Healthy & Vegan Breakfasts

Healthy & Vegan Breakfasts

Healthy & Vegan Breakfasts! They taste delicious and are super simple to make! These are great if you need to take them to school, work, or enjoy at home! Click here to see my video on how to make it!

• Banana Oat Muffins
• Blueberry Pancake Casserole
• Raspberry Orange Scones

**muffins and scones last for a week in an airtight container**

***pancake casserole lasts for a week covered in the fridge***

Vegan Lemon Bars

Vegan Lemon Bars

Vegan Lemon Bars! These taste delicious and just like old-fashioned lemon bars (you would never know they are vegan)! Click here to see my video on how to make it!

Ingredients:

     crust:

-1 cup flour

-⅓ cup sugar

-1 tbsp vegan butter/margarine

-1 tsp vanilla

-¼ cup water

     filling:

-1 can chickpeas/garbanzo beans (only the liquid)

-2 lemons

  -zest

  -juice

-½ cup sugar

-⅓ cup flour

-1 tsp vanilla

-1 tbsp powdered sugar [optional]

Instructions:

1. Preheat oven to 350* F.

2. Start by draining the liquid from the chickpea can and whisking it in an automatic mixer.

3. Mix together the flour and sugar of the crust. Then cut in with a fork (or pastry cutter) the butter and water. Now add the vanilla once dough-like crumbs begin to form.

4. Place the crust mixture into the bottom of an 8x8 baking dish and press down with your hands to form a crust. Poke with a fork all around the dough. Then, bake for 10 minutes.

5. Add all of your filling ingredients (lemon zest & juice, sugar, flour, vanilla) into the frothy chickpea mixture and mix together.

6. Pour filling over the crust. Bake for 20 minutes.

7. Let cool for 5 minutes and then dust with powdered sugar. Enjoy!

***last for 1 week covered at room temperature***

What I Eat In A Day 2 | Vegan & Healthy

What I Eat In A Day

What I Eat In A Day video with 5 great recipes! All vegan, healthy, and easy to make! Click here to see my video on how to make it!

Breakfast- Tropical Strawberry Smoothie

Snack- Healthy Protein Energy Bites **

Lunch- Avocadoilla

Snack- Zucchini Chips

Dinner- Tossed Brussel Sprout Salad **

** one of the current favorites

** link to video specifically on this recipe

Oatmeal Spice Bites

Oatmeal Spice Bites

This recipe is sooo easy- it takes just a simple 2 steps of work! It’s vegan, gluten-free, and healthy! They last in the fridge for a while and taste delicious! These are easy to pop in for a snack when you need to or take with you somewhere. Click here to see my video on how to make it!

Ingredients:

-1 cup oats

-1 tsp cinnamon

-1 tbsp ground flax seeds

-½ cup peanut butter (little under full ½ cup)

-1 tbsp maple syrup

Instructions:

1. Mix together all of your ingredients.

2. Form into little balls by pressing together pieces and rolling in your hands.

3. Store in the fridge and enjoy!

***they last in the fridge in an airtight container for 1-2 weeks***

Healthy Protein Energy Bites

3 Healthy Protein Energy Bites!

These are so delicious, easy to make, and are completely vegan- plus, 2 are gluten free. They are easy to keep in the fridge and just take one out when you want a snack! These recipes are great for anyone who is living (or wants to live) a healthy lifestyle and loves snacks & treats! Click here to see my video on how to make it!

Flavors:

                 ~Pumpkin Oat

                 ~Oatmeal Spice

                 ~Cashew Oat

***they last in the fridge in an airtight container for 1-2 weeks***

Monkey Bread

Monkey Bread

This monkey bread recipe is perfect for anyone with a sweet tooth who loves a good treat! Simple to make and great fun to do with friends or family! In addition, it is a vegan and low fat bread! I recommended trying this out whether for it’s great taste or fun experience of making it! Click here to see my video on how to make it!

