Ultimate Superfood Breakfast/Energy Bar filled with all the good stuff (quinoa, oats, hemp seeds, chia, and almonds) to energize you for the whole day! Gluten free and vegan. —Kelli @Hungry Hobby
Ingredients
1/2 cup
oat flour (1/2 cup ground oats)
2 cups
old fashion rolled oats
1/2 cup
hemp seeds
1/2 cup
brown sugar
1 tablespoon
cinnamon
1/4 teaspoon
salt
1.5 teaspoons
baking powder
1/3 cup
chia seeds
1 cup
unsweetened vanilla almond milk (or other non dairy milk)
1
whole mashed large banana
1/2 cup
almond butter
1 teaspoon
vanilla extract
2 cups
cooked quinoa
Directions
Preheat oven to 350F
Start by cooking the quinoa according to package directions, 1 cup uncooked should make about 2 -3 cups cooked. While your quinoa is cooking on the stove you can assemble the rest of the ingredients.
Combine dry ingredients including oat flour, oats, hemp seeds, brown sugar, cinnamon, salt, and baking soda in a large bowl and mix well.
In another medium size bowl combine chia seeds, milk, mashed banana, almond butter and vanilla and whisk until smooth and well combined. Chia seeds will start to gel thickening the ingredients.
When the quinoa is done add it to the dry ingredients, then add the wet ingredients and mix till well combined.
Spread evenly in a 9 x 13 greased baking dish and compact with a spatula. Just press the back of the spatula across the bake so everything is well combined together.
Bake 40-45 minutes until browned around the edges. A toothpick should come out clean and it should feel firm. Let cool 30 minutes before cutting into bars.
This delicious vegan dish is perfect for when you don’t have much time. It can be ready in under 30 minutes and is a great way of using up veggies.
The recipe can be found here – http://www.mynutricounter.com/recipe-chickpea-buddha-bowl/ —Nikki Brown
Ingredients
85 grams
red quinoa
235 milliliters
vegetable broth
1/2 piece
red onion
40 grams
carrots, cubed
425 grams
can chickpeas
150 grams
brussel sprouts
2 teaspoons
olive oil
1 piece
avocado
40 grams
parsnips, cubed
1 teaspoon
turmeric
For the dressing:
1/4 cup
tahini
1 tablespoon
maple syrup
2 tablespoons
lemon juice
5 tablespoons
hot water
Directions
Preheat the oven to 200C/390F.
Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
Drain the water from the can of chickpeas and pat them dry with kitchen towel pieces. Mix the chickpeas with the turmeric then add to a frying pan with 1 tsp. of olive oil. Fry over a medium heat for 8 minutes.
Peel the avocado then mash with a potato masher or food processor.
Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.
This delicious, crispy pizza is loaded with four types of meats along with a garlicky sauce over a cauliflower crust.
SPONSORED POST: We’ve teamed up with Green Giant to introduce you to their Cauliflower Pizza Crusts. They’re vegan, made with over 80% cauliflower and way easier than making your own cauliflower crusts. Plus, click below for a coupon to save money on the crusts! This delicious, crispy pizza is loaded with four types of meats along with a garlicky sauce over a cauliflower crust.
We love pizza and this–> Spicy Garlic and Meat Lover’s Pizza is not only a perfect meal for us any-time of the week/weekend but also 50% lesser calories thanks to the cauliflower pizza crust from Green Giant.
We have already made this pizza twice last week and we still can’t get enough of it. The crispy-flavorful ‘cauliflower crust’ just blew our mind.
Click HERE for $1 OFF Green Giant Cauliflower Pizza Crust
The crust is made using simple ingredients (you’d literally understand all of those listed, they are so simple) basically made using ‘80% cauliflower’ and is vegan too (has no cheese).
So, it’s PERFECT for not only you and me but especially for someone who’s on a low carb diet or Vegan too.
Now, coming back to our Spicy Meat lovers Garlic Pizza, it’s super easy to make at home. The picture above details all the ingredients you need.
I’m using 3 different meat (lamb, chicken, turkey and bacon) but you can use any kind of meat and make it absolutely your own style.
The only thing I insist on not changing is ‘Garlic’, it adds such an amazing flavor to this pizza and goes amazingly with the meats.
Now, another good thing about this Cauliflower Crust is that it doesn’t need to be thawed.
You simply take it off the packing and bake it for 15 minutes (as per instructions on box) while you prep the toppings.
That crisp-ups the crust and you can easily ladle the pizza sauce, toppings finally give it a quick bake.
First, we baked the pizza crust and then we topped it with our garlicky pizza sauce.
Then we added the meaty toppings along with some red onions, Italian seasoning and some garlic salt.
Then we gave it a quick bake and your pizza is ready in 10 minutes.
