Chia Oat Dragon Fruit Smoothie Bowl

Serves: 2

1/2 cup gluten free rolled oats
2 tbsp chia seeds
1 cup almond milk

Overnight soak oats and chia seeds in almond milk.

1 Pitaya plus smoothie pack (use ONE 3.5 ounces pack) or 1 raw dragon fruit
4 dates

1/2 tsp vanilla extract
1 tbsp maca powder
1 tbsp psyllium husk
1 cup spinach, packed (DO NOT add more)
1/4 cup almond milk

In the morning, blend oats, chia mixture with dragon fruit, dates, vanilla extract, maca powder, psyllium husk, spinach and almond milk.

1/2 banana / serving
1 tbsp goji berry / serving
1 tbsp hemp seeds / serving
1 tbsp almond butter / serving

Serve with your favorite toppings.

Taste Note: Tastes AWESOME

Millet Porridge

Serves: 2

1/2 cup millet, rinsed and drained in a fine mesh strainer
1 cup almond milk
2 and 1/2 cup water
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1 tsp vanilla extract
1/8 tsp salt
2 tbsp raisins

In a saucepan, combine all the above and bring to a boil. Reduce the heat to low, cover and cook at low simmer for 40 minutes, until millet is tender and translucent.

1 tbsp maple syrup / serving
1/2 banana, chopped / serving
mixed berries / mango / pomegranate / kiwi
2 tbsp chopped nuts / serving

Serve with desired toppings.

Source: fountainavenuekitchen
Taste Note: Tastes AWESOME

Polenta with Garlicky Greens

Serves: 4

Garlicky Greens

1 tbsp olive oil
1 tbsp garlic cloves, chopped
1/2 tsp red chili flakes

2 bunches swiss chard or bok choy (about 3 and 1/2 pounds), stems and leaves chopped and kept separately
3/4 tsp salt
1/3 cup water

1/4 cup raisin (MUST)

Heat oil in a pan, add garlic, red chili flakes, saute in low for 2 minutes.

Add stems, salt, water and cook for 5 minutes in medium flame.

Add leaves, close the pan and cook for 5 more minutes.

Stir in raisins and set aside.

Polenta

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 Tbsp olive oil
1/2 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine water, coconut milk, olive oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 20 minutes.

To Serve

1/4 cup toasted pine nuts (1 tbsp / serving)

Spoon polenta in 4 serving bowls, top with swiss chard mixture and sprinkle with toasted pine nuts.

Source: geniuskitchen
Taste Note: Tastes AWESOME

Overnight Chocolate Chia Seed Pudding 2

Serves: 1

1 cup almond milk
3 tbsp chia seeds
2 tbsp cacao powder or unsweetened cocoa powder
1/4 tsp ground cinnamon
1/4 tsp vanilla extract
1/8 tsp salt
1 tbsp maple syrup

Add all the ingredients in a mixing bowl and whisk vigorously to combine.

Let rest covered in the fridge overnight.

Toppings

1 tsp cacao nibs / serving
1/2 banana, chopped / serving
mixed berries / pomegranate / mango / kiwi

Serve with desired toppings.

Source: minimalistbaker
Taste Note: Tastes AWESOME, extremely awesome.

Spaghetti Aglio E Olio

Serves: 4

water
1 tbsp salt
1 pound rice spaghetti from Trader Joe's

Bring a large pot of water to a boil, add salt, pasta and cook pasta according to package instruction. I cooked for 15 minutes.

1/4 cup olive oil
8 large garlic cloves, cut into thin slivers
1/2 + 1/8 tsp red chili flakes
1 tsp salt
1/2 cup minced parsley ( DO NOT add more than 1/2 cup)

1 and 1/2 cup pasta cooking water

Heat olive oil over medium heat, add garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it!

Add red chili flakes and cook for 30 seconds more.

Carefully add the reserved pasta cooking water to the garlic and oil and bring to a boil. Lower the heat and salt and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss with tongs.

Off the heat, add parsley and toss well.

Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.

Source: foodnetwork
Taste Note: Tastes AWESOME.

Buckwheat Banana-Walnut Cereal

1 cup nut milk
2 cup water
1/2 tsp ground cinnamon
1/2 cup cream of buckwheat cereal

Add nut milk, water, ground cinnamon to a saucepan, bring to a boil.

Add cream of buckwheat, turn the heat medium low, uncovered, simmer for 10 minutes. Stir often.

