Biscuits are a food group too, right? Well they should be! Oh my gosh my friends, I am soooo very excited for you to make these biscuit babies. My Vegan Lemon & Dill Chickpea Biscuits are are bursting with zesty lemony flavor and fresh fragrant dill. The best part about these little balls of heaven is that they’re made predominately from chickpeas. Talk about healthy! I also use white rice flour to add substance and wowza, those two ingredients make perfectly moist biscuits. Oh my dill weed, biscuits will never be the same. Lemons, chickpeas and dill, you were truly made for one another.
Good morning to all of my plant-loving friends! I’m so glad that you stopped by my blog this fine Friday morning. Today, I’m here to talk about what kinds of foods I pack for a day of school. The meals and snacks you’re about to see are for a day that starts at 10 am and goes until 9:30 pm. Sounds so fun right?! It’s hard enough to simply get through a day of school, pay attention in long lectures, and then complete your assignments for the next day. Eating healthy and wholesome foods can be at the very back of a student’s mind. I’m not going to lie, some days I don’t have the time to care about what exactly I’m eating but overall, I do a really good job of preparing nourishing eats. Let’s get started!
Breakfast was a blueberry and avocado smoothie, which may sound kind of weird but if you follow me on Instagram, you know that I put avocado in all of my smoothies. I add a little bit of avocado because it’s high in the good fat and makes the smoothie creamy. So what’s in this pink/purpley gem? 3/4 cup frozen blueberries, 2 pitted dates, 1/2 small avocado, and 1.5 cups of unsweetened vanilla almond milk. I slurped this down right before leaving for class but sometimes, I bring oatmeal to go if eating breakfast at school is necessary. May I also recommend my Dark Chocolate Breakfast Shake?
I got hungry in between breakfast and lunch, so it was time for a snack. Bring a couple pieces of fruit with you to school in case you get hungry between classes. I brought a peach and banana and chose to snack on the banana. The peach was saved for my breakfast this morning (smoothayyy bowl).
LUNCH TIME. Oh my goodness, I am hungry by the time lunch comes around. Lunch included a sandwich, which I highly recommend packing because sandwiches are portable and don’t take up a lot of room. The sandwich was stuffed with hummus, cucumbers, arugula, and spinach. Ezekiel bread is my go to-check it out. 1/3 cup of cashews are great because they’re filling and strawberries just because I love them.
Snack time was around 4:30 and snack bars are life savers. Pure organic is a yummy brand and I love the vanilla almond flavor.
And then there’s dinner. How delish! If you have night classes, you’re definitely going to want a filling dinner. I adore Basmati Rice, roasted veggies, and 1/2 of a small avocado. The veggies and rice are super easy to prepare ahead of time and you can make a lot at once, which will provide you with a few meals. In case you’re wondering, I sprinkle my avocados with lime juice.
Hopefully this helps and inspires you to make your school meals as healthy as you can!
The chia seed pudding of your dreams has arrived! Easy Vanilla Chia Pudding is not only the answer to your pudding prayers but it also tastes like vanilla caramel, and it’s packed with yumminess. Count me in, please. Not to mention, all you have to do is put the ingredients into a blender or nutri bullet, mix in some chia seeds, and stick the pudding in the fridge overnight. Then in the morning, you get to devour a healthy breakfast full of creamy vanilla goodness. Yes, it’s just that easy peasy. I crave a breakfast that’s not only filling but one that’s also wholesome. Easy Vanilla Chia Pudding is that kind of breakfast.
You’re going to love this easy one bowl meal. My recipe will serve 1-2 people depending on how big of a portion you’d like! My personal fave toppings for this pudding are raspberries, slivered toasted almonds, and shredded unsweetened coconut. YUM. Cheeeahhh seeds are growing in popularity and I’ve hopped on the bandwagon. I kind of put them in everything, which is a good thing since they contain fiber, protein, and omega-3 fatty acids.
Enjoy my friends!!
- 1/3 cup raw cashews that have been soaked in water for 2 hours and drained
- 1 and 1/4 cups unsweetened vanilla almond milk
- 2 pitted dates
- 1/4 tsp vanilla extract
- 1/2 tsp maple syrup
- 3 tbsp black chia seeds
- Combine everything but chia seeds in a nutri bullet or blender until a smooth consistency forms.
