Banana PB Chocolate Chip Muffins

Ingredients: 

  • 3 ripe bananas, mashed

  • 2 cups of all-purpose flour

  • 1 teaspoon of baking soda

  • 1 teaspoon of cinnamon

  • Pinch of salt

  • ½ cup of peanut butter

  • ¾ cup of brown sugar

  • 2 eggs

  • ⅓ cup of unsweetened Greek yogurt

  • 1 teaspoon of vanilla extract

  • ¼ cup of unsweetened oat milk

  • ½ cup of dark chocolate chips

Steps:

  1. Preheat your oven to 350 degrees and line a muffin tin. Set aside.

  2. In a large bowl, add in all the dry ingredients (flour, baking soda, cinnamon, and salt). Stir to combine.

  3. In a smaller bowl, add in all the wet ingredients (PB, sugar, eggs, yogurt, vanilla, and milk). Stir to combine.

  4. Add wet mixture, as well as mashed bananas, to dry mixture and mix until thoroughly combined and no clumps of flour remain.

  5. Stir in chocolate chips.

  6. Fill each muffin tin until nearly full (makes 12 muffins in total), and bake for 30 minutes, or until a toothpick comes out clean. 

  7. Let cool completely before removing from the pan. 

Curry Pasta

Ingredients:

  • 1 tablespoon of olive oil

  • 3 cloves of garlic, minced

  • 1 thumb of ginger, minced

  • 1 leek, thinly sliced

  • 9 baby carrots, shredded

  • 3 handfuls of spinach

  • 2 tablespoons of red curry paste

  • ½ cup of coconut milk (full-fat)

  • 1 cup of water

  • Salt and pepper, to taste

  • Handful of basil, finely sliced

  • Juice of half a lime

  • 1 box of chickpea pasta (or pasta of choice)

Steps:

  1. Cook pasta according to package directions and rinse with cold water. Set aside.

  2. In a pan on medium heat, add in oil. 

  3. Once heated, add in garlic and ginger and fry until fragrant.

  4. Add in leeks, cover, and cook until softened.

  5. Add in carrots, cover, and cook until softened.

  6. Add in spinach, cover, and cook until wilted.

  7. Season with curry paste, coconut milk, water, and salt and pepper, mixing everything to combine.

  8. Turn the heat low and cook for an additional 10 minutes or so until all the flavors are melded. 

  9. Add in basil and lime juice and stir.

  10. Turn the heat off and add in cooked pasta, mixing to incorporate.

  11. Enjoy!

Mediterranean Pasta

Ingredients:

  • 10 dry ounces of wheat penne (or pasta of choice)

  • 1 tablespoon of olive oil

  • 3 cloves of garlic, minced

  • 1 small white onion, thinly sliced

  • ½ cup of packed sun-dried tomatoes (I use oil-free)

  • ½ cup of capers

  • 5 large stems of kale, destemmed and roughly chopped

  • Salt and pepper, to taste

  • 1 teaspoon each of garlic powder, onion powder, and smoked paprika

  • Juice of half a lemon

  • 1 handful of fresh basil, roughly chopped

  • ⅓ cup of unsweetened oat milk

Steps:

  1. Cook pasta according to package directions. Once cooked, drain and rinse with cold water to prevent clumping. Set aside.

  2. In a pot on medium heat, add in olive oil.

  3. Once hot, add in garlic and fry for a few minutes or until fragrant.

  4. Add in onions, cover, and let cook until slightly translucent.

  5. Add in tomatoes, cover, and cook until they have absorbed some of the oil/liquid from the pan, should only be a few minutes.

  6. Add in capers and mix.

  7. Add in kale, covering and cooking down until the kale is bright green and wilted.

  8. Add in all seasonings and continue to cook covered for a few minutes more.

  9. Add in pasta, stir to combine, and finally, add in juice, basil, and milk.

  10. Stir until everything is mixed, turn off the heat, and serve hot or cold!


Mediterranean Quinoa Salad

Ingredients:

  • 2 cups of water (or veggie broth)

  • 1 cup of dry quinoa.

