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✨ GF & DF KEY LIME PIE SQUARES 😍
✨ INSTRUCTIONS✨
Crust:
🌱 1/2 cup rolled oats
🌱 1/2 cup macadamia nuts
🌱 10 pitted Medjool dates
🌱 pinch of salt
Cream:
🌱 1 3/4 cups cashews
🌱 1/2 cup coconut milk (full fat)
🌱 6 key limes or limes, juiced (use 3-6 depending on your preference)
🌱 Zest of 2 limes
🌱 1/4 cup maple syrup
🌱 Splash vanilla |
✨ INSTRUCTIONS✨
🌱 Combine crust ingredients in a processor and blend. Press onto 8x8 dish lined with parchment paper.
🌱 Blend all of the cream ingredients, pour over the crust and freeze until set|
😍 ENJOY & tag someone that has to see this ❤️ 🙏
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✨ INSTRUCTIONS✨
Crust:
🌱 1/2 cup rolled oats
🌱 1/2 cup macadamia nuts
🌱 10 pitted Medjool dates
🌱 pinch of salt
Cream:
🌱 1 3/4 cups cashews
🌱 1/2 cup coconut milk (full fat)
🌱 6 key limes or limes, juiced (use 3-6 depending on your preference)
🌱 Zest of 2 limes
🌱 1/4 cup maple syrup
🌱 Splash vanilla |
✨ INSTRUCTIONS✨
🌱 Combine crust ingredients in a processor and blend. Press onto 8x8 dish lined with parchment paper.
🌱 Blend all of the cream ingredients, pour over the crust and freeze until set|
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Making those iconic Dubai stuffed chocolate bars !! 10/10 recommend 🏄♂️
Here’s how I made them ⬇️
1. Melted vegan white and milk chocolate to create the top layer in my chocolate molds then froze for 10 minutes.
2. Cooked shredded kanafa in olive oil until golden brown and crispy, then stirred with
3. Add the kanafa pistachio spread in the chocolate molds, followed by crushed
4. Spread more chocolate on top for the bottom layer. Placed the chocolate bars in the freezer until solid, about 15-20 minutes. Enjoy!!
Would you give this a try?!👀
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Here’s how I made them ⬇️
1. Melted vegan white and milk chocolate to create the top layer in my chocolate molds then froze for 10 minutes.
2. Cooked shredded kanafa in olive oil until golden brown and crispy, then stirred with
3. Add the kanafa pistachio spread in the chocolate molds, followed by crushed
4. Spread more chocolate on top for the bottom layer. Placed the chocolate bars in the freezer until solid, about 15-20 minutes. Enjoy!!
Would you give this a try?!
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Onion Bhaji Burger 🧅🍔🌱
Ingredients (serves 2)
1 white onion
1 red onion
2 crushed garlic
Thumbsize ginger, grated
1 tsp curry powder
1 tsp turmeric
Salt and black pepper
3 tbsp plain flour
5 tbsp water
4 tbsps coconut yogurt
1/3 grated cucumber
Handful chopped mint and coriander
Mango chutney
2 plant based brioche buns
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Ingredients (serves 2)
1 white onion
1 red onion
2 crushed garlic
Thumbsize ginger, grated
1 tsp curry powder
1 tsp turmeric
Salt and black pepper
3 tbsp plain flour
5 tbsp water
4 tbsps coconut yogurt
1/3 grated cucumber
Handful chopped mint and coriander
Mango chutney
2 plant based brioche buns
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panini di melanzane 🍆
sauce:
2 cloves garlic
2 tbsp extra virgin olive oil
3 sweet shallots
1/2 tsp chilli flakes
pinch salt and pepper
2 x 400g chopped tomatoes
1 tbsp sugar
1/4 tsp bicarbonate soda
eggplant slices are soaked in salt water for 5 mins then dried and dipped in flour, milk, breadcrumbs and fried.🤍 🤍 🤍
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sauce:
2 cloves garlic
2 tbsp extra virgin olive oil
3 sweet shallots
1/2 tsp chilli flakes
pinch salt and pepper
2 x 400g chopped tomatoes
1 tbsp sugar
1/4 tsp bicarbonate soda
eggplant slices are soaked in salt water for 5 mins then dried and dipped in flour, milk, breadcrumbs and fried.
