Simple Oatmeal & Fruit Breakfast

I’ve been eating this every morning and not sick of it yet! Oatmeal is full of fiber and tastes great (with some maple syrup), I love it y’all, hopefully you do too. Suuuper simple right here, cooks up quick and served with a side of fruit.

Ingredients:

  • 1 c water or milk of choice
  • 1/2 c oats
  • dash of cinnamon
  • 2 tbsp raisins
  • 1 tbsp maple syrup

Optional to enjoy on the side:

  • strawberries
  • blueberries
  • grapes

Instructions:

  1. Boil water, add oats and cook stirring occasionally until the water has been absorbed, about 5-10 minutes. Add in a dash of cinnamon, raisins, maple syrup, and stir that sh*t up. Fin.

Spiced Cauliflower Rice and Beans

Hello tasty ass rice without the guilt of carb overload! A quick recipe that can be a side dish, a main dish, a guilt-free dish, whatever your heart desires… whichever choice, it’s gon’ be bomb af. I used this recipe in my kale salad (previous post) and they went so well together. All I gotta say is buckle up for some yum.

Can be served hot or cold.

Ingredients:

  • 2 tbsp water
  • 3 garlic cloves, minced
  • 1/4 onion, diced
  • 4 c riced cauliflower
  • 1 tsp paprika
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 15 oz can black beans, rinsed and drained (any bean will work)
  • 1 cucumber, diced
  • 1 avocado, diced
  • 1 roma tomato, diced

Instructions:

  1. Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes. BOOM 20 minutes later, your ass can enjoy.

Kale & Black Bean Salad

Looking for all my healthy b*tches… this one’s for you. There is no oil, it’s low in fat, and high in protein. I’ve been trying intermittent fasting and during my feeding times I’m aiming to eat healthy af, thus leading to this salad of greatness.

Ingredients:

  • 2 tbsp water
  • 3 cloves of garlic, minced
  • 1/2 red onion, diced
  • 4 c cauliflower, riced
  • 1 tsp paprika
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 15 oz can of black beans, rinsed and drained
  • 1 cucumber, diced
  • 2 roma tomatoes, diced
  • 1 1/2 c kale, chopped
  • 2 c quinoa, cooked
  • 2 large limes

Instructions:

  1. Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes.
  2. Transfer to a pretty large bowl, add in the rest of the vegetables, and squeeze both limes over the top of the salad, mixing one last time. It’s now ready for you to enjoy that sh*t.

Tasty A** Guacamole

Trying to stay busy during all this quarantine time, one of my goals is to focus on posting more… keeping it simple with this one. Guacamole b*tches. A tasty ass dip that I always eat too much of.

Ingredients:

  • 4 avocados
  • 1/2 red onion, diced
  • 1 roma tomato, diced
  • 4 garlic cloves, minced
  • 1 tsp salt & pepper (more if needed)
  • 1/2 tsp paprika
  • 1 large lime

Instructions:

  1. Halve avocados, de-seed, scrape out into a medium sized bowl, and mash with a fork. Add the rest of the ingredients, except half of the lime, and stir. It’s ready to eat! If there are leftovers or you’re making this ahead, squeeze the rest of the lime over the guac so it doesn’t get brown and nasty.

BBQ Spaghetti Squash

Low carb recipe b*tches. Pretty much a how-to bbq spaghetti squash, I’ll also have a recipe for diy pasta sauce for some spaghetti squash spaghetti. Crisping it up on the grill brings on another world of flavors, it’s my preferred method now.

Ingredients:

  • 1 medium size spaghetti squash, halved and deseed with spoon
  • 2 tbsp olive oil
  • 2 tbsp minced garlic
  • salt and pepper to taste

Instructions:

  1. Get the grill started at medium heat. Place the squash flesh side up, pour 1 tbsp of olive oil on each half, rub it in with your hands covering all of the open squash, rub in a tbsp of garlic into each half and top with salt and pepper. Once the grill is heated, place the squash flesh side down, some of the garlic might fall but that’s okay, leave for 30 minutes with the lid closed. After 30 minutes, flip so the out shell is down and flesh is up, for 20 minutes. Check every 5 minutes after that, piercing the squash with a fork, once it goes through easily it’s ready… overall cook time is around 50-60 minutes.
  2. Remove from the grill, and let cool for at least 10 minutes. Once cooled, use a fork to carve out all of the flesh which will look like spaghetti! Scrape it all out, and top with some pasta sauce and veggie meatballs!

Veggie Sauce:

1 15 oz can of diced tomatoes
2 tbsp garlic
1 tbsp dried basil or 5 fresh basil leaves
1 tbsp oregeno
salt and pepper

Blend in a blender and toss with your spaghetti squash! I also added in Gardein Meatless Meatballs.

Filling & Flavorful Lentil Chili

Where my chili lovers at? This recipe is amazeballs, I think I say that about all my chili recipes… so here’s to my chili eating fools. It’s filling, it’s tasty and pair it alongside some cornbread, you can’t go wrong.

Ingredients:

  • 2 tbsp water, more as needed
  • 1/2 onion
  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 bell pepper, diced
  • 3/4 c lentils
  • 2 c water
  • 1 15 oz can of diced tomatoes
  • 1/4 tsp paprika
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • pepper to taste
  • 1 15 oz can of black beans with juices
  • 1 15 oz can of kidney beans, rinsed
  • 7-8 baby mushrooms

Instructions:

In a large sauce pan, heat 2 tbsp water, add in the onion and garlic, once translucent add in the jalapeno and bell pepper. After about 2-4 minutes, and everything is soft, add lentils and water. Give a nice stir, add diced tomatoes, all spices, and beans. Cook for about 20 minutes until almost all of the liquid has evaporated, add in the mushrooms, stir and cook for another 10 minutes. Add any spices you feel are missing, and enjoy!

