you will need:
2 Zucchini
2 TBSP of olive oil
2 TBSP roasted garlic and peppers seasoning
2 TBSP Italian seasoning
Pre-heat oven to 400 degrees.
Cut Zucchini into 1/2 inch slices.
Spread Zucchini evenly over a baking sheet.
Brush oil over Zucchini and sprinkle spices evenly over the Zucchini.
Bake for 15 minutes.
These go great with the honey, lime and cilantro salmon. :-)
dill and chive egg whites
You will need:
2 cups of egg whites
1 TBSP dehydrated chives
1TBSP dehydrated Dill
Salt and pepper
In a pan with butter or oil ( we used vegan butter) warm on low to med.
pour egg whites into pan. evenly dust chives and Dill over eggs.
Add a dash of salt and pepper.
with a rubber spatula scrape the bottom on the pan every minute or so until the eggs are cooked to your liking.
OPTIONAL- we added vegan smokes gouda and vegan cheddar.
We don't normally have cheese with our eggs but we had family over for Easter and they loved this. We served it with 100 calories multigrain buns, Avocado and southwest salsa.
this is also great for meal prep but I personally wouldn't use the cheese daily.
Enjoy
Roasted yam
You will need:
2 yams cubed
cinnamon
allspice
cumin
1/4 cup oil.
Pre-heat oven to 425.
In a large mixing bowl place yams. Pour in 1/4 cup oil of choice-we used avocado oil.
toss until evenly coated.
sprinkle with spices and toss again. Repeat until all the yam looks evenly spiced.
Bake for 25-30 minutes.
closer to 30 if you like them more crispy.
Yam Toast
You will need:
2 large tams sliced 1/3 of an inch
Cumin
Cinnamon
Allspice
1/4 cup of avocado oil. (or oil of choice)
Pre-heat oven to 425.
On a greased cookie sheet spread out sliced yam evenly.
brush with oil. ( this helps the spices stick and makes the yams crispy.
sprinkle with all three spices.
bake for 25-30 minutes.
We like ours crispy so we are closer to 30 minutes.
This is great with eggs, Avocado or sliced tomato (or all three)
Smashers
Potato smashers
You will need:
A small bag of baby potatoes
3 TBSP of butter ( We used Melt vegan butter)
1 TBSP of roasted garlic and red pepper spice (see pic)
1 TBSP Italian seasoning (see pic)
1 TSP onion powder
Start bey boiling the potatoes on high for 25-30 minutes. (Until tender)
Pre-heat oven to 450.
Transfer to a greased baking sheet ( this makes the bottom crispy).
Gently push down with a fork until the potato breaks aka SMASH.
Melt butter and stir in spices.
Use a TSP to transfer butter mixture to potatoes.
Bake for 25-30 minutes
These are a great side dish with anything. We had the with some eggs and guacamole and it was amazing
Cauliflower Crust for pizza
For crust You will need:
1 cauliflower head
1/3 cup almond flour
1/4 TSPN garlic
TSPN of Italian seasoning
2 1/2 TBSP chia seeds
1/4 cup of water
Preheat oven to 450.
Start by steaming cauliflower. Roughly 15 minutes. Transfer to a cheese cloth and ring all the water out. Transfer to a bowl. In another small bowl mix water and chia seeds until it thickens. Roughly 2 minutes. Add to cauliflower and mix.
-now add flour, Italian seasoning and garlic to the cauliflower and mix.
-line a baking pan with parchment paper and spread mixture evenly roughly half an inch ( make sure the crust is not too thin or it will burn)
-bake for 25 minutes.
-let it rest for roughly 3-4 minutes before adding sauce and toppings.
You can top with whatever vegetables , meat and cheeses you like than bake for 12 minutes.
Note-be sure to get most of the water out of the cauliflower or your crust won't be crispy. If this happens like it did to us just grab a fork because it's still delicious.
Good luck
Vegetable lasagna
You will need:
Organic Green lentil lasagna ( see image above)
2 cups-diced tomatoes
2 cups-diced mushrooms of choice(we used a mix of shiitake and cremini)
1 head of broccoli diced
2 cups of green beans diced
1 jar mushroom and onion tomato sauce
1 jar of garlic tomato sauce
1 onion diced
2 cans of water chestnuts
Sat and pepper
1 package Daiya smoked gouda dairy free cheese-(you can use what ever cheese you like)
To make vegetable sauce, Throw all ingredients( except cheese and lasagna) into a slow cooker for 4 hours.
Then In a large casserole dish layer vegetable sauce, lasagna and cheese (in that order)
for the top layer i just used Sauce and cheese to fully cover the lasagna in sauce.
We got 3 layers in out dish. Bake at 375 for 40 minutes.
Notes-
1-you could add ground chicken or turkey to the sauce.
2-make sure the lasagna if covered in sauce to be sure it becomes tender.
This was a big hit in our house. Great for meal prep.
