With the school year just starting, I thought I’d post an assembly of my favorite fast & healthy vegan school lunches you can take with you to keep you nourished and performing at your best all day. As my friends will readily attest to, I basically bring fruit every day for lunch, and snack on large quantities of it all day.
This beet gnocchi with walnut pesto has a delicious flavor. The gnocchi is sweet by itself, and the pesto compliments it so well. It has a similar texture to fresh pasta, light, soft and just a little bit chewy.
After the huge success of my last vegan ice cream recipe, and with the stifling heat this summer, I decided it was high time for another ice cream recipe. This time a little simpler. And so this vegan chocolate peanut butter ice cream is born. This ice cream is perfectly creamy with delicious chunks of frozen peanut butter.
We all know we should eat more fruits and veggies, but sometimes the waffle maker just calls your name. Who am I to deny what I, ahem, I mean the waffle maker wants. With these whole wheat zucchini waffles you can eat your veggies AND your waffles. Perfect win-win. Mornings are already hard enough without having to worry about what you feed your body.
This granola is delicious. It has a deep nutty flavor, with chunks of almonds and berries. Store-bought granola is full of added oils and sugars, changing your healthy breakfast to a sugar crash waiting to happen. Not with this homemade quinoa coconut granola. You know exactly what goes into it. It is also a far more healthy granola option, since it’s made with whole grains, unrefined oil and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients. By the way, you can preserve that freshly baked flavor by storing this granola in the freezer! Just pull it out and pour. Here’s a breakdown of the ingredients: