Vegan Sunflower Parmesan Cheese

March 20, 2019 by Danielle Brown 14 Comments

Vegan Sunflower Parmesan Cheese. OMG.

CHEESE PLEASE!

Homemade plant-based parmesan cheese is so much healthier than dairy cheese. If you are vegan or have a dairy allergy and are looking for a parmesan cheese alternative, this is perfect for you.

Want to know the best part?

This vegan sunflower parmesan cheese recipe only has 4 ingredients and takes 5 minutes to make. Could it get any easier?!

Sunflower Seeds

Nutritional

Garlic

Salt

If you make this vegan sunflower parmesan cheese, post a picture and tag me on Instagram or Facebook @healthygirlkitchen!

I love sprinkling parmesan cheese on my pasta..so yummy! and this is vegan so it’s even better!

I like to make this and store it in a mason jar in the fridge. It lasts for a few weeks!

Print Recipe

4.75 from 4 votes

Vegan Sunflower Parmesan Cheese

This vegan sunflower parmesan cheese is a great dairy-free alternative. It is gluten-free, oil-free, plant-based and so easy to make. Only 4 ingredients!

Author: Danielle Brown

Ingredients

¾ cup raw sunflower seeds
3 tbsp nutritional yeast
¾ teaspoon salt
¼ teaspoon garlic powder

Instructions

Blend all ingredients in food processor.
Store in a container and that's it! Enjoy!

You need to make this!

In good health,

Danielle

Vegan Lentil Bolognese (gluten-free!)

March 20, 2019 by Danielle Brown 3 Comments

Bolognese is comfort food at its finest and this Vegan Lentil Bolognese is no different. It’s filled with veggies, fiber, protein, and flavor. No need for meat! This is such an affordable dish because it uses pantry staples like noodles, tomato sauce, and lentils. If you love a cozy pasta dish, you need to make my One Pan Gnocchi, Vegan Roasted Red Pepper Alfredo, or Butternut Squash Mac and Cheese next.

Half of a plate with spaghetti noodles and lentil bolognese on top garnished with parsley.

Why I Love This Recipe

Plant-Based: This bolognese sauce is completely vegan, but you won’t even miss the meat. It’s just as hearty and delicious!
Hidden Veggies: Sneak whatever veggies you have on hand and want to use into the sauce. I love doing zucchini and mushrooms, but you could also add celery, carrot, eggplant, etc.
Family Friendly: What kid doesn’t love pasta??? Make this dish for the whole family and everyone will enjoy.

Need an ingredient substitution?

Ask an AI for recommendations!

[feast_advanced_jump_to]

Notes on Ingredients

Pasta: Use any kind of pasta you want–long or short noodles. Use gluten-free noodles to make this dish gluten-free.
Lentils: If using canned lentils, be sure to drain and rinse them well. You can also use the pre-packaged, pre-cooked lentils found in the produce section from Trader Joes. Or, you can cook your own from dry.
Zucchini: Eggplant would be a good substitution for zucchini.
Marinara: Look for a no-sugar-added marinara made with extra virgin olive oil.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Lentil Bolognese?

Boil the pasta and strain.
While the pasta cooks, chop the zucchini, garlic and mushrooms. Saute the veggies in a large sauce pan until cooked and soft.
Once the veggies are cooked, add the lentils and jar of marinara sauce into the pan. Add salt and pepper to taste. Stir until combined.
Cover and simmer on low for 10-15 minutes.
Top your pasta with the sauce and enjoy! Garnish with vegan parm and parsley!

A large black frying pan on a cork board with cooked lentil bolognese in it and a sprig of parsley in the center.

Step 1: First, boil the pasta and strain. Then, in a large pan, sauté zucchini, garlic and mushrooms until cooked. Stir in lentils and the jar of marinara.

A plate stacked with spaghetti noodles with lentil bolognese on top garnished with parsley.

Step 2: Then, cover and simmer for 10-15 minutes. Top pasta with sauce and parmesan or parsley. Enjoy!

Commonly Asked Questions

Do I need to rinse noodles after boiling them?

If they are gluten-free, yes I recommend rinsing them after straining. Otherwise, no.

What other veggies can I add into vegan bolognese sauce?

I love to add chopped tomato, chopped onion, and eggplant into my bolognese. If you love veggie-filled pasta dishes, make my One Pan Tuscan Pasta or Classic One Pot Pasta next.

What should I top Vegan Lentil Bolognese with?

Cheese, of course!! You can make your own vegan parmesan or buy store-bought. I like the Violife brand. You can also do a drizzle of olive oil, fresh basil or parsley, or cracked black pepper.

I don’t like lentils. Can I use a different protein in Vegan Lentil Bolognese?

Sure! Any protein you like. I love to do crumbled tofu in bolognese or plant-based ground beef by Abbots.

“Oh my gosh!!! This is utterly delicious I LOVE bolognese sauce, but as someone very new to my plant-based journey, so I was wondering how this recipe would hold up and it did not disappoint.”

– Erin

A black spoon holding a scoop of vegan lentil bolognese sauce over a pan with remaining sauce.

Extra Helpful Tips

Rinse and drain lentils well (if using canned).
Store leftover pasta and sauce separate for up to 5 days. When you’re ready to reheat, top noodles with sauce and microwave or heat in a pan on the stove.
Use gluten-free noodles to keep this dish gluten-free.
For more healthy recipes, shop the HealthyGirl Kitchen cookbook!

More Healthy Pasta

If you tried this Vegan Lentil Bolognese or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A white plate with spaghetti noodles topped with a lentil bolognese and parsley. On the plate is a silver fork.

Print Recipe

5 from 1 vote

Vegan Lentil Bolognese (gluten-free!)

A hearty, comfort-food-inspired pasta dish that is veggie-filled and won't leave you feeling bloated or sluggish afterwards.

Prep Time15

Cook Time15

Total Time30

Course: dinner

Cuisine: Italian

Servings:

Calories: 647kcal

Author: Danielle Brown

Cost: $12

Equipment

1 pan
1 pot
1 strainer for draining pasta and lentils
1 knife
1 cutting board

Ingredients

1 16 oz box of pasta I used GF quinoa pasta
1 25 oz jar marinara
1 8 oz container of mushrooms I used white button
1 large zucchini
2.5 cups French lentils cooked
4 cloves garlic fresh
salt + pepper to taste
flat leaf parsley optional, for garnish
parmesan cheese optional, vegan

Instructions

Boil water and add the pasta in. Follow the box instructions and strain when it’s done. Rinse the pasta if you used gluten-free.
While the pasta cooks, dice the zucchini, garlic and mushrooms really small and then add into a large non-stick pan. Sauté in a bit of olive oil until softened (about 5-10 minutes).
Once the veggies are cooked, add the cooked lentils and entire jar of marinara into the pan. Add salt and pepper to taste. Stir until combined.
Add lid to the pan with sauce and simmer on low for about 10-15 minutes.
Top your pasta with the sauce and enjoy! Sprinkle on some vegan parmesan if you want!

Notes

Rinse and drain lentils well (if using canned).

Store leftover pasta and sauce separate. When you’re ready to reheat, top noodles with sauce and microwave or heat in a pan on the stove.

Use gluten-free noodles to keep this dish gluten-free.

Nutrition

Vegan Power Bowl (gluten-free + easy)

March 18, 2019 by Danielle Brown 17 Comments

This vegan power bowl is extremely nutrient dense and is filled with plant-based protein, fiber and healthy fats. This is an healthy ideal lunch. A vegan power bowl is filling, simple, nutritious and SO yummy at the same time.

I call this a vegan power bowl is because it’s LOADED with essential vitamins and minerals. The best part about this kind of meal is that you can add whatever you want to a power bowl and customize it to your likes and dietary preferences.

What ingredients do you need?

turmeric quinoa
sweet potatoes
mini cherry tomatoes
avocado
hemp seeds
beets
spring mix lettuce
dressing: nutritional yeast, dijon mustard, apple cider vinegar, olive oil

This recipe is: plant-based, gluten-free, dairy-free, and soy-free.

What is the best way to store this produce to keep it fresh?

I used mini yellow and red heirloom tomatoes, keep them on the counter if you plan to eat them within 3 days, if not, put them in the fridge. You can use any kind of tomatoes that you like, though.

In addition, I used a spring mix style lettuce but feel free to use romaine, spinach, arugula, or even butter lettuce. Keep your greens fresh by storing them with a paper towel to soak up any moisture! Romaine lasts a while if you keep it in a sealed bag in the crisper drawer in your fridge.

Store sweet potatoes in a cool dark place like the fridge. Once your avocados ripen, keep in the fridge to increase their longevity.

How do you make turmeric quinoa?

One of my absolute favorite ways to get my daily dose of turmeric is to add it into my quinoa while it cooks! Simply add in about ¼ teaspoon turmeric powder into your quinoa water and the quinoa will absorb it as it cooks. Want to make the quinoa even better? Add half a can of full fat coconut milk.

Tip: make a batch of this turmeric quinoa for the week so you can add it into your lunches and dinners. I added about 1 cup of this to the vegan power bowl!

How do you make the simple salad dressing?

One of the easiest salad dressings to make is this apple cider vinaigrette. It only has four ingredients: nutritional yeast, dijon mustard, apple cider vinegar and olive oil.

Whisk the ingredients together in a bowl until combined, how easy is that?

I have been making my own dressings now for a long time, it is so much healthier to make your own than to get bottled dressings in the store that are filled with preservatives, sugar and artificial additives.

It is important to eat meals with a lot of color! Here is a little tip, the more colors from natural foods in your meal, the more nutrients it has!

Extra Tips:

Sprinkle hemp seeds on top of this bowl for extra healthy fats, protein, fiber and vitamins.
Add lentils, chickpeas or tofu to the bowl for extra plant-based protein!
Meal prep a big batch of the sweet potatoes and quinoa for easy bowl making throughout the week.
Buy pre-steamed beets! It’s easy easier than making them from scratch.
Keep a container of the apple cider vinaigrette in your fridge to add to easily add to your bowls.

Why add hemp seeds to the bowl?

Hemp seeds are a powerhouse of nutrition as they pack about 11 grams of protein per three tablespoon serving.

They are actually a complete protein which means hemp seeds contain all of the essential amino acids. In addition, hemp seeds are filled with fiber, essential omega 3 fatty acids, magnesium, potassium, manganese, phosphorus, vitamin E, zinc, iron and calcium.

Get my salad recommendations:

Bamboo salad tongs for tossing
I can’t live without this Huge bamboo salad bowl

If you like this easy bowl idea, you are going to love the Mango Mama Salad!

Print Recipe

5 from 4 votes

Vegan Power Bowl (gluten-free + easy)

This vegan power bowl is completely plant-based, takes 10-minutes to make, and is so yummy.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: Dairy-free, Gluten-free, Vegan

Servings: serving

Author: Danielle Brown

Ingredients

3 cups spring mix or lettuce of choice
1 cup cooked quinoa add ¼ teaspoon turmeric to the quinoa's cooking water
1 cup roasted cubed sweet potatoes use air-fryer to cut the time
¾ cup steamed beets I buy pre-steamed
¾ cup halved cherry tomatoes
½ avocado
1 tablespoon hemp seeds

Apple Cider Vinaigrette

2 tablespoon olive oil
1 tbsp apple cider vinegar
1 teaspoon dijon mustard
1 tbsp nutritional yeast

Instructions

Preheat oven to 425 F.
Cut sweet potatoes into cubes. Line a baking sheet with parchment paper, add the potatoes on top, spray with olive oil and season with salt + pepper to taste. Roast until tender!
Cook quinoa according to box instructions. You will need 2 cups of water and 1 cup uncooked quinoa. Add ¼ teaspoon turmeric to the cooking water.
Prep veggies! Chop up beets, tomato and avocado.
Add your lettuce into your bowl then topped with all of your other ingredients!
Whisk together dressing ingredients in a bowl, or shake in a mason jar, then pour as much or as little as you'd like on top of your bowl.
Serve and enjoy!

Notes

Sweet Potatoes Cooking Methods:

Roasting (20-minutes): cut sweet potatoes into cubes. Line a baking sheet with parchment paper, add the potatoes on top, spray with olive oil and season with salt + pepper to taste. Roast until tender!

Microwave (5-minutes): cut sweet potato into small cubes, add into a microwave safe bowl, add olive oil, salt + pepper, then mix. Microwave for 5 minutes or until tender.

Air-fryer (10-14 mintes): cut sweet potato into small cubes, add into a bowl, add olive oil, salt + pepper, then mix. Pour into air-fryer basket and cook until tender.

Tip: meal prep your potatoes and quinoa ahead of time so you can just add them to your bowl.

Made with love,

Danielle

Vegan Sun Dried Tomato Veggie Pasta (oil-free, gluten-free)

March 13, 2019 by Danielle Brown 11 Comments

Do we really need another vegan pasta dish….I think, YES!!!

You need this vegan sun dried tomato veggie pasta in your life. I promise I won’t let you down. I am a self-proclaimed pasta lover – what’s not to love?! I have been making this dish for dinner at least once a week. It takes about 15 minutes to make and keeps great in the fridge for leftovers. Make my No-Boil Creamy Pasta Bake next!

One of my favorite tricks is bulking up pasta dishes wish a ton of veggies so it feels like you’re eating a huge bowl of pasta but really you’ve snuck in a ton of yummy vegetables that it makes it seem that way!

This recipe is:

✔️Vegan + WFPB

✔️Gluten-free

✔️Soy-free

✔️Refined sugar free

✔️Oil-free

✔️100% yummy

This vegan sun dried tomato veggie pasta is FILLED with all kinds of goodies…and honestly this tastes like you’d get it in a restaurant. That’s just how DELISH it is!

Quinoa Pasta

Sun-dried tomatoes

Kalamata olives

Spinach

Mushrooms

Red onion

Fresh garlic

I know you are already drooling (because I am!)

I am a huge fan of the gluten-free quinoa pasta from Trader Joe’s. It is made from quinoa and brown rice but tastes the closest to traditional white pasta, in my opinion.

Feel free to use whatever pasta you like for this recipe..any will do the trick! You could try spaghetti, angel hair, penne, linguini…you name it!

For health purposes, I would suggest a quinoa pasta, lentil pasta, chickpea pasta, brown rice pasta or whole wheat.

One of my favorite tricks is adding A TON of spinach to warm dishes because it shrinks down so much. Adding spinach to your pasta is a great way to get your greens in!

Mushrooms are high in vitamin D and reduce cancer risk which is why I decided to LOAD this dish up with some shrooms.

In addition, I added a few kalamata olives for a flavor bomb but also for healthy fats. Do you like olives? I feel like you either love them or hate them – tell me in the comments!

Fresh lemon is AMAZING for your health, it packs a vitamin C punch but also adds such a brightness and zest to any dish. You will LOVE how it tastes in this vegan sun dried tomato veggie pasta. I am lemon obsessed. I add it to everything!

VEGGIE LOVE

While you boil the the pasta, in a separate pan you will saute all of the veggies together. When the pasta is done cooking you will strain and rinse it then add it directly into your veggies! Could it get any easier?!

I added some of my favorite vegetables to this dish but you can seriously add any veggies that you’re into. I am sure it would be so yummy with chopped asparagus, broccoli, cauliflower, cherry tomatoes, or even brussel sprouts.

Don’t be afraid to experiment and get creative in the kitchen.

After you’ve tossed your pasta in with the veggies, it is going to look like this…OMG YUM! Hosting a dinner party? Going to a pot-luck? Making a meal for friends or family? You will definitely impress them if you serve this.

Also, I seasoned it with salt, pepper, garlic powder, and then squeezed on some fresh lemon at the end – total win!

There is nothing better than curling up with a bowl of pasta at the end of a long day, am I right?

Share the Love on Social Media

I want to see your creations! If you make this recipe, post a picture on Instagram and Facebook and tag me @healthygirlkitchen! Don’t forget to pin on Pinterest to save for later and to share with your friends.

#healthygirlkitchen #LetsGetHealthyNow

Print Recipe

5 from 2 votes

Vegan Sun Dried Tomato Veggie Pasta (oil-free, gluten-free)

This vegan, gluten-free, oil-free sun dried tomato veggie pasta dish is to die for! It is filled with healthy veggies like mushrooms, spinach, sun dried tomatoes, onion, kalamata olives, and garlic.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian

Author: Danielle Brown

Ingredients

8 oz pasta of choice half of a 16 oz bag - I used quinoa pasta from Trader Joe's
2 cups chopped mushrooms of choice I used white button mushrooms
½ cup chopped red onion
4 cups baby spinach
4 cloves minced garlic
¾ cup sun dried tomatoes
¾ cup kalamata olives
1 lemon juiced
¼ teaspoon garlic powder
salt to taste
pepper to taste

Instructions

Boil water and get your pasta going on the stove.
While your pasta is boiling, chop up the mushrooms, onion, and garlic and saute them on medium heat in a non stick pan until soft (you can use a little water if it sticks).
Once your mushrooms and onions are cooked, add in the olives, sun dried tomatoes, and fresh spinach and saute until spinach is cooked down.
Strain and rinse your pasta (only rinse if gluten-free), then add into your sautéed veggies. Add the salt, pepper and garlic powder and lemon juice until combined and pasta is heated through.
Serve and enjoy!

Notes

You can use as little or as much of each veggie as you'd like.
Feel free to add or omit any veggies - for example, you could add broccoli, asparagus, cherry tomatoes, basil...etc.

Vegan Maple Walnut Granola (oil-free)

March 11, 2019 by Danielle Brown 7 Comments

HEALTHY VEGAN MAPLE WALNUT GRANOLA OMG!

You need this vegan maple walnut granola in your life….immediately.

A lot of pre-packaged granolas sold in grocery stores are filled with oils, loaded with sugar and are very calorie dense. I decided to make a much healthier, homemade version of granola.

