In a large bowl, add 2 cups cooked quinoa. Add 1 cup chopped baby cucumbers, 1 cup diced celery, 1/2 cup chopped cherry tomatoes, 1 diced red onion, 1 can black beans, drained, 1 can chickpeas, drained, 1 diced avocado, 1/2 cup dried cranberries, 3/4 cup of marinated chopped olives. Add dressing of choice such as white balsamic vinegar and a drizzle of sesame oil. Season to taste with salt and pepper.
Use only organic ingredients.
Bake frozen pie crust on 375 degrees for 10 minutes. Before baking, poke little holes in crust all around the bottom and sides. Set aside.
In a coated pot, saute 2 cups chopped broccoli and 1/2 yellow onion until cooked through. Season with sea salt, pepper, garlic powder and organic all purpose seasoning to taste. Set aside.
In a separate bowl, whisk 3 eggs and 4 egg whites, 1 cup non-dairy milk, 1/2 tsp salt and pinch of pepper. Set aside.
In pie crust, sprinkle 4 oz of either vegan or regular shredded cheese. Sprinkle 1/4 cup of grated pecorino romano or vegan substitute. Layer cooked broccoli and onion mixture on top. Next, pour egg mixture over broccoli. Bake on 375 for 45 minutes or until knife inserted near center comes out clean. Cool for 20 minutes before serving.
Double this recipe so you can freeze for a future meal when you are too busy to cook.
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.
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 mason jar or Tupperware, add 1 cup dry oats, 2 tbs shredded coconut, 1 tbs ground flaxseeds, 1 chopped green apple, 1 tsp cinnamon, ¼ cup almonds chopped, 2 scoops vanilla or chocolate protein powder, 2 cups almond or coconut milk. Leave in fridge overnight. Mix well. 2 servings
In a blender, add 2 cups of baby spinach, ½ cup frozen blueberries, 1 tbs flaxseeds, 1 cup almond milk, 1 packet stevia, 1 ½ scoops vanilla protein powder, ½ tbs almond butter. Blend for 1 minute. 1 serving
In a large bowl, beat 3 egg whites, ½ cup unsweetened coconut milk, 1 tsp vanilla, 1 tsp cinnamon, ½ mashed banana, 4 tbs ground flaxseed meal, 4tbs reduced fat coconut flakes, 4 tsp chia seeds. Spray large pan with cooking spray and cook the same as you would a pancake. Drizzle with raw honey. Top with a tsp of almond butter and a ¼ of banana sliced up. Serves 2.
In a pot, combine 1 cup cooked brown rice, 1 cup water, 2/3 cup coconut milk, 1 tsp vanilla, 1 tsp cinnamon, pinch of Himalayan sea salt, 1 packet stevia. Bring to a boil, then simmer for 10 min. Transfer to bowl, sprinkle with chopped nuts and any fruit.
Spray a muffin pan with cooking spray. Heat oven to 375. In a big bowl, mix 2 eggs, 3 whites, ½ cup coconut milk plain yogurt, 3 scoops vanilla protein powder, 1tbs cinnamon, 1tbs vanilla, 1 c almond milk, 4 cups of cooked brown rice or quinoa, 4 tsp chia seeds, ¼ cup ground flaxseed meal, 2 cups frozen blueberries, ¾ cup chopped almonds, ½ cup stevia sweetened chocolate chips. Spoon mixture into pan. Sprinkle with reduced fat coconut flakes. Bake approx. 30 min but may need more time depending on your oven. Serves 12.