Category: Recipes I Have Tried

PREHEAT OVEN 350°

DRY INGREDIENTS:
2 C OAT flour
1/4 C almond flower
3/4 t baking soda
1 1/2 t baking powder
1/3 cocoa powder
2 t flax meal (or ground chia)

WET INGREDIENTS:
3 very ripe bananas
1/2 C pitted dates
1 t vanilla extract
1 C plant milk

INSTRUCTIONS:
* Stir dry ingredients
* Blend wet ingredients until dates are pulverized
* Combine dry & wet ingredients
* Pour into silicone bread pan (or parchment paper lined pan)
* [may top w/ 1/4 C choco-chips, optional]
* Bake for 40 minutes

• 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 😋
.
Here are the ingredients to make the noodles:
⭐︎peanut butter
⭐︎garlic
⭐︎ginger
⭐︎tamari soy sauce
⭐︎lime
⭐︎maple syrup
.
⭐︎noodles (any type)
⭐︎sugar snap peas
⭐︎red pepper
⭐︎red cabbage
⭐︎edamame beans
⭐︎roasted peanuts
⭐︎fresh mint

Ingredients include:

Ripe bananas

Cocoa powder

Maple syrup

Plant milk

Oats

Vanilla (or vanilla powder!)

Peppermint extract

Ezekiel 4:9 crunchy cereal for the crispy topping (might try GrapeNuts, instead!)

Now FREEZE until firm & enjoy!

Ingredients:

1 large onion
Cumin powder
Coriander powder
Garlic powder
1/2 cup Chickpea flour
Salt
1/4 cup fresh coriander
Juice of a lemon
1/2 tomato
1/4 cup cucumber
Lettuce
Vegan Raitha (Indian yogurt dip)

Tuscanini Cola is a brand of sparkling organic cola made with natural flavors and organic cane sugar. It’s known for being a refreshing and clean-label beverage, free of artificial colors and preservatives. It contains no phosophoric acid! The cola comes in a 9.3 fl oz bottle and is certified organic and kosher. 

When I use it I just combine a glass of iced unsweetened sparkling water w/ one shot (1 oz) of this cola. It dramatically reduces sugar content, etc.

TUSCANINI COLA INGREDIENTS:

carbonated water

organic cane sugar

organic caramel color

natural flavors

citric acid

(Combination of several online recipes)

INGREDIENTS:

STARCH/PROTEIN:
15 oz. can black beans, drained, rinsed & mashed w/ potato masher
1 C rolled oats

VEGGIES:
8 oz mushrooms (chopped) w/ 2 teaspoons sea salt
carrot half medium sized
celery 1 small stalk

LIQUIDS:
1/4 teaspoon soy sauce or vegan worcestershire sauce
1 tablespoon apple cider vinegar
No-added-sugar bbq sauce

SEASONINGS: (amounts are just sprinkles)
Italian seasoning
Black pepper
Nutritional yeast
Dry parsley flakes
Red pepper flakes
Onion powder
Garlic powder
Dry mustard (optional)

INSTRUCTIONS
1. Combine the chopped mushrooms and salt in mixing bowl. Allow the mixture to rest for few minutes. Water will appear, as it is pulled from mushrooms

2. Grate carrot & celery

3. Add drained black beans, watery mushrooms, rolled oats, grated carrot & celery & combine everything w/ potato masher and/or hands

4. Form into patties & bake on baking sheet (I use parchment paper on pan to prevent sticking) @ 400 degrees:

20 minutes
Flip burgers
7 more minutes

Freeze leftover patties.

• CHATGPT responds to this recipe:

Nutrition Highlights

High in fiber (6–7 g/serving): Great for satiety and digestion.

Solid protein (~10 g/serving): Especially for a plant-based patty.

Low fat: Mostly from oats and beans.

Moderate carbs: Balanced by fiber and protein.

Sodium caution: Seasoning and BBQ sauce may add significant sodium—consider low‑sodium options.

Tips to Adjust

Boost protein: Add 2 Tbsp nutritional yeast (~4 g protein), or ¼ cup chickpea flour.

Lower carbs: Reduce oats to ¾ cup (~60 g carbs); maintains structure but cuts ~12 g carbs total.

Cut sodium: Use low‑sodium soy sauce and BBQ sauce; rinse beans well.

Ingredients:
3 cups chickpeas
1/3 cup oat flour
3 tbsp peanut butter powder
3 tbsp maple syrup
1 tsp vanilla
Pinch of salt

Cinnamon filling:
1 baked Japanese sweet potato, flesh
1 tbsp cinnamon
Splash of maple syrup
Pinch of salt

*banana
*chickpea
*oatmeal
*chia seed
*vanilla
*pb2 peanut powder
*drop of maple syrup

✨ Creamy Cheesecake filling
✨ Gooey cookie dough base
✨ Packed with fibre, low in calories, and kid-approved

Ingredients
Base:
2 tins chickpeas
12 medjool dates
1/4 cup peanut butter powder
1 tsp baking powder
1 tsp vanilla
Pinch of salt
Optional choc chips

Filling:
1/4 of the cookie dough mixture
1 400g extra firm tofu
1/3 cup soy milk
3 tbsp peanut butter powder
4 tbsp cornstarch
1 tbsp vanilla
Pinch salt

This is the kind of thing I made all the time while losing 60+ lbs, and I still eat it on repeat!

If you’ve ever struggled with your sweet tooth, this recipe will change the game.

And it’s just ONE of the 100+ I share in my best-selling recipe eBooks.

https://www.broccolimum.com/product-page/broccoli-mum-the-maximum-weight-loss-recipe-book/