Gluten Free - Vegan - Delicious - No B.S.

Ingredients:

+ 1 15 oz can of black beans

+ 1/4 c all natural peanut butter or almond butter

+ 2 tbl cocoa

+ 1/2 quick gluten-free oats

+ 1/3 c organic brown sugar

+ 1/4 c coconut flakes

+ 1/4 c coconut oil

+ 1 tsp baking powder

+ 1/2 c vegan chocolate chips + handful for after ingredients are blended.

Directions:

1. Preheat over to 350 degrees.
2. Combine all ingredients except a handful of chocolate chips in Vitamix or blender/food processor. Blend until smooth and creamy.
3. Stir in a handful of chocolate chips.
4. I use a cupcake pan – rub coconut oil into each individual cupcake, I use a paper towel and rub it in my coconut oil and onto the pan. Fill each cupcake pan halfway with brownie batter. Sometimes I add a swirl of almond butter to the brownies in each cupcake.
5. Bake 9-12 minutes. I check at 9 minutes with a toothpick then every minute after. You’re looking for a clean toothpick a firm sponge feel.

 

Nutritional Facts 
- yield 9 brownies -

As frothy 1, 2, Avocado 

Ingredients 

+ 1 c hot water

+ 1 c homemade cashew milk (or sub other nut milk)

+ 1 scoop Tenzo Tea Matcha

+ 1/4 Avocado (secret frothy trick)

+ dash of cinnamon

++ if you like it sweet: add – agave or half a frozen banana

Instructions

Add everything to Vitamix or blender – blend on high for 1-2 minutes until frothy.

Plant-based - GF - V 

Ingredients:

+ 3 garlic cloves, minced

+ 3 c vegetable broth (v + gf check labels!)

+ 1 small onion, chopped

+ 1 Green Pepper, chopped

+ 1 red pepper, chopped

+ 1 jalapeno, chopped

+ 28oz can crush tomatoes

+ 15oz can black beans

+ 15oz can kidney beans (really whatever beans you like or have)

+ 1c uncooked quinoa, rinsed

+ 1 large sweet potato (about 1lb,) peeled and chopped into small cubes (bigger the cube longer it takes to cook, which can feel like forever when you’ve been smelling this all day)

Seasonings:

+ 2tbl chili powder (= 1/2tsp garlic powder, 1/2tsp onion powder, 1/2tsp crushed red pepper flakes, 1/2tsp dried oregano, 1tsp paprika, 3tsp ground cumin, 2tsp salt, 2tsp pepper. In case your like me and never have any)

+ 1tsp cumin

+ ½ tsp salt

+ ½ tsp paprika

+ 1/4 tsp red chili pepper flakes

Toppings:

+ Avo nuggets, halved avocado cut into cubes

+ Corn chips

Instructions:

1. Saute onion, season liberally with S & P. Cook until translucent. Add garlic and then cook for 30 more seconds. (I do this because I think it adds flavor but mostly because this used to be Turkey Sweet Potato Quinoa Chili and that’s this is the part when you would cook the turkey – basically a habit (at least I broke the meat habit.)
2. Then add to 6-quart crock pot. Add remaining ingredients & seasonings, except toppings. Let cook on low for 5-6 hours, or low for 3 hours, or when sweet pots are tender.
3. Portion 1 cup (Yields 8-12 servings depending on how hardy your eaters are. Add toppings. (Set aside extra broth for when reheating, or water works just fine for reheating.)
4. CHOW DOWN!
5. Freezes Well!

 

Ingredients

+ 1/4 c chickpeas (seasoned w/ cumin, parsley & garlic)

+ 1 c roasted beets

+ 1 handful arugula

+ 1 handful of purple cabbage (great for healthy gut)

+ 1 handful of spinach

+ dressing: lemon juice, tahini, olive oil

+ pistachios

 

Nutritional Facts