackers, over greens or eat alone!

Notes:

  • You can easily use chicken or tuna if you prefer over chickpeas

  • If you don’t like tahini, you can use great yogurt for a non-vegan version

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Sesame Soba Noodle Salad

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Cold Sesame Soba Noodle Salad

Serves 4-5


For the salad:

  • 8 ounces soba noodles

  • 12 ounce bag of broccoli slaw or shredded cabbage

  • 1 english cucumber, diced

  • 4 green onions, thinly sliced

  • 2-3 cups frozen, shelled edamame

For the dressing:

  • ½ cup rice vinegar

  • 4 tbsp low sodium soy sauce

  • 2 tbsp toasted sesame oil

  • 2 cloves garlic, minced

  • 1 tbsp grated/minced ginger

  • 1 tbsp maple syrup

  • Juice of 1 lime

Directions

1. Cook soba noodles according to package instruction.

2. While the noodles are cooking, mix together sauce ingredients in a small bowl.

3. Once the noodles are cooked, strain them and place them in a large bowl.

4. Add sauce, shredded cabbage/broccoli, cucumber, green onion and mix well. Eat right away or let cool in the fridge!

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Healthy Coconut Lemon Energy Bites

These no-bake Coconut Lemon Energy Bites are my latest obsession. They’re the perfect way to satisfy the desire for something sweet, while also giving your body a boost of blood sugar stabilizing fats and fiber thanks to the cashews, coconut and chia seeds.

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I shared a version of these in the past made with lime, but this coconut + lemon combination is the new winner in my opinion. They’re also ridiculously simple to make which is always a plus!

Step 1: Pulse cashews in the food processor.

Step 1: Pulse cashews in the food processor.

Step 2: Add coconut, dates, chia seeds and a pinch of salt.

Step 2: Add coconut, dates, chia seeds and a pinch of salt.

Step 3: Pulse until ingredients are well combined. It should looks like a crumble and won’t form a stick dough yet.

Step 3: Pulse until ingredients are well combined. It should looks like a crumble and won’t form a stick dough yet.

Step 4: Add the juice and zest of 1 large lemon. Pulse until a sticky dough is formed.

Step 4: Add the juice and zest of 1 large lemon. Pulse until a sticky dough is formed.

Step 5: With wet hands, roll into little balls. Roll each ball in additional shredded coconut.

Step 5: With wet hands, roll into little balls. Roll each ball in additional shredded coconut.


Healthy Coconut Lemon Energy Bites


Ingredients:

  • 1.5 cups raw cashews

  • 1 cup pitted dates

  • ½ cup unsweetened shredded coconut

  • ¼ cup chia seeds

  • Pinch of salt

  • Juice and zest of 1 large lemon

Directions:

  1. Pulse cashews in a few processor a few times until chopped.

  2. Add dates, coconut and chia seeds and process until well combined. This will look like a crumble and will not be sticky at this point.

  3. Add the lemon zest + juice and mi until the ingredients are well combined and come together to form a dough.

  4. With damp hands (or a scooper!) roll into small balls. Then roll each ball in extra shredded coconut.

  5. Store energy bites in an airtight container in the fridge for up to 1 week. You can also freezer for up to 3 months. 

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10 Minute Avocado Chickpea Salad

10 Minute Avocado Chickpea Salad

Quick, protein rich & plant-based. This simple and flavorful Avocado Chickpea Salad is the answer to all of your weekday lunchtime dreams!

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Vegetarian Thai Green Curry

Vegetarian Thai Green Curry

This super simple Vegetarian Thai Green Curry has become and absolute favorite around here recently. It’s quick enough that you could make it on a weeknight, and holds up super well for leftovers.

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Simple Vegetable Quinoa Salad with Lemon

Simple Vegetable Quinoa Salad with Lemon

Simple Vegetable Quinoa Salad with Lemon

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Vegan Thai Red Curry

Vegan Thai Red Curry

This super simple and hearty Thai red curry is packed with bright, fresh flavors for a satisfying, wholesome plant-based meal. It's a total crowd pleaser and holds up super well for make ahead lunches. Vegan and gluten-free friendly!

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Black Bean and Corn Salad

I'll cut right to the chase here -- this zesty Black and Corn Salad full of crunchy veggies should makes it's way into your life ASAP. It's super easy to make (just a little chopping required) and it's full of fun and fresh flavors like cilantro, chili powder, cumin, garlic and fresh lime juice.

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You can eat it by itself like I did, use it to top grilled chicken or fish tacos, as a dip (give me allll the tortilla chips) or as a side dish to pretty much anything. Can you tell I really like this salad? 


black bean and corn salad

Serves 4


Ingredients

  • 2 cans black beans (look for no salt added and BPA free cans), drained and rinsed
  • 1 can organic corn, drained and rinsed
  • 2 bell peppers, diced
  • 3-4 stalks of celery, diced
  • 1/4 red onion, finely diced
  • 2 cups baby tomatoes, quartered
  • 1 jalapeno, finely diced
  • 1 head of cilantro, chopped well
  • 1/4 cup olive oil
  • juice of 3-4 limes (depending on how juicy they are and how much you like)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/3 tsp garlic powder
  • salt and pepper to taste
  • 2 avocados, diced

Directions

  1. Combine all ingredients except avocado in a large bowl. Let it sit in the fridge for a couple hours to chill before eating. 
  2. Mix in cubed avocado prior to eating.
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Crunchy Thai Quinoa Salad with a Spicy Almond Butter Sauce

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If you're looking for a fun, flavorful and veggie packed meal to spice up your weekday lunches, I GOTCHU. I'm super excited to share this recipe with you guys because it's quick to make (30 mins or less...I promise!), it's loaded with fiber from the crunchy veggies, quinoa and chickpeas, and the sauce is made with some of my favorite flavors including ginger, garlic, sesame oil, almond butter and a little heat.

This is a great meal to batch prep ahead of time for a couple days, since it holds up super well in the fridge (aka it stays nice and crunchy).

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Crunchy Thai Quinoa Salad with a Spicy Almond Butter Sauce

Serves 4-5


Salad Ingredients

  • 1/2 small head shredded purple cabbage
  • 3 cups shredded or spiralized carrots
  • 1.5 cucumbers, seeds scooped out and thinly sliced
  • 1 bell pepper, thinly sliced
  • 1/2 cup UNCOOKED quinoa, cooked according to package instructions
  • 2 cans chickpeas, drained and rinsed
  • 1 head of cilantro, chopped

Sauce Ingredients

  • 2/3 cup unsalted almond butter
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 inch piece of ginger, minced
  • 2 small cloves of garlic, minced
  • juice of 2 limes
  • 1-2 teaspoons red pepper flakes
  • 1-2 teaspoons pure maple syrup
  • 3-4 tablespoons warm water

Directions

  1. Cook quinoa according to package instructions
  2. Make sauce and set aside. Adjust water and spice to your liking.
  3. Chop veggies and combine in a large bowl with sauce
  4. Optional toppings: sesame seeds, cilantro, sriracha

 

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