THE BLOG

WHAT YOU’LL NEED:

1/2 cup rolled oats
1.5 tbsp chia seeds
1/8 tsp cinnamon
3/4 cup almond milk (nut milk)

Optional fruit, granola, nuts, coconut yogurt, and seeds for layers

HOW TO PREPARE:

1. Combine the oats, chia seeds, cinnamon and almond milk in a mason jar, mix together, put the lid on, and leave in the fridge over night (you make this right before bed)

2. In the morning, grab a new mason jar

3. Layer 1/2 the overnight oats at the bottom, then layer fruit, nuts, granola, yogurt, anyt

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WHAT YOU’LL NEED:

CRUST:

2 large sweet potatoes (2 cups of smashed, baked sweet potato)
3.5 cups oat flour (I made my own with rolled oats in the blender)
1/4 tsp baking powder
1/2 tsp oregano
1/2 tsp salt
1 tbsp olive oil

CHEESE SAUCE:

1 cup soaked cashews overnight
1/2 cup nut milk of your choosing
1/4 cup nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder
2 tbsp tapioca flour

TOPPINGS:

Anything you want to top your pizza with

PIZZA SAUCE

HOW TO PREPARE:

1. Prepare your sweet potatos the nig

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WHAT YOU’LL NEED:

4 cups of your noodle of choice (I chose simple truths egg noodles)
1 can coconut milk
15 ounces of tuna (I used 3, 5 oz cans)
1 cup frozen peas
2 carrots
3 celery sticks
1/4 red onion
2 tbsp tapioca starch
1 tbsp Garam Marsala (optional, but I enjoy it)
1 tsp salt
1 tsp pepper
1 tbsp dill weed
1 cup water

Optional cheese, or dairy free cheese to top.

HOW TO PREPARE:

1. Boil some water on your stove, and cook your noodles

2. Set your oven to 375 F

3. Wash and chop your carrots an

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what you’ll need

1/2 yellow onion
1/2 sweet potato
1 can red kidney beans
1 can black beans
1 cup red lentils
1 red pepper
1 carrot
5 tomatoes
2 cups spinach
optional lime
optional vegan cheese
optional parsley for topping
optional sesamee seeds

Sauce:

1 can coconut milk
1 cup water
2 tbsp arrow root
1.5 tbsp cumin
1 tsp salt
1 tsp liquid aminos
1 tsp Worcestershire
1 tsp garlic powder
1 tsp pepper
1 tsp ginger powder 

How to prepare

1. Drain & rinse your beans

2. Chop your veggies

3. Rinse your lentils

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what you’ll need (serves 2)

1/2 lb wild alaskan salmon
3 cups kale
1/2 cup brussel sprouts
1 avocado
1/2 medium sweet potato
2 tbsp dried cherries (optional)
sesame seeds for toppings
(1 tbsp per dish is recommended)

Dressing:

1/8 cup extra virgin olive oil
2 tbsp coconut aminos
1 tbsp local honey
1/2 juice of a lime
salt and pepper to taste

what you’ll need

1. Set oven to 375 F

2. Mix dressing ingredients together. Coat 1/3-1/2 the dressing on the salmon and bake for 18-20 minutes

3. Half

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What you’ll need

2 cups dried egg noodles (I used simple truth from Kroger)
1 can (13.66 oz) unsweetened coconut milk
1/2 cup water
1 bag (12 oz) frozen vegetable mix (I used simple truth corn, carrot, peas and green beans)
1 cup frozen spinach
2 cans (14oz) canned tuna in water
1 tbsp garam marsala spice (optional, but it makes the dish!)
1 tbsp dried dill
1 tsp paprika spice
2 tbsp tapioca flour
Optional 7oz of cheese (I used vegan daiya pepper jack)
Optional buffalo sauce

My baking dish is about 2.5” ...