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VEGAN BBQ BLACK BEAN MEATBALLS INGREDIENTS 1 cup oat flour, process rolled oats for 30 seconds in food processor 1 cup Bob’s Red Mill rolled oats 1 400ml can of black beans, strained and drained 2 tbsp. extra virgin olive oil – plus some for cooking 1 heaped tbsp. tomato paste season to taste 3 cloves of garlic 1/4 cup white onion, roughly chopped 1/4 cup fresh cilantro, roughly chopped 2 tbsp flax seeds 1 1/2 tbsp. paprika 1 tsp. hot sauce BBQ Sauce: 1 tbsp extra virgin olive oil 1 medium white onion, chopped finely 3 cloves garlic, finely chopped season to taste 1 tbsp. hot sauce 1 28 oz can crushed tomatoes 1/4 cup white vinegar 2 tbsp coconut sugar 1 tbsp mustard powder 1 tbsp vegan Worcester sauce 1/2 – 1 tsp liquid smoke 2 tbsp. molasses (optional) Garnish with fresh Mint INSTRUCTIONS Pulse your one cup rolled oats in the food processor until a flour forms. Then add the rest of your ingredients into the processor and blend till everything is well combined. You want to ensure the

Omemade Vegan Ravioli With Tofu And Spinach This homemade vegan ravioli recipe with an easy tofu and spinach filling is perfect for a cosy dinner! It requires just 8 ingredients, and is also gluten-free and oil-free, not to mention seriously tasty.  Ingredients 2 cups chickpea flour 1/2 cup water 1 tsp salt 7 oz extra firm tofu 2 tbsp tamari 1/2 tsp black pepper 1 clove garlic minced 1.5 cups spinach chopped Instructions Prepare the dough Start by preparing the dough. Add the chickpea flour, salt and water to a mixing bowl and mix well, then knead using your hands until a dough ball forms. The dough should be quite taught, so be careful not to add too much liquid. Set it aside for around ten minutes and in the meantime, prepare the filling. Filling Crumble the tofu into a 'scramble' in a small mixing bowl, add the tamari and black pepper, and stir.  Transfer the tofu to a non-stick saucepan with the garlic and stir for 3-4 minutes, until lightly browned.  Add the spinach and st

Vegan Mashed Potato Bowls The creamiest vegan mashed potatoes, crispy baked tofu nuggets, roasted veggies, corn and the best dang vegan gravy! Ingredients Crispy Tofu Nuggets 15 oz (1 block) Extra firm tofu, pressed 1 Cup Non dairy milk, I used almond milk 1 Teaspoon Apple cider vinegar 3/4 Cup All purpose flour 1/2 Cup Corn starch 1 Teaspoon Salt 2 Cups Panko bread crumbs Vegan Mashed Potatoes 2 Pounds (about 4 large or 6 small) Yukon gold potatoes 1/4 Cup Vegan butter( I used Earth Balance) 1/4 Cup Non dairy milk Salt and pepper to taste Simple Vegan Gravy 2 Tablespoons Vegan butter 2 Tablespoons All purpose flour 1 Cup Vegetable broth 1/2 Teaspoon Poultry Seasoning (sage, thyme, rosemary, nutmeg) Salt and Pepper to taste For The Bowls Corn Roasted veggies Instructions Preheat the oven to 375 degrees. Start the crispy tofu first.  Take your pressed tofu and cut the block into cubes. Sprinkle with a few pinches of salt and set aside.  Now, in a small bowl, combine the non dairy milk a

Vegan Spicy Thai Peanut Ramen Ingredients 2 Teaspoons Olive oil 3 Cloves Garlic, chopped 1 Teaspoon Ginger, grated 1 Teaspoon Green curry paste 4 Cups Vegetable broth, divided 1 Can(13oz.-14oz.) Coconut milk, full fat 1/2 Cup Peanut butter, natural or organic 2 Tablespoons Soy sauce 2 Tablespoons Agave syrup Juice of 2 Limes 12 Ounces Ramen noodles Optional Toppings Mushrooms, thinly sliced Sesame seeds, black or white Thai chilis Cilantro Peanuts, chopped Other veggies you may want Instructions In a large pot, heat the olive oil on medium high. Then add the chopped garlic and grated ginger. Saute, reducing heat as needed for a minute or 2 to cook the garlic.  Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute.  Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer.  Next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter. I find this makes it easier to