I love adding this granola to non-dairy yogurt, on top of smoothies, or just eaten with berries and a non-dairy milk. This is also a great on-the-go snack option.

The healthy fats and protein from the nuts and seeds as well as the fiber from the oats will help to keep you full.

This recipe is:

✔️Vegan
✔️Gluten-Free
✔️Oil-free
✔️Soy-free

I love this homemade vegan maple walnut granola because it tastes just as good if not better than store bought..and it is 20 times healthier. I like to store mine in a mason jar, it keeps for about 1-2 weeks!

If you aren’t a walnut fan, feel free to use whatever kind of nuts you like. Almonds work great in this recipe and I am sure pecans would be delicious! If you are allergic to nuts, you can omit then and add in dried cherries or raisins, or even chocolate chips. YUM!

I added pumpkin seeds to this granola recipe as well because they add great healthy fats and protein.

Walnut Benefits:

Great for brain development
High in omega 3’s
Promotes healthy gut
Decreases inflammation
Lowers blood pressure
Healthy fats are good for skin health
High in plant-protein
Rich source of antioxidants
Promotes a good night’s sleep

I made a smoothie bowl for breakfast this morning and I topped it with my homemade vegan maple walnut granola! Also, it added such a nice crunch and flavor.

My smoothie bowl also has berries and hemp seeds on top!

YUM! Who wants a bite of this?! This was such a yummy and filling breakfast.

Smoothie bowl + maple walnut granola = LOVE!

I added about 3-4 tablespoon of the granola on top of my smoothie bowl! I like to think of granola as a topping instead of a main feature. The smoothie bowl was filled with goodness too!

It has banana, frozen mango, frozen raspberries, cacao, maca, wild blueberries and almond milk. Such a nutrient dense breakfast!

I used maple syrup in this recipe instead of other sweeteners as it is not refined and it has a lower glycemic index so it will not spike your blood sugar like white processed sugar would.

Maple syrup adds such a rich delicious maple flavor to this granola. Also, if you don’t have maple syrup you could try date syrup or agave instead or honey if you aren’t vegan.

Tip: make sure you are buying 100% pure maple syrup without any other added ingredients!

I have another great variation of this recipe – it is my pumpkin spice granola!

If you are a fan of pumpkin spice flavoring then you definitely need to try this granola recipe out too! In addition to pumpkin spice this recipe has coconut flakes and almonds…so delish.

I like to add this one to almond milk yogurt and top it with berries – such a yummy snack or breakfast idea. This is oil-free too which makes it much lower fat than traditional granola.

Share the Love

If you make this recipe I would love to see your creation! Post a picture of your vegan maple walnut granola and tag me at healthygirlkitchen on Instagram or Facebook or share it with your friends on Pinterest.

I can’t wait to see what you pair this granola with!

What are you waiting for! Print this recipe and get baking!

Print Recipe

5 from 3 votes

Vegan Maple Walnut Granola

This vegan maple walnut granola is made without refined sugars or oil. It is completely gluten-free if you use gluten-free oats and is plant-based friendly. It has the perfect crunch and is great paired with a smoothie bowl, non-dairy milk or non-dairy yogurt.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Author: Danielle Brown

Ingredients

1 cup organic old fashioned rolled oats gluten-free
¼ cup pumpkin seeds
½ cup roughly chopped walnuts
5 tbsp maple syrup
pinch of salt optional

Instructions

Preheat oven to 350 degrees F.
Add all ingredients to a bowl and mix together.
Spread evenly onto a baking sheet lined with parchment paper.
Bake for 20 minutes then let it cool for 30 minutes.
Enjoy!
You can store this in an airtight container - it will last 1-2weeks. I put mine in a mason jar!

I hope you love this recipe as much as I do!

In good health,

Danielle

Healthy Vegan Breakfast Sandwich

March 10, 2019 by Danielle Brown 4 Comments

I’m obsessed with a hearty, savory, filling breakfast which is why this Healthy Vegan Breakfast Sandwich is my GO-TO. They’re egg-free, dairy-free, gluten-free optional, and super satiating while still being light. Other plant-based breakfasts you’ll love are Vegan Egg Muffins, Berries & Cream Smoothie, and Snickers Baked Oatmeal.

A breakfast sandwich of english muffin, avocado, tofu, tomato, and tempeh bacon.

Why I Love This Recipe

Meal Prep Friendly: You can actually make breakfast sandwiches ahead as meal prep breakfast… leave off the avocado and tomato and store them in the freezer.
Balanced Breakfast: Breakfast sandwiches make a great breakfast because they’re loaded with complex carbohydrates from the English muffin, protein from the tempeh bacon and tofu egg, and healthy fats from avocado. Plus, lots of fiber!
Heart Healthy: No processed meat or cholesterol is involved in a Healthy Vegan Breakfast Sandwich. All of the savory flavor without the unhealthy ingredients!

Need an ingredient substitution?

Ask an AI for recommendations!

[feast_advanced_jump_to]

Notes on Ingredients

Tofu: Extra firm, high-protein tofu is best for texture.
English Muffin: Feel free to use gluten-free toast or a gluten-free English muffin to make this sandwich gluten-free.
Avocado: Leave off the avocado if you’re making these sandwiches ahead of time and add it just before eating or serving.
Tomato: Leave off tomato as well if you’re making these ahead of time or freezing them.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Healthy Vegan Breakfast Sandwich?

Make the tofu egg.
Make the tempeh bacon.
Mash the avocado, slice the tomato, and toast the english muffin.
Add everything to your sandwich and enjoy!

A frying pan with a piece of tofu in it.

Step 1: First, make the tofu egg and tempeh bacon.

Step 2: Then, slice the tomato and mash the avocado. Toast the English muffin.

A cutting board with tofu, tomato slices, and an avocado.

Step 3: Add all prepared ingredients to the English muffin.

A vegan breakfast sandwich on a white plate.

Step 4: Finally, enjoy!

Commonly Asked Questions

Can I make Healthy Vegan Breakfast Sandwiches as meal prep?

Yes! Leave off the tomato and avocado, wrap the sandwiches in foil, and add them to the fridge or freezer. When you’re ready to eat it, heat it in the toaster oven or microwave!

Do I have to make my own tempeh bacon for Healthy Vegan Breakfast Sandwiches?

No, you can buy store-bought tempeh bacon or another meat alternative, or omit it altogether. It’s super easy though and tastes delicious!

Can I make a Healthy Vegan Breakfast Sandwich gluten-free?

Yes, use gluten-free toast or English muffins. You can also make your own gluten-free bread. Another gluten-free breakfast you’ll love is Sweet Potato Avocado Toast.

“Addicting breakfast sandwich. I love that it’s entirely plant-based. My family loves these!!!”

– Jordan

A vegan breakfast sandwich being held by a white hand.

Extra Helpful Tips

Make multiple sandwiches, wrap the remaining sandwiches in foil and enjoy them for breakfasts throughout the week.
Feel free to add dairy-free cheese, sriracha, or anything else you enjoy on a breakfast sandwich.
If you want to use the same pan to cook both the tempeh and the tofu egg, make the tofu egg first and then the tempeh bacon in it.
Serve this with Easy Nature’s Gatorade for a refreshing combo!

More Healthy Vegan Breakfasts

If you tried this Healthy Vegan Breakfast Sandwich or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Print Recipe

No ratings yet

Healthy Vegan Breakfast Sandwich

Satisfy your savory breakfast craving with this plant-based loaded breakfast sandwich!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Brunch

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 285kcal

Author: Danielle Brown

Cost: $4

Equipment

Ingredients

Tofu Egg

1 slice tofu extra firm, ½ inch thick
1 tablespoon water
¼ teaspoon turmeric
salt and pepper to taste

Smokey Maple Tempeh Bacon

5 slices tempeh thinly sliced
1 tablespoon coconut aminos
1 tablespoon maple syrup
5 drops natural liquid smoke

For Assembling

1 English muffin I used sprouted Ezekiel English muffin
tomato slices use as many as you'd like
mashed avocado use as much as you'd like
salt and pepper to taste

Instructions

Tofu Egg

Cut a slice of tofu about ½ of an inch thick and add it to a pan on medium heat.
Add 1 tablespoon of water and turmeric into a little bowl and mix them together.
Pour half the turmeric mixture onto the tofu egg.
Cook for about 3 minutes then flip, add the remaining turmeric water to the tofu piece, and cook for another 3 minutes.

Tempeh Bacon

Slice tempeh into slices ⅛ – ¼ inch thick.
Heat your pan to medium and place tempeh slices in the pan.
Add in coconut aminos, maple syrup, and liquid smoke. Let it simmer for about 5 minutes, flipping halfway through, until the sauce thickens.

Assemble the Sandwich

Slice the tomato and mash the avocado then set aside.
Toast your english muffin then top it with mashed avocado, tofu egg, tomato slices, and tempeh bacon.
Eat fresh and enjoy!

Notes

Make multiple sandwiches, wrap the remaining sandwiches in foil and enjoy them for breakfasts throughout the week.
Feel free to add dairy-free cheese, sriracha, or anything else you enjoy on a breakfast sandwich.
If you want to use the same pan to cook both the tempeh and the tofu egg, make the tofu egg first and then the tempeh bacon in it.

Nutrition

10 Superfoods You Need in Your Diet

March 5, 2019 by Danielle Brown 1 Comment

LET’S TALK SUPERFOODS.

These are superfoods that as a health coach, I include in my diet every single day, and that I recommend you adding to your routine as well! Add these into your diet I promise your body will thank you later. I linked all of my favorite brands to make it easy for you!

Superfoods You Need in Your Diet:

1. Maca Powder

Maca is a root that is dried and turned into a powder. It is known for it’s medicinal properties specifically it’s ability to balance hormones naturally and increase exercise performance.

I love adding 1 teaspoon of this to my smoothies in the morning – it has a vanilla like taste which makes it super yummy.

In addition, maca powder is high in vitamin C, iron, potassium, copper, B6 and manganese.

2. Spirulina

Spirulina is packed with nutrients! It is rich in chlorophyll, disease fighting antioxidants, essential fatty acids, vitamins and minerals.

Did you know that spirluna contains 10 times the amount of beta-carotene that carrots have? OMG! 60% of spirulina is pure protein, and is loaded with iron.

It also works to get rid of any bad bacteria lurking in the gut. Like maca, I like adding about 1 teaspoon to my green smoothies! Most importantly spirulina removes heavy metals from the body that contribute to diseases like cancer and Alzheimers.

3. Chia Seeds

Chia seeds are tiny but mighty! They are known to be great for brain health due to their omega 3 properties. Chia seeds are a great source of b-vitamins, calcium, zinc, iron, magnesium and vitamin E. They improve memory, focus and concentration as well and prevent diseases like cancer, heart disease and stroke. You can use chia seeds instead of eggs while baking, throw them in a smoothie or even make chia pudding.

4. Flax Seeds

Flax seeds are a great source of healthy fats that you can add into your diet. Like chia, flax seeds are high in essential omegas that support brain health and prevent diseases like cancer, and heart disease.

Furthermore, they are very high in fiber which helps to maintain a healthy gut and prevent constipation. Also, you can make flax crackers, add flax to a smoothie, use it instead of eggs in baking, add it to oatmeal or even to a pizza crust.

5 . Hemp Seeds

I am obsessed with hemp seeds. They make smoothies creamier, they can be used to be into creamy salad dressings, and are so healthy for you at the same time.

They are rich in healthy omegas, they protect the heart and are packed with protein, vitamin E, phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc.

I even love sprinkling these on top of a salad. They have a very mild flavor so you can really add hemp seeds to anything.

6. Turmeric

Turmeric is truly an all-star. All diseases are caused by inflammation in the body. Turmeric works to reduce chronic inflammation in the body naturally.

It has disease fighting antioxidants and has been proven to shrink tumors and stop cancer from spreading. In addition, it is also great for memory, brain function, focus and concentration.

In order for turmeric to be fully absorbed in the body, it needs to be paired with black peppers. I would recommend taking it in supplement form to get the maximum benefits. However, you can cook with it as well!

7. Barley Grass Powder

Don’t be fooled by the name, although barley is not gluten-free, barley grass powder is gluten-free and celiac friendly. Barley grass powder is packed with vitamins such as A, B and C, and contains essential minerals like iron, potassium, calcium, and magnesium.

Barley grass juice powder is known to improve insulin resistance in individuals with type 2 diabetes, natural detoxify the liver, improve skin health, reduce cholesterol, promote weight loss, prevent asthma, boost the immune system and prevent osteoporosis.

I like adding this into my green smoothies!

8. Cacao

Have you ever heard of cocoa? Cocoa is roasted raw chocolate while cacao is simply raw chocolate that hasn’t been heated or cooked. Cacao contains more nutrients than cocoa.

In addition, cacao is packed with antioxidants that work to prevent aging and fight chronic diseases. Cacao has 40 times the antioxidants of blueberries, it has more calcium than cow’s milk, it is a natural anti-depressant, it is one of the highest sources of plant-based iron, and is filled with magnesium.

You can bake with this just as you would cocoa, or add it to a smoothie.

9. Matcha

Matcha is simply ground up green tea leaves. We all know green tea is highly beneficial for one’s health, matcha can be thought of as very potent, highly concentrated green tea. Matcha is another one of those superfoods that contains an abundance of antioxidants. Try drinking matcha tea instead of coffee for a disease fighting, cancer preventing, anti-aging boost.

10. Nutritional Yeast

Nutritional yeast is extremely nutrient dense and the best part is, it tastes like cheese! I love adding nutritional yeast to salads, sauces, pasta, soups, you name it! It is very high in protein and essential b-complex vitamins. It helps to lower cholesterol and boost the immune system.

Also, nutritional yeast is a great source of b12, a vitamin that everyone needs to makes sure they are receiving.

OMG Exciting news ⭐️: I am a plant-based holistic health coach and I am accepting a few new clients this month! I help women achieve optimal wellness. Email me 📩back to set up your FREE initial consultation!

Follow me on Instagram: @CodeGreenWellness

It is never too late to take control of your health. Book a session now 👇🏼

BOOK A ONE-ON-ONE HEALTH COACHING SESSION WITH ME NOW!

In good health,

Danielle

Vegan Rainbow Salad Bowl

February 28, 2019 by Danielle Brown 2 Comments

OMG. VEGAN RAINBOW SALAD BOWL.

You will LOVE this vegan rainbow salad bowl, it puts a fun spin on your typical salad. This is my go-to lunch on a busy day. It takes about 10 minutes to put together, it’s filling, nutrient dense and super yummy. As a health coach, I highly recommend having more plant-focused meals as they are filled with fiber, antioxidants, vitamins and minerals.

For the base I used spinach, then topped it with cucumbers, tomatoes, quinoa, carrot ribbons, and chickpeas. This is also a great salad to pack for lunch, it keeps really well.

This recipe is:

✔️Plant-based

✔️Oil-free

✔️Soy-free

✔️Gluten-free

✔️100% yummy

Meal Prep

At the beginning of every week, I meal prep a huge container of quinoa so that I can easily add it to my lunches or heat it up with dinner without having the hassle of making it every single day. This will save you a lot of time! I add about 1 cup to salads at lunch time!

I love quinoa because it is a complete protein, it has more benefits than rice and it helps to make meals more filling without feeling overly heavy.

Quinoa Benefits:

High in magnesium
Packed with fiber
Complete protein amino acid profile
Gluten-free
Rich source of calcium, b vitamins and iron
Low glycemic index – great for controlling blood sugar levels
Improves metabolic health
Promotes weight loss

Let’s Talk Chickpeas

My favorite brand of chickpeas is Goya…their chickpeas are SO tender and soft. I am not a fan of hard chickpeas. I try to buy organic chickpeas whenever I can!

Also, for digestive purposes, make sure to rinse your chickpeas really well and drain them before eating. Chickpeas are packed with plant-based protein, fiber and are great for heart health and lowering cholesterol.

If you have a very sensitive stomach and are prone to gas + bloating, you can take the skins off the chickpeas as well.

I made carrot ribbons for this salad – I did this by using a vegetable peeler on a huge carrot. I prefer to have carrots like this but you can added shredded or chopped carrots, whatever you like!

Also, carrots are rich in beta carotene and are a great addition to your diet, yay for carrots! LOOK AT THAT COLOR!

I seasoned my vegan rainbow salad bowl with a little pink salt, and pepper! Nothing too crazy. I also added sesame seeds to the top for some healthy fats.

I can’t wait for you all to try this recipe! It is so easy yet SO yummy! If you make it, tag me on Facebook or Instagram @healthygirlkitchen, I want to see all of your creations!

Print Recipe

5 from 2 votes

Vegan Rainbow Salad Bowl

This vegan rainbow salad bowl is plant-based, gluten-free, oil-free, soy-free, and SO delish! It only takes about 10-15 minutes to make.

Prep Time15

Total Time15

Course: Salad

Author: Danielle Brown

Ingredients

3 cups fresh baby spinach
1 cup quinoa cooked
1 cup chopped cucumber
1 cup chopped tomato
1 cup carrot ribbons
½ cup chickpeas
salt and pepper to taste
1 teaspoon raw sesame seeds

Easy Balsamic Dressing

3 tablespoon balsamic vinegar
2 tbsp dijon
1 tbsp nutritional yeast

Instructions

If you haven't already cooked your quinoa, make it while you chop up and prepare the rest of the salad.
Add spinach, cucumbers, tomato, carrots and chickpeas to your bowl then top with the quinoa. Sprinkle sesame seeds on top.
Whisk or blend dressing together then add into salad! You can use as much or as little as you'd like.
Enjoy!

In good health,

Danielle

Vegan Chickpea Brownies (gluten-free & healthy!)

