life lately 🍵🌷🥯🐕 life lately 🍵🌷🥯🐕
banana split — ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Wheth banana split —
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Whether you’re looking for a sweet breakfast, satisfying dessert, or something healthy for your kids 🍌 I looove this banana split because it tastes like dessert but is super nutritious and satiating. And it only takes 5 min!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Start by carefully splitting a banana down the middle. Top with any yogurt, I love @culinayogurt vanilla bourbon.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Top with berries, cinnamon, dark chocolate chips, nut butter, and crushed nuts, I recommend Brazil nuts. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganrecipes #vegankids #healthyvegan #healthybreakfast
Deconstructed Burger Bowl 🍔🥗 ⠀⠀⠀⠀⠀ Deconstructed Burger Bowl 🍔🥗
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For when you’re craving a burger but you wanna be healthy 😉 I used the healthiest veggie burgers on the market @actualveggies idk how they do it but their burgers have NO funky ingredients like most vegan and veggie burgers, and taste sooo so good
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Drizzled on top is a chipotle cashew dressing, it tastes just like the spicy cashew dressing from sweetgreen! Check it out :
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
bowl—
1/2 head romaine, chopped
1 tomato, chopped
4-5 pickles
1/2 avocado, sliced
1/3 cup chopped red onion
1 green burger from @actualveggies
1/2 sweet potato
⠀⠀⠀⠀⠀⠀⠀⠀⠀
creamy chipotle dressing—
1 cup soaked cashews (soak overnight or in boiling water for at least 20 minutes)
2 tsp chipotle powder
1 cup filtered water
1 lime, juice from
2 tbsp nutritional yeast
6 garlic cloves
3 tbsp rice vinegar
2 tbsp maple syrup
1.5 tsp sea salt
3 tbsp tamari
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Prep your ingredients – chop the romaine, chop up a tomato, chop up part of a red onion, slice half an avocado, and chop your sweet potato into wedges. Assemble ingredients to a bowl along with the pickles and top with a cooked burger of your choice.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 For the dressing, blend all ingredients together and drizzle desired amount over the salad. Store the rest in the fridge for up to a couple weeks. Toss and enjoy immediately.
Creamy Mushroom Udon Noodz ~ ⠀⠀⠀⠀⠀⠀⠀ Creamy Mushroom Udon Noodz ~
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Inspired by my fave vegan restaurant in Miami @planta 💚 If you ever try one of my recipes, let it be this one. I could describe how fkn good it is, but I’d rather you go try for yourself! Recipe ⬇️ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
- 2 containers precooked udon noodles (find at Hmart or any Asian market)
- 3/4 cup sliced cremini mushrooms
- 1 shallot, diced
- 5 garlic cloves, minced
- avocado oil
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 cup full fat coconut milk
- 2 tbsp vegan cream cheese
- green onions
- chili oil
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Heat avocado oil on your pan. Add the shallot, garlic, and mushrooms and cook for about 4-5 minutes on a medium low heat.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 Add in the tamari and rice vinegar and cook for a few minutes allowing the mushrooms to soak up the flavor.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 Add in the coconut milk. Once it has begun to reduce, add in the udon noodles and gently stir until the noodles are no longer stuck together.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
04 Divide between two bowls and top with green onion and chili oil. Enjoy immediately.
Corn & Zucchini Summer Salad with Champagne Vinaig Corn & Zucchini Summer Salad with Champagne Vinaigrette 🌽
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
salad—
1 cup Arugula
1 cup Finely Chopped Romaine
1/2 cup Frozen Fire Roasted Corn
1/2 Large Zucchini
1 or 2 tbsp Vegan Feta
1/2 Avocado
⠀⠀⠀⠀⠀⠀⠀⠀⠀
champagne vinaigrette—
1/2 cup Champagne Vinegar
1/2 cup Olive Oil
2 tsp Dijon Mustard
2 tbsp Maple Syrup
1 Shallot
1 tsp Sea Salt
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Blend all vinaigrette ingredients until smooth and creamy. Store in the fridge for up to two weeks.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 Pan fry your frozen corn in avocado oil until heated throughout then set aside. Chop your zucchini into bite sized pieces and sauté in avocado oil until browned on both sides. Make sure to stir frequently.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 Assemble your salad! Start with the romaine and arugula then top with the corn, zucchini, sliced avocado, vegan feta crumbles, and a drizzle of your dressing.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganrecipes #plantbased #healthyrecipes #salad
Nut-free Whipped Tofu Cream Cheese ⠀⠀⠀⠀⠀ Nut-free Whipped Tofu Cream Cheese
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ever since I tried tofu cream cheese in New York I’ve been obsessed. Why tofu cream cheese isn’t a thing anywhere else is beyond me??
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Luckily it’s extremely easy to make at home. All I did was blend high protein tofu in a food processor with sun dried tomatoes, chives, sea salt, and nutritional yeast. It works as a dip or a spread as pictured here.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here’s my exact recipe:
— 1 container high protein tofu
—3 oz sun dried tomatoes
—1/4 cup chopped chives
—2 tbsp nutritional yeast
—1/4 tsp sea salt
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Blend in a food processor until smooth and creamy. Scrape down the sides as needed.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optional toppings are extra virgin olive oil, red chili flakes, and herbs. Use as a dip or atop a bagel or toast.
Fruity Spring Salad 🍓🥗🫐 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Do you like fruit in your salads?? I never used to but it has been hitting lately! This salad is super easy and perf for warmer spring days. You’ll need:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— Arugula & Spinach
— Sliced Cucumbers
— Sliced Snow Peas
— Sliced Radish
— Blueberries
— Strawberries
— Avocado
— Lentils
— Slivered Almonds
— Vegan Ricotta
— Lemon Vinaigrette (juice of 2 lemons, 1/4 cup olive oil, 2 minced garlic cloves, 1/4 tsp sea salt, 1/4 tsp pepper, 1 tsp dijon mustard)

