A Few Easy and Delicious Recipes

Midnight Chocolate Cherry Overnight Oats

Half a cup of rolled oats.

3/4 of a cup of milk of choice.

2 teaspoons chia seeds.

2 tablespoons unsweetened cocoa powder.

1/4 cup. Pitted and chopped cherries.

One tablespoon dark chocolate chips.

One tablespoon pure Maple syrup.

Simply combine all the ingredients in a bowl, and refrigerate in a jar or sealable container overnight to thicken.

Red Velvet Smoothie

1 Cup frozen, pitted cherries.

1 Cup strawberries frozen.

1 1/2 cups of oatmilk.

1 tablespoon unsweetened cocoa powder.

Half a teaspoon of pure vanilla extract.

Combine all the ingredients in a blender until smooth.

Dreamy Zucchini Breakfast Cookies

3/4 cup of rolled oats.

1/4 cup ground flax seeds.

3/4 medium size zucchini, unpeeled, grated and padded dry about 3/4 cup.

1/3 cup unsweetened almond butter or Sunflower seed butter.

3 tablespoons pure Maple syrup.

2 teaspoons ground cinnamon.

Half a teaspoon baking soda.

1/4 teaspoon Salt.

Half a teaspoon pure vanilla extract.

1.      Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

2.     Place all the ingredients in a bowl and mix until Fully combined. Wet your hands and form the batter into 8 balls. Place at least one inch apart on the parchment paper. Flatten the balls with your hands or the back of a fork until they're about half an inch thick.

3.     Bake for 12 to 14 minutes, or until a toothpick inserted into a cookie comes out clean.

Belly Warming Minestrone Soup

4 garlic cloves minced.

1 medium size yellow onion chopped.

5 cups vegetable broth.

1-28 ounce can diced tomatoes, about 3 cups including the liquid.

1-15 oz Can of kidney beans, about 1 1/2 cups drained and rinsed.

1 1/2 cups. Uncooked pasta of your choice. Preferably whole wheat or A gluten free rice pasta.

2 carrots diced.

1 zucchini diced.

3/4 cup green beans chopped.

2 teaspoons dried oregano.

1 teaspoon freshly squeezed lemon juice.

1 Cup, fresh basil, if available, or spinach.

1.     Combine the minced garlic and onion with 2 tablespoons of olive oil in a large pot. Saute over medium heat until the onion is translucent, about 5 minutes.

2.     Add all the remaining ingredients except the fresh basil to the pot. Bring to a boil, then simmer for 12 to 15 minutes or until the pasta is cooked. The soup is ready to eat when the pasta is soft and the vegetables are cooked through.

3.    3 minutes before the soup is done, add the basil and stir until wilted.

Beaming Burrito Bowl

1 large sweet potato, unpeeled, chopped.

1 medium sized yellow onion, chopped.

1 red bell pepper seeded then chopped.

1 teaspoon ground cumin.

1 teaspoon chili powder.

Salt.

1 Cup uncooked wild rice.

1 can of black beans, about 1 1/2 cups, drained and rinsed.

4 servings of vegan queso (Costco has)

1 avocado peeled, pitted and sliced.

3 tablespoons pumpkin seeds.

1/4 cup fresh, cilantro chopped.

1.     Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the sweet potato, onion and bell pepper on the prepared baking sheet and season with cumin, chili powder and salt taste, ensuring the vegetables or covered evenly. Bake for about 35 minutes or until the sweet potato is cooked through.

2.     Meanwhile, cook the wild rice according to the package directions.

3.     Divide the rice equally among the bowls and topped with sweet potato mixture, beans, vegan queso, sliced avocado, pumpkin seeds and cilantro for garnish.