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Tangerine Oat Milk Jelly 🍊 🤍 only 3 ingredients and super allergen friendly!
Are these the cutest lil dessert/snack or what!!🌼 they’d be so perfect for a cute gift for Valentine’s Day or the upcoming lunar new year 🧧 they’re also free of ALL common allergens - no gelatin, gluten free, nut free (coconut free too!), soy free and ofc dairy free 🥰 🙌
I used my seasonal fave sumo citrus🍊 and the richest, creamiest oat milk I ever tried - the evaporated oat milk from it is not watery AT ALL and already has such a rich flavor that I didn’t need to add any sugar to it
🍊 TO MAKE:
3 sumo citrus or other tangerine
1 tsp agar agar
1/2 cup water
1 cup evaporated oat milk
Are these the cutest lil dessert/snack or what!!
I used my seasonal fave sumo citrus
3 sumo citrus or other tangerine
1 tsp agar agar
1/2 cup water
1 cup evaporated oat milk
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baked oats = the best way to eat oatmeal 🫶
recipes:
-sugar cookie baked oats
-lemon cake baked oats
-apple pie baked oats
full recipes are in the captions of my posts or comment “OATS” and I’ll dm you the recipes!🤍 🤍 🤍
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recipes:
-sugar cookie baked oats
-lemon cake baked oats
-apple pie baked oats
full recipes are in the captions of my posts or comment “OATS” and I’ll dm you the recipes!
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AIR FRYER CHOCOLATE PROTEIN DONUT HOLES🫶 🫶 🫶
Serving size: 2 donut holes
104 kcal
0.3g fat
15g carbs
11g protein
Ingredients
1 cup self rising flour
1 scoop chocolate protein powder
1 tbsp unsweetened cocoa powder
1/4 cup monkfruit sweetener
1 1/2 cup vegan Greek style yogurt
Glaze:
1/3 cup powdered monkfruit or powdered sugar
2-3 tbsp unsweetened almond milk
Instructions:
1. To a bowl add flour, protein powder, cocoa powder, and sugar, mix together.
2. With a rubber spatula, mix in Greek yogurt
until well combined, this will form a crumbly and sticky dough.
3. Spread flour across a flat surface or cutting board and knead the dough until no longer sticky.
4. Separate dough into 1/2 inch pieces and roll into balls,. Add to air fryer and spray with nonstick cooking spray🫶
Serving size: 2 donut holes
104 kcal
0.3g fat
15g carbs
11g protein
Ingredients
1 cup self rising flour
1 scoop chocolate protein powder
1 tbsp unsweetened cocoa powder
1/4 cup monkfruit sweetener
1 1/2 cup vegan Greek style yogurt
Glaze:
1/3 cup powdered monkfruit or powdered sugar
2-3 tbsp unsweetened almond milk
Instructions:
1. To a bowl add flour, protein powder, cocoa powder, and sugar, mix together.
2. With a rubber spatula, mix in Greek yogurt
until well combined, this will form a crumbly and sticky dough.