#veganrecipes #plantbased #springsalad #healthysalad
Favorite breakfast of the moment—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— @zakthebaker poppyseed bagel
— vegan cream cheese 
— thinly sliced cucumbers 
— arugula
— @wearebrightland chili oil
— salt & pepper
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Happy Tuesday 🥯
Street Corn Bowl with Tofu Lentil Picadillo 🌽 Street Corn Bowl with Tofu Lentil Picadillo 🌽 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This vegan bowl is inspired from one of my favorite LA spots @tocayaorganica which is sadly not here in Miami!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The bowls are not identical, mine is lighter and not as spicy. I did add a drizzle of my Cashew Cilantro dressing which does have a small kick from the red pepper flakes.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This bowl is great for lunch or dinner, and makes a large portion to share with your friends or keep on hand for meal prepping throughout the week.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you make this recipe be sure to tag me!
⠀⠀⠀⠀⠀⠀⠀⠀
  • Recipes
    • Salads & Bowls
    • Breakfast
    • Pizza & Pasta
    • Main Dishes
    • Soups
    • Appetizers & Snacks
    • Beverages
    • Bread & Loafs
    • Tacos, Burritos, Wraps, & Rolls
    • Toasts & Sandwiches
    • Dessert
  • Wellness & Nutrition
  • Lifestyle
  • Products
  • Home
  • About
  • Blog
    • Recipes
      • Salads & Bowls
      • Breakfast
      • Pizza & Pasta
      • Appetizers & Snacks
      • Soups
      • Tacos, Burritos, Wraps, & Rolls
      • Beverages
      • Main Dishes
      • Toasts & Sandwiches
      • Bread & Loafs
      • Dessert
    • Wellness & Nutrition
  • Products
  • Links

The Plant Collective

Plant-Based Living

  • Home
  • About
  • Blog
    • Recipes
      • Salads & Bowls
      • Breakfast
      • Pizza & Pasta
      • Appetizers & Snacks
      • Soups
      • Tacos, Burritos, Wraps, & Rolls
      • Beverages
      • Main Dishes
      • Toasts & Sandwiches
      • Bread & Loafs
      • Dessert
    • Wellness & Nutrition
  • Products
  • Links

