Category: Recipes I Have Tried

Ingredients:

🧅 Onion
🥬 Cabbage
🥕 Carrot
🥒 Courgette
🍄 Mushrooms
🫘 Chickpea flour
🧀 Nutritional yeast
🧄 Garlic powder
🖤 Black pepper
🧂 Salt
🥄 Baking soda
🥣 Water

Sauce:

🥣 Greek-style soy yogurt
🧄 Garlic powder
🧂 Salt
🍎 Apple cider vinegar
🌿 Fresh parsley

To Serve:

🍅 Cherry tomatoes
🌿 Fresh parsley

Method:

Dice the onion and cook it in a non-stick pan with a splash of water until softened.

2️⃣ Thinly slice the cabbage, dice the mushrooms, and grate the courgette and carrot. Add everything to the pan and cook until the vegetables have softened.

3️⃣ In a bowl, combine the chickpea flour, nutritional yeast, black pepper, garlic powder, salt, and baking soda. Gradually whisk in water until you have a smooth batter.

4️⃣ Fold the cooked vegetables into the batter and mix well.

5️⃣ Divide the mixture into two omelettes and cook in a non-stick pan until golden, carefully flipping to cook both sides.

6️⃣ In a small bowl, mix together the Greek-style soy yogurt, garlic powder, salt, apple cider vinegar, and chopped fresh parsley.

7️⃣ Drizzle the sauce over the omelettes, sprinkle with extra fresh parsley, and serve with cherry tomatoes on the vine.

Soft, fluffy, packed with veggies, and loaded with plant protein 🌱✨

A hearty, satisfying breakfast that proves you don’t need eggs to make an incredible omelette 💚

Ingredients:

🍌 3 ripe bananas
🌾 Self-raising flour
🥄 Baking powder
🧂 Pinch of salt
🤎 Cinnamon
🥥 Coconut sugar (or any sugar of your choice)
🥣 Greek-style soy yogurt
🍁 Maple syrup

Method:

1️⃣ Mash the bananas and mix with the self-raising flour, baking powder, and a pinch of salt until a soft dough forms.
2️⃣ Roll the dough out into a large rectangle.
3️⃣ Sprinkle generously with cinnamon, then sprinkle over the coconut sugar.
4️⃣ Slice a banana into thin rounds and arrange them over the dough.
5️⃣ Roll the dough up tightly, then slice it into 3 large cinnamon rolls.
6️⃣ Bake until golden and cooked through.
7️⃣ Mix the Greek-style soy yogurt with the maple syrup and drizzle generously over the warm cinnamon rolls.

Soft, fluffy, naturally sweet, and packed with banana flavour 🍌🤎

Everything you love about cinnamon rolls with a healthy banana bread twist that tastes like dessert but is made with simple wholesome ingredients ✨

Ingredients

• 1 tsp olive oil or 2 tbsp vegetable broth (for water sautéing)
• 1 large yellow onion, finely diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 can (28 oz) crushed or pureed tomatoes
• 6 cups low-sodium vegetable broth
• 3/4 cup dry brown or green lentils, rinsed
• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup broken vermicelli noodles or rice (optional)
• Juice of 1 lemon

Instructions

• Heat the oil or vegetable broth in a large pot over medium heat. Add the onion and celery, cooking for 5 minutes until soft.
• Stir in the garlic, ginger, cumin, turmeric, and cinnamon. Cook for 1 minute until fragrant.
• Pour in the crushed tomatoes, vegetable broth, and rinsed lentils. Add half of the cilantro and parsley.
• Bring the soup to a boil, then lower the heat, cover partially, and simmer for 25 minutes until the lentils begin to soften.
• Add the drained chickpeas and vermicelli noodles (if using). Simmer for another 8 to 10 minutes until the pasta and lentils are fully tender.
• Remove from heat, stir in the fresh lemon juice, and garnish with the remaining cilantro and parsley.

Ingredients:

 PB2 (powdered peanut butter)
 2 ripe bananas
 Pinch of salt
 Vegan chocolate chips (for coating)

Method:

1️⃣ Mash the bananas until smooth.
2️⃣ Mix in the PB2 and a pinch of salt until you have a thick, fudgy dough.
3️⃣ Roll the mixture into bite-sized balls.
4️⃣ Freeze for 10–15 minutes until firm.
5️⃣ Melt the chocolate chips and coat each ball in chocolate.
6️⃣ Place on baking paper, sprinkle with a little extra salt if you like, and enjoy straight away!

