Breakfast

Go Bananas! Muffins

Ingredients

  • 3 very ripe bananas, peeled and mashed until smooth
  • 2 large eggs
  • ⅓ cup coconut oil
  • 1 tsp vanilla
  • ½ cup milk alternative
  • 3/4 cup whole wheat flour, or unflavored protein powder
  • 3/4 cup chocolate protein powder
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ cup chocolate chips

Directions

  1. In a large bowl, whisk together the mashed bananas, eggs, oil, vanilla, and milk. In a separate bowl, whisk together the protein powders, coconut flour, baking powder, and cinnamon. Pour the wet ingredients into the dry and mix to combine thoroughly. Stir in chocolate chips. 
  2. Spray or brush muffin tin with oil. Set oven to 350 degrees. Spoon batter into muffin cups. Bake for 20 minutes, then turn off oven and let muffins passively bake for another 10 minutes. Cool before serving. Store in an airtight container in the refrigerator.

Snacks

Easy Breezy Rice Pudding

Ingredients

  • 6 medjool dates or 10 deglet dates, pitted
  • 8 cups milk alternative, divided
  • 1 cup uncooked wild rice
  • 1 (2-inch) cinnamon stick
  • 1 tsp vanilla extract
  • ¼ tsp cardamom

Directions

  1. Using a high-powered blender, blend dates with 4 cups milk.
  2. Brush the inside of a slow-cooker/crockpot with small amount of olive oil. Place blended date mixture, the other 4 cups of milk, and remaining ingredients in the slow cooker and stir to combine.
  3. Set slow cooker on low and cook for 8 hours or until rice is tender, stirring contents at least once. Discard cinnamon stick when cooked through.
  4. Remove rice from slow cooker and place in a glass container. Chill in refrigerator until ready to serve. Pudding thickens as it cools.

Spinach Artichoke Dip

Ingredients

  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • One 14-oz can artichoke hearts, drained and chopped
  • 1 bunch spinach, rinsed well
  • 1 batch ZooFit Vegan Mozzarella- ZooFit Safari page
  • 1⁄2 cup parmesan (real parmesan or ZooFit Vegan Parmesan on page __ in ZooFit Safari)

Directions

  1. Heat olive oil in large skillet over medium heat. Add the onion and the garlic and cook for 7 minutes or until onion is translucent and garlic is smelling heavenly.
  2. Add the artichokes, spinach and mozzarella, stirring carefully and cooking for another 5-7 minutes, or until spinach is wilted.
  3. Transfer spinach dip to a baking dish. Sprinkle with parmesan cheese. Set oven to 350 degrees. Place baking dish in oven and cook for 20-25 minutes, or until top is browning, but not burnt.
  4. Serve with pitas, tortilla chips, or fresh cut veggies.

Lunch

Moroccan Bowl

Ingredients

  • 6 oz precooked quinoa
  • 4 oz dried apricots
  • 1 avocado
  • 1 garlic clove
  • 1 lemon
  • ½ tsp ground cumin
  • 2 tbsp olive oil
  • ¼ cup sliced almonds
  • 4 oz baby arugula

Directions

  1. Thinly slice apricots. Halve the avocado, remove the pit and slice the flesh. Peel and mince the garlic. Halve the lemon.
  2. In small bowl, combine the minced garlic, lemon juice, cumin, 2 tbsp olive oil, 1 tbsp apple cider vinegar/water. Divide cooked quinoa and arugula between 2 dishes. Top with apricots, avocado, and almonds. Drizzle the lemon cumin dressing.

Dinner

Parsnip Poutine

Ingredients

  • 2-3 parsnips, peeled and cut into matchstick pieces
  • 1⁄2 lb. Brussels Sprouts
  • 1 tbsp olive oil
  • Gravy Recipe (see below)
  • 1 cup cheese curds

Gravy Recipe

  • 1 cube veggie bouillon
  • 1 packet miso or other type of veggie broth seasoning
  • 2 cups boiling water
  • 4 tbsp butter (non-dairy or regular, aim for unsalted)
  • 4 tbsp chickpea flour
  • 1⁄2 tsp onion powder
  • 1⁄2 tsp garlic powder
  • ¼ tsp black pepper

Directions

  1. Toss parsnip fries, Brussels sprouts, and olive oil together and place in a baking pan with a lip. Set oven to 400 degrees and roast veggies for 30 minutes.
  2. While veggies are roasting, make the gravy: Crumble cubes into boiling water, mix to dissolve. Melt butter in a saucepan over medium heat. Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk. While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix. Stir for 1.5 – 2 minutes until it thickens to a gravy consistency.
  3. After veggies are cooked thoroughly and gravy is mixed, remove from oven, but leave oven on. Pour gravy over parsnips and Brussels sprouts, sprinkle cheese curds over fries, and return to oven for 10-15 minutes. Turn off oven and let passively bake for 5 minutes.

Thai Poached Tofu

Ingredients

  • 1 tbsp olive oil
  • ½ cup thinly sliced shallots
  • 2 tsp minced ginger 
  • 2 garlic cloves, minced
  • 2 tsp Thai red curry paste
  • ½ cup broth or dry white wine
  • 2 cans (14 oz each) light coconut milk 
  • 3 tbsp lime juice
  • 1 tsp fish sauce (you can use Halo, a vegan version of fish sauce)
  • 12 oz tofu, sliced and pressed
  • 1 tbsp sesame oil
  • 4 heads baby bok choy, quartered
  • ¼ cup cilantro leaves

Directions

  1. Heat olive oil in a large skillet over medium-high. Add shallots, ginger, and garlic; cook, stirring frequently, until shallots are soft, about 7 minutes. Stir in curry paste; cook for about 2 minutes, or until fragrant. Stir in broth and cook until most of the liquid evaporates, about 3-5 minutes. Stir in coconut milk, lime juice, and fish sauce. Cover and cook until mixture comes to a simmer, about 8-10 minutes.
  2. Take pressed tofu and bok choy quarters and add them to the coconut broth. Cover and reduce heat to medium low and let simmer for 12-15 minutes. 
  3. Divide tofu and bok choy between serving bowls and cover with coconut broth. Garnish with cilantro leaves.