This breakfast takes under 15 minutes and is veggie packed. The nutritional yeast adds for a delicious cheesy taste with out the diary, making for a great substitute for those who are lactose intolerant. Poaching the eggs creates a soft yolk to spread across the vegetables and add some flavor. This recipe is for a single serving.
2 large eggs
small handful of kale
5 cherry tomatoes
2 tbsp nutritional yeast
2 tbsp sunflower seeds
1/2 tbsp ghee or butter
cut the vegetables then cook in 1/2 tbsp ghee or butter
bring water to a simmer in a deep pan and put a dash of apple cider vinegar or regular vinegar in the pan
once water is to a simmer swirl it until it moves in a circular motion on its on then add in the two eggs
cook the eggs for 3 minutes to create a soft yolk yet firm white part of the egg
plate the eggs with the vegetables then add the sunflower seeds and nutritional yeast on top
This meal combines fall flavors with a classic protein, salmon. It is a great meal that requires basic pantry staples such as quinoa and balsamic dressing and combines them with essential fall produce. The quinoa salad with sweet potatoes and brussel sprouts makes for a hearty side dish to accompany the salmon, the protein source. This recipe makes a single serving!
1 small sweet potato
7-8 small Brussel sprout heads
2 tbsp pecans
1/3 cup uncooked quinoa
2 tbsp balsamic vinaigrette
1/2 tbsp olive oil
4 oz salmon
Cube the sweet potatoes and cut the burssel sprouts in half
coat the sweet potatoes in 1/2 tbsp olive oil and salt and pepper then roast in the oven for 20 minutes at 400F
Then flip the sweet potatoes and add in the Brussel sprouts and place the salmon on the other side of the pan
Cook the vegetables and salmon for 15 minuets
While cooking place 1/3 cup of quinoa with 2/3 cup of water in a pan and cook on the stove top on medium heat until all the water is absorbed
After the vegetables and quinoa are done combine the quinoa, pecans, roasted vegetables, and balsamic vinegar to make the fall salad and plate with the salmon
This desert combines the traditional texture of banana bread with fall flavors to create a delicious treat! I used the Go Nanas Pumpkin Spice Banana bread mix to create the base of the bars. Use code ASHLEYEATSNANAS for 10% of your Go Nanas order! The maple cream cheese frosting is super simple: only 3 ingredients. This is the ideal dessert for a family gathering and to share with friends!
1 package of Go Nanas pumpkin spice banana bread mix
1/4 cup almond milk
2 tbsp sunflower oil
4 oz of cream cheese
1 tsp of vanilla
3 tbsp maple syrup
1/4 cup pecans
Mix the wet ingredients 2 tbsp almond milk, 1 tbsp of maple syrup, 2 tbsp of sunflower oil
Then add in the package of Go Nanas pumpkin spice mix
grease an 8 by 8 pan and add in mixture
cook for 25 minutes at 350F
For the icing blend together 4 oz of cream cheese, 1 tsp of vanilla, 2 tbsp of almond milk, and 3 tbsp of maple syrup
After letting the bars cool frost them with the maple cream cheese mixture and add pecans and additional pumpkin pie spice on top
This is the perfect recipe for brunch with friends and family or save in the fridge to eat multiple days in a row. You can top it with maple syrup for extra sweetness or add peanut butter for a nutty, protein packed topping. The oat bake will stay in the fridge for up to four days. This is the perfect, cozy fall breakfast. It is naturally sweetened by the date syrup and the unsweetened chocolate chips add the perfect amount of chocolatey flavors. The pecans on top add a nice crunch to every bite!
This is such a comforting bowl of chili: perfect for the cold weather! I topped my bowl with greek yogurt and avocado. The avocado added healthy fats creating a great texture and the yogurt made it extra creamy. This recipe makes between 3-4 servings.
1 lb ground turkey
1 15oz can of tomato sauce
1 full 15oz can of kidney beans
1/2 diced white onion
1/2 cup vegetable stock
1 large carrot
1/2 cup vegetable stock
1 large carrot
3/4 cup greek yogurt
1 large avocado
1/2 packet of taco seasoning
2 tbsp minced garlic
First sauté the onion and carrot in olive oil until soften, roughly 5-7 minutes
then add in the turkey and cook all the way through for about 10 minutes
Next add in the full can of tomato sauce, 1/2 packet of taco seasoning and 2 tbsp minced garlic
after 10 minutes at a low simmer add in the beans and vegetable stock and cook for an additional 10 minutes
top with each bowl with 1/4 cup of greek yogurt and 1/3 of a large avocado
This bowl combines asian flavors with easily accessible ingredients to make a great meal. Zucchini spirals make for a great alternative if you do not have access to rice noodles. This recipe also goes great with rice noodles too. The peanut sauce is the perfect combination of sweet and salty from the honey, soy sauce, and peanut butter. If you love peanut butter, like me, this is the meal for you!
