Quinoa Pizza Bites 1 cup uncooked quinoa 2 large eggs 1 cup chopped onion 1 cup shredded mozzarella cheese 2 teaspoons minced garlic 1/2 cup fresh basil, chopped (or 2 tablespoons dried) 1/2 cup cherry tomatoes, diced 1/2 teaspoon salt 1 teaspoon paprika 1 teaspoon dried oregano Pizza sauce for dipping Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender. Preheat oven to 350 degrees. Mix together all ingredients, except pizza sauce, in a medium mixing bowl. Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact. Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping. Pumpkin Quinoa Parfait 1 cup quinoa, cooked 3 tablespoons pumpkin puree 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice 1/2 cup yogurt of your choice 1 tablespoon chopped apples, for garnish (optional) Mix cooked quinoa, pumpkin puree, cinnamon, and pumpkin pie spice in a medium bowl until well combined. Layer your parfait in a small glass of your choice. Begin with the pumpkin-quinoa mixture, then add the yogurt of your choice, reserving about 2 tablespoons. Then, layer the rest of your quinoa mixture, and top off with the remaining yogurt. Garnish with chopped apples or Fall fruit of your choice, and enjoy!
Cocoa Cinnamon Sugar Roasted Chickpeas 15-ounce can of chickpeas 2 teaspoons olive oil 2 tablespoons cocoa powder 3 teaspoons coconut sugar (or organic sugar) 1/2 teaspoon cinnamon 1/8 teaspoon sea salt Preheat oven to 400 F. Line a baking sheet with parchment paper or a Silpat silicone mat. Drain and rinse the chickpeas in a colander. Place them on a towel to dry off. Pour them into a large bowl and add the oil, cocoa powder, coconut sugar, cinnamon, and salt, and mix to coat. Spread the chickpeas out on the pan and roast for 15 minutes. Give a stir and roast for another 15 minutes. For added crunchiness, turn off the oven and leave them in with the door cracked for another 15 minutes. Enjoy right away or store in an airtight container. Chocolate Chip Peanut Butter Protein Balls 5 tablespoons dairy-free semisweet chocolate chips (I used Ghirardelli) 1 cup salted roasted peanuts 1 cup Medjool dates, pitted (about 10 to 12) 1 scoop vanilla plant-based protein powder (about 35 grams; I used Vega) 1/4 cup unsweetened applesauce Chop chocolate chips with a knife and set aside in a small bowl. Add peanuts to a food processor or high-speed blender. Process nuts until a creamy peanut butter forms. Add dates and mix until smooth. Add in the protein powder until thoroughly combined. Lastly, add the applesauce and mix until a creamy, thick dough forms. Roll dough into 22 balls, coat each ball with the chopped chocolate, and place on a plate. Enjoy immediately, or if you like a firmer consistency, refrigerate for at least 20 minutes. Store uneaten balls in an airtight container in the fridge.
Chocolate Almond Coconut Protein Balls 1 cup raw almonds 1 cup golden raisins 1 1/2 scoops chocolate plant-based protein powder (1 scoop is about 35 grams; I used Vega) 1/8 teaspoon sea salt 2 tablespoons unsweetened shredded coconut Add almonds to a food processor or high-speed blender. Process nuts a few minutes until a creamy almond butter forms. Add raisins and mix until smooth. Add in the protein powder and salt; blend until thoroughly combined. Roll dough into 24 balls, coat each ball with shredded coconut, and place on a plate or pan. Enjoy immediately, or if you like a firmer consistency, refrigerate for at least 20 minutes. Store uneaten balls in an airtight container. Banana Sushi 1 banana 1 tablespoon almond butter Sprinkle of cinnamon 1 tablespoon salted pistachios, chopped Peel the banana and smear one side with the almond butter. Sprinkle with cinnamon and chopped nuts. Slice and enjoy!
Chocolate Chip Pumpkin Pie Protein Balls 1 cup raw almonds 3/4 cup rolled oats 1/2 cup dates, pitted (about 6) 7 ounces pumpkin puree 1 serving vanilla-plant-based protein powder (about 35 grams) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon cloves 4 tablespoons raw pumpkin seeds 2 tablespoons mini dairy-free chocolate chips Add the almonds, oats, dates, pumpkin puree, protein powder, and spices to the food processor. Turn on until a choppy dough forms, several minutes.add 2 tablespoons of the raw pumpkin seeds, and pulse until combined so the pumpkin seeds remain a little coarse. The dough will be slightly sticky.in a small food processor or NutriBullet, quickly chop the remaining 2 tablespoons of pumpkins seeds with the chocolate chips this only takes 1 second; you want it chopped, not powdery. Pour mixture into a small bowl. Roll dough into 20 balls, roll each in the pumpkin seed and chocolate chip topping, and place on a clean cookie sheet. Refrigerate for at least 20 minutes to set. Store uneaten balls in an airtight container in the fridge.. Baked Cinnamon Banana Chips 4 medium ripe bananas (or 3 large) 3 tablespoons orange juice (or juice from 1 large lemon) Cinnamon Preheat oven to 200 F (warm setting). Line a baking sheet with parchment paper or a Silpat mat. Peel the bananas and cut into 1/4-inch slices. Dip each slice into the orange juice and place on the pan. Sprinkle with cinnamon. Bake for 3 to 4 hours, or until your chips are dry and slightly brown, making sure to flip your chips halfway through. Remove from the oven, and once cool, chips can be stored in an airtight container.
