Who doesn’t love cake?? This perfect-for-one dessert recipe has a twist, though — it’s actually good for you. If you’re like me, you’re very intrigued at the idea of adding black beans to something chocolate-y, but I am here to tell you that one weird ingredient doesn’t keep this from being my new go-to evening splurge.
I’m not sure if you’ve seen any of Lori Zanini’s other recipes, but this one totally lives up to her reputation of delivering big taste without sacrificing your health. If you don’t already have her cookbook check it out!
When I was sent this week’s challenge for Meatless Monday, I immediately went on the hunt for great meal ideas. I am pretty obsessed with this vegan taco salad with creamy cilantro lime dressing (oh yeah!) from Nutrition By Kara. Not only is Kara’s recipe meatless — it’s also gluten-free, dairy-free and has no added sugar. Kara’s a nutritionist, so she knows what she’s talking about when she says it’s full of clean, plant-based protein, fiber, healthy fats, antioxidants and vitamins A, C, and K.
Vegan Taco Salad Ingredients:
• 3/4 bag organic arugula
• ½ 15.25oz can organic corn (no sugar added)
• ½ 15oz can organic black beans
• ½ 3.8oz can sliced black olives
• 1 large handful sliced organic mixed tomatoes
• 1 cubed avocado
• 1 almond flour tortilla (you can find these at Whole Foods)
Creamy Cilantro Lime Dressing:
• 1 cup soaked cashews
• 3½ tbsp olive oil
• 1 lime
• 3 tbsp pure water
• ½ tbsp cilantro leaves
• 1/8 tsp sea salt
• pinch of black pepper
Peanut. Butter. Pie. Need I say more? Don’t let the word “pie” fool you. This rich and creamy recipe from
ifoodreal is high in protein, low sugar, plus it has fiber and good fats. One serving has about 381 calories — just about the same amount of calories in a protein bar. Really! Furthermore, it’s gluten free and vegan. It’s practically a vegetable! 🙂
Go make this pie, and then call me immediately because I’m coming over with a fork.
This dish is one of those that is so beautiful you aren’t sure if you can even eat it. Well, you can — and you should! Squash blossoms are one of the most delicious plants on the planet, especially when they’re packed with pine nuts and warm cheese. It’s hard to believe these delicate flowers stem from the same place as a stalky zucchini.
I love this recipe from Dolly and Oatmeal because it would make a perfect party appetizer or side dish. I also appreciate that the blossoms are baked instead of fried, and can be made vegan in a snap.
Plus, let’s face it… they’re so pretty!
Here’s everything need to know to make 10 stuffed blossoms: