Category: Recipes I Have Tried

🔥 Healthy Vegan Weight Loss!!

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. 🥔🥦💚

This potato Caesar salad is crispy, creamy, packed with chickpeas and greens — and totally oil-free!

Ingredients:

🥔 Baked potatoes (4 medium)

🫘 1.5 cans Chickpeas (drained)

🧀 5 T Nutritional yeast (divided)

🧂 Salt & pepper (to taste)

🧈 8 oz firm Tofu (for Caesar dressing, drained)

🍋 3 T Lemon juice

🧄 2 cloves Garlic & 1 T Mustard

🍁 1 T Maple syrup

💧 Water (as needed)

🌿 6 C fresh greens (romaine, kale, spinach, or a mixture)

Instructions

1. Preheat oven to 425°F.

2. Scrub potatoes, pierce with a fork, and bake for 45–60 minutes until tender.

3. Cut potatoes in half lengthwise and carefully scoop out the centers, leaving about ¼-inch potato flesh attached to the skins.

4. Return potato skins to the oven and bake another 15–25 minutes until crispy. (Dip it in salt water bath first, if desired.)

5. While potato skins bake, combine chickpeas, nutritional yeast, salt, and pepper.

6. Air fry chickpeas at 375°F for 10–15 minutes, shaking occasionally, until slightly crispy. (Alternatively, roast in the oven at 425°F for 20–30 minutes.)

7. Prepare Caesar dressing by blending tofu, lemon juice, nutritional yeast, garlic, mustard, maple syrup, water, salt, and pepper until smooth & creamy.

8. Chop fresh greens.

9. Toss chickpeas and greens with the Caesar dressing until evenly coated.

10. Fill the crispy potato skins with the chickpea Caesar mixture.

11. Serve immediately.

Approximate Nutrition Information (per serving, 4 servings)

Calories: ~390

Protein: ~24 g

Carbohydrates: ~60 g

Fiber: ~13 g

Fat: ~5 g

Saturated fat: ~1 g

Sodium: ~650 mg (varies with added salt and tofu brand)

Calcium: ~200 mg

Iron: ~5 mg

Batter

• 1/2 cup chickpea (besan/gram) flour
• 1/2 cup water
• 1 Tbsp nutritional yeast
• 1 Tbsp ground flaxseed
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp turmeric
• 1/4 tsp paprika (or less)
• 1/8 tsp kala namak (black salt, for an egg-like flavor)
• Generous dash of black pepper

Vegetables

• 1/2 tsp oil (or use a nonstick skillet and a splash of water instead)
• 1 clove garlic, minced
• 1/4 cup onion, chopped
• 2 Tbsp chopped asparagus
• 2 Tbsp chopped green bell pepper
• 2 Tbsp chopped zucchini (or other vegetables)
• 1/2 green chile, chopped (optional)
• 2 Tbsp chopped red bell pepper or tomato
• Chopped cilantro (optional, for garnish)

Directions

1. Whisk together all batter ingredients until smooth. Set aside.
2. Heat 1/2 tsp oil in a nonstick skillet over medium heat.
3. Cook the onion and garlic for about 3 minutes, adding a splash of water if needed to prevent sticking.
4. Add the asparagus, green pepper, zucchini, and chile. Cook 2 minutes.
5. Stir in the red bell pepper (or tomato).
6. Pour the batter over the vegetables. Cook 2 minutes, until the edges begin to set.
7. Gently scramble with a spatula. Let the mixture sit for about 2 minutes between stirring so it can brown slightly. Continue cooking until set, about 4–5 minutes total.
8. Remove from heat and let rest 1–2 minutes. Break into bite-size pieces.
9. Sprinkle generously with black pepper, garnish with cilantro if desired, and serve.

Serving Ideas

• Whole-grain or multigrain toast
• Tacos
• Burritos

Makes: 1–2 servings.

Ingredients:
Cookie Layer:
🫘 Chickpeas 2 C
🥜 PB powder 3 T
🌴 Dates 6-8
🌼 Vanilla 1 t
🧂 Pinch of salt 1/8 t

Ice Cream Layer:
🫐 Mixed berries 1 C
🥦 Cauliflower 1 C
🍌 Ripe bananas 2 medium
🌼 Vanilla 1 t
🧂 Pinch of salt 1/8 t

Topping:
 Melted vegan dark chocolate 1/4 C

Method:
1️⃣ Add the chickpeas, PB&J powder, dates, vanilla, and salt to a food processor and blend until smooth and dough-like.
2️⃣ Spread half of the mixture into the bottom of a small lined dish.
3️⃣ Blend the berries, cauliflower, bananas, vanilla, and salt until smooth and creamy. Spread over the cookie layer and place in the freezer until slightly firm.
4️⃣ Add the remaining cookie mixture on top of the ice cream layer and spread it out gently.
5️⃣ Drizzle with melted vegan dark chocolate and freeze until firm.
6️⃣ Slice into bars and enjoy ✨

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Assuming the recipe makes 8 bars, here is the approximate nutritional content per serving (per bar):

Calories: ~148 kcal
Protein: ~3.5 g
Carbohydrates: ~29 g
Fat: ~2.9 g
Dietary Fiber: ~4.6 g

