Have you tried matcha? 🍵 I made the switch from Have you tried matcha? 🍵 I made the switch from coffee to matcha because I was getting bad symptoms from drinking coffee - jitters, anxiety, poor digestion. 

Here’s why I switched to matcha:
🟢 Coffee hits you immediately like a ton of bricks while matcha comes on slowly. Your body receives the energy gradually so you feel energized without the anxiety inducing symptoms!

🟢 Matcha has a significant amount of antioxidants while coffee doesn’t have any. These antioxidants help fight disease, are anti-inflammatory, and slow aging.

🟢 Unlike coffee, matcha isn’t addictive. Quitting coffee literally causes withdrawal - those symptoms include headaches, fatigue, nausea, and muscle pain.

🟢 Ever notice coffee staining your teeth? Matcha does the opposite, it actually improves your oral health, can reduce plaque buildup, and fight bacteria thanks to the antioxidants.

Matcha is so easy to prepare and can be used in place of coffee for any fun drinks! Next time you’re at Starbucks or your local coffee shop, try switching your drink for matcha and see how you feel!

#matchalatte #matchabenefits #healthyrecipes
Kid Friendly Superseed Chewy Bars 🍫 I was int Kid Friendly Superseed Chewy Bars 🍫 

I was introduced to superseed bars through @elissagoodman when I lived in LA and did her cleanse, and have been obsessed ever since! I made a couple swaps to her original recipe - if you’re in LA find them at @erewhon 🧡 

If you’re looking for healthy treats for your kids (or yourself!) these chewy & sweet bars are great and require no baking. A great alternative to store-bought chewy bars which often contain harmful ingredients.

Benefits include:

* ��High in antioxidants
🟠 Healthy source of vegan protein
🟠 Promotes heart health
🟠 Aids in healthy digestion
🟠 Anti-inflammatory

Here’s how to make 16 bars:

INGREDIENTS—
- 1 1/2 cup rolled oats
- 1 1/4 cup cups organic brown rice crisp cereal
- 2 tbsp chia seeds
- 1/4 cup hemp seeds
- 2 tbsp sesame seeds
- 1/4 cup sliced almonds
- 1/4 cup shredded coconut
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/3 cup almond butter or tahini
- 1/2 cup agave
- 1 tsp vanilla extract
- 1/4 cup vegan chocolate chips

INSTRUCTIONS—
1. Grease an 8x8 pan with oil. 

2. In a large mixing bowl, combine the oats, brown rice cereal, chia seeds, hemp seeds, sesame seeds, almonds, coconut, cinnamon and salt. Mix until combined and evenly distributed.

3. In a saucepan, add the agave, vanilla, and your nut butter or tahini. Use a rubber spatula to mix well - about 3 min.

4. Pour the nut butter mixture into the dry ingredients. Stir until well combined, then fold in the chocolate chips. 

5. Transfer the mixture to the pan and spread into an even layer. Press down to ensure the bars don’t come apart. I start with my rubber spatula, then add a layer of parchment paper and stack on another 8x8 pan. Press firmly down.

6. Place the pan in the freezer covered with the parchment, second baking pan, and a pair of hand weights. Let sit for a few hours.

7. Remove from the freezer and carefully flip the pan to pop out the square. Cut into 16 even squares. Wrap the bars individually in plastic wrap and keep in the freezer, or keep them in an airtight container in the fridge for 2 weeks.

#superseedchewybars #healthyrecipes #kidfriendlyrecipes
Golden Mineral Broth 🫚🧡🍠🥕 RECIPE ⬇️ 

This mineral broth is my favorite way to stay warm and healthy during the colder months. Not only is it so easy to make and store, it’ll make your house smell amazing! You’ll get alllll the minerals including harder to get trace minerals which are SO healing.

