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 ⬇️

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

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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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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

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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 ⬇️

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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