Creamy PB&J ice cream sandwiched between two layers of cookie dough and finished with a chocolate shell 🤯 High volume, naturally sweet, and made from simple whole-food ingredients — proof that weight loss desserts can still feel indulgent 💚🍦🍫

Ingredients:

🍄 2 boxes mushrooms
🧅 2 onions
🥒 2 courgettes
🧈 Tofu
🫘 Chickpeas
🧀 Nutritional yeast
🥄 Veggie bouillon seasoning
🍝 Pasta of choice
🥬 Spinach
🌿 Parsley
🍅 Cherry tomatoes

1️⃣ Slice the mushrooms and onions and cook them in a non-stick pan until soft and caramelized.
2️⃣ Add the courgettes, tofu, chickpeas, nutritional yeast, and veggie bouillon seasoning to a blender and blend until smooth and creamy.
3️⃣ Once the mushrooms and onions are nicely caramelized, pour in the sauce and cook for a few minutes until thick, creamy, and heated through.
4️⃣ Stir in the cooked pasta and mix well to coat everything in the sauce.
5️⃣ Remove from the heat and add in some fresh spinach and mix it well.
6️⃣ Finish with fresh parsley and top with cherry tomatoes for a pop of colour ✨

Main Protein:
1 block of extra-firm tofu (or a can of
rinsed, dried chickpeas)

Marinade & Dressing Ingredients:
3 tbsp soy sauce or tamari
2 tbsp tahini
1 tbsp maple syrup
2 tbsp nutritional yeast
1 tsp sesame oil
(Add 1-2 tbsp of water to the dressing
batch to thin it out)

Salad Vegetables:
Swiss chard (leaves chopped)
Baby cucumbers
Cremini mushrooms
Orange and red bell peppers
Cherry tomatoes
Spring onions

Cooking & Assembly:
1. Prepare Protein: Press the tofu to
remove excess moisture, cut into 1-inch
cubes (0:40-0:50).
2. Marinate: Whisk the marinade
ingredients together, toss with the tofu, and
let sit for 10 minutes (0:54-1:26).
3. Cook: Air fry at 385°F for 8 minutes, or
pake in the oven at 375°F for 30 minutes
(2:20-2:30).
4. Assemble: Combine chopped vegetables
with a scoop of your favorite cooked whole
grain (like quinoa), top with the cooked
tofu, and drizzle with the thinned dressing
(2:32-3:14).

🔥 Vegan, Oil Free & Maximum Weight Loss!!

Ingredients:

🍝 Spaghetti
🥒 Courgette
🍆 Aubergine
🥕 Carrots
🧅 Onion
🍅 Cherry tomatoes
🍅 Oil-free tomato paste
🧄 Garlic powder
🧂 Salt
🌿 Fresh basil
🥬 Lettuce (optional, for serving)

Method:

1️⃣ Dice or grate the courgette, aubergine, and carrots.

2️⃣ Cook the onion in a non-stick pan with a splash of water until softened.

3️⃣ Add the courgette, aubergine, and carrots, then cook until tender.

4️⃣ Stir in the oil-free tomato paste and let everything simmer until the vegetables are soft and full of flavour.

* TO ADD PROTEIN & THICKEN SAUCE INTO A RAGU TEXTURE ADD A RINSED SCOOP OF EITHER QUINOA or LENTILS or BOTH

5️⃣ Add the cherry tomatoes. Leave them whole or cut them in half, then cook until they begin to soften and burst.

6️⃣ Season with garlic powder, salt, and fresh basil.

7️⃣ Meanwhile, cook the spaghetti according to the package instructions.

8️⃣ Add the cooked spaghetti to the sauce and toss until everything is well coated.

9️⃣ For extra volume, serve over a bed of fresh lettuce.

A huge bowl of comforting pasta packed with veggies and bursting with flavour 🍝💚

Chickpeas are simply fantastic. Healthy carbohydrates, good fiber, and tons of protein. But that’s not all. You can make so many things with them. Hummus, salads, curries, snacks, omelets, waffles, and even cakes or chocolates. You can either buy them ready-made in a jar. Or you can cook them yourself, saving money, producing less waste, and making them taste better.

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How it works ##
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Cooked chickpeas (750g)
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250g dried chickpeas
1 teaspoon salt
Tap water

Optional: baking soda
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First, soak the dried chickpeas. Simply place them in a container with plenty of water (about 1 liter for 250g) and let them stand. For at least 12 hours. This makes them more digestible, easier to digest, and also eliminates harmful substances and toxins like phasin. I recommend soaking for 24 hours, as this reduces the cooking time.

Discard the soaking water and rinse the chickpeas. Now place them in a pot with fresh water and salt. The chickpeas should be well covered. Bring to a boil and then simmer. The chickpeas should be done after about 30 minutes. If you prefer them softer, you should wait a little longer. Foam may form during the cooking process. It’s best to skim this off once or twice to prevent boilover.

Let the cooked chickpeas cool and then refrigerate them. They’ll keep fresh there for about 4-5 days.

Optionally, you can add 1 teaspoon of baking soda per liter of cooking water. This softens the cell structure of the shell. This is great when blending chickpeas for hummus, for example, as it makes the dip creamier. If you’re interested in this, boil the chickpeas for 40-45 minutes and then let them cool in the cooking water.
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