Add 3 quarts of water to a pot and add in:
🟠 2 onions, peeled and diced
🟠 4 garlic cloves
🟠 1 bunch celery, chopped and leaves removed
🟠 5 large carrots, chopped and ends removed
🟠 8 dried shiitake mushrooms
🟠 2 sweet potatoes, peeled and chopped
🟠 1 thumb ginger, chopped
🟠 1 thumb turmeric, chopped
🟠 1 cup fresh herbs (I used tarragon and dill)
🟠 6 whole peppercorns 
🟠 1 tsp sea salt
🟠 1-2 sheets kombu - tip from @tamaraluckrdn 🧡 

Bring the water to a boil then simmer covered for 3-6 hours. The longer you simmer, the more flavorful your broth is. I recommend 6 hours if you can. Your house will smell incredible!

Strain liquid into a jar and store in the fridge for a week or the freezer up to 6 months. I recommend splitting the recipe into smaller jars and refrigerating only what you know you’ll consume so it doesn’t go bad. 

#veganrecipes #mineralbroth #healthyrecipes
My freezer has let herself go, let’s clean her u My freezer has let herself go, let’s clean her up with @wandpdesign 🤍🖤 I’ve linked all of the products used in my LTK!

Brand of the freezer is @liebherrappliancesus 

#freezerorganization #fridgeorganization #kitchenorganization
SWEET POTATO LENTIL SOUP 🍠 recipe ⬇️ For SWEET POTATO LENTIL SOUP 🍠 recipe ⬇️ 

For cold, cozy days when you want to snuggle up with a hot bowl of soup. This healthy lentil soup is one of my favorite fall & winter dinners. My secret ingredient is turmeric which is a potent anti-inflammatory.

What can inflammation look like?!
🟠 Joint & muscle pain
🟠 Skin irritation & acne
🟠 Poor digestion
🟠 Migraines

Try incorporating anti-inflammatory recipes into your diet and take note of how your body reacts. For me it helps with my chronic eczema!

Here’s how to make this delicious lentil soup ⬇️ 
(10-12 servings)

INGREDIENTS

2 tbsp olive oil
1 white onion, diced
2 medium carrots, peeled and chopped
1 tsp garlic powder
2 tsp turmeric powder
1 tsp sea salt
1/2 tsp black pepper
1 tsp paprika
1/2 tsp cinnamon
2 quarts vegetable broth
1 15oz can diced tomatoes
3 sweet potatoes, peeled and diced
1 1/2 cups lentils
3 cups chopped spinach

INGREDIENTS
1. Add olive oil to a pot on a low medium heat.
2. Once hot, add in the chopped onions and carrots.
3. After about 5 minutes stirring occasionally, add in the spices, give it a quick stir, and cook for about a minute. 
4. Add in 5 cups of broth along with the lentils, sweet potatoes, and canned tomatoes. Bring to a boil then let simmer covered for about 35-40 minutes. You’ll know it’s done when the sweet potatoes are tender.
5. Add in the last 2 cups of broth and the spinach as your final step. Cook until just shrunken in size then immediately remove from heat.
6. Top with @cocojune_organic vegan labneh and enjoy!

This recipe makes 10-12 servings. Keep stored in the fridge for a week or in the freezer a few months.

#healthyrecipes #soupseason #antiinflammatory
3 essential juice recipes 🍉 If you have a juice 3 essential juice recipes 🍉 If you have a juicer (or want one) but don’t know what to make, start with these 3 juices. The celery juice made famous by @medicalmedium is for overall health highlighting the skin and digestion, the beet juice is for pre and post workout, and the immunity juice is to keep you healthy.

I used my @huromamerica juicer, if you hate cleaning your juicer then the Hurom H400 is for you! Plus it’s the most beautiful juicer imo🥰

Which is your favorite?!

#juicerecipes #healthyrecipes
For when you want a lil healthy treat for breakfas For when you want a lil healthy treat for breakfast 🍠 This Sweet Potato Pie Smoothie is a healthy, high protein breakfast option AND a delicious sweet treat. Benefits include:

🟠 Rich in fiber = healthy digestion
🟠 Packed with vitamins and anti-oxidants like beta carotene which is key for healthy skin, hair, nails, and improves vision
🟠 Anti-stress - helps to relax muscles & steady nerves
🟠 Boosts brain function

Here’s how to make 2 large smoothies (or 3 medium smoothies) ⬇️ 

To blender add:
2 cup frozen sweet potato cubes
1 frozen banana
1 cup riced cauliflower
2 scoops protein powder (my fave is @sproutliving )
3 cups soy milk (I use @edenfoods it has 12g protein a cup and no additives)
4 pitted dates
1/2 tsp nutmeg
1/2 tsp cardamom
1 tsp cinnamon
1/2 tsp ginger

Blend until smooth then divide between glasses. Top with pepitas and almond butter. Enjoy!