Chocolate Chip Cookie Dough Fudge 3/4 cup salted peanuts 1/4 cup raw almonds 10 dates, pitted 1 can lentils, rinsed and drained (about 1 cup) 1 teaspoon vanilla 1/2 cup dairy-free mini chocolate chips (I used Ghirardelli) Add the nuts to the food processor and turn on until nut butter forms. Add the dates and turn on for 1 minute. Add in the lentils and vanilla and turn on for another minute until a smooth, creamy dough forms. Put the container in the fridge for 15 minutes to chill, otherwise if you add the chocolate chips now, they'll melt from the warm batter. After the dough has chilled for 15 minutes, mix in 3/4 of the chocolate chips, leaving the rest to press into the top. Spread the dough into an 8x8-inch pan, add the remaining chips, and place in the freezer overnight. Remove from the freezer and cut into 16 squares. Store leftovers in a covered glass container in the freezer. Avocado With Cottage Cheese 1 avocado 3 ounces low-fat cottage cheese Spices of your choice (optional) Cut an avocado in half. Use the side without the pit, and save the other half for later, since the pit can help keep the green flesh from browning. Fill the hole with 3 ounces of low-fat cottage cheese and add some spice if you please. Use a spoon to scoop bites right out of the avocado peel. You don't even need to bother with dirtying a dish.
Dark Chocolate Salted Caramels 1 1/2 cups unsalted roasted sunflower seeds 2 cups medjool dates (16), pitted 1/4 teaspoon fine sea salt 3/4 cup dairy-free chocolate chips (I used Ghirardelli minichips) Sea salt for topping (optional) Place the sunflower seeds, dates, and fine sea salt in a food processor. Blend until smooth for several minutes, until a thick dough forms.press the mixture firmly into an 8-by-8-inch pan. If the top is oily (from the sunflower seeds), gently blot it with a paper towel.place pan in the freezer for at least 20 minutes. While the caramel is firming up, melt the chocolate chips in a double boiler (in a small glass bowl over a small pot of boiling water).remove the pan from the freezer. Take a butter knife and go along the edges of the pan to loosen it up. Turn the pan over onto a cutting board lined with parchment paper. Cut into 49 pieces (7 rows of 7). Using a small spoon (I used a metal baby spoon), drizzle a small dollop of melted chocolate over the top of each caramel square, using the back of the spoon to smooth it out and get chocolate along the edges. Sprinkle with sea salt, if you like. Place the cutting board in the fridge for 20 minutes to harden the chocolate. Enjoy! Store uneaten caramels in an airtight container in the fridge. Zucchini Parmesan Chips Cooking spray 2 medium zucchinis (about 1 pound total) 1 tablespoon olive oil 1/4 cup freshly grated parmesan 1/4 cup plain dry breadcrumbs 1/8 teaspoon salt Freshly ground black pepper Preheat the oven to 450ºF. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the parmesan, breadcrumbs, salt, and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides and pressing the coating on to stick. Place in a single layer on the prepared baking sheet. If necessary, press down on each zucchini coin with the back of a spoon to make the coating stick even more. Bake the zucchini rounds until browned and crisp, 25-30 minutes. Remove with spatula. Serve immediately.
Chocolate-Covered Banana Almond Butter Bites 2 large ripe bananas 1/8 cup almond butter 1/8 cup unsweetened applesauce 1 cup dark chocolate chips Peel bananas and slice into quarter-inch pieces. Mix the almond butter and applesauce in a small dish. Smear the mixture on one banana slice and top it with another banana slice to make a sandwich.place the banana sandwiches on a cutting board lined with parchment paper and freeze for at least 30 minutes. Before removing the bananas from the freezer, melt chocolate chips using the doubleboiler method: place chocolate chips in a heat-safe glass or metal bowl, then place the bowl on top of a pot of boiling water. Stir continuously until the chips are completely melted. Take the banana sandwiches out of the freezer and dip them in the chocolate (keep it on the boiling water to prevent the chocolate from cooling). Place the sandwiches back on the paper. Once they're all covered in chocolate, pop them back in the freezer. They're ready to eat after 15 minutes. Roasted Brussels Sprouts Chips 10 brussels sprouts 1 tablespoon olive oil 1/4 teaspoon kosher salt Preheat oven to 350 F. With a paring knife, cut off the bottom tip of each sprout. The outer leaves will fall off. Trim a tiny bit more off the bottom so more leaves fall off. Continue until you've removed all the leaves. Toss the leaves with the oil, and lay them in one layer on a rimmed baking sheet. Sprinkle with salt. Roast seven to 10 minutes, until leaves are lightly browned and crisp.
