protein packed vegan french toast

protein packed vegan french toast

 Who says french toast is just for the weekends? Enjoy this quick and guilt free french toast any day of the week (we won’t judge)!

INGREDIENTS

1 cup nondairy milk 2 tbsp cornstarch 1 tsp cinnamon 1⁄2 tsp vanilla 1⁄2 tsp baking powder 1 tbsp ground flaxseed Scoop of coconut oil Bread of choice 

10 MINUTES

PREP TIME

5 MINUTES

COOK TIME

15 MINUTES

TOTAL TIME

Step 1: In a large shallow bowl, whisk together all of your ingredients minus the bread and coconut oil. Let this sit for 5-10 minutes to thicken. 

Step 2: Heat up the coconut oil in a large pan or griddle on medium-high and take out your bread. We chose thick slices of sourdough to better mop up that french toast mixture. 

Step 3: After 5-10 minutes, give your mixture another stir before dipping in your slices of bread. Make sure they’re nicely covered! 

Step 4: Cook for 2-3 minutes per side or until nicely crisp. Put on a plate and decorate with your favorite toppings. Some ideas include banana slices, maple syrup, nut butters, jams, but get creative! We’d love to see your creations! 

chimichurri baked sweet potatoes

chimichurri baked sweet potatoes

 A not so conventional take on loaded fries, these zesty sweet potato fries are undoubtedly delicious! Split with one for a meal or between many as a party snack.

INGREDIENTS

Sweet potato fries: 3 small/2 large sweet potatoes 2 tbsp cornstarch 2 tbsp olive oil Dash of salt Chimichurri: 2 garlic cloves 1 cup parsley 1⁄2 tsp red pepper flakes 1⁄4 cup olive oil 2 tbsp red wine vinegar Dash of salt/pepper Extras: 1 small avocado Any other desired toppings (chives, cheese, black beans, salsa, etc)

15 MINUTES

PREP TIME

30 MINUTES

COOK TIME

45 MINUTES

TOTAL TIME

Step 1: Preheat your oven to 425F and spray a baking sheet with nonstick spray (if you forget to spray, the fries WILL get stuck!). 

Step 2: Cut the sweet potatoes into matchsticks around 1⁄4”, but don’t worry about being too precise as long as they’re all around the same size. Place the fries into a bowl with the cornstarch and salt and toss to evenly coat. Drizzle olive oil and toss a second time. 

Step 3: Arrange the fries evenly across your baking sheet making sure not to crowd them too close together. Bake for 15 minutes, flip them over, and bake another 10-15 minutes. 

Step 4: While the fries are cooking, in a food processor or blender mix the parsley, garlic, oregano, and red chili until finely minced. You can also do this step by hand. 

Step 5: Transfer the minced herbs into a bowl along with the olive oil, vinegar, and salt/pepper. Always taste and adjust the seasonings to your preference! Let this mixture sit while you prepare your desired toppings. 

Step 6: Dice your small avocado into small chunks. Also prep any other toppings you desire. 

Step 7: Time to assemble! Take your sheet pan of fries and layer on your avocado and other toppings. Drizzle with that delicious chimichurri and serve right away!

asian inspired chicken lettuce-wraps

asian inspired chicken lettuce-wraps

 Having a takeout craving? Instead of ordering out and feeling guilty about it later, try these healthier (but JUST as good) chicken lettuce wraps. The best part? They take less than 30 minutes to make!

INGREDIENTS

For the sauce: 3 tbsp honey 2 tbsp soy sauce 1 tbsp ketchup 1⁄4 tsp salt 1 tsp white vinegar 2 cloves minced garlic OR 1⁄2 tsp garlic powder 1.5 tbsp sriracha 1 tbsp hoisin sauce 1 tsp sugar 1⁄4 cup stock of choice (we used vegetable) Extras: 1 cup minced chicken 1 small minced onion 4 cloves minced garlic 1 inch grated ginger 2 tbsp sesame oil OR vegetable oil Choice of garnish (we used spring onions) Head of lettuce 

10 MINUTES

PREP TIME

15 MINUTES

COOK TIME

25-30 MINUTES

TOTAL TIME

Step 1: Add all ingredients for the sauce into a medium sized bowl and whisk very well to combine. If you don’t whisk well enough the honey may settle on the bottom, so don’t skip this step! 

Step 2: Add your sesame/vegetable oil to a pan on medium-medium high. When hot, add in your ginger, garlic, and onion and cook until soft, stirring occaisonally. This will help to develop that authentic flavor! 

Step 3: Pour chicken into your pan and reduce to medium if not already. Stir to combine the chicken and ginger mixture and allow to cook evenly. 