3. Spread flour across a flat surface or cutting board and knead the dough until no longer sticky.
4. Separate dough into 1/2 inch pieces and roll into balls,. Add to air fryer and spray with nonstick cooking spray
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Broccoli mashed potatoes✨
▪️1+1/2 lbs. Yukon Gold Potatoes (3 Medium), peeled and sliced in quarters▪️Kosher Salt & Pepper▪️3 Tbsp Butter, divided▪️3 Cups Broccoli, finely chopped▪️3 Cloves Garlic, minced▪️1/2 Cup Milk▪️1/4 Cup Parmesan▪️1 Tbsp Fresh Chives, sliced▪️
1️⃣ Place the potatoes in a medium pot of salted water, bring to a boil over high heat, then turn down to medium and simmer for 15-20 mins until a fork inserts easily; drain potatoes using a colander
2️⃣ Return the empty pot to the stove and melt 1 Tbsp butter over medium heat; add the garlic and sauté 1 min until fragrant, then add the broccoli with a sprinkle of salt and pepper; saute until broccoli is tender (3-4 mins) then stir in the milk and turn off the heat
3️⃣ Mash the potatoes and add to the pot along with 2 Tbsp more butter and the parmesan; mix and season with salt and pepper to taste
4️⃣ Serve the potatoes with fresh chives sprinkled on top and enjoy!
⏲️5 minute prep time + 30 minute cook time
▪️1+1/2 lbs. Yukon Gold Potatoes (3 Medium), peeled and sliced in quarters▪️Kosher Salt & Pepper▪️3 Tbsp Butter, divided▪️3 Cups Broccoli, finely chopped▪️3 Cloves Garlic, minced▪️1/2 Cup Milk▪️1/4 Cup Parmesan▪️1 Tbsp Fresh Chives, sliced▪️
1️⃣ Place the potatoes in a medium pot of salted water, bring to a boil over high heat, then turn down to medium and simmer for 15-20 mins until a fork inserts easily; drain potatoes using a colander
2️⃣ Return the empty pot to the stove and melt 1 Tbsp butter over medium heat; add the garlic and sauté 1 min until fragrant, then add the broccoli with a sprinkle of salt and pepper; saute until broccoli is tender (3-4 mins) then stir in the milk and turn off the heat
3️⃣ Mash the potatoes and add to the pot along with 2 Tbsp more butter and the parmesan; mix and season with salt and pepper to taste
4️⃣ Serve the potatoes with fresh chives sprinkled on top and enjoy!
⏲️5 minute prep time + 30 minute cook time
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My fave easy dinner 💚
Avocado pesto pasta 🌱🍝
- 1 cup fresh basil
- 2-3 tbsp pine nuts
- 1-2 cloves garlic
- 1 1/2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- 1/2 a large, ripe avocado
- Salt, to taste
Add everything to a food processor and pulse until it’s blended up but not to a paste - you want some chunky pine nuts in there! Taste and add anymore of the ingredients to your preference. Toss through freshly cooked pasta and enjoy!🫶 🫶 🫶
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Avocado pesto pasta 🌱🍝
- 1 cup fresh basil
- 2-3 tbsp pine nuts
- 1-2 cloves garlic
- 1 1/2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- 1/2 a large, ripe avocado
- Salt, to taste
Add everything to a food processor and pulse until it’s blended up but not to a paste - you want some chunky pine nuts in there! Taste and add anymore of the ingredients to your preference. Toss through freshly cooked pasta and enjoy!
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🧄🤯💕LIFE CHANGING GARLIC HACK
.
👩🍳Instead of peeling and mincing garlic every time you make dinner, try blending up cloves (I used pre-peeled 😂) with a little olive oil into a paste. Then transfer to an ice cube tray and pop one out every time you make a dish. If you add a little water to the pan with your frozen minced garlic, it will be perfect in a minutes time! TAG a friend who needs this tip and enjoy.
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.
👩🍳Instead of peeling and mincing garlic every time you make dinner, try blending up cloves (I used pre-peeled 😂) with a little olive oil into a paste. Then transfer to an ice cube tray and pop one out every time you make a dish. If you add a little water to the pan with your frozen minced garlic, it will be perfect in a minutes time! TAG a friend who needs this tip and enjoy.
