Peanut Butter Quinoa Porridge

This breakfast is so easy and delicious. It takes only ten minutes and it’ll keep you full for a long time! You can also make the quinoa ahead of time then reheat it in the morning!


Serves 2



  • 1/2 cup quinoa
  • 1 tbsp peanut butter
  • 1 tsp vanilla
  • 1/4 cup unsweetened almond milk
  • 2 cups water
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger


  1. Put the quinoa, cinnamon, nutmeg, ginger, vanilla and water in a small pot. bring to a boil.
  2. When it begins to boil, turn down the heat to low and cover with a lid.
  3. Let it simmer for ten minutes.
  4. When the ten minutes is up, turn off the heat. Pour in the almond milk and add the peanut butter. Give it a good stir then pour the porridge into two bowls.
  5. Top with granola, honey, maple syrup or whatever you’d like.

Zucchini Noodle Carbonara

Good, easy dinner for a cold, rainy night.



  • 2 small zucchini, spiralized
  • 1 medium summer squash, spiralized
  • 4 large eggs
  • 1/4 cup nutritional yeast
  • 1 package Fakin’ Bacon, chopped
  • 1/2 cup frozen peas
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • splash unsweetened almond milk
  • splash olive oil
  • salt and black pepper, to taste


  1. Heat oil in a pan.
  2. Saute the onion until it becomes soft.
  3. Add the garlic and let it cook for a few minutes.
  4. Add the Fakin’ bacon and let it cook for a few minutes before adding the peas.
  5. In a small bowl, whisk together eggs, almond milk and nutritional yeast; set aside.
  6. Dump the contents of the pan onto a plate.
  7. Add more oil to the pan and add the noodles. Cover with a lid and let cook for 3 minutes.
  8. Add the egg mixture, making sure to fully incorporate it. Add salt and pepper. Cover with a lid and let cook for 5 minutes.
  9. Add the plate items back to the pan and mix them in.
  10. Enjoy!

Banana Coconut Overnight Steel Cut Oats

I love eating steel cut oatmeal for breakfast. It keeps me full and there are an endless amount of variations you can make.


Serves 2


  • 1/2 cup steel cut oatmeal
  • 2 teaspoon cinnamon
  • pinch of nutmeg
  • 1/4 teaspoon kosher salt
  • 1 can coconut milk
  • 1 ripe banana
  • 2 tablespoons honey
  • 2 tbsp shredded coconut flakes


  1. Pour the steel cut oatmeal into a large mason jar.
  2. Place all the other ingredients into a blender.
  3. Blend until smooth.
  4. Pour the mixture into the mason jar.
  5. Place the lid on the jar and give it a hearty shake.
  6. Put the jar in your refrigerator overnight.
  7. In the morning you can either eat it cold out of the jar or you can pour it into two bowls and microwave each for 4 minutes.
  8. Feel free to top with granola, honey, maple syrup, whatever you like!


Lentil and Amaranth Patties with Baked Sweet Potato Fries with an Avocado Dipping Sauce

I saw a recipe for these patties on Pinterest and I was enticed. Who doesn’t like patties? Well, I decided to bake mine in a muffin tin because I wanted to save some calories. This recipe makes a lot, definitely next time I will cut down the amounts of the ingredients.

I thought it would be fun to make oven baked fries to go along with the patties. Any excuse to whip out my Veggetti!

I try not to eat ketchup because most commercial ketchups have an insane amount of sugar in them. I really like avocados and sweet potatoes together, so I decided to make a simple avocado dipping sauce for the fries!


Lentil and Amaranth Patties Ingredients:

  • 1 cup red lentils
  • ½ cup amaranth
  • ½ cup chopped fresh parsley
  • 1 onion, diced
  • 2 Tbsp ground flax + 3 Tbsp water
  • 4 Tbsp nutritional yeast
  • ½ cup corn meal
  • 2 tsp baking powder
  • some sliced black olives
  • salt and ground pepper, to taste


  1. Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
  2. Add red lentils and amaranth in a pot. Cover with 3 cups water and boil for 15 minutes. Strain any excess water.
  3. Place all ingredients into a food processor and turn it on. If the composition is too moist, add more cornmeal.
  4. Grease up a muffin tip and fill it cup half way with the mixture.
  5. Bake in a 400 degrees fahrenheit oven for 30 minutes.


