Friday Green Juice 🧃 This recipe is the same as Friday Green Juice 🧃 This recipe is the same as my Daily Green Shots, but here they’re portioned into larger juice bottles. These juices:

—Are packed with antioxidants
—Boost immunity (take them often and notice how little you get coughs/colds)
—Boosts energy & brain function

I know it’s so dark green but they’re really not that bad. I chug it pretty quick in the morning before my workout and am on with my day. Here’s how to make a batch ⬇️ 

Wash all of your veggies well then add the following to a blender:

2 oz wheatgrass
2 big handfuls spinach
1 big handful arugula
6 large dino kale leaves
1 tbsp spirulina powder
3 big drops @sakaralife chlorophyll
1 thumb ginger
1 thumb turmeric
1/2 tsp black pepper
1 whole lemon
500ml coconut water

Don’t overstuff your blender. Add what fits with the liquid, blend, then add the rest. If your blender is too small, do 2 or 3 batches!

Pour the blended liquid into a large bowl through a mesh strainer. Use the back of a spoon to press out as much liquid as you can.

Don’t throw out the pulp! Add to ice cube molds and store in the freezer. You can use them for smoothies for a hit of nutrients.

Divide your juice between glass juice bottles (find the ones I’m using in the link in my bio) and enjoy within 3 days. I recommend drinking the juice first thing in the morning, or gradually throughout the day. 

#healthyrecipes #healthyjuice
HIGH PROTEIN VEGAN BOWL 🌱 recipe ⬇️ If yo HIGH PROTEIN VEGAN BOWL 🌱 recipe ⬇️ 

If you’re looking to add more protein into your diet via plants, simple is best. This Tempeh / Edamame / Furikake rice bowl packs in 42 grams of protein! Every bite is absolutely delicious and it couldn’t be easier to make & meal prep. Here’s how ⬇️ 

Cook brown rice in a rice cooker or stove pot. Add 1 cup to your bowl and top with furikake.

Thinly slice a block of tempeh and toss with 2 tbsp tamari and avocado oil spray. Spray more oil onto a pan and once hot, add the tempeh strips. Cook on medium for a few minutes on each side or until golden brown. Add 1/2 the strips to your bowl.

Add frozen edamame beans to boiling water and cook for about 4-5 minutes. Add 2/3 cup to your bowl.

Reserve leftovers for meal prep and enjoy!

#highprotein #veganprotein #healthyrecipes
AUTUMN PASTA SALAD 🥗 recipe ⬇️ Nothing ma AUTUMN PASTA SALAD 🥗 recipe ⬇️ 

Nothing makes me feel more nourished than a big, cozy, pasta salad. This one is more salad than pasta, but feels SO cozy and utilizes the yummiest autumn ingredients.

Here’s how to make 3 large portions ⬇️ 

INGREDIENTS:
3-4 cups curly kale
3 cups lentil or chickpea protein pasta
3/4 cup butternut squash, cubed
3/4 cup fuji apple, chopped
3 tbsp raisins
3 tbsp squash seeds (take directly from the squash)

*if you want to add protein, I recommend @fieldroast vegan sausage. 1/2 sausage chopped and sautéed should be enough per portion!

Dressing per serving:
1 tbsp tahini
1 tsp Dijon mustard
1 tsp turmeric
1/2 tsp sea salt
3 tbsp water

INSTRUCTIONS:
1. Preheat oven to 400 degrees. Chop your butternut squash down the middle. Wrap one in foil and store in the fridge. Peel the other half, scoop out the seeds and set aside, then chop into cubes. 

2. Rinse the seeds well removing any orange flesh and set aside.

3. Add the cubed butternut squash to a parchment lined baking tray and drizzle with olive oil and salt & pepper. Toss then bake for 35 minutes. When they’re done, remove and add in the washed seeds. Bake until toasty - the time really varies on your particular oven but it doesn’t take long. Keep an eye on them to avoid burning.

4. Bring a pot of salted water to a boil. Meanwhile, chop an apple into small diced bits and set aside. When the water is boiling add in the pasta. Cook until just tender then rinse with cold water to immediately cool down. 

5. Remove the kale leaves from the thick stems and clean/spin in a salad spinner. Use your hands to massage the leaves well.

