Adrienne Inger-Goss

Zucchini pie isn't the kind of thing you eat once and then forget. With golden brown crust, bits of salty cheese, aromatic onions, and the star player --- farm fresh zucchini for fiber and flavor. One piece in and you'll be asking yourself where zucchini pie has been all your life, and when is the next time you get to have it? This recipe has since been revised, but it originated in the kitchen of the lovely Carolyn Noto, a pro-level home cook with deep Italian roots and a se

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

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

- 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