February 20, 2019 by Danielle Brown 58 Comments

If you want to indulge in a rich brownie but also eat healthy, these Vegan Chickpea Brownies will solve all of your problems. These fudgy brownies are free from dairy, gluten, and refined sugar, but full of rich, delicious chocolate flavor with added benefits from chickpeas! For more healthy dessert recipes, check out Sweet Potato Brownies, this delicious Vegan and Gluten-Free Carrot Cake, and One Bowl Chocolate Peanut Butter Banana Muffins.

A white hand holds a vegan chickpea brownie square with chocolate chips on the top of it. In the background is a white plate with the remaining brownies.

Why I Love This Recipe

Hidden Fiber: I love a dessert that doubles as a nutrition boost! These brownies use a base of chickpeas, but you’d never guess it.
Fudgy and Rich: If you love a decadent, fudgy, rich, chocolatey brownie, this recipe will be right up your alley.
Low Sugar: Most brownies, especially boxes mixes, are filled with insane amounts of added sugar. This recipe uses just a touch of maple syrup to keep them refined sugar-free!

Need an ingredient substitution?

Ask an AI for recommendations!

[feast_advanced_jump_to]

Notes on Ingredients

Chickpeas: Be sure to drain and rinse your chickpeas before using. If you would prefer to use black beans, use my Vegan Black Bean Brownie recipe!
Almond butter: I prefer almond butter in these brownies for a neutral taste, but any nut or seed butter is fine.
Almond flour: Use blanched almond flour (organic if possible), not almond meal.
Cacao powder: Cocoa powder works as well.
Apple sauce: Adds moisture to the brownies without oil. If you aren’t oil-free, you can use coconut oil or avocado oil in place of the apple sauce.
Maple syrup: 100% pure, not pancake syrup.

How do you make Vegan Chickpea Brownies?

Preheat the oven to 350F.
Add all of the ingredients except the chocolate chips into a food processor. Blend until completely smooth!
Fold in chocolate chips then pour into a baking dish. An 8×8 pan will work for this.
Bake for 20-23 minutes. When they are done, let them cool for about 20 minutes before cutting into them.
Serve and enjoy!

A food processor filled with chickpeas, cacao powder, almond butter, apple sauce, and baking soda.

Step 1: First, blend all of the ingredients (except chocolate chips) together in a food processor until smooth. Fold in chocolate chips.

A white round plate of 10 misshapen vegan chickpea brownies topped with chocolate chips.

Step 2: Then, add the batter to a greased 8×8 pan. Bake for 20-23 minutes at 350F and let cool for about 20 minutes before slicing.

Commonly Asked Questions

How many days can I store Vegan Chickpea Brownies as leftovers?

Store these brownies in the fridge in an airtight container for up to 5 days. You can eat them cold or reheat them for a couple minutes in the microwave or oven.

Do I have to use a food processor to make Vegan Chickpea Brownies?

Yes! A high-speed blender may work, but because this is a large amount of batter, it will blend best in a large food processor.

Can I use black beans instead of chickpeas in Vegan Chickpea Brownies?

You can. I recommend using my Vegan Black Bean Brownie recipe in that case!

Can I taste the chickpeas in Vegan Chickpea Brownies?

Nope! The rich cacao flavor and sweetness from the maple syrup truly hides any “chickpea” flavor. Be sure to blend the batter thoroughly in a food processor for a smooth texture.

Can I make Vegan Chickpea Brownies nut-free?

Yes! Instead of almond butter, use sun butter and then substitute the almond flour with oat flour to turn these brownies into a nut-free treat.

“These are amazing! My whole family loved them. I even like them better than traditional brownies. They are just the right texture–not too hard and dry, and not too gooey and undercooked!”

– Danetta

Four vegan chickpea brownies stacked on top of each other.

Extra Helpful Tips

Use a high-speed food processor for these brownies to get the smoothest texture.
Store these brownies in the fridge so they firm up and stay fresh longer. They will last up to 5 days.
Add in any of your favorite brownie mix-ins like extra chocolate chips, white chocolate chips, nuts, banana, a drizzle of nut butter on the top, or even dried fruit.
These are my favorite vegan chocolate chips to use in this recipe, free of refined sugar!

More Desserts

If you tried these Vegan Chickpea Brownies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Print Recipe

4.71 from 17 votes

Vegan Chickpea Brownies (gluten-free & healthy!)

These fudgy brownies are free from dairy, gluten, and refined sugar, but full of rich, delicious chocolate flavor with added benefits from chickpeas!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Author: Danielle Brown

Cost: $7

Equipment

1 oven
1 food processor
1 strainer for chickpeas

Ingredients

1 15 oz chickpeas drained and rinsed
½ cup almond butter or any nut/seed butter
¼ cup almond flour
¼ cup cacao powder or cocoa powder
½ cup maple syrup
1 tablespoon applesauce no sugar added
1 teaspoon vanilla
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup chocolate chips vegan

Instructions

Preheat the oven to 350F.
Add all of the ingredients except the chocolate chips into a food processor. Blend until completely smooth!
Fold in chocolate chips then pour into a greased baking dish. An 8×8 pan will work.
Bake for 20-23 minutes. When they are done, let them cool for about 20 minutes before cutting into them.
Serve and enjoy!

Notes

Use a high-speed food processor for these brownies to get the smoothest texture.

Store these brownies in the fridge so they firm up and stay fresh longer.

Add in any of your favorite brownie mix-ins like extra chocolate chips, white chocolate chips, nuts, banana, a drizzle of nut butter on the top, or even dried fruit.

Vegan Greek Salad with Tofu Feta

February 19, 2019 by Danielle Brown 1 Comment

OMG. VEGAN GREEK SALAD WITH TOFU FETA?! YES PLEASE!

Before I went vegan, one of my favorite meals ever was a simple greek salad – extra feta. I feel like the one thing I really miss is good feta cheese on a salad.

Not to toot my own horn but this vegan greek salad with tofu feta came out AMAZING, I am so excited for you all to try it.

This recipe is:

✔️Plant-based

✔️Gluten-free

✔️Oil-free optional

✔️100% delish

GREEK SALAD LOVE

This salad is FILLED with nutrients and packed with healthy veggies. Your food should have a function. Food is meant to fuel you and to provide your body with what it needs.

The tomato in this vegan greek salad adds lycopene which helps to reduce risk of heart disease and cancer! The cucumber works to hydrate the body, lower blood pressure and aid in digestion. In addition, red onion is great for lowering cholesterol.

Tofu adds extra plant protein and iron, the olives add healthy fats, and the quinoa adds minerals like magnesium, potassium, calcium and phosphorus. TOTAL NUTRIENT OVERLOAD!

Feel free to pair this salad with a sprouted ezekiel pita!

I warmed up the pita beforehand which made it so good. I added fresh dill to this salad as well – don’t be afraid to experiment with herbs! They add so much extra flavor and are great for your health.

I specifically used kalamata olives which are perfect for a greek salad.

Feta made from tofu?! You must be thinking…Danielle, no way! YES WAY!

It is much more simple than you think. All you have to do is squeeze the moisture out of the tofu (I used sprouted tofu from Trader Joe’s), and then crumble with your hands. Yup! That’s it!

When you add it to a salad and mix it with the dressing, it mimics feta so well.

I made this and shared it with my boyfriend for lunch – he was hesitant to try the tofu feta but he ended up gobbling it up.

This is a great salad to make to pack in your lunch and take it to work, you could make it for a dinner party, bring it to a pot-luck or simply to make to share with your family.

Presentation

Feel free to use a presentation like as shown above or you can also mix it all together in a large bowl like this one! Whatever works best for you.

I am LIVING for this tofu feta. I love adding tofu to my plant-based dishes because it adds so much plant-based protein! Also, you can make this for your friends who aren’t plant-based and win them over!

Print Recipe

4 from 1 vote

Vegan Greek Salad with Tofu Feta

This plant-based and gluten-free greek salad is amazing! The tofu feta adds such a great texture. You can make this oil-free if you would like.

Prep Time10

Total Time10

Course: Salad

Cuisine: Greek

Author: Danielle Brown

Ingredients

1.5 cups diced tomato
5 cups lettuce of choice I used butter lettuce mixed with spinach
1.5 cups chopped cucumber
½ cup kalamata olives
1 tablespoon Fresh dill garnish
1 cup cooked quinoa
¾ cup crumbled tofu I used sprouted tofu from Trader Joe's
¾ cup sliced red onion
salt + pepper + garlic powder to taste

Dressing

3 tbsp red wine vinegar
1 tbsp olive oil optional
1 tsp dried oregano
1 tsp dijon mustard

Instructions

Add lettuce to a bowl and then top with your chopped tomato, cucumber, olives, cooked quinoa, dill, and onion.
Squeeze the moisture out of the tofu (I just rung it out in a paper towel), then crumble the tofu with your hands and add it to the salad.
Mix the dressing ingredients together than drizzle it on top of your salad.
Season with salt, pepper and garlic powder (to taste!)
Serve and enjoy!

Mention this blog for 10% off health coaching services with me!

In good health,

Danielle

Peanut Butter Chocolate Chip Cookies (vegan & gluten-free!)

February 14, 2019 by Danielle Brown 4 Comments

Could there be a better combination than peanut butter and chocolate?! These Peanut Butter Chocolate Chip Cookies are made in 1-bowl but are truly so delicious. If you love peanut butter, make Peanut Butter & Jelly Cups next!

This recipe is:

✔️Vegan

✔️Gluten-free

✔️Oil-free

✔️Soy-free

✔️100% yummy

Secret Ingredient

I prefer to cook without oil as it helps to make recipes a lot lower in fat and calories. I would rather fat from a whole source such as nuts, instead of refined fats from oils. Do you want to know my secret ingredient?

I used applesauce instead of oil! Worked like a charm!

Before I put them in the oven I shaped them into circles then cut them into hearts after they were baked.

These peanut butter chocolate chip cookies are best when you let them cool for a while after baking them.

I had to make them Valentine’s themed! How cute are they?! What better to spread the love than with homemade cookies?

My boyfriend felt the love, he gobbled them up!

I highly recommend dipping them almond milk or your favorite non-dairy milk…so freaking yummy.

Picture this: watching a movie or cozying up with a good book, having a peanut butter chocolate chip cookie and dunking in some cold almond milk. SIGH ME UP!

So much love for these vegan cookies! People always ask me if I miss certain things because I am vegan. I honestly feel as though I don’t miss out on anything. I just find ways to “veganize” my favorites!

Print Recipe

5 from 2 votes

Peanut Butter Chocolate Chip Cookies (Vegan, Gluten-Free, Oil-Free)

These plant-based vegan peanut butter chocolate chip cookies are delicious and healthy! They have no refined sugar and are totally oil-free. Even the kids will love them!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Author: Danielle Brown

Ingredients

½ cup natural peanut butter
⅓ cup coconut sugar
2 tablespoon applesauce
½ tsp vanilla extract
¼ cup gluten-free flour I used the Trader Joe's blend
¼ tsp baking soda
⅓ cup chocolate chips I used mini ones

Instructions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add the natural peanut butter, coconut sugar, applesauce and vanilla extract to a mixing bowl. Mix until completely combined.
Add flour and baking soda to the wet ingredients and mix. Don't over mix! Fold in the chocolate chips.
Measure out a heaping tablespoon of the dough for each cookie, roll into a ball then flatten them into a cookie shape. I got about 11 cookies.
Bake for 8-9 minutes. As they cool, they will set. Wait 20 minutes for them to completely cool. Careful not to over-bake! They will dry out.

Vegan Nutella Fudge Balls (Gluten-Free)

February 7, 2019 by Danielle Brown 6 Comments

Yes. You read correctly. VEGAN NUTELLA FUDGE BALLS ARE HERE!

These vegan nutella fudge balls are made with 4 simple ingredients and these are completely no bake…could it get any easier?! More good news…the fudge balls are made without any added sugar (YAY!). They are naturally sweetened by ooey gooey medjool dates.

If you love chocolate, the flavor of nutella, and have a sweet tooth but want a healthier option, you really need to make these ASAP!

This recipe is:

✔️Plant-based vegan

✔️Gluten-free

✔️Soy-free

✔️Oil-free

✔️Refined sugar-free

✔️100% yummy

OMG.

Can we talk about how simple the ingredients are in this recipe?! Literally just almond butter, cacao, and dates! I used Crazy Richard’s almond butter because the ingredients are just “almonds”, no oil or sugar added. It is also very important to use medjool dates…they are super gooey and make the texture of these AMAZING!

I hope I’m not the only one who’s drooling. So much fudgey goodness! I am a huge chocolate lover so these vegan nutella fudge balls definitely do the trick and hit the spot.

After you blend everything in the food processor, you will roll the batter into balls and coat in hazelnuts.

I rolled mine in hazelnuts to give them that classic chocolate and nutella flavor but you can roll the balls in whatever your heart desires.

You could roll them in coconut, chocolate chips, melted chocolate, another kind of nut, or keep them simple and plain!

After rolling your fudge balls in the topping, you are going to want to put these in the fridge for at least 2 hours to allow them to firm up a bit before eating them. I personally like to have one of these after dinner as a little treat. Satisfies my sweet tooth for sure!

Have I convinced you to make these yet?!

Print Recipe

No ratings yet

Vegan Nutella Fudge Balls (Gluten-Free)

These vegan, gluten-free, oil-free fudge balls are the perfect snack or after dinner dessert if you want a healthier option.

Prep Time15

Total Time15

Course: Dessert

Author: Danielle Brown

Ingredients

½ cup unsweetened almond butter
1 cup pitted medjool dates
¼ cup cacao powder
¼ cup water
¾ cup hazelnuts

Instructions

Add hazelnuts to food processor and blend until ground until into little pieces. Then, remove the hazelnuts from the food processor and set aside in a bowl or on a plate.
Blend all ingredients in a food processor except for the hazelnuts. Blend until smooth.
Roll dough into little balls, you can make them as big or as small as you'd like.
Roll each ball in hazelnut coating as you go.
Refrigerate for at least 2 hours so they can firm up.
Serve and enjoy!

In good health,

Danielle

Teriyaki Sesame Cauliflower Bites (Vegan + GF)

February 6, 2019 by Danielle Brown 2 Comments

TERIYAKI SESAME CAULIFLOWER BITES?!

OFFICIALLY OBSESSED.

If you’re a fan of classic asian flavors, and need a little teriyaki love in your life…you need to make these teriyaki sesame cauliflower bites. I promise you will not be disappointed.

If you get take-out chinese food or go to an asian restaurant, it will most likely be filled with sodium, msg, and yucky ingredients.

These cauli bites not only taste amazing but they’re actually healthy!

This recipe is:

✔️Plant-based vegan

✔️Gluten-free

✔️Soy-free

✔️Oil-free

✔️100% yummy

This is the perfect side dish at dinner, paired with brown rice and steamed veggies. It could also be great for an appetizer when you’re entertaining, even kids will love these teriyaki sesame cauliflower bites. If you need a snack for game day or if you are craving Chinese take-out but want a healthier alternative, this is the recipe for you.

Furthermore, I first coated these bad boys with chickpea flour before adding the sauce because it helps the sauce stick to the cauliflower.

However, you can use whichever flour you like. I like using chickpea flour for extra plant-based protein.

When I first started my health journey 4 years ago, my mission was to figure out how to make delicious food that was still healthy and nutritious. There is a huge stigma that plant-based vegan food is bland or doesn’t taste good but I am here to prove you wrong!

This is a dish that will win over your stubborn meat-eating relatives!

Teriyaki Sauce

I used Coconut Secret brand teriyaki sauce but you can use any brand you like or have access to. You can order the Coconut Secret teriyaki sauce on Amazon or find it in your local Whole Foods or health stores. I highly recommend it, its delicious and has simple ingredients – no added sugar or oil!

Print Recipe

No ratings yet

Teriyaki Sesame Cauliflower Bites (Vegan + GF)

These teriyaki sesame cauliflower bites are plant-based, gluten-free, soy-free, oil-free and do not contain any added sugar. YUM!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: Chinese

Author: Danielle Brown

Ingredients

1 head cauliflower
1 cup chickpea flour
1 cup Coconut Secret Teriyaki Sauce
1 teaspoon garlic powder
½ tsp ginger powder
½ tsp red chili flakes can omit if you don't want it to be spicy
sesame seeds for topping

Instructions

Preheat your oven to 350 degrees and prepare a baking sheet with parchment paper.
Cut cauliflower into bite size pieces and rinse.
Prepare a bowl with the chickpea flour and lightly coat all of your cauliflower pieces with the flour. Tap off any excess flour before putting them on your baking sheet.
Bake for 15 minutes then remove from the oven. While the cauliflower cooks - make your sauce!
Mix the teriyaki sauce with the garlic, ginger and red chili flakes.
Dip each piece of cauliflower in the sauce then put back on the baking sheet. Put back in oven for another 15 minutes.
Top with sesame seeds, serve and enjoy!

In good health,

Danielle

Easy Homemade Oat Milk (vegan & gluten-free!)

February 5, 2019 by Danielle Brown 2 Comments

Have you gotten on the oat milk band wagon? I am not a fan of the added ingredients in store bought oat milk so I make my own Easy Homemade Oat Milk instead. The ingredients are simple, it’s way cheaper than store-bought, and turns out so creamy. Enjoy it with homemade granola, add it to a smoothie or overnight oats, or dip chocolate chip muffins in it.

A glass of oat milk, a jar of rolled oats, and a pitcher filled with milk.

Why I Love This Recipe

Easy: All you have to do to make Easy Homemade Oat Milk is throw a few simple ingredients into a blender and blend until you get a creamy, delicious milk.
Cheaper Than Store-Bought: Oat milk is so expensive. $5-6 minimum for a small carton! A whole batch of this homemade version costs just cents to make.
Healthier Alternative: Most store-bought oat milk contains inflammatory seed oils like rapeseed, canola, and sunflower. This homemade version is entirely oil-free.

Need an ingredient substitution?