Vegan Avocado Pesto Pasta Flavorful vegan pasta made with avocado, spinach, and classic pesto ingredients. Ingredients 8 ounces dry pasta of choice 1 medium avocado, skin and seed removed 2 tablespoons olive oil 1 and 1/2 cups basil, loosely packed 1 cup frozen spinach, thawed 3 cloves garlic 1/4 cup cashews 2 tablespoons lemon juice from one lemon 1/2 teaspoon black pepper 1/4 teaspoon salt Instructions Cook pasta according to package instructions. Meanwhile, make the pesto. Add all ingredients to a blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper. Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes. Original article click here

Mexican Quinoa Stuffed Sweet Potatoes Ingredients 2 large sweet potatoes 1 tablespoon olive oil 1/4 cup chopped red onion 1/4 cup chopped bell pepper 1/2 cup frozen corn 1/2 cup cooked quinoa 1 cup canned black beans drained & rinsed 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon smoked paprika Sea salt to taste to garnish: 1 avocado mashed Tahini Hot sauce Chopped cilantro Instructions Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes. Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes. When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy! Original Article Click Here

Vegan Alfredo Sauce This vegan Alfredo sauce is the perfect comfort food! It's so incredibly creamy and rich without being packed with butter and cream like traditional Alfredo sauce. And it's super easy to make. 25 minutes is all you need! Ingredients 2 heaped cups cauliflower 1/2 cup cashews (unsalted and not roasted) 1 teaspoon fresh lemon juice 1 teaspoon apple cider vinegar 1/4 cup nutritional yeast 2 cloves of garlic 2 1/2 cups unsweetened soy or almond milk 1/2 cup unsweetened soy or almond milk (add after cooking) 1 pinch nutmeg salt pepper freshly chopped parsley cooked fettuccine Instructions Cut the cauliflower into florets. Place them in a sauce pan together with the cashews, the garlic, and the almond milk. Add the nutritional yeast. Stir everything with a wooden spoon until well combined. Cover with a lid and cook for 20 minutes. There won't be much liquid left. Transfer everything into a high speed blender. Add the lemon juice, a pinch of nutmeg, apple cider

QUICK & EASY VEGAN RAMEN DESCRIPTION This ramen soup is perfect for a cozy night in and comes together in less than 30 minutes! SCALE 1X2X3X INGREDIENTS 2 tbsp avocado oil (or vegetable oil) 4 green onion, chopped into 1-inch pieces 4 garlic cloves, cut in halves 3-inch cube of ginger, cut into 4 pieces 1 oz dried shitake mushrooms (about 15–20 dried shitake, can sub fresh shitake) 1-litre vegetable broth 1 cup water 2 tbsp soy sauce 1 tbsp miso paste (white or red) 1 tsp agave (or maple syrup) 1 block soft tofu, cut into small cubes 2 packs vegan ramen noodles spinach, cilantro, & green onions to garnish INSTRUCTIONS Heat the avocado oil in a large pot on medium-high heat. Add the green onion, garlic and ginger to the pot and saute for 2 minutes. Next, add the dried shitake mushrooms and saute for another 2 minutes. Add the vegetable broth, water, soy sauce , miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover &

VEGAN ONE POT PASTA WITH CREAMY TOMATO SAUCE This delicious spring pasta dinner is a healthy meal and a real time saver! The veggies, gluten free pasta, and creamy vegan tomato cream sauce simmer in one pot, and turn into healthy dinner magic. INGREDIENTS 1 box Chickapea Pasta (8 ounces gluten free pasta)* 1/2 tablespoon olive oil 1/2 red onion sliced thinly 4 cloves garlic minced 1 bell pepper I used half orange, half yellow 2 cups green beans ends trimmed 1/3 cup sundried tomatoes chopped roughly herbs (fresh thyme, basil, Italian parsley or green onions) to garnish sea salt and black pepper to taste Creamy Tomato Pasta Sauce 1/3 cup cashews soaked 2 hours and rinsed 1 15-ounce can diced tomatoes 3/4 teaspoon sea salt or more, to taste 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme) black pepper to taste 2 cups water do not add to the sauce INSTRUCTIONS Soak cashews in cold water for at least 2 hours or up to overnight. If you don't have t

