Nourish

Banana Split
Split a banana lengthwise and place it in a bowl. Add 1/2 cup of any flavor plant-based yogurt. Top with fresh berries and dairy-free mini chocolate chips and walnuts. Optional: drizzle 1 oz. melted dark chocolate on it and some mint.

Pineapple Green Smoothie
Blend the contents of one can of crushed pineapple, with one cup of plant-based milk, one cup of fresh spinach or other green with a handful of ice.

Avocado Toast
Toast two pieces of whole wheat bread. Add 1/4 of a sliced avocado on top. Sprinkle with fresh lemon juice, add a slice of tomato or some alfalfa sprouts.

Mexican Bowl
Toss 1 cup of cooked rice with a half of cup of black beans, chopped tomato and onions, 1/2 cup of canned or frozen corn, 1 cup of fresh spring greens and a quarter cup of salsa (any hotness). Avocado and salad dressing is optional.

Chinese Noodles
Bring to a boil, 2 oz of ramen noodles, 1cup of spinach, 2 mini bell peppers, 1 serrano pepper. Add a dash of ginger, 1 teaspoon of tamari sauce, one tablespoon of Better than Boullion paste, 2 cups of water. Add a pinch of Chinese five spice and salt. When the noodles are done, sprinkle with 1 thinly sliced green onion.

TLT Sandwich
Brown pre-purchased tempeh strips in a skillet. Add the strips to toasted bread coated with a little Veganese mayo. Add slices of fresh tomato and romaine lettuce.

Spaghetti and Gardein Balls
Defrost one package of Gardein (not) meatballs in a microwave or toaster oven. Add to a saucepan with the economy size of your favorite pasta sauce or two regular size jars. Cook one package of spaghetti eight minutes and drain. Transfer to a pasta serving bowl and top with the sauce and meat balls. Optional vegan Parmesan cheese: process 1/2 cup of cashews with 1/2 cup of nutritional yeast and a pinch of salt.

Savory Oats
Bring to a boil 1 cup steel cut oats, 3 cups water, 2 cups fresh spinach and 1.5 cups cup salsa. Bring to a boil and simmer on medium low for 15 minutes or pressure cook 3 minutes. This tastes better than it sounds or looks. I always eat the whole thing myself first sitting.

Roasted Vegetables Dinner
Preheat oven to 400F. Place parchment paper on a baking sheet. Slice the following vegetables into strips: sweet potato, potato, carrot, parsnip and chickpeas. Toss them in 3 tablespoons, olive oil, 1 teaspoon Italian seasoning, salt and pepper and place on the baking sheet. I will add thickly sliced onions or halved brussel sprouts too. Bake approximately 25 minutes.