Oh The Variety of Recipes :)

Vegan Healthy Pumpkin Muffins!

Vegan Lunch: Sprouted Grain Bread w/ Pumpkin Butter, Lemony Tempeh Chunk, Raw Salad 

Vegan Red Quinoa Chickpea Protein Bowl

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DOLE Challenge: Very Berry Cookie Crumble Banana Split

For TasteSpotting’s DOLE challenge, my sister and I decided to make a very berry, chocolate chip cookie crumble, banana split. Now, that’s a handful to say haha. We used the homemade whole wheat chocolate chip cookies we baked just yesterday. The challenge guidelines recommends you make a dessert that is less than 350 calories so when I looked back at past submissions, individuals used less servings of ice cream and chocolate to reduce the calorie count. Well, my sister had a bright idea to make it healthier and less calories by using greek yogurt instead of ice cream! She personally doesn’t like greek yogurt alone (whereas I do but I know other individuals may not), so we decided to use the strawberry goji fruit flavoring as well and make the banana split a berry flavored one! It’s the perfect recipe to enjoy as a breakfast or as a dessert any time of the day since it has a healthy dose of protein, carbohydrates, and delicious chocolate that you cannot feel guilty eating because its (1) homemade, (2) made with healthy carbohydrates and (3) the cookies are low-fat since they are made with no butter!! Enjoy 🙂 We encourage you to celebrate National Banana Split Day next week as well by making your own banana split recipe or enjoying ours! 

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The Recipe

Yields 1 Serving

1 medium or large very ripe DOLE banana

3 walnut halves, broken into pieces

10 fresh blueberries

1 container of Strawberry Goji Flavored Greek Yogurt 

1 homemade whole wheat chocolate chip cookie – recipe is here

1 tbsp chocolate syrup (optional)

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Directions

1. Slice the banana in half and place on a plate or in a bowl.

2. Scoop out the greek yogurt and top the center of the two bananas with it.

3. Drizzle with the strawberry goji fruit flavoring.

4. Crumble the cookie with your hand and drizzle over the yogurt and bananas.

5. Top with the walnuts and blueberries.

bon appetit!

6. Enjoy right away. If you want, drizzle a little chocolate syrup on top as well (just be warned that that would add ~ 40 more calories depending on which syrup you use so you would just be hitting the 350 calorie mark).

banana split w/ chocolate drizzle

my sister gobbling up our creation

No-Cook Chickpea Salad

 

Sneaky sneaky, that’s how I would describe the lunch I made today for my family. I’m trying to imbed a little bit of a healthy lifestyle into them and healthy in my mind means low-saturated fat, colorful, fiber-heavy, and plant-based (meaning no dairy). So, I made a quick, healthy, simple, and delicious chickpea salad for everyone today. I used a nice olive lime dressing that gave the salad a really extraordinary zest, perfect for a relaxing summer meal! I made it insanely colorful with raw vegetables of all kinds to add different vitamins and minerals into this hearty lunch salad. I even snuck in a daily serving of flaxseeds for everyone, which you can’t even see or taste in the salad – sneaky sneaky hehe! The salad is packed with so many nutrients – high in magnesium, phosphorus, iron, vitamins A & C, potassium, fiber, monounsaturated and polyunsaturated fat. Moreover, it has no cholesterol and is both low-sodium and low-sugar! Plus, it was really easy to make, less than ten minutes and it was ready. And, it was delicious. I don’t like making claims without them being true, but the fact that everyone in my family ate it without any complains or reaching for the salt shaker means that it was perfect taste-wise and fullness-wise. Also, I decided to check out how healthy my salad really was so I calculated its nutrition facts per serving. I was actually really surprised – only 260 calories! What could be better? I hope you like it! It’s the perfect summer salad because of the lime dressing 🙂 

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The Recipe

Yields 4 Servings

Serving Size: 2 cups of salad

2 cups cooked chickpeas (garbanzo beans)

20 almonds, soaked for an hour (if any allergies, simply replace with some avocados or another chopped nut or take out completely – the salad will still tasty just as delicious!)

1 large yellow bell pepper, diced

2 cucumbers, diced with with peel

3 cups raw spinach (~ 60 spinach leaves)

15 cherry or grape tomatoes, diced

2 tbsp seaweed, dried

3 tbsp freshly chopped parsley leaves

1 garlic clove, grated

2 tbsp olive oil

1/2 lemon worth of juice (~ 2 tbsp)

2 tbsp flaxseed, ground

1 tsp ginger, grated

1 tsp black pepper

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Directions

1. Cook the garbanzo beans (soak them overnight or cook them with bay leaves if you want to reduce gassiness).

2. Cut all the vegetables and place them on to the side.

3. In a grinder (or blender), slightly pulse the spinach till finely ground and place to the side. Then, pulse the almonds till finely chopped and place those to the side as well.

soaked almonds

finely pulsed spinach leaves

4. Toss all of the following ingredients together in a mixing bowl – the vegetables, parsley, seaweed, spinach, and flaxseed.

5. In a small bowl, mix the lemon juice, olive oil, garlic, ginger, black pepper, (and salt if you want it). Pour that evenly over the entire salad and toss together.

6. Distribute the salad into four bowls and top each with an even amount of the chopped almonds before serving.

topped with finely chopped almonds