Tag: healthy

Healthy Banana Bread Cookies (gluten free, vegan, paleo)

Healthy Banana Bread Cookies (gluten free, vegan, paