Vegan Blueberry Banana Breakfast (or anytime) Cookies

This recipe is an absolute family favorite!

Healthy, filling, low in sugar and packed with whole, nutrient dense ingredients, this delcicious breakfast cookie from Vegetarian Gastromony is a cookie I can really get behind!

Best of all, this powerhouse of a cookie is free of gluten (we use gluten free oats), soy, egg, dairy and corn, meaning it’s free of ingredients that commonly trigger food intolerances and inflammation.

Don’t like blueberries? No problem: You can customize this recipe with different add-ins: Raspberries, strawberries, blackberries, extra dark chocolate chips, nuts + seeds….

I follow the recipe from Vegetarian Gastromony as written, making a few personal tweaks as I go:

1) I use 2 Tbs. of coconut oil, rather than 3.

2) I add an extra Tbs. of freshly ground flax meal to the batter for extra fiber and healthy fats.

3) I use only 2 Tbs. of maple syrup, rather than 1/4 cup. I find that 2 Tbs. of maple syrup, with the ripe banana and apple sauce, adds enough sweetness, while also keeping the batter easy to work with and moist.

Hope you check out this and other delicious vegan recipes from @vegetariangastromomy.

Happy Eating!

xo, Lisa

Moroccan Spiced Riced Cauliflower

Filled with anti-inflammatory spices to boost immunity and flavor, this fragrant, nutrient rich dish plays well with roast poultry, fish, meat, tempeh and tofu. It also makes for a delicious, warm salad when served over greens and roasted veggies.

To take this dish to the next level, serve it with a generous dollop of cool, creamy full-fat Greek yogurt, avocado and a dash of smoked paprika.

INGREDIENTS

• I large head cauliflower, riced. You can also buy pre-riced. You’ll need about a pound.

• 1 /2 cup shredded carrot

• 1/3 cup pumpkin seeds (pistachio nuts and chopped almonds work well too).

• 1/4 cup golden raisins or chopped dates

• 2 scallions, sliced into medium size pieces

• 2 tablespoons olive oil

• 2 tablespoons fresh mint, chopped

• 1 teaspoon ground turmeric

• 1/4 teaspoon ground coriander

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground cumin

• Sea salt and freshly ground pepper to taste

DIRECTIONS

1. In a large skillet. warm olive oil over medium heat.

2. Add scallions and cook until just wilted.

3. Stir in coriander, turmeric, cinnamon, cumin, and pepitas to make a spice “paste”.

4. Add cauliflower to the skillet, and stir until cauliflower is coated with spice mixure. Stir and cook gently for a few (3 or so) minutes.

5. Add golden raisins or chopped dates. Give it another stir. Cook for another 2 minutes.

6. Top with chopped mint, avocado and/or greek yogurt, a few turns of freshly ground black pepper and sea salt to taste. Enjoy!

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Lentils Cacciatore for a Quick, Delcious Plant-based Meal

Looking to add more plant-based meals to your routine, but not sure where to start? This delicious, nourishing recipe from the New York Times has it all and only takes a few minutes to prep + under 25 minutes to cook. Plus, you can personalize it by subbing in different herbs, lentils or even canned white beans for a tuscan inspired stew. Serve it over whole grain pasta, quinoa or farro with sautéed greens and roasted veggies for a filling, satisfying dinner. I love to finish off the dish with drizzle of olive oil, a sprinkle of sea salt and a dash of crushed red pepper for a little heat.

*I sub in Rao’s Marinara Sauce for tomato paste, but if you love a rich, tomato flavor, stick with the tomato paste.

Dinner is Served:

Lentils Cacciatore served over quinoa with roasted broccoli and sautéed baby rainbow chard.