Ingredients:

-1 cup almond milk

-2 tbsp vegan butter

-1 packet active dry yeast

-3 3⁄4 cups flour

-1⁄4 cup sugar

-1 tsp cinnamon

-1⁄2 tsp pumpkin pie spice

-1⁄2 tsp salt

-¼ cup applesauce

-1⁄3 cup canned pumpkin

-1 tbsp vegan butter- melted

-3 tbsp almond milk

-Cinnamon & Sugar (desired amount)

-2 Granny Smith apples (peeled & chopped)

Instructions:

1. Heat and mix almond milk and vegan butter together.

2. In a stand mixer, combine yeast, 3 cups of flour, sugar, salt, and spices for dough. Mix together.

3. In a separate bowl, whisk together canned pumpkin and applesauce.

4. In stand mixer bowl with a dough hook attachment, add applesauce/pumpkin mixture and luke-warm milk. Beat on medium-low speed.

5. Add remaining flour a little at a time until dough forms a ball. Beat for 5 minutes on medium-low speed.

6. Cover the bowl of the stand mixer with plastic wrap and allow to rise for 20 minutes.

7. While rising, make the coatings by mixing milk/melted butter, and mixing cinnamon/sugar.

8. Transfer dough to a floured surface and knead into log shape. Next cut into six pieces. Keep out piece and rest under plastic wrap. Cut into 8 then.

9. Add apple slice in the middle, then roll into ball. Dip each dough ball into the butter/milk mixture and then the cinn/sugar mixture. Transfer to a greased bundt pan, layering the dough balls.

10. Repeat for the other 5 larger pieces of dough until you have 48 balls.

11.Cover with plastic wrap and allow dough to rise once more for 25 minutes. Preheat the oven to 325°F while rising.

12. Bake for 8–12 minutes and enjoy!

***lasts unrefrigerated for 4-5 days***

Dark Chocolate Pecan Zucchini Bread

Dark Chocolate Pecan Zucchini Bread

This recipe was first posted in the "3 Healthy Bread Recipes | Vegan & Easy" post, but was chosen as a viewer favorite! Here is the recipe and click here if you'd like to watch a video on how to make it!

Ingredients
-1 1/2 cups white whole wheat flour
-1 tsp baking soda
-1 tsp baking powder
-pinch of salt
-1 cup apple sauce
-1 tsp vanilla
-1/3 cup maple syrup
-2 zucchinis (grated)
-1 cup dark chocolate chips
-1 cup pecans
-1/3 cup flax seeds, hemp seeds, and chia seeds

Instructions
1. Sift together the flour, baking powder, baking soda, and salt. Then give it a quick mix to make sure everything is evenly incorporated. 
2. Mix together the applesauce, vanilla, and maple syrup. Then, add the dry ingredients to your mixture.
3. Fold in the grated zucchini, chocolate chips, pecans, and your nutritional ingredients (seeds) to your mixture.
4. Place in a greased & floured pan and bake at 350°F for 25 minutes. Enjoy!

***can be stored in the fridge for up to a week or can be frozen (for as long as you want) and then let sit out at room temperature overnight before storing in the fridge***

Maple Vanilla Cupcakes

Maple Vanilla Cupcakes

This recipe is one of my current favorite desserts. They taste so good and are highly recommended! Click here to see a video on how to make this recipe!

