Chia Seed Pudding
INGREDIENTS
- 1 cup almond milk, unsweetened
- 1/4 cup chia seeds
- 1 1/2 tsp honey
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1 cup blueberries
INSTRUCTIONS
- In a small bowl or jar, combine the almond milk, chia seeds, honey, cinnamon, and vanilla and whisk to combine. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- Top with blueberries before serving.
Command Strips Pasta
This homemade energy bar recipe is the perfect wholesome snack! It’s naturally sweet, featuring oats, chia seeds, and pecans.
Ingredients
- 1 tbsp of olive oil
- fresh dill, how ever much makes your heart sing
- juice from 1/2 lemon
- 1 cup of pasta (i use veggie-based because they have hella protein)
- handful of spinach
- 1 tbsp of vegan butter
- 1/2 can of chickpeas
- salt and pepper
Instructions
while the pasta is boiling, saute the chickpeas in a pan until they’re browned a bit or however you like them. turn off the heat and then put the handful of spinach on top and cover the pan so they can wilt.
when the pasta is done, drain it, put it back in the pot with the butter, dill, and lemon juice. turn the heat back on and add everything in the other pan and add a bunch of black pepper and a little salt.
Notes
- add a little salt or spice blend when ya cooking the chickpeas dingo!
- dried dill is fine
- parm on top? you vegan-killer
- try garlic next time?
Gigi Hadid Pasta
Ingredients
- 1 lb pasta shape of your choice ((I recommend orecchiette or small shells))
- 1/2 cup olive oil
- 1/2 cup diced shallot or red onion
- 1 1/2 tsp minced garlic ((from about 2 cloves))
- 1/2 cup tomato paste
- 2 Tbsp vodka ((you can omit if you don’t want to use))
- 1 cup heavy cream
- 1 tsp red pepper flakes ((can use more or less or omit altogether and add at the end to individual dishes))
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp unsalted butter
- 1/2 cup grated parmesan cheese, (plus more for topping)
- Chopped basil, (for topping)
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta according to package instructions. When draining, reserve about 1/2 cup of pasta water.
- While pasta is cooking, add olive oil to a large skillet over medium heat. When hot, add shallot or onion and cook until it begins to soften, about 5 minutes. Add garlic and cook until fragrant, about one minute.
- Add tomato paste and stir. Let cook for 3-4 minutes until it’s starting to brown/caramelize a bit.
- Stir vodka into sauce and let cook for about 1 minute.
- Add heavy cream, red pepper flakes, salt, and pepper and stir to combine. Remove from heat.
- Add cooked pasta, reserved pasta water, and butter to skillet and toss to coat pasta in sauce. Stir in parmesan cheese.
- Serve pasta topped with additional parmesan and chopped basil.
Notes
It was cold but we went to Wendy’s to get free frosties. We got keyfobs that let us do this, from S—‘s dad. This makes us part of a rare and very exclusive club: pescatarians1 who occasionally go to Wendy’s. this is an absolute waste of time (especially when its cold out), but nothing worthwhile is not a waste of time. Joy is felt best outside of existence’s upkeep. This is the first lesson Gigi Hadid’s pasta taught.
Footnotes
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ugly word ↩
Avocado Black Bean Quesadillas
Ingredients
- 1/2 onion (sliced)
- 1/2 bell pepper (sliced)
- 1 tablespoon olive oil
- 1/2 cup black beans (drained)
- 1 tablespoon taco seasoning
- 4 medium soft flour tortillas
- 2 avocados (peeled, halved, seeded and sliced)
- 1/4 cup minced cilantro
- 1 lime (cut in half)
- 1 cup light Mexican (Cheddar or mozzarella cheese)
- oil or cooking spray for grilling
Instructions
- In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside.
- Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray.
- In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used.
- Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!
Notes
Date Bars
This homemade energy bar recipe is the perfect wholesome snack! It’s naturally sweet, featuring oats, chia seeds, and pecans.
Ingredients
- 15 Medjool dates (9 ounces)*
- 1 cup raw pecan halves
- 1/2 cup gluten free oats
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 200F.
- Remove the pits from the dates with your fingers (they come right out!). Place the dates in the food processor and process or pulse until they are mainly chopped and a rough texture forms. Then add the remaining ingredients and process for a minute or so until a crumbly dough forms.
- Line a baking sheet or jelly roll pan with parchment paper. Dump the dough into the center of the parchment paper and use a rolling pin to roll it into a rectangle that is 6” x 10.5”. Cut the dough into 14 bars that are 1.5” x 3”. (You don’t have to be as precise as we were, but we found it was easiest for cutting uniform bars!)
- Bake the bars for 30 minutes (this step helps to make the texture more dry and less sticky). Cool the bars to room temperature, then store refrigerated in a sealed container between sheets of wax paper. If you’d like to package them for on the go snacking, cut out 4” x 6” rectangles of wax paper, wrap them around the bars, and secure them with tape. Stays good for 1 month refrigerated (or more, but they may not last that long!).
Notes
- it technically works in the blender! Hooray
- If you leave out nuts, say you’ve forgotten to buy them, use less dates or more oats: it gets real sticky and hard to fashion
- Possibly also don’t blend the dates first, for similar reasons
- Roll them out between two parchment sheets
- Use the bench scraper to cut them