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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?

Broiled Tofu

get you some solid tofu, like they have at restaurants

ingredients

• 3 tosps vegetable oil
• 3 tosps soy sauce (reduced sodium)
• ⅞ lb firm tofu, sliced into 1x2-inch rectangles
• 2 tsps rice vinegar
• ½ tsp sesame oil

instructions

1. the night before, press ya tofu.
   • i wanna try doing a marinade step here as well, but i haven’t yet. just use the sauce described in step 3 below
2. day of, heat the broiler to high and arrange a rack in the top third. Line a baking sheet with foil and drizzle with 1 tablespoon of the oil.
3. Whisk the soy sauce, rice vinegar, and remaining oil in a medium bowl. Add the tofu pieces and turn to coat. Lay them on the baking sheet and set the remaining sauce aside.
4. Broil until browned all over, about 20 minutes total, turning the tofu over every few minutes.

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.

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