Kabocha Squash Fries For fries: 1 large kabocha squash, unpeeled, cut lengthwise, seeds removed with a spoon, and cut into 1/4-inch half-moons 2 tablespoons extra-virgin olive oil 1/2 teaspoon sea salt For dip: 3/4 cup nonfat Greek yogurt 1 teaspoon sriracha (use more or less, depending on desired heat) 1/4 teaspoon sea salt (optional) Preheat the oven to 375 F, and line a baking sheet with aluminum foil. In a large mixing bowl, toss the squash and olive oil until well coated. Spread the squash in an even layer across the baking sheet, making sure each piece is touching the surface of the pan, to ensure even browning. Sprinkle with the sea salt. Roast in the oven for approximately 20 minutes, then flip and roast for another 25 minutes. Turn the oven up to 500 F. Continue to bake for another 5 minutes, or until the kabocha squash is golden brown and crispy on both sides. No-Bake Vegan Brownies 2 cups rolled oats 1 cup raw cashews 8 dates, pitted 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt 1 ripe banana 1/4 cup applesauce 1/4 cup chopped walnuts Place the oats, cashews, dates, cocoa powder, and salt in a food processor and blend until everything is a smooth, floury consistency. Add the banana and applesauce and blend until a thick, slightly sticky dough forms. Spray a 7x11 pan lightly with cooking spray. Push the mixture into the pan firmly using the back of a spatula. Top with chopped walnuts, pushing them into the dough. Place pan in the fridge for at least an hour to firm up. Cut into 32 squares, and store uneaten brownies in the fridge.
Carrot Cake Protein Balls 1 cup raw cashews 3/4 cup rolled oats 1/2 cup dates 4 ounces unsweetened applesauce 1 serving vanilla plant-based protein powder (about 35 grams) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon cloves 1 carrot, grated 1/2 cup chopped pecans (or walnuts) 1/3 cup rolled in unsweetened coconut Add the cashews, oats, dates, applesauce, protein powder, and spices to the food processor. Turn on until a choppy dough forms, several minutes. Add the grated carrot and pecans until thoroughly mixed. The dough will appear slightly sticky. Pour unsweetened shredded coconut into a bowl. Roll dough into balls, roll each one in the coconut, and place on a clean cookie sheet. Refrigerate for at least 30 minutes to set. Store uneaten balls in an airtight container in the fridge. Creamy Peanutty Apples With Grapes 2 ounces vanilla nonfat Greek yogurt 1/2 tablespoon natural peanut butter 1/4 teaspoon cinnamon 1/2 medium apple, washed 6 grapes, washed Mix the yogurt, peanut butter, and cinnamon in a small bowl. Set aside.
Cucumber Cups With Tapenade 2 English cucumbers 1/4 cup capers, rinsed (about one small jar) 1 1/4 cups Kalamata olives, pitted, rinsed 3 tablespoons finely diced red onion 2 cloves garlic, finely minced 1/2 small red jalapeño, or red serrano, seeded and minced 1 tablespoon lemon zest (1/2 lemon rind) 1 tablespoon finely chopped oregano 1 1/2 tablespoons finely chopped tarragon 1 tablespoon olive oil Slice cucumbers into 1/2-inch-thin rounds. To create the cup, scoop out half the seedbed of each round using a small teaspoon. Make sure not to cut all the way through. Set aside. Mince the capers and olives, and mix with onion, garlic, jalapeño, lemon zest, oregano, tarragon, and oil in a small bowl to make the tapenade. Fill each cup with a heaping tablespoon of tapenade. Garnish each filled cucumber cup with any leftover herbs you may have, and serve. Spicy Black Bean Hummus 1 clove garlic 1 small jalapeño pepper, chopped (or 1/2 teaspoon cayenne pepper) 15 ounces black beans, rinsed and drained 1 tablespoon tahini Juice from 1 lemon 2 tablespoons olive oil Salt and pepper to taste Add the garlic and jalapeño to a food processor or blender and puree. Add in the remaining ingredients and mix until smooth.enjoy immediately or store in an airtight glass container in the fridge for up to a week.