Homeade Maple Granola

You guys, if there’s one recipe you have to make it’s this one. I’ve adapted this recipe from Sarah’s Day’s protein granola recipe & it is so good. My family keeps stealing handfuls, it’s so much cheaper & healthier than your average store bought granola, and you can customize it with any add-ins you like… Chocolate chips, dried berries, or nuts!

Ingredients

1 cup Oats

1/2 cup coconut flakes/chips

1/2 cup dry roasted almonds

1/2 cup dried fruit (cranberries/currants/raisins)

1 cup chopped dates

1/2 tsp salt

1 tsp cinnamon

2 tbsp coconut oil

1/3 cup maple syrup

1. Preheat oven to 350 degrees C. Line baking pan with parchment paper.

2. In a small bowl, melt coconut oil in the microwave until it becomes liquid (about 30 seconds).

3. Then combine all ingredients in a bowl except for the coconut oil & maple syrup.

4. Add in coconut oil & maple syrup to dry ingredients until well coated.

5. Bake for 10-15 mins. Keep an eye on it as the maple syrup can cause it to burn quickly.

6. (Optional) Add in chocolate chips or freeze-dried berries.

7. Top on coconut yogurt, smoothie bowls, etc… Enjoy!

Chili-Lime Fish Tacos with a Pineapple Slaw & Chipotle Crema

This is one of my absolute favorite recipes. So fresh, packed with flavor, and a recipe to seriously impress your friends and family.

Mahi-Mahi

2 cups Mahi Mahi Fillets (diced)

2 tbsp olive oil

2 tbsp lime juice

1 tsp chili powder

1 tsp paprika

1/2 teaspoon cumin

1 diced jalapeno (optional)

2 tbsp chopped cilantro

Pineapple Salsa

1 cup fresh or canned pineapple diced.

3 tbsp diced red onion

3 tbsp purple cabbage (optional)

1 tbsp chopped cilantro

2 tbsp lime juice

1/4 tsp chili powder

Chipotle Crema

1/2 of 1 chipotle pepper in adobo sauce (found in a can)

1/4 cup mayo (I use chosen foods avocado oil mayo)

1 tsp minced garlic

1 tsp lime juice

1. Combine all of the ingredients for the Mahi-Mahi into a jar and then pour into a large ziplock bag. Add in the fillets and let marinate for 15 minutes.

2. While fish is marinating, combine all ingredients for pineapple salsa into a bowl. Set aside.

3. In a food processor or a small bowl, combine chipotle crema ingredients. If using a bowl, chop the adobo pepper finely before combining with other ingredients. Add more garlic or lime juice according to taste.

4. Heat large pan onto a medium-high heat and add in marinated fish. Cook for 3 mins on each side until fish flakes apart with a fork.

5. To serve: lightly fry tortillas, add a smear of the chipotle crema, mahi mahi, pineapple salsa and fresh avocado. Enjoy!

Kale Summer Salad w/ a Lemon Dressing

Salad Ingredients

3 cups of fresh kale

Pomegranate seeds

1 diced apple

1 diced avocado

pumpkin seeds (or pine nuts)

Protein of choice (I used Trader Joe’s falafel!)

Lemon Vinaigrette

2 tbsp olive oil

1.5 tbsp apple cider vinegar

1 tbsp lemon juice

1 tbsp dijon mustard

1.5 tsp maple syrup

sea salt + pepper to taste

1. To assemble salad, add kale to a serving bowl and massage (with your hands) with a dash of lemon juice and olive oil to soften kale.

2. While kale is softening, add pumpkin seeds to a pan and lightly toast till golden brown. Pro tip: No oil is needed when toasting nuts/seeds as their natural oils keep them from sticking to the pan.

3. In a jar, add all vinaigrette ingredients and shake till well combined.

4. Top salad with pomegranate seeds, apple, avocado, pumpkin seeds and desired amount of dressing. I served with baked Trader Joe’s falafel and toasted sourdough bread.

5. Best when eaten fresh. Enjoy!

Oats with Simmered Maple Blueberries

I usually feel like I need to share the super different, show-stopping recipes on here but I know I love seeing the real stuff! The things I would eat every morning even if I didn’t have to take a picture of it. So here it is: how I make my classic oatmeal that is yummy + fuels me till lunch!

Ingredients:

1/2 cup rolled oats

1 cup vanilla unsweetened almond milk/dairy free milk

1/2 cup blueberries (frozen or fresh)

handful of chopped strawberries

1 tbsp chia seeds

1/2 tsp cinnamon

1/2 tbsp maple syrup

1 tbsp almond butter

Steps:

1. In a pan, add berries, maple syrup, and a splash of water to a low heat. Let simmer for 5-7 mins.

2. In a separate pan, bring 1 cup of your dairy free milk to a light boil.

3. Add oats, chia seeds, & cinnamon and let cook for 3-5 minutes until it reaches a creamy consistency.

4. Add oats and stewed berries to a bowl. Feel free to top with anything you like! I love adding almond butter & chopped strawberries.

The best vegan butternut squash mac and "cheese"

You guys. I’ve experimented with butternut squash and finding the perfect taste and consistency for a vegan mac n’ cheese for the longest time and I’ve DONE IT. Extra creamy, cheesy, and a lil smokey vegan mac that is made in less than 15 mins if your butternut squash is already roasted.

Ingredients:

Gluten free or Regular Pasta

1 lb butternut squash

1 tbsp Vegan butter (optional)

1 tsp of smoked paprika

1 tsp of tony’s seasoning (optional)

2 garlic cloves

1/4 of a white onion

1 cup vegetable broth

Salt + pepper

Steps:

1. Bake 1 lb of roasted butternut squash at 400 degrees for 35-40 minutes in 1 tbsp of olive oil, salt and pepper. I love buying it pre-cubed in a package so I can easily toss it in the oven!

2. Blend the butternut squash, 4 tablespoons nutritional yeast, 1 cup organic vegetable broth, 1/4 sautéed white onion, 2 garlic cloves, 1 tbsp of vegan butter (optional), 1/2 tbsp of smoked paprika, 1 tsp of tony’s (one of my FAVORITE cajun seasonings I add to everything) and salt & pepper. Add more vegetable broth until you get a nice creamy consistency.

3. Add “cheese” sauce to your favorite pasta! I used Banza chickpea pasta.

4. Top with chili flakes, additional salt & pepper to taste. I served it with steamed garlic-lemon broccolini!