All posts filed under: Recipes

How to Make Overnight Oats

Overnight oats, OVERNIGHT OATS, OVERNIGHT OATS, OVERNIGHT OATSSS! I apologize in advance for being OVERly excited about OVERnight oats, but I can’t help myself! I’m a sucker for anything tasty, nutritious, and easy to make. These recipes are perfect for anyone that is too busy and doesn’t have enough time to prep a full-blown breakfast spread in the A.M., doesn’t want to eat a fast-food breakfast, wants something filling and healthy at the same time, or for those who just want to save some money by meal-prepping. If anything mentioned above pertains to you, I highly suggest you keep reading! I personally love the idea of meal prepping because it saves money, it saves time, and we all know that time is money haha! But in all seriousness, I love meal prepping but I’ve always struggled to find a yummy and healthy breakfast prep for the week. I’m used to boiling and egg and having some sort of fruit with it but after having that every single weekday morning, it definitely gets a bit boring so …

Three Ingredient Banana “Ice Cream”

Like most Americans, I am a BIG fan of ice cream. After a long day sometimes you just need to stop by the grocery store and pick up a pint or two of you favorite Ben & Jerry’s ice cream, turn on the TV and indulge in that sweet frosty goodness! But as tasty as ice cream is, most of it is loaded with sugars, carbs, and fats. In fact ice cream is considered a high-fat food since it must contain more than 10% milk fat to be considered ice cream. So if you’re like me and you have a sweet tooth but you’re also trying to monitor the amount of sugar and fats you consume then you’re probably seeking an alternative. I stumbled upon this recipe for this 100% organic and vegan friendly banana “ice cream,” a few months ago and I decided to add my own twist to it and I’ve been hooked ever since. It’s easy to make and you’ll be sure to please your vegan, non-vegan, lactose intolerant, and health conscious dinner guests! Plus …

Superfood Green Pasta 

I think I could easily eat pasta every single day of my life without a single complaint. Think about it, it’s the ultimate comfort food and there are literally hundreds of different ways to make it. Although pasta is delicious it’s definitely not a meal that should be eaten frequently, especially for those trying to monitor their carb intake like me. A few months ago I was parading around my kitchen looking for the necessary ingredients to make traditional pesto sauce but I was out of luck, and had zero desire to go to the grocery store. I needed to improvise! After a little trial and error I ended up creating my new favorite pasta sauce that’s quite tasty and nutritious. The following recipe is my vegan friendly superfood “pesto pasta.” Total prep time: 25 minutes Ingredients Noodles ( I use whole wheat or egg noodles) 1 cup of quinoa Broccoli Mushrooms 1/2 celery stick 1/4 cup of pine nuts (optional) Cilantro (as much as desired) 2 avocados 10 basil leaves 1/2 of a lemon …

Vegan friendly pumpkin soup

With Summer coming to an end and Autumn approaching I started to get this tingly sense of excitement running throughout my body. I love everything about Fall. The crisp cold air that hits my face the moment I walk out the door, the beautiful array of colors on the ground left by the trees that are preparing themselves to endure the cold harsh winter, turtlenecks, scary movies, Thanksgiving, Halloween, the pumpkin spiced candles at Yankee Candle, carving pumpkins, and of course pumpkin flavored foods! I know I’m starting to daydream a little bit too much here since summer isn’t technically over yet, but lets just say I’m ready for Fall. On a different note, I went to the grocery store and I noticed that Trader Joe’s had a large display of pumpkins up for sale – a little premature I must say, but I couldn’t help myself so I bought one. It’s way too early to start carving pumpkins or to put them on my doorstep, but it’s never to early to eat them. So …