I ended up having a bunch of batter left over and I definitely needed to add more salt. So, for fun I added more salt to the rest of the mixture, and cooked it in my waffle iron. I liked the waffle versions better than the baked!

Baked Sweet Potato Fries Ingredients:

  • 2 medium sized sweet potatoes, spiralized
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • a dash of cayenne
  • 1 tsp cumin
  • salt and pepper to taste
  • 3 Tbsp flour
  • 1 egg white
  • 2 tbsp unsweetened almond milk


  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Bring a big pot of water to boil.
  3. Boil the potatoes for 2 minutes. Drain and place on some towels to dry.
  4. Mix all the other ingredients in a boil.
  5. Add the potatoes and stir until they are all coated.
  6. Dump the potatoes on to a cookie sheet and bake for 30 minutes, flipping periodically.


My fries did not come out exactly how I wanted. They tasted great but my Veggetti cut the potatoes too small for my taste.

Avocado Dipping Sauce Ingredients:

  • 1 avocado
  • 1/2 a lime
  • 2 cloves roasted garlic
  • salt and pepper to taste


  1. Mash the avocado in a bowl.
  2. Add the garlic cloves and mash them too.
  3. Add the lime juice and stir it into the mixture.
  4. Salt and pepper to taste.



December 28th-January 2nd Meal Plan

Meal Plan And Recipes For The Week

I’m going out of town for the new year so this week’s plan will be much shorter than usual.


1.Zucchini Noodle Carbonara with tempeh bacon

I love carbonara, its so comforting and delicious. I hate that I can only eat a little because it’s so high in calories so I decided to use my Veggetti to make it so I can eat a bigger portion!

Recipe inspired by:

Spaghetti Squash Carbonara

2.Vegan Cholent

Cholent is a traditional Jewish stew. I like to make it from a recipe from the book: Veganomicon: The Ultimate Vegan Cookbook. I make mine a little different but this cookbook is great, especially if you are unfamiliar or new to vegan cooking.

3. Vegetable Peanut Sauce Noodles

I love cold peanut noodles! I’m excited to make them with vegetable noodles.

Recipe inspired by:

Spicy Thai Peanut Noodles

4.Lentil and Amaranth Patties with Baked Sweet Potato Fries with an Avocado Dipping Sauce

I saw the recipe for lentil and amaranth patties on Pinterest. I’ve had a jar of amaranth in my cupboard for weeks that I’ve been meaning to use. Amaranth is an ancient grain that was a staple food of the Aztecs.

Recipe inspired by:

Amaranth Patties
Baked Curly Fries


1.Steel Cut Oat Risotto with a Poached Egg

My recipe:

Steel Cut Oat Risotto with a Poached Egg

2.Coconut Milk Overnight Oats

I saw this recipe on Pinterest and I thought it sounded delicious but I wanted to make it a bit healthier.

Banana Coconut Crunch Steel Cut Oatmeal

3.Peanut Butter Quinoa Porridge

I make this breakfast often. It’s really tasty and keeps you full!

Recipe inspired by:

Peanut Butter Quinoa

Grocery List


  • 4 big zucchinis
  • 4 onions
  • 2 garlic
  • 1 bell pepper
  • 1 bunch cilantro
  • 1 bunch green onions
  • 1 small hunk of ginger
  • 1 bunch of parsley
  • 2 medium sweet potatoes
  • 1 avocado
  • 2 bananas
  • 1 container of mushrooms
  • 1 bunch of kale

Dry goods:

  • Peanut Butter
  • Quinoa
  • Amaranth
  • salt
  • pepper
  • vegetable broth
  • olive oil
  • peanuts
  • soy sauce
  • sesame oil
  • honey
  • sambal olek
  • red lentils
  • flax seeds or flax meal
  • nutritional yeast
  • bread crumbs
  • paprika
  • onion powder
  • garlic powder
  • cayenne
  • cinnamon
  • coconut milk
  • steel cut oats
  • nutmeg
  • maple syrup

Refrigerated Goods:

  • eggs
  • parmesan cheese
  • olives
  • unsweetened almond milk
  • asiago cheese

Quinoa, Butternut Squash and Broccoli “Mac and Cheese”

I dream about Mac N’ Cheese, but I’m lactose intolerant so I don’t indulge very often. Luckily, mixing roasted butternut squash, nutritional yeast and almond milk creates a delightful cheese-like sauce my body can tolerate!