#veganrecipes #healthysmoothies
Mediterranean Diet Friendly Eggplant Lentil Bowl 🍆 recipe ⬇️ 

When it’s time for dinner I want something fresh and simple. By the end of the day I’m TIRED and I can’t be bothered to make something crazy complicated.

Here I used produce from my garden to make this Mediterranean diet friendly eggplant lentil bowl. It’s filled with nutrients, delicious flavor, and satisfied my hunger. Here’s everything you need to make 2 bowls:

— Grilled eggplant rounds tossed in this dressing ⬇️ 
—Dressing is a mix of olive oil, red wine vinegar, dijon mustard, chopped parsley, salt, and pepper. I eyeballed the measurements & reserved a bit to pour on top as a dressing
—Brown lentils cooked in water
—Chopped cucumbers
—Chopped cherry tomatoes
—Green olives
—Spinach & arugula

Enjoy 😊 

#healthyrecipes #healthydinner #mediterraneandiet
Apple Cinnamon Baked Oatmeal 🍎 recipe ⬇️ Apple Cinnamon Baked Oatmeal 🍎 recipe ⬇️ 

If you’re an oatmeal lover you will loveee this apple cinnamon baked oatmeal! It’s comes together so easily and will last you the whole week (& then some!)

Why I love baked oatmeal:
🔴 

Here’s how to make a batch (9 servings) of this delicious fall flavored baked oatmeal:

Grab a blender and add:
1/2 cup apple sauce
4 pitted dates
2 flax eggs (2 tbsp flax meal mixed in water, let sit for a few min to turn into an “egg”)
1 cup @edenfoods soy milk
1 tsp baking powder
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ginger
1/4 tsp nutmeg
Pinch sea salt

To a mixing bowl add:
2 cups @bobsredmill protein oats
1 diced honeycrisp apple
1/2 cup walnuts
1/4 cup raisins

Stir in the blended liquid until well combined. Add the mixture to a greased 8x8 pan and bake at 350 F for 40 minutes. You can optionally add thinly sliced apples on top as a garnish.

Let cool and enjoy, or top with yogurt frosting. I combined 1/4 cup vegan yogurt with 1/2 cinnamon and a few tbsp soy milk. 

Keep stored in an airtight container in the fridge for up to 5 days. 

If you use the same ingredients as above, 1 slice is 248 cal and 10g protein.

#healthyrecipes #bakedoatmeal
  • Recipes
    • Salads & Bowls
    • Breakfast
    • Pizza & Pasta
    • Main Dishes
    • Soups
    • Appetizers & Snacks
    • Beverages
    • Bread & Loafs
    • Tacos, Burritos, Wraps, & Rolls
    • Toasts & Sandwiches
    • Dessert
  • Wellness & Nutrition
  • Shop
  • tiktok
  • Home
  • About
  • Recipes
    • By Type
      • Breakfast
      • Dressing & Sauce
      • Appetizers & Snacks
      • Salads & Bowls
      • Pizza & Pasta
      • Soups
      • Tacos, Burritos, Wraps, & Rolls
      • Beverages
      • Main Dishes
      • Toasts & Sandwiches
      • Bread & Loafs
      • Dessert
    • By Season
      • Fall
      • Winter
      • Spring
      • Summer
  • Work With Me
  • Shop
  • Links
  • tiktok

The Plant Collective

Plant-Based Living

  • Home
  • About
  • Recipes
    • By Type
      • Breakfast
      • Dressing & Sauce
      • Appetizers & Snacks
      • Salads & Bowls
      • Pizza & Pasta
      • Soups
      • Tacos, Burritos, Wraps, & Rolls
      • Beverages
      • Main Dishes
      • Toasts & Sandwiches
      • Bread & Loafs
      • Dessert
    • By Season
      • Fall
      • Winter
      • Spring
      • Summer
  • Work With Me
  • Shop
  • Links
tiktok

Main Dishes, Pizza & Pasta, Recipes, Spring, Summer · May 8, 2021

Mushroom Pea Risotto with Vegan “Scallops” – V & GF

Jump to Recipe Print Recipe
mushroom pea risotto with vegan scallops

Mushroom Pea Risotto with Vegan “Scallops.”

