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Healthy Recipes!!


BREAKFAST

Oatmeal w/ Peanut Butter & Banana


  • 4 1/2 cups water

  • 2 cups rolled oats

  • Pinch of salt

  • 2 bananas, sliced

  • 2 Tbsp peanut butter

  • 1/4 cup chopped almonds

  • 2 Tbsp agave syrupW TO MAKE IT

1. In a medium saucepan, bring the water to a boil. Turn the heat down to low and add the oatmeal and salt. Cook, stirring occasionally, for about 5 minutes, until the oats are tender and have absorbed most of the liquid.

2. Add the bananas, peanut butter, almonds, and agave syrup and stir to incorporate evenly. If the oatmeal is too thick, add a splash of milk.




Lunch

Healthy Turkey Meatballs

  • 20 oz. ground turkey

  • 3.5 oz. fresh or frozen spinach

  • ¼ cup oats

  • 2 egg whites

  • 2 celery sticks

  • 3 cloves garlic

  • ½ green bell pepper

  • ½ red onion

  • ½ cup parsley

  • ½ teaspoon cumin

  • 1 teaspoon mustard powder

  • 1 teaspoon thyme

  • ½ teaspoon turmeric

  • ½ teaspoon chipotle pepper

  • 1 teaspoon salt

  • Pinch of pepper


  1. Preheat the oven to 350 F (175 C).

  2. Chop the onion, garlic, and celery very finely (or use a food processor), then add to a large mixing bowl.

  3. Add the turkey, egg whites, oats, and spices to the bowl and mix thoroughly. Make sure there are no pockets of spices or oats in the mix.

  4. Chop the spinach, green peppers (stemmed and seeded), and parsley. The pieces should be about the size of a dime.

  5. Add the vegetables to the bowl and mix everything until well-combined.

  6. Line a baking sheet with parchment paper.

  7. Roll the turkey mixture into 15 balls (about the size of golf balls) and place them on the baking sheet.

  8. Bake for 25 minutes, until cooked through.



Dinner

Vegan Philly Cheesesteak


  • 1 batch Zardyplants seitan or store bought, see note 1

  • 1 batch Zardyplants provolone, see note 2

  • 2 medium white onions, sliced thinly

  • 2 green bell peppers, sliced thinly

  • ¼ cup reduced sodium soy sauce, divided

  • Sub rolls or other bread/lettuce wraps

  • 16 oz of white button mushrooms, optional


  1. If you are making my recipe, I like to start the veggies and cheese while the pressure is releasing naturally from the pressure cooker (or if steaming on the stove top, during the last 10 minutes of the cooking process).

  2. Start onions sauteing in a pan over medium high heat. You know the drill with me, I cook without oil so I just add a splash of water when things start to stick, just to deglaze the pan. If you use oil, you can start with a splash of that.

  3. After the onions have become fairly translucent, add the peppers and mushrooms. Let those cook down for about 10 minutes and turn down the heat to medium. Add 2 tablespoons reduced sodium soy sauce (or Bragg's liquid aminos * if avoiding soy) during the cooking process. There shouldn't be any need to add anymore liquid as the mushrooms release some of their own.

  4. Whenever the seitan is done, it needs to be rested for 10 minutes. Just tastes better and juicier that way! Continue to cook the veggies if you like, over low heat. If you like them crunchier, turn off the heat for a bit.

  5. Toast your bread if you want to.

  6. After the seitan has rested enough, slice it into quarter inch thick slices and cut those pieces in half lengthwise. Throw all this delicious stuff in the pan with the veggies over medium heat and toss in the other 2 tablespoons of reduced sodium soy sauce or liquid aminos.

  7. Alright, time to assemble this deliciousness. Add a couple scoops of seitan and veg to your sub roll, then add a healthy dollop of my vegan cheese or a couple slices of store bought if that's how you roll. Then add some more seitan and veggies. Finally, make your best attempt to close it up, grab a napkin, and enjoy!

  8. Note on leftovers: only make as many sandwiches as you'd like to eat--this will keep the bread from getting tough in the fridge. Refrigerate leftover seitan and veg separately from leftover cheese. Both will keep in an airtight container for up to 5 days in the refrigerator.



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