I baked two Spicy Meat lovers Garlic Pizza as I serve it one per person
So go ahead and grab these ‘Green Giant Cauliflower Pizza Crusts’ and enjoy this crispy, meaty pizza with your loved ones.
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Spicy Garlic and Meat Lover’s Pizza
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Author:Molly Kumar
Total Time:30 minutes
1 Green Giant™ Cauliflower Pizza Crust
1 Clove Garlic – thinly chopped (check notes)
1 Small Red Onion – thinly sliced
3 Tbsp Pizza Sauce – store-bought or homemade as per choice
3 Tbsp Cheese – use any as per choice
1/4 Tsp Italian Seasoning
1/4 Tsp Chili Flakes – optional
1–2 Fresh Basil Leaves – for garnish (optional)
Meat Toppings: (you can add or remove any as per choice)
2 Tbsp Pepperoni
1 Tbsp Chorizo – use any kind you like
1 Italian Meatballs – crumbled & cooked
1 Chicken Sausage – small – thinly sliced
Instructions
Cook the Green Giant™ Cauliflower Pizza Crust (frozen)
Preheat oven to 425°F. Place Green Giant™ Cauliflower Pizza Crust on baking sheet and bake 16 minutes or until crisp.
Remove from oven and cool a little
Add the Toppings and Create the Spicy Meat Lovers Garlic Pizza:
Place the baked Green Giant™ Cauliflower Pizza Crust on a baking tray (pizza pan if using).
Spread the pizza sauce evenly all over the crust (leaving the edges).
Sprinkle cheese on top of the crust.
Add chorizo, sliced chicken sausage, crumbled Italian meatballs and pepperoni.
Add sliced onions, garlic, Italian seasoning.
Sprinkle some more cheese and bake in the oven for 15 minutes.
After 15 minutes, remove the pizza from oven and slice into 5-6 slices.
Add some crushed basil leaves on top and Serve Hot
Notes
* Garlic: you need to use thinly chopped garlic but can also use 1/8 Tsp garlic salt or dry crushed garlic.
** If on Keto, you can even add a layer of cream cheese after the pasta sauce.
This detoxifying Raw Vegan Hot Sauce is light, green and has an intensely bright flavor that wakes up any average meal with Celery, Cilantro, Parsley, Bird Peppers, Lime and more. —Maren Epstein
Ingredients
4 tablespoons
pickled Chili Pequin or Bird Peppers, stems removed
4
Celery Stalks, chopped
1
medium White Onion, chopped
1 handful
Cilantro Leaves
1 handful
Parsley Leaves
1 tablespoon
Sea Salt
2 tablespoons
Olive Oil
4 tablespoons
Red Wine Vinegar
6
Garlic Cloves
3
Limes, juiced
Pepper, to taste
Directions
Place all ingredients in the blender. Fill the blender half way up with water and emulsify ingredients until smooth.
Notes
Make sure that you use the same amount of Parsley and Cilantro. Don’t use the stems only the leaves.
You can always add more Garlic and Pepper to make it spicier. I made the recipe white girl mild.
Make sure only to use fresh garlic.
If the sauce is too thin just add more celery.
You can buy jarred Chili Pequin in Latin Markets. These tiny peppers are insanely spicy so use sparingly.
The Vinegar is important to add because it preserves the sauce so that it will last for one month in the refrigerator.
Peanut butter and chocolate – the most satisfying flavor and texture combination. Made vegan and gluten-free! —Hungry Haley
Ingredients
1
extra ripe banana
1/4 cup
nut butter
1/4 cup
sugar
1/4 cup
maple syrup
1/4 cup
coconut oil, melted and cooled
1/2 cup
oat flour
1/2 cup
garbanzo bean flour
1/2 cup
brown rice flour
2/3 cup
chocolate chips
1 teaspoon
baking soda
1 teaspoon
vanilla extract
Directions
Preheat the oven to 350F and line a muffin tin with paper baking cups.
In a blender, pulse the dry ingredients for a few seconds to make sure the flours are incorporated and “sifted”. Add in the wet ingredients and blend, starting slow and increasing to high speed.
Stir in the chocolate chunks, saving a few to press lightly into the top before baking. Sprinkle with sea salt.
Bake for 20-22 minutes, or until golden brown on top and a toothpick comes out clean. Cool before serving and refrigerate leftovers.
These yummy vegan cookies are free of butter, added sugar, and even eggs—the peanut butter and applesauce hold them together. But trust me when I say you won’t miss the sugar. The sweet banana and abundance of chocolate more than make up for it.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 banana, thinly sliced
2 tablespoons all-natural peanut butter
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
2/3 cup semisweet chocolate chips
Preparation
Step 1
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the flour, salt, and baking soda. 3. In a large bowl, mash together the banana, peanut butter, applesauce, and vanilla with the back of a fork. Whisk in 1/3 cup water, scrape the sides, and mix well.