6. Grab 3 glass jars and start adding your ingredients. Add the dressing ingredients first and whisk to combine.

5. Top with the kale and use your hands to firmly press down. Follow with the pasta, squash, apples, seeds, and raisins. Repeat with the other portions. Save any leftovers in Tupperware and enjoy as a side with your favorite vegan protein. 

6. Wait until the salads are completely cool then close and store in the fridge. When ready to eat, shake the jar well then pour into a large serving bowl. Enjoy within 2-3 days.

#healthyfood #saladrecipe
Fruity melon smoothie 🥕🍈🍊 It’s the last Fruity melon smoothie 🥕🍈🍊 It’s the last day of summer and I’m ending with one of my favorite tropical smoothies. It’s loaded with immune boosting ingredients that keep you healthy (and taste so good.)

This smoothie is sort of like an orange julius with a punch from the turmeric/ginger combo. Here’s how to make ⬇️ 

To a blender add:
2 medium sized carrots
2 cups cantaloupe
1 cup mango
1 large orange, peeled
1 thumbnail ginger
1 thumbnail turmeric
1/4 tsp black pepper
300ml filtered water

Blend and divide between 2 smoothie glasses (or enjoy all to yourself!) 

#healthyrecipes #smoothierecipes
CARROT CAKE OVERNIGHT OATS 🥕 recipe ⬇️ Ge CARROT CAKE OVERNIGHT OATS 🥕 recipe ⬇️ 

Getting in the mood for fall with this cozy, high protein carrot cake overnight oats. It takes 5 minutes to prepare and is really the best way to start your day! Here’s how ⬇️ 

To tupperware add:
2 tbsp vanilla yogurt
2 tbsp pumpkin puree
1 tbsp maple syrup
2 cups plant based milk
1 cup rolled oats
1 scoop protein powder
1/2 tsp nutmeg
1 tsp cinnamon
1 grated carrot

Let sit overnight (or at least a few hours) and serve with whatever toppings you’d like! This recipe makes about 3-4 servings.

#healthybreakfast #veganprotein #overnightoats
NO BOIL BUTTERNUT SQUASH BAKED MAC AND CHEESE 🧀 NO BOIL BUTTERNUT SQUASH BAKED MAC AND CHEESE 🧀 recipe ⬇️ 

Such a mouthful but had to include all the buzzwords for this truly iconic Mac and Cheese! It’s no boil which means you don’t have to do ANY annoying prep boiling the pasta and veggies. So few dishes to wash!

You literally blend the raw butternut squash and potatoes and pour it onto uncooked pasta then bake. The oven does all the work for you! So convenient and SO DELICIOUS. I meal prepped this batch and it held its moisture really well, so make a batch for yourself and enjoy throughout the week! Or of course save and bring a batch to your thanksgiving dinner 🦃 

Here’s how to make 1 batch which is about 8 servings:

INGREDIENTS:
1/2 butternut squash, peeled and chopped (530g)
1 russet potato, peeled and chopped (300g)
1/4 cup tahini
3 cloves garlic
1/2 cup nutritional yeast
2 tsp sea salt
2.5 cups filtered water
2 cups soy milk
1/2 lemon, juice from
16oz elbow pasta
1 cup Panko breadcrumbs
2 tbsp butter
chopped rosemary (topping)

INSTRUCTIONS
1. Preheat the oven to 350 degrees. Peel and chop your butternut squash and potato.

2. Add the potato and butternut to a large high speed blender along with the tahini, garlic, nutritional yeast, salt, milk, and water. You’ll be using a lot of liquid so make sure to use a big cup OR blend in 2 rounds. I used a vitamix 8 cup and it just barely fit. 

3. Blend until smooth. Grease a 9x13 or 9x14 baking dish and add in the uncooked pasta. Top with the sauce and squeeze in half the lemon. Stir and cover with foil. Bake for 40 minutes.

4. While the pasta is cooking prep the breadcrumbs. Add softened vegan butter to a dish along with the breadcrumbs and toss to combine. 

5. Once the 40 min are up, remove the mac and cheese from the oven and remove the foil. Add the breadcrumbs in an even layer. Switch the oven to broil.

