Hummus is something I eat everyday. Whether as a spread, dip, or on its own, hummus is my favorite way of getting protein. My sweet chili hummus is the perfect mix of sweet and spicy. It is really simple and easy to make as you can use fresh or canned chickpeas.
This hummus is ideal for sandwiches, pita bread, vegetables sticks, and as a salad dressing.
I’m excited to hear what you guys think of this recipe! Share your favorite hummus recipe in the comments!
I like eating oats for breakfast as they’re filling and filled with fiber. Throughout the winter nothing beats a hot bowl of oatmeal. But as it’s now summer, I crave something cooler. It takes the same amount of time to prepare as regular oatmeal and is just as filling, rich in fiber, and delicious! I tend to add whatever nuts and seeds I already have in my pantry, so feel free to improvise. My recipe is a little different each time but pumpkin seeds and shredded coconut are my go-to’s!
This is one of my favorite recipes and I have for breakfasts multiple times a week. What is your favorite way of preparing oats in the summer?
Some mornings I wake up instantly craving sweet and fluffy pancakes. As you may have noticed, I like to put a healthy touch to “unhealthy” meals so I can enjoy them whenever I want, without feeling guilty.
The pancakes are perfectly fluffy, creamy, and tasty. I topped them with some coconut chia pudding (imitating whip cream, not the real deal but still good) and some fresh strawberries. It was a filling breakfast that completely satisfied my morning cravings.
I hope you’ll try this delicious and healthy breakfast soon, make sure to tag me if you do!
I’ve recently come up with a new chia pudding recipe that I think beats my previous low-fat oat milk recipe. This version uses coconut milk which makes all the difference!
It’s really easy to make. Start with a can of organic full fat coconut in a bowl and mix in 3 tablespoons of chia seeds and 1 teaspoon of vanilla extract or powder (if you like some spice to it – add a tsp. cinnamon). After thoroughly mixing it, place it in an airtight container in the fridge for at least 12 hours. Try to stir it a few times within this time period for best results.
I enjoy mine with oatmeal and as a base for smoothie bowls but you can easily enjoy it as is! You can also easily serve it as a healthier dessert. Try it with raspberry compote or fresh strawberries. This has become one of my fridge essentials and will likely become one of yours after trying it!
I can’t imagine a more satisfying breakfast than oatmeal. I love that it’s filling, wholesome, healthy, and the variety of toppings makes me never get tired of it.
I like to top my morning bowls with fresh fruits like strawberries, bananas, blueberries, or kiwis. To add an extra creamy touch I add chia pudding or nut butters. I’m also a sucker for fruit compotes. It’s very easy to make – all you do is cook up some frozen fruits with (plenty) of sugar on top and cook it until it’s a thick mass. You can eat it cold or hot – as you like it. My favourite fruit compotes is apple, raspberry, and rhubarb.
But my favourite topping must be my homemade granola (recipe here)! The crunchy nutty sweetness fits perfectly with the wholesome oat flavour.
and not to forget! I love topping my bowls with chickpea cookie dough. It’s protein dense and very creamy and delicious! You’ll have to try it!
What’s your guys favourite oatmeal trick? Let me know!
If I could eat greasy vegan pizza every day without gaining an enormous amount of weight, I would do it. If you’re a regular here I think you might have noticed an obsessive pattern by now!
I often find myself caught between the worlds of vegan junk food and healthy vegan nutrition. I love them both but realize that the latter is more beneficial for my overall well-being. Is there such a thing as healthy, nutritional pizza? The answer is YES!
This is one of my favorite lunches and even though it’s healthy it still gives you that sinful junk food vibe! I use a whole grain tortilla for the crust, add pizza sauce, all kinds of vegetables (I love topping mine with potatoes and black beans), and top with a tiny bit of vegan parmesan cheese. I serve it with a bunch of greens and voila! I have the perfect lunch!
You can easily add some more traditional vegan cheese to yours- I’m just a weirdo who prefers mine without.
I love experimenting with new recipes and when I first heard about edamame beans in smoothie bowls, I was a bit skeptical. After trying it myself I am officially a convert.
The edamame itself does add any noticeable flavor to the smoothie; it does however pack it with much need protein that fills you up. I had a hard time finishing mine and for those who are familiar with my appetite, that says a lot!
This smoothie bowl contains the following: edamame beans, fresh spinach, frozen mango, a banana, and oat milk. For the topping, I added my homemade granola, hemp seeds, chia seeds, chopped almonds, and a sliced apple!
Do you guys have recommendations for making your smoothie bowls more filling? Please share in the comments! I’m pretty new to the smoothie bowl world!
I recently made Danish “Frikadeller” my way. My version doesn’t really resemble the traditional kind as it doesn’t contain pork. Something about a cruelty-free, vegan dish makes it taste better than the original.
These are very simple to make and go perfectly with traditional Danish sides like potatoes, gravy, salad, and bread.
Hope you enjoy my vegan version of a Danish classic!
This granola is so tasty that even after eating it almost every single day for the last 6 months, I’m still not tired of it. The process of making it is also enjoyable as it produces that nice baking aroma (people are always telling me how good it smells!).
This is a plant-based recipe without the added-sugar found in most store-bought granolas. Its also a great way to get rid of any and all nuts lying around in your pantry.
Enjoy! I like to eat my granola on top of oatmeal, chia puddings, yogurt, as well as just grabbing a handful out of the mason jar now and then.