Rainbow Quinoa Bowl

Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1 cup quinoa 2  cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead more

Matcha Energy Bites

Matcha (Green Tea) Energy Bites by Erin Yeschin makes 10 – 15 bites 1/2 c of raw unsalted almonds 1/2 c of sunflower seeds 1/4 tsp of sea salt 6 large soft medjool dates (pitted) 3 tbsp of matcha powder 1 tbsp of almond flour / meal 3-4 tbsp of pure maple syrup 1/2 c of finely shredded coconut (in a separate bowl)  DIRECTIONS: Combine the almonds, sunflower seeds and sea salt in a food processor or high speed blender and mix until nuts are choppedRead more

Blackberry Lemon Ice Cream

Blackberry Lemon Ice Cream by VeguKate Serves 4 3 ripe bananas, frozen* ⅓ cup full-fat coconut milk (from a BPA-free can) 1 heaped teaspoon fresh lemon zest ½ heaped cup fresh blackberries  Method: In the base of a food processor or high-speed blender add in frozen banana coins, coconut milk, and lemon zest. Blend until bananas are broken down and resemble a soft-serve consistency. Add in blackberries and blend for a few seconds more, or until blackberries are incorporated and colorRead more

Everything-Free Chocolate Cupcakes

Everything-Free Chocolate Cupcakes by Feasting on Fruit  Makes 6 Cupcakes 1 cup pitted medjool dates (about 12) 1 cup water 1 cup oat flour 1/4 cup cacao powder (or cocoa powder) 1 tbsp baking powder 1/4 cup non-dairy milk (I used almond milk) Frosting 1 cup pitted medjool dates (about 12) 2/3 cup non-dairy milk 2 tbsps cacao powder (or cocoa powder) Make the frosting first so it has time to chill. Add all the ingredients to a high-speed blenderRead more

Chickpea Feta Parsley Salad

Chickpea, Feta and Parsley Salad by Simple Provisions Serves 6-8 as a side dish 1 medium onion, diced 3 cloves garlic 1 1/2 tbs olive oil Pinch red chili flakes 2 x 400g (14oz) tins of chickpeas 4 spring onions (scallions), green part only, chopped 1 cup chopped parsley Juice of one lemon 150g (5 ounces) feta Salt and pepper Heat 1 tablespoon of olive oil and cook the red onion till lightly golden. Add garlic and chili and cookRead more

ABC Rice Crispies

ABC (Almond Butter Chocolate) Rice Crispies by @erinyeschin Ingredients: (listed as Vegan but can be replaced with more traditional options, if desired) 1/2 cup Almond Butter 1 tub of Ricemellow Creme 1 tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot over low heat, stir almond butter constantly until smooth. Slowly mix in the Ricemellow creme continually until blended. Stir in the vanilla extract. Take the potRead more

Chopped Spoon Salad

Chopped Spoon Salad by @lorindabreeze Ingredients: 1 c Spinach 1/2 c Berries 1/4 c Feta Cheese (optional)  1/4 c Pistachios 1/2 Avocado Spearmint Directions: Combine all items in a bowl and lightly toss – No Dressing Needed! Grab a big spoon and enjoy each delicious bite! Cover & Recipe by @lorindabreeze #theinspiredkitchenRead more

Eggplant Enchilada Tower

Eggplant Enchilada Tower by @blogilates INGREDIENTS – 3 quarter inch slices of eggplant – 4 oz chicken, cooked and shredded – 2 TBS Greek yogurt SALSA VERDE – 1/2 medium zucchini – 1 TBS lime juice – 1/2 jalapeño seeded and trimmed – 1/2 garlic clove – 1/8 tsp ground cumin – 1 tsp agave nectar DIRECTIONS 1. Sautée 3 eggplant slices in coconut oil on skillet until lightly brown. 2. To make salsa, blend the salsa verde ingredients. 3.Read more

Collard Wraps with Cashew Honey Mustard

Collard Wraps with Cashew Honey Mustard by Allyson Meyler For the wraps: – 3-4 purple sweet potatoes – 6 large collard leaves – 3/4 tsp chili powder – 1/4 tsp garlic powder – red pepper flakes (optional) – salt/pepper – olive oil – 2 large carrots, shredded – sliced red onion – sprouts – roasted red pepper, sliced – 1-2 ripe avocados, sliced – chopped cashews For the cashew honey mustard: – 1  cup cashews (soaked for 4 hours prior)Read more

Chia Pudding Parfaits

 CHIA PUDDING PARFAITS by @erinyeschin Pudding Base: – 1/4 c chia seeds – 1 c almond milk (or any other nut, soy, rice or hemp milk) – 2 Teaspoons of Maple Syrup (or agave, stevia, rice malt) * For Vanilla Pudding: – add 1/2 Teaspoon of Vanilla Extract add fruit or berries, vanilla beans, oats, nuts * For Chocolate Pudding: –  add a tablespoon of raw cacao and/or use chocolate almond milk. DIRECTIONS: Combine all of the ingredients, in theRead more