Category: Vegan


Sweet Potato and Kale Breakfast Wrap

Courtsey of EveryDay Health Website

SERVINGS: 2   |  TOTAL TIME: 15 min

Ingredients

  • 2 teaspoons oil, canola
  • 2 cups kale
    stems removed, chopped
  • 6 large egg white(s)
  • 1 small potato(es), sweet
    (2-inches by 3-inches), baked, peeled, and sliced into small cubes
  • 2 tablespoons hemp seeds
  • 1 tablespoon vinegar, white balsamic
  • 2 medium tortilla(s), flour, whole-wheat
    6-inch

Instructions

1. Heat oil over medium heat. Add kale, stirring occasionally, until the kale begins to wilt.

2. In a small bowl, whisk together egg whites. When the kale begins to wilt, add the egg whites to the pan and scramble the mixture until the egg whites are firm and little moisture remains.

3. Combine the egg mixture, sweet potatoes, hemp seeds, spices, and vinegar in a large bowl, tossing well to mix.

4. Divide kale and sweet potato mixture and place in the center of each tortilla. Roll up each tortilla burrito-style, or as desired. Enjoy!

Nutrition Details

per servingCalories 298, Fat 11g, Cholesterol -, Sodium 406mg, Saturated Fat 1.8g, Protein 20g, Fiber 12g, Carbohydrates 30g

 

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Found this via Real Simple website and it is pretty tasty, I eat with a nice crispy side salad

Prepare before guests arrive letting it bake just in time for serving

 

spaghetti-squash-casserole

Serves 8,  total time 1 hr 30 minutes

INGREDIENTS

  1. 13-pound spaghetti squash, halved lengthwise and seeded
  2. tablespoon olive oil
  3. 15-ounce container ricotta
  4. large egg
  5. cups baby spinach, chopped  ( I use kale for lower potassium content)
  6. garlic clove, chopped
  7. 1/8teaspoon ground nutmeg
  8. kosher salt and black pepper
  9. cups grated mozzarella (1/2 pound)

DIRECTIONS

  1. Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with the oil, place cut-side down, and roast until tender, 40 to 50 minutes.
  2. Meanwhile, in a large bowl, combine the ricotta, egg, spinach or kale, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.
  3. With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.
  4. Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.

NUTRITIONAL INFORMATION

Per Serving

  • Calories245 calories
  • Calories142 calories from fat
  • Fat16 g
  • Sat Fat9 g
  • Cholesterol76 mg
  • Sodium514 mg
  • Protein14 g
  • Carbohydrate13 g
  • Sugar4 g
  • Fiber3 g
  • Iron1 mg
  • Calcium295 mg

 

Ingredients

  • 1/2 cup flour*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/4 teaspoon sea salt
  • 1/4 cup pumpkin puree
  • 1/2 cup non-dairy milk or water
  • 1 tablespoon maple syrup, plus more for serving
  • Coconut oil for the pan
  • Mixed seeds, chocolate chips, etc. for filling

Preparation

  1. Mix all dry ingredients together in a small bowl. Whisk together the pumpkin, milk, and maple syrup in a separate bowl. Pour the dry ingredients into the bowl with the wet ingredients and mix until everything is evenly combined. Allow the batter to sit for a few minutes to thicken.
  2. Heat a small amount of coconut oil in a skillet over medium heat. Pour the batter onto the skillet to make 5 pancakes. Top with chocolate chips or seeds, if desired. Allow to cook for a few minutes, until bubbles form around the edges, then flip and cook for another minute or two until golden.
  3. Serve with pure maple syrup and any other toppings you love. Enjoy!

Bought some green tomatoes from the grocery store and don’t know what to do with them? Try to make a healthier version of the classic Fried Green Tomatoes.

Ingredients

  • 2 Large organic green tomatoes
  • 1/2 cup homemade almond milk
  • 1/2 cup almond flour
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon organic garlic powder
  • 1/2 teaspoon pink himalayan salt
  • 1/4 – 1/2 teaspoon organic cayenne pepper

Preparation

  1. Slice the green tomatoes into thick slices.
  2. Pour the almond milk into a small bowl, set aside.
  3. Add the almond flour, garlic powder, pink himalayan salt, cayenne pepper and nutritional yeast in a medium sized bowl and stir until well combined.
  4. Dip the tomato slices (one at a time) into the almond milk, then into the coating mixture covering both sides completely.
  5. Put on a baking tray and bake at 425 degrees for approximately 15 – 20 minutes or until golden brown.
  6. Serve with your favorite dip and they are best when served hot.
  7. Enjoy!
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