Bread & Loafs, Recipes · January 21, 2022

Rosemary Cornbread Muffins – GF/V

Jump to Recipe Print Recipe

Calling all cornbread lovers! These Rosemary Cornbread Muffins are my current favorite snack and breakfast when I’m in a hurry. They’re incredibly easy to make and last up to 5 days in an airtight container on your counter.

rosemary cornbread muffins

Rosemary Cornbread Muffins

These flavorful muffins are so incredibly easy to make and require minimal ingredients. Here is exactly what I used:

  • Yellow Cornmeal.
  • Gluten-Free All-Purpose Flour.
  • Baking Powder.
  • Pink Himalayan Sea Salt.
  • Coconut Sugar.
  • Soy Milk.
  • Fresh Lemon Juice.
  • Kite Hill Yogurt.
  • Flax Eggs.
  • Vegan Butter.
  • Fresh Rosemary.
  • Agave.

If you’re not a fan of rosemary, you can replace it with another herb like thyme or remove it completely.

rosemary cornbread muffins

Vegan & Gluten-Free

It’s incredible how far vegan and gluten-free cuisine has come. With the help of vegan yogurt, vegan butter, gluten-free flour, and eggs made from flax seeds, I was able to create delicious muffins that taste and feel like “regular” muffins.

You can of course substitute any of these ingredients, though I hope you will choose the vegan alternative as there is no cruelty involved!

rosemary cornbread muffins

{If you like this recipe, you’ll love my BAKED OATS and my PUMPKIN BREAD.}

rosemary cornbread muffins
Print Recipe

Rosemary Cornbread Muffins

Delicious and easy bite sized rosemary cornbread muffins made from vegan and gluten-free ingredients.
Servings: 12 muffins

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup gluten-free all-purpose flour regular all-purpose flour works too
  • 1 tbsp baking powder
  • 1 tsp pink himalayan sea salt
  • 1/2 cup coconut sugar
  • 1/2 cup soy milk any plant based milk works, but soy milk is the creamiest
  • 1/2 lemon, juice from
  • 1/2 cup kite hill vegan yogurt
  • 2 flax eggs 6 tbsp water mixed with 2 tbsp flax meal
  • 1/4 cup melted vegan butter
  • 2 sprigs finely chopped rosemary leaves
  • agave optional topping

Instructions

  • Preheat your oven to 400 degrees and add your flax eggs to a dish.
  • In a mixing bowl add your dry ingredients (cornmeal, flour, baking powder, sea salt, coconut sugar) and whisk well.
  • In a separate bowl mix together your wet ingredients (flax eggs, soy milk, lemon juice, yogurt, butter.) Then pour into the bowl of your dry ingredients. Use a rubber mixing spatula to ensure ingredients are well combined. Lastly, mix in the chopped rosemary.
  • Line a muffin tray with 12 liners and spray with a bit of oil to avoid sticking. Pour mixture into each muffin liner about 3/4 of the way full.
  • Bake muffins for 25-30 minutes. Let cool for at least 10 minutes, then enjoy as is or with a drizzle of agave. Store in an airtight container on the counter for 5 days.

In: Bread & Loafs, Recipes · Tagged: baked goods, cornbread, muffins, rosemary, rosemary cornbread muffins

join the club

You’ll Also Love

Beet Pancakes
Hydrating Beet Juice
kidney bean beet burgersKidney Bean Beet Burgers
Next Post >

Carrot Ginger Miso Dressing – 10 Minutes!

I’m Annie. Plant-based nutritionist, blogger, food photographer, recipe developer, & meal planner based in LA.

join the club

Categories

  • Appetizers & Snacks
  • Beverages
  • Bread & Loafs
  • Breakfast
  • Dessert
  • Main Dishes
  • Pizza & Pasta
  • Recipes
  • Salads & Bowls
  • Soups
  • Tacos, Burritos, Wraps, & Rolls
  • Toasts & Sandwiches
  • Travel
  • Wellness & Nutrition
Corn & Zucchini Summer Salad

