OIL-FREE HEALTHY VEGAN SPINACH, WALNUT, BASIL AND SUN DRIED TOMATO PESTO RECIPE
- 1/2 clove of garlic
- 1 handful of fresh spinach
- 8 walnut halves
- 1 handful fresh basil
- 4 sun dried tomatoes
- 3 tbsp of lemon juice (the more the better)
- salt and pepper to taste
This recipe is simple, delicious and wonderful for you. Take the garlic, spinach, walnuts, basil, tomatoes and stick it all into a food processor. Blend until semi-smooth, now start adding the lemon juice, salt and pepper. Keep tasting as you go along. I love mine very lemony. And voilà, you have yourself a dressing that goes beautifully on pasta, tomato salads or even on toast. You can make a larger batch and keep it stored in the fridge, it should comfortably keep for about a week. Enjoy!
Vegan PB & Banana Oatmeal Bars (6 ingredients)Ingredients:
- 1 medium banana
- 1 big tbsp peanut butter
- 120 g oats
- 20 g bran
- 10 g sesame seeds
- 1 tsp vanilla extractMash banana with a fork. Add peanut butter and vanilla extract, mix until combined. Add oats, bran and sesame seeds. Give it a mix and transfer into a 26x8 cm baking pan laid with parchment paper. Bake in 350 degrees for 25 - 30 minutes. Cut into bars when cool.
What is overnight oats?
Overnight oats (OO) is basically oats soaked in the liquid of your choice. Either milk or yogurt, but you can always experiment with other kinds. It is often chilled overnight (hence the name) and usually left uncooked. However you can heat it up if you prefer to. It is perfect for days when you are in a rush to make breakfast, just make it in a jar the day before and it’s ready to go the next day.
You can add any kinds of toppings you want to it. You can add fresh fruits, nuts, dried fruits, peanut butter, etc. Many people also add chia seeds to the overnight oats. Be adventurous and try new additions, you might be pleasantly surprised!
This is also good to put together with your kids, let them play around with their favorite toppings and learn more about fruits and nuts, etc. There’s no or minimal cooking involved, so it’s safe for them as well.
In the following list, there are several sites that provide the recipes for a basic overnight oatmeal, and if can continue from there if you want to create your own personal one-of-a-kind oatmeal. Have fun! Remember, healthy doesn’t mean boring or tasteless!
- Mango Almond Refrigerator Oatmeal
- Blueberry Maple Refrigerator Oatmeal
- Apple Cinnamon Refrigerator Oatmeal
- Banana Cocoa Refrigerator Oatmeal
- Banana Peanut Butter Refrigerator Oatmeal
- Raspberry Vanilla Refrigerator Oatmeal
- Basic Overnight Oats
- Pumpkin Peanut Butter OO
- Strawbery Banana OO
- Cherry Chocolate Bomb Vegan Overnight Oats
- Blueberry Vanilla Banana Soft Serve Vegan Overnight Oats
- Peanut Butter and Jam Vegan Overnight Oats
- Strawberry Banana Softserve and carob Vegan Overnight Oats
- Banana Split Vegan Overnight Oats
- Gingerbread Pumpkin Vegan Overnight Oat Parfait
- Neapolitan Vegan Overnight Oat Parfait
Basically these are the more popular and interesting creations of overnight oats that I found. However, this list is by no means exhaustive! Get creative and come up with your own favorite recipe.
The picture and recipes do not belong to me but to their respective owner.
P.s: Here’s a link on how to spice up your oatmeal.
Yay! 11k+ notes! Hope the recipes are useful and many overnight oats have been made :)
FLOURLESS HEALTHY CARROT CAKE! Mini carrot cakes made with banana, almond flour, fresh carrots and almond milk! How amazing does this look? I just had a bite and it is suuuuuppppeer tasty!!!! Ingredients: 1 carrot, 1 banana, 6 tablespoons almond milk, 4 tablespoons almond flour, dash of baking powder. Mix together in a food processor or blender. Bake in the oven for 15 min at 350F. For the frosting, mix 1 tablespoon low fat cream cheese and 3 tablespoons Greek yogurt and 1 teaspoon honey. These are seriously amazing! Give it a try!