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Tomato-Pesto Baked Feta Spaghetti Squash 🫶 🫶 🫶
1 medium spaghetti squash, halved lengthwise and seeded
Extra-virgin olive oil
Kosher salt and black pepper to taste
8 oz. cherry tomatoes
3 Tbsp. pesto
2 garlic cloves, minced
Pinch of crushed red pepper flakes
2 (2-oz.) Vegan of feta cheese
Chopped fresh basil for garnish
Preheat oven to 400ºF. Drizzle inside of each squash boat with EVOO, and season with kosher salt and black pepper.
In a medium bowl, combine tomatoes, pesto, garlic, red pepper flakes, a drizzle of EVOO , and a pinch of salt. Place a wedge of feta cheese inside each squash half, followed by the tomato-pesto mixture, divided equally between each half. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.
Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. Garnish with fresh basil and extra cracked black pepper.
1 medium spaghetti squash, halved lengthwise and seeded
Extra-virgin olive oil
Kosher salt and black pepper to taste
8 oz. cherry tomatoes
3 Tbsp. pesto
2 garlic cloves, minced
Pinch of crushed red pepper flakes
2 (2-oz.) Vegan of feta cheese
Chopped fresh basil for garnish
Preheat oven to 400ºF. Drizzle inside of each squash boat with EVOO, and season with kosher salt and black pepper.
In a medium bowl, combine tomatoes, pesto, garlic, red pepper flakes, a drizzle of EVOO , and a pinch of salt. Place a wedge of feta cheese inside each squash half, followed by the tomato-pesto mixture, divided equally between each half. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.
Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. Garnish with fresh basil and extra cracked black pepper.
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MISO GLAZED EGGPLANT 🍆
This recipe is adapted from
It’s so juicy&full of flavor😋
RECIPE (3 servings, 40min prep time):
-2 eggplants
Cut in wedges.
-4 Tbsp miso paste
-3 Tbsp maple syrup or agave syrup
-4 Tbsp (sesame) oil
-salt to taste
-1 Tbsp white wine or rice vinegar
Mix, add to the wedges and fully coat them with it.
-optional: sesame seeds.
Dip one side of the wedges in sesame and place on a baking tray.
Bake at 200C/400F for 25-30mins but flip halfway through.
Peanut sauce:
-2 Tbsp peanut butter
-1 Tbsp soy sauce
-1 Tbsp vinegar
-1 Tbsp agave or maple syrup
-optional add ins: ginger, garlic, sriracha
Mix until creamy.
Serve with the eggplant.🫶 🫶 🫶
This recipe is adapted from
It’s so juicy&full of flavor😋
RECIPE (3 servings, 40min prep time):
-2 eggplants
Cut in wedges.
-4 Tbsp miso paste
-3 Tbsp maple syrup or agave syrup
-4 Tbsp (sesame) oil
-salt to taste
-1 Tbsp white wine or rice vinegar
Mix, add to the wedges and fully coat them with it.
-optional: sesame seeds.
Dip one side of the wedges in sesame and place on a baking tray.
Bake at 200C/400F for 25-30mins but flip halfway through.
Peanut sauce:
-2 Tbsp peanut butter
-1 Tbsp soy sauce
-1 Tbsp vinegar
-1 Tbsp agave or maple syrup
-optional add ins: ginger, garlic, sriracha
Mix until creamy.
Serve with the eggplant.
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SAVE this recipe to make later and TAG a friend who would love these!! 🫶 🫶 🫶
Ingredients:
1/4 cup olive oil
2 tbs vegan parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper to taste
1 head cauliflower
1/2 cup vegan mozzarella cheese
optional: fresh parsley garnish
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Ingredients:
1/4 cup olive oil
2 tbs vegan parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper to taste
1 head cauliflower
1/2 cup vegan mozzarella cheese
optional: fresh parsley garnish
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Had to try this viral tofu chocolate mousse and it’s worth the hype🫶 🫶 🫶
Ingredients
*400g silken tofu
*200g dark chocolate
*1 heaping tbsp of cacao powder
*1 tbsp of maple syrup or honey
*pinch of salt
Method:
1. Melt the chocolate either in the microwave or by the double boiler method on the stove
2. Combine the dark chocolate with the silken tofu and a pinch of salt.
3. Blend then taste to see if you want to add more sweetness. If so, add maple syrup or honey
4. If you like it to be a soft pudding texture you can eat it like this or if you want it to be a thicker, more fudgier consistency - Transfer the mixture to an air tight container and refrigerate for 2 hours before serving.