6. Add the uncovered mac and cheese back into the oven and remove once the top browns. For me this took just under 1 minute, so don’t go far or it’ll burn.

7. Remove from the oven and top with chopped rosemary. Enjoy immediately or save in meal prep containers for about a week.

#bakedmacandcheese #noboilmacandcheese #butternutsquash
CINNAMON CHAI PROTEIN SMOOTHIE 🍂 recipe ⬇️ CINNAMON CHAI PROTEIN SMOOTHIE 🍂 recipe ⬇️ 

I used my favorite chai from @chamberlaincoffee to make the most delish smoothie for fall. Their chai already has a delicious flavor but I paired it with cinnamon, vanilla, cardamom, and dates for an extra punch of flavor. It gives you sustained energy and a really solid amount of protein.

Here’s how to make 2 smoothies⬇️ 

Blend:
2 frozen bananas
2 dates
4 scoops vegan protein powder @sproutliving 
2 tsp chai powder @chamberlaincoffee 
1/2 tsp cinnamon
1/2 tsp cardamom
2 tsp vanilla
6 ice cubes
1.5 cups soy milk (I love the brand Edensoy)

Divide between 2 smoothies and optionally top with granola. Enjoy!

#healthyrecipes #proteinsmoothie
MEXICAN FRUIT SALAD 🍉🥭🍈 recipe ⬇️ M MEXICAN FRUIT SALAD 🍉🥭🍈 recipe ⬇️ 

My favorite healthy snack - it’s refreshing, quick, and can be customized however you’d like. Here’s how ⬇️ 

Chop up your favorite fruits (here I did melon balls, diced mango, and watermelon) and toss in a healthy squeeze of lime juice. Top with tajin and enjoy!

Note - if you’re prepping these in advance, don’t add the lime and tajin until ready to eat.

#mexicanfruitsalad #fruitsalad #healthyrecipes
PUMPKIN PIE CHIA PUDDING 🎃 recipe ⬇️ I lo PUMPKIN PIE CHIA PUDDING 🎃 recipe ⬇️ 

I love chia pudding - it’s such an easy and healthy breakfast that fills me up and keeps me full. Here’s how to make this autumn themed chia pudding ⬇️ 

To a jar add:
1/2 cup vegan yogurt (I used @kitehillfoods protein yogurt)
1/4 cup pumpkin puree
1 cup soy milk
1 tbsp maple syrup
1/4 cup chia seeds
1/2 tsp cinnamon

Stir, cover, and let chill in the fridge overnight (or for at least a few hours.)

Remove, serve yourself about 1/3 or 1/4 of the mixture, and add toppings of choice. I added vegan whipped cream and sifted cinnamon.

#chiapudding #heathybreakfast
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Wellness & Nutrition · January 22, 2021

How to Get Healthy with Purple Carrot

The majority of my posts center around cooking – but what if you live a busy lifestyle and don’t have time to shop for and cook recipes from scratch? I’ve tried just about every vegan meal delivery service, and none compare to the deliciousness, simplicity, and convenience that is Purple Carrot. If you’re trying to end a toxic relationship with food for good, read on to find out how Purple Carrot might be able to help.

tandoori cauliflower steak

What is Purple Carrot?

  • A fully plant-based meal delivery service. Unlike traditional meal delivery services that only offer premade refrigerated meals (which often get soggy), Purple Carrot delivers both premade frozen meals AND, more popularly, pre-portioned out ingredients that you cook yourself and eat fresh.
  • A convenient approach to cooking. Purple Carrot measures out the ingredients for you cutting the tedious prep work out of the equation. The meals take no more than 30 minutes to complete!
  • Healthy recipes. All of Purple Carrot’s recipes are packed with nutritious whole foods and are placed into categories including under 600 cal, gluten-free, type of cuisine, etc.
  • Feed the whole family. Upon creating your account, you can select whether you’d like meals for 2 or 4 people, and whether you’d like to cook or have frozen prepared meals. Prepared meals are a great option if you really don’t have time to cook, plus the meals are frozen so if you don’t get to it that week you can save it.

