It’s officially soup season and fall vegetables make it more exciting! I love soups that are healthy, creamy, slightly sweet and of course quick and easy to make and this one is exactly that! You literally just dumb everything in a pot and simmer to …
Winter is coming and some of us might feel a little under the weather with the weather getting colder. Soups are a great way to hydrate and strengthen your immune system. One of my favorite soups to make, is miso soup. Usually when it comes …
If you thought that Brussel sprouts are boring think again because this recipe might actually make you love them! I too, used to buy Brussel sprouts and never really knew what to do with them. I would just roast them and have them with my salads or as a side dish and honestly I would end up throwing them out most of the time because I would get tired of them.
So I realized the best way to cook these, is to slow roast them with a sweet dressing until caramelized. Pairing them with the dry cherries and pecans just makes them even more tasty. There is something about pairing cruciferous vegetables with sweet and sour flavors that makes them so tasty! Feel free to modify by adding more or less spices and maple syrup if you like them more or less sweet. Also if you don’t have dry cherries, dry cranberries will work great as well!
- About 3 cups Brussel sprouts
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp cracked black pepper
- handful of cherries
- handful of pecans
- Preheat your oven at 350 degrees
- Wash your Brussel sprouts well and slice them in middle.
- Prepare your dressing by mixing olive oil, maple syrup, balsamic vinegar
- Place your Brussel sprouts in a baking sheet, pour your dressing and mix them around so they are all coated
- Sprinkle them with salt and white and black pepper and mix them again
- Place them in the oven for about 30 minutes
- Once you see them acquiring a slight golden color, set the heat at 400 degrees and roast for another 5 or 10 minutes (depending on how strong your oven is). You want the Brussel sprouts to be soft and a little crispy at the edges.
- Remove them from the oven, let them cool down a bit and put in a bowl with dry cherries and pecans
Hello! If you want a breakfast that will take you less than 10 minutes to make and that will keep you full for hours this oatmeal is great for you. It is high in protein, fiber and omega 3s and high in antioxidants if you chose a homemade berry jam. I used my homemade berry and apple jam (which I will post once I perfect it) but you can definitely add whatever jam you have.
You can also prepare this oatmeal in bigger batches (by using double the ingredients) and have it ready for two or three days in the fridge. I also used the Trader Joe’s Hemp Protein which I really like because it is lightly sweetened with coconut sugar so it doesn’t overwhelmingly sweeten anything you add it on. If you like your oats more sweet you can add some sweetener of your choice. I feel like the mashed banana and protein powder sweeten it enough though. So try it and let me know how you like it!
- 1 cup quick cook oats
- 1 tbsp flaxmeal
- 1 tbsp chia seeds
- 1 scoop Trader Joes Organic Hemp Protein
- 2 cups water or vegan milk
- half a banana (mashed)
- 1 tsp peanut butter
- pinch of cinnamon
- pinch of salt
- 2,3 drops vanilla extract
- Peanut butter
- unsweetened shredded coconut
- Put your oats, flax meal, chia seeds and water in a small saucepan and put on medium high heat
- Add the salt, cinnamon and vanilla extract and continue stirring until your oats start to thicken (for about 2 minutes)
- Add your mashed banana, peanut butter and any sweetener (if you use), stir until everything is well incorporated and lower heat
- Remove from heat and let stand for a minute
- Transfer in a bowl and add your toppings
This salad won’t take you more than 30 minutes to make. It’s very simple, yet delicious and nutritious. All you need is a couple veggies and orzo! You can definitely modify by adding more of less spices and vegetables. I would say though, don’t skip …
Hello! Welcome all to my blog! This is my first post here and I chose a very easy recipe for you guys. I had left over black beans and sweet potatoes from dinner so instead of throwing them out I made some very easy chocolate cookies. I love these because they’re not too sweet and they have plenty of protein. Feel free to modify them slightly by adding more chocolate chips and more maple syrup if you like things a little sweeter. Also you can throw all the ingredients (besides the chocolate chips in a food processor and get a smoother texture!
- half cup steamed sweet potato
- one cup cooked black beans
- 1 tbsp maple syrup
- 1/4 cup and 1 tbsp soy milk (I used sweetened)1 tbsp cocoa powder
- 1/4 cup gf quick cook oats
- 1 scoop plain pea protein
- 1/4 tsp baking powder
- 1/4 cup chocolate chips
- pinch of cinnamon
- pinch of salt
- Preheat oven at 370 degrees
- Mash together the black beans and sweet potato with a fork or potato masher
- Add milk and maple syrup and mix well
- In a separate bowl mix oats, protein powder, baking powder, cocoa powder, salt and cinnamon
- Add the dry ingredients into the the black bean and sweet potato mix and mix well until everything forms a nice soft batter
- Fold in the chocolate chips
- Line a baking sheet with parchment paper (if you don’t have parchment paper , spray the pan with some oil) and spoon 8 cookies
- Bake for around 20 minutes (the cookies should still be a little soft when you remove them from the over
- Let them cool for a couple minutes and enjoy!