Fudgy, chocolatey, peanut buttery heaven… with just a handful of wholesome ingredients. 🍫🥜

The perfect healthy sweet treat to satisfy your cravings while staying on track with your weight loss goals. 💚

Ingredients:

Veggies:

🍄 Mushrooms
🥦 Broccoli
🌱 Bean sprouts
🥬 Spinach
🥒 Cucumber
🥕 Carrots

Protein & Base:

🧈 Extra firm tofu
🥔 Grated potatoes (or frozen hash browns)

Mushrooms:

🫙 Soy sauce
🥥 Coconut sugar

Bean Sprouts:

🧄 1 clove garlic
🧂 Salt
🥄 A tiny drizzle of sesame oil
🌾 Sesame seeds or furikake

Sauce:

🌶️ Gochujang
🫙 Soy sauce
🍁 Maple syrup
🧄 Garlic powder
🍚 Rice vinegar

Method:

1️⃣ Caramelise the mushrooms with the soy sauce and coconut sugar.
2️⃣ Steam the broccoli, blanch the bean sprouts, and wilt the spinach with a splash of soy sauce.
3️⃣ Dice the tofu and air fry until crispy.
4️⃣ Finely slice the cucumber and carrots.
5️⃣ Cook the grated potato (or hash browns) with garlic powder until golden and tender.
6️⃣ Season the bean sprouts with garlic, salt, a tiny drizzle of sesame oil, and sesame seeds or furikake.
7️⃣ Mix together the gochujang, soy sauce, maple syrup, garlic powder, and rice vinegar to make the sauce.
8️⃣ Layer everything into a giant bowl, drizzle over the sauce, mix well, and enjoy!

This is what volume eating looks like… a HUGE bowl packed with veggies, crispy tofu, and potatoes that keeps you full for hours. 🥔🥦💚

If you’re trying to eat more food while losing weight, this is exactly the kind of meal you want on repeat.

INGREDIENTS
1/2 cup chickpeas
1/2 cup frozen cauliflower
3 frozen ripe bananas
1 medjool dates
1/2 cup unsweetened plant milk
1/2 cup water
Pinch of salt

OPTIONAL EXTRAS
1 tbsp dark vegan chocolate chips
(Instead I added 2 tsp cacao powder)

METHОD
1. Add everything (aside from the
chocolate chips) to a high speed
blender and blitz until you get a
super smooth milkshake!
2. AFTER blitzing, pour in uncooked rolled oats, mix w/ spoon.
3. Let oats soak a few minutes & enjoy!

• OPTIONAL: May switch out sauce for this lowfat peanut dressing.

This recipe requires you to cook noodles, chop up the veggies and layer it all up into jars (ready in less than 15 minutes) and it’s packed with plant protein from edamame beans and lots of fibre and polyphenols 😋:

Since I know we prefer low-fat, whole-food, plant-based cooking, here’s a version that keeps the rich peanut flavor while replacing most of the fat with PB2 (powdered peanut butter). It’s creamy, flavorful, and perfect over noodles or as a salad dressing.

Ingredients

• ½ cup PB2 (powdered peanut butter)
• ¼ cup warm water (plus more as needed)
• 3 tablespoons low-sodium tamari or soy sauce
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon pure maple syrup
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
• 1 teaspoon rice vinegar (optional, for extra brightness)
• ¼ teaspoon crushed red pepper flakes (optional)
• 1–3 tablespoons additional water to reach desired consistency

Instructions

1. Whisk the PB2 with the warm water until completely smooth.
2. Stir in the tamari, lime juice, maple syrup, garlic, ginger, and rice vinegar.
3. Add extra water, one tablespoon at a time, until the dressing coats a spoon but still pours easily.
4. Taste and adjust:
   • More lime for brightness.
   • More maple syrup if you prefer it sweeter.
   • More tamari for a saltier, richer flavor.
   • More ginger for a stronger Asian flavor.