  • ½ a red onion, finely diced

  • 9 oil-free sun-dried tomatoes, finely diced

  • ¼ of an english cucumber, finely diced

  • 1 cup of chickpeas, rinsed and drained

  • 1 cup of feta cheese, crumbled

  • Handful of fresh basil, julienned

  • 1 tablespoon of olive oil

  • 3 tablespoons of lemon juice

  • Salt and pepper, to taste

  • 3 cloves of fresh garlic, macerated

Steps:

  1. Put a medium pot on high heat and add in 2 cups of water.

  2. Once boiling, add in dry quinoa, mix, cover, and turn the heat to low. Cook for 15 minutes.

  3. Once finished, allow to cool completely.

  4. Add cooled quinoa to a large bowl, along with red onion, sun-dried tomatoes, and cucumber. Mix to combine.

  5. Next add in chickpeas,feta, and basil and mix to combine.

  6. In a small jar add in oil, juice, salt and pepper, and garlic and shake until emulsified.

  7. Add to salad and stir to coat completely.

  8. Can serve at room temperature or chilled!

Breakfast Style Frittata

Ingredients:

  • 1 tablespoon of olive oil

  • ½ white onion, finely diced

  • Salt and pepper, to taste

  • Plant-based sausage of choice (I used 8 of Field Roast’s Mini Breakfast sausages), roughly chopped

  • 8 eggs

  • ¼ cup of unsweetened plain oat milk (or any other milk of choice)

Steps:

  1. Preheat your oven to 400 degrees.

  2. In a large bowl add in eggs and oat milk and whip until fully combined. Set aside.

  3. Turn an oven-safe pan on medium heat and add in oil.

  4. Once heated, add in onion and cook down until slightly translucent, adding in salt and pepper while cooking.

  5. Add in chopped sausages and cook for 1-2 minutes.

  6. Turn the heat to high and add in egg mixture. Cook for 90 seconds then turn off the heat and transfer to the oven, cooking for a further 15 minutes.

  7. Allow to cool completely before removing from the pan and slicing.

Creami Chocolate Raspberry Protein Ice Cream (Single-Serve)

Ingredients:

  • 1 cup of unsweetened oat milk 

  • 1 scoop of chocolate protein powder 

  • ½ cup of frozen raspberries, crushed into a pulp

  • 1 tablespoon of sugar free/fat free chocolate pudding mix 

  • 1 packet of stevia

  • ¼ cup of greek yogurt of choice

  • Optional mix-ins/toppings: Fruit/ homemade granola etc. 

Steps:

  • Add in all ingredients (except for yogurt and mix-ins/toppings) to Creami container and mix to combine.

  • Freeze for 12-24 hours.

  • Mix on Lite Icecream setting, then add in 1/4 cup of Greek yogurt and Re-Spin.

  • Add in mix-ins and use Mix-In function.

  • Top with favorite toppings and enjoy!

Creami Chocolate Strawberry Protein Ice Cream (Single-Serve)

Ingredients:

  • 1 cup of unsweetened oat milk 

  • 1 scoop of chocolate protein powder 

  • 5 fresh or frozen strawberries, crushed into a pulp

  • 1 tablespoon of sugar free/fat free chocolate pudding mix 

  • 1 packet of stevia

  • ¼ cup of greek yogurt of choice

  • Optional mix-ins/toppings: Fruit/ homemade granola etc. 

Steps:

  • Add in all ingredients (except for yogurt and mix-ins/toppings) to Creami container and mix to combine.

  • Freeze for 12-24 hours.

  • Mix on Lite Icecream setting, then add in 1/4 cup of Greek yogurt and Re-Spin.

  • Add in mix-ins and use Mix-In function.

  • Top with favorite toppings and enjoy!


Creami Chocolate Cinnamon Roll Protein Ice Cream (Single-Serve)

Ingredients:

  • 1 cup of unsweetened oat milk 

  • 1 scoop of chocolate protein powder 

  • ½ teaspoon of cinnamon

  • ¼ teaspoon of vanilla extract

  • Pinch of salt

  • 1 tablespoon of sugar free/fat free chocolate pudding mix 

  • 1 packet of stevia

  • ¼ cup of greek yogurt of choice

  • Optional mix-ins/toppings: Fruit/ homemade granola etc. 

Steps:

  • Add in all ingredients (except for yogurt and mix-ins/toppings) to Creami container and mix to combine.

  • Freeze for 12-24 hours.

