Delicious Recipe

Low carb grain free peanut butter zucchini bread made with simple, nutritious ingredients. There are two options to make it: with coconut flour or with protein powder! Soft, fluffy, moist and a good source of protein & fiber. INGREDIENTS 1 medium zucchini, shredded & squeezed of excess moisture (about 1 cup shredded zucchini) 3/4 cup all natural creamy peanut butter* 1/4 cup pure maple syrup 2 large eggs, slightly beaten 1 teaspoon vanilla extract 2 tablespoons packed coconut flour OR 2 scoops (about 1/2 cup) of protein powder of choice* 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 cup dark chocolate chips, dairy free if desired INSTRUCTIONS Preheat oven to 350 degrees F. Grease an 8x4 inch loaf pan with nonstick cooking spray or line with parchment paper. (It's easier to get out if you use parchment paper.) In a large bowl, mix shredded zucchini, peanut butter, maple syrup, eggs and vanilla with whisk until well combined and creamy. Stir in coconut flour OR protein pow...

Vegan one pot creamy garlic pasta to meet all of your fettuccine alfredo needs with none of the extra dishes. Ingredients 1/2 tbsp olive oil 4 cloves garlic minced 1 shallot finely chopped 2 cups low-sodium vegetable broth (see notes) 1 and 1/2 cups plain, unsweetened non-dairy milk (see notes) 1 tsp salt plus more to taste (reduce if using a salty broth - mine is low-sodium) 8 oz dry fettuccine black pepper, dried oregano and red pepper flakes to taste chopped fresh basil or parsley for serving Instructions Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks. Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning. Add the vegetable broth, nondairy ...

Vegan baking ain't easy! That is mostly all I have to say about that, but I am soooo happy to share this Paleo Vegan Banana Bread with you! It is egg-free, dairy-free and refined sugar-free. Plus, it's easy to make and nobody would even suspect it is Paleo and Vegan friendly. It's that good! Ingredients 3 really ripe bananas, mashed 1/2 cup coconut sugar 2 tsp vanilla 2 cups almond flour 1/2 cup tapioca starch (or arrowroot starch) 1/2 tsp sea salt 1 tsp baking soda 1 tbsp apple cider vinegar Optional toppings: 1 banana, sliced lengthwise into long thin sliced Chopped nuts (we like walnuts or pecans, this is optional) Chocolate Chips (topping or you could also fold them into the batter) Nut butter (to drizzle on top after it's baked) Instructions Preheat oven to 350° Fahrenheit, and line a standard bread loaf pan with parchment paper.  In a large mixing bowl, mash up the banana. Add the coconut sugar and vanilla. Stir to thoroughly combine all of the ingredients.  Add a...

Vegan baking ain't easy! That is mostly all I have to say about that, but I am soooo happy to share this Paleo Vegan Banana Bread with you! It is egg-free, dairy-free and refined sugar-free. Plus, it's easy to make and nobody would even suspect it is Paleo and Vegan friendly. It's that good! Ingredients 3 really ripe bananas, mashed 1/2 cup coconut sugar 2 tsp vanilla 2 cups almond flour 1/2 cup tapioca starch (or arrowroot starch) 1/2 tsp sea salt 1 tsp baking soda 1 tbsp apple cider vinegar Optional toppings: 1 banana, sliced lengthwise into long thin sliced Chopped nuts (we like walnuts or pecans, this is optional) Chocolate Chips (topping or you could also fold them into the batter) Nut butter (to drizzle on top after it's baked) Instructions Preheat oven to 350° Fahrenheit, and line a standard bread loaf pan with parchment paper.  In a large mixing bowl, mash up the banana. Add the coconut sugar and vanilla. Stir to thoroughly combine all of the ingredients.  Add a...

Quick and easy Portobello Fajitas make a flavorful, satisfying weeknight meal! Personalize them with your own favorite toppings! (Vegan, gluten-free) INGREDIENTS 2-3 large portobello mushrooms 2 bell peppers 1 onion 1 Tbsp. taco seasoning (recipe below) Juice of 1/2 lime 1 Tbsp. olive oil (sub water/broth for oil-free) 6 corn tortillas (or other tortilla) TOPPINGS OF CHOICE Avocado, guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand) TACO SEASONING (YIELDS ABOUT 3 TBSP.)* 1 Tbsp. chili powder 1 1/2 tsp. cumin 1 tsp. oregano 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. paprika 1/2 tsp. salt 1/4 tsp. cayenne pepper (optional – if you like heat) INSTRUCTIONS Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices. Thinly slice bell peppers and onion. Make taco seasoning if necessary (combine all ingredients in a bowl). In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/br...

Creamy chocolate and peanut butter swirl is piled inside a no-bake optional crust for a rich and cooling treat. If you're a fan of peanut butter cups, then this pie was made for you. Serve semi-freddo for the perfect, melty yet chilly treat this summer. Ingredients For the Crust: 9-10 dates 1/4 cup maple syrup 2 cups gluten-free oats 3 tablespoons almond milk Salt For the Filling: 3 ripe bananas 1 can full-fat coconut milk 1/2 cup peanut butter 1 tablespoon vanilla Pinch of salt 2 tablespoons cocoa powder Maple syrup, to taste For the Topping: Additional peanut butter Vegan chocolate chips Salt A dusting of cocoa powder Preparation Place the dates in a small bowl and cover with water. Microwave for 4-5 minutes, until softened. Drain. Place dates in a blender along with the maple syrup and almond milk. Pulse until smooth. Add the oats and a pinch of salt. Pulse again. Line a 6-inch springform pan with parchment paper and press crust onto the bottom and sides. Place crust in the free...