Month: March 2020

Happy Bites

Happy Bites

Happy Bites 6 tbsp coconut oil (divided) 1/4 cup plus 2 tbsp peanut butter (divided) 1/4 cup plus 1 tbsp maple syrup (divided) 1/4 cup cocoa powder 1 tsp vanilla extract 1 pinch salt 1 cup rolled oats Place 15 small cupcake liners into a 

Sweet Potato Pearl Couscous Skillet with Kale

Sweet Potato Pearl Couscous Skillet with Kale

  Potato Pearl Couscous Skillet with Kale This sweet potato quinoa skillet takes less than thirty minutes to make. Can also be made as a one pot meal. 1 small sweet potato 1 tbsp olive oil 1 clove garlic (minced) 1/2 cup Tri-Color pearl couscous (uncooked) 

No Bake 3 Ingredient Cookies

No Bake 3 Ingredient Cookies

 

No Bake 3 Ingredient Cookies

  • 1 cup natural (unsalted creamy peanut butter)
  • 1/2 cup pure maple syrup
  • 2 cups gluten free rolled oats
  1. Line a baking sheet with parchment paper and set aside
  2. In a large bowl, add peanut butter and maple syrup
  3. Whisk together until well mixed
  4. Add oats to the peanut butter mixture
  5. Stir and fold until combined
  6. Using a cookie scoop or spoon, scoop and drop balls of cookie dough onto the prepared baking sheet
  7. With a spoon, flatten cookies to desired thickness
  8. Chill in the freezer for 15-25 mins, until firm

Store cookies in an airtight container for up to 1 month in the fridge or store them in a freezer-friendly container for up to 2 months.

Butternut Squash Curry Coconut Soup

Butternut Squash Curry Coconut Soup

Butternut Squash Curry Coconut Soup I love soup, and any soup pretty much goes well with jasmine rice, so if you want you could serve your soup over rice. 1/2 tbsp coconut or avocado oil 1 clove garlic (minced) 1/2 butternut squash (peeled & chopped) 

Avocado Roses

Avocado Roses

  Avocado Roses 1 avocado (ripe and firm medium) Cut avocado in half and peel off the skin Lay one half of the avocado down and slice the avocado thinly The slices should be thin so that they’re easy to shape Fan out avocado slices 

One Pot Ratatouille Pasta

One Pot Ratatouille Pasta

 

One Pot Ratatouille Pasta

My dad used to be a chef and I have his gene. Because I am guilty of using every single pot and pan in the house to prepare dinner and it’s never fun to do the dishes when that happens.  Who loves doing dishes after a meal? That’s why I love One Pot Meals! My lazy way of cooking 🙂

  • 80 g red lentil rotini pasta
  • 1/2 tbsp olive oil
  • 1/2 eggplant (cubed small, 1/2 cubes)
  • 1/2 cup cherry tomatoes
  • 1/2 cup zucchini (chopped)
  • 1/2 cup yellow squash (chopped)
  • 1 clove , minced or pressed
  • 240 ml boiled water
  • Salt and pepper (to taste)
  • 1 tbsp nutritional yeast flakes
  • 1/2 tbsp Italian Herb seasoning
  1. Heat the olive oil in a frying pan
  2. Add the garlic, aubergine and squash
  3. Cook for a few minutes on a high heat until lightly browned
  4. Add the chopped tomatoes, water and pasta
  5. Bring to a boil then simmer for 10 minutes until the pasta is cooked and the sauce has thickened
  6. Stir in the salt and pepper, to taste
  7. Add the nutritional yeast, if using.
  8. Serve and enjoy!

Fusilli with Hummus Marinara Sauce

Fusilli with Hummus Marinara Sauce

Fusilli with Hummus Marinara Sauce 80 g fusilli pasta 1 cup marinara sauce 3 tbsp hummus 1/2 tsp salt 1/2 tsp pepper 1/2 cup frozen peas Fresh basil 1/2 onion (chopped) Add water into a large pot and bring to a boil over high heat 

Strawberry Smoothie Bowl

Strawberry Smoothie Bowl

  Strawberry Smoothie Bowl 1 cup strawberries (frozen) 1/4 cup oat milk 3 tbsp granola 1 tbsp chia seed 1 tbsp flaxseed 1 tbsp hemp seeds 1 banana (sliced) add any additional toppings if you want Combine strawberries with milk in a mixer and mix