**optional cook up some cornbread according to package or fritos!

Vegan Apple Pie/Crisp

GAT DAMN. Didn’t know I was a baker y’all, but this is bomb af. I say that every time (I know) but this one is my first bake attempt and it’s for realsies. The whole fam ate it right up. The crust is strange in that you can’t roll it out, but you’ll press it into the spring-form or pan and it’ll turn out great.

This recipe is from Katie at Chocolate Covered Katie.

Ingredients:

Crust

  • 1 1/3 c flour
  • 1/4 c sugar of choice
  • 1/4 tsp each: cinnamon and salt
  • 1/4 c oil or butter spread
  • 2 tbsp water

Filling

  • 4 cups peeled apple, sliced thin
  • 1 tbsp pure maple syrup
  • optional 1/2 c raw walnuts, diced small
  • optional 1/2 c raisins

Crumble Topping

  • 1/2 c rolled oats
  • 1/2 c spelt flour
  • 1/2 c sugar
  • 1/4 c oil, OR 1/4 applesauce for fat-free
  • 1/8 tsp salt

Instructions:

This recipe calls for an 8-inch springform, but it also works in a 9-inch if you double the entire recipe.

Preheat oven to 350F, line the bottom of an 8-inch springform or removable-bottom tart pan with parchment, and set aside. In a large mixing bowl, combine all dry crust ingredients, then stir in the oil and water to make a dough. Transfer to the prepared pan, press down hard, and bake 12 minutes on the center rack. Toss the apple and sweetener in a medium bowl, then spread evenly over the baked crust. In a third bowl, combine all crumble ingredients. Sprinkle the crumble evenly over the apples. Bake 50-60 minutes or until apples are soft and tender. Allow to cool 20 minutes before removing the springform.

Asian-Inspired Roasted Eggplant

I didn’t think I liked eggplant, but GAT DAM, if you can cook correctly it’s crazy how things end up tasting great. Haha that makes it sound like I didn’t know how to cook before…

Seriously, this turned out really great, it’s a pretty quick recipe too, I was eating within 30-40 minutes. I highly recommend once you’ve sliced your eggplant to salt both sides of each round and let some of that moisture out before cooking. It’ll make a big difference. I gave specific instructions in the directions, so mf follow along.

I am almost, almost done with being sick, hence why I’ve ventured away from soups, and I couldn’t be more stoked. I hope you give this one a try!

Ingredients:

For the Asian Sauce

  • 1 tbsp sesame oil
  • 1 tbsp grated ginger
  • 1 tbsp honey (more if necessary)
  • 1 tbsp rice vinegar
  • 2 tbsp water
  • 1 tbsp sriracha (more or less based on your preference)
  • 1 tbsp creamy peanut butter
  • Topping : sesame seeds

Rest of the Ingredients

  • 1 eggplant, sliced into 1/2 in rounds

    IF you want a full meal also add this!
  • 1 c of brown rice, prepared according to package

Instructions:

  1. If you are making the meal, get that rice cooked!
  2. Preheat the oven to 400 degrees. Then, prior to doing anything else, lay your eggplant flat on a surface, sprinkle salt on both sides, pat in, and let sit for about 15 minutes. Once you see little water bubbles form on top, wipe all of them down with a paper towel. This will help when you cook, the whole texture will be much more enjoyable TRUST ME.
  3. While you let the oven heat and eggplant get dewey, mix up your asian sauce ingredients in a small/medium sized bowl. The peanut butter may not blend completely, but that’s totally fine.
  4. Once the eggplant has been wiped, lay them flat on a baking sheet, I spooned a bit of sauce onto each individual eggplant, flipped and repeated that so each side was covered. You can throw everything in a bag and give it a shake too. Bake for 10 minutes, flip, and bake another 10 minutes.
  5. I served mine over rice, with broccoli and the eggplant.
  6. Enjoy that shiiiiiiiiiz!

Sesame Ginger Stir Fry

I just whipped this bad boy up with what I had in the fridge. Turned out suuuuper yummy, and it’s like negative calories since it contains all veggies and CALORIE FREE DRESSING. Yeah… pretty f*cking exciting. It’s Sesame Ginger, by Walden Farms, I got mine from Smart & Final but it’s also available at Walmart and Sprouts… please give it a try!! No promo here, just super excited this stuff has no calories and it tastes amazeballs.

Get your ass in the kitchen and whip it up, serve it with tofu nuggets or something delicious like that.

Ingredients:

  • 3 tbsp water
  • 2 cloves of garlic, minced
  • 1 c brussel sprouts, chopped thin
  • 1 c carrots, shredded
  • 1 c cabbage, chopped thin
  • 1 c bell pepper, sliced thin (any color)
  • 1 tsp garlic powder
  • 3 tbsp sriracha
  • 3 tbsp liquid aminos (similar to soy sauce)
  • 1/4 c Walden Farms sesame ginger (CALORIE FREE) dressing
    (available at Smart & Final, Sprouts and Walmart)
  • 1 c spinach
    Topping
  • optional* sesame seeds
The tasty ass dressing I keep talking about

Instructions:

  1. On medium heat, heat the water and once boiling add the garlic for about 5 minutes. Once softened add the brussel sprouts, carrots, cabbage and bell pepper, cooking for another five minutes. Add in the garlic powder, sriracha, liquid aminos, and sesame ginger dressing, stirring and letting everything get cooked down a bit more, maybe another 5-10 minutes. Once the veggies are softened and your’re almost done, add the spinach for about 30 seconds to a minute. It should be ready to serve!! Top with sesame seeds if you have them on hand.
  2. Enjoy that sh*t