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Snack Recipes

kale chips on a baking tray after going to the oven
Snack Recipes · Vegan Recipes

Baked Kale Chips

Baked kale chips are the best healthy snack! They’re crispy, gluten-free, vegan, and super easy to make! Plus, a delicious alternative to potato chips. Why you…

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two whipped cream strawberry sandwiches
Snack Recipes · Uncategorized

Japanese Fruit Sandwich

This Japanese fruit sandwich, aka Fruit Sando, consists of fresh fruit involved in whipped cream between two slices of soft milk bread! These beautiful looking sandwiches…

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hummus sandwiches with avocado, red onion, cucumber, lettuce and micro greens on top of parchment paper
Snack Recipes · Summer Recipes · Vegan Recipes

Hummus Sandwich

This hummus sandwich recipe is vegan, easy to make, and super delicious. It’s packed with veggies and a fantastic hummus dip! It’s the perfect lunch for when…

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peanut butter balls sprinkled with salt and chocolate chips
Dessert Recipes · Refined Sugar-free Recipes · Snack Recipes · Vegan Recipes

Peanut Butter Energy Balls

Peanut butter energy balls are healthy, easy to make, and a perfect no-bake snack. This recipe only requires five ingredients to make, is vegan, and it’s…

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a plate with mushroom risotto with spinach, garnished with thyme and a fork on the side
Comfort Food Recipes | Dinner Recipes | Fall Recipes | Lunch Recipes | Vegetarian Recipes | Winter Recipes
Mushroom Risotto
a plate with a stack of pancakes with blueberries and maple syrup on top and someone taking some with a fork
Breakfast Recipes | Refined Sugar-free Recipes | Vegan Recipes
Blueberry Pancakes
a glass jar with lemon curd and a spoon with lemon curd
Dessert Recipes | Thermomix Recipes
Thermomix Lemon Curd
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This nasi goreng inspired recipe is simple to make This nasi goreng inspired recipe is simple to make, healthy, and an excellent way to use leftover rice! 🍚🍳 Serves 2 Sauce Ingredients: 3 tbsp coconut sugar 1/4 cup tamari or soy sauce (60 ml) Nasi Goreng Ingredients: 1 cup basmati rice (180 g) 2 cups of water (480 ml) 1 pinch salt 2 tbsp olive oil  3 garlic cloves, minced 1/2 cup julienned carrot (55 g) 1 cup cooked chicken (or other protein of your preference) 3 cups chopped cabbage (85 g) 1 cup chopped leek (75 g) 1/2 cup chopped spring onions 1 tbsp sesame oil 1 small chili pepper (optional) 2 fried eggs (optional) chopped coriander to garnish (optional) Instructions: . Rinse the rice and cook according to package instructions. When cooked, transfer to a bowl to cool down. . Add the coconut sugar and tamari to a saucepan and heat over medium heat. Stir frequently to prevent burning. When it starts boiling and becomes thick, turn off the heat, stir again, and transfer the sauce to a small bowl to cool down. To help the sauce thicken faster, you can put it in the fridge. . Heat a large wok over medium to high heat and drizzle the olive oil. When hot, saute the garlic for 2 minutes or until softened. . Add the carrots and leek and stir-fry for 3 minutes. Stir often to prevent burning. . Then, add the spring onions, cabbage, and chili. Keep stirring. . Add the cooked chicken. . Fluff the rice with a fork and add it to the wok. Add the sesame oil and toss to combine. . Add the sauce and mix everything. . Serve with a fried egg on top and garnish with chopped coriander. #lunchideas #healthyrecipes #chickenrecipes
This banana chocolate oatmeal is so soft and cream This banana chocolate oatmeal is so soft and creamy! An easy and delicious breakfast to make any day of the week! Serves 1 Ingredients: 1 ripe banana, sliced 1/3 cup instant oats 3x 1/3 cups almond milk (240 ml) 1 tsp vanilla extract 1 tbsp raw cacau 1 tsp shredded coconut 1 tsp nut butter of your choice Instructions: . Add half of the sliced banana, oats, almond milk, vanilla extract and the cacau to a small sauce pan. Mix to combine all the ingredients. . Cook the oats on low heat stirring occasionally until the oats are soft and have absorbed most of the liquid. . Serve warm with sliced banana, coconut and nut butter on top.
