@healthy.days

nutrition + wellness + balance

[healthy--days-blog]

Buffalo Cauliflower: 

1 head of cauliflower 

3/4 cup whole wheat flour

1/2 tbs paprika & chili powder

1 tsp salt & pepper

1/2 cup almond milk 

3/4 cup buffalo/wing sauce 

Combine flour, spices, and almond milk to a bowl. Add in chopped cauliflower. Cook at 425F for 15 minutes. Coat in buffalo/wing sauce. Cook for another 15-20 minutes. 

[healthy--days-blog]

Vegan Banana Blueberry Pancakes:

1 mashed ripe banana 

1/3 cup whole wheat flour

1 chia egg

1/2 tsp baking soda

pinch of salt

1 tsp cinnamon

1/3-1/2 cup almond milk 

1/3 cup blueberries

Combine all ingredients to a bowl and mix. Fold in blueberries. Cook on medium heat for about 3 minutes each side, or until lightly brown. 

Toppings:

Chia seeds

Peanut butter

Pure maple syrup 

Cinnamon

[healthy--days-blog]

Greens & Chickpeas w/ Dairy-free Alfredo Sauce:

Bunch of kale

1 spiralized zucchini 

1 cup broccoli 

1/2 can of chickpeas

1 Tbs of garlic 

salt & pepper to taste

lemon

1 Tbs of oil (I used avocado oil)

Sauté broccoli in garlic. Add in zucchini and kale. Squeeze lemon juice in and add salt/pepper to taste. Add in chickpeas.

Sauce:

1/4 cup silken tofu

1T garlic

1/4 cup nutritional yeast

dash of lemon juice

dash of pepper

Italian spices to taste

Add all ingredients to a food processor, or blender, and blend until creamy. 

[healthy--days-blog]

Thai Nourish Bowl:

Saute broccoli, mushrooms, & garlic in avocado oil + coconut aminos + salt & pepper

Saute kale in lemon juice 

Combine beans (cannelloni, black, chickpeas, & quinoa) with paprika, salt, & pepper

Shred carrots 

Peanut Sauce: 

1T peanut butter

1T soy sauce

1/2T minced garlic

1tsp chili powder

lemon juice

dash of salt & pepper

1/2T maple syrup

[healthy--days-blog]

Blueberry Buckwheat Waffle:

1/2C Arrowhead Buckwheat Waffle mix

1 chia egg

1T ground flax

1/2T coconut oil

1/3C blueberries

1/2C almond milk 

Toppings: 1/2 banana, cinnamon, Santa Cruz peanut butter, chia seeds, & 1T pure maple syrup 

[healthy--days-blog]

Plant Protein Nourish Bowl:

Sauté kale, zuccini noodles, onion, & garlic in avocado oil + lemon juice 

Steam broccoli 

Roast chickpeas in avocado oil + parsley + nutritional yeast + garlic 

Add 1C marinara sauce to kale + zucchini noodle mix 

Combine all ingredients + crispy tofu (recipe posted)

[healthy--days-blog]

Buffalo Tofu:

1 block of extra firm tofu diced

Coat in 1/2C almond milk + 3/4C flour + 1T paprika + 1tsp salt & pepper

Cook at 400 for 15 minutes.

Coat in wing/buffalo sauce of choice

Cook for another 15 minutes.

[healthy--days-blog]

Vegan Chocolate Chip Cookies:

1/2C (Bob’s Red Mill) all purpose flour

1/4t baking soda, powder, & salt

2/3C coconut sugar

1/3C coconut oil

1/3C (dairy-free) chocolate chips 

Bake at 350 for 15 minutes.

[healthy--days-blog]

Crispy Tofu:

1 block of extra firm tofu cut into pieces

Marinate in coconut aminos

Add paprika, salt, & pepper

Bake at 400 until reach desired crispy-ness.

[healthy--days-blog]

Vegan (no oil- low sugar) Banana Bread:

3 ripe bananas 

2C whole wheat flour

2T ground flax

1 chia egg (1T chia + 3T water)

1/4C maple syrup

1tsp baking soda

1T cinnamon

pinch of salt

Cook at 350 for 45 minutes.

[healthy--days-blog]

Smoothie Bowl:

1 frozen banana

1/2C frozen zucchini 

2 scoops Orgain Vanilla Bean Protein Powder

1tsp maca powder

1/2tsp cinnamon

1C almond milk

1T peanut butter

Toppings: 

Coconut flakes, chia seeds, Aldi’s Paleo Muesli, ground flax, & drizzle of honey