There's something about a cozy chai latte that just screams Fall to me (even if we don't get the usual "Fall" weather here in Florida!
For the Chai Concentrate:
- 2 cups water
- 2 black tea bags (like English breakfast) or 4 grams of loose-leaf tea leaves
- 2 whole cloves
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 2 TB pure maple syrup
You’ll use 1/2 cup of homemade chai concentrate at a time to make a latte. This concentrate stores well in the fridge, for up to 2 weeks. You can make up to 4 lattes with this concentrate. And the recipe can easily be doubled or tripled.
To Make a Latte:
- 1/2 cup chai tea concentrate from the recipe above
- 3/4 cup dairy-free milk: coconut milk, almond milk, oat milk
- 1 TB pure maple syrup or honey
- pinch ground cinnamon
If you don't want to make the concentrate you can always just buy an organic chai tea bag and that should work too!
Looking for a quick, nutritious lunch that even your picky eaters will love? This Broccoli, Edamame & Chickpea Pasta Salad is packed with plant-based protein and fresh veggies, making it a perfect go-to meal for busy days. Whether you're meal prepping for the week or need a healthy side dish, this salad has you covered—wholesome, satisfying, and ready in minutes!
Ingredients:
- 4 ozs Chickpea Pasta (dry)
- 1 cup Broccoli (cut into florets)
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1 tsp Italian Seasoning
- 1 tbsp Hemp Seeds
- 1 tbsp Nutritional Yeast
- 1 cup Frozen Edamame (thawed)
- 1/2 Cucumber (medium, sliced)
- Sea Salt & Black Pepper (to taste)
- 1 tsp Garlic Powder (I did not measure how much garlic powder I used, just use as much as you'd like!)
Instructions:
- Cook the pasta according to package directions. Add the broccoli for the two last minutes of cooking.
- In a large bowl, combine the remaining ingredients. Add the pasta and broccoli and season with salt and pepper to taste. Toss well to coat.
- Serve immediately or chill in the refrigerator for 30 minutes. Enjoy!
This recipe is one of my new favorites for pancakes - because sometimes you just want pancakes, right?! Or if you're more of a waffle person (to be honest I love them but haven't made them in forever) I suspect you can use this batter for that too! Sweet potatoes are rich in vitamin C, vitamin A (from beta-carotene) and potassium, which support immune function, vision, and heart health.
Ingredients:
- 2 Sweet Potato (small)
- 4 Egg (whisked)
- 1 tbsp Coconut Oil
- 1/2 tsp Cinnamon
- 2 tbsps Maple Syrup
Instructions:
- Peel sweet potato and dice into small cubes. Fill a saucepan with 2 inches of water and bring to a boil. Drop the sweet potato in and steam for 7 minutes or until tender when pierced with a fork. Drain off the liquid and transfer the steamed sweet potato to a bowl and mash with a fork.
- Measure out about 1/2 cup of mashed sweet potato per serving and add it to a bowl. Add in the eggs and mix well.
- Melt coconut oil in a large skillet over medium heat. Once hot, pour pancakes in the skillet, no more than 1/8-1/4 cup of batter at a time. Cook each side about 3-5 minutes or until browned. Divide pancakes onto plates and top with cinnamon and maple syrup. Enjoy!
I love having delicious sheet pan recipes on hand for this time of year! It's always busier and this is a delicious recipe that is easy to throw together. Plus it incorporate sweet potatoes which are a fall favorite for a reason—they're packed with nutrients and health benefits! They’re an excellent source of beta-carotene, which our bodies convert into vitamin A, helping boost eye health and the immune system. They're also high in fiber, aiding digestion and helping to keep you feeling full longer.
Ingredients:
- 2 Sweet Potato (Japanese, small, cubed)
- 1 bulb Fennel (sliced thin)
- 1 Yellow Onion (large, chopped into large wedges)
- 1 tbsp Avocado Oil (divided) 1/2 tsp Sea Salt (divided)
- 1 1/2 tbsps Fresh Oregano (chopped, divided)
- 1 lb Salmon Fillet
- 1/2 cup Green Olives (pitted)
- 1 tbsp Lemon Juice
Instructions:
- Preheat the oven to 425ºF (215ºC).
- Place the sweet potato, fennel, and onion on a large baking sheet. Add 2/3 of the oil and season with half of the salt and half of the oregano. Toss to combine.
- Place in the oven and bake for 20 minutes, flipping halfway through.
- Remove the baking sheet and add the salmon. Drizzle the salmon with the remaining oil, salt, and oregano. Return to the oven and bake for 12 to 15 minutes, depending on thickness, or until cooked through.
- Scatter the olives on the baking sheet and squeeze lemon juice over top of everything. Divide evenly between plates and enjoy!
Fall is the perfect time to enjoy carrots, one of nature's tastiest root veggies. The cooler weather makes them sweeter and crunchier, perfect for soups, stews, or snacks. Their bright orange color comes from beta-carotene, which is converted into vitamin A—a nutrient essential for eye health. So this recipe is a delicious way to get in your carrots this season!
Ingredients:
- 1 3/4 cups Canned Coconut Milk
- 3 Banana (medium, ripe, mashed)
- 1/4 cup Coconut Flour
- 1/2 tsp Baking Soda
- 6 Carrot (medium, shredded)
- 3/4 cup Unsweetened Shredded Coconut (plus more for garnish)
- 1/2 cup Dark Chocolate Chips
Instructions:
- Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.
- In a large mixing bowl, stir together all the ingredients until well combined. Transfer to the baking dish and spread evenly. Bake for 55 minutes.
- Garnish with shredded coconut (optional). Slice and enjoy!
