Fiesta Pasta Salad

Pasta-575x323.jpg

This is a perfect potluck dish.  

Ingredients
1 package (12 ounces) bowtie noodles
1 can roasted corn (drained and rinsed)
1 can black beans (drained and rinsed)
1 pint cherry tomatoes (cut in half)
2 diced green bell peppers
Can of sliced black olives (drained)
4 chopped green onions
1/2 cup chopped cilantro
Optional: 2 large avocados
Dressing:
½ cup of Vegenaise
2 tbl ketchup
1 tbl red wine vinegar
1 tbl extra virgin olive oil and 1 tsp extra to dress the noodles after cooking
Juice of 2 limes
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Optional: 1/2 teaspoon Italian herb blend
Salt and pepper to taste

Method
Step 1
Prepare the noodles according to the package, but be sure to add 1 tsp of salt to the cooking water. Cook to al dente, where they still have a slight bite to them and are not mushy.

Step 2
While the noodles are cooking start the dressing. Mix with a fork the Vegenaise. Ketchup, vinegar, olive oil, lime juice, and spices. Set aside.

Step 3
In a large bowl mix the corn, beans, tomatoes, bell peppers, olives, green onions, and cilantro. Add salt and pepper to the veggies according to your taste.

Step 4
Once the noodles are cooked, drain in a colander and rinse with cold water. Add a tsp of olive oil to the noodles so they don’t stick together.

Step 5
Once the noodles are cooled add to the bowl of veggies along with the dressing. Add salt and pepper again to your liking. I like to pop the salad in the frig for 10 min to have the flavors marry before eating.

Step 6
If you decide to add avocado, cut into bite-sized chunks and add to the salad right before serving.

Bite-Sized Veggie Rollups

FullSizeRender-34-575x382.jpg

The perfect snack or side in your lunch, these veggie wrap-ups are a fun way to switch up the way you eat your veggies. 

Ingredients
1 zucchini
1 cucumber
1 large carrot
3-4 radishes
Your favorite hummus (about 1/4 cups worth)
Sea salt & pepper

Method
Step 1
1. Start by slicing carrots, cucumbers & radishes into long slender pieces. (approx. 4-5 inches in length)

Step 2
2. Next, using a peeler, peel zucchini into long ribbons (you want the thicker ribbons found towards the center of the zucchini) and spread a thin layer of hummus across one side of each zucchini ribbon

Step 3
3. Place 1-2 carrot, cucumber and radish slices at one end of the ribbon and roll up tightly.

Step 4
4. Top with salt and pepper, and enjoy! (**You can stick a toothpick through the wrap to keep it sturdy if need be. Additionally, these pair well with a nice tahini or peanut-based dipping sauce)
 

Oat Peanut Butter Breakfast Cups

IMG_2745-575x575.jpg

This oatmeal cup recipe is fool-proof. The ingredients can be easily manipulated to produce the amount and flavor you like. You can choose to omit peanut butter or bump up the maple for extra sweetness. You can even add apple butter and slices and make an itty bitty apple pie cups.

Ingredients
1 cup oats + more to top
1/2 cup unsweetened almond milk
2 tbsp pure maple syrup
1/2 t baking powder
1/2 t baking soda
Dash of salt
3 T natural peanut butter
1 t cinnamon
1/4 cup walnuts, blueberries or chocolate chips

Method
Step 1
1. Preheat oven to 350. Combine oats, cinnamon, salt and baking powder in a medium bowl

Step 2
2. Add almond milk, maple syrup and peanut butter (*add more or less almond milk until a very thick liquid batter is formed)

Step 3
3. Fold in nuts, fruit or chocolate chips

Step 4
4. Place 5-6 cupcake liners in a pan and with equal amounts of batter (if not using liners, just ensure cupcake pan is greased). Place in the oven for 15-20min. Cups should be moist but firm with a crispy top.

Step 5
5. Remove from oven, let cool until warm, and top with butter, peanut butter or have them plain. Enjoy!

Banana Blueberry Pancakes

Banana-Blueberry-Pancakes-575x262.jpeg

Nothing says family time like a nice stack of pancakes! Banana pancakes are my go-to but let’s jazz them up today with some blueberries! 

Ingredients

  • 1 1/2 cups nondairy milk (something thick like almond milk works well)
  • 2 1/2 Tablespoons coconut milk
  • 2 Tablespoons apple cider vinegar
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 2 medium bananas mashed
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup or agave (or sugar if you don't have those)
  • 3 Tablesppons coconut oil +more for cooking
  • 4 Tablespoons water
  • 1-2 cups of blueberries

Method
Step 1
Combine milk, coconut milk, and apple cider vinegar in a bowl and set aside to let it curdle

Step 2
Sift together flour, baking powder, salt, and cinnamon

Step 3
In a separate bowl combine mashed bananas, vanilla, agave, coconut oil, and water.

Step 4
Add milk mixture to banana mixture then add that to the dry ingredients. Don't over mix.

Step 5
Fold in Blueberries

Step 6
In a heated pan add some coconut oil and pour in batter to the size of pancakes you want to make. I used two pans at once to speed things along.

Step 7
CHOW DOWN!