Pineapple Bowl

This Pineapple Bowl is SO simple!

Ingredients:
-1/2 pineapple
-1 banana
-5 strawberries
-Coconut cream (as much as you like)

Directions:

Place coconut cream in the fridge overnight.
When ready to use, place the coconut cream in a blender until creamy.
Scoop out the pineapple.  Careful not to cut through the outside of the pineapple or the coconut cream will leak through.
Slice the pineapple that was scooped out.
Slice the banana and strawberries.
Fill the pineapple half way with coconut cream and continue filling with the sliced fruit.

Enjoy for Breakfast, a snack, or dessert!


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Sauteed Potatoes

Ingredients:
-5 medium potatoes, diced in 1/2" cubes
-1/2 yellow onion, diced
-2 teaspoons garlic, minced
-1 teaspoon dried thyme
-1 handful kale
-2-3 Tablespoons olive oil (I try to use as little as possible)
-Salt and pepper to taste

Directions:

Saute potatoes in 1 Tablespoon olive oil and add more as needed.
Ten minutes before potatoes are done, add diced onions.

Five minutes before potatoes are done, add thyme, garlic, and kale.

When potatoes are finished, sprinkle with salt and pepper.
Enjoy... with ketchup :) Or BBQ tempeh, like me!

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Chocolate Mint Smoothie

Ingredients:

-3/4 cup of your favorite nondairy milk
-3 frozen bananas
-2 teaspoons agave or 4 or 5 soaked dates (I used agave)
-3 Tablespoons raw cocoa powder
-A couple drops of mint extract (as desired)
-Cocoa nibs
-Mint leaves for garnish

Directions:

Blend all ingredients except cocoa nibs and mint leaves.  Pour in a glass, sprinkle cocoa nibs on top and garnish with mint leaves.

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Spaghetti Squash with Sauteed Zucchini and Marinara Sauce Topped with Cashew Crumbles

Ingredients:

1 Spaghetti Squash

1 Medium Zucchini

1 Medium Yellow Squash

Marinara: 

1/2 Large Onion

5-7 Tomatoes (4.5 Cups Blended)

4 teaspoons Garlic

2 teaspoons Dried Basil

2 teaspoons Dried Oregano

Salt and Pepper 

Crushed Chipotle Peppers (Optional)

Cashew Crumbles:

1 C Cashews

Eggplant (Optional):

1 Eggplant

1 Tablespoon Thyme

Spaghetti Squash

Microwave Spaghetti Squash for 1 minute.

Cut the squash in half lengthwise.  

Scoop the seeds out.

Option 1: 

Preheat the oven to 400 degrees F.

Cover the bottom of a baking pan with water and place squash in pan, cut side down.  

Cook for 35 to 45 minutes or until tender.  

Option 2:

Cover bottom of a microwaveable glass dish with water and place squash in dish, cut side down. 

Microwave for 12 minutes or until tender.

When squash is cooked let cool slightly and scrape the squash from the skin. 

Sauteed Zucchini and Yellow Squash

Cut the zucchini and yellow squash into approximately 1/4 inch thick rounds.

Heat 1 Tablespoon in a pan on medium heat and saute the zucchini and yellow squash until both sides are soft and browned. 

Add more oil if necessary. 

While the zucchini and yellow squash are cooking, make the marinara sauce. 

Marinara Sauce:

Dice half of an onion and put it in pot and saute with 1 teaspoon of garlic until onions are translucent. 

 

Meanwhile...

Cut tomatoes in half and place in a blender.  

Add tomatoes until you have approximately 4.5 cups of blended tomatoes.  Blend until tomatoes turn to a liquid.  Don't make liquid completely smooth. 

Add tomatoes to the onions and garlic.  

Add the oregano, basil, remaining garlic, crushed chipotle pepper (optional and use as desired), and salt and pepper to taste.  

Cook on medium heat for 10 minutes.  

Cashew Crumbles

Place cashews in a blender or food processor and blend until cashews turn into crumbles... so easy!

 Eggplant (Optional)

Preheat the oven to 400 degrees F.

Cut eggplant lengthwise twice to make 8 pieces

Cut slits in eggplant.  One lengthwise and several wide. 

Sprinkle salt over the eggplant and let sit for 30 minutes.
After 30 minutes, rinse off eggplant thoroughly and pat dry with paper towel.

Place eggplant in baking dish and drizzle oil over eggplant.

Roast in oven for 20 minutes.  

Put spaghetti squash in bowl and top with zucchini, yellow squash, eggplant, marinara, and cashew crumples. 

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