Ingredients
*400g silken tofu
*200g dark chocolate
*1 heaping tbsp of cacao powder
*1 tbsp of maple syrup or honey
*pinch of salt
Method:
1. Melt the chocolate either in the microwave or by the double boiler method on the stove
2. Combine the dark chocolate with the silken tofu and a pinch of salt.
3. Blend then taste to see if you want to add more sweetness. If so, add maple syrup or honey
4. If you like it to be a soft pudding texture you can eat it like this or if you want it to be a thicker, more fudgier consistency - Transfer the mixture to an air tight container and refrigerate for 2 hours before serving.
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Carrot & butter bean dip 🥕
Recipe
1 bunch 6 or 7 smallish leafy carrots
600g cooked butter beans , drained
A good pinch ground turmeric
Pinch cumin seeds
Pinch smoked paprika
Half clove garlic
2 tbsp olive oil
1 tbsp tahini
1 tbsp lemon juice
Salt and pepper
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Recipe
1 bunch 6 or 7 smallish leafy carrots
600g cooked butter beans , drained
A good pinch ground turmeric
Pinch cumin seeds
Pinch smoked paprika
Half clove garlic
2 tbsp olive oil
1 tbsp tahini
1 tbsp lemon juice
Salt and pepper
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If you have a few minutes to spare, try these delicious peanut butter yogurt bites. They have become my latest snack obsession!
Ingredients:
• 250 g vegan yogurt (1 cup)
• 85 g peanut butter (1/3 cup)
• 170 g dark chocolate chips (1 cup) + 1/2 tbsp coconut oil
• 2 tbsp maple syrup or other sweeter (optional)
Instructions:
1. Mix together yogurt, peanut butter, and maple syrup (or honey) until well combined.
2. Portion out the mixture into scoops and place them on a baking sheet lined with parchment paper. Freeze for 1-2 hours until firm.
3. Melt dark chocolate with a bit of coconut oil until smooth and creamy.
4. Dip each frozen scoop into the melted chocolate, ensuring it's fully coated. Use a fork to lift it out and let excess chocolate drip off.
5. Sprinkle crunchy nuts on top of each coated scoop while the chocolate is still wet.
6. Place the treats back on the baking sheet and return them to the freezer or refrigerator for a few minutes to set.
7. Serve and enjoy your homemade chocolaty treats!
Ingredients:
• 250 g vegan yogurt (1 cup)
• 85 g peanut butter (1/3 cup)
• 170 g dark chocolate chips (1 cup) + 1/2 tbsp coconut oil
• 2 tbsp maple syrup or other sweeter (optional)
Instructions:
1. Mix together yogurt, peanut butter, and maple syrup (or honey) until well combined.
2. Portion out the mixture into scoops and place them on a baking sheet lined with parchment paper. Freeze for 1-2 hours until firm.
3. Melt dark chocolate with a bit of coconut oil until smooth and creamy.
4. Dip each frozen scoop into the melted chocolate, ensuring it's fully coated. Use a fork to lift it out and let excess chocolate drip off.
5. Sprinkle crunchy nuts on top of each coated scoop while the chocolate is still wet.
6. Place the treats back on the baking sheet and return them to the freezer or refrigerator for a few minutes to set.
7. Serve and enjoy your homemade chocolaty treats!
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Creamy Vegan Pistachio Cheesecake!! Made entirely without eggs and dairy free, and you’d never know 😮💨 🫶 🫶 🫶
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