Craving a classic American breakfast, but you can’t have gluten? Or maybe you’re vegan? Well, this recipe is for you! A caramelized banana french toast that is both gluten-free and vegan! Ready in under 20 minutes!
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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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Celebrate the holiday season with my gluten-free, vegan peppermint cheesecakes! They’re a crowd pleaser enjoyed by vegans and non-vegans alike!
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Mango, pineapple, and banana go so well together and make this bowl a tropical paradise! Not only does turmeric make this smoothie bowl a pretty mustard yellow–it also has many health benefits! I always struggle getting smoothie bowls to be a thicker consistency–somehow they always turn out runny. But, the secret is to use frozen fruits!
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My no bake matcha energy balls are the perfect snack for when you are craving something sweet. Naturally sweetened by dates, there are no added sugars in this recipe. These balls are low-sodium and each one has 4 grams of protein!
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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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The traditional pancake contains gluten, dairy, and eggs, so I haven’t been able to indulge in one of my favorite breakfast foods in quite some time. I added red bean because it is another Japanese ingredient and goes great with matcha. These pancakes were super tasty! The matcha flavor is not too overpowering, and the pancakes are thicc! I can’t wait to make these again.
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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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My chicken pesto chickpea pasta made from banza's gluten-free pasta is the perfect solution for when you're craving this Italian staple but are gluten-intolerant. The pasta is also packed with protein, making it more nutritious than regular pasta made from semolina. Add fresh, homemade pesto and some tomatoes, and you have a nice, tasty dinner.
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The quickest way to make chia pudding is with a nut beverage–I love testing out the different flavors that Trader Joe’s comes out with. But, I decided to experiment and make my own matcha chia pudding from ceremonial grade matcha powder.
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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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Ketchup fried rice is a Japanese dish my mom likes to make at home. We don’t cook many traditional Japanese dishes but this one combines my two cultures together: Japan and America. The addition of Foraging Fox’s beetroot ketchup adds another level of flavor to the dish.
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Start your morning with this iced matcha almond milk latte. It's quick and easy to prepare at home. No more $6 lattes from the coffee shop! All you need is milk, matcha, ice, and agave!
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