PAN FRIED CINNAMON BANANAS
Slice the bananas into rounds, approximately 1/3 inch thick.
In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.
Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.
HEALTHY NO-BAKE BREAKFAST COOKIES
Place peanut butter, honey and vanilla in a bowl and microwave for about 20 seconds. Then give it a good mix.
Add in oats, chia seeds and any other optional mix-in’s and stir to combine.
HONEY GARLIC BAKED CAULIFLOWER
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread bread crumbs in a thin even layer across the surface of the baking sheet. Spray bread crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown.
Healthy Tuna Stuffed Avocado
Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
BAKED PARMESAN ZUCCHINI CRISPS
Preheat oven to 400 degrees F. Line a metal baking sheet with parchment paper or foil (if using foil, spray lightly with nonstick cooking spray). Set aside.
Slice zucchini into thin (about ⅛-¼”) slices.
STUFFED SWEET POTATOES WITH CHICKPEA SPINACH
Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork. While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins.
Blueberry Moon Milk
Mix ingredients together in a bowl
Pour into a saucepan and heat over low heat, remove before it reaches the boiling point
Pour into a mug and enjoy! Option to top with edible flowers
VEGAN SPINACH ARTICHOKE PASTA
Cook the pasta according to the instructions on the package. Set aside.
Make the sauce: place all ingredients in a high speed blender and process until smooth.
Roughly chop the artichoke hearts and wash the spinach.
CRISPY POLENTA FRIES
Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.
Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.
Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.
RAW VEGAN GINGERBREAD BITES
Add the walnut pieces and oats to a food processor. Mix until broken down.
Add the dates and continue to process until it forms a dough.
Add in the rest of the ingredients and mix.