- ¾ c. frozen blackberries
- ¾ c. frozen blueberries
- ½ c. frozen raspberries
- ½ c. plain Greek yogurt
- ½ c. OJ
- 1 tbsp. sliced almonds
- 1 tbsp. granola
- ½ tbsp. coconut shavings
Blend ½ c. blackberries and blueberries (leaving ¼ c. each as toppings) with the raspberries, Greek yogurt, and OJ. Place in a bowl and top with the almonds, granola, coconut shavings, blackberries, and blueberries.
- 1 c. kale
- 1 c. spinach
- 1 kiwi, peeled
- ½ avocado
- ½ c. frozen pineapple
- ½ c. frozen mango
- ½ c. OJ
- 1 tsp. turmeric
- ½ tsp. matcha powder
- 1 scoop vegan protein powder
Throw everything into a blender and mix well.
- 1 large head of cauliflower
- 3.5 cups of vegetable stock
- 1 tbsp. of olive oil
- Salt and pepper to taste
Chop the cauliflower into small florets. Sauté the florets with olive oil in a large pot or Dutch oven for 15 minutes. Add the vegetable stock and bring to a boil. Cook until cauliflower is fork tender (about 10 minutes). Save about ½ cup of the cooking liquid prior to draining. Drain and place the cauliflower back into the pot. Use an immersion blender to combine. Add cooking liquid to desired texture. Flavor with salt and pepper.
- 1 lb of Brussels sprouts
- 2 cans of chickpeas
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
Preheat the oven to 400°F. Chop the ends off of the sprouts and cut them into quarters. Drain and rinse the chickpeas, patting them dry between two kitchen towels. Place sprouts and chickpeas into a bowl and add the olive oil, salt, pepper, and garlic powder. Mix well and place on a sheet pan in a single layer. Roast for 25 minutes.
