Teriyaki Tofu Bowl

This bowl is full of flavor and nutrients. I love grain bowls because they are so filling, versatile, delicious, and are filled with all of the essential macronutrients: carbs, protein, and fats. You truly can not go wrong with grain bowls! This one is full of delicious asian inspired flavors and is sure to keep you satisfied! The teriyaki sauce on the tofu adds a nice touch of sweet and salty to the bowl. Additionally this meal is veggie packed! This recipe makes 2 bowls!

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Ingredients

  • 4/5 block of firm tofu
  • 1/3 cup edeneme
  • 1/4 cup teriyaki sauce
  • 1 tsp cornstarch
  • 1 small head of broccoli
  • 1 carrot
  • 6-7 cremini mushroms
  • 1 and 1/3 cup of cooked brown rice
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce or coconut aminos
  • 1 tsp of minced garlic and ginger

Directions

  • cut tofu into small cubes
  • mix tofu with teriyaki sauce and corn starch
  • air fry teriyaki tofu for 15-17 minutes until golden brown and firm at 400F
  • slice the carrots and cut the mushrooms
  • warm the oil in a skillet then add in the veggies, soy sauce, and spices
  • sauté the vegetables over low heat for 6-7 minutes
  • combine all ingredients in a bowl and enjoy

Asian Tahini Tofu Salad

Now that it is summer time I am craving salads constantly. Salads are perfect for the warmer weather. They are easy to take on the go to be enjoyed by the pool or beach while soaking up the summer sun. Salads are perfect for a refreshing lunch on a hot summer day. I make sure to fill my salads with a carb source, lots of vegetables, protein, and healthy fats in order to keep me full and make my salad enjoyable and delicious. This salad has all of these qualities and is sure to keep you satisfied and fueled for the day. This salad is full of delicious asian flavors from the sesame oil, garlic, ginger, and soy sauce. This recipe makes 1 salad.

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Ingredients

  • 2/5 block of firm tofu
  • lettuce
  • 1/2 small cucumber
  • 1 small carrot
  • 1/2 avocado
  • 1/2 cup cooked quinoa
  • 1 tsp cornstarch
  • 1/2 tbsp minced garlic
  • 1 tsp ginger
  • 2 tbsp soy sauce
  • 1 tbsp date syrup or maple syrup
  • 1 tbsp tahini
  • 1 1/2 tbsp rice vinegar

Directions

  • cut tofu into blocks and mix with 1/2 tbsp soy sauce, half of the garlic and ginger, and cornstarch
  • air fry for 15-18 minutes until completely crispy, you can also bake in the oven for 30-35 minutes until crispy as well but the air fryer creates a better crisp in my opinion
  • slice avocado, slice carrots, and dice the cucumbers
  • mix together remaining garlic, ginger, date syrup, tahini, and rice vinegar to make the dressing
  • combine all ingredients in a big both then top with asian tahini dressing

Purple Sweet Potato Falafels

Falafels are such a great source of plant based protein and are a great addition to wraps and rice bowls. I love adding sweet potato to falafels since it helps make the texture perfect so when you bite into the falafel the outside is crunchy and the inside is soft and melts in your mouth. My favorite way to eat falafels is in a Mediterranean rice bowl! This recipe makes 12 falafel!

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Ingredients

  • 1 can chickpeas 
  • 1 purple sweet potato (regular works as well!!) 
  • 1 tbsp tahini 
  • 1/4 cup basil leaves 
  • 2 tbsp oat flour 
  • 1/2 tbsp minced garlic 

Directions

  • roast sweet potato by microwaving it for 6 minutes 
  • add in roasted sweet potato, drained chickpeas, and remaining ingredients and food process until fully combined and forms dough like texture 
  • form into 1 inch balls and air fry for 16-17 minutes at 400F 
  • add falafels to a rice bowl with hummus, cucumber, tomato, arugula, and vegan feta 

Pesto Breakfast Pizza

Pesto eggs are the latest food trend across Instagram and Tik Tok. I tried the trend and it exceeded my expectations. The pesto adds so much flavor to the eggs! I love breakfast wraps and decided to try adding the pesto eggs into a wrap. The pesto eggs are cooked on top of a whole wheat tortilla and it can be cut into slices and eaten like a pizza or wrapped into burrito! This recipe is very simple and so delicious! It is full of healthy fats, protein, and vegetables to fill you up and get you ready for the day ahead! This recipe makes 1 serving.