The perfect fresh and cozy dinner for spring – mushroom pea risotto with realistic vegan “scallops.” This recipe requires minimal fresh ingredients and lasts up to a week in the fridge. If you’re looking for plant-based recipes that can help curb a seafood craving, you will love the addition of king trumpet “scallops.”

mushroom pea risotto with vegan scallops

Vegan Scallops

The star of this mushroom pea risotto are the vegan “scallops” made from king trumpet mushrooms. They’re very simple to make – chop the mushrooms into 1 or 2 inch circles, score, marinate, and sear. The marination process is unnecessary and you can just sear them in vegan butter or tamari, but I find marinating them makes them extra flavorful. Make sure to fry them for about a minute on each side on a high heat.

mushroom pea risotto with vegan scallops

Cremini Mushroom Pea Risotto

Aside from the king trumpet mushrooms, there are also cremini mushrooms incorporated throughout this mushroom pea risotto. I cooked the mushrooms before adding the rice which provides a nice soft texture plus earthy mushroom undertones to the otherwise bland veggie broth. You are not limited to cremini mushrooms, feel free to use any other mushroom or create your own medley of mushrooms. If you are sensitive to mushrooms or are on a low FODMAP diet, swap the cremini mushrooms for chopped oyster mushrooms.

Arborio Rice

For this recipe I used arborio rice which is traditionally used in risotto recipes. Arborio rice is a form of white rice which doesn’t contain many nutrients. If you are looking for a healthier version of this dish, try short grain brown rice. Here are some options below:

[envira-gallery id=’2786′]
mushroom pea risotto with vegan scallops

Mushroom Pea Risotto Process

This risotto dish is very simple and doesn’t require much time to prepare.

Here’s my process:

  1. Chop and score your “scallops.” You will need at least four king trumpet mushrooms. Wash them well then chop the stem into 1 inch or 1.5 inch rounds. Use a knife to score each side of the rounds.
  2. Marinate your “scallops.” In a reusable bag or shallow dish add tamari, sesame oil, and the king trumpet rounds. Let marinate in the fridge while you cook your risotto.
  3. Cook your shallots & cremini mushrooms. In a large pan, cook the shallots first until translucent. Add in the mushrooms, allow them to sweat, then cook until there is no more liquid in the pan. At this point, your mushrooms should be soft.
  4. Add in the arborio rice and ladle in veggie broth. Add in your rice and cook until golden brown. For a healthier option, you can sub the arborio rice for short grain brown rice. Once the rice is golden, ladle in the veggie broth by no more than a cup at a time. Repeat until rice is soft.
  5. Mix in the peas, parsley, and vegan parm. If you can’t find vegan parm or would like a healthier option, sub for nutritional yeast or subtract the cheese alternative completely.
  6. Sear your “scallops.” Heat a very small amount of avocado oil on a frying pan – make sure the heat is cranked up to high. Carefully arrange your king trumpet rounds being careful not to burn yourself. Sear each side for about a minute or until browned. Blot with a paper towel then top onto your risotto.
  7. Save in meal prep containers. If you aren’t eating this meal fresh, store the risotto with the scallops in a large container or add six portions into four meal prep containers. Divide the scallops evenly.