Ask an AI for recommendations!

[feast_advanced_jump_to]

Notes on Ingredients

A jar of oats, a 1 cup measuring cup filled with oats, a bottle of vanilla extract, and 2 medjool dates.

Oats: Organic, rolled oats. Use certified gluten-free if necessary.
Dates: A couple medjool dates add sweetness to the oat milk, but are optional.
Water: Use clean, filtered water as you will be drinking it.
Vanilla: Adds delicious flavor to the oat milk. Vanilla bean paste is also delicious.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Easy Homemade Oat Milk?

Add all ingredients to blender.
Blend until everything is combined.
Strain using a nut milk bag and add into a pitcher of your choice.
Store in the refrigerator for one week. Enjoy!

Commonly Asked Questions

Do I need to soak my oats before blending Easy Homemade Oat Milk?

No, as long as you’re using a high-speed blender, the oats do not need to be soaked before blending.

Can I make Easy Homemade Oat Milk sweet?

Yes! Add medjool dates, a dash of maple syrup, or a dash of honey to sweeten the milk. You can also omit the dates for it to be fully unsweetened.

How should I strain Easy Homemade Oat Milk?

Use a nut milk bag, piece of cheese cloth, or fine mesh strainer to strain the milk after blending. This will make it extra creamy and smooth–but it’s not necessary. You can add the leftover pulp to Dark Chocolate Raspberry Cereal Bars!

“Easy, delicious, and so much cheaper than store-bought oat milk. I love this recipe!”

– Jordan

A glass filled with milk and a pitcher pouring more milk into the glass.

Extra Helpful Tips

Be careful not to overblend the oat milk otherwise it can get thick and slimy.
Use a nut milk bag or fine mesh strainer to strain the milk after blending. This will make it extra creamy and smooth!
Add cinnamon, a splash of maple syrup, a dash of nutmeg, or anything else to add flavor.
Medjool dates add natural sweetness to the milk but feel free to omit them if you prefer an unsweetened milk.
You can use homemade oat milk in smoothies, chia pudding, cereal, or dunking chocolate chip cookies.

More Healthy Recipes

If you tried this Easy Homemade Oat Milk or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Print Recipe

5 from 1 vote

Easy Homemade Oat Milk (vegan & gluten-free!)

A cheaper, healthier, tastier version of store-bought oat milk that takes only 5 minutes to whip up!

Prep Time5

Total Time5

Course: Breakfast, Drinks

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 112kcal

Author: Danielle Brown

Cost: $1.50

Equipment

1 blender
1 fine mesh strainer or nut milk bag or cheese cloth

Ingredients

1 cup rolled oats organic
4 cups water filtered
2 medjool dates pitted & optional for sweetness
½ teaspoon vanilla extract

Instructions

Add all ingredients to blender.
Blend until everything is combined. Do not overblend – it can get slimy!
Strain using a nut milk bag and add into a pitcher of your choice.
Store in the refrigerator for one week. Enjoy!

Notes

Be careful not to overblend the oat milk otherwise it can get thick and slimy.
Use a nut milk bag or fine mesh strainer to strain the milk after blending. This will make it extra creamy and smooth!
Add cinnamon, a splash of maple syrup, a dash of nutmeg, or anything else to add flavor.
Medjool dates add natural sweetness to the milk but feel free to omit them if you prefer an unsweetened milk.

Nutrition

VEGAN PITAYA SMOOTHIE

January 30, 2019 by Danielle Brown 8 Comments

PITAYA SMOOTHIE? OMG YES!

For those of you who don’t know, pitaya is dragon fruit. A tropical, delicious, beautiful fruit with TONS of health and wellness benefits. Can we just talk about how pretty this smoothie is?

Also, the color is just magnificent. This pitaya smoothie fills me energy and revitalizes me in the morning.

If you need an energy boost and want to feel ALIVE, I would highly recommend trying this smoothie for breakfast or for a mid-day pick-me-up.

Furthermore, as a health coach, I definitely recommend having a smoothie in the morning. Fueling your body with fruit and superfoods is so important!

This smoothie is:

✔️Plant-based

✔️Gluten-free

✔️Soy-free

✔️100% yummy

Pitaya Benefits:

High in fiber
Anti-aging
Supports heart health
High in b-vitamins
Aids in digestion
Prevents constipation
Stabilizes blood sugar

Dragon fruit contains phytonutrients and antioxidants that work to prevent disease and repair any cellular damage in the body.

In addition, dragon fruit actually rejuvenates the liver, improves eye sight, strengthens the immune system, increases low iron levels, fights chronic disease, and promotes a healthy gut. Furthermore, pitaya is amazing for clearing up skin.

Also, if you have acne, eczema or psoriasis, try adding pitaya into your daily diet and watch your skin heal from the inside out.

If you’re in a cold climate and a smoothie doesn’t appeal to you, I totally understand! Try exercising and getting a good sweat session in first, then you’ll be ready for a nice smoothie to cool yourself down.

I live in Florida so I am always in the mood for a smoothie. It is my go-to breakfast.

I used the dragonfruit packets from Pitaya Plus! They come in organic individual frozen unsweetened packets that you can easily add into a smoothie! So convenient!

Print Recipe

5 from 2 votes

Vegan Pitaya Smoothie

This plant-based, gluten-free, soy-free pitaya smoothie is perfect for detoxing, weight loss, healthy living, clearing skin and energy!

Total Time5

Course: Drinks, Shake, Smoothie

Cuisine: Smoothie

Author: Danielle Brown

Ingredients

1 ripe banana
1 cup frozen mango
1 cup frozen pineapple
1 packet pitaya plus
1 teaspoon maca powder
1.5 cups almond milk
1 tbsp hemp seeds optional

Instructions

Add all ingredients to blender and blend.
Enjoy!

In good health,

Danielle

The Best Beet Hummus

January 24, 2019 by Danielle Brown 2 Comments

Let’s combine two delicious foods, beets and hummus, to create The Best Beet Hummus ever. Can we talk about the beautiful color of this hummus?! It is also super versatile – add it to a salad, sandwich, toast, eat it with chips or veggies…the possibilities are endless. If you prefer a traditional hummus, try Best Vegan Hummus Ever. Other dips you’ll love are Authentic 5-Minute Guacamole and Vegan Spinach Artichoke Dip.

A white bowl filled with pink beet hummus and a white hand holding a chip dipped into the hummus.

Why I Love This Recipe

Colorful Hummus: This isn’t your basic hummus–it’s packed with beets for a gorgeous red color and lots of antioxidants.
Skip Store-Bought: Stop spending money on lower quality, expensive hummus and make your own at home. It’s tastier, cheaper, and healthy!
Versatile: You can use this beet hummus in a variety of ways–on a sandwich, toast, with crackers and veggies, in a rice bowl, or with pita.

Need an ingredient substitution?

Ask an AI for recommendations!

[feast_advanced_jump_to]

Notes on Ingredients

Chickpeas: Drain and rinse your canned chickpeas well before using.
Beets: You can use canned beets or fresh beets that have been peeled and steamed.
Tahini: A seed butter made from sesame seeds that adds to the rich and creamy flavor of this hummus.

How do you make The Best Beet Hummus?

Add all ingredients into a food processor or high speed blender and blend until completely smooth!
Enjoy!

A small food processor filled with pink beet hummus.

Step 1: First, add all of the ingredients to a food processor and blend until smooth.

A white bowl of beet hummus topped with a cilantro leaf in the center.

Step 2: Then, serve and enjoy!

Commonly Asked Questions

How many days can I store The Best Beet Hummus in the fridge to eat as leftovers?

Store leftover hummus in the fridge for up to 5 days.

How many servings of hummus does The Best Beet Hummus recipe make?

This recipe makes 10-12 hearty servings or 14-16 smaller servings. Feel free to halve it if you want less.

Can I freeze leftover hummus?

Sure! Put it in a freezer-safe glass container, top with a drizzle of olive oil, and freeze for up to 4 months.

Do I need to use a food processor to make hummus?

A large food processor is ideal for making hummus, but if you have a high-speed blender, you can try that as well.

“So incredible! This recipe left me with 2 large containers of the hummus! I had beet hummus for the first time about 4 years ago, but the brand discontinued it. I am so glad to have found this healthy version that tastes even better!”

– Maisie

A white bowl filled with piles of spinach, quinoa, diced cucumber, halved avocado, red onion sliced, tomatoes, and corn with a scoop of pink hummus in the center.

Extra Helpful Tips

Add an ice cube to the food processor to make your hummus thicker and creamier.
Store leftover hummus in an airtight container in the fridge for up to 5 days.
If you’re not oil free, feel free to drizzle olive oil on top for enhanced flavor and garnish.

More Easy Appetizers

If you tried The Best Beet Hummus or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Print Recipe

5 from 2 votes

The Best Beet Hummus

Creamy, easy, colorful hummus made in just 10 minutes with healthy ingredients!

Prep Time10

Total Time10

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 23kcal

Author: Danielle Brown

Cost: $7

Equipment

1 food processor
1 strainer for draining chickpeas

Ingredients

2 cans chickpeas 15 oz
1.5 cups beets chopped and steamed
2 whole lemons juiced
2 tablespoon tahini
1 teaspoon garlic powder or 3 cloves fresh garlic
1 teaspoon pink himalayan salt

Instructions

Add all ingredients into a food processor or high-speed blender and blend until completely smooth!
Enjoy!

Notes

Add an ice cube to the food processor to make your hummus thicker and creamier.
Store leftover hummus in an airtight container in the fridge for up to 5 days.
If you’re not oil free, feel free to drizzle olive oil on top for enhanced flavor and garnish.

Nutrition

Classic Veggie Noodle Soup (Vegan + Gluten-Free)

January 23, 2019 by Danielle Brown 5 Comments

HEALTHY NOODLE SOUP?! YES PLEASE!

This vegan noodle soup recipe is dedicated to everyone who lives in a cold place! I live in Florida where it is always sunny and warm so I need to warm you guys up! Noodle soup is typically made with chicken and chicken broth but this soup is totally meat-free and plant-based. However, it is still just as delicious as when your mom used to make it! This has all of the classic noodle soup flavors that are so warming, comforting and much needed in the cold weather. Doesn’t it sound so nice to cozy up with a bowl of soup, a warm blanket, and watch a good movie? Sounds like a good plan to me.

This recipe is:

✔️Vegan

✔️Gluten-free

✔️Soy-free

✔️Oil-free

✔️100% delish

I used quinoa pasta in this recipe which makes this soup vegan and gluten-free. My favorite quinoa pasta is the one from Trader Joe’s. It has the perfect texture for noodle soup and most closely mimics egg noodles or white pasta. If you don’t want to order those ones, here’s another option. Feel free to use whichever noodles you like, these are just the ones that I use and love. In terms of servings, this makes a lot of soup so it is great to feed a whole family, or to meal prep and keep in fridge for the week.

Growing up in a Jewish family, one of my favorite things in the world was having my mom’s noodle soup (hi mama!). This brings back memories of my childhood and of my mom’s amazing cooking, similar to my Easy Vegan Latkes. I am so happy to share this healthier version of noodle soup with all of you!

As a health coach, one of my goals is to make healthier versions of classics! The key to sticking to a healthy lifestyle is to actually enjoy what you’re eating and feeling satisfied. I don’t want you to feel deprived! Healthy definitely does NOT have to be boring! I think there is a huge misconception, especially if you’re vegan, that the food is unappealing or bland, but I am here to show you that is far from the truth. If you’re experimenting with a plant-based lifestyle and want to impress your family members, you should make this vegan noodle soup for them!

One of the best ways to eat healthier is to add greens to every meal, and it is so easy to add it to this vegan noodle soup!. Throw some spinach in this soup for added vitamins and minerals. Spinach is high in antioxidants, iron and #plantprotein! I would highly recommend adding spinach to this soup.

Print Recipe

5 from 4 votes

Classic Veggie Noodle Soup (Vegan + Gluten-Free)

This delicious veggie noodle soup is warming, comforting and the perfect meal for a cold day. It is vegan, gluten-free and is great for someone trying to stick to a healthy lifestyle.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Author: Danielle Brown

Ingredients

2 cups chopped celery
1 cup chopped onion
2 cups chopped/sliced carrots
1 cup roughly chopped parsley
6 cups veggie broth
2 tsp dried dill
fresh spinach optional
pasta add as little or as much as you'd like to the soup
1 teaspoon salt
pepper to taste

Instructions

Add the onion, celery, carrots, parsley, veggie broth, salt, and dill to a large soup pot and bring to a boil.
Once boiling, cover and simmer on low-medium heat for 20-30 minutes until the veggies are cooked through.
While the soup is cooking, make your pasta in a separate pot then set aside. Do not cook your pasta in the same pot as the soup it will make the soup starchy. Make as much or as little pasta as you want.
Once pasta is done, rinse and drain.
Add pasta to the soup when the soup is done cooking, and add in fresh spinach if you'd like.
Serve and enjoy!

Chickpea Peanut Butter Ice Cream

January 19, 2019 by Danielle Brown 43 Comments

Who doesn’t love peanut butter ice cream? If you love ice cream but want to eat healthier and hit your goals, make my Chickpea Peanut Butter Ice Cream! I promise you would never guess it’s made from a base of chickpeas! They add protein and fiber to this ice cream and make it super creamy. For more healthy desserts, make Chickpea Chocolate Chip Cookies, Healthy Cookie Dough Pops, Tahini Blondies, or Black Bean Brownies.

Birds eye view of a brown bowl filled with multiple scoops of chickpea vegan peanut butter ice cream topped with melted drizzled chocolate.

Why I Love This Recipe

Hidden Nutrition: This ice cream is packed with a secret ingredient, chickpeas, that add protein, fiber, and lots of nutrients to this ice cream.
Rich Peanut Butter Flavor: Tastes like creamy, rich peanut butter ice cream.
Quality Ingredients: Most ice cream is made of inflammatory dairy and tons of sugar. This refined sugar free version will leave you feeling amazing!

Need an ingredient substitution?

Ask an AI for recommendations!

[feast_advanced_jump_to]

Notes on Ingredients

Chickpeas: Use a full can of chickpeas. Drain and rinse them well before using.
Milk: I used almond milk but any non-dairy milk (almond, cashew, hemp, rice, oat, or coconut) works.
Medjool dates: I like to use the medjool variety of dates for extra sweetness and flavor. Be sure to pit each date before adding to the blender.
Peanut butter: Any nut or seed butter will work but PB has the best flavor! Use leftover PB to make Peanut Butter & Jelly Cups next.

How do you make Chickpea Peanut Butter Ice Cream?

In a high-speed blender, blend chickpeas, dates, peanut butter and almond milk until completely smooth.
Once smooth, pour into a loaf pan and freeze for 8-12 hours or until frozen.
Add toppings of your choice and enjoy! Let it thaw 10-15 minutes before scooping.

Step 1: First, add all ingredients to a high-speed blender and blend until smooth. Pour mixture into a loaf pan.

Birds eye view of a brown bowl filled with multiple scoops of chickpea vegan peanut butter ice cream topped with melted drizzled chocolate with a silver spoon coming in from the bottom of the image with a bite of ice cream on it.

Step 2: Then, freeze for 8-12 hours until frozen solid. Let it thaw for 10-15 minutes before scooping and serving.

Commonly Asked Questions

How long do I have to store Chickpea Peanut Butter Ice Cream before eating?

Store this ice cream in the freezer for at least 8-12 hours so it’s fully frozen. Let it thaw for 10-15 minutes on the counter before scooping so it can soften a bit.

Can I taste the chickpeas in Chickpea Peanut Butter Ice Cream?

Nope! I’ve served this at parties before and no one can ever guess that there’s chickpeas in it! The medjool dates and peanut butter are such strong flavors that they mask any chickpea flavor.

Can I use any kind of nondairy milk to make Chickpea Peanut Butter Ice Cream?

Yes! I used almond milk, but any nondairy milk will work.

Do I have to use a blender or can I use an ice cream maker to make Chickpea Peanut Butter Ice Cream?

You must use a high-speed blender to blend this ice cream into a smooth and creamy consistency. I have not tried using an ice cream maker with this recipe!

“Omg! I tried this recipe with oat milk, and it was so GOOD! It had the taste of cookie dough/PB ice cream, my favorite flavour”

– Ariane

Extra Helpful Tips

Be sure to drain and thoroughly rinse your chickpeas to help prevent gas and bloating.
Topping ideas include chocolate chips, nuts, date caramel, fruit, cacao nibs, or shredded coconut.
Use a high-speed blender, not a food processor, for the best texture.
This recipe is adapted from Nourished by Caroline.
Make my Mango Pineapple Ice Cream next!
Store this ice cream in the freezer for at least 8-12 hours so it’s fully frozen. Let it thaw for 10-15 minutes on the counter before scooping so it can soften a bit.

More Healthy Desserts

If you tried this Chickpea Peanut Butter Ice Cream or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A brown bowl filled with multiple scoops of chickpea vegan peanut butter ice cream topped with melted drizzled chocolate.

Print Recipe

4.91 from 10 votes

Chickpea Peanut Butter Ice Cream

This healthified version of peanut butter ice cream has the creaminess and sweetness you love in ice cream, but without the dairy, sugar, or fat!

Prep Time10

Freezer Time8

Total Time8 10

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 267kcal

Author: Danielle Brown

Cost: $3

Equipment

1 blender
1 loaf pan

Ingredients

1 15 oz can chickpeas drained and rinsed
1 cup medjool dates pitted
½ cup peanut butter natural and creamy
1 ½ cups almond milk any non-dairy milk of choice

Instructions

In a high-speed blender, blend chickpeas, dates, peanut butter and almond milk until completely smooth.
Once smooth, pour into a loaf pan and freeze for 8-12 hours or until frozen. Freezing time can vary depending on the freezer you have.
Let thaw for 10-15 minutes before scooping, add toppings of your choice, and enjoy!