Enjoy
Vegan Spinach Dip
You Will Need:
1 1/2 cup raw cashews
2 cups of vegetable broth
1 cup of mushroom
2 shallots
1 cup of baby spinach
1 package gourmet village spinach dip mix(see picture)
Mix in blender
Serve with chips, pretzel chips or crackers
Mushroom Wellington
You Will Need:
2 Tenderflake puff pastry sheets
2 cups of shiitake mushroom
1 onion diced
2 cups portobello mushroom
1 cup cremini mushroom
2 tbsp oil
3 tbsp balsamic vinegar
1 tbsp minced garlic
2 cups of spinach
2 tbsp vegan butter
Pre-heat oven to 375F
Roll out both pastry sheets on a baking sheet lined with parchment paper.
In a pan cook all ingredients EXCEPT spinach. (That comes later)
Cooks ingredients roughly 7 minutes on medium heat.
Once cooked add spinach and cook for additional 2 minutes (until spinach is soft)
Divide between both pastries evenly. Fold top and bottom then the sides so all the filling is covered by pastry.
Coat the out side with vegan butter (or butter if you prefer)
Bake for 35 minutes until golden on the outside.
Goes great with soup, salad or roasted vegetables
Apple Cinnamon Egg White Pancakes
This is a life hack for me.
3 ingredients.
you will need :
1 cup of egg whites
1 serving of Arbonne vanilla protien
1 pkg Apple cinnamon super food oats (see pics)
In a blender, ninja or bullet mix all ingredients.
Pour into pan on low to med heat (thats a 3 for us) cooks in roughly 2 minutes a side size dependant. We make 4 pancakes which is 2 servings. You can make smaller cakes if you like for less calories but this recipe is not high in calories.
Nutrition per servings
calories-214
Protein-26
Carbs-21
Fat-3
Sugar-8
Macro breakdown for the whole batch
cal-428
Pro-52
carb-42
fat-6
sugar16
Mushroom Truffle risotto
You will need:
3 1/2 cups of vegetable broth
2 TBSPTruffel oil
3cups of sliced mushroom ( we used 2 cup shiitake and 1 cup crimini)
Truffle salt 3/4 cup of diced leeks
1 cup of Arborio rice
1/4 dry white wine
1 TBSP vegan butter
Vegan Parmesan cheese ( or regular if your belly can handle it)
In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
In the meantime, heat a large saucepan over medium heat. Once hot, add 1 Tbsp olive oil and mushrooms. Season with a pinch each salt and pepper and sauté until tender and slightly browned - 3-4 minutes - stirring frequently. Remove from pan and set aside in a small dish.
Heat the same large saucepan over medium heat once more. Once hot, add 1 Tbsp olive oil and leeks. Sauté for 1-2 minutes, or until softened and very slightly browned.
Add arborio rice, and cook for 1 minute, stirring occasionally to coat.
Add dry white wine and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed.
Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
Continue to add vegetable stock, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should only take 15-20 minutes.
Once the rice is cooked through and al dente, remove from heat and add vegan butter (optional), vegan parmesan cheese, and most of the cooked mushrooms from earlier, reserving a few for serving. Stir to coat.
Taste and adjust flavor as needed, adding a pinch of truffle salt and pepper to taste or more vegan parmesan to enhance the cheesiness.
To serve, divide between serving bowls and top with remaining mushrooms, additional vegan parmesan cheese, and a sprinkle of parsley (optional).
Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days.
Egg white, Quinoa and apple
You will need:
1 cup quinoa
1 cup of egg whites
1/2 cup almond milk
2 TBSN cinnamon
1 TBSN vanilla
1/4 cup maple syrup ( we used sugar free miss buttersworth)
4 apples peeled and chopped into small pieces
Preheat oven to 350.
Put eggs, milk, cinnamon, vanilla and maple syrup into a blender and mix.
In a greased square oven dish pour the cup of quinoa and diced apples evenly over the bottom. Pour liquid from blender over quinoa and apples.
Place in oven and bake for 50 minutes.
This is great with organic peanut butter or sugar free maple syrup
Makes 6 servings
121 cal per serving
Vanilla/Blueberry protein muffins
You will need:
1 cup Egg whites
1 serving vanilla protein/meal replacement
1TBSN cinnamon
1 TBSN vanilla
1 TBSN miss buttersworth sugar free syrup (optional)
8 spoonfuls of blueberries.
50 calories per muffin
Preheat oven to 400.
Throw everything EXCEPT blueberries into a blender and mix for a fire seconds. Pour into 8 greased muffin tins. Add one spoonful of blueberries.
Bake for 10-12 minutes
50 calories per muffin
Vegetable fried rice
You will Need:
2 cups of brown Basmati rice
1 package of onion soup mix
1/2 a small onion diced
4 cups of Vegetable broth
2 cups of frozen vegetables (peas, corn, carrot and green bean mix)
2 tbsn melt (vegan butter)
1/3 cup of soy or tamari
Start with a large pot. Add broth, onion soup mix, rice, frozen vegetables and the diced onion. bring to a boil then turn to low and cover for 30 minutes. after 30 minutes remove from heat and let it sit for 10 minutes.
