This toast recipe is fairly simple but packed with nutrients that help keep you feeling full, energized, and satisfied. Eggs provide high-quality protein and choline, an important nutrient for brain health and hormone function, while chickpeas add fiber and plant-based protein to help support healthy blood sugar levels. Avocado contributes heart-healthy fats that are essential for hormone production, and the combination of protein, healthy fats, and fiber makes this a balanced meal that can help reduce energy crashes and keep you fueled throughout the morning. 🌿🍳🥑
Ingredients:
- 1 1/2 tsps Apple Cider Vinegar
- 1 Egg
- 1/2 cup Chickpeas (cooked)
- 1/4 Avocado (small)
- 1/2 tsp Lemon Juice
- 1/2 tsp Everything Bagel Seasoning
- 1/8 tsp Chili Flakes
- Sea Salt & Black Pepper (to taste)
- 1 3/4 slices Gluten-Free Bread (sliced, toasted)
Directions:
- Bring a pot of water to a rolling boil and add the vinegar. Stir the water with a spoon to create a whirlpool. Carefully add the egg(s) to the water. Cook for three to four minutes until cooked to your liking. Use a slotted spoon to carefully remove the egg(s) and place them on a plate lined with a paper towel to absorb the excess liquid.
- Add the chickpeas to a bowl and mash with a fork. Mash in the avocado. Add the lemon juice, everything bagel seasoning, chili flakes, salt, and pepper.
- Spread the chickpea mixture onto the bread. Top with the poached egg, and season with salt and pepper. Enjoy!
1 serving
This Tempeh & Quinoa Mediterranean Bowl is a fresh, protein-packed meal loaded with quinoa, crispy tempeh, colorful veggies, and a bright lemon oregano dressing. It's an easy, nourishing lunch or dinner that's perfect for meal prep.
Ingredients:
- 1/3 cup Quinoa
- 2 tsps Extra Virgin Olive Oil
- 2 tsps Lemon Juice
- 1/4 tsp Oregano
- 1/8 oz Avocado Oil Spray
- 8 ozs Organic Tempeh (sliced)
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Chickpeas (cooked)
- 1 1/4 cups Cherry Tomatoes (halved)
- 1/4 Cucumber (medium, chopped)
- 1/4 cup Pitted Kalamata Olives
- 2 cups Arugula
- 1/4 cup Parsley (chopped)
Instructions:
- Cook the quinoa according to the package directions. Set it aside.
- In a bowl, combine the oil, lemon juice, and oregano. Set aside.
- Heat a pan over medium heat and spray with oil. Add the tempeh, and season with salt and pepper. Cook for four to five minutes per side until browned.
- Divide the cooked quinoa, tempeh, chickpeas, tomatoes, cucumbers, olives, arugula, and parsley evenly between bowls. Pour the dressing evenly over each bowl. Enjoy!
These White Bean & Sweet Potato Summer Rolls are a fresh, nourishing meal that's packed with plant-based protein, fiber, and vibrant flavor. Roasted sweet potatoes, creamy white beans, crisp carrots, and fragrant Thai basil are wrapped in delicate rice paper and paired with a simple lemon tahini dipping sauce. They're light enough for warm summer days but satisfying enough to keep you full for hours.
Ingredients:
- 2 Sweet Potato (peeled, chopped)
- 1/16 oz Avocado Oil Spray
- Sea Salt & Black Pepper (to taste)
- 4 Rice Paper Wraps
- 3/4 cup Thai Basil
- 2 cups White Navy Beans (cooked, drained, rinsed)
- 1 Carrot (medium, julienned)
- 1 tbsp Tahini
- 1/2 Lemon (juiced)
Instructions:
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper. Arrange the sweet potatoes on the baking sheet. Spray with oil and season with salt and pepper. Cook in the oven for 25 to 30 minutes until cooked through. Let cool slightly.
- Soften one sheet of rice paper by submerging it in a shallow dish of water for five seconds. Transfer to a plate. Arrange the basil, sweet potato, beans, and carrots on top.
- Fold the bottom edge over the filling, then fold in the sides. Roll tightly until fully wrapped and transfer to a plate. Repeat with the remaining ingredients.
- In a bowl, whisk the tahini and lemon juice. Season with salt, and add a splash of water if the sauce is too thick.
- Serve the summer rolls with the tahini sauce. Enjoy!
2 servings
I truly love smoked salmon. When I was vegan for all of those years I missed smoked salmon a lot! (although to be fair I did find a banging smoked 'carrot' recipe, sounds weird but it was really good!). This recipe is pretty classic, at least in the NYC area. It's one of my favorite brunch items and even Ben has taken a liking to it!
If you're in NYC get yourself a delicious gf bagel!- ask me my favorite place and you will not be sad you did, bonus - they ship if you're not in NYC!)
Ingredients:
- 3/4 oz Vegan Cream Cheese (Regular)
- 4 slices Gluten-Free Bread (toasted)
- 6 ozs Smoked Salmon
- 1/2 Cucumber (small, sliced)
- 2 tbsps Red Onion (finely sliced)
- 2 tsps Capers
- 2 tbsps Lemon Juice
- 2 tbsps Fresh Dill (chopped)
Instructions
- Spread the cream cheese over each slice of bread. Top evenly with the smoked salmon.
- Add the sliced cucumber, red onion, and capers over the salmon. Finish with the lemon juice, fresh dill, and a sprinkle of salt and pepper. Enjoy!
2 servings
This Crispy Tofu & Lentil Power Bowl is packed with plant-based protein, fiber, and colorful veggies to keep you satisfied and energized. Featuring crispy tofu, hearty lentils, and fresh ingredients, it's a nourishing meal that's perfect for lunch or dinner when you want something wholesome, filling, and full of flavor.
Ingredients:
- 10 ozs Tofu (extra-firm, pressed, cubed)
- 1/16 oz Avocado Oil Spray
- 2 tsps Tamari
- 1 tbsp Cornstarch
- 1/4 cup Dry Green Lentils (rinsed)
- Sea Salt & Black Pepper (to taste)
- 1/3 cup Quinoa (dry, rinsed)
- 2 cups Baby Spinach
- 1 tbsp Water
- 2 tsps Tahini
- 1/2 tsp Lemon Juice
- 1 cup Cherry Tomatoes (halved)
Instructions:
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- Add the tofu cubes to a bowl and gently toss with the oil and tamari. Add the cornstarch and gently toss until the tofu cubes are well coated. Arrange the tofu on the prepared baking sheet. Cook in the oven for 20 minutes until crispy.
- Cook the lentils according to the package directions. Drain, rinse under cold water, and set aside. Season with salt and pepper.
- Cook the quinoa according to the package directions. Once cooked, add the spinach and cover for two to three minutes until just wilted. Season with salt and pepper.
- In a small bowl, whisk together the tahini, water, and lemon juice until smooth. Season with salt and pepper.
- Divide the quinoa, spinach, lentils, tofu, and tomatoes evenly between bowls or plates. Drizzle with the tahini dressing. Enjoy!
2 servings