{Related Recipes: If you like this recipe you’ll love my QUINOA RISOTTO and my VEGAN SCALLOP SCAMPI.}

mushroom pea risotto with vegan scallops
Print Recipe

Mushroom Pea Risotto

Cozy mushroom pea risotto with vegan cheese and parsley.
Servings: 6 people

Ingredients

Mushroom Pea Risotto

  • 2 tbsp avocado oil
  • 1-2 shallots, peeled and thinly diced
  • 16oz cremini mushrooms
  • 2 cups arborio rice can sub for short grain rice
  • 5 cups veggie broth
  • 1 1/4 cup frozen peas
  • 1/4 cup fresh parsley
  • 1/4 cup vegan parmesan or nutritional yeast plus extra for topping
  • 1/2 tsp sea salt
  • black pepper to taste

Vegan Scallops

  • 1 tsp avodaco oil
  • 4 king trumpet mushrooms
  • 2 tbsp tamari
  • 1 tbsp sesame oil

Instructions

Mushroom Pea Risotto

  • Peel and dice shallots. Heat avocado oil on a pan medium heat, once hot (about a minute) add the diced shallots and cook until translucent.
  • Wash your mushrooms well then mix into the pan with the onions. Cook until mushrooms are tender, they should release a ton of liquid which is normal. Keep pan uncovered.
  • Add the arborio rice and cook until the rice is golden brown, about 3-5 minutes.
  • Start ladling in the veggie broth by the cup. Once the rice has soaked up the first cup, ladle in your second cup. Repeat until the rice is soft, for me it took 5 cups but it could be more or less.
  • When you pour your final cup of veggie broth, add in the frozen peas, sea salt, pepper, fresh parsley, and vegan parmesan cheese. Cook until liquid is absorbed then remove from heat right away.
  • Add to your serving plates or meal prep container and top with additional vegan parmesan, sea salt, pepper, and fresh parsley.

Vegan Scallops

  • Wash your mushrooms then chop the stems into 1 or 1.5 inches and score. Add to a reusable bag or shallow bowl and evenly coat with tamari and sesame oil.
  • Keep in the fridge to marinate while you cook your risotto. The moment your risotto is done and is cooling a bit, heat avocado oil on a small frying pan and crank up the heat to high.
  • Sear the scallops for a minute on each side or until golden brown. Blot with a paper towel then top on your risotto.

In: Main Dishes, Pizza & Pasta, Recipes, Spring, Summer · Tagged: healthy dinner, mushroom pea risotto, mushroom risotto, mushrooms, pasta, risotto, spring, summer

join the club

You’ll Also Love

green olive pestoGreen Olive Pesto
pink smoothie bowlPink Smoothie Bowl
turmeric crush smoothieTurmeric Crush Smoothie
Next Post >

Spanish Rice with Vegan “Scallops” and Spring Vegetables

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

Recent Posts

  • Golden Mineral Broth Recipe – The Plant Collective
  • Vegan Tom Kha Gai – Low FODMAP & Healing
  • Vegan Apple Cinnamon Baked Oatmeal with Yogurt Glaze
  • Tropical Greens Smoothie
  • High Protein Vanilla Fig Chia Pudding

join the club

Categories

  • Appetizers & Snacks
  • Beverages
  • Bread & Loafs
  • Breakfast
  • Dessert
  • Dressing & Sauce
  • Fall
  • Main Dishes
  • Pasta
  • Pizza & Pasta
  • Recipes
  • Salads & Bowls
  • Soups
  • Spring
  • Summer
  • Tacos, Burritos, Wraps, & Rolls
  • Toasts & Sandwiches
  • Travel
  • Wellness & Nutrition
  • Winter
Vegan Apple Cinnamon Baked Oatmeal with Yogurt Glaze

Breakfast, Fall, Recipes, Winter · November 29, 2023

Vegan Apple Cinnamon Baked Oatmeal with Yogurt Glaze

Indulge in this healthy Apple Cinnamon Baked Oatmeal made with crisp fall flavors, sweet honeycrisp apples, and a creamy yogurt glaze. Made with healthy vegan ingredients, this easy oatmeal recipe makes 9 servings that can be packed up and stored in the fridge all week.

See All Categories >

Categories

  • Appetizers & Snacks
  • Beverages
  • Bread & Loafs
  • Breakfast
  • Dessert
  • Dressing & Sauce
  • Fall
  • Main Dishes
  • Pasta
  • Pizza & Pasta
  • Recipes
  • Salads & Bowls
  • Soups
  • Spring
  • Summer
  • Tacos, Burritos, Wraps, & Rolls
  • Toasts & Sandwiches
  • Travel
  • Wellness & Nutrition
  • Winter
Load More Posts

instagram

Follow @theplantcollective_

Have you tried matcha? 🍵 I made the switch from Have you tried matcha? 🍵 I made the switch from coffee to matcha because I was getting bad symptoms from drinking coffee - jitters, anxiety, poor digestion. 