If you want to try Purple Carrot use code COLLECTIVE30 at checkout for 30% off your order!

crispy quinoa cakes and brussels sprouts

Easily Transition to Plants

My most asked question is, “I want to be vegan but I don’t know where to start!” The plant-based lifestyle may seem daunting at first, especially if you don’t know any vegans. Purple Carrot is a great learning tool as their recipes are so diverse and balanced, and you do the cooking yourself. Don’t worry, the instructions are fool proof (they contain pictures!) Purple Carrot’s website is a great resource too – they have hundreds of free recipes, all of which are reputable and healthy. Click HERE to check out the recipes.

vegan corn and crab dumplings

Ending a Toxic Food Relationship

It’s a brand new year, and with that come goals and attempted lifestyle changes. While setting New Years resolutions can be a positive thing, for the most part they don’t work. If you want to do something as big as live a healthy lifestyle, you can’t rely on a date to push you to do that. You need to change your overall perspective. What worked for me was understanding that I’m not trying to lose weight and be healthy to be well-liked, get attention, or for any type of shallow reason I had wanted in the past. It’s to end a lifelong toxic relationship with food. 

Healing a toxic relationship with food means:

  1. Nourishing your body with nutritious, whole foods.
  2. Not eating past the point of being full.
  3. Learning to say “no” & overcoming social pressures.
  4. Understanding and respecting where your food came from.
  5. Accepting that change will not come overnight.

With all of that comes the weight loss and good health. Lifestyle changes are hard, especially when they center around something like food which is impossible to avoid. I would say it’s easier to give up smoking than changing your diet – with smoking, you can say goodbye and never touch a cigarette again. With food, you have to eat multiple times a day to survive. That means you have to make the right choice multiple times a day with no mistakes. Plus, lots of the additives in our foods (in the United States at least) are as addicting as drugs. It requires patience, bravery, and 24/7 hard work and dedication. You must see it not as a diet, but as a means to healing a toxic relationship in your life.

chipotle tofu tacos

Good Calories vs Empty Calories

One of the most difficult parts in my journey was planning my meals and grocery shopping – I didn’t understand how calories worked, so I’d often overeat and not understand why I wasn’t losing weight. There are good calories that fill you up and will keep you full for hours, then there are empty calories that will keep you full for no more than an hour. Choosing the 400 calorie brown rice & veggie bowl is a better choice than eating 400 calories worth of fast food because of the nutrients or lack of nutrients. The brown rice & veggie bowl is packed with nutrients that help to keep you satiated. The fast food doesn’t contain ANY nutrients making them empty calories – you will be hungry again in an hour because you really didn’t consume anything beneficial.

With that said, it’s still difficult to figure out what foods you can eat, and how much. More than that, is it possible to be healthy and enjoy the taste? Will I have to endure a life of eating boring foods? For the longest time I didn’t think it was possible, which made a healthy lifestyle so unattainable. Purple Carrot was huge in helping me with that initial transition to a plant-based diet, and was a key factor in the reason I’m still vegan to this day. It taught me that plant-based foods aren’t boring, in fact I enjoy food now more than I did pre-vegan! It also taught me portion control, which is a big struggle for many.

vegan corn and crab dumplings

For 30% off your first box, be sure to use code COLLECTIVE30. You can certainly end your toxic relationship with food without help, but I have been there and having a service like Purple Carrot was instrumental in my success. 

Disclaimer: I was compensated for this post. This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links. This comes at no extra cost to you and helps keep the site running. 

In: Wellness & Nutrition · Tagged: easy meal prep, healthy recipes, healthy salads, lemon, lemon pepper tofu, meal prep, tofu, weight loss

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Smashed Potatoes with Edamame Hummus

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I’m Annie. Vegan content creator, recipe developer, and food photographer based in Miami.

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Vegan “Beef” Lasagna

Fall, Main Dishes, Pizza & Pasta, Recipes, Winter · September 12, 2023

Vegan “Beef” Lasagna

If you’re looking for cozy meals to make this season, look no further than this hearty Vegan Beef Lasagna. Between layers of lasagna noodles is a rich, meaty marinara and flavorful vegan cheese that will melt in your mouth. Each bite of this classic Italian dish made vegan packs a punch!

