Plant-Based Recipes

Avocado + Tofu Toast

Flax Oatmeal + Nuts and Berries

How to Make Flax Oatmeal + Nuts and Berries  Flax Oatmeal with nuts and berries is a simple, plant-based breakfast packed with protein, fiber, and omega-3s. It’s the perfect start to your day. Ingredients: 🥣 1/2 cup oats (whole grain): Look for the first ingredient listed as “whole.” Oats can help regulate blood sugar levels. Learn more. 🫗 1 cup water or plant-based milk: Your choice for creaminess and flavor. 🥄 1 Tbsp flaxseed meal: Dr. Michael Greger recommends getting 1 tablespoon daily for optimal health and weight management. Learn more. 🍂 Cinnamon: Helps stabilize blood sugar and prevent energy crashes. 🍓 Big Handful of Berries: Antioxidant-rich and great for immunity. Choose blueberries, raspberries, strawberries, or a mix. Learn more. 🥜 Nuts or Seeds: Pumpkin seeds, walnuts, hemp, pecans, or your favorites for extra protein and healthy fats. 🍌 Optional: Drizzle with maple syrup, honey, or chopped banana for added sweetness. Instructions: Combine oats and water or plant-based milk in a deep microwave-safe bowl to prevent overflow. Microwave for 2 1/2 minutes (or cook on the stovetop if preferred). Stir in flaxseed meal, cinnamon, nuts, and berries. Top with extra fruits, nuts, seeds, or a drizzle of maple syrup if desired. Enjoy your protein-packed, plant-powered breakfast! 🌟 Alternative Preparation Method: Prefer raw oats? Mix them directly with a scoop of plant-based yogurt (I favor cashew yogurt). Add warm water or plant milk to reach your desired consistency. Stir in flaxseed meal, berries, nuts, and cinnamon for a nutritious, no-cook option. Protein & Fiber Breakdown ✅ Approx. 13g protein & 6g fiber (9g protein from oats alone, with additional protein from nuts & seeds!)✅ Equivalent to 2 eggs in protein, but with the added benefit of fiber—something eggs don’t have.✅ Flaxseed meal: Adds omega-3 fatty acids, lignans, and fiber for gut health, weight management, and heart protection. Why I Love This Breakfast Oatmeal is my go-to morning meal during the week. It’s easy, inexpensive, and endlessly customizable. Whenever I need a change, I simply swap the toppings or add spices like nutmeg or vanilla. Whole grain oats are a great way to incorporate more whole, plant-based foods into your diet. Adding flaxseed meal boosts the omega-3 content and provides even more fiber to keep you feeling full longer. Plus, it’s recommended by Dr. Michael Greger for daily consumption. 🥄 Why This Plant-Powered Breakfast Matters Starting your day with whole, plant-based foods makes a difference for your health and the planet. This Flax Oatmeal + Nuts and Berries recipe is proof that eating well can be simple, delicious, and satisfying.

Forbidden Rice Protein Bowl

This Forbidden Rice Protein Bowl is a plant-powered powerhouse! Packed with black rice, edamame, roasted tofu, crunchy veggies, and a creamy peanut sauce, it’s a satisfying, protein-rich meal that’s as easy to make as it is delicious. Perfect for lunch, dinner, or meal prep.

Creamy Tomato & Veggie Pasta

This Creamy Tomato & Veggie Pasta is plant-powered at its best—packed with protein, veggies, and rich flavor. Easy to make, hard to resist.

Quinoa Power Bowl

This quinoa power bowl is quick, customizable, and packed with plant-based protein, fiber, and flavor—perfect for lunch, dinner, or meal prep.

Go-To Smart Salad

This quick, crunchy salad with spinach and cabbage is your go-to plant-packed base. Customizable, satisfying, and loaded with fiber, protein, and variety—no overthinking required.

Southwest Sweet Potato Bowl

A bold, plant-powered bowl packed with roasted sweet potatoes, black beans, kale, and creamy toppings. This high-fiber, high-flavor recipe is easy to prep, satisfying, and full of nourishing ingredients you can feel good about.

Chickpea Salad Pita

This Chickpea Salad Pita is quick, satisfying, and entirely plant-powered. Made with mashed chickpeas, fresh veggies, and bold flavors like mustard and apple cider vinegar, it’s a protein-packed, high-fiber lunch that comes together in minutes. Whether you're meal prepping or making it on the fly, it’s a simple swap that fuels your day.

Plant-Based Taco Salad

How to Make a Plant-Based Taco Salad This easy, delicious Plant-Based Taco Salad is stacked with flavor and cabbage—an ingredient I use as a base in most salads to get in my cruciferous veggie. It’s simple, customizable, and packed with nutrients. Plus, it’s great for your health and the planet. Ingredients for Plant-Based Taco Salad To create this nutrient-dense salad, you’ll need a variety of fresh, flavorful ingredients. Here’s what I recommend: Shredded Cabbage: My go-to salad base for crunch and nutrition. Chopped Spinach: Adds nutrients and color. Sautéed Mushrooms (Shiitake or any kind): For a savory, umami boost. Beyond Meat sautéed with taco seasoning: Protein-packed and flavorful. (Black beans are a great alternative.) Cherry Tomatoes: Juicy freshness. Sliced Olives: Adds a salty, rich flavor. Miyoko’s Plant Milk Pepper Jack: Creamy, plant-based cheese with a kick. Salsa: For tangy, spicy goodness. Cashew or Almond-Based Yogurt: A creamy, dairy-free alternative to sour cream. Optional Add-Ins: Avocado: Adds creaminess and healthy fats. Red Bell Peppers: Adds crunch and vibrant color. Black Beans (Instead of Beyond Meat): Boosts protein and fiber. Brown Rice: Adds fiber, nutrients, and makes the salad even more filling. Organic Whole Grain Tortilla Chips: Sprinkle for extra crunch. Nutritional Yeast: Adds a cheesy, savory flavor. So many options to make it your way! Instructions Follow these steps to create a delicious, protein-packed meal: Prepare Your Veggies: Shred cabbage, chop spinach, slice olives, and halve cherry tomatoes. Sauté the Mushrooms and Beyond Meat: Cook with taco seasoning until mushrooms are tender and Beyond Meat is browned. Assemble Your Salad: Layer shredded cabbage, spinach, sautéed mushrooms, Beyond Meat, cherry tomatoes, olives, and Miyoko’s Plant Milk Pepper Jack. Add Salsa and Yogurt: Drizzle salsa and a dollop of cashew or almond-based yogurt on top. Optional: Add bell peppers or other veggies for extra nutrition and crunch. Serve and Enjoy: Dive into your protein-packed, plant-powered taco salad! Bonus: Want it Handheld? If you prefer your tacos wrapped, just scoop the salad into a whole grain tortilla for a satisfying, hand-held meal. Customize Your Taco Salad There are countless ways to customize your Plant-Based Taco Salad to suit your preferences. Additionally, all of these ingredients can be mixed and matched to suit your taste. Health & Planet Benefits Eating plant-based is not only beneficial for your body but also for the environment. Here’s why:  Health Benefits: Packed with protein, fiber, antioxidants, and healthy fats—promoting heart health, digestion, and overall wellness. Planet Benefits: Choosing plant-based options like cabbage and Beyond Meat helps reduce water use, carbon emissions, and deforestation. Moreover, each small change you make contributes to a healthier planet. Why Cabbage? Cabbage isn’t just crunchy and delicious—it’s a powerhouse ingredient with impressive benefits: Cancer-Fighting Properties: Cruciferous vegetables like cabbage are rich in glucosinolates, which may help reduce cancer risk. Detox-Friendly: Supports the body’s natural detoxification processes. Eco-Friendly: Cabbage is a low-impact, sustainable crop. Crunch Factor: Adds satisfying texture to your plant-powered taco salad. Additionally, it’s incredibly affordable and easy to find at most grocery stores. Why This Plant-Based Taco Salad Matters Eating plant-forward doesn’t have to be complicated. By incorporating simple, nutrient-dense ingredients like cabbage, spinach, and Beyond Meat, you’re fueling your body and making a positive impact on the planet. Every small step counts. Add this dish to your Go-To Meals and keep that plant-powered momentum going. 🌱 Want More Plant-Based Inspiration? Check out our: Avocado Tofu Toast – A creamy, protein-rich breakfast. Flax Oatmeal + Nuts and Berries – A fiber-packed, antioxidant-rich start to your day.