Homemade Meals

  Ingredients  (for 1 Serving) : 1 head of celery, stalks separated  1 large apple, sliced                                                                             1 lemon  ½ bunch parsley or cilantro  4 sprigs fresh mint Instructions:  Place all the ingredients in a blender. Enjoy!

  Ingredients  (for 2 Servings) :   2 frozen bananas  1 cup canned coconut milk  1 cup unsweetened almond milk  ½ cup pumpkin puree 2 tablespoons maple syrup  2 tablespoons hemp seeds  1 teaspoon pumpkin pie spice  ½ teaspoon ground cinnamon  1 ½ cups ice  Instructions:  Place all the ingredients in a blender and blend until creamy and very smooth. Enjoy!

Ingredients  (for 2 Servings) :   1 ¼ cups vegetable broth  ⅔ cup peeled and diced butternut squash  ¼ cup sliced scallions  1/2 medium green or red bell pepper, diced  ½ jalapeño, seeds and ribs removed, finely diced  1 cup (8 ounces) canned diced tomatoes  1 large carrot, diced  ½ medium zucchini, diced  1 ½ teaspoons smoked paprika  1 teaspoon ground cumin  Salt and freshly ground black pepper to taste 1 cup cooked quinoa  Step-by-step instructions:  1.  Heat 1 tablespoon of broth in a large saucepan over medium heat. Add the butternut squash and cook, stirring often and adding more broth as needed to prevent the squash from sticking, until just softened, stirring often, 5 to 8 minutes.    2. Add the scallions, bell peppers, and jalapeño and cook, stirring occasionally, for an additional 5 minutes. Add another tablespoon of the broth to prevent sticking, if necessary.   3. Add the diced tomatoes, carrot, zucchini, paprika, cumin, and remaining broth. Bring the mixture to a boil, the

Ingredients :   Note: Place the can of coconut milk in the refrigerator upside down for at least 3 hours. This helps make the mousse creamier. 1 block soft tofu (12 oz), drained  ½ cup canned coconut milk  ½ cup 100% maple syrup  ½ cup unsweetened cocoa powder  2 tablespoons peanut butter  1 teaspoon vanilla extract  1 teaspoon salt  Step-by-step instructions:  1.   Place all ingredients into a high-powered blender. Puree until very smooth. 2. Divide among 4 to 6 ramekins or small bowls and allow to chill in the refrigerator for 30 minutes or more to set.  3.Top with fresh raspberry when serving. Enjoy!

  This recipe is part of the Fiber Fueled diet, a book written by Will Bulsiewicz. It is vegan and gluten free; however, even if you are not into vegan food, this stir fry is so delicious, you would like to cook it at least once a month. My meat lover boyfriend ate a very large serving :) Ingredients :   ( 4 servings) ⅓ cup tamari ¼ cup rice wine vinegar  2 tablespoons toasted sesame oil  2 teaspoons cornstarch ¼ cup vegetable broth or water  2 tablespoons freshly grated ginger  1 red chili, seeded and minced (optional)  4 scallions, sliced  2 cups broccoli florets, chopped  4 carrots, sliced on the bias  1 red bell pepper, sliced  2 cups bok choy, sliced, leaves and stems separated  8 ounces oyster mushrooms, sliced  4 cups cooked quinoa Step-by-step instructions:  1.  In a small bowl, whisk together the tamari, vinegar, sesame oil, and cornstarch until smooth.  2. Heat the broth in a large skillet or wok over medium-high heat. Add the ginger, chili, if using, and sliced scallions. Co

  Ingredients :  (2 servings) 4 cups chopped leafy greens  ½ cup can chickpeas, rinsed and drained ¼ cup sunflower seeds  Handful broccoli sprouts  1 medium carrot, shredded  10 cherry tomatoes, sliced  1/2 sliced avocado Oil-Free Orange Dressing:  ¼ cup freshly squeezed orange juice, 2 tablespoons apple cider vinegar, 2 tablespoons tahini,  ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper.  Step-by-step instructions:  1 .  Make the dressing: Whisk together the orange juice, vinegar, tahini, salt, and pepper in a small bowl until smooth. . Starting with 1 tablespoon at a time, whisk in water until your desired consistency is reached. (The dressing will keep in the fridge for up to 5 days).  2. In a salad bowl combine all ingredients together. Add the dressing and top with the avocado.

Delicious snack at any time of the day! Perfect to eat on its own, and I recommend adding the dried cranberries. Baked coconut is very tasty, so if you prefer, you can add more than 1 cup of shredded coconut.  Enjoy!     Ingredients :   2 cups rolled oats 1 cup unsweetened, shredded coconut  1 cup chopped walnuts  2 tablespoons chia seeds  2 tablespoons hemp seeds  2 tablespoons ground flaxseed  1 teaspoon ground cinnamon  ¾ teaspoon salt  2 tablespoons organic sunflower oil ¼ cup 100% maple syrup 1 teaspoon vanilla extract  ½ cup dried cranberries (optional) Step-by-step instructions:  1.   Preheat oven to 250F. Line a rimmed baking sheet with parchment.  2. In a large bowl, combine the oats, coconut, walnuts, chia seeds, hemp seeds, flaxseed, cinnamon, and salt. 3. In a small saucepan over medium heat, whisk the sunflower oil into the maple syrup. Bring to a simmer, then remove from the heat and add the vanilla. 4. Add the syrup mixture to the oat ingredients and mix thoroughly.  5.