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Friday Green Juice 🧃 This recipe is the same as Friday Green Juice 🧃 This recipe is the same as my Daily Green Shots, but here they’re portioned into larger juice bottles. These juices:

—Are packed with antioxidants
—Boost immunity (take them often and notice how little you get coughs/colds)
—Boosts energy & brain function

I know it’s so dark green but they’re really not that bad. I chug it pretty quick in the morning before my workout and am on with my day. Here’s how to make a batch ⬇️ 

Wash all of your veggies well then add the following to a blender:

2 oz wheatgrass
2 big handfuls spinach
1 big handful arugula
6 large dino kale leaves
1 tbsp spirulina powder
3 big drops @sakaralife chlorophyll
1 thumb ginger
1 thumb turmeric
1/2 tsp black pepper
1 whole lemon
500ml coconut water

Don’t overstuff your blender. Add what fits with the liquid, blend, then add the rest. If your blender is too small, do 2 or 3 batches!

Pour the blended liquid into a large bowl through a mesh strainer. Use the back of a spoon to press out as much liquid as you can.

Don’t throw out the pulp! Add to ice cube molds and store in the freezer. You can use them for smoothies for a hit of nutrients.

Divide your juice between glass juice bottles (find the ones I’m using in the link in my bio) and enjoy within 3 days. I recommend drinking the juice first thing in the morning, or gradually throughout the day. 

#healthyrecipes #healthyjuice
HIGH PROTEIN VEGAN BOWL 🌱 recipe ⬇️ If yo HIGH PROTEIN VEGAN BOWL 🌱 recipe ⬇️ 

If you’re looking to add more protein into your diet via plants, simple is best. This Tempeh / Edamame / Furikake rice bowl packs in 42 grams of protein! Every bite is absolutely delicious and it couldn’t be easier to make & meal prep. Here’s how ⬇️ 

Cook brown rice in a rice cooker or stove pot. Add 1 cup to your bowl and top with furikake.

Thinly slice a block of tempeh and toss with 2 tbsp tamari and avocado oil spray. Spray more oil onto a pan and once hot, add the tempeh strips. Cook on medium for a few minutes on each side or until golden brown. Add 1/2 the strips to your bowl.

Add frozen edamame beans to boiling water and cook for about 4-5 minutes. Add 2/3 cup to your bowl.

Reserve leftovers for meal prep and enjoy!

#highprotein #veganprotein #healthyrecipes
AUTUMN PASTA SALAD 🥗 recipe ⬇️ Nothing ma AUTUMN PASTA SALAD 🥗 recipe ⬇️ 

Nothing makes me feel more nourished than a big, cozy, pasta salad. This one is more salad than pasta, but feels SO cozy and utilizes the yummiest autumn ingredients.

Here’s how to make 3 large portions ⬇️ 

INGREDIENTS:
3-4 cups curly kale
3 cups lentil or chickpea protein pasta
3/4 cup butternut squash, cubed
3/4 cup fuji apple, chopped
3 tbsp raisins
3 tbsp squash seeds (take directly from the squash)

*if you want to add protein, I recommend @fieldroast vegan sausage. 1/2 sausage chopped and sautéed should be enough per portion!

Dressing per serving:
1 tbsp tahini
1 tsp Dijon mustard
1 tsp turmeric
1/2 tsp sea salt
3 tbsp water

INSTRUCTIONS:
1. Preheat oven to 400 degrees. Chop your butternut squash down the middle. Wrap one in foil and store in the fridge. Peel the other half, scoop out the seeds and set aside, then chop into cubes. 

2. Rinse the seeds well removing any orange flesh and set aside.

3. Add the cubed butternut squash to a parchment lined baking tray and drizzle with olive oil and salt & pepper. Toss then bake for 35 minutes. When they’re done, remove and add in the washed seeds. Bake until toasty - the time really varies on your particular oven but it doesn’t take long. Keep an eye on them to avoid burning.

4. Bring a pot of salted water to a boil. Meanwhile, chop an apple into small diced bits and set aside. When the water is boiling add in the pasta. Cook until just tender then rinse with cold water to immediately cool down. 

5. Remove the kale leaves from the thick stems and clean/spin in a salad spinner. Use your hands to massage the leaves well.