In a Wok or large sauce pan over medium heat place Melt and soy. once warm add the rice and stir consistently for roughly 7 minutes. Serve.
This goes great with anything or alone. It makes a huge batch. (we use it for meal prep)
Dairy free vegan Lemon Dill Sauce
You will need:
1/2 a small onion
1 cup of raw unsalted cashews
1 1/2 cup of water
1 TBSPN of Lemon juice
1 Package of The Village Lemon and Dill spices (see pic below)
Dice onion and place into a blender with all other ingredients. Chill for an hour if you're using it for a dip. It goes great with veggies or chips.
We used if for our Halibut and baked it for 15 minutes with this sauce o top and it was a huge hit.
Cilantro and lime Salmon
Cilantro and lime salmon
You will need:
Salmon- We used the organic salmon from Costco which is roughly 8 servings
2 tablespoons of Oil
1/4 cup of honey
2 limes
A handful of cilantro
4 cloves of garlic
1 teaspoon of minced ginger
Salt and pepper
- Preheat oven to 400 F.
- Pat dry salmon. Brush with 2 tablespoon of olive oil from all sides. Season with salt and pepper. Place the salmon on a large piece of foil. Fold foil sides and ends up (1 or 2 inches high) tightly around the salmon. Place the salmon in foil on a baking sheet.
- In a small bowl, combine honey, lime juice, chopped cilantro, ginger and garlic. Mix. Then pour into blender and pulse. Spread this mixture over the salmon.
- Do not cover salmon with foil, leave it open (with foil sides up) and bake it just like that, at 400 F for 15-20 minutes.
- Carefully remove salmon from foil, separating the salmon from the skin which will remain stuck to the foil. Place the salmon onto a serving plate. Carefully scoop the sauce from around the salmon and pour over the salmon.
Chocolate Butter cream-Vegan
Butter cream
You will need:
1 1/2 cup of vegan butter
1 cup of cocoa
5 cups icing sugar
1/2cup of almond milk
2 teaspoon of vanilla extract
1 tablespoon of express powder
Pour cocoa in mixer. Mix to remove any lumps.
Cream together butter and cocoa powder until well combined.
Add sugar and milk in parts alternating between sugar and milk.
Add vanilla and espresso.
If frosting is too wet add more sugar and stir. If too dry add more milk and stir. Repeat steps if necessary.
NOTE- I use instant hazelnut coffee in place of espresso
This is the dairy free butter we use for all of our cooking
Moist Vegan Chocolate Cake
You will need:
2 cups of gluten free flour-we used almond flour
2 cups of cane sugar
3/4 cup of cocoa powder
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon of espresso powder
1 cup of almond milk
1/2 cup coconut oil
1/2cup of apple sauce
2 teaspoon of of vanilla extract
1 cup of boiled water
Preheat oven to 350 F
I used a bunt pan for this. You can use what ever pan you like but cooking times will be slightly different.
Grease pan ( I used coconut oil)
In a mixer stir all dry ingredients. On medium speed add milk, oil, apple sauce and vanilla. Once mixed add boiling water and mix for 1 minute (This step is what makes the cake moist-DO NOT SKIP IT) pour batter into pan and cook for 37 minutes. Check it with a toothpick. If it comes out clear of batter its ready. If not leave it in for additional time based on the amount of batter on the toothpick.
Once cooked let sit for 10 minutes before removing it from pan.
This is great with chocolate butter cream-see my vegan buttercream for dairy free alternative
I'm Sharing this because a client was telling me how her daughters birthday cake made her feel sick. She has not been eating dairy and thinks she's developed a sensitivity to it so I suggested this. Ryan has a dairy allergy so this cake has become a staple in our house for birthday's and special occasions.
Sesame Rice
Goes great with stir fry, Roasted vegetables or alone.
You will need:
2 cups of brown basamati rice
1 can lite coconut milk
1.5 cup of water
3 TBSPN tamari
3 TBSPN soy sauce
Toppings
Sesame seeds
Green onion
In a pot place rice,
Coconut milk, water, soy sauce and tamari. Bring to a boil then cover and turn to low and cook for 30 minutes . Remove from heat and leave for another 10 minutes. Garnish with sesame seeds and green onion.
Protein pumpkin and oat bowl
You will need :
Organic pumpkin Puree'
Gluten free oats ( Only Oats)
Cinnamon
Nutmeg
Ginger spice
Vegan vanilla Protein
In a bowl put 1/2 cup of Pumpkin Puree'. Add 1 TSPN of Cinnamon (or more if you like), 1 scoop of Arbonne vanilla Protein, 1/2 TSPN of nutmeg, 1/2 TSPN of ginger and 1/3 a cup of oats. Mix and serve. Its also good chilled.
You can add more of anything if youre looking for more carbs or protein.
serving
240 calories
4g of fat
16g of Protein
39g of Carbs