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Ingredients

  • 1 whole wheat tortilla
  • 3 tbsp pesto
  • 2 eggs
  • 5-6 cherry tomatoes
  • 2-3 large cremini mushrooms
  • small handful arugula
  • 1/4 small zucchini
  • 3 tbsp feta cheese
  • 1 tsp olive oil

Directions

  • cut the vegetables then sauté in olive oil
  • add pesto to the wrap, then place arugula on top, and on top of the arugula add the sautéed vegetables
  • crack 2 eggs on top of the veggies then top with feta cheese
  • bake for 10-12 minutes until the egg whites are fully cooked through
  • either cut into slices like a pizza or wrap into a burrito to enjoy!

Mediterranean Lentil Bowl

Mediterranean flavors and spices can spice up any meal. This grain bowl is full of delicious mediterranean flavors coming from the hummus, tzatziki sauce, basil, and dill. This bowl is perfect for an easy week night dinner when you are not in the mood to turn the oven or stove on. It can be enjoyed cold or warm depending on the season! This meal is sure to fill you up, taste delicious, and add some veggies on your plate. This recipe makes 1 serving.

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Ingredients

  • 3/4 cup cooked brown rice ( I use the precooked frozen brown rice from Trader Joe’s)
  • 1/2 cup cooked black lentils
  • spinach
  • 7-8 cherry tomatoes
  • 1/2 small cucumber
  • 2 tbsp hummus
  • 2 tbsp greek yogurt
  • 1/2 tsp dried basil
  • 1/2 tsp dried dill
  • 1 tsp olive oil

Directions

  • wash the vegetables then slice the tomatoes in half and cut the cucumber
  • make the tzatziki sauce by combining the greek yogurt, basil, dill, and olive oil
  • add the brown rice, vegetable mixture, and lentils to a bowl
  • top with hummus and tzatziki sauce

Cinnamon Roll Pancakes

These pancakes combine 3 of my favorite things: cinnamon rolls, banana bread, and pancakes. I used instant cinnamon roll banana bread mix from the company Go Nanas to make the pancake mixture. I added milk to thin it out and topped it with a coconut yogurt drizzle. The pancakes were perfectly sweet, flavorful, delicious and they are vegan. They are fluffy and the drizzle on top will make the pancakes melt in your mouth. You can use code ASHLEYEATSNANAS for 10% off your Go Nanas order! Here is the link: https://eatgonanas.com/discount/ASHLEYEATSNANAS

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Ingredients

  • 1 packet of cinnamon roll instant banana bread mix from Go Nanas
  • 1 banana
  • 2 tbsp non-dairy milk
  • 1 tsp cinnamon
  • 1 tbsp maple syrup
  • 3 tbsp vanilla coconut yogurt

Directions

  • mash the banana then add in the mix and milk to create the pancake batter
  • spray a pan with non-stick spray then add the batter and form 3 pancakes
  • cook for 3-4 minutes per side
  • mix together coconut yogurt and maple syrup to create the drizzle
  • after the pancakes become golden brown plate them and add the drizzle on top and extra cinnamon

Vegan Brownies

Brownies are undeniably one of the best desserts! They are fudgy, chocolatey, gooey, softy, and absolutely delicious. These brownies are delicious, refined sugar free, vegan, and will melt in your mouth! I used Hu Kitchen chocolate gems which melted inside the brownies to give them the perfect amount of melted chocolate in each bite! You can use code ASHLEY10 for 10 percent off your Hu Kitchen order, here is the link https://bit.ly/3ae2eG8 . This recipe makes 9 brownies!