Notes

Be sure to drain and thoroughly rinse your chickpeas to help prevent gas and bloating.

Topping ideas include chocolate chips, nuts, date caramel, fruit, cacao nibs, or shredded coconut.

Use a high-speed blender, not a food processor, for the best texture.

This recipe is adapted from Nourished by Caroline.

Nutrition

Detox Salad with Sunflower Seed Caesar Dressing (V/GF)

January 16, 2019 by Danielle Brown Leave a Comment

SALAD WITH VEGAN CAESAR DRESSING?! HERE I COME!

Make my Vegan Caesar Pasta Salad next!

This salad made up of all raw veggies is so delicious when paired with a creamy caesar dressing. I love having this salad for lunch because it is light but also satisfying at the same time. The healthy fats and protein from the sunflower seeds in the dressing help to keep you full longer. I added butter lettuce, tomatoes, cucumbers, parsley and peppers to my salad but you can use any veggies you like. Feel free to even add chickpeas or quinoa – YUM!

This is a nutritious, yummy, raw vegan salad filled with vitamins and minerals. Raw veggies are incredible for your health because their nutrients haven’t been lost in any kind of cooking process. They are also great for digestive health, cleansing the colon and preventing constipation. I added a ton of parsley to this salad, one of the most detoxifying herbs you can have. Parsley is especially great for detoxing the liver.

Parsley Detox Benefits:

Boosts immune system
High in iron
Detoxes liver
Supports eye health
Controls arthritis
Great for digestion
Blood purifier
Natural diuretic
Anti-inflammatory

One of my clients told me that ever since going plant-based she missed a good caesar dressing. I promised her I would come up with something not only yummy but healthy as well! As a health coach, I not only want you to eat healthy but I want you to enjoy your food equally as much. Healthy doesn’t have to be boring!

Print Recipe

No ratings yet

Detox Salad with Sunflower Seed Caesar Dressing (V/GF)

This is a raw vegan salad that is gluten-free, vegan, plant-based, oil-free, nut-free and 100% yummy! This salad is great for weight loss, reducing inflammation, clearing skin, and for optimal wellness.

Total Time20

Course: Salad

Author: Danielle Brown

Ingredients

Salad

2 Cups Butter lettuce
1 Cup Chopped parsley
1 Cup Orange bell pepper
1 Cup Diced tomato
1 Cup Chopped cucumber

Dressing

1 Cup Sunflower seeds
1 Lemon (juiced)
1 tsp Garlic powder
2 teaspoon Capers
2 teaspoon Whole grain dijon mustard
½ tsp pink salt
½ Cup water (or more depending on how thick/thin you want it)

Instructions

Chop up all of the salad ingredients and add into a bowl.
Soak sunflower seeds for 10 hours or boil for 5 minutes until soft.
Blend all dressing ingredients in high-speed blender until completely smooth.
Use as much or as little dressing as you you'd like and pour over your salad.
Enjoy!

In good health,

Danielle

Vegan Creamy Cauliflower Cashew Alfredo Pasta

January 9, 2019 by Danielle Brown 22 Comments

This Vegan Creamy Cauliflower Cashew Alfredo Pasta is creamy, comforting and truly everything you could possibly want in a bowl of pasta. If you are craving comfort food but want to skip the dairy and heavy feeling after, you need to try this or Vegan Mac and Cheese and Creamy Pumpkin Pasta. The sauce is super easy to make in a blender! If you want more creamy pasta recipes, check out All Your Greens Pasta, Beauty Beet Pasta, and Creamy Hummus Vegan Pasta.

A white low bowl filled with vegan and gluten free creamy cashew cauliflower alfredo pasta with wilted spinach mixed in.

Why I Love This Recipe

Dairy-Free: Most alfredo is dairy-ridden. This sauce is 100% dairy-free with the help of cauliflower and cashews.
Super Simple: I love an easy peasy pasta dish! Blend the sauce in a blender, cook the pasta, and mix it all together.
Nourishing Yet Comforting: Who said comfort food had to be inflammatory and junky? This alfredo sauce is packed with nutrition but tastes like a hug in a bowl.

Need an ingredient substitution?

Ask an AI for recommendations!

[feast_advanced_jump_to]

Notes on Ingredients

Pasta: I used Banza chickpea noodles to boost the fiber and protein content of this dish, but any noodle works! You can use gluten-free pasta or regular whole-wheat pasta.
Cashews: Use raw cashews for this to make the creamiest alfredo sauce without the need for additional oil or salt.
Nutritional yeast: Adds cheesiness to the alfredo sauce without dairy. Find nutritional yeast in the spices/baking aisle of your grocery store.
Almond milk: Any non-dairy milk works.

How do you make Vegan Creamy Cauliflower Cashew Alfredo Pasta?

Steam cauliflower and cashews together until both are soft (5-10 minutes).
While the cauliflower and cashews steam, boil pasta.
Make the sauce by blending all ingredients together (except for pasta) in a blender until completely smooth.
Pour over strained pasta and enjoy!
Feel free to add in whatever veggies you like!

A white low bowl filled with Vegan and Gluten Free Cauliflower Cashew Alfredo with wilted spinach mixed in.

Step 1: First, steam the cauliflower and cashews until soft and cook the pasta.

Step 2: Then, blend all of the ingredients together (except pasta) to make the sauce. Pour sauce over strained pasta and enjoy!

Commonly Asked Questions

How many days can I store the Vegan Creamy Cauliflower Cashew Alfredo Pasta in the fridge to eat as leftovers?

Store this pasta in the fridge for up to 4 days. To reheat, microwave or heat in a pan on the stove for a couple minutes until warm.

How much fiber and protein is in one serving of Vegan Creamy Cauliflower Cashew Alfredo Pasta?

Depending on the pasta you use, if you use chickpea pasta like I did, one serving of this dish contains 16g of protein and 8g of fiber.

What veggies can I mix into Vegan Creamy Cauliflower Cashew Alfredo Pasta?

I like to stir in spinach at the end of making this recipe to add volume, micronutrients, and greens. You could also add cooked veggies like mushrooms.

Can I use a food processor to make alfredo sauce?

A high-speed blender works best. Unfortunately, a food processor won’t blend the cashews and cauliflower down to be creamy enough–there will still be some gritty texture. If you want a blender-free recipe, make my One Pot Pasta or Vegan Caesar Pasta Salad.

“My boyfriend Mark is a BIG meat eater and says that this is better than regular alfredo.”

– Christine

A white low bowl filled with vegan creamy cauliflower cashew alfredo pasta with wilted spinach mixed in. Only half of the bowl is showing.

Extra Helpful Tips

Use any pasta noodle of choice–I used chickpea pasta to boost the protein and fiber content.
Use a high-speed blender to blend the alfredo sauce for maximum creamy texture.
Mix in any veggies you’d like to bump up the nutritional value and volume of this dish–I like wilted spinach, broccoli, or roasted mushrooms.
Use leftover cauliflower and make Golden Girl Curry next!
Store leftover pasta in the fridge for up to 4 days. To reheat, microwave or heat in a pan on the stove for a couple minutes until warm.

More Pasta Dishes

If you tried this Vegan Creamy Cauliflower Cashew Alfredo Pasta or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Print Recipe

5 from 8 votes

Vegan Creamy Cauliflower Cashew Alfredo Pasta

If you are craving comfort food but want to skip the dairy and heavy feeling after, you need to try this easy, creamy pasta dish!

Prep Time15

Cook Time10

Total Time25

Course: dinner, Entree, Lunch, Pasta

Cuisine: American, Italian

Diet: Gluten Free, Vegan

Servings:

Calories: 445kcal

Author: Danielle Brown

Cost: $14.75

Equipment

Ingredients

1 8 oz box pasta
5 cups cauliflower chopped
1 cup cashews raw
¼ cup nutritional yeast
½ cup almond milk plain and unsweetened
1 lemon juiced
1 teaspoon garlic powder
1 teaspoon pink Himalayan salt

Instructions

Steam cauliflower and cashews together until both are soft (5-10 minutes).
While the cauliflower and cashews steam, boil pasta.
Make the sauce by blending all ingredients together (except for pasta) in a blender until completely smooth.
Pour over strained pasta and enjoy!
Feel free to add in whatever veggies you like!

Notes

Use any pasta noodle of choice–I used chickpea pasta to boost the protein and fiber content.

Use a high-speed blender to blend the alfredo sauce for maximum creamy texture.

Mix in any veggies you’d like to bump up the nutritional value and volume of this dish–I like wilted spinach, broccoli, or roasted mushrooms.

Nutrition

Chocolate Chip Peanut Butter Blondies (Vegan/GF)

December 31, 2018 by Danielle Brown 7 Comments

CHOCOLATE CHIP PEANUT BUTTER BLONDIES. OMG.

This recipe for these chocolate chip peanut butter blondies is so delicious and is super easy to make. I love anything with the combination of chocolate and peanut butter. These blondies have a surprise secret ingredient that makes these babies high in protein and fiber!

The base of these is actually chickpeas! Yes, chickpeas! You don’t even taste them. A dessert that is healthy and yummy?! YES PLEASE!

This recipe is:

✔️Plant-based

✔️Vegan

✔️Gluten-free

✔️Soy-free

✔️Oil-free

I love sneaking in healthy ingredients into desserts. Chickpeas are so nutritious – they are filled with vitamins and minerals like vitamin K, folate, phosphorus, zinc, manganese, choline and selenium.

Are you drooling yet?!

Chickpeas also contain magnesium, iron, and b6. Other benefits of chickpeas: lowers blood pressure, prevents heart disease, lowers cholesterol, high in fiber, high in plant protein, improves blood sugar and insulin levels for diabetics, reduces inflammation, aids in preventing constipation, and so much more!

Moral of the story: eat your chickpeas and add them to your baked good!

Gooey

Moist

Chocolatey

Peanut buttery

Perfectly sweet

Great to serve to kids, to bring to a pot luck, to bake for a party, and to simply just have at home.

Share the love

Pin on Pinterest, share the recipe link on Facebook, and post a picture of your creation on Instagram! Also, I can’t wait to see your chocolate chip peanut butter blondies.

Print Recipe

4.75 from 4 votes

Chocolate Chip Peanut Butter Blondies (vegan, gluten-free)

Healthy chocolate chip peanut butter blondies are here! Easy to make, plant-based, oil-free, gluten-free, vegan, grain-free and 100% delish.

Course: Dessert, gluten-free vegan blondies, gluten-free vegan desssert, oil-free dessert, plant-based desserts, vegan blondies, vegan dessert

Author: Danielle Brown

Ingredients

1 15 oz can of chickpeas rinsed and drained
½ cup creamy peanut butter
¼ cup maple syrup
¼ cup coconut sugar
1 tablespoon almond milk
½ teaspoon sea salt
½ tsp baking powder
¼ tsp baking soda
½ cup vegan chocolate chips
extra chocolate chips to sprinkle on top

Instructions

1. Preheat the oven to 350 degrees F.
2. Put all ingredients except for chocolate chips into your blender or food processor. I suggest a high-speed blender like the Vitamix so you get a perfectly smooth consistency.
3. After blending, stir in chocolate chips.
4. Pour mixture into an 8 or 9-inch glass/non-stick baking pan (I use non-stick so I don't have to grease it). 5. Sprinkle chocolate chips on top
6. Bake for 20-30 minutes until edges pull away from the pan and top is golden brown and set
7. Let cool for 15 minutes before cutting into them
Enjoy!

Notes

If you do not eat sugar, you can get the vegan lily's chocolate chips which are sweetened with stevia. Feel free to also sub the chocolate chips for raisins or nuts.

I got this recipe idea from Joyfood Sunshine’s blog!

In good health,

Danielle

Roasted Sweet Potatoes with Chipotle Aioli (Vegan/GF)

December 26, 2018 by Danielle Brown Leave a Comment

Raise your hand if you love sweet potatoes!

Roasted sweet potatoes are delicious by themselves but when paired with a chipotle aioli…OMG. This aioli is completely plant-based and is actually made out of sunflower seeds. Sunflower seeds are rich in b vitamins and are a great source of iron, calcium, magnesium, protein, vitamin E, zinc, potassium, and healthy fats. Sweet potatoes are also amazing for your health – they are high in vitamin A, high in fiber, vitamin C, rich with beta-carotene, they prevent cancer, lower blood pressure, balance hormones, and promote relaxation. Make my Grillable Black Bean Burgers to go with this side!

✔️Plant-based

✔️Gluten-free

✔️Vegan

✔️Oil-free

✔️Soy-free

✔️100% yummy

Ingredients

Sweet potatoes cubed (make as much or as little as you want)
1.5 cups sunflower seeds (boil for 5-10 minutes to soften)
¾ cup water
Juice from half a lemon
Sprinkle in salt + garlic powder to taste (for both sweet potatoes and aioli)
2 teaspoon hot sauce of your choice

How To – Potatoes:

Preheat oven to 450 degrees Fahrenheit
Cube sweet potatoes and put them on a baking sheet lined with parchment paper
Season sweet potatoes with garlic and salt
Roast in the oven for about 40 minutes or until fork tender and crispy
If the potatoes are soft but are not crispy, turn on the broiler for a few minutes until they crisp up

How to – Aioli:

Boil sunflower seeds for 5-10 minutes then strain
Add sunflower seeds to blender with water, lemon, garlic, salt, and hot sauce
If you want a thinner aioli you can slowly add in more water
Blend until completely smooth
Serve with potatoes and enjoy!

Healthy Mushroom Fettuccine (Vegan/GF)

December 13, 2018 by Danielle Brown Leave a Comment

How do you improve a bad day? A big bowl of fettuccine pasta never hurts!

This mushroom pasta is so delish and is actually really healthy! I used organic mung bean edamame fettuccine which has 24 grams of plant protein per serving and 11 grams of fiber. Fiber is key to weight loss and for optimal gut health. Increasing your fiber intake is very important. I am obsessed with healthy pasta alternatives because it gives you the same feeling as regular pasta but in reality, its much healthier and has way more nutritional value. This dish is very simple to make and you really only need a few ingredients.

Amazon: Purchase mung bean fettuccine here

✔️Vegan

✔️Plant-based

✔️Gluten-free

✔️100% yummy

Ingredients: (4-5 servings)

16 oz Mung bean pasta (or other pasta of choice)
2-3 cups sliced mini bella mushrooms (depending on how many mushrooms you want in it)
4 garlic cloves (or ½-1 tsp garlic powder)
1 tablespoon olive oil or veggie broth (optional)
Salt and pepper to taste
Broccoli (steamed on the side)

How to:

Boil pasta
While pasta is boiling, saute mushrooms and fresh garlic in a large pan in olive oil or veggie broth if you don’t eat oil
When pasta is done, add it into the pan with the mushrooms
Add salt + pepper to taste and toss pasta to combine well
Steam broccoli to add on the side
Serve and enjoy!
Top with vegan parmesan (I use Minimalist Baker’s recipe)

2-Ingredient Healthy Ice Cream (Vegan/GF)

December 12, 2018 by Danielle Brown 2 Comments

HEALTHY ICE CREAM?! YES PLEASE!

If you have a sweet tooth but you’re trying to stay healthy, I have the solution for you. I like to call this “nice cream” because this dessert is plant-based, gluten-free, soy-free and have no added sugar. I made two flavors, mango, and cherry – both were absolutely delish! This is so healthy you could even eat it for breakfast. Can we also talk about how simple this recipe is?! It only has two ingredients and takes about 5 minutes to make. You don’t need an ice cream maker you can just use a food processor or high-speed blender.

✔️Vegan

✔️Gluten-free

✔️No added sugar

✔️100% yummy

Mango Ice Cream Ingredients (2 servings):

3 cups frozen mango
Splash of coconut milk or almond milk

Cherry Ice Cream Ingredients (2 servings):

3 cups frozen cherries
Splash of coconut milk or almond milk

How to:

Add frozen fruit and non-dairy milk of choice to a food processor
Pulse then blend until completely smooth – you might have to scrape sides down every so often
Eat and enjoy! Feel free to top with coconut, nuts, vegan chocolate chips, or fruit!

FREE CONSULTATIONS

Do you need a health coach?

Are you sick of dieting and failing?

Do you want to lose weight and keep it off for good?

Do you want to still eat delicious food while losing weight?

Do you want to get healthy but need guidance and support?

Do you just want to feel good again?

Do you want to get healthy but don’t know where to start?

If you said “yes” to any of these questions, I am here to help. I am a holistic health coach and I am offering FREE health consultations. Email me at CodeGreenWellness@gmail.com! Don’t hesitate to reach out! Follow me on Instagram @CodeGreenWellness for healthy recipes and all things wellness!

Easy Vegan Salad (Soy-free/GF)

December 11, 2018 by Danielle Brown 1 Comment

Easiest Vegan Salad. Simple is best.

This easy vegan salad is delicious and is perfect if you’re busy and need to make a quick lunch or dinner. Eating healthy doesn’t have to be boring and you don’t need to be following complicated recipes with a ton of ingredients. I am here to show you that you can eat really simple meals that both taste yummy and are very nutritious for you. A lot of people tell me they would eat healthy if I could come cook for them – I would love to cook for all of you but I PROMISE you do not have to be a chef to eat healthily.

Vegan

Plant-based

Gluten-free

Soy-free

Oil-free optional

Ingredients:

2 cups of mixed greens loosely packed (or any lettuce you like)
¾ cup shredded carrots
1 cup chopped tomatoes
1 cup cooked quinoa
½ of a sliced avocado
2 tablespoon hummus

Dressing:

2 tablespoon vinegar of choice (balsamic, apple cider vinegar, pomegranate, red wine)
1 tablespoon Olive oil or ½ tablespoon maple syrup
1 tsp dijon mustard

How to:

Cook quinoa and set aside
Add mixed greens into bowl and top with chopped tomatoes, carrots, avocado, hummus and quinoa
Drizzle the dressing over top and enjoy!