Recipes, Salads & Bowls · May 24, 2022

Corn & Zucchini Summer Salad

We’ve got you covered for the ultimate summer salad. This Corn & Zucchini based salad has an abundance of flavors while keeping super light and refreshing for hot summer days. Paired with this delicious vegan salad is a tangy Champagne…

Read More

Recent Posts

  • Deconstructed Burger Bowl – Vegan and Healthy
  • 15 Minute Creamy Mushroom Udon Noodles
  • Corn & Zucchini Summer Salad
  • Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF
  • Springtime Arugula Salad with Lemon Vinaigrette – Vegan & Healthy
See All Categories >

Categories

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

on the blog

Deconstructed Burger Bowl – Vegan and Healthy

Deconstructed Burger Bowl – Vegan and Healthy

15 Minute Creamy Mushroom Udon Noodles

15 Minute Creamy Mushroom Udon Noodles

Corn & Zucchini Summer Salad

Corn & Zucchini Summer Salad

Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF

Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF

instagram

Follow @theplantcollective_

life lately 🍵🌷🥯🐕 life lately 🍵🌷🥯🐕
banana split — ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Wheth banana split —
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Whether you’re looking for a sweet breakfast, satisfying dessert, or something healthy for your kids 🍌 I looove this banana split because it tastes like dessert but is super nutritious and satiating. And it only takes 5 min!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Start by carefully splitting a banana down the middle. Top with any yogurt, I love @culinayogurt vanilla bourbon.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Top with berries, cinnamon, dark chocolate chips, nut butter, and crushed nuts, I recommend Brazil nuts. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganrecipes #vegankids #healthyvegan #healthybreakfast
Deconstructed Burger Bowl 🍔🥗 ⠀⠀⠀⠀⠀ Deconstructed Burger Bowl 🍔🥗
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For when you’re craving a burger but you wanna be healthy 😉 I used the healthiest veggie burgers on the market @actualveggies idk how they do it but their burgers have NO funky ingredients like most vegan and veggie burgers, and taste sooo so good
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Drizzled on top is a chipotle cashew dressing, it tastes just like the spicy cashew dressing from sweetgreen! Check it out :
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
bowl—
1/2 head romaine, chopped
1 tomato, chopped
4-5 pickles
1/2 avocado, sliced
1/3 cup chopped red onion
1 green burger from @actualveggies
1/2 sweet potato
⠀⠀⠀⠀⠀⠀⠀⠀⠀
creamy chipotle dressing—
1 cup soaked cashews (soak overnight or in boiling water for at least 20 minutes)
2 tsp chipotle powder
1 cup filtered water
1 lime, juice from
2 tbsp nutritional yeast
6 garlic cloves
3 tbsp rice vinegar
2 tbsp maple syrup
1.5 tsp sea salt
3 tbsp tamari
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Prep your ingredients – chop the romaine, chop up a tomato, chop up part of a red onion, slice half an avocado, and chop your sweet potato into wedges. Assemble ingredients to a bowl along with the pickles and top with a cooked burger of your choice.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 For the dressing, blend all ingredients together and drizzle desired amount over the salad. Store the rest in the fridge for up to a couple weeks. Toss and enjoy immediately.
Creamy Mushroom Udon Noodz ~ ⠀⠀⠀⠀⠀⠀⠀ Creamy Mushroom Udon Noodz ~
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Inspired by my fave vegan restaurant in Miami @planta 💚 If you ever try one of my recipes, let it be this one. I could describe how fkn good it is, but I’d rather you go try for yourself! Recipe ⬇️ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
- 2 containers precooked udon noodles (find at Hmart or any Asian market)
- 3/4 cup sliced cremini mushrooms
- 1 shallot, diced
- 5 garlic cloves, minced
- avocado oil
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 cup full fat coconut milk
- 2 tbsp vegan cream cheese
- green onions
- chili oil
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Heat avocado oil on your pan. Add the shallot, garlic, and mushrooms and cook for about 4-5 minutes on a medium low heat.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 Add in the tamari and rice vinegar and cook for a few minutes allowing the mushrooms to soak up the flavor.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 Add in the coconut milk. Once it has begun to reduce, add in the udon noodles and gently stir until the noodles are no longer stuck together.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
04 Divide between two bowls and top with green onion and chili oil. Enjoy immediately.
Corn & Zucchini Summer Salad with Champagne Vinaig Corn & Zucchini Summer Salad with Champagne Vinaigrette 🌽
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
salad—
1 cup Arugula
1 cup Finely Chopped Romaine
1/2 cup Frozen Fire Roasted Corn
1/2 Large Zucchini
1 or 2 tbsp Vegan Feta
1/2 Avocado
⠀⠀⠀⠀⠀⠀⠀⠀⠀
champagne vinaigrette—
1/2 cup Champagne Vinegar
1/2 cup Olive Oil
2 tsp Dijon Mustard
2 tbsp Maple Syrup
1 Shallot
1 tsp Sea Salt
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Blend all vinaigrette ingredients until smooth and creamy. Store in the fridge for up to two weeks.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 Pan fry your frozen corn in avocado oil until heated throughout then set aside. Chop your zucchini into bite sized pieces and sauté in avocado oil until browned on both sides. Make sure to stir frequently.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 Assemble your salad! Start with the romaine and arugula then top with the corn, zucchini, sliced avocado, vegan feta crumbles, and a drizzle of your dressing.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganrecipes #plantbased #healthyrecipes #salad
Nut-free Whipped Tofu Cream Cheese ⠀⠀⠀⠀⠀ Nut-free Whipped Tofu Cream Cheese
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ever since I tried tofu cream cheese in New York I’ve been obsessed. Why tofu cream cheese isn’t a thing anywhere else is beyond me??
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Luckily it’s extremely easy to make at home. All I did was blend high protein tofu in a food processor with sun dried tomatoes, chives, sea salt, and nutritional yeast. It works as a dip or a spread as pictured here.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here’s my exact recipe:
— 1 container high protein tofu
—3 oz sun dried tomatoes
—1/4 cup chopped chives
—2 tbsp nutritional yeast
—1/4 tsp sea salt
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Blend in a food processor until smooth and creamy. Scrape down the sides as needed.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optional toppings are extra virgin olive oil, red chili flakes, and herbs. Use as a dip or atop a bagel or toast.
Fruity Spring Salad 🍓🥗🫐 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Do you like fruit in your salads?? I never used to but it has been hitting lately! This salad is super easy and perf for warmer spring days. You’ll need:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— Arugula & Spinach
— Sliced Cucumbers
— Sliced Snow Peas
— Sliced Radish
— Blueberries
— Strawberries
— Avocado
— Lentils
— Slivered Almonds
— Vegan Ricotta
— Lemon Vinaigrette (juice of 2 lemons, 1/4 cup olive oil, 2 minced garlic cloves, 1/4 tsp sea salt, 1/4 tsp pepper, 1 tsp dijon mustard)