1 small zucchini
half a head of broccoli
1/2 large carrot
1/4 of a red bell pepper
small handful spinach
1/3 package of firm tofu
1 and 1/2 tbsp peanut butter
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp ginger
1/2 tbsp sesame oil
First bring water to a boil
Next spiralize the zucchini
You can also buy prepackaged spiraled zucchini if you do not own a spiralizer
Then cook the zucchini noodles in the boiling water for 5-7 minutes
Chop the bell pepper and carrots
Add all the vegetables into a pan with sesame oil and cook for 5 minutes
then added in the cubbed tofu and cook for an additional 5 minutes until the tofu in brown on the edges
Combine the peanut butter, soy sauce, honey, rice vinegar, and ginger to make the peanut sauce
Add the sauce into the tofu vegetable stir fry and after combined add to the drained noodles
This dish is vegan, veggie packed, and full of flavor! Lasagna was a staple in my household growing up and recently I have been trying to create family favorite recipes using more plant based ingredients. The almonds used in the non-dairy ricotta sauce create such a great consistency and the nutritional yeast adds a cheesy flavor. I used eggplant for my “lasagna” sheets.
small handful of kale
2/3 cup marinara sauce
3 tbsp oat milk
1 tbsp nutritional yeast
3 tbsp almonds (soaked for 2 hours to soften)
1 tsp dried oregano
1 tsp garlic powder
I first sautéed the kale, zucchini, mushrooms, and tomatoes in olive oil
Then I made the almond ricotta by blending together in a food processor the soaked almonds, spices, oat milk, and nutritional yeast
I cut the eggplant into 6 circular slices, cut the slices from the middle part of the eggplant so they are larger and similar in size and width. Aim for the width to be about 1/4-1/2 inch
I placed 3 slices of eggplant on the bottom of the dish then topped with half the marinara and almond ricotta and all of the vegetables
I topped that with 3 more slices and placed the second half of the marinara and almond ricotta on top
This pasta is perfect fall! The oat milk in the sauce makes for a deliciously creamy texture and the curry powder adds a little spice to the dish. This dish is both vegan and dairy free! Nutritional yeast adds a cheesy taste to the dish as well. If you are not the biggest pumpkin fan do not worry, with so many fun flavors in this sauce it accentuates the pumpkin flavor but makes it so the pumpkin does not dominate each bite. This recipe is for a single serving!
Small handful of kale
8 medium sized Brussel sprout heads
1/3 cup of oat milk
1/4 cup pumkin puree
1 and 1/2 tbsp nutrition yeast
1 tsp curry powder
1 tsp garlic powder
3/4 cup dry pasta
Steam the kale and Brussel sprouts in their own pan
Cook 3/4 cup of pasta according to package
Blend together the oat milk, pumpkin puree, nutritional yeast, curry powder, and garlic powder together
Combine the pasta with sauce and add in the steam vegetables
This is both a healthy and delicious loaf of pumpkin bread: perfect for fall! It is great alone, topped with peanut butter, or thrown into a yogurt bowl. The chocolate chips add a great burst of flavor and the pecan toppings add a nice crunch.
1 and 2/3 cup of all purpose flour
2 tbsp chia seeds
5 tbsp water
1/4 cup maple syrup
2 tbsp honey
1/3 cup unsweetened apple sauce
pumkin spice and cinnamon
1/4 cup unsweetened chocolate chips
1/4 cup pecans for topping
Mix 2 tbsp of chia seeds with the 5 tbsp of water. Leave them sitting for 20 minutes, until all the water is absorbed by the chia seeds.
Then add in all the wet ingredients in, and mix until combined: chia mixture, maple syrup, honey, unsweetened applesauce.
Then add the wet ingredients in with 1 and 2/3 cup of all purpose flour.
Add the 1 tbsp of pumpkin spice, 1 tsp of cinnamon, and 1 tsp of baking powder.
Finally fold in 1/4 cup of unsweetened chocolate chips.
Add the mixture into a lined 9*5 pan and the pecans on top.