  • Mix on Lite Icecream setting, then add in 1/4 cup of Greek yogurt and Re-Spin.

  • Add in mix-ins and use Mix-In function.

  • Top with favorite toppings and enjoy!


Creami Watermelon Lime Protein Ice Cream (Single-Serve)

Ingredients:

  • 1 cup of unsweetened oat milk 

  • 1 scoop of vanilla protein powder 

  • 1 cup of watermelon puree

  • Zest and juice of half of a fresh lime (or ⅛ cup of lime juice if that's what you have)

  • 1 tablespoon of sugar free/fat free vanilla pudding mix 

  • 1 packet of stevia

  • ¼ cup of greek yogurt 

  • Optional mix-ins/toppings: I used some fresh berries and some homemade granola 

Steps:

  • Add in all ingredients (except for yogurt and mix-ins/toppings) to Creami container and mix to combine, making sure no visible clumps remain.

  • Freeze for 12-24 hours.

  • Mix once on Lite Icecream setting, then add in 1/4 cup of Greek yogurt and Re-Spin.

  • Optional: Scoop into a bowl (or not!) and top with your favorite toppings and enjoy!

BBQ Tofu Triangles

Ingredients:

  •  2 blocks of extra firm tofu, cut into roughly even triangles 

  • 1/2 cup of BBQ sauce of choice, divided into two equal portions 

Steps:

  1. Marinate tofu triangles in 1/4 cup of BBQ sauce for at least 24 hours.

  2. Preheat oven to 375 degrees and spray a baking sheet with nonstick spray.

  3. Arrange tofu on tray, making sure none of the pieces are overlapping.

  4. Roast for 45 minutes, flipping halfway.

  5. Once cooked, take out of oven and coat in remaining 1/4 cup of BBQ sauce.

Creami Raspberry Margarita Protein Ice Cream (Single-Serve)

Ingredients:

  • 1 cup of unsweetened oat milk 

  • 1 scoop of vanilla protein powder 

  • ⅓ cup of fresh or frozen raspberries, crushed with a fork until a smooth pulp

  • Zest and juice of half of a fresh lime (or ⅛ cup of lemon juice if that's what you have)

  • Pinch of salt

  • 1 tablespoon of sugar free/fat free vanilla pudding mix 

  • 1 packet of stevia

  • ¼ cup of greek yogurt 

  • Optional mix-ins/toppings: I used some fresh berries and some homemade granola 

Steps:

  • Add in all ingredients (except for yogurt and mix-ins/toppings) to Creami container and mix to combine, making sure no visible clumps remain.

  • Freeze for 12-24 hours.

  • Mix once on Lite Icecream setting, then add in 1/4 cup of Greek yogurt and Re-Spin.

  • Optional: Scoop into a bowl (or not!) and top with your favorite toppings and enjoy!

Creami Blackberry Lemon Cobbler Protein Ice Cream (Single-Serve)

Ingredients:

  • 1 cup of unsweetened oat milk 

  • 1 scoop of vanilla protein powder 

  • 20 fresh or frozen blackberries, crushed with a fork until a smooth pulp

  • Zest and juice of half of a fresh lemon (or ⅛ cup of lemon juice if that's what you have)

  • ¼ teaspoon of lemon oil (can be omitted if you do not have)

  • 1 tablespoon of sugar free/fat free vanilla pudding mix 

  • 1 packet of stevia

  • ¼ cup of greek yogurt 

  • Optional mix-ins/toppings: I used some fresh berries and some homemade granola 

Steps:

  • Add in all ingredients (except for yogurt and mix-ins/toppings) to Creami container and mix to combine, making sure no visible clumps remain.

  • Freeze for 12-24 hours.

  • Mix once on Lite Icecream setting, then add in 1/4 cup of Greek yogurt and Re-Spin.

  • Optional: Scoop into a bowl (or not!) and top with your favorite toppings and enjoy!

Mediterranean Quinoa Bowl

Ingredients:

  • 1 tablespoon of olive oil

  • 9 small cloves of garlic, minced

  • 1 medium red onion, thinly sliced

  • ½ cup of oil-free sun-dried tomatoes, thinly sliced

  • ¼ cup of capers

  • 5 stems of kale, finely chopped

  • Salt and pepper, to taste

  • Zest and juice of ½ lemon

  • Handful of fresh basil, finely chopped

  • 1 cup of dry quinoa

  • Optional: Feta cheese, roasted chickpeas, olives etc.