#veganrecipes #plantbased #springsalad #healthysalad
Favorite breakfast of the moment—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— @zakthebaker poppyseed bagel
— vegan cream cheese 
— thinly sliced cucumbers 
— arugula
— @wearebrightland chili oil
— salt & pepper
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Happy Tuesday 🥯
Street Corn Bowl with Tofu Lentil Picadillo 🌽 Street Corn Bowl with Tofu Lentil Picadillo 🌽 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This vegan bowl is inspired from one of my favorite LA spots @tocayaorganica which is sadly not here in Miami!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The bowls are not identical, mine is lighter and not as spicy. I did add a drizzle of my Cashew Cilantro dressing which does have a small kick from the red pepper flakes.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This bowl is great for lunch or dinner, and makes a large portion to share with your friends or keep on hand for meal prepping throughout the week.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you make this recipe be sure to tag me!
⠀⠀⠀⠀⠀⠀⠀⠀
Mexican Lasagna 🌱 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mexican Lasagna 🌱 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I made this recipe for @abbotsbutcher May recipes, find the recipe in the link in their bio!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It’s cheesy, decadent, filling, flavorful, and so fun to put together. Seriously one of my favorite creations. Go try it!!!
  • Privacy Policy
  • Links

Copyright © 2022 The Plant Collective · Theme by 17th Avenue