Step 4: In the final few minutes of cooking, add in your sauce fom earlier! Cook with the chicken until the sauce has been mostly absorbed and the chicken is fully cooked. 

Step 5: Arrange your lettuce leaves/cups on a platter. Scoop the chicken directly onto each leaf if for yourself, or pour the chicken into a separate bowl and present with a serving spoon for family-style! Garnish with toppings of choice and enjoy your very own takeout! 

EDAMAME HUMMUS

EDAMAME HUMMUS

 Using edamame rather than chickpeas, this quick and easy edamame hummus is the perfect healthy snack or party appetizer!

INGREDIENTS

1 1⁄2 cups shelled edamame 1⁄3-1⁄2 cup water 2 tbsp olive oil Juice of a lemon 2 garlic cloves 1 tsp sesame oil 1⁄2 tsp cumin Dash of salt and pepper 1 large handful cilantro

15 MINUTES

PREP TIME

0 MINUTES

COOK TIME

15 MINUTES

TOTAL TIME

Step 1: Peel your two cloves of garlic, juice your lemon (watch out for the seeds!), and tear off your handful of cilantro. Add to your blender or food processor. 

Step 2: Now add all of your spices (salt, pepper, cumin) as well as your olive and sesame oil. In also goes the edamame, which you can buy already pre-shelled to save time! 

Step 3: Time to blend! To reach that smooth consistency begin with 1⁄3 cup of water to help the blending, and only add more if needed. You may need to scrape down the sides of your processor to help move things along. 

Step 4: Easy as that! Present with your favorite sides (we chose pita and baby carrots) or store refrigerated in a Tupperware for up to a week. We hope you’ll enjoy this recipe as much as we did! 

PB & JELLY BITES

PB & JELLY BITES

 Looking for a taste of childhood? These PB & Jelly bites are the PERFECT blend of a (semi) healthy and tasty treat that is refreshing, just in time for summer! 

INGREDIENTS

1 Frozen banana
2 tbsp Peanut butter
Jam of choice (grape)
Graham crackers
Chocolate chips
1 tbsp of coconut oil
Optional: nuts of choice (walnut, almond, pistachio)

30 MINUTES

PREP TIME

2.5 HOURS

COOK TIME

3 HOURS

TOTAL TIME

Step 1. After gathering all your ingredients, you’re going to start out by spraying your pan with some PAM or cooking spray. Make sure to get one that is is vegetable base, olive oil is going to give it a bit of a funky taste (but we don’t judge). This will keep everything from sticking to the pan. You don’t want to be fighting to get it out at the end! In our video we have a ceramic container, any container or baking pan will do since it doesn’t go in the oven. It will even work in a Tupperware. 

Step 2. You will want to lay out the bottom of the pan with graham crackers, if a whole one doesn’t fit, break it in half like we did, just make sure to think that every break will be a miniature bite, so don’t make the pieces too tiny. Try sure to strategize how you will lay the graham crackers on top since the bottom and the top need to be the same size. It’s not a bad idea to break those pieces of top layer at this point and set them aside so that you have exact pieces at the end.

Step 3. Time to spread some jelly on top of the graham crackers! We like the traditional grape jelly, but if you don’t, you can always substitute with different fruit jellies! Make sure to spread it carefully all the way to the edges.

Step 4. Grab your frozen banana and peanut butter and toss it in your blender or food processor. Keep blending! If it sticks to the side, use a rubber spatula to force it down and blend it again until smooth.

Step 5. Use your banana/peanut butter blend to spread evenly over the jelly. It’s ok if it isn’t perfectly smooth! 

Step 6. Now it’s time to use that second layer of graham crackers to lay on top.

Step 7. Freeze for at least 2 hours! If you are planning to leave in your freezer longer, cover with plastic wrap (or a Tupperware lid)

Step 8. When you’re ready to take them out of the freezer, portion the chocolate chips with one tablespoon of coconut oil and an optional small splash of milk in a bowl, we choose cashew milk but any milk will suffice. Pop it in the microwave for 30 seconds, then mix it for 30 seconds with a spoon until the chunks are all melted and smooth. If not perfectly smooth, put back in the microwave for 10 seconds and mix again (repeat this step if necessary). 

Step 9. With a butter knife, carefully cut out the portions of the graham crackers (follow the existing cracks in the graham crackers laid out) and place onto a plate. Use a large spoon to drip the chocolate onto each bite.

Step 10. If you’re feeling snazzy, this is a great time to add some toppings. We like nuts like pistachios, walnuts and almonds. Cut them into little bits and sprinkle them onto the chocolate. Store in freezer for 30 minutes or until you’re ready to eat them!

Step 11. ENJOY! We hope you like them as much as we do!