6. Grab 3 glass jars and start adding your ingredients. Add the dressing ingredients first and whisk to combine.

5. Top with the kale and use your hands to firmly press down. Follow with the pasta, squash, apples, seeds, and raisins. Repeat with the other portions. Save any leftovers in Tupperware and enjoy as a side with your favorite vegan protein. 

6. Wait until the salads are completely cool then close and store in the fridge. When ready to eat, shake the jar well then pour into a large serving bowl. Enjoy within 2-3 days.

#healthyfood #saladrecipe
Fruity melon smoothie 🥕🍈🍊 It’s the last Fruity melon smoothie 🥕🍈🍊 It’s the last day of summer and I’m ending with one of my favorite tropical smoothies. It’s loaded with immune boosting ingredients that keep you healthy (and taste so good.)

This smoothie is sort of like an orange julius with a punch from the turmeric/ginger combo. Here’s how to make ⬇️ 

To a blender add:
2 medium sized carrots
2 cups cantaloupe
1 cup mango
1 large orange, peeled
1 thumbnail ginger
1 thumbnail turmeric
1/4 tsp black pepper
300ml filtered water

Blend and divide between 2 smoothie glasses (or enjoy all to yourself!) 

#healthyrecipes #smoothierecipes
CARROT CAKE OVERNIGHT OATS 🥕 recipe ⬇️ Ge CARROT CAKE OVERNIGHT OATS 🥕 recipe ⬇️ 

Getting in the mood for fall with this cozy, high protein carrot cake overnight oats. It takes 5 minutes to prepare and is really the best way to start your day! Here’s how ⬇️ 

To tupperware add:
2 tbsp vanilla yogurt
2 tbsp pumpkin puree
1 tbsp maple syrup
2 cups plant based milk
1 cup rolled oats
1 scoop protein powder
1/2 tsp nutmeg
1 tsp cinnamon
1 grated carrot

Let sit overnight (or at least a few hours) and serve with whatever toppings you’d like! This recipe makes about 3-4 servings.

#healthybreakfast #veganprotein #overnightoats
NO BOIL BUTTERNUT SQUASH BAKED MAC AND CHEESE 🧀 NO BOIL BUTTERNUT SQUASH BAKED MAC AND CHEESE 🧀 recipe ⬇️ 

Such a mouthful but had to include all the buzzwords for this truly iconic Mac and Cheese! It’s no boil which means you don’t have to do ANY annoying prep boiling the pasta and veggies. So few dishes to wash!

You literally blend the raw butternut squash and potatoes and pour it onto uncooked pasta then bake. The oven does all the work for you! So convenient and SO DELICIOUS. I meal prepped this batch and it held its moisture really well, so make a batch for yourself and enjoy throughout the week! Or of course save and bring a batch to your thanksgiving dinner 🦃 

Here’s how to make 1 batch which is about 8 servings:

INGREDIENTS:
1/2 butternut squash, peeled and chopped (530g)
1 russet potato, peeled and chopped (300g)
1/4 cup tahini
3 cloves garlic
1/2 cup nutritional yeast
2 tsp sea salt
2.5 cups filtered water
2 cups soy milk
1/2 lemon, juice from
16oz elbow pasta
1 cup Panko breadcrumbs
2 tbsp butter
chopped rosemary (topping)

INSTRUCTIONS
1. Preheat the oven to 350 degrees. Peel and chop your butternut squash and potato.

2. Add the potato and butternut to a large high speed blender along with the tahini, garlic, nutritional yeast, salt, milk, and water. You’ll be using a lot of liquid so make sure to use a big cup OR blend in 2 rounds. I used a vitamix 8 cup and it just barely fit. 

3. Blend until smooth. Grease a 9x13 or 9x14 baking dish and add in the uncooked pasta. Top with the sauce and squeeze in half the lemon. Stir and cover with foil. Bake for 40 minutes.

4. While the pasta is cooking prep the breadcrumbs. Add softened vegan butter to a dish along with the breadcrumbs and toss to combine. 

5. Once the 40 min are up, remove the mac and cheese from the oven and remove the foil. Add the breadcrumbs in an even layer. Switch the oven to broil.

6. Add the uncovered mac and cheese back into the oven and remove once the top browns. For me this took just under 1 minute, so don’t go far or it’ll burn.