Here’s why I switched to matcha:
🟢 Coffee hits you immediately like a ton of bricks while matcha comes on slowly. Your body receives the energy gradually so you feel energized without the anxiety inducing symptoms!

🟢 Matcha has a significant amount of antioxidants while coffee doesn’t have any. These antioxidants help fight disease, are anti-inflammatory, and slow aging.

🟢 Unlike coffee, matcha isn’t addictive. Quitting coffee literally causes withdrawal - those symptoms include headaches, fatigue, nausea, and muscle pain.

🟢 Ever notice coffee staining your teeth? Matcha does the opposite, it actually improves your oral health, can reduce plaque buildup, and fight bacteria thanks to the antioxidants.

Matcha is so easy to prepare and can be used in place of coffee for any fun drinks! Next time you’re at Starbucks or your local coffee shop, try switching your drink for matcha and see how you feel!

#matchalatte #matchabenefits #healthyrecipes
Kid Friendly Superseed Chewy Bars 🍫 I was int Kid Friendly Superseed Chewy Bars 🍫 

I was introduced to superseed bars through @elissagoodman when I lived in LA and did her cleanse, and have been obsessed ever since! I made a couple swaps to her original recipe - if you’re in LA find them at @erewhon 🧡 

If you’re looking for healthy treats for your kids (or yourself!) these chewy & sweet bars are great and require no baking. A great alternative to store-bought chewy bars which often contain harmful ingredients.

Benefits include:

* ��High in antioxidants
🟠 Healthy source of vegan protein
🟠 Promotes heart health
🟠 Aids in healthy digestion
🟠 Anti-inflammatory

Here’s how to make 16 bars:

INGREDIENTS—
- 1 1/2 cup rolled oats
- 1 1/4 cup cups organic brown rice crisp cereal
- 2 tbsp chia seeds
- 1/4 cup hemp seeds
- 2 tbsp sesame seeds
- 1/4 cup sliced almonds
- 1/4 cup shredded coconut
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/3 cup almond butter or tahini
- 1/2 cup agave
- 1 tsp vanilla extract
- 1/4 cup vegan chocolate chips

INSTRUCTIONS—
1. Grease an 8x8 pan with oil. 

2. In a large mixing bowl, combine the oats, brown rice cereal, chia seeds, hemp seeds, sesame seeds, almonds, coconut, cinnamon and salt. Mix until combined and evenly distributed.

3. In a saucepan, add the agave, vanilla, and your nut butter or tahini. Use a rubber spatula to mix well - about 3 min.

4. Pour the nut butter mixture into the dry ingredients. Stir until well combined, then fold in the chocolate chips. 

5. Transfer the mixture to the pan and spread into an even layer. Press down to ensure the bars don’t come apart. I start with my rubber spatula, then add a layer of parchment paper and stack on another 8x8 pan. Press firmly down.

6. Place the pan in the freezer covered with the parchment, second baking pan, and a pair of hand weights. Let sit for a few hours.

7. Remove from the freezer and carefully flip the pan to pop out the square. Cut into 16 even squares. Wrap the bars individually in plastic wrap and keep in the freezer, or keep them in an airtight container in the fridge for 2 weeks.

#superseedchewybars #healthyrecipes #kidfriendlyrecipes
Golden Mineral Broth 🫚🧡🍠🥕 RECIPE ⬇️ 

This mineral broth is my favorite way to stay warm and healthy during the colder months. Not only is it so easy to make and store, it’ll make your house smell amazing! You’ll get alllll the minerals including harder to get trace minerals which are SO healing.