5 Minute Vegan Cream Cheese 5 Minute Vegan Cream Cheese is made with whole food ingredients and is ridiculously easy to make. It tastes amazing, too!  Ingredients 1 1/2 cups raw cashews, soaked 1/4 cup unsweetened non-dairy yogurt 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 1/2 teaspoon salt Optional : 3 tablespoons chopped chives 1 teaspoon onion powder Instructions Soak the cashews either overnight in cool water in the refrigerator, or for at least 30 minutes in hot water. The longer you soak the cashews, the creamier the cream cheese will be. Drain and rinse the soaked cashews, and add them to a food processor. Add the unsweetened non-dairy yogurt, lemon juice, apple cider vinegar and salt. Blend until smooth, stopping to scrape the sides as needed.  Taste; add any additional salt or lemon juice, if desired. Add the chives and onion powder if using, and pulse until incorporated.  Serve immediately on bagels, or store covered in the refrigerator for up to 5 days. It can

Philly Cheesesteak Crescent Braid Ingredients 1 tablespoon olive oil 1 green pepper seeded and sliced 1/2 sweet onion sliced 1 8 ounce package refrigerated crescent rolls 1/2 pound good quality deli roast beef about 8 slices 1/8 teaspoon garlic powder 4 slices provolone 1 large egg 1 teaspoon water Pinch of dried oregano optional Instructions Preheat oven to 375 degrees. Line a large baking sheet with a silicone liner or parchment paper and set aside. Heat oil in a large skillet over medium heat. Add peppers and onions and cook until slightly tender, about 5-7 minutes. Meanwhile, roll out crescent rolls and pressing down with fingers seal perforated edges. Roll out dough making about an 8x12 inch rectangle. If dough is a little sticky dust with flour. Place dough on baking sheet. Cut 1 inch slits 1 inch apart on both long sides of dough. Place slices of roast beef flat in the center of dough between slits. Top with cooked peppers and onions. Sprinkle garlic powder on top. Top with slic

Crispy Cheddar Chicken Ingredients Chicken : 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley Sauce : 1 10 ounce can cream of chicken soup 2 T sour cream 2 T butter Instructions Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to

Bacon Guacamole Grilled Cheese Sandwich A buttery and toasty grilled cheese sandwich stuffed with cool and creamy guacamole, crispy bacon and melted jack and cheddar cheese. The crunchy crumbled tortilla chips in this grilled cheese pay tribute to the classic combination of tortilla chips and guacamole dip. ingredients 2 slices bacon 2 slices sour dough bread 1 tablespoon butter, room temperature 1/2 cup jack and cheddar cheese, shredded 2 tablespoons guacamole, room temperature 1 tablespoon tortilla chips, crumbled (optional) directions Cook the bacon until crispy and set aside on paper towels to drain. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side. Original Article Click Here

BROCCOLI CHEESE STUFFED CHICKEN BREAST Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection. INGREDIENTS 3 large chicken breasts salt & pepper 1 1/2 tsp garlic powder, divided 1/4 tsp paprika 1 cup finely chopped broccoli florets 1/2 cup finely diced red bell pepper 1 cup mild cheddar cheese 1 tbsp mayo 2 tbsp olive oil INSTRUCTIONS Preheat oven to 425 degrees F. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide

