½ cup apple cider vinegar, ¼ cup olive oil, 1 tbs lemon juice, 2 packets of stevia, 1 pinch Himalayan sea salt, 1 pinch pepper, 1 tbs grated cheese (optional), 4 tbs hummus. Shake up in an empty sauce jar and pour into dressing bottle after. You can add more olive oil if its too tart for you.
Take 2 slices of “Follow Your Heart” Vegan Cheese (I like provolone). Cut into squares. Slice pickles into rounds and make little “sandwiches” with 2 squares of cheese and one pickle in the middle.
Also, u can do apple slices, one square of cheese on top and sliced roasted almonds sprinkled on top.
In a large bowl, mix 6 egg whites, 2 cups unsweetened almond milk, 1 cup unsweetened apple sauce, 8 scoops muscle gain vanilla protein powder. Then add 1 tbs cinnamon, 1.5 cups dry quinoa and 1 cup of Lilys Dark Chocolate baking chips. Spray a 13×9 in pan with cooking spray and bake on 350 for 35 min or until the batter is set in the middle and edges are golden brown.
Mix one can pumpkin puree (15oz), 2 scoops vanilla protein powder, 2 tsp pumpkin spice. Set aside. Then take half cup of vanilla halo top ice cream and top with ½ cup of pumpkin mixture and 1 tbs chopped almonds.
In a blender, 1 packet of peanut butter meal replacement shake, 8 oz almond milk, handful of ice cubes, 1 banana, 1 tbs almond butter. Serve into 2 mugs. Mixture should be thick like ice cream. Serves 2
2 cups dry chickpeas, cooked and drained. Dry well with a paper towel. Spray large pan with cooking spray. In a large bowl, mix chickpeas, 2 tbs olive oil, Himalayan sea salt, pepper and garlic powder. Spread onto cookie sheet. Bake at 350, turning a few times for a total of 50 min. Add more time if you like it extra crunchy.
Spray pan with cooking spray. Heat oven to 350.
Mash 2 ripe bananas. , ½ cup unsweetened applesauce, ½ large container of coconut milk yogurt, 2 eggs, 2 tsp cinnamon, 1 tsp vanilla, 6 cups old fashioned oats, 1 cup stevia sweetened chocolate chips. Spoon cookies onto baking sheet using a melon scooper. Bake 20 min. After cookies cool for a 2-3 min, flatten cookies with the back of a large spoon or cup. Let cool. Serving size 3-4 cookies.
In a blender, mix 2 frozen bananas, 1 can light coconut milk, 1 cup cold coffee, 2 scoops vanilla protein powder. Top with shredded coconut. Serves 2.
1 cup cold coffee, 1 cup coconut milk yogurt, 2 scoops vanilla or chocolate protein powder, 1 pkt stevia, 1 tbs ground flaxseed meal, 2 tbs unsweetened cocoa powder. Whip with a hand blender. Add 2 tbs almond butter. Chill and serve with sliced banana. Serves 2
- 4 medium bananas
- 1 cup unsweetened applesauce
- 2 tbs of ground flax plus 6 tablespoons of water or 2 eggs
- 1 1/2 cup of non-dairy milk such as rice milk or almond milk
- 4 cups of quick or old-fashioned oats
- 1 cup of organic dark chocolate chips or Lily’s chocolate chips (stevia sweetened)
- Optional: 1/2 cup dried cranberries or raisins, nuts or fresh blueberries.
Preheat oven to 375 degrees. Use a silicone muffin pan for easy removal or spray a muffin pan with vegan cooking spray.
Mash bananas. Then add applesauce, flaxseed plus water or 2 eggs, non-dairy milk. Mix well. Then add oatmeal. May add more milk if mixture is too dry. Batter should be thick but not dry. Add 1/2 cup chocolate chips. Put into silicone pan. Use any leftover in a small loaf pan to bake. Optional add in dried fruit or nuts. Bake at 375 for about 30 min or until golden brown. Freezes well.