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Ingredients

  • 1 cup oat flour
  • 3/4 cup cacao powder
  • 1/2 cup melted oat milk butter (or any vegan butter)
  • 1 cup coconut sugar
  • 1/3 cup chocolate vegan cream cheese
  • 1/3 cup Hu Kitchen chocolate gems (or regular chocolate chips)
  • 1/4 cup oat milk
  • 1/2 tbsp baking powder
  • 1 tsp vanilla

Directions

  • Preheat oven to 350F
  • melt the vegan butter in the microwave
  • add all wet ingredients together: butter, cream cheese, oat milk, and vanilla
  • after combining all the wet ingredients fold in the dry ingredients
  • lastly add in the chocolate gems
  • line a 8*8 baking pan with parchment paper then add in the brownie batter
  • bake for 21-23 minutes

Vegan Breakfast Burrito

I feel like breakfast sometimes can be boring and very similar day after day. I love using tofu as an egg replacement on occasion to mix things up! This breakfast burrito is filled with nutritious and delicious ingredients and is filled with protein from the tofu. The roasted potatoes add a nice crunch to the burrito and cooking the tofu with curry powder and turmeric adds a nice flavor to the meal. Additionally this burrito is veggie packed. This recipe makes 1 serving.

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Ingredients

  • 1 tortilla (any will work, I used regular flour)
  • 2/5 block of firm tofu
  • small handful spinach
  • 4-5 cherry tomatoes
  • 1/4 green bell pepper
  • 1/2 tbsp olive oil
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1/3 avocado
  • 1/2 potato

Directions

  • cube the potato and air fry with some salt and pepper for 14-15 minutes at 400F until crispy on the outside
  • cut the bell pepper and the tomatoes
  • mash the tofu with the spices then add to a pan with chopped vegetables and olive oil
  • cook until vegetables are cooked through, 4-6 minutes
  • warm the tortilla in the microwave for 20-30 seconds
  • add the tofu and veggie scramble, potatoes, and avocado into the tortilla then wrap it up into either a burrito or taco to enjoy

Buffalo Tempeh Bowl

This bowl is plant based, full of protein, flavorful, and tangy from the buffalo sauce. Grain bowls are such great dinners or lunches because they contain whole grains, protein, vegetables, and flavorful sauces which keep you full and satisfied for the day. Buffalo sauce is such a great addition to spice up any protein. This bowl will ignite a dance party on your taste buds. This recipe makes 1 bowl.

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Ingredients

  • 3/4 cup cooked brown rice
  • 1/3 block tempeh
  • 2 tbsp buffalo sauce
  • 1/4 cup black beans
  • small handful spinach
  • 1/4 cup cut zucchini
  • 6-7 cherry tomatoes
  • 1/2 tbsp olive oil
  • 1 tsp garlic powder
  • 2 tbsp greek yogurt ranch

Directions

  • cut the tempeh into bite sized pieces
  • in a pan combine tempeh and buffalo sauce and cook for about 6-7 minutes until all the sauce is absorbed
  • cut the vegetables then sauté them in olive oil and garlic powder
  • warm the rice and beans
  • add the sautéed vegetables and buffalo tempeh to the bowl and top with greek yogurt ranch

Healthy Nutter Butter Cookies

If I had to pick a favorite packaged cookie it would probably be Nutter Butters. I love how they are crispy on the outside, creamy on the inside, and sweet but also salty from the peanut butter. I had these all the time as a kid and every time I eat them it brings me back to my childhood. I decided to try and attempt a slightly “healthier” version of these cookies and they turned out amazing. I think they are even better then original nut butters and they only require 4 ingredients! They can easily be made vegan by using dairy free yogurt and they are gluten free!

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Ingredients

  • 3/4 cup oat flour
  • 1/2 cup peanut butter
  • 1/3 cup maple syrup
  • 1/4 cup vanilla yogurt for the filling
  • 1/4 cup creamy peanut butter for the filling

Directions

  • preheat oven to 375F
  • mix together the oat four, peanut butter, and maple syrup
  • roll into 20 to 22 one inch balls, press each down with a fork to create the crisscross section
  • place cookies on a lined packing sheet and bake for 12-13 minutes until hard on the outside
  • mix together the vanilla yogurt and peanut butter to create the filling
  • place a medium sized spoonful of the mixture on half the cookies then place another cookie onto to create the cookie sandwiches