Remove from the heat and divide this into 2 serving bowls.

Yields: 1 cup / serving

1/2 large ripe banana, chopped / serving

2 tbsp walnut, chopped / serving

1 tbsp maple syrup / serving

1/4 cup nut milk / serving

Mix nut milk, add banana, walnut and maple syrup and enjoy.

1/3 cup berries / serving (optional) I had berries, didn't want to waste, so added them, but its purely optional, the recipe does not need the berries.

Taste Note: Tastes AWESOME

Asian Quinoa Salad

Serves: 4

Quinoa

1 tbsp sesame oil
1 cup quinoa, rinsed
2 cups water

Heat oil in a pan, add rinsed quinoa and toast quinoa for 2 minutes, add water, bring to a boil, reduce the heat to low, cover and cook for 15 minutes.

Vegetables

2 pounds organic edamame from Costco (1/2 cup + 1 tbsp per serving)
2 cups broccoli, cut into bite sized pieces (2 cups before cooking, after cooking, 1/2 cup + 1 tbsp per serving)
1 yellow bell pepper, thinly sliced (1/4 yellow bell pepper per serving)
1 orange bell pepper, thinly sliced (1/4 orange bell pepper per serving)
1 red bell pepper, thinly sliced (1/4 red bell pepper per serving) (not shown in picture)
2 cups thinly sliced purple cabbage (1/2 cup per serving)
1/4 cup cilantro, chopped (1 tbsp per serving)
1/4 cup crushed peanuts for topping (1 tbsp per serving)

Steam edamame (if its frozen) and broccoli for 2 minutes in steamer basket to thaw the edamame and steam the broccoli. Remove from the heat and transfer to a large mixing bowl.

If you do not have steamer basket, bring a pot of water to rapid boil, add 1 tsp of salt, add broccoli florets and cook for 1 and 1/2 minutes. Drain and immerse in cold water.

Dressing

3 tbsp lime juice
1 tbsp fresh grated ginger
1 tsp garlic
1 tsp red chili flakes
1/4 cup peanut butter
1/4 cup maple syrup
1/4 cup tamari
1/4 cup sesame oil

Prepare the dressing by adding all the ingredients to a small mixing bowl and whisking to combine.

Dressing yields : 1 and 1/4 cups

Add quinoa, sliced bell peppers, and cabbage to the steamed broccoli and edamame and top with dressing. Toss to combine.

Source: minimalistbaker
Taste Note: Tastes AWESOME

Peach Oat Smoothie

Serves: 2

1 cup unsweetened almond milk
1/2 cup gluten free old-fashioned rolled oats
2 tbsp chia seeds

Soak oats and chia seeds with almond milk in blender and refrigerate overnight.

2 ripe peaches / nectarine, quartered, pits removed (frozen)

1 cup unsweetened almond milk
2 medjool dates, pitted / 2 tbsp maple syrup

Add frozen peaches, almond milk, dates and blend until smooth.

Serve.

Source: minimalistbaker
Taste Note: Tastes AWESOME
This time I used 2 tbsp maple syrup, next time I will make this with 2 dates, I think the taste will be really awesome with dates.

Buckwheat Oat Crepes

Serves: 2

Yields: 6 Crepes ( 5 medium and 1 large)

Filling

2 apples, chopped
2 tbsp maple syrup
1/2 tsp ground cinnamon

Place apple, maple syrup, ground cinnamon in a saucepan and cook for 15 minutes over medium high heat, stir occasionally.

Yields: I used 1 apple, which was 1 and 3/4 cup before cooking and yielded 3/4 cups cooked apples. It was not enough for both of us, so I doubled and noted down.

Crepe

1/4 cup + 2 tbsp oat flour
1/4 cup + 2 tbsp buckwheat flour
1/2 cup coconut milk
1/2 cup almond milk
1/2 tbsp almond butter
1 tbsp maple syrup
1/2 banana

Place all the ingredients in a blender and blend until smooth.

Heat cast iron griddle on medium high heat, add coconut oil to the griddle.

Pour 1/4 cup of batter onto the pan, twirling the batter around to cover the whole bottom of the pan.

Cook for about a minute, loosen the edges and flip the crepe.

Cook for about one more minute until brown the other side of the crepe.

To Serve

1/3 cup raspberries or blueberries or blackberries / serving
2 tbsp maple syrup / serving

Serve the crepes with apple filling, some berries and maple syrup.