FREE CONSULTATIONS

Do you need a health coach?

Are you sick of dieting and failing?

Do you want to lose weight and keep it off for good?

Do you want to still eat delicious food while losing weight?

Do you want to get healthy but need guidance and support?

Do you just want to feel good again?

Do you want to get healthy but don’t know where to start?

Healthy Vegan Pasta Salad (20-minutes!)

December 8, 2018 by Danielle Brown 1 Comment

This Healthy Vegan Pasta Salad is the perfect quick and easy lunch or dinner. Whether you are packing lunch or making a dish to take to a party, this recipe is a winner. To say I am a pasta lover would be an understatement. Pasta can certainly be part of a healthy lifestyle, especially when you pack in veggies! Get 10+ Pasta Salad Recipes Here!

A bowl of pasta salad with arugula, sliced red onion, and kalamata olives in it.

Why I Love This Recipe

Easy Recipe: Making a fresh pasta salad takes 15-20 minutes and minimal cook time! It’s great to prep ahead and stores well in the fridge too.
Plant-Based: No animal products are needed in this pasta salad. Whether you are dairy-free, egg-free, or vegan, this dish is perfect for you!
High Fiber: I love pasta salad because it’s an easy way to pack in fiber-rich veggies in a delicious way. I also use chickpea pasta to bump up the fiber content even more!

Need an ingredient substitution?

Ask an AI for recommendations!

[feast_advanced_jump_to]

Notes on Ingredients

Pasta: I used Banza penne chickpea pasta (naturally gluten-free pasta) to bump up the protein and fiber, but feel free to use any kind of pasta you like.
Vinegar: You can use any vinegar of your choice like red wine, apple cider, white wine, or balsamic. My favorite here is red wine!
Olive Oil: If you’re oil free, you can omit the oil but it adds a delicious rich flavor and smoothness.
Arugula: Can substitute with spinach. If you’re making this salad ahead of time by a day or two, I’d recommend leaving out the arugula and adding it just before serving.
Olives: Kalamata are my favorite in this salad! Green or black olives would work too.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Healthy Vegan Pasta Salad?

Boil pasta.
While pasta is boiling, whisk dressing ingredients in a bowl until smooth.
Chop the veggies and set aside.
Strain pasta and rinse with cold water.
In a large bowl, toss pasta with arugula, olives, red onion, and dressing. Serve and enjoy!

Commonly Asked Questions

What should I serve with Healthy Vegan Pasta Salad?

I’d suggest a side of Grilled Corn Salad with Guacamole and maybe Air-Fried Tofu Nuggets for some protein. For dessert, which is essential of course, I’d make Gluten Free Cherry Cobbler or No Bake Vanilla Cookie Pie!

Can I use gluten-free noodles for pasta salad?

Sure! You can use gluten-free noodles or any other kind of pasta in pasta salad. Be sure not to overcook the pasta, in fact I’d suggest cooking the pasta al dente, to avoid it becoming mushy.

How long does Healthy Vegan Pasta Salad stay fresh in the fridge as leftovers?

This pasta salad will stay fresh in the fridge for up to 4 days. It holds up really nicely! No need to reheat leftovers as pasta salad is eaten cold.

Can I make pasta salad ahead of time before serving?

Yes! Pasta salad makes for an amazing meal prep. If you’re serving it to a crowd, I’d suggest leaving the arugula on the side and tossing it in just before serving. Get all of my pasta salad recipes here!

“My fiance loves this pasta salad!!! I make it for his lunch meal prep with a protein on the side and it holds up really well all week.”

-Jordan

Extra Helpful Tips

I suggest cooking the pasta for 1-2 minutes less than suggested cook time so it’s perfectly al dente. You don’t want overcooked or mushy noodles for pasta salad.
Any shape (fusilli, penne, rigatoni) and any type (whole wheat, chickpea, lentil, gluten-free) of pasta will work.
Add any other veggies you have on hand or want to add! Other veggies I love in this are artichokes, cherry tomatoes, and cucumber.
Get 10+ Healthy Pasta Salad Recipes HERE!

More Pasta Salad Recipes

If you tried this Healthy Vegan Pasta Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Print Recipe

5 from 1 vote

Healthy Vegan Pasta Salad (20-minutes!)

A quick & easy veggie-filled pasta salad perfect for lunch or dinner!

Prep Time10

Cook Time10

Total Time20

Course: Lunch

Cuisine: American

Diet: Vegan

Servings:

Calories: 272kcal

Author: Danielle Brown

Cost: $12

Equipment

Ingredients

8 oz pasta I used chickpea pasta
¾ cup red onion thinly sliced
1-2 cups arugula
¼ cup kalamata olives halved
Feel free to add any other veggies you like or have on hand cherry tomatoes and artichokes would be great too

Dressing

1 tablespoon extra virgin olive oil
1 teaspoon dijon mustard
2 tablespoon vinegar like balsamic, apple cider, or red wine
1.5 teaspoon oregano dried
½ teaspoon garlic powder
¼ teaspoon salt
black pepper to taste

Instructions

Boil pasta according to package instructions.
While pasta is boiling, whisk dressing ingredients [vinegar, mustard, olive oil, oregano, garlic, and salt] in a bowl until smooth. If you like a lot of dressing, feel free to double the dressing for more.
Slice the olives and red onion and set aside. No need to chop the arugula unless you want to.
Strain pasta and rinse with cold water.
In a large bowl, toss pasta with arugula, olives, red onion, and dressing. Serve and enjoy!

Notes

I suggest cooking the pasta for 1-2 minutes less than suggested cook time so it’s perfectly al dente. You don’t want overcooked or mushy noodles for pasta salad.
If you like a saucier pasta salad, double the dressing recipe for more dressing.
Any shape (fusilli, penne, rigatoni) and any type (whole wheat, chickpea, lentil, gluten-free) of pasta will work.
Add any other veggies you have on hand or want to add! Other veggies I love in this are artichokes, cherry tomatoes, and cucumber.

Nutrition

Vegan Macro Bowl (GF)

December 6, 2018 by Danielle Brown Leave a Comment

BOWL OF GOODNESS.

Can we talk about how yummy this macro bowl looks? I can tell you that it not only looks yummy, it tasted just as good. Healthy eating doesn’t have to be boring, bland or tasteless. This vegan and gluten-free bowl is a great example of an easy lunch or dinner for a healthy lifestyle. This bowl is filled with nutrient dense, plant-foods are great for losing weight, reducing inflammation, boosting energy, gut health, and your overall health. If you make this recipe be sure to post it and tag @CodeGreenWellness on Instagram or Facebook.

✔️Vegan

✔️Plant-based

✔️Gluten-free

✔️Soy-free

✔️Oil-free

You can make as much or as little of this as you’d like. For example, you are making bowls for a big family, make more and if this meal is just for yourself make enough for a single serving. The bowl as pictured is a good indication of a portion for a single serving. If you want more potatoes than cauliflower then make more – if you don’t want spinach you can take it out, or you can swap it with kale. This bowl is very versatile, feel free to make it your own!

Ingredients:

Sweet potatoes
Murasaki potatoes or regular potatoes
Spinach
Cauliflower
Quinoa
Juice from ½ a lemon
½ teaspoon turmeric
Salt, pepper, and garlic powder to taste
Tahini

How to:

Cook quinoa and add turmeric to water while quinoa boils
Prep a baking sheet with parchment paper and add cauliflower and cubed potatoes to it
Feel free to season potatoes and cauliflower with salt, pepper and garlic powder
Bake cauliflower and potatoes until golden brown and fork tender (430 degrees F, for 30-45 minutes)
Steam or saute raw spinach
Assemble bowl with spinach, cauliflower, potatoes, and quinoa
Squeeze lemon on top of the bowl
Drizzle tahini sauce on top (mix tahini with water until it forms a sauce)
Enjoy!

FREE CONSULTATIONS

Do you need a health coach?

Are you sick of dieting and failing?

Do you want to lose weight and keep it off for good?

Do you want to still eat delicious food while losing weight?

Do you want to get healthy but need guidance and support?

Do you just want to feel good again?

Do you want to get healthy but don’t know where to start?

Green Detox Smoothie (Vegan/GF)

December 4, 2018 by Danielle Brown 2 Comments

I love a green smoothie.

As a health coach, I highly recommend this green smoothie for breakfast or for whenever you need a boost. This is a nutrient dense, refreshing, and light meal. I particularly love this to start my day because it is very light on the stomach. When I wake up, I am not in the mood for a heavy, unbutton-your-pants style meal. Your breakfast should give you energy and satisfy you without weighing you down. Make sure that you use a ripe banana when you make this, unripe bananas are not good for digestion and ripe bananas are actually high in cancer-fighting antioxidants.

What makes this smoothie a detox smoothie?

This smoothie contains spirulina. Spirulina naturally detoxes the system by purifying your blood and your liver. It aids in digestion, increases metabolism, and removes toxins from the body like heavy metals and pollutants. Make sure to get pure Hawaiian spirulina, it is the highest quality.

This is my Favorite Spirulina

Ingredients:

1 ripe banana

¾ cup frozen pineapple

¾ cup frozen mango

1 tsp spirulina

1 cup spinach

2 tablespoon hemp seeds

1.5 cups almond milk

How To:

Blend all ingredients in blender and enjoy!

FREE CONSULTATIONS

Do you need a health coach?

Are you sick of dieting and failing?

Do you want to lose weight and keep it off for good?

Do you want to still eat delicious food while losing weight?

Do you want to get healthy but need guidance and support?

Do you just want to feel good again?

Do you want to get healthy but don’t know where to start?

Foods that Whiten Your Teeth Naturally

November 28, 2018 by Danielle Brown 6 Comments

TEETH WHITENING 101

Who doesn’t want whiter teeth? Commercial whitening strips sold in drug stores are filled with chemicals and are not regulated at all. They can cause gum damage, and destroy the enamel that protects your teeth. If you want to whiten your teeth but do not want to use harsh ingredients, I would suggest adding these teeth-whitening foods to your daily diet.

APPLES

Not only do apples benefit your health, but they also help to keep your teeth white and bright! Just by simply chewing and eating an apple, it helps to scrub your teeth. Apples contain malic acid which is a natural whitening agent often used in toothpaste. Malic acid increases saliva production which naturally cleans your teeth and helps to remove surface stains (I am talking to you, coffee drinkers).

STRAWBERRIES

Although strawberries are red in color, they contain malic acid which is a natural whitener. You can eat plain strawberries or you can make a paste with blended strawberries and baking soda (leave on for 5 minutes). This is a natural whitening hack that works wonders. Brush your teeth after applying the paste – try doing this a few times a week to see if it makes a difference for you.

BROCCOLI

To reap the whitening benefits of broccoli you are going to have to eat it raw. This yummy veggie acts as a natural toothbrush that actually cleans your teeth while you munch on it (how cool?!). When eating broccoli, it works by breaking up plaque build-up on your teeth to reveal a more beautiful smile. The iron found in broccoli helps to prevent stains, acid erosion, and bacteria that could cause discoloration. Broccoli is packed with vitamin C and calcium, two nutrients that contribute greatly to oral health.

ORANGES

The trick with oranges is to save the peel for whitening your teeth. The peel is not acidic so don’t worry! The vitamin C in the peel is a great alternative to using harsh whitening strips. Simply rub the white side of the inner part of the peel on your teeth and gums to remove stubborn plaque and tartar build-up. After rubbing the peel on your enamel, brush your teeth as you would and normally. Feel free to do this daily.

FREE CONSULTATIONS

Do you want to lose weight and keep it off?

Are you trying to eat healthily but don’t know if you’re getting proper nutrients?

Do you want to get back into shape for 2019?

Are you sick of dieting and failing?

Do you want to reduce inflammation naturally and restore your gut health?

If you responded YES to any of these questions, I am here to help! I am a holistic health coach and I am offering FREE consultations. Email me at CodeGreenWellness@gmail.com to set up your consult today!

In good health,

Danielle

My Favorite Supplements (Health Coach Approved)

November 19, 2018 by Danielle Brown Leave a Comment

LET’S TALK SUPPLEMENTS.

I am a huge believer that we should get 99% of our nutrients from real, whole, unprocessed food and that supplements should be looked at as the sprinkles on the cake. I am not the kind of person taking 30 different herbal remedies and pills every single day, that would be a waste of time and money. As a health coach, there are a few supplements I am loving right now that I think everyone could really benefit from. As a reminder, supplements do not replace a healthy, well-balanced diet. All of the supplements and brands I recommend below are vegetarian/vegan capsules.

Magnesium

Magnesium can be found in a variety of plant-based foods like nuts, seeds, legumes, dark chocolate, whole grains, and avocados. Eating a magnesium-rich diet is amazing for your health but adding a magnesium supplement can provide a lot of benefits if you’re not getting a sufficient amount of magnesium from your diet. I personally love magnesium because it is a natural stress reliever and is amazing for calming nerves and reducing anxiety. I take a magnesium gummy before bed by the brand Natural Calm (they also have a tea), and it really helps to calm my restless mind and allow me to have a solid night of sleep. In addition, magnesium is also critical for bone health, preventing osteoporosis, and for proper calcium absorption. Magnesium also helps with migraines, constipation, heart health, diabetes, and PMS just to name a few.

Purchase Magnesium Natural Calm Tea Here

Echinacea

I cannot say enough good things about this herb. Echinacea boosts the immune system and can be used to fight infections, the flu, and the common cold. The second you start feeling a cold coming on, taking echinacea will work to stop a cold in its tracks or if you already have a cold/flu it will reduce the severity and duration of your symptoms. I swear by echinacea, it is seriously life-changing. Nine times out of ten, it has stopped me from getting sick. As a preventative measure, taking echinacea every day is a good idea.

Purchase Echinacea Here

Probiotic

This is the one supplement that I think is non-negotiable. Everyone should 100% be taking a probiotic. 70% of immunity comes from your gut, and so many health issues stem from an unbalanced gut. A probiotic helps to create a healthy balance of bacteria in your gut microbiome. A gut imbalance is when your gut has more bad bacteria than good bacteria. This can happen from a poor diet, being on antibiotics, or illness. Taking a probiotic helps with digestion, allergies, mental health problems like anxiety or depression (95% of serotonin is created in the gut), and boosting the immune system.

I created a Tummy Love and Care (TLC), a 2-step prebiotic and probiotic gut health system with 2×4 Nutrition. TLC supports a healthy gut and metabolism and helps ease occasional stomach discomfort and bloating, and aids in smoother digestion†.

Purchase Probiotic Here

Zinc Picolinate

This is another supplement that is AMAZING for boosting the immune system. This kind of zinc is easily absorbed by the body and is also particularly great for clearing skin and fighting break-outs. If you have acne, I would suggest adding a zinc supplement to your routine. This form of zinc acts directly to combat swelling, redness, and inflammation and can work wonders for acne sufferers. Topical products with zinc are also great for acne. I use a moisturizer with SPF that contains zinc. Other benefits of zinc include improved learning and memory, increased cognitive function, reduction in depression, and shortens the duration of the common cold by up to 40%.

Purchase Zinc Picolinate Here

These are just a few of my favorite supplements right now. If you have a medical condition, consult with your doctor before taking any supplements. I highly recommend taking a turmeric supplement as well, you can read about the benefits of turmeric and why you should be taking it here.

In good health,

Danielle

† These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

5 Ways to Manage Anxiety Naturally

November 16, 2018 by Danielle Brown Leave a Comment

FOOD AND MOOD.

Food and mood go hand in hand. If you’re fueling your body with junk, then your system is not going to function properly. As a simple rule, unprocessed WHOLE foods from the earth are going to be best. This means you should be loading up on fresh fruits, veggies, beans, lentils, nuts, seeds, potatoes, etc. If it comes in a box with a laundry list of ingredients, then I would recommend avoiding it! So many of us suffer from anxiety, and fortunately, you do have some control over it. The following is a list of healthy tips and foods for managing your anxiety.

Hydration

Water is crucial for proper brain function, so staying hydrated all day long is key, especially for anxiety-prone individuals. Squeezing some lemon into your water gives a little extra hydration. I would suggest drinking a minimum of 75 ounces of water a day, ideally 100+ ounces. To keep track of your h2o intake get a reusable water bottle and make sure you know how many ounces it holds. For example, if you have a 20-ounce water bottle and you have a goal of drinking 100 oz of water during the day, you should fill it up four times. I have a 32 oz water bottle and I fill it up at least three times a day, this really helps me keep track of my water intake.

Bananas

We all know bananas are great for their potassium content, but what’s even cooler is that bananas do WONDERS for the nervous system. Bananas contain tryptophan which helps to soothe and calm the nervous system. Bananas get a bad rep because people assume they have too much sugar. The fructose in a banana is a good kind of sugar. Add a banana to your smoothie or grab one for a snack, they are the perfect brain food to ease your anxiety!

Avocados

Avocados contain essential, healthy fatty acids that nourish and relax the brain. Avocados also contain B vitamins that act as stress relievers and the combination of monounsaturated fat and potassium helps to lower blood pressure. If you’re feeling anxious, make some avocado toast or have some carrots dipped in guacamole! My favorite bread to use for avocado toast is ezekiel bread, it is flourless and sprouted.

Leafy Greens

Leafy greens like lettuces, swiss chard, kale, and spinach contain bioactive magnesium. This kind of magnesium is absorbed more easily by the system and is penetrated more deeply by the nervous system. Magnesium is really important and plays a critical role in stress-management and anxiety relief within the body. Not only does magnesium help with anxiety but it also helps manage symptoms of ADHD. Nuts, seeds, and legumes are also great sources of magnesium.