Toss With

• 8 ounces cooked noodles (whole wheat, soba, rice noodles, or your favorite)
• 1½ cups sugar snap peas
• 1 red bell pepper, thinly sliced
• 2 cups shredded red cabbage
• 1 cup shelled edamame
• ¼ cup chopped fresh mint
• 2 tablespoons chopped roasted peanuts (optional garnish)

Optional Flavor Boosts

If you’re trying to mimic the flavor of restaurant Thai peanut noodles, add one or two of these:

• 1 teaspoon toasted sesame seeds (instead of sesame oil)
• ½ teaspoon smoked paprika
• 1 teaspoon sriracha or chili garlic sauce
• 1 tablespoon nutritional yeast for extra savory depth

This version is about 85–90% lower in fat than one made with regular peanut butter, yet it still has the creamy peanut flavor. It also stores well in the refrigerator for 4–5 days; just whisk in a little water before serving if it thickens.

https://youtube.com/watch?v=ZNVVVQQ3hcw&is=W5rpuqOXp-qv_0bU

Ingredients:

• 1 1/2 cups Vegetable broth
• 1 chopped Onion
• 6 – 8 cloves chopped Garlic
• 1 bag Frozen butternut squash
• cube the organic Sprouted brown rice mochi (Eden brand)
• 1/4 cup Nutritional yeast
• 2 T Sesame seeds
• 1 t Turmeric
• 1/2 t Black pepper
• 1/4 t Red pepper flakes
• 1 T Lemon balsamic vinegar
• 1 T Apple cider vinegar
Cook until mochi dissolves
Then blitz in the food processor

• cook/drain the Chickpea pasta
• run hot water over 2 C Frozen broccoli
• 1 C Frozen spinach
• 1 T Miso

Combine/mix all in baking dish
Top w/ 2 T Nutritional yeast and
chopped fresh red bell pepper

Bake 30 minutes @ 350°

*******
Alternate Cheese Sauce:

Boil
– potatoes
– carrots
– cashew
– onions
– carrots
– garlic

Blitz in blender
Add nutritional yeast
Add lemon pepper & little Kala namak (sulphur salt, tastes like egg)

******

Side Treat:
Bake hunk of mochi at 8 min @ 450°

*A healthy, whole-food inspired seasoning that captures the sweet, smoky, tangy flavor of classic BBQ potato chips—perfect on baked potatoes, air-fried potatoes, roasted vegetables, popcorn, or even tofu.*

Ingredients (Makes about ½ cup seasoning)

* 2 Tbsp tomato powder
* 2 tsp smoked paprika
* 1 tsp sweet paprika
* 2 tsp onion powder
* 1 tsp garlic powder
* 2 tsp nutritional yeast
* ½ tsp mustard powder
* ¼ tsp freshly ground black pepper
* ⅛ tsp cayenne pepper (optional)
* ½ tsp salt (or less, to taste)
* 1 tsp maple sugar, coconut sugar, or blackstrap molasses powder
* Tiny pinch cinnamon

—

Smoky BBQ Glaze (Optional—but highly recommended)

Mix together:

* 1 tsp tomato paste
* ¼ tsp blackstrap molasses
* 2–3 drops liquid smoke
* 1 tsp water

—

🥔 Smoky BBQ Chip Baked Potato

Ingredients

* 1 large baked russet potato
* Smoky BBQ Glaze (optional)
* 1–2 teaspoons Smoky BBQ Potato Chip Seasoning
* Extra nutritional yeast (optional)
* Chopped green onions (optional)

—

Directions

1. Bake the potato until fluffy inside and crisp outside.

2. If using the glaze, stir together the tomato paste, blackstrap molasses, liquid smoke, and water. Brush or spoon it lightly over the hot potato.

3. Sprinkle 1–2 teaspoons of the Smoky BBQ Potato Chip Seasoning generously over the potato.

4. Lightly mist the potato with water or vegetable broth so the seasoning adheres well, then sprinkle on a little more seasoning if desired.

5. Finish with a light dusting of nutritional yeast and chopped green onions, if using.

Serve immediately while hot.

—

Chef’s Notes

* **Tomato powder** provides the authentic BBQ chip flavor.
* **Smoked paprika and liquid smoke** recreate the smoky notes found in barbecue chips.
* **Nutritional yeast** replaces the torula yeast used in many commercial snack seasonings, adding rich umami flavor.
* **A tiny amount of molasses** recreates the deep sweetness found in BBQ chips without making the potato taste sugary.
* Store the dry seasoning in an airtight jar for up to **6 months**.

—

🌟 Rose’s Verdict

This recipe won’t taste *exactly* like a greasy BBQ potato chip—and that’s a good thing. Instead, it captures the **sweet, smoky, tangy, savory “BBQ chip” experience** while fitting beautifully into our low-fat, whole-food eating style. I think it’s close enough that it may become our new favorite baked potato topping!