Adrienne Inger-Goss

Servings: 4-6 Prep time: 10 minutes Cook time: 15 minutes -1/4 cup heat-stable oil (we used Avocado oil) -1.5 cups zucchini, grated -1/2 cup "mylk" (almond, coconut, cashew, hemp...whatever your preference) -1 cup (8 ounces) applesauce, unsweetened -4 eggs -2 tsp vanilla extract -3 cups pancake mix (we used Pamela's Gluten-Free Baking & Pancake Mix) -1 tsp cinnamon -1/2 tsp salt Toppings as you please! We used 1/2 banana, sliced and a handful of blackberries fo

- 1/3 cup cooked quinoa, hot or cold to your preference - 1 cup blueberries and strawberries, fresh or frozen* - 1/2 cup nondairy mylk - 1 oz almonds, chopped or slivered - 1 TBSP Hemp Hearts - 1 tsp pure maple syrup - 1/4 tsp cinnamon This is a great, versatile way to use leftover quinoa. Layer all ingredients in a medium-sized bowl, top with mylk, and dig in! *If your berries are frozen, defrost by microwaving for 20-30 second #Breakfast

To understand what happens in your body when you drink, consider this: since alcohol is a diuretic, it causes massive dehydration in your b

If you are an athlete subscribed to a vegetarian or vegan diet, you want to incorporate high-energy foods into your meals and snacks. Nuts,

The problem is, refined sugars are everywhere--and if you have a sweet tooth, it could be hard for you to limit your consumption. Restaurant

Heads up! This recipe makes 2 servings -3 cups nondairy mylk (soy, almond, coconut, cashew, or hemp) - 1 TSBP raw cacao powder - 1/2 banana - 1/4 avocado - 2 scoops plant-based protein powder (chocolate or vanilla flavor) - 1/2 tsp cinnamon - dark chocolate chips (optional) Combine ingredients and blend. Top with sprinkling of dark chocolate chips. Enjoy! Tip: If you aren't using any frozen ingredients, let smoothie chill and thicken in the refrigerator for 5-10 minu

3/4 cup green tea, cooled (for extra strength, brew using 2-3 teabags) 3/4 cup nondairy mylk 1 cup mango, chopped frozen 1/4 avocado 1/2 tsp pure vanilla extract 2 tsp chia seeds 15-20 walnuts 1 tsp honey 1/8 tsp ground ginger (optional) Start by brewing your green tea and set aside to let cool. Pour green tea and mylk into blender first to prevent chia seeds from sticking to the bottom. Combine all remaining ingredients. Blend and enjoy. #Breakfast #Smoothie

1 1/2 c. Nondairy Milk 1 Banana 1 TBSP Cacao Powder 1 Shot of Espresso 2 Mejdool Dates, chopped 1 TBSP Almond Butter 1/2 tsp Vanilla Extract 1/2 cup Raw Spinach (or one handful) 1/2-1 tsp Cinnamon (your preference) Optional: 1/2 tsp Chia Seeds 1/8 tsp Cayenne powder (just a hint!) Combine all ingredients and blend. Bottoms up! Tip: If you aren't using any frozen ingredients, consider adding 2-3 ice cubes, or letting smoothie chill and thicken in the refrigerator f

1 1/2 c. Nondairy Milk 1 c. Frozen Blueberries 1/4 Avocado 1/3 c. Walnuts 1 tsp Turmeric 1/2 tsp Cinnamon, ground 1 tsp Pure Maple Syrup Combine all ingredients and blend. Bottoms up! Tip: If you aren't using any frozen ingredients, consider adding 2-3 ice cubes, or letting smoothie chill and thicken in the refrigerator for 5-10 minutes. #Breakfast #Smoothie

- 1/2 to 1 whole banana - 1/3 cup blackberries, fresh or frozen - 1 handful of spinach, fresh or frozen - 1 1/2 cups nondairy mylk - 1 TBSP chia seeds - 15-20 walnuts - 1/4 tsp ground cinnamon - 3 Medjool dates, roughly chopped (optional) Pour mylk into blender first to prevent chia seeds from sticking to the bottom. Combine all ingredients and blend. Bottoms up! Tip: If you aren't using any frozen ingredients, consider adding 2-3 ice cubes, or letting smoothie chi

Servings: 6-8 Prep time: 15 minutes Cook time: 40 minutes - 2 large sweet potatoes, diced - 4 fully cooked organic andouille sausages, sliced - 2 cans black beans, drained and rinsed - 1 white onion, diced - 2 bell peppers, diced - 3 cloves garlic, minced - 8 cups stock (vegetable or chicken, you decide) - 3 TBSP flour or cornstarch - Salt and pepper to taste - Fresh parsley to garnish (optional) - Olive oil Lightly coat the bottom of a large soup pot in olive

Servings: 2 Ready in 15-20 minutes - 5 oz light canned tuna, drained - 1 hardboiled egg, cooled and chopped - 1/4 cup bread and butter pickles, chopped (or sweet pickles) - 1/4 cup raisins - 1/4 cup light mayonnaise - 1 TBSP dijon mustard - 1 tsp yellow curry - 1/4 tsp garlic powder - salt and pepper to taste Combine all ingredients in a medium bowl. Mix gently with fork until all ingredients are well incorporated. Refrigerate for 10 minutes before serving. #Main

(makes approximately 24 meatballs) - 3 slices whole wheat bread, torn/cut into small pieces (can sub gluten free bread) - 1/4 cup Mylk - 1 lb ground turkey - 1/2 medium white onion, chopped - 1 large clove garlic, minced - 1 egg - 1/4 cup fresh Parmesan or pecorino (optional) - 1/4 parsley - 1/2 tsp red chili flakes - 3 Tbsp tomato puree (can sub 1 Tbsp paste) - Salt and pepper to taste - A few dashes of Chipotle sauce (optional) Preheat oven to 375. In a large

Ingredients: - 1 Tbsp Olive Oil - 2 cloves of garlic, minced - 1/2 onion, chopped - 1 bell pepper, chopped - 1 jalapeno pepper, seeded and minced - ¾ cup dry quinoa, rinsed - 1 ½ cups veggie/chicken broth or water - ¾ tsp ground cumin - 1 can of whole corn kernels - 1 cans of black beans - Salt and pepper to taste - ¼ cup of Cilantro - Avocado - Grilled or baked chicken Dressing: - Juice of 1 large orange - Juice of 2 limes - ¾ tsp honey - ⅛ tsp cayenne pe

- 1/2 cup unsalted cashews (soaked for 30 mins and rinsed) - 2 well-chopped dates - 1/4 tsp vanilla extract - 1/2 tsp cinnamon - Mylk (1-3 TBSP) Combine all ingredients except Mylk in food processor. Use Mylk to thin mixture to desired consistency. Sprinkle with additional cinnamon, then eat it up! #Breakfast #Sides