Source: simpleveganblog
Taste Note: Tastes AWESOME

Quinoa Breakfast Bowl

1 cup almond milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/8 tsp ground clove
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/2 cup quinoa

Add all the above in a saucepan, bring to a boil, cover and lower the heat to simmer and cook in low heat for 15 minutes.

1/2 tbsp raisins / serving
1 tbsp maple syrup / serving
1 tbsp nuts, chopped / serving
1 tbsp chia or hemp seeds / serving
1/2 cup almond milk / serving
1/4 cup fruit - banana / mixed berries / pomegranate / mango / kiwi

Serve with your desired toppings

Source: onegreenplanet
Taste Note: Tastes AWESOME. I really loved the nuts and raisins in this.

Vegetable Enchilada Casserole

Serves: 4

Cook Beans

1 cup black beans

Overnight soak black beans in water.

1/2 tsp salt
4 cups water

Cook black beans in instant pot in manual mode in high pressure for 30 minutes and let the pressure release naturally.

Yields: 2 and 1/2 cups cooked black beans

Enchilada Sauce

2 tbsp olive oil
1/2 tbsp chili powder
2 tbsp gluten free oat flour

2 cups water
3 ounces can tomato paste
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper
3/4 tsp salt

Combine oil, chili powder and flour in a small sauce pot. Whisk them together over medium heat and allow it to begin to bubble. Let the mixture bubble while whisking for about one minute.

Add water, tomato paste, ground cumin, garlic powder, cayenne pepper, salt, whisk until smooth.

Heat the sauce until thick and bubbly, about 5 minutes in medium heat.

Yields: 2 cups enchilada sauce

Vegetables

3/4 pound vegetables, chopped into small pieces
(I used the following combination
1 and 1/2 cups zucchini, 1/3 cup carrots, 1 cup mushrooms - 2 large mushrooms)
1 cup frozen corn kernels
1 cup green onion, chopped (3 green onions)
1/2 cup cilantro, chopped
3/4 tsp salt

Combine zucchini, black beans, frozen corn kernels, green onions, cilantro, jalapeno and salt, stir until evenly combined.

Yields: 6 cups

Assemble

12 small corn tortillas (4 tortilla per layer)
1 and 1/2 cups taco blend cheese (used full pack)

Preheat the oven to 350 degrees F. 

Prepare 9x9 casserole dish by coating lightly with olive oil.

Spread 1/2 cup of sauce in the bottom of the dish. Arrange 4 tortillas over the sauce, followed by 2 cups of the vegetables. Drizzle 1/2 cup of sauce over the vegetable, then top with 1/2 cup cheese. 

Repeat these layers 2 more times, until the vegetable mix, sauce and cheese are gone. (tortillas-vegetables-sauce-cheese)

Bake the casserole for 45 minutes or until the edges are bubbly and the cheese just begins to brown on top.

Source: budgetbytes

Taste Note: Tastes AWESOME

Pumpkin Pancake

Serves: 2
Yields: 7 small pancakes

1 and 1/2 cup coconut milk (Might have to increase milk, since we are adding pumpkin puree)
1/2 tsp apple cider vinegar

In a medium bowl, combine coconut milk, apple cider vinegar. Set aside for 5 minutes.

1 tbsp maple syrup
2 tbsp melted coconut oil (MUST MELT IT)
1 tsp vanilla extract
1/2 cup pumpkin puree

In the coconut milk / vinegar bowl, add maple syrup, melted coconut oil, vanilla extract and pumpkin puree and mix well.

1/2 cup white rice flour / sorghum flour
1/4 cup tapioca flour
2 tbsp coconut flour
1/2 tbsp flax seed meal
1/8 tsp salt
3/4 tsp baking powder
1 tbsp coconut palm sugar
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground ginger

Combine dry ingredients in a large bowl.

Just before you are ready to cook the pancakes, add wet ingredients into the bowl of dry ingredients. Mix until smooth.

Heat cast iron griddle on medium high heat, add coconut oil to the griddle.

Scoop pancake batter into 1/4 cup circles, cook for 2 minutes (DO NOT try to flip before cooking 2 minutes), flip and then cook for 2 to 4 minutes.

 

Source: thefitchen
Taste Note: Tastes AWESOME, but it was very difficult to prepare, kept sticking to the pan.