Potatoes

Potatoes aren’t often viewed as a health food because we are used to seeing them as fries, loaded with sour cream or mashed with a ton of butter. Plain, simple, wholesome potatoes are incredible for your health. Potatoes are rich in vitamin B6, potassium, and lysine. Lysine is a powerful amino acid that aids in soothing nerves and calming the digestive tract. What does the digestive tract have to do with anxiety you might ask? The gut and brain are interconnected so if the gut is out of balance so is the brain.

Alternatives

Doctors are very quick to write a prescription for a pill which acts as a band-aid, instead of addressing the root cause. There are alternatives to medication if you feel as though taking pills isn’t suited for you. I am not telling you to go off of your medication, I am just bringing awareness to the fact that there are always other options. Food truly can be medicine if you are eating the right foods. Other great ways to ease anxiety naturally is to incorporate a daily yoga practice into your life, get a weighted blanket, practice deep breathing exercises, take a walk outside, sip herbal tea slowly, take a magnesium supplement, eat magnesium-rich foods, or journaling throughout the day – writing out your feelings can be very healing.

Free Consultations

I am a Holistic Health Coach and the Founder of CodeGreen Wellness. I help people eat for optimal wellness while teaching them how to form sustainable healthy habits that last a lifetime.

In my coaching program we explore:

Creating consistent, sustainable, long-term healthy habits
Foods you should be eating for optimal gut health
The best diet to prevent disease
Clearing skin from within
The benefits of probiotics and the power of fermented food
Reducing inflammation through lifestyle
Getting regular and the importance of fiber
Tackling and preventing chronic constipation
How to lose weight and keep it off for good
Centering your day around movement

Email me at CodeGreenWellness@gmail.com to set up your FREE consultation. There is no perfect time to get healthy, so why not take control of your health NOW. I will help you to get healthy within the context of your life.

In good health,

Danielle

Vegan Pumpkin Bread (gluten-free, oil-free)

November 14, 2018 by Danielle Brown 1 Comment

VEGAN PUMPKIN BREAD IS HERE!

This pumpkin bread is not only delicious but it’s also nutritious. This bread is perfect for a snack, a great dessert for when guests are over, or even for breakfast (I won’t tell).

I used applesauce in this recipe instead of oil to keep the fat and calories a bit lower and I didn’t use any refined sugar. Coconut sugar is a great sweetener because it has a low glycemic index (won’t cause a huge spike to your blood sugar) and maple syrup is amazing as well because it’s completely pure and unrefined – it’s unprocessed and in its natural state.

Cozy up with some tea, a blanket, a slice of pumpkin bread, and your favorite movie or book…doesn’t that sound so nice?! Make Pumpkin Chocolate Chip Cookies next!

This Recipe Is:

✔️Plant-based

✔️Vegan

✔️Gluten-free

✔️Oil-free

✔️100% delish

This recipe is completely oil-free, the pumpkin puree adds a great moistness to this recipe and makes it the perfect texture. A slice of vegan pumpkin bread is perfect for a quick breakfast, a snack in the afternoon, to bring with you to a pot-luck or to impress your friends and family!

Everyone who I have made this for and those who have already created this recipe have raved to me about how surprisingly yummy it is!

If you make this recipe I want to see your creations! Post a picture of your finished vegan pumpkin bread on Facebook or Instagram and tag me @CodeGreenWellness or share with your friends on Pinterest. I also love making connections with you guys so don’t hesitate to introduce yourself.

Pumpkin Benefits

High in Vitamin A
Boosts immune system
Improves eyesight
High in disease fighting antioxidants
Reduces disease risk
Lowers blood pressure
Easy to digest
Improves sleep
Lowers cholesterol

I used organic canned pumpkin puree but you can use fresh steamed as well!

Come over and share a slice of vegan pumpkin bread with me! I wish you could smell this over the computer…it’s permeating my home with pumpkin goodness – YES PLEASE!

Print Recipe

5 from 1 vote

Vegan Pumpkin Bread (gluten-free, oil-free)

This vegan pumpkin bread is healthy but so delicious. It is the perfect moist texture and isn't too overly sweet. It is oil-free, gluten-free, and is made with low glycemic sweeteners.

Prep Time10

Cook Time24

Total Time34

Course: Dessert

Author: Danielle Brown

Ingredients

1 flax egg (1.5 tablespoon flax + 4 tablespoon water)
¼ cup applesauce
¼ cup maple syrup
¾ cup pumpkin puree
⅓ cup coconut sugar
½ teaspoon sea salt
2 teaspoon baking soda
½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ cup water
1 cup gluten-free rolled oats
½ cup almond meal
1 ¼ cup gluten-free flour
Raw pumpkin seeds to sprinkle on top
2 tablespoon mashed banana

Instructions

Prepare flax egg in a large mixing bowl and preheat oven to 375 degrees F (190 C).
Get loaf pan ready by lining it with parchment paper
To flax eggs, add pumpkin, mashed banana, maple syrup, and applesauce. Mix to combine.
Next, add coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice and mix.
Add water and mix again.
Now add the oats, almond meal, and gluten-free flour blend and mix together.
Pour the batter into loaf pan and sprinkle some pumpkin seeds on top (you can even do chocolate chips if you want)
Bake for 40-45 minutes or until very golden brown and a toothpick comes out clean when inserted in the center.
Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
Let cool completely before slicing, at least an hour.
Slice it gently - don't be too rough.
Once completely cooled off, store in a covered container or cover with plastic wrap at room temperature to keep fresh.

If you make this recipe, I would love to see your creations! Post on Instagram and tag me @CodeGreenWellness.

*Adapted from Minimalist Baker

Do you need a health coach?

✖️Are you sick of dieting and failing?

✖️Do you want to lose weight and keep it off for good?

✖️Do you want to still eat delicious food while losing weight?

✖️Do you want to get healthy but need guidance and support?

✖️Do you want to lose weight without counting calories and measuring your food?

✖️Do you want to feel GOOD again?

If you said “yes” to any of these questions, I am here to help. I am a holistic health coach and I am offering FREE health consultations. Email me at CodeGreenWellness@gmail.com to schedule a consult with me! Don’t hesitate to reach out.

In good health,

Danielle

PARSLEY PESTO PASTA (Vegan/GF)

November 13, 2018 by Danielle Brown 4 Comments

A TWIST ON PESTO. YOU NEED THIS IN YOUR LIFE.

This parsley pesto pasta puts a fun spin on traditional pesto. Typically pesto has tons of oil, dairy, and nuts so I decided to make a lighter, fresher, more simple pesto that is easier to digest. The normal high-fat pesto can be very hard on the digestive system. My pesto is packed with liver cleansing parsley. I used the yellow lentil pasta from Trader Joe’s but you can use any pasta you like. I particularly like lentil pasta as opposed to a refined flour white pasta because it is high in protein and is literally made from lentils. White flour pasta is digested super quickly which spikes your blood sugar and causes your body to store more fat (leads to weight gain). Pasta made from lentils is more slowly absorbed and allows your body to use the complex carbohydrates for energy instead of storing it as fat.

Parsley Benefits

✖️Packed with Vitamin K

✖️Prevents cancer

✖️Protects against diabetes

✖️Helps to improve calcium absorption

✖️Protects bone health

✖️Cleanses liver

✖️Amazing for digestion

✖️Alkalinizes the body

Recipe:

Ingredients:

3 cups spinach

2 cups fresh parsley

2 cloves garlic

Juice of 2 lemons

1 tablespoon olive oil (optional)

¼ tsp pink salt

How to:

Blend in food processor and pour over pasta, enjoy!

FREE CONSULTATIONS

I am a holistic health coach and I am accepting new clients. I help people form sustainable healthy changes and teach them how to eat for optimal wellness. I specialize in gut health, reducing inflammation, and weight loss. Email me to set up a free health consultation. My email is CodeGreenWellness@gmail.com. Follow me on Instagram @CodeGreenWellness for free recipe ideas, and all things wellness!

Antioxidant Superfood Smoothie (vegan!)

November 12, 2018 by Danielle Brown 1 Comment

Smoothies are the best way to pack in a ton of nutrients. This Antioxidant Superfood Smoothie is loaded with antioxidants and fiber from the wild blueberries, pineapple, and maca powder. Other smoothies you will love are Berries & Cream Collagen Booster Smoothie, Gut Healing Smoothie, and Nature’s Gatorade.

A purple smoothie in a clear cup with a straw.

Why I Love This Recipe

Easy: Smoothies are the easiest meal. This is ready in 5 minutes and packs in so much nutrition! Fast food at its finest!
Customizable: Feel free to customize this smoothie to your needs. Add a scoop of protein powder, a handful of spinach, or sub in any other fruit you like.
Healthy Meal: This Antioxidant Superfood Smoothie is an extremely nutritious meal or snack option packed with healthy fats, antioxidants, and fiber.

Need an ingredient substitution?

Ask an AI for recommendations!

[feast_advanced_jump_to]

Notes on Ingredients

Banana: You can use frozen or fresh banana. If using fresh, be sure your blueberries and pineapple are frozen so the smoothie is cold and thick enough.
Blueberries: If you can get frozen wild blueberries, wild are going to be sweeter and higher in antioxidants. Regular frozen blueberries are fine though.
Maca: Maca powder is amazing for hormone health & stress relief. You can’t taste it!
Almond Milk: One cup of any non-dairy milk will work. Soy milk would add more protein! I use organic and unsweetened.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.

How do you make Antioxidant Superfood Smoothie?

Add all ingredients to a blender and blend on high until smooth.
Enjoy!

Commonly Asked Questions

Can I add protein powder to Antioxidant Superfood Smoothie?

Sure! I like to add HGK x Wellious Chocolate PB Protein to my smoothies. No chalky aftertaste and no bloat.

Do I have to use frozen fruit in smoothies?

Frozen fruit makes the smoothie thick and cold. It doesn’t all have to be frozen but at least one of the fruits should be. If you aren’t using any frozen fruit at all, then you’ll need to add at least one handful of ice cubes.

Do I need a blender to make an Antioxidant Superfood Smoothie?

Yes, a blender is required because of the frozen fruit contents. If you don’t have a blender, try my Nature’s Gatorade, Antioxidant Berry Muffin Baked Oatmeal, or Protein Brownie Overnight Oats instead!

“I love to make this smoothie when I’m feeling off and need a pick me up. It’s sweet, tastes delicious, but is full of healthy ingredients and kid-friendly!”

– Jordan

Extra Helpful Tips

Use a high-speed blender to ensure this smoothie fully blends and gets extra creamy.
Use at least one (but ideally all) frozen fruit to make the smoothie thick and cold.
Any non-dairy milk will work in place of almond milk. Soy milk is a great high protein alternative. You can also make your own oat milk.

More Homemade Drinks

If you tried this Antioxidant Superfood Smoothie or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Print Recipe

5 from 1 vote

Antioxidant Superfood Smoothie

Stop wasting money on smoothies out and make your own at home! Cheaper and far healthier!

Prep Time5

Total Time5

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 454kcal

Author: Danielle Brown

Cost: $3

Equipment

1 blender

Ingredients

1 banana ripe
¾ cup blueberries frozen
¾ cup pineapple frozen
2 tablespoon hemp seeds
1 teaspoon maca powder
1 cup almond milk unsweetened

Instructions

Add all ingredients to a blender and blend on high until smooth.
Enjoy!

Notes

Use a high-speed blender to ensure this smoothie fully blends and gets extra creamy.
Use at least one (but ideally all) frozen fruit to make the smoothie thick and cold.
Any non-dairy milk will work in place of almond milk. Soy milk is a great high protein alternative.

Nutrition

Rainbow Cauliflower Rice Sushi

November 5, 2018 by Danielle Brown 4 Comments

I love sushi but sometimes I want a lighter option with more veggies. In that case, I always make my Rainbow Cauliflower Rice Sushi. You could definitely use white or brown rice, but the cauliflower rice adds flavor, fiber, and yummy texture. Other Asian-inspired dishes you’ll love are One Pan Dumplings, Veggie Fried Rice, and Crispy Air-Fryer Wontons.

Why I Love This Recipe

Veggie-Packed: This sushi won’t spike your blood sugar because cauliflower rice replaces regular rice for a high fiber, lower carb option.
Customizable: You can customize this sushi to include any of your favorite vegetables or sushi inclusions.
Better Than Takeout: Sushi takeout is usually filled with added sugar and cooked in seed oils. Make your own at home with ingredients you trust! It’s cheaper too!

Need an ingredient substitution?

Ask an AI for recommendations!

[feast_advanced_jump_to]

Notes on Ingredients

Cauliflower: A whole head of cauliflower is needed to make the ‘rice’ for the sushi. You could also use pre-riced cauliflower to save time.
Rice Vinegar: A bit of rice vinegar added to the cauliflower rice will make it taste similar to traditional sushi rice.
Seaweed Sheets: Try to find seaweed sheets made without seed oils.
Avocado: If you’re saving these rolls for later or making them as meal prep, leave out the avocado as it will oxidize and turn brown.

How do you make Rainbow Cauliflower Rice Sushi?

Cut up all veggies.
Pulse 1 head of raw cauliflower in a food processor until it resembles rice.
Put cauliflower rice in a nut milk bag, cheesecloth or in a tea towel to ring out some of the moisture.
Transfer cauliflower rice to a bowl and add 1 tablespoon of rice vinegar. Stir.
Lay out the seaweed sheet and cover the seaweed with a thin layer of cauliflower rice, leave about an inch of space at the top and bottom of the sheet.
Add your fillings of your choice to the roll and start rolling!
Gently cut the sushi into pieces with a very sharp knife!
Serve right away with coconut aminos or soy sauce. Enjoy fresh!

Commonly Asked Questions

What veggies and fillings work best in Rainbow Cauliflower Rice Sushi?

You can use any inclusions you like in sushi! Tofu sticks, avocado, sweet potato sticks, carrots, cucumber, purple cabbage, bell pepper… the options are endless!

Is cauliflower rice healthier than white rice?

Certainly! Cauliflower rice is made from cauliflower which is a high-fiber, low calorie, low carbohydrate vegetable. White rice is going to be loaded with carbohydrates and stripped of fiber so it will cause a large blood sugar spike. Brown rice is a better, fiber-filled option!

What should I serve with Rainbow Cauliflower Rice Sushi for a complete meal?

I always suggest a salad, so for this meal I’d make Thai Chopped Salad with Peanut Dressing and then for a main dish, I’d make my Easy One Pan Dumplings. No meal is complete without dessert, so I’d serve my fan-favorite Mango Pineapple Ice Cream!

“We tried this recipe for dinner tonight and it was great!! We paired with a little bit of homemade spicy mayo and it couldn’t have turned out better. Thanks for sharing. I’ll be keeping this one!”

– Alexandria

A white plate filled with vegetable sushi pieces.

Extra Helpful Tips

I did not provide measurements for the veggies so you can make as many or as few rolls as you’d like.
Having a bamboo mat for rolling sushi helps, but you could use a towel!
Make a bunch of rolls for the week and pack them for lunches. They store well in the fridge and taste delicious!
If you don’t have a food processor or don’t want to make cauliflower rice, you can substitute brown or white rice.

More Asian-Inspired

If you tried this Rainbow Cauliflower Rice Sushi or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Print Recipe

5 from 1 vote

Rainbow Cauliflower Rice Sushi

A healthier, low-carb version of vegetable sushi that's loaded with flavor and packed with nutrients.

Prep Time20

Total Time20

Course: Lunch

Cuisine: asian

Diet: Gluten Free, Vegan

Servings:

Calories: 37kcal

Author: Danielle Brown

Cost: $10

Equipment

1 food processor
1 bamboo sushi mat
1 bowl
1 cutting board
1 vegetable peeler or knife, for slicing the veggies thin

Ingredients

1 head cauliflower
1 tablespoon rice vinegar
Seaweed sheets
Avocado
Peppers
Mango
Cucumber
Purple Cabbage
Carrots
Coconut Aminos or soy sauce for dipping

Instructions

Cut up all of your veggies into sticks.
Pulse 1 head of raw cauliflower in a food processor until it’s broken down into rice-like texture.
Put cauliflower rice in a nut milk bag, cheesecloth or tea towel to ring out some of the moisture.
Transfer cauliflower rice to a bowl and add 1 tablespoon of rice vinegar. Stir.
Lay out your seaweed sheet on parchment or a bamboo mat and cover the seaweed with a thin layer of cauliflower rice. Leave about an inch of space at the top and bottom of your seaweed.
Add fillings of your choice to the roll and start rolling! Wet the top of the seaweed a little to seal the roll in place.
Gently cut the sushi into pieces with a very sharp knife, this is key! Clean the knife off between every cut, it will help.
Serve with coconut aminos and enjoy fresh!

Notes

I did not provide measurements for the veggies so you can make as many or as few rolls as you’d like.
Having a bamboo mat for rolling sushi helps, but you could use a towel!
Make a bunch of rolls for the week and pack them for lunches. They store well in the fridge and taste delicious!

Nutrition

Protein Energy Bites (Vegan/GF)

October 31, 2018 by Danielle Brown 8 Comments

Healthy Snack Idea. Protein Energy Bites. YUM.

I have come up with a new yummy recipe that I am so excited to share. These little protein bites are the perfect grab-and-go snack or the perfect after-dinner treat. These bites provide healthy fats, omegas, plant-based protein and are DELISH! These little bites are vegan, gluten-free, soy-free, and don’t contain any refined sugar. I coated half of them in cacao powder and the other half in coconut.