Philly Cheese Steak Cheesy Bread Ingredients 8 ounces Ribeye Steak, thinly sliced salt and pepper, to taste 1 tablespoon canola oil 1 tablespoon Worcestershire sauce 2 tablespoons butter 1 green bell pepper, sliced 1 yellow onion, sliced 4 ounces mushrooms, sliced 1 loaf French bread, cut in half lengthwise ¼ cup mayonnaise 8 ounces Provolone cheese, sliced Instructions Preheat the oven to 400 degrees. Add the salt and pepper to the ribeye steak. Heat the canola oil on high heat in a cast iron skillet. Add the steak to the skillet and cook for 2 minutes or until the meat has a good sear (don't flip). Add the Worcestershire sauce and toss with the meat. Remove from the pan, add the butter, bell peppers, onion and mushroom to the pan. Season with salt and pepper to taste. Cook for two minutes, stirring occasionally. Spread mayonnaise over both halves of the bread. Layer with slices of Provolone cheese. Add the steak and vegetables. Layer with remaining cheese. Cook for 10-15 minutes

AJUN CHICKEN PASTA yield: 4 SERVINGS prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better! INGREDIENTS : 2 boneless, skinless chicken breasts 2 tablespoons olive oil, divided 1 tablespoon cajun seasoning 8 ounces penne pasta 2 tablespoons unsalted butter 3 cloves garlic, minced 1 cup heavy cream, or more, to taste 1/2 teaspoon lemon zest 1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper, to taste 2 Roma tomatoes, diced 2 tablespoons chopped fresh parsley leaves DIRECTIONS: In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm. In a large pot of boiling salted water, cook

Parmesan Crusted Chicken This Parmesan Crusted Chicken is an easy meal idea. We use pounded thin chicken breasts, coat in a delicious Parmesan coating, and then fried to make them crispy. Add this chicken idea to your dinner this week. Ingredients 2   lb   Boneless Skinless Chicken Breast 1   Egg 1   tbsp   Water 1   tsp   minced Garlic 1/2   tsp   Salt 1/2   tsp   Black Pepper 2   cup   Shredded Parmesan Cheese 4   tbsp   Butter 2   tbsp   Olive Oil Instructions Cut each breast in half and pound to about 1/2" thick. Beat egg and water in a shallow bowl until blended. Add garlic, salt and pepper and whisk to blend. Place parmesan in another shallow bowl. Dip each piece of chicken in egg mixture making sure to coat. Allow excess egg to drip off. Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken. Place butter and oil in a large skillet over high heat. Place chicken and do not move unt

Chicken Ranch Wraps Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes Servings 4 Author Layla Ingredients 2 cups cooked grilled chicken breasts chopped (seasoned with your favorite spices, see note*) 1/4 cup Hidden Valley® Simply Ranch dressing 1/2 cup mozzarella cheese 1/4 cup cilantro minced (optional) 4 8 '' tortillas Instructions Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape. Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately. Original Article Click Here

CHEESY TACO STICKS These super simple Cheesy Taco Sticks are buttery breadsticks filled with taco meat and lots of cheese! The kids will love them! Author: Shawn Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes Yield: makes 10 sticks 1x Category: Appetizer Method: Baked Cuisine: American SCALE 1x2x3x INGREDIENTS 1 lb. ground beef 1 packet taco seasoning mix (or homemade taco seasoning) 1 tube Pillsbury Pizza Dough 5 colby jack and cheddar cheese sticks, halved 4 tbsp butter, melted 1 tsp garlic powder 1 tsp dried parsley INSTRUCTIONS Preheat oven to 425 degrees F. Lightly coat a large baking sheet with non-stick spray and set aside. Cook the ground beef in a skillet, breaking up with a wooden spoon until fully browned and crumbled. Drain any fat and return skillet to stove top. Mix in the taco seasoning packet (but no water), and stir until fully coated. Remove from heat and let cool to room temperature.* Spread the pizza dough out until it’s flat and cut in half leng

Chicken Bacon Ranch Casserole Prep Time : 15 mins Cook Time :15 mins Total Time :30 mins A flavorful casserole packed with chicken, crumbled bacon, and pasta! Family approved and the #1 recipe on my blog! Ingredients 1/2 lb bacon, cooked and chopped 1 lb chicken, boneles/skinless, diced 1 tbsp olive oil 1 packet dry Ranch dressing mix 8 oz pasta (I used shells) 1 cup mozzarella cheese, shredded 1/2 cup cheddar cheese, shredded salt/pepper, to taste 14.5 oz Alfredo sauce Instructions Preheat oven to375 degrees and grease a 9 x 9 baking dish. Heat a large skillet over medium heat. Cook bacon until crispy, about 7 minutes. Drain bacon grease from skillet and place bacon on paper towl to absorb remaining grease from bacon. In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw still at this point), and Ranch mix. Shake around sealed bag to coat thoroughly. Add chicken to skillet and cook until no longer pink. In a pot of boiling water, cook pasta until al dente. Drain water