Steps:

  1. In a medium pot, bring 2 cups of water to a boil. Once boiling, add in quinoa, stir to combine, then turn the heat to low and cook covered for 15 minutes.

  2. In a separate pan on medium heat, add in olive oil.

  3. Once heated, add in garlic and cook until just fragrant.

  4. Then add in red onion, cover, and cook until slightly translucent (around 5-7 minutes).

  5. Then add in sun-dried tomatoes and cook covered for a further few minutes until plumper and more tender.

  6. Add in capers and repeat the same step as above.

  7. Add in kale and cook down until tender and bright green.

  8. Season with salt and pepper and cook for a further 3 minutes or so.

  9. Turn off the heat and add in lemon and basil, mixing thoroughly to combine.

  10. Lastly, once quinoa is done, transfer to the pan with all your veggies and mix together. 

  11. Can be served hot or cold!

Protein Brownies

Ingredients:

  • ½ cup of tahini

  • ½ cup of maple syrup

  • 2 eggs

  • 1 teaspoon of vanilla extract

  • 2 scoops of chocolate protein powder

  • ¼ cup of cocoa powder

  • 1 teaspoon of baking powder

  • Pinch of salt

  • 1 ounce of chopped dark chocolate

Steps:

  1. Preheat your oven to 350 degrees and line a 9x9 pan with aluminum foil and spray with nonstick spray.

  2. In a bowl mix together tahini, maple syrup, eggs, and vanilla and beat until well combined.

  3. Add in protein powder, cocoa powder, baking powder, and salt and mix to combine.

  4. Add in chocolate and mix.

  5. Bake for 30 minutes and allow to cool before slicing.

Yellow Curry (Tofu and Veggie)

Ingredients:

  • 1 tablespoon of olive oil

  • 1 clove of garlic, minced

  • 1 whole white onion, diced

  • 1 red bell pepper, diced

  • 2 tomates, roughly chopped

  • 1 large handful of baby spinach

  • 1 block of extra firm tofu, cut into small cubes

  • Salt and pepper, to taste

  • 1 tablespoon each of garlic, onion, and ginger powder

  • 1 tablespoon of yellow curry powder

  • 1 teaspoon each of smoked paprika, turmeric, and ground coriander

  • 1 teaspoon of hot sauce

  • 1 can of full-fat coconut milk

Steps;

  1. Put a large, deep-dish pan on medium heat and add in olive  oil.

  2. Once the oil is hot, add in the garlic and cook covered until lightly fragrant.

  3. Then add in the onion and cook covered until slightly translucent.

  4. Then, add in the bell peppers and cook covered until soft.

  5. Then, add in the tomatoes and cook covered until broken down and soft.

  6. Then, add in the spinach and cook covered until wilted.

  7. Then, add in the tofu and stir to combine.

  8. Add in all your spices and mix thoroughly until everything is well coated.

  9. Cover the pot and cook for 5-10 minutes at medium heat.

  10. Once done, add in coconut milk, mix to combine, then turn the heat to low and cook covered for 30 minutes.

  11. Once the timer is up, serve any way you like and enjoy! Tastes great with some fresh herbs and citrus!


Lightly Middle Eastern Inspired Salad

Ingredients:

  • 5-7 cups of raw kale, roughly chopped

  • ½ cup of pickled red onions

  • ¼ of shelled pistachios

  • ⅛ cup of chopped medjool dates (about 2 dates)

  • 1 tablespoon of olive oil

  • 3 tablespoons of lemon juice

  • 1 tablespoon of spicy brown mustard

  • Salt and pepper, to taste

  • 1 large garlic clove, macerated

Steps:

  1. Rinse and dry kale and add to a large bowl.

  2. In a jar, add in oil, juice, mustard, and spices and shake until well combined.

  3. Pour dressing onto kale and massage for a few minutes until kale is broken down and dressing is evenly distributed.

  4. Add in red onion and mix to combine.

  5. De-shell and roughly chop pistachios and mix to combine.

  6. Finely chop dates and mix to combine.

  7. Recommend refrigerating for at least an hour prior to serving!

NYC Deli Bagel Inspired Frittata 

Ingredients:

