Vegan sloppy joes are an easy, one-pot meal to cook when you're feeling lazy. Made from staple ingredients you can find in your pantry, they come together in 30 minutes!
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Looking for a healthy dessert to curb your late night cravings, or maybe even a sweet breakfast? Well, my strawberry chia jam yogurt parfait is the perfect summertime treat that is both healthy and delectable! This jam requires just 4 ingredients!
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Are you or a family member allergic to peanuts? In my family, my sister is allergic to peanuts. I found myself missing the classic soft, moist peanut butter cookie we all know and love, so I decided to make an almond butter version! These 5-ingredient almond butter cookies are gluten-free, dairy-free, and vegan, too!
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Have you ever seen those packaged date rolls at the grocery store next to all the dried fruits? Well, if you’ve been buying them, you’re wasting your money. They are super simple to make–all you need are dates and a blender! And some toppings!
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This gluten-free vegan pesto arugula pizza made with Sun Flour Mills’ pizza crust baking mix is suuuuper fluffy and soft, making a pillowy bed for all your toppings! I took one bite and was amazed–it was like eating a cloud.
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Do you have browning bananas yet again? Instead of freezing them, make banana bread! These banana bread bars are gooey, moist, delicious, and gluten-free! Make it dairy-free/vegan by using vegan chocolate chips!
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Do you have ripe avocados laying around? Instead of guacamole, try making this avocado pesto! It’s the perfect pasta sauce or dip for chips! Not to mention, it’s vegan, too! All you need is a blender!
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Looking for a quick and easy dessert? Are you stuck with pantry ingredients? Well, this banana nice cream is perfect for you! All you need are frozen bananas, almond butter, almond milk (or any nut butter/milk you desire), and a blender to whip up this tasty treat!
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The insta-famous Dalgona coffee has its origins in South Korea–it is a whipped coffee that sort of resembles a mousse. The coffee was named as such because it resembles a Korean sponge candy–dalgona. The recipe only calls for 3 ingredients that you probably have in your pantry…so, what are you waiting for? Go try it out and post it on your socials!
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Warm, hearty, and full of plant-based protein, this kabocha soup is perfect for a cold, rainy day. With all this time on your hands due to the safer-at-home mandate, it is a great opportunity to spend time in the kitchen to try new recipes or destress.
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These chickpea brownies are so addicting–I’ve made them for the past 3 weeks! They’re made with simple, clean ingredients, have no refined sugar/flour, are gluten-free/vegan, and are SO yummy! Plus they’re packed with protein from the chickpeas!
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My favorite recipe to bake with my mom, growing up, was lemon blueberry muffins. To relive that nostalgia, I decided to create a gluten-free, vegan version of my favorite muffin. These muffins are the perfect breakfast or snack! They're dense and gooey, topped with a toasted oat crumble!
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These banana nut energy balls are naturally sweetened and perfect for a pre-workout snack. When I wake up, I’m usually not that hungry, and I don’t like eating a lot before working out, so these are perfect to get your metabolism going without weighing you down.
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These bars are raw, gluten and dairy-free, and filled with healthy ingredients! I used GroundUp’s golden milk cashew & coconut butter to spice things up. Eat these bars as a snack, dessert, or pre/post-workout! They store well in the freezer–just take them out 20 minutes before eating to allow them to thaw.
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Chia pudding is a super quick, easy, and healthy breakfast. It's perfect to meal prep ahead of time so you can grab it on the go. Layer chia pudding with yogurt, bananas, and granola and you have yourself a meal that will keep you full until lunch!
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This high protein stovetop oatmeal makes for a hearty, delicious, healthy breakfast. With gluten-free oats and almond milk, this recipe is dietary friendly! Rolled oats are less processed and simple to prepare on the stovetop–it only takes 10 minutes!
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Cheesecake…yet another food that my lactose-intolerant self could not enjoy…until I discovered vegan cheesecake! It is actually a life-changer! And it’s all thanks to cashews!
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Being lactose-intolerant is tough, but with this dairy-free grilled cheese and tomato soup recipe, I can enjoy this classic American dish again and revel in the comfort it brings me.
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There’s so many vegan ice creams available at the grocery store nowadays, but did you know you could make your own at home?! With just 3 simple ingredients (bananas, matcha, coconut milk) you can whip up a light, dairy-free dessert in 5 minutes!
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Chickpeas are a great source of protein for vegetarians and vegans, so I decided to make chickpea tacos. Using corn-tortillas as my gluten-free vessel, I added avocados and tomatoes to top it off. Super healthy and filling. Taco Tuesday never tasted so good!
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