Step 3
Add the flour mixture to the banana mixture and stir together until just combined. Stir in the oats and chocolate chips.
Step 4
Use a small ice cream scoop or spoon to drop ping pong ball–size dollops of cookie dough onto the prepared baking sheets. They don’t spread much, so they only need 1/2 inch of space between the cookies. Bake for 10 minutes, or until lightly browned on the bottom. Let them cool on the baking sheet for 10 minutes before devouring. You can freeze baked cookies in a gallon-size freezer bag for up to 3 months.
Nutrition Per Serving
Per serving (1 cookie): calories 79; fat 3 g; saturated fat 1 g; fiber; 1.5 g; protein 2 g; carbohydrates 13.5 g; sugar 4.5 g
Packed with superfoods and antioxidants, this nutrient-rich cookie is filling, energizing and super tasty. It’s an easy no-bake recipe that is quick to make and sure to please any picky eater. It is gluten-free, nut-free and vegan and raw making it a super versatile cookie! —maiah03
Ingredients
1/3 cup
sunflower seed butter
3 tablespoons
pure maple syrup
1/2 cup
gluten-free oats
1/2 cup
sunflower seeds
1/4 cup
pumpkin seeds
1/4 cup
hemp seeds
1/4 cup
goji berries
2 tablespoons
chia seeds, ground
1 tablespoon
hemp protein powder (optional)
Directions
Melt sunflower seed butter and maple syrup over medium heat.
Stir in all remaining ingredients, adding a little water if mixture is too dry. Roll into little balls.
The cookies can be eaten immediately, or chilled in the fridge to firm up. Store in an airtight container; cookies will keep for up to 5 days.
Whether you serve this vegan gumbo recipe over rice or enjoy it alone, it’s sure to satisfy.
No one will miss the meat in this satisfying stew (it’s also vegan!). It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients (okra and yellow squash) and canned (tomatoes and black-eyed peas).
Sidney Bensimon
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Ingredients
2tablespoonssafflower oil
2tablespoonsunbleached all-purpose flour
1smallonion, cut into ¼-inch pieces (1 ½ cups)
2celery stalks, cut into ¼-inch pieces (1 cup)
1orange or red bell pepper, cut into ½-inch pieces (1 cup)
Kosher salt
1can(14 ounces) diced tomatoes, drained
1 ½teaspoonsCreole seasoning, such as Tony Chachere’s
4cupsvegetable broth
8ouncesokra, cut into ¼-inch rounds (2 cups)
1yellow squash, quartered lengthwise and chopped (2 cups)
1can(14 ounces) black-eyed peas, rinsed and drained
Steamed white rice and sliced scallions, for serving
Directions
In a medium pot, whisk together oil and flour to combine. Cook over medium heat, whisking frequently, until mixture is the color of butterscotch, about 10 minutes.
Add onion, celery, and bell pepper. Season with salt and cook, stirring, until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1 to 2 minutes more.
Stir in broth, okra, squash, and peas. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve over rice, sprinkled with scallions.
Originally appeared: Martha Stewart Living, September 2018
A fast, healthy, vegetarian and vegan-friendly dinner with protein-rich chickpeas, spices, and fresh lemon juice. Grab a slice of warm pita and dig in. —American Home Cook
Ingredients
5 tablespoons
olive oil, divided, plus more for serving
1
small onion, diced
Kosher salt and freshly ground black pepper
4
garlic cloves, peeled and thinly sliced
1/2 teaspoon
ground turmeric
1/2 teaspoon
red pepper flakes
1
(15-oz) can chickpeas, drained
1
14.5 oz can diced tomatoes
2.5 ounces
baby spinach or kale (half of a 5 oz box)
1-2 Tbsp lemon juice, to taste
Chopped fresh cilantro or parsley, for serving
Yogurt or sour cream, for serving
Toasted pita or other flatbread, for serving
Directions
Heat a large skillet on medium. Once hot, add 4 Tbsp olive oil. Add onion and a pinch of salt and cook, stirring occasionally, until translucent and starts to brown around the edges, 5-7 minutes. Add garlic and cook until softened and fragrant, about 1 minute more.
Add turmeric and red pepper flakes and toast for about 30 seconds, then add chickpeas and season with salt, pepper, and remaining tablespoon olive oil. Cook, stirring occasionally, until the chickpeas start to turn golden-brown, 5 to 7 minutes. If the pan ever looks dry, add more olive oil.
Add the diced tomatoes, another pinch of salt, and bring the mixture to a simmer. Cook until some of the liquid evaporates, about 2 minutes. Off heat, add the spinach, seasoning with more salt. Stir until just wilted. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, salt, or pepper if necessary.
Divide among bowls and top with chopped fresh herbs, yogurt, and a drizzle of olive oil if desired. Serve toasted pita alongside.
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