  • Splash olive oil
  • 1 cup quinoa
  • 2 broccoli crowns, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 a medium sized butternut squash, peeled, chopped and roasted
  • 1/2 cup nutritional yeast
  • Unsweetened almond milk
  • 2 cups water
  • Salt and Pepper


  1. Heat the olive oil in a pot. Add onions and garlic.
  2. When the onion and garlic start to soften, add in the quinoa. Stir it occasionally.
  3. Toast the quinoa until it turns a light, golden, brown color. Toasting the quinoa will give it a nutty flavor.
  4. Add the broccoli, salt and pepper and water. Turn up the heat until the water starts to boil.
  5. Turn the heat down and cover with a lid. Set a timer for 10 minutes.
  6. When the ten minutes are up, take the pot off the heat.
  7. In a food processor, pour in the butternut squash, nutritional yeast and salt and pepper.
  8. Turn on the food processor while slowly adding the almond milk. Process it until it becomes smooth.
  9. Add the mixture to the pot of quinoa and broccoli. Mix it until it is fully incorporated.
  10. Dump the mixture into a baking dish. Top with a light dusting of nutritional yeast, salt and pepper. If you want to add cheese to the top, its pretty good that way.
  11. Bake for 40 minutes in a 400 degree fahrenheit oven.
  12. Enjoy!

Tan Tan Ramen with Zucchini Noodles

Every time  go to Terakawa Ramen in Philadephia, I order the Tan Tan Ramen. It’s so good! I decided I would try to make a healthy, vegetarian version of this soup.


Broth Ingredients:

  • 4 cups of vegetable stock
  • 2 tablespoons chili bean sauce
  • 2 tablespoons sesame paste
  • 1 tablespoon soy sauce
  • 1 onion, chopped
  • 4 medium carrots, chopped
  • 2 cloves garlic, chopped
  • 2 handfuls mushrooms, chopped
  • salt and pepper to taste
  • Splash sesame oil


  1. Heat oil in a soup pot. Throw in onions and garlic.
  2. After a couple of minutes add carrots.
  3. Saute for a couple minutes then add mushrooms, soy sauce, chili bean sauce,  sesame paste, salt and pepper.
  4. Stir it around for a minute then add the vegetable stock.
  5. Bring it to a boil, then turn it down to a light simmer.

“Meat” Ingredients:

  • 1 package Smart Ground Original Crumbles
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 2 tablespoons sambal olek
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • salt and pepper to taste


  1. In a frying pan, heat up the teaspoon of sesame oil over medium high heat and add the minced garlic and shallots.
  2. Fry until fragrant, but not browned.
  3. Add the Smart Ground  and cook until the crumbles are browned.
  4. Add the sambal olek and soy sauce.
  5. Taste and season accordingly.
  6. Remove from heat.

Zucchini Noodles:

  • 2 small zucchinis
  • 1 small summer squash

Use a Veggetti to make noodles out of the zucchini and squash. Place the noodles in a big soup bowl. Pour the hot broth over the noodles. Top with the Smart Ground. Feel free to add bean sprouts, green onions or sesame seeds!

Apple Cinnamon Overnight Oats

I’m a morning person. I know it is not easy for many people to get up as early as I do and make breakfast. That’s why I’m a proponent of make-ahead breakfasts, especially overnight oats. I believe there is a style of oatmeal for everyone. Oats are a very good source of fiber and are high in vitamins, minerals and antioxidants. I personally prefer steel cut oats but use the oats you like.