Add 3 quarts of water to a pot and add in:
🟠 2 onions, peeled and diced
🟠 4 garlic cloves
🟠 1 bunch celery, chopped and leaves removed
🟠 5 large carrots, chopped and ends removed
🟠 8 dried shiitake mushrooms
🟠 2 sweet potatoes, peeled and chopped
🟠 1 thumb ginger, chopped
🟠 1 thumb turmeric, chopped
🟠 1 cup fresh herbs (I used tarragon and dill)
🟠 6 whole peppercorns 
🟠 1 tsp sea salt
🟠 1-2 sheets kombu - tip from @tamaraluckrdn 🧡 

Bring the water to a boil then simmer covered for 3-6 hours. The longer you simmer, the more flavorful your broth is. I recommend 6 hours if you can. Your house will smell incredible!

Strain liquid into a jar and store in the fridge for a week or the freezer up to 6 months. I recommend splitting the recipe into smaller jars and refrigerating only what you know you’ll consume so it doesn’t go bad. 

#veganrecipes #mineralbroth #healthyrecipes
My freezer has let herself go, let’s clean her u My freezer has let herself go, let’s clean her up with @wandpdesign 🤍🖤 I’ve linked all of the products used in my LTK!

Brand of the freezer is @liebherrappliancesus 

#freezerorganization #fridgeorganization #kitchenorganization
SWEET POTATO LENTIL SOUP 🍠 recipe ⬇️ For SWEET POTATO LENTIL SOUP 🍠 recipe ⬇️ 

For cold, cozy days when you want to snuggle up with a hot bowl of soup. This healthy lentil soup is one of my favorite fall & winter dinners. My secret ingredient is turmeric which is a potent anti-inflammatory.

What can inflammation look like?!
🟠 Joint & muscle pain
🟠 Skin irritation & acne
🟠 Poor digestion
🟠 Migraines

Try incorporating anti-inflammatory recipes into your diet and take note of how your body reacts. For me it helps with my chronic eczema!

Here’s how to make this delicious lentil soup ⬇️ 
(10-12 servings)

INGREDIENTS

2 tbsp olive oil
1 white onion, diced
2 medium carrots, peeled and chopped
1 tsp garlic powder
2 tsp turmeric powder
1 tsp sea salt
1/2 tsp black pepper
1 tsp paprika
1/2 tsp cinnamon
2 quarts vegetable broth
1 15oz can diced tomatoes
3 sweet potatoes, peeled and diced
1 1/2 cups lentils
3 cups chopped spinach

INGREDIENTS
1. Add olive oil to a pot on a low medium heat.
2. Once hot, add in the chopped onions and carrots.
3. After about 5 minutes stirring occasionally, add in the spices, give it a quick stir, and cook for about a minute. 
4. Add in 5 cups of broth along with the lentils, sweet potatoes, and canned tomatoes. Bring to a boil then let simmer covered for about 35-40 minutes. You’ll know it’s done when the sweet potatoes are tender.
5. Add in the last 2 cups of broth and the spinach as your final step. Cook until just shrunken in size then immediately remove from heat.
6. Top with @cocojune_organic vegan labneh and enjoy!

This recipe makes 10-12 servings. Keep stored in the fridge for a week or in the freezer a few months.

#healthyrecipes #soupseason #antiinflammatory
3 essential juice recipes 🍉 If you have a juice 3 essential juice recipes 🍉 If you have a juicer (or want one) but don’t know what to make, start with these 3 juices. The celery juice made famous by @medicalmedium is for overall health highlighting the skin and digestion, the beet juice is for pre and post workout, and the immunity juice is to keep you healthy.

I used my @huromamerica juicer, if you hate cleaning your juicer then the Hurom H400 is for you! Plus it’s the most beautiful juicer imo🥰

Which is your favorite?!

#juicerecipes #healthyrecipes
For when you want a lil healthy treat for breakfas For when you want a lil healthy treat for breakfast 🍠 This Sweet Potato Pie Smoothie is a healthy, high protein breakfast option AND a delicious sweet treat. Benefits include:

🟠 Rich in fiber = healthy digestion
🟠 Packed with vitamins and anti-oxidants like beta carotene which is key for healthy skin, hair, nails, and improves vision
🟠 Anti-stress - helps to relax muscles & steady nerves
🟠 Boosts brain function

Here’s how to make 2 large smoothies (or 3 medium smoothies) ⬇️ 

To blender add:
2 cup frozen sweet potato cubes
1 frozen banana
1 cup riced cauliflower
2 scoops protein powder (my fave is @sproutliving )
3 cups soy milk (I use @edenfoods it has 12g protein a cup and no additives)
4 pitted dates
1/2 tsp nutmeg
1/2 tsp cardamom
1 tsp cinnamon
1/2 tsp ginger

Blend until smooth then divide between glasses. Top with pepitas and almond butter. Enjoy!