- Then, mix in chia seeds with a spoon and cover with plastic wrap if desired so that a film does not form on top layer.
- Leave in fridge overnight and enjoy in the morning!
- Serves 1-2
Let’s all take a trip to the Greek Island of Paros, just for a minute. Paros is a beautiful island that lies in the Aegean Sea located in between Greece and Turkey, and the place that inspired this salad. No, this is not a Greek Salad, but there is certainly a little Greek isle inspiration going on here. Unlike this dish, the salad at my favorite restaurant in Paros has onions, feta cheese, and olives in it, and no lime juice in the vinaigrette. But you know me, I wanted to make things interesting, so I put my own vegan twist on it. The end result is a garden-fresh and incredibly healthy salad that you can enjoy for the rest of the summer. I mean, how awesome are home grown tomatoes from the garden?! SO good. Grocery store tomatoes honestly don’t compare in taste and earthiness to the ones my yiayia’s (grandma) friend grows. Greek women can grow some awesome tomatoes, let me tell ya. My Tomato & Cucumber Salad is a fabulous nourishing lunch option and would also be a perfect side dish for dinner. You’ll feel light and fantastic after eating it. I ate it for lunch yesterday and just like a true Greek, I dipped some fresh local bread in the salad liquid. A must try! You and your family will love this minimal yet gourmet salad recipe that’s bursting with all kinds of delightful flavors.
Oh my goodness, these veggies look and taste so fresh. Dishes like this salad makes eating veggies fun and easy. The prep time is nothing!
- 3 large tomatoes
- 1-2 large cucumbers
- Vinaigrette Ingredients
- 1 tbsp lime juice
- 1 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- 1/2 tsp minced garlic ( I use jarred )
- 1/4 tsp sea salt
- 2 tbsp chopped fresh parsley (add separately from vinaigrette)
- Cut the veggies into bite-sized pieces and whisk the vinaigrette ingredients in a small bowl with a fork.
- Pour the vinaigrette over the veggies and then mix in 2 tbsp freshly chopped parsley.
- Serve and enjoy!
- As a side dish, this will serve 3-4 and as a main course, 2.
Ciao my bellas! What do you do with vegan chocolate cookies and sorbetto (sorbet) ? You combine them into a cookie sandwich and eat them together, of course! So, let us discuss these cookies. Oh wow, where do I start? Well, the main ingredients are black beans and oat flour, so we’re talking guilt free cookies here. I added chocolate chips because chocolate chips give me life and almost everyone loves them. Also, the choc chips add that little bit of extra sweetness that the cookies need since they are not overwhelmingly sweet. Amazing. And they’re sooo chewy!! Ah, the best part is the texture. Ok ok, now we can discuss the star of the show- SORBETTO. Oh how I love thee sorbetto. What a sublime treat to finish off dinner. Then again, a dessert like this makes you want to skip dinner altogether. I used Ciao Bella Gelato + Sorbetto to pair with my chocolate cookies. Their brand is amazing and their gelato+ sorbetto is based upon an authentic Italian recipe.
Thank you for sponsoring this post Ciao Bella Gelato + Sorbetto.
- 4 pitted dates
- 1 can black beans rinsed and drained
- 1 cup oat flour + 3 tbsp
- 1 tsp vanilla extract
- 1/4 cup coconut milk (I used brand with 7 grams of sugar)
- 1/2 tsp baking powder
- 3 tbsp unsweetened cocoa powder
- 3 tbsp organic coconut palm sugar
- 1/3 cup dairy free mini chocolate chips
- Ciao Bella Gelato + Sorbetto
- Pre heat oven to 350 degrees.
- Pulse everything but the chocolate chips in a food processor until the dough is fully mixed together
- Fold in the chocolate chips and form dough into cookies
- Lightly grease parchment paper ( I used Nutiva organic buttery coconut oil )
- Bake cookies at 350 degrees for 12-14 minutes
- Let cookies cool and then form into chocolate cookie sorbetto sandwiches
- Yields 6-7 cookies. Depending on size bake 12-14 minutes. I pulled my cookies out at 13 minutes.