7. Remove from the oven and top with chopped rosemary. Enjoy immediately or save in meal prep containers for about a week.

#bakedmacandcheese #noboilmacandcheese #butternutsquash
CINNAMON CHAI PROTEIN SMOOTHIE 🍂 recipe ⬇️ CINNAMON CHAI PROTEIN SMOOTHIE 🍂 recipe ⬇️ 

I used my favorite chai from @chamberlaincoffee to make the most delish smoothie for fall. Their chai already has a delicious flavor but I paired it with cinnamon, vanilla, cardamom, and dates for an extra punch of flavor. It gives you sustained energy and a really solid amount of protein.

Here’s how to make 2 smoothies⬇️ 

Blend:
2 frozen bananas
2 dates
4 scoops vegan protein powder @sproutliving 
2 tsp chai powder @chamberlaincoffee 
1/2 tsp cinnamon
1/2 tsp cardamom
2 tsp vanilla
6 ice cubes
1.5 cups soy milk (I love the brand Edensoy)

Divide between 2 smoothies and optionally top with granola. Enjoy!

#healthyrecipes #proteinsmoothie
MEXICAN FRUIT SALAD 🍉🥭🍈 recipe ⬇️ M MEXICAN FRUIT SALAD 🍉🥭🍈 recipe ⬇️ 

My favorite healthy snack - it’s refreshing, quick, and can be customized however you’d like. Here’s how ⬇️ 

Chop up your favorite fruits (here I did melon balls, diced mango, and watermelon) and toss in a healthy squeeze of lime juice. Top with tajin and enjoy!

Note - if you’re prepping these in advance, don’t add the lime and tajin until ready to eat.

#mexicanfruitsalad #fruitsalad #healthyrecipes
PUMPKIN PIE CHIA PUDDING 🎃 recipe ⬇️ I lo PUMPKIN PIE CHIA PUDDING 🎃 recipe ⬇️ 

I love chia pudding - it’s such an easy and healthy breakfast that fills me up and keeps me full. Here’s how to make this autumn themed chia pudding ⬇️ 

To a jar add:
1/2 cup vegan yogurt (I used @kitehillfoods protein yogurt)
1/4 cup pumpkin puree
1 cup soy milk
1 tbsp maple syrup
1/4 cup chia seeds
1/2 tsp cinnamon

Stir, cover, and let chill in the fridge overnight (or for at least a few hours.)

Remove, serve yourself about 1/3 or 1/4 of the mixture, and add toppings of choice. I added vegan whipped cream and sifted cinnamon.

#chiapudding #heathybreakfast
CARROT & SWEET POTATO GINGER SOUP🥕🍠🫚 reci CARROT & SWEET POTATO GINGER SOUP🥕🍠🫚 recipe⬇️ 

Soup season is here finally🥹 This is one of my favorite cozy soup recipes. It’s packed with veggies, flavor, and a great source of nutrients like vitamin A. This soup makes 3 healthy portions - it’s very filling on it’s own with the toppings but feel free to serve it with your favorite protein source. Happy cooking 🍲 

RECIPE ⬇️ 

Ingredients:
Olive oil drizzle
1 white onion, diced
4 cloves garlic
1 inch ginger, chopped (no need to peel, just wash well)
1 lb carrots, peeled and chopped
1 sweet potato, peeled and chopped
3 cups vegetable broth
1 cup full fat coconut milk
1 tsp sea salt
coconut milk drizzle, topping
chopped chives, topping
flaky sea salt, topping
cracked black pepper, topping
roasted & salted pepitas, topping 

Instructions:
01 Add evoo to a pot on low medium heat. After a min or so add the chopped onion, minced garlic, and chopped ginger. 

02 After a minute, add the peeled and chopped carrots, sweet potato, and veg broth. Simmer for 20 min or until the carrots and sweet potato are tender.

03 Let cool then transfer to a blender along with the coconut milk and sea salt. Blend until smooth and creamy.

04 Divide between 3 or 4 portions and top with a drizzle of coconut milk, chopped chives, pepitas, flaky sea salt, and black pepper. Enjoy!

#soupseason #healthyrecipes
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