10 Minute Cauliflower Power Bowl

Over the summer I had an internship in NYC while living at home in NJ. Meaning a 4 hour commute each day, love to see it! I’d always come home ravenous and this bowl saved me more times than I can remember. Mostly because it comes together in less than 10 minutes.

What you’ll need:

  • 1 onion
  • 1/2 cup mushrooms
  • Kale greens
  • Avocado oil
  • 1 cup cauliflower rice
  • 2 tablespoons tomato paste
  • 1/4 cup steamed lentils
  • 1/4 cup chickpeas
  • Sea salt
  • Basil flakes

 

Sauté onions, mushrooms, and kale greens in avocado oil and sea salt until soft and fragrant. Add cauliflower rice and tomato paste. Once that gets hot, toss in lentils and chickpea, keeping everything on medium heat until hot all the way through. Season with sea salt and basil flakes! That’s it! I recommend pairing with two thick slices of avocado toast…

Rich and Fudgey Quinoa Oatmeal Bowl

I can’t lie, I had this bowl for breakfast every single day last semester. This isn’t your average oatmeal. With the additions of thick chia seed pudding and steamed quinoa, it’s super filling for a long day of classes and the texture is out of this world!

What you’ll need:

  • Chia seed pudding (3 tbsp chia seeds, a scoop of pumpkin, 2 tbsp ground flax, almond milk. let sit for a half hour or overnight)
  • 1/2 cup oats (soaked overnight)
  • 1/4 cup steamed quinoa
  • 1/2 cup almond milk
  • 2 tablespoons stabilized rice bran
  • 2 tablespoons cacao powder
  • pinch of sea salt
  • vanilla

Drain oats and cook in almond milk until creamy, then toss in chia seed pudding. Mix that around and then toss in steamed quinoa, stabilized rice bran, cacao powder, vanilla, sea salt, and almond milk to thin. Cook on medium heat with continuous stirring until thick and creamy.

 

No-Bake Pecan Pumpkin Pie Bites

Living for all things minimal effort. I always have a batch of energy bites on hand to shovel in my mouth before classes. I’m civilized I swear.

No-Bake Pecan Pumpkin Pie Bites:

What you’ll need:

  • 3/4 cup pumpkin purée
  • 6 soft dates
  • 1/2 cup almond flour
  • 1/2 cup pecans
  • 1 cup oats
  • 1/2 cup ground flax
  • 1/2 cup maple syrup
  • sea salt
  • vanilla
  • cinnamon

Blend all ingredients until a sticky dough forms and roll into balls. Set in the fridge for at least an hour!

 

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White Bean and Escarole Soup

My dad always cooks with escarole and I never thought to use it myself. I used to live in a bubble where I thought I could only eat the foods I saw on my Instagram feed. So glad I left that mindset behind because I’ve opened myself up to so many new ingredients and meals ever since!

What you’ll need:

  • 1 onion
  • Olive oil
  • Sea salt
  • 1 cup chopped celery
  • 1 can drained and rinsed white beans
  • 2 cups vegetable broth
  • 1 cup filtered water
  • 2 cups chopped escarole leaves

White Bean and Escarole Soup (makes 2 servings):

Sauté an onion in olive oil and sea salt until browned. Once soft toss in chopped celery and cook until soft. Do the same for drained and rinsed white beans. Wash and chop up escarole leaves, and add to the mix and cook down. After a few minutes add 2 cups vegetable broth and 1 cup filtered water. Throw in more sea salt and any other spices you’d like (I used basil). Cook on medium heat for about 25-30 with occasional stirring.

Grain Free Apple Pecan Bread

Almond flour is a staple in my pantry. Nearly everything I bake has almond flour in it in some way, shape, or form (huge apology to my sister with a nut-allergy)! This grain free loaf made my entire apartment smell like fall and was perfectly moist…it’s a good thing, I promise.

What you’ll need:

Dry ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup ground flax
  • 2 tablespoons coconut flour
  • sea salt
  • baking soda

Wet ingredients:

  • 5 eggs
  • 1/4 cup liquid coconut oil
  • 2 tablespoons ACV
  • 1/4 cup pure maple syrup
  • cinnamon
  • apple pie spiceMix dry ingredients together. In a separate bowl mix the wet ingredients. Once the dough is formed, chop up apples of your choice and melt ghee in a cast iron skillet. Once hot toss in the apples, sea salt, apple pie spice, and maple syrup and cook on medium high heat with a lid (stirring occasionally) until soft. When the apples are done throw half into the batter and mixed around. Pour batter into a parchment paper-lined loaf pan and then use the remaining apple mixture on top. I added crushed pecans here as well! pat the toppings down and back at 375 for about 35-40 minutes.

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Lazy Fluffy Sweet Potato Mash

Hi college is BUSY and sweet potatoes take a LONG TIME. Time I don’t have! Of course I prefer the oven to the microwave, but in a pinch it’s a lifesaver.

What you’ll need:

  • 2 medium sweet potatoes
  • 2 tablespoons ghee
  • Sea salt
  • Cinnamon
  • 2-3 tablespoons maple syrup
  • Toasted pecans (optional)
  • Pumpkin pie spice (optiona)

Lazy Fluffy Sweet Potato Mash

Steam two medium sweet potatoes in the microwave by wrapping each in a damp paper towel and throwing one more on top to cover both. Microwave for 7-8 minutes until tender. Remove from microwave and cut open, scooping flesh into a bowl. Toss in a few spoons of ghee, sea salt, cinnamon, and a generous few pours of maple syrup (the best part). Mash together. Top with whatever you’d like! I usually do toasted pecans (in the oven for ten minutes) and a sprinkle of pumpkin pie spice! .

Maple Coconut Golden Lentils

Being home for break is the best because you find lonely bags of yellow lentils in the pantry and get to keep them company via recipe testing. I’ve been on a maple kick lately so I took a typical approach to golden lentil dal but gave it a sweet twist. Worked so well!

Maple Coconut Golden Lentils

What you’ll need:

  • 2 cups rinsed and picked over yellow lentils
  • 1 onion
  • 1 can full fat coconut milk
  • Sea salt
  • Cumin
  • Turmeric
  • Curry powder
  • 2 cups vegetable broth
  • 1/4 cup maple syrup
  • Coconut oil

 

Sauté onion in coconut oil, sea salt, cumin, turmeric, and curry powder. Once soft toss in diced carrots and cook until tender. Pick over and rinse 2 cups of yellow lentils. Add to the pot along with 1 can full fat coconut milk, 2 cups vegetable broth, and 1/4 cup maple syrup. Mix together and cook on high for 2-3 minutes before reducing heat to low and simmering for 20-25 minutes with continuous stirring. Cook to desired texture (more broth will make it more soupy).

 

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