This beef and broccoli stir fry is a healthy and This beef and broccoli stir fry is a healthy and easy dinner that is ready in just 15 minutes! Serves 2 Stir Fry Ingredients: 2 tbsp sesame oil 9 oz broccoli, cut into small florets (250 g) 1 lb flank steak, thinly sliced (450 g) 1 tbsp sesame seeds to garnish (optional) salt to taste Sauce Ingredients: 1 tsp fresh ginger, grated 2 garlic cloves, minced 1/4 cup soy sauce 2 tbsp sesame oil 1/2 cup water 2 tbsp brown sugar 1 tbsp cornstarch Instructions: . Mix all the sauce ingredients in a small bowl and set aside. . Next, prepare the beef, season it with salt, cut the broccoli into florets, and set them aside. . Heat a large pan over medium-high heat with a drizzle of oil. . When hot,  add the broccoli florets and cook until crisp and tender. Then, remove from the pan to a plate. . Then, add a little more olive oil and the beef strips and stir-fry for 5 minutes or until cooked. . Next, reduce the heat to low and add the sauce mixture. Mix everything together until the sauce starts to thicken. . Next, add the broccoli florets back to the pan and mix to combine everything. . Garnish with sesame seeds on top, and serve with white basmati rice!
These healthy baked apples are delicious and so ea These healthy baked apples are delicious and so easy to make! This recipe is a simple dessert idea to make any day of the week! Serves 4 Ingredients: 4 large baking apples 2 tsp cinnamon 3 tbsp maple syrup vanilla pecan ice cream to serve (optional) Instructions: . Preheat the oven to 350 degrees F (180 C) and remove the cores of each apple. . Place the apples in a baking dish, add the cinnamon and maple syrup on top. . Bake for 30 minutes or until the apples are soft. Serve warm on its own or with a scoop of vanilla ice cream or whipped cream.
This vegan bean and mushroom stew is another hea This vegan bean and mushroom stew is another hearty comfort food favorite! Serve with warm toasted bread on the side. Serves 4 Ingredients: 1 large onion chopped (115 g) 4 cloves of garlic, minced 1/8 cup olive oil (30 ml) 1 bay leaf 1 and 1/2 cups diced carrots (190 g) 5 cups cabbage, roughly chopped (300 g) 1 can chopped tomatoes (240 g) 1/4 cup white wine (60 ml) 2 cups Pleurotus mushrooms, roughly sliced (100 g) 2 cups Portobello mushrooms, roughly sliced (100 g) 1 and 1/2 cups of water (360 ml) 1 tbsp tamari or soy sauce (15 ml) 2 tsp salt 1 tsp paprika 1 pinch of black pepper Chili sauce to taste 2 jars cooked white beans, rinsed and drained (400 g) Chopped coriander to garnish (optional) Instructions: . In a large pot, sautée the onions, garlic, and bay leaf in olive oil on medium heat for about 5 minutes or until tender. . Add the carrots and cabbage and sautée for more 3 minutes. . Add the tomatoes and white wine, stir, and cook for 2 minutes until the alcohol evaporates. . Next, add the mushrooms, water, tamari, salt, pepper, and paprika, reduce the heat and let it cook for 25 minutes. Stir occasionally to prevent burning. . While the stew is cooking, mash 1/2 cup of the beans until you have a paste and at the 25 minutes mark, add them to the pot as well as the other 2 cups of beans and the chili sauce, stir well, and let it cook for more 10 minutes. . Garnish with chopped coriander on top and serve it with warm toasted bread on the side.
Vegan broccoli pasta, easy to make and so deliciou Vegan broccoli pasta, easy to make and so delicious! 🥦 Serves 2 Ingredients: 220g pasta (we used gluten-free pasta) 300g broccoli, chopped 3 garlic cloves, chopped 2 tbsp olive oil 1 1/2 cups vegan cream (or regular heavy cream) Salt to taste 1 pinch black pepper Coriander garnish Vegan or regular parmesan on top Instructions: . Cook the pasta according to package instructions. . Cook the broccoli in boiling water until soft. . Drain the broccoli and set a side. . Heat a pan over medium heat with olive oil, when hot add the garlic and sauté until golden. . Sauté the broccoli for 4 minutes. . Add the broccoli, salt, black pepper and vegan cream to a blender, blend until smooth. . Add the pasta to the pan and pour the broccoli cream over the pasta, mix until well combined and creamy. . Serve garnished with coriander and vegan Parmesan on top.
This homemade banana bread recipe is easy to make, This homemade banana bread recipe is easy to make, dairy-free, and a breakfast staple. If you have overripe bananas in your kitchen, this is a great recipe to reduce food waste. 🍌🍞 6/8 servings Ingredients: 2 medium-sized overripe bananas, mashed (250 g) 3 medium-sized eggs, at room temperature 2 tbsp sunflower oil 90 g white sugar 90 g brown sugar 1 tsp vanilla extract 1 pinch salt 180 g all-purpose flour 1 tbsp baking powder 1 + 1/2 tbsp cinnamon 1 small banana sliced to garnish on top (optional) Instructions: . First, Preheat the oven to 350 degrees F (180 C). Then grease and line the bottom and sides of a loaf pan with parchment paper. . Mix the sugar, cinnamon, flour, salt, and baking powder in a large bowl, and set aside. . Then, add the mashed bananas, vegetable oil, eggs, and vanilla extract to a smaller bowl. Whisk to combine all the ingredients. . Pour the wet ingredients over the dry ingredients and gently combine everything. . Pour the batter into the loaf pan. Bake for about 40 minutes. At the 40-minute mark, cover the pan with foil paper to prevent burning, and bake for more 15 minutes or until the toothpick comes out clean.

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