Ingredients:

    Cupcakes:

- ½ cup almond milk

- ½ cup maple syrup

- ⅓ cup vegetable oil

- ½ tsp apple cider vinegar

- 1 tbsp vanilla

- 1 tbsp ground flax seeds

- 1 ½ cups flour

- ½ tsp baking powder

- ½ tsp baking soda

- pinch of salt

    Frosting:

- 1 cup vegan butter

- 2-4 cups powdered sugar

- ⅓ cup almond milk (or desired amount for consistency)

- 1 tbsp vanilla

- optional: food coloring for decoration

Instructions:

1. Preheat oven to 350 F.
2. Whisk together the almond milk, maple syrup, vegetable oil, vinegar, vanilla, and flax seeds.
3. Mix the flour, baking powder, baking soda, and salt. Gradually whisk in the wet ingredients.
4. Line a muffin tin with cupcake holders and scoop in even amounts. Bake for 20 - 25 minutes.
5. Whip the vegan butter for about 5 minutes.
6. Gradually add in the powdered sugar. Then add in the amount of milk desired and the vanilla.
7. After letting the cupcakes cool, frost and decorate however you desire. My decoration: Dye some frosting to an orange color and freeze little hearts made of frosting to decorate on top (refer to video for more instructions). Enjoy!

Tofu Veggie Stir Fry

Tofu Veggie Stir Fry
     This recipe is currently my top favorite meal and it is completely vegan and gluten-free. The tofu gives you a complete protein and it is paired with one of the healthiest grains (quinoa) and lots of nutritious vegetables! Click here to see a video with information on how to make this recipe!

Ingredients

• 1 zucchini
• 1 yellow squash
• 2 carrots (peeled)
• 1 bell pepper (any color)
• 1 block of medium-firm tofu
• 1 cup quinoa (cooked with 1/2 vegetable broth, 1/2 water)
• For the Sauce:
• 1 tbsp low sodium soy sauce
• 2 cloves garlic (crushed/pressed)
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions:

1. Julienne cut the zucchini, squash, and carrots; roughly chop the bell pepper. Cube cut the tofu.
2. Mix together the soy sauce, spices, and crushed garlic,
3. Cook the tofu for about 2 minutes over medium heat. Then add the zucchini and yellow squash; continue cooking for about 5 minutes.
4. Add the carrots, pepper, and sauce; mix to combine.
5. Cook for about 20 minutes or until the veggies are nice and soft. Serve while warm with quinoa on the side and enjoy! (Lasts up to 5 days in the fridge)

Healthy Bread Recipes | Vegan & Easy

Three different recipes that are super healthy, vegan, and very fast to make. They each are packed with nutrients but taste amazing. These guilt-free breads are definitely recommended for you to try out!

Breads:
     ~Banana Bread
     ~Dark Chocolate Zucchini Pecan Bread
     ~Pumpkin Bread

Click here to see the recipe video for these breads!

Quinoa-Bean-Avo Bowl

Quinoa-Bean-Avo Bowl
          This recipe is one of my favorites and a go to for lunch. It takes a quick 2 minutes to prepare (if you premake your quinoa before- which is always a good tip for most recipes). The bowl is great to take on-the-go or sit down at home and enjoy. It has a great source of protein and is completely vegan! Click here to see a video with information on how to make this recipe.

Ingredients:

• 1/2 cup dry quinoa
• 1/2 cup vegetable broth
• 1/2 cup water
• 1 avocado
• 1 can black beans
• optional: 1 tbsp ground up flax seeds
• optional: 1 tbsp chia seeds

Instructions:

1. Cook your quinoa to the specific quinoa instructions using the quinoa, vegetable broth, and water.
2. Slice your avocado into bite-size cubes and rinse & drain the black beans.
3. When your quinoa is done cooking, mix in the ground up flax seeds and chia seeds (gives a nutrient boost!).
4. Layer your bowl with first the quinoa, then the black beans, and finally avocado. Mix up before you eat and enjoy!

What I Eat In A Day 1 | Vegan & Healthy

What I Eat In A Day video with 5 great recipes! All vegan and super healthy!

Breakfast- Cinnamon Roll Overnight Oatmeal
Snack- Pepper & Hummus
Lunch- Quinoa-Bean-Avo Bowl **
Snack- Apple & Peanut Butter
Dinner- Tofu Veggie Stir Fry **

Click here to watch the new video

** one of the current favorites