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Addicted to peanut butter, but hate all the fat? No worries! You can have your cake and eat it too, with powdered peanut butter! Theres a few brands out there, I use Just Great Stuff’s Powdered Peanut Butter. Theres also PB2. I only had Just Great Stuff’s because they sell it at my Wholefoods so I can’t say if its better or worse than PB2, but PB2 contains sugar where Just Great Stuff’s uses coconut sugar so I guess that’s something to watch out for if you’re watching that. But besides that minor difference they’re nutritionally the same. At 1.5g of fat, 45 calories and 5g of protein per 2tbsp, you can’t go wrong! You can mix these in your smoothies, add them to your pancake mix/ oatmeal/ use it anywhere in place for regular peanut butter. All you have to do is mix in a tiny bit of water to the consistency of your liking! I swear by this stuff. It’s all natural, super healthy, and amazing for that peanut butter fix. Both brands come in chocolate peanut butter as well, which is literally crack.
Spaghetti for 2-3 people
2 medium sized zucchinis
1. Peel the zucchini and make spaghetti using either a spiralizer (FUN!), potato peeler or a julienne peeler.
4 tbsp nutritional yeast
1 clove garlic, minced
1/2 tsp salt
1 tsp freshly cracked black pepper
2 tsp maple syrup
3 tsp tamari
5 tbsp tahini
1/2 tsp ground dried turmeric
4 tbsp water
1. Put all ingredients in a a high speed blender or use a hand blender.
2. Mix until a creamy consistency, spoon over the zucchini spaghetti and blend thoroughly.
Top the bowl of spaghetti with hemp hearts, cracked black pepper, nutritional yeast and eat with fresh tomatoes and some basil leaves. Simple yet rebellious!
Raw Pecan Tartlets
makes (2) 4” tarts or (18) mini tartlets
* double the recipe to make (1) 9” tart
Walnut Tart Shell Ingredients:
1 3/4 cup walnuts
pinch of salt
Pecan Filling Ingredients:
1 1/2 cups large medjool dates, soaked for at least 30 minutes
about 1/2 cup pecans
n a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.
edit: several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.
Raw Carrot Cake Bites
vegan. gluten-free. grain-free. refined sugar-free
makes about (15)1 x 2 inch bites
Carrot Cake Ingredients:
2 1/2 cup shredded carrots (about 3-4 large carrots)
1 cup raw walnuts
1 cup pitted dates
1/2 cup unsweetened shredded coconut
3/4 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
Cashew Cream Frosting Ingredients:
1 cup raw cashews, soaked overnight
1/4 cup water
3 tbsp raw agave nectar
1 tsp vanilla
juice of 1/2 lemon
pinch of salt
1/3 cup coconut oil, melted
walnuts and extra cinnamon for finish
Line a 9” springform pan, 8×8 square pan, or equivalent sized loaf pan with parchment paper so that the edges hang over the sides of the pan.
By hand or in a food processor with the grating attachment, shred carrots. Place in large bowl and set aside. With the blade attachment, blend together walnuts and dates until mostly smooth, with a few smaller chunks. Add coconut, spices, and salt and blend together. Add carrots and blend until well combined, scraping down the sides often.
Scoop cake into prepared pan, smooth top, and chill.
To make cashew cream, drain and rinse soaked cashews in clean water. In a food processor or blender combine cashews, water, agave nectar, vanilla, salt, and lemon juice. Blend VERY WELL, scraping down the sides often, until VERY SMOOTH. Depending on the strength of your blender this make take up to 10 minutes. Add melted coconut oil and blend to combine. Spoon onto chilled cake and smooth the top. Freeze for 2 hours.
Pull from freezer and remove cake from pan by pulling up the sides of the parchment paper. Let thaw 10 minutes. With a hot, sharp knife cut cake into (approximately) 1 x 2 inch pieces. Decorate with walnuts and dust with cinnamon. Let thaw an additional 15 minutes before serving or return to freezer, thawing 25 minutes before eating.
Raw Vegan Chocolate CheesecakeCrust
- 1 1/2 cups almonds
- 2/3 cup raisins
- 1/4 cup shredded coconut
- 1 teaspoon pure vanilla or waterGrind the almonds into a flour in a food processor.Add the raisins and continue grinding until broken down.Add the coconut and vanilla. Grind again to incorporate.Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.Press evenly into the bottom of a 7 or 8” spring form pan.Filling
- 2 cups cashews
- 2/3 cup maple syrup
- 3/4 cup water
- 2/3 cup cacao powder
- 1 tablespoon pure vanilla
- 1/8 teaspoon salt
- 1/3 cup melted coconut oil
- 1/4 cup melted coconut butterBlend all but the oil and butter until smooth and creamy in a high speed blender.Add the last 2 ingredients and blend again to incorporate. The mixture is thick.Pour over the crust.
Set in the fridge for at least 8 hours.