  • 1 tablespoon of olive oil

  • ½ red onion, thinly sliced

  • 10 eggs

  • ⅓ cup of unsweetened plain non-dairy milk (I used oat)

  • 5 deli pickle slices (or whatever kind you like), roughly chopped

  • 3 oz of lox, roughly chopped

  • 2 oz of cream cheese, roughly chopped

  • 1 tablespoon of capers

  • 1 tablespoon of dill (fresh or dried)

  • 1 tablespoon of toasted sesame seeds

Steps:

  1. Turn your oven on to roast at 400 degrees.

  2. Put an oven-proof pan on medium heat and add in oil. Once heated, add in sliced red onion and stir until evenly coated in oil.

  3. Cook down for 7-10 minutes, or until onions are softened and fragrant.

  4. While the onions are cooking, get a large bowl and add in the eggs and milk, beating until well combined.

  5. Turn the heat on your pan to high and add in egg mixture. Cook for 90 seconds.

  6. While cooking, add in your pickles, lox, and cream cheese bits in an even distribution, making sure they are submerged in the egg mixture.

  7. Once the timer is up, turn off the heat and sprinkle on your capers, dill, and sesame seeds in an even layer.

  8. Add the entire pan to the preheated oven and cook for 20 minutes, or until golden brown.

  9. Once done, CAREFULLY remove the pan from the oven and allow it to cool completely before transferring the frittata to a cutting board.

  10. Let the frittata cool completely prior to slicing, then slice into five (or more) slices. Can be served hot or cold!


Triple Protein (No added oil!)

Ingredients:

  • ½ block of extra firm tofu

  • ½ cup of black beans, rinsed and drained

  • 1 plant based sausage of your choosing (I like the Field Roast brand)

  • Salt and pepper, to taste

  • 1 teaspoon each of garlic powder, onion powder, and smoked paprika

  • Juice of 1 lime

  • Handful of fresh basil, sliced thinly

Steps: 

  1. Put a pan on medium heat and crumble in tofu. Allow to cook for a few minutes, then add in black beans and do the same thing. 

  2. Slice up sausage into coins and add into pan, letting cook for a few minutes.

  3. Season with all the spices and mix to combine thoroughly.

  4. Cover and turn the heat on low and cook for a further 15 minutes or so. 

  5. Once ready, add in lime juice and basil and stir to combine.

  6. Cook for another 1-3 minutes, then you're all set to eat!

Babaganoush

Ingredients:

  • 3 medium eggplants, ends cut off and peeled

  • Salt and pepper, to taste

  • ⅛ cup of olive oil

  • ⅛ cup of lemon juice

  • A large clove of garlic

  • ¼ teaspoon of ground cumin

Steps:

  1. Preheat your oven to roast at 375 degrees and line a large baking tray with aluminum foil.

  2. Cut eggplants into large 1-2 inch cubes and place on a baking tray with salt and pepper.

  3. Roast for 1 hour, until eggplant becomes tender.

  4. In a nutribullet (or traditional blender) add in eggplant, as well as all other ingredients and blend for 30 seconds- 1 minute, or until everything is emulsified.

  5. If you prefer chunky, blend in increments. If not, blend until smooth. Can be served hot or cold!

Asian-Inspired Vegan Coleslaw

Ingredients:

  • 1/2 head of purple cabbage, finely chopped 

  • 1/3 of a red bell pepper, thinly sliced

  • 3 baby carrots, thinly sliced

  • 1/5 small English cucumber, thinly sliced

  • 2 tablespoons of tahini

  • Juice of 1 lime

  • 1 tablespoon of soy sauce

  • 2 teaspoons of rice wine vinegar

  • 1 teaspoon of maple syrup

  • 1/2 teaspoon of sesame oil

  • 1 tablespoon of your hot sauce of choice (I used a Serrano and lime one)

  • Salt and pepper, to taste

  • 1 large garlic clove, minced

  • 1 small thumb of ginger, minced

  • 1 tablespoon of toasted sesame seeds

Steps:

  1. In a large bowl, add in all your veggies and mix well.

  2. In a small jar, mix all dressing ingredients and shake for 15-20 seconds until well combined.

  3. Add dressing to salad and mix thoroughly.

  4. Store in the fridge for at least 30 minutes prior to serving.