#veganrecipes #healthysmoothies
Mediterranean Diet Friendly Eggplant Lentil Bowl 🍆 recipe ⬇️ 

When it’s time for dinner I want something fresh and simple. By the end of the day I’m TIRED and I can’t be bothered to make something crazy complicated.

Here I used produce from my garden to make this Mediterranean diet friendly eggplant lentil bowl. It’s filled with nutrients, delicious flavor, and satisfied my hunger. Here’s everything you need to make 2 bowls:

— Grilled eggplant rounds tossed in this dressing ⬇️ 
—Dressing is a mix of olive oil, red wine vinegar, dijon mustard, chopped parsley, salt, and pepper. I eyeballed the measurements & reserved a bit to pour on top as a dressing
—Brown lentils cooked in water
—Chopped cucumbers
—Chopped cherry tomatoes
—Green olives
—Spinach & arugula

Enjoy 😊 

#healthyrecipes #healthydinner #mediterraneandiet
Apple Cinnamon Baked Oatmeal 🍎 recipe ⬇️ Apple Cinnamon Baked Oatmeal 🍎 recipe ⬇️ 

If you’re an oatmeal lover you will loveee this apple cinnamon baked oatmeal! It’s comes together so easily and will last you the whole week (& then some!)

Why I love baked oatmeal:
🔴 

Here’s how to make a batch (9 servings) of this delicious fall flavored baked oatmeal:

Grab a blender and add:
1/2 cup apple sauce
4 pitted dates
2 flax eggs (2 tbsp flax meal mixed in water, let sit for a few min to turn into an “egg”)
1 cup @edenfoods soy milk
1 tsp baking powder
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ginger
1/4 tsp nutmeg
Pinch sea salt

To a mixing bowl add:
2 cups @bobsredmill protein oats
1 diced honeycrisp apple
1/2 cup walnuts
1/4 cup raisins

Stir in the blended liquid until well combined. Add the mixture to a greased 8x8 pan and bake at 350 F for 40 minutes. You can optionally add thinly sliced apples on top as a garnish.

Let cool and enjoy, or top with yogurt frosting. I combined 1/4 cup vegan yogurt with 1/2 cinnamon and a few tbsp soy milk. 

Keep stored in an airtight container in the fridge for up to 5 days. 

If you use the same ingredients as above, 1 slice is 248 cal and 10g protein.

#healthyrecipes #bakedoatmeal
Kid Friendly Immunity Juice 🍊🥕🍎🫚💛 Kid Friendly Immunity Juice 🍊🥕🍎🫚💛 

Please meet one of my favorite juice recipes! I loooovveee this juice because it’s an immune strengthening option for the entire family. Coupled with a healthy lifestyle, this juice helps to keep sickness away during flu season. Ginger shots are too intense for kids, so this is a great alternative.

Other benefits include:

🟠 Boosts eye & skin health
🟠 High in vitamin A and C
🟠 Boosts cognitive function
🟠 Promotes heart & liver health
🟠 Anti-inflammatory
🟠 Aids in weight management

Follow this recipe to make about 6 6oz juice:

🫚 1 thumbnail sized ginger root
💛 1 thumbnail sized turmeric root
🥕 4 large carrots
🍊 8 peeled oranges
🍎 2 cored red apples

Add ingredients to your juicer then transfer to a large mixing bowl. Stir in about 1/2 tsp black pepper (this is what will activate the turmeric)

Divide between juice bottles and enjoy within 4-5 days. Adults feel free to have up to 3 of these juices per day. 

#immunityjuice #healthyrecipes
  • Privacy Policy
  • Links

Copyright © 2023 The Plant Collective · Theme by 17th Avenue