✔️Vegan

✔️Gluten-free

✔️Oil-free

✔️Soy-free

Ingredients

1 cup medjool dates

½ cup raw cashews

½ cup raw almonds

½ cup dried unsweetened apricots (can sub raisins)

¼ cup raw pumpkin seeds

¼ cup creamy natural peanut butter

Drop of vanilla extract

Pinch of salt – optional

¾ cup shredded unsweetened coconut (dried) (optional for coating the outside)

2 tablespoon cacao powder (optional for coating the outside)

How-To

1. Add all ingredients into the food processor except for the coconut

2. Process ingredients until well combined

3. Start forming the balls (you can make them as big or as small as you’d like), then roll them in the shredded coconut or dust with cacao powder

4. Enjoy! Happy snacking!

FREE CONSULTATIONS

I am a holistic health coach. I encourage people to make gradual, small, sustainable changes that help people lose weight and keep it off for good and gives them the tools to create a healthier lifestyle not just a short-term fad diet. I want to help YOU be the best version of yourself. I am offering FREE consultations! Email me at CodeGreenWellness@gmail.com to book your consult today!

Follow me on Instagram @CodeGreenWellness for healthy recipes, and wellness tips!

Homemade Pumpkin Spice Granola (vegan + gluten-free!)

October 25, 2018 by Danielle Brown 3 Comments

Homemade Pumpkin Spice Granola is the perfect way to embrace the pumpkin spice flavor without a sugar crash. A lot of pre-packaged granolas sold in grocery stores are filled with seed oils and sugar. This homemade version is much healthier! Add this to non-dairy yogurt, smoothie bowls, or keep it simple and enjoy it with oat milk! If you love pumpkin, make my Pumpkin Chocolate Chip Cookies or Pumpkin Chocolate Chip Bread next.

A white plate filled with pumpkin spice granola.

Why I Love This Recipe

Cost: Making your own granola is so much cheaper than store-bought! This whole batch costs $4 to make.
Total Time: Ready in under 30 minutes.
Quality Ingredients: Sweetened with 100% pure maple syrup.
Customizable: Swap out the nuts and seeds with whatever you have on hand (almonds, sunflower seeds, pumpkin seeds, walnuts, pecans, cashews).

Need an ingredient substitution?

Ask an AI for recommendations!

[feast_advanced_jump_to]

Notes on Ingredients

Oats: Try to buy organic oats as they tend to be a heavily sprayed crop.
Maple syrup: Any liquid sweetener works like honey, agave, or date syrup.
Almonds: I recommend using slivered or shaved almonds for an even crunch throughout the granola. You can also substitute for another nut like pecans or walnuts.
Pumpkin pie spice: Use leftover spice to make the Best Vegan Pumpkin Pie.

How do you make Homemade Pumpkin Spice Granola?

Line a baking sheet with parchment paper. Preheat oven to 350F.
Add all ingredients to a large bowl and mix well.
Spread granola on the baking sheet in an even layer.
Bake for 20 minutes until just golden.
Let cool and enjoy!

Commonly Asked Questions

Why isn’t my Homemade Pumpkin Spice Granola crunchy after baking?

Granola gets its “crunch” as it cools! Once you remove it from the oven, let it fully cool for at least 30 minutes. Then, you can break it into pieces and store it.

How long does Homemade Pumpkin Spice Granola keep as leftovers?

You can store leftover granola in an airtight container at room temp for up to 1 week or in the fridge for up to 1 month.

How should I eat Homemade Pumpkin Spice Granola?

You could make your own oat milk and just enjoy it as cereal with milk. Or, you could add it to yogurt parfaits, smoothie bowls, or chia pudding.

“So good! Put this over yogurt and fruit!”

– Allison

Extra Helpful Tips

Substitute the almonds for any other nut you like. To make this nut-free, replace them with more pumpkin seeds.
Spread the granola in a very even, thin layer (approx. ½ inch) so it’s able to get crispy.
Store leftover granola in an airtight container at room temp for up to 1 week or in the fridge for up to 1 month.
Make Vegan No-Bake Protein Bars next!

More Snacks

If you tried this Homemade Pumpkin Spice Granola or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Print Recipe

5 from 1 vote

Homemade Pumpkin Spice Granola (vegan + gluten-free!)

Pumpkin spice without the sugar crash! Stop buying store-bought granola and make your own.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 243kcal

Author: Danielle Brown

Cost: $4

Equipment

Ingredients

1 cup oats
½ cup pumpkin seeds
½ cup almonds raw
½ cup coconut flakes unsweetened
1 teaspoon pumpkin spice
5 tablespoon maple syrup

Instructions

Add all ingredients to bowl and mix together.
Spread granola on a baking sheet lined with parchment paper.
Bake for 20 minutes at 350 F.
Let cool fully and enjoy!

Notes

Substitute the almonds for any other nut you like. To make this nut-free, replace them with more pumpkin seeds.
Spread the granola in a very even, thin layer (approx. ½ inch) so it’s able to get crispy.
Store leftover granola in an airtight container at room temp for up to 1 week or in the fridge for up to 1 month.

Nutrition

Vegan Butternut Squash Mac and Cheese

October 18, 2018 by Danielle Brown 8 Comments

If you love a creamy, decadent, and comforting bowl of pasta, then you are going to fall in love with Vegan Butternut Squash Mac and Cheese. I love serving this pasta at a party because the sauce is so creamy, guests seriously never guess it’s entirely dairy-free. I like to pair this hearty pasta with a salad like Classic Vegan Caesar Salad or Longevity Kale Salad. For more cozy pastas, check out Vegan Red Pepper Alfredo Pasta and Classic Vegan Pesto Pasta.

A white bowl filled with mac and cheese.

Why I Love This Recipe

Creamy: This sauce is ultra-creamy but entirely dairy-free. It’s so good and won’t leave you feeling bloated or sluggish after.
Affordable: Using staples like frozen squash and pasta keeps this dish super cost-effective.
Super Quick: This impressive pasta dish is ready in just 20-minutes. Here’s to fast and easy healthy comfort food!

Need an ingredient substitution?

Ask an AI for recommendations!

[feast_advanced_jump_to]

Notes on Ingredients

Pasta: Any shape and kind works. I used gluten-free penne pasta.
Butternut squash: You can use fresh or frozen. I prefer fresh for more flavor! Feel free to substitute with sweet potato or pumpkin.
Cashews: Use raw cashews.
Nutritional yeast: Find this in the baking or spices aisle of your grocery store. It adds cheesiness to the sauce!

How do you make Vegan Butternut Squash Mac and Cheese?

Cook the pasta and strain. Save 1.5 cups of the pasta cooking water to blend into your sauce!
While pasta is cooking, boil the butternut squash and cashews in a separate pot until fork tender.
Add cashews and butternut squash to a high-speed blender along with all other ingredients besides the pasta. Blend until completely smooth.
Pour over pasta and enjoy!

Commonly Asked Questions

Can I use sweet potato in place of butternut squash for Vegan Butternut Squash Mac and Cheese?

Sure! Sweet potato will work. Feel free to use either fresh or frozen cubed sweet potato or butternut squash.

I have a nut allergy. Can I substitute cashews in Vegan Butternut Squash Mac and Cheese?

This recipe requires the cashews as the base of the sauce. I would recommend making my High Protein Nut Free Vegan Alfredo instead!

Do I have to use a blender to make Vegan Butternut Squash Mac and Cheese?

For this sauce, I recommend using a high-speed blender, not a food processor, to get the creamiest sauce.

“This recipe is so delicious. My family loved it!!! I forgot to include the lemon juice, and it tasted amazing.”

– Jenny

Extra Helpful Tips

Boil the cashews in with the butternut squash so they soften and blend into a creamy sauce.
Adding in ¼ teaspoon of turmeric is optional but adds some nutritional benefits and will make the mac and cheese more yellow! (Proceed with caution though; turmeric stains!)
Add more salt to taste as needed.
There may be extra sauce leftover. I use a lot of sauce because I like it extra creamy but feel free to save leftovers for another night!
Store pasta leftovers in an airtight container in the fridge for up to 3 days.

More Pasta

If you tried this Vegan Butternut Squash Mac and Cheese or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Print Recipe

5 from 3 votes

Vegan Butternut Squash Mac and Cheese

A party favorite pasta dish! Your guests will never guess this creamy, decadent mac and cheese is dairy free!

Prep Time10

Cook Time10

Total Time20

Course: Pasta

Cuisine: American

Servings:

Calories: 667kcal

Author: Danielle Brown

Cost: $12.70

Equipment

Ingredients

16 oz pasta I used quinoa pasta
3 cups butternut squash cubed, can sub sweet potato
1 cup cashews raw
1.5 cups cooking liquid
¼ cup nutritional yeast
1 teaspoon pink salt
½ teaspoon dijon mustard
½ teaspoon garlic powder
1 lemon juiced
¼ teaspoon turmeric powder optional

Instructions

Boil pasta, strain and set aside when done cooking. Save 1.5 cups of the cooking water for later!
While pasta is cooking, boil the butternut squash and cashews in a separate pot. Boil until fork tender.
Add cashews and butternut squash to a high-speed blender along with all other ingredients besides the pasta. Blend until completely smooth.
Pour over pasta and enjoy!

Notes

Boil the cashews in with the butternut squash so they soften and blend into a creamy sauce.
Adding in ¼ teaspoon of turmeric is optional but adds some anti-inflammatory benefits and will make the mac and cheese more yellow! (Proceed with caution though; turmeric stains!)
Add more salt to taste as needed.
There may be extra sauce leftover. I use a lot of sauce because I like it extra creamy but feel free to save leftovers for another night!

Nutrition

The Truth About Fruit

October 16, 2018 by Danielle Brown Leave a Comment

Fruit 101

Fruit. Is it good for you? It is bad for you? Is it possible to eat too much fruit? Do I have to limit myself from eating fruit because of the high sugar content? These are some of the questions I hear ALL the time and I thought I would write a blog about it to give you a Holistic Health Coach’s point of view on this heavily debated and controversial subject.

Let’s talk about added sugar and natural sugars. Whether it’s a candy, donuts, or soda, processed white sugar is being ADDED to make the product sweeter. These kinds of foods have zero nutritional benefits and are loaded with additives, chemicals, refined flours, dyes, and of course, refined sugar. Eating a candy bar should not be placed in the same category as eating an apple. The fructose found in fruit is a naturally occurring sugar.

I like to think of fruit as food as nature intended. Fruit has so many incredible nutritional and healing benefits. Instead of thinking of “sugar”, think of fruit as a whole package that contains fiber, vitamins, minerals, water, and disease-fighting antioxidants. The benefits that fruit provides are unmatched. People have come to associate fruit with bad carbs and sugar which has led to an irrational fear of fruit. If you are avoiding and cutting out fruit from your diet, you are depriving yourself of one of mother nature’s greatest gifts to our earth.

Every fruit has its own function and its own special nutritional benefits. At this point in time, there is more chronic illness than ever before. Fruit works to prevent disease; it lowers the risk for heart disease, diabetes, and cancer and can help heal existing conditions.

Blueberries: fight and prevent Alzheimer’s disease with their powerful and potent antioxidants, lower blood pressure, high in fiber, great source of vitamin K, manganese and vitamin C, slows aging
Bananas: high in potassium, ease digestion, protects the heart, contain tryptophan, which provides stress and anxiety relief
Watermelon: hydrates the body on a cellular level, boosts the immune system and promote clear skin
Mangoes: high in vitamin A, C, and E, prevent many different kinds of cancer as well as strokes, arthritis, and kidney disease
Pineapple: benefits bone health, eye health, and are incredible for the digestive system

These are a just a few examples out of the countless varieties of fruit available to us.

I have lost a total of 20 pounds and have maintained a healthy weight since starting my health and weight loss journey 4 years ago. I eat fruit every day, multiple times a day, and eat it in abundance. I have a fruit smoothie for breakfast, I snack on fruit throughout the day, and I never deprive or limit my intake of fruit. If you are trying to lose weight, or are just trying to be healthy, I promise you that fruit will only benefit you. If anything, fruit will help you to lose weight. Don’t fall prey to the anti-fruit propaganda being spread in the health world. If you want to be healthy, live a long life, and live a healthier lifestyle, fruit should without a doubt be included in your everyday diet for optimal health, longevity and overall well-being.

In good health,

Danielle

Vegan Mediterranean Pasta

October 12, 2018 by Danielle Brown 4 Comments

Healthy pasta?! YES PLEASE.

This pasta dish is SO freaking yummy and healthy for you at the same time. What more could you ask for? This is a meal you can make quickly that you can store as leftovers or use to serve a family. I have no patience for complicated recipes that take hours to make or that involve a laundry list of ingredients. I used chickpea pasta for this dish – one serving of this chickpea pasta has 27 grams of protein, 13 grams of fiber and tons of vitamins and minerals. You could use quinoa pasta, lentil pasta, or whole wheat if you can’t find either of those. I like using a pasta alternative that has a higher nutrient density than plain white pasta. White pasta is made of refined wheat flour which causes a spike in blood sugar, contributes to fat storage in the body and does not contain essential nutrients.

This recipe is:

Plant-based
Gluten-free
Soy-free
Sugar free
100% yummy

Ingredients:

8 oz gluten-free pasta or whole wheat (I used chickpea pasta) (If you use a traditional 16 oz box of pasta, double the other ingredients, this will make A LOT)

1 jar marinated artichokes (8 oz jar) (I like the ones from Trader Joe’s)

¾ cup kalamata olives

3 cups fresh spinach

1 cup halved cherry or grape tomatoes

1 cup diced zucchini

1 teaspoon dried oregano

½ tsp garlic powder

1 tsp avocado oil – optional to saute zucchini

1 tablespoon red wine vinegar (balsamic will work too)

Salt + pepper to taste

How to:

Cook pasta. While pasta is boiling, get a large non-stick pan and start sauteing the zucchini.
Saute zucchini in a little water or avocado/olive oil, your choice. Saute until tender but not too mushy.
Add artichokes to pan, just dump the whole jar in there!
Strain pasta and add into the pan with zucchini and artichokes.
Add spinach, tomatoes, oregano, olives, garlic, red wine vinegar, salt + pepper
Keep the pan on low heat and stir until everything is combined and the spinach is wilted.
Serve and enjoy!

In good health,

Danielle

If you are interested in working with a holistic health coach, email me at codegreenwellness@gmail.com to sign up for a free consultation

Cheesy Crispy Cauliflower Bites (2 ingredients, Vegan/GF)

October 9, 2018 by Danielle Brown 4 Comments

This might just be the easiest recipe EVER. 2 ingredients. Crispy. Cheesy goodness. BEYOND delicious. Cauliflower is super healthy so this is a great way to sneak those veggies in. Even kids love this!

✔️Vegan

✔️Gluten-Free

✔️Soy-free

✔️No added sugar

✔️Low-carb

Recipe

Ingredients:

1 head of cauliflower
1 cup nutritional yeast

Salt to taste*

How to:

Cut cauliflower into bite-size pieces.
Prepare a baking sheet with parchment paper.
Wash cauliflower and don’t dry it off! You need it to be wet.
Roll cauliflower in nutritional yeast and place on baking sheet.
Bake at 450 degrees from 30-45 minutes or until the cauliflower is golden brown, crispy and fork tender.
Best if served immediately. ENJOY!

In good health,

Danielle

5 Tips to Prevent Bloating

October 1, 2018 by Danielle Brown 4 Comments

Never Eat Fruit After Meal

Fruit should be eaten first thing in the morning to avoid bloating during the day. Fruit only takes 20 minutes to digest while cooked food can take 2-3 or more. If you eat fruit after a cooked meal, the fruit is going to sit on top of the cooked food and cause fermenting and gas in your stomach. Fruit is often seen as a healthy dessert after dinner and in an ideal world that is true, HOWEVER, it will wreak havoc on the digestion process. I like to have a smoothie packed with fruit first thing in the morning then I avoid having fruit throughout the day. I am very sensitive and prone to bloating so I have to be really careful.

TAKE YOUR TIME

Scarfing down a meal and barely taking time to chew our food is a huge contributor to bloating and indigestion. Slow it down. Put your fork down in between bites. Chew your food, savor it, enjoy it, be grateful for the food on your plate. We are so busy working, going from activity to activity, squeezing in meals and not taking the time to be more mindful about how fast we are gobbling down our food. Try eating slower than you usually do and see if this helps with your digestion and bloating!

Tea Tea Tea

There are many different teas that have amazing herbal properties that help to combat bloating. Ginger works to soothe the digestive tract by relieving gas built up in the stomach. Ginger also improves circulation which also helps to decrease bloating. Peppermint tea is another great option for improved digestion and less bloating. Peppermint relaxes the muscles which ease stomach cramping and gas. Although chamomile tea is often thought of as tea to have before bedtime, it actually is great for digestion and treating bloat.

Fiber

Fiber is the indigestible part of carbohydrates that keep our bowels moving. We want to constantly be eliminating our waste. You should be going #2 at least once a day, preferably twice. Hate to be graphic but it is SO important! Most people aren’t receiving enough fiber in their diet and are chronically constipated. Some people have years of waste build up in the colon that failed to be eliminated. The key here is PLANTS! Plant foods are the only foods that contain fiber. Animal products do not have any fiber. So load up on fruit, veggies, legumes, whole grains, nuts, seeds, potatoes. If you have waste build up, you are going to be bloated all the time, and are not going to get a flat tummy. I would recommend at least 30 grams of fiber a day, the more the merrier! Slowly add fiber to your diet so your body can adapt and adjust.

Stop Overeating

Overeating can cause us to experience extreme bloating and indigestion. Sometimes our eyes are bigger than our stomach and we eat way more than we should. I suggest eating on a plate instead of out of a bowl. Bowls can be very deep and hold way more food than a plate. Fill your plate once and see how you feel. Wait 10 minutes and if you’re still feeling hungry then eat a little more. The key here is eating until you are satisfied, not until you can’t breathe and have to unbutton your pants. On a side note, bloating can also be caused by a food allergy so try eliminating dairy, eggs, and gluten and see how you feel.

Pro tip: Take a probiotic to help balance your gut bacteria and aid in digestion

Hope these tips help you!

In good health,

Danielle

I am a holistic health coach and I am offering FREE consultations. Email me @healthygirlkitchen.com to make an appointment!