Low Carb Keto Soft Pretzel Bites A low carb and keto friendly of soft pretzel bites. This easy snack doesn't need any yeast. It tastes delicious paired with cheese sauce!  Ingredients: 3 cups part skim low moisture shredded mozzarella cheese 2 oz cream cheese 3 large eggs one egg is reserved for egg wash 2 cups superfine almond flour 1 tbsp baking powder 1 tbsp coarse salt Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat. In a small bowl, whisk together almond flour and baking powder. Set aside. Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella so that it is not exposed in the microwave. Melt cheeses in the microwave at full power in 30 second intervals. Stir after each 30 seconds and continue cooking until cheeses are completely melted and form a uniform cheese dough. (See photo in post for reference). This should take around 2-2 ½ minutes total. Do not try to microwave the full

Keto-friendly Pepperoni Pizza Cheese Crisps Prep Time  3 mins Cook Time  7 mins Total Time 10 mins Forget delivery or takeout . . and all of the carbs, you can make my keto-friendly, crunchy cheese snack in less than 10 minutes. Course: Appetizer, Snack Cuisine: Italian, keto, low carb Keyword: cheese, keto, low carb, pizza Servings: 8 servings Calories: 69 kcal Ingredients 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 12 approx 1-3/4" diam. pepperoni 1 1/2 teaspoon dry Italian seasoning Instructions Pre heat oven to 400 F degrees. Add mozzarella and Parmesan cheeses to bowl. Use kitchen shears to snip pepperonis into small bits (or dice with knife). Place in bowl. Add Italian seasoning to bowl. Toss everything together until combined. Line large baking sheet with a silicone baking sheet or parchment paper. Place generous 2 tablespoon piles of cheese mixture on liner, spreading out into thin circle shape. Repeat with remaining cheese mixture leaving an inch be

Banana-less Keto Banana Nut Muffins  INGREDIENTS 4 tbsp butter – melted, not hot 4 eggs ½ cup unsweetened coconut milk (from carton) 2 tsp banana extract ¼ cup granulated erythritol ¼ tsp liquid stevia 1 tbsp baking powder 1 ½ cups almond flour ¼ cup coconut flour 2 tbsp flax meal ½ tsp ground cinnamon ½ cups walnut pieces (or chopped) INSTRUCTIONS Preheat your oven to 350F and line a muffin pan with parchment liners. In a large microwave-safe bowl, melt the butter and let it cool. Then add the eggs, coconut milk, banana extract, erythritol, liquid stevia, and sift in the 1 TABLESPOON baking powder. Mix with a hand mixer preferably. Add the almond flour, coconut flour, flax meal, and cinnamon and mix again until well combined. Add the walnuts and fold them into the batter with a spatula or spoon. Add batter to the muffin liners until it is equally distributed (mine was about ¾ way full). Bake the muffins for 25 minutes or until a toothpick inserted in the middle of a muffin comes out c

Best Fudgy Keto Brownies These bites of the chocolate heaven are dense and fudgy keto brownies made with almond flour. They are moist and have a rich chocolate taste. CourseDessert CuisineAmerican Keywordketo brownies Prep Time10 minutes Cook Time20 minutes Total Time30 minutes Servings16 keto brownies Calories135kcal Ingredients 1/2 cup almond flour 3 eggs at room temperature 12 tbsp unsalted butter softened 1/4 cup dark cocoa powder 2 oz dark chocolate 3/4 cup erythritol 1/2 tsp baking powder US Customary – Metric Instructions Preheat oven to 350 degrees F (175 degrees C). Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides. In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler. Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder. In a big bowl beat the crack the eggs and beat them with the mixer. Add the butter and chocolate mixture and continue mixi