Serves 1


  • 1 apple, chopped
  • 1/4 cup steel cut oats
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon cinnamon
  • ½ teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon honey


  1. Place all ingredients, except the oats, in a blender and blend.
  2. Pour oats into a jar.
  3. Pour the liquid into a jar, shake and refrigerate.
  4. In the morning you can eat the oatmeal out of the jar or pour it into a bowl and heat it for 3 minutes in the microwave. I like to top mine with granola and maple syrup.

Lentil Chili with a Cornbread Crust

This dish is so incredibly easy to make, filling, healthy and delicious! Feel free to add cheese, sour cream, jalapeños, avocado; however you like your chili!


Serves 8

Chili Ingredients:

  • Splash olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 1 bell pepper, chopped
  • 2 small sweet potatoes, peeled and chopped
  • 1 14.5 oz can of diced tomatoes
  • 6 cups vegetable broth
  • 1 cup lentils
  • 2 tbsp chili powder
  • 1 shake red pepper flakes
  • 1 tbsp cumin
  • Salt and Pepper


  1. In a large soup pot, heat olive oil over medium heat. Add onion, garlic, celery, carrots, sweet potatoes and bell pepper; saute until soft.
  2. Stir in cumin, chili powder and red pepper flakes; cook for 1 minute.
  3. Add the can of tomatoes, lentils and vegetable stock. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 minutes or until lentils are tender. Remove from the heat.
  4. Pour the chili into a baking dish.

Cornbread Ingredients:


  • 1 cup unsweetened almond milk
  • 1 tablespoon white vinegar
  • 2 cups cornmeal
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3 tbsp honey
  • 1/2 cup frozen corn
  • 1/4 cup applesauce


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Mix the vinegar with the milk, and set aside.
  3. Combine dry ingredients and mix very well.
  4. In a separate bowl, combine the applesauce, corn and milk-vinegar.
  5. Then pour the wet into dry and mix until just mixed.
  6. Pour the cornbread batter on top of the chili. Try to spread it evenly.
  7. Bake for 30 minutes or until a toothpick inserted in the middle, comes out clean.


Poblano and Silken Tofu Enchiladas with Mushroom Gravy

Enchiladas are so delicious and versatile! I was really happy with how this dish came out, especially because I never made it this way before.


Enchilada Filling:


  • Splash olive oil
  • 1 block silken tofu
  • 1 onion
  • 2 cloves garlic
  • 3 poblano peppers, roasted, seeded and peeled
  • 1/2 cup salsa verde
  • 1 cup carrots, roasted and chopped
  • Salt and Pepper


  1. Heat olive oil in a pan.
  2. Toss in the onion and garlic cloves.
  3. When they are soft, add in the silken tofu.
  4. Stir it around to break it up and incorporate the onions and garlic.
  5. Add in the salsa verde, poblanos and carrots.
  6. Lower heat, cover with a lid and let it cook until it thickens.
  7. Turn off heat.

Spicy Mushroom Gravy:


  • Splash olive oil
  • 8 oz baby bella mushrooms, chopped
  • 1 onion, chopped
  • 1 tablespoon arrowroot
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/2 cup salsa verde
  • Salt and Pepper


  1. Heat oil in a pot.
  2. Saute the onion.
  3. Add in the mushrooms.
  4. When the onions and mushrooms are soft, add in the arrowroot, salt, and pepper.
  5. Stir that around, then add the almond milk, nutritional yeast and salsa verde.
  6. Whisk the gravy and simmer it until it reaches your desired consistency.



  • Whole wheat tortillas


  1. Heat a pan over medium heat.
  2. Place a tortilla in the pan. Let it get warm then flip it over on its other side. When it is warm take it out of the pan.
  3. Repeat step 2 with 8 tortillas.


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Take a warm tortilla and place a good amount of filling in the center.
  3. Roll up the tortilla and place it into a baking dish.
  4. Repeat steps 2 and 3 with the rest of the tortillas.
  5. Pour Spicy Mushroom Gravy over the tortillas.
  6. Bake for 30 minutes.
  7. Enjoy!