🫘 2 tins chickpeas (save the aquafaba) 🧅 1 tsp onion powder 🧄 1 tsp garlic powder 🌶️ 1 tsp smoked paprika 🧂 Salt to taste
Breading:
🍞 1 cup breadcrumbs 🧄 1 tsp garlic powder 🧅 1 tsp onion powder 🌶️ 1 tsp smoked paprika 🧂 Salt to taste
Spicy Maple Sauce:
🍁 2 tbsp maple syrup 🌶️ 1 tbsp sriracha 🍅 2 tbsp tomato paste 🧅 1 tsp onion powder 🧄 1 tsp garlic powder 🌶️ 1 tsp smoked paprika 🍎 2 tbsp apple cider vinegar 💧 1/4 cup water 🌽 1 tsp cornstarch 🧂 Pinch of salt
Method:
1️⃣ Blend chickpeas with seasonings and a little aquafaba until the mixture comes together. Shape into nuggets. 2️⃣ Coat each nugget in the seasoned breadcrumbs and bake or air fry until golden and crispy. 3️⃣ Mix all sauce ingredients in a pan and heat until thickened. Serve with the nuggets and enjoy ✨
Crispy on the outside, soft in the middle, and packed with flavor — these chickpea nuggets are satisfying, protein-packed, and perfect for healthy vegan weight loss
* 1/2 cup coconut or brown sugar * 1/2 cup low-sodium soy sauce * 1 teaspoon garlic, minced (plus more to taste) * 3/4 cup vegan “chicken” broth (like Better Than Bouillon No Chicken Base) * 1 1/2 cups instant white rice, uncooked * 1/2 cup red onion, diced * 1 red bell pepper, chopped * 1 (20-ounce) can pineapple tidbits in juice, juices reserved * 6 to 8 ounces dry soy curls (about 1.5 to 2 cups dry), rehydrated and squeezed dry * 2 cups curly kale, stemmed and finely chopped * 4-5 strips vegan bacon, cooked and diced (may try creating your own here) * Cilantro, chopped, for garnish (optional) * Green onions or sugar snap peas, sliced, for extra fresh crunch (optional)
Preparations
Rehydrate: Soak the dry soy curls in warm vegan broth for 10 minutes. Drain, squeeze out all excess liquid using your hands or a towel, and chop into bite-sized pieces.
Prep Kale: Wash, stem, and finely chop 2 cups of kale.
Prep Toppings: Cook your vegan bacon until crisp, then dice it. Slice your raw sugar snap peas thinly on a diagonal.
Baking Steps
Preheat: Set your oven to 425°F (218°C) and spray an 11×7-inch baking dish with cooking spray.
Mix Sauce: Whisk the sugar, soy sauce, minced garlic, and 3/4 cup vegan broth together directly in a large mixing bowl.
Combine: Stir the uncooked instant white rice, diced onion, chopped bell pepper, pineapple tidbits (with their juice), rehydrated soy curls, and chopped kale into the sauce bowl. Ensure the kale is fully submerged and coated.
First Bake: Pour everything into the baking dish. Cover it tightly with lid or aluminum foil to trap the steam and bake for 50 minutes.
Second Bake: Remove the foil and stir the casserole well. Scatter the cooked (or bought) vegan bacon pieces across the top. Bake uncovered for another 10 minutes until the rice is perfectly tender and the top edges of the kale are lightly crisped. [4]
Serving
Rest: Let the casserole cool and set for 5 minutes out of the oven.
Garnish: Scatter the raw, sliced sugar snap peas and fresh cilantro across the top right before serving for that final, maximum fresh crunch.
Cost: ~$0.10. Highly economical. By shifting the bulk of the cooking time to the efficient microwave, you slash the overall fuel cost by more than half compared to the air fryer alone.
How it works: You use a fast microwave steam to rapidly cook the inside of the potato from the core outward, then use the air fryer’s intense convection airflow to flash-crisp the skin without needing oil.
Instructions:
Scrub the potato and pierce it 5–6 times with a fork.
Wrap the potato snugly in a damp, 100% cotton kitchen dish towel and microwave on High for 4–5 minutes to soften the interior.
Carefully unwrap the hot potato and immediately roll it in a small bowl of salt-water brine (2 tablespoons of salt dissolved in warm water).
Place it directly into the air fryer basket and air fry at 400°F (200°C) for 8–10 minutes until the skin is beautifully blistered and crisp.
1. Mix the Peanut Butter Filling In a small cup, stir the 3 tablespoons of PB2 powder with 1.5 tablespoons of water. Whisk vigorously until a thick, smooth peanut butter paste forms.
2. Assemble the Sandwiches Line a small plate or tray with parchment paper. Lay 6 of your banana slices flat on the paper. Divide the PB2 paste evenly among them, dropping a dollop right in the center of each slice. Top with the remaining 6 banana slices to create 6 mini sandwiches.
3. Freeze Until Solid Place the tray into the freezer for at least 1 to 2 hours until the banana slices and peanut butter centers are frozen completely solid.
4. Make the Low-Fat Chocolate Shell
* Place the 2 cacao wafers into a tiny, microwave-safe bowl. Microwave for 15 to 20 seconds until melted. * In a separate small cup, mix the 2 teaspoons of cocoa powder with 1 teaspoon of warm water until a smooth, dark, glossy paste forms. * Pour the cocoa paste directly into the melted cacao wafers and stir quickly until uniform.
5. Drizzle and Snap Remove the frozen banana bites from the freezer. Immediately drizzle the chocolate mixture evenly over the top of the 6 bites. Because the bananas are frozen, the chocolate glaze will solidify into a crisp, snappy shell within 30 seconds. Enjoy immediately or store in a freezer-safe container. ——————————
NUTRITION INFO:
Nutrition Per Single Bite
* Calories: 26 kcal * Total Fat: 0.3 g * Total Carbohydrates: 5.1 g * Dietary Fiber: 0.7 g * Protein: 1.0 g
Nutrition Per 3-Bite Serving
* Calories: 78 kcal * Total Fat: 1.0 g * Total Carbohydrates: 15.3 g * Dietary Fiber: 2.1 g * Protein: 2.9 g
Nutrition for the Entire Batch (6 Bites)
* Calories: 156 kcal * Total Fat: 1.9 g * Total Carbohydrates: 30.6 g * Dietary Fiber: 4.2 g * Protein: 5.8 g
This Oil-Free PB2 Chocolate (Chip) Mug Cake is a warm, cakey dessert made entirely in a mug. It uses powdered peanut butter as the base, keeping the fat content incredibly low while staying completely vegan.
1. Mix Dry: Whisk the PB2, oat flour, cocoa powder, and baking powder directly inside a microwave-safe mug. 2. Add Liquid: Pour in the plant milk and stir thoroughly until a smooth cake batter forms. 3. Fold: Gently fold in the dairy-free chocolate chips if using. 4. Microwave: Cook on high for 50 to 60 seconds. 5. Cool: Let it rest for 1 minute to firm up before eating.
Skipping the optional chocolate chips keeps the recipe incredibly low-fat.
(Note: Data is calculated using standard PB2 Powdered Peanut Butter and unsweetened almond milk. Using water instead of plant milk drops the base total by roughly 8 calories and 0.6 grams of fat.)
🧅 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 💚
🍌 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 ✨
• 1 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.
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. 💚
