Category: Recipes I Have Tried

Base:

🫘 Chickpeas
🍘 Rice cakes
🌴 Dates
🍌 Banana
🌼 Vanilla
🧂 Pinch of salt
🥜 Optional: PB&J powder

Blend everything together until a sticky dough forms ✨

Caramel:

🫘 Cannellini beans
🌴 Dates
🧂 Pinch of salt

Blend until smooth and creamy ✨

Topping:

🍫 Melted vegan dark chocolate
🧂 Pinch of salt

Method:

1️⃣ Press the base mixture into a lined container or tray.
2️⃣ Spread the caramel layer on top evenly.
3️⃣ Pour over melted vegan dark chocolate and sprinkle with a pinch of salt.
4️⃣ Place into the freezer for a couple of hours until firm, then slice into bars ✨

Sweet, chewy, chocolatey, and layered with creamy caramel — these healthy Twix-style bars taste seriously indulgent while made from simple wholesome ingredients. Perfect for satisfying sweet cravings and staying on track 💚

https://www.starlitecuisine.com/products/taquitos/

(Bought frozen at Sprouts Market, but go easy on them b/c they contain oil.)

To enjoy the meal plan just click here:

https://projectwaistline.com/?p=53367

It will take you to the delicious project waistline post!

Ingredients

1 cup quinoa

1 1⁄2 cup filtered water

2 tablespoons flaxmeal

pinch of salt (optional)

Instructions

* Wash the quinoa with water twice and drain.
* Pour some filtered water over the quinoa in an airtight container.
* Make sure there’s 1 inch of water above the quinoa in an airtight container and place in the fridge overnight or for 8 hours.
* Drain the soaked quinoa and pour them into a high-speed blender with 1 1/2 cup of filtered water.
* Blend on high speed until the batter is a smooth consistency.
* Add the flaxmeal in and blend the flaxmeal into the batter.
* Heat a medium-sized pan over low-medium heat. If the pan is not non-stick, you may spray a bit of oil. Ladle a scoop of batter into the pan and form a circle with the ladle.
* Cook for ~3 minutes before flipping the wrap over. Cook the other side for 1-2 minutes. Remove the wrap and set aside. Repeat this process for the remaining batter.
* Use the wraps immediately for best results or store in the freezer.

Nutrition Facts
Servings 8

Serving Size 1

Amount Per Serving
Calories 88kcal
Total Fat 2g
Sodium 1mg
Total Carbohydrate 12g
Dietary Fiber 2g
Sugars 1g
Protein 3.3g

Here is a modified, heart-healthy, and creamy whole-food plant-based (WFPB) version of your recipe:

Ingredients

• 1 C coconut meat (raw)
• ½ C raw cashews (soaked for 2 hours in hot water, then drained)
• ½ C water (add more as needed to blend)
• 2 T apple cider vinegar
• 1 t fresh lemon juice
• ½ t Dijon mustard (no added salt or sugar)
• ⅛ t black salt (Kala Namak, gives it an “eggy” flavor)

Instructions

1. Add all ingredients into a high-speed blender.
2. Blend on high until completely smooth and creamy. If it is too thick to blend, add water 1 tablespoon at a time.
3. Transfer to a sealed container and chill in the fridge for at least 1 to 2 hours. It will thicken significantly as it cools.

This makes roughly 1.5 cups of mayo (24 tablespoons). For each 1 tablespoon serving we have:

25 kcal

2.2g fat

1.2g saturated fat

8mg sodium

NOTE: Improve nutrition by substituting coconut with white beans!

*******

If you use video recipe, compare nutrition:

1 cup coconut meat
1/2 Tablespoon apple cider vinegar
6 Tablespoons olive oil
1 Tablespoon pine nuts
1 teaspoon sea salt
1/4 cup water

For each 1 tablespoon serving we have:

38 kcal

4.1g fat

1.3g saturated fat

83mg sodium

tomato sauce

vinegar

lemon juice

water

Black Bean/Lentil Veggie Burger recipe:

3 cups cooked lentils
3 cups cooked black beans
1 cup cooked rice
1 cup raw oats
1/2 cup ketchup
1/2 cup dried/minced onions
2 tsp smoked paprika

Mash ingredients together with potato masher, until desired consistency is reached (need to be able to form into patties). Form mixture into patties, and place on cookie sheet. Cover and place in refrigerator, for at least an hour (over night is best) Chill and grill!