Butternut Squash Spinach Pasta by Here’s a delicious and comforting pasta r…

Butternut Squash Spinach Pasta

by HealthyLittleVittles

Here’s a delicious and comforting pasta recipe, that’s perfect for sharing!

Ingredients
3-4 cups butternut squash, cubed (may purchase pre-cut for ease)
2 tablespoons olive oil
1 tablespoon minced garlic
8 ounces gluten-free pasta
1 onion, diced
5 oz fresh, organic spinach
1/2 cup vegetarian no-chicken broth/vegetable broth
1/4 cup + more for topping vegan parmesan cheese, *see notes
red pepper flakes, to taste
salt, to taste
pepper, to taste
2 tablespoons toasted pine nuts
Instructions

​Steps
Preheat the oven to 400 degrees.
Arrange the cubed butternut squash pieces on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 15-20 minutes.
Meanwhile, cook the pasta according to package directions.
In a large skillet, heat 2 tablespoons of olive oil, the minced garlic, and salt over medium heat. Add the diced onion and saute until translucent.
Next, add the broth, vegan parmesan cheese, and red pepper flakes. Simmer over low heat to combine the flavors.
Drain the pasta, then add it to the skillet.
Finally add the butternut squash and spinach to the skillet, cooking for a few more minutes until the spinach begins to wilt.
Serve with more vegan parmesan cheese, toasted pine nuts and red pepper flakes if desired!
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Peanut Butter Roasted Aubergines and sesame noodles by Super easy to make …

Peanut Butter Roasted Aubergines and sesame noodles

by healthylivingjames

 Super easy to make and delicious. You got to give these a try!

Makes 2

 Ingredients:
1 aubergines sliced in half
1 tsp miso paste (I use brown rice miso)
1.5 tsp tamari (gluten free soy sauce)
1.5 tsp maple syrup
1 tsp peanut butter (crunchy or smooth)
1 tsp water

Pre-heat your oven to 200C

Slice the aubergines in half. I like to char mine in a griddle pan (flesh side only) but this is optional

Slice crisscross lines across the flesh, this helps to get the flavour deeper into the aubergine
To make the glaze add the miso, tamari, maple syrup, peanut butter and water to a small mixing bowl and whisk until smooth

Place the aubergines onto a baking tray and evenly cover with the glaze before placing in the oven for 25 minutes
 Meanwhile boil rice noodles, drain then add to a work and fry for 2-3 minutes with a drizzle of sesame oil and squeeze of lime juice.
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Simple and delicious Buddha Bowl by Loaded with peas pasta + green pesto, ro…

Simple and delicious Buddha Bowl

by lea.bowls.your.mind

Loaded with peas pasta + green pesto, roasted vegetables (mushrooms, green asparagus, broccoli, tomatoes) and 1/2 avocado.We love a simple and nourishing meal!
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So beautiful and fresh! High Protein Buddha Bowl Pitaya Cauliflower, Edamame, B…

So beautiful and fresh! High Protein Buddha Bowl  Pitaya Cauliflower, Edamame, Baked Tofu, Chia Basmati Rice and Sweet Potato  from glowingplants

Recipe  (serves 2)
1 cup cauliflower florets
1 medium sweet potato
1 cup basmati rice
2 tbsp chia seeds
1 cup edamame
1 block tofu (342g) dried with paper towels and cubed
1 tsp pink pitaya powder – I used suncorefoods
1 tbsp olive oil
1 tbsp vegan cream cheese – I used kitehillfoods chive cream cheese
salt and pepper to taste
Tofu Marinade ~
1/4 cup water
2 tbsp white miso
2 tbsp white vinegar
2 tsp shoyu sauce low sodium
3 tsp maple syrup
3 tsp sesame oil

Method ~
Preheat oven to 375F. Mix in chia seeds with rice and cook as per packet instructions. Boil edamame and cauliflower for 5 mins and set aside. Wash sweet potato then rub with olive oil and sprinkle with salt and pepper, pierce 4 times on each side with a fork and place in oven for 50 mins until tender. Meanwhile mix tofu marinade ingredients in a bowl and toss in cubed tofu until evenly coated, then transfer to baking tray (with lightly oiled aluminum foil on top) and cook for 25 minutes until golden brown. Mix 1/4 cup warm water and pitaya powder with a whisk and place in bowl, transfer cauliflower into bowl and evenly coat. Once sweet potato is ready, slice in half and top with vegan cream cheese. Assemble all ingredients into a bowl/plate and serve with your favorite toppings…
Enjoy 
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VEGAN CAESAR BRUSSELS SPROUT SALAD w CRISPY CROUTONS by Recipe: Serves 5-7…

VEGAN CAESAR BRUSSELS SPROUT SALAD w CRISPY CROUTONS

by AlexaFueledNaturally

Recipe:

Serves 5-7 sides
Ingredients
20 ounces Brussels sprouts (or you could add or replace with romaine or any greens you want)

Dressing:
3 cloves garlic, crushed
2 tablespoons dijon mustard
1 1/2 tbsp white vinegar
4 tbsp tahini
1/2 cup water
Juice of 1 large lemon or two small lemons
3 tbsp olive oil
1 1/2 tsp onion powder
4 tbsp nutritional yeast
1 tsp salt
1/4 tsp pepper
Croutons:
4 slices rustic or sourdough bread
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tsp salt
2 tbsp olive oil

INSTRUCTIONS
For the croutons; Preheat oven to 350 degrees F.
Cut bread into cubes, place on a baking sheet lined with foil or parchment paper. Drizzle over 2 tbsp olive oil then Sprinkle over onion powder, garlic powder and salt. Place in the preheated oven for 10-15 minutes or until golden.

For the dressing:
In a medium sized bowl combine all dressing ingredients and whisk together until well combined.
Cut Brussels sprouts ends then thinly chop into shreds, place in a large mixing bowl.
Once ready to serve pour dressing over, toss, add croutons and a extra crack of black pepper, add avocado slices and enjoy!

Follow for the best health and fitness advise. AZFit Power Bowl Recipe by …

Follow  anaiszanotti for the best health and fitness advise.

AZFit Power Bowl

Recipe by anaiszanotti