Photo and recipe from: http://cleanfoodcrush.com/banana-bread-oats/
For each 1 serving:
- 1/2 cup dry rolled oats
- 1 tsp chia seeds
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 or 2 Tbsps chopped walnuts
- 3 drops liquid stevia OR 1 tsp pure maple syrup
- 1/2 cup unsweetened almond milk, coconut milk, or cashew milk
- 1/2 sliced banana
- Place all ingredients except for the banana in a glass canning jar and stir very well.
- Store overnight in the refrigerator.
- In the morning, slice the banana… top, give it a little stir, & EAT!
- It’s meant to be eaten cold, like pudding – although you can heat if desired.
The below picture and recipe are from: http://www.ordinaryvegan.net/veganshoppinglist/
1/2 cup quinoa, dry
3/4 cup chickpeas
1/2 cup dried cranberries
1/3 cup raisins
1/4 cup sunflower seeds
2 tablespoons parsley, chopped
1/4 cup extravirgin olive oil
Juice of 1/2 lemon
1 teaspoon Dijon mustard
1 tablespoon fresh dill, chopped
4 whole-wheat tortillas (8-inch)
- Put the quinoa in a fine mesh strainer and rinse under running water until it no longer looks soapy.
- Bring 1 cup of water to boil in a medium saucepan. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. When done, it should be light and fluffy when tossed with a fork. Set aside to cool.
- Add the chickpeas, cranberries, raisins, sunflower seeds, and parsley to the quinoa and mix well.
- Whisk together the oil, lemon juice, mustard, and dill in a small bowl.
- Spread 1/4 of the quinoa mixture in the center of each tortilla, leaving a 1/2-inch border on the sides and bottom. Drizzle on the dressing. Fold the bottom end of the tortilla up and over the filling, fold in both sides, and continue rolling. Serve!
1 cup cacao powder (you can substitute cocoa powder)
1 cup almond milk
1 cup honey
2 vanilla beans (seeds only or you can substitute vanilla extract)
Blend all ingredients in a blender or food processor, chill and serve.
Recipe and photo from: http://www.instructables.com/id/Chocolate-avocado-mousse/
*Recipe has been modified
- 1 head cauliflower chopped
- 2 T olive oil
- 4 T white balsamic
- salt to taste
- Preheat oven to 425.
- Spread chopped cauliflower onto a greased pan.
- In a bowl, mix the oil, balsamic and salt.
- With a brush, spread the oil mixture onto the cauliflower.
- Roast in the oven for 45 minutes turning the pieces every 10-15 minutes until all sides are a golden like brown. Enjoy!
Read more at http://mywholefoodlife.com/2012/12/22/cauliflower-popcorn-aka-seriously-addictive-snack/#guXB0WDujFyeqHOF.99
Oven Roasted Cauliflower
Servings: 5 • Size: 1 cup • Old Points: 2 pts • WW Points+: 2 pts
Calories: 88 • Fat: 6 g • Carb: 8 g • Fiber: 3 g • Protein: 3 g • Sugar: 0 g
Sodium: 58 mg (without salt) • Cholesterol: 1 mg
- 6 1/2 cups uncooked cauliflower florets (about 1 large) cut small
- 3 garlic cloves, chopped
- 2 tbsp olive oil
- kosher salt and fresh pepper
- juice of 1/4 lemon
- 2 tbsp Parmigiano Reggiano, freshly grated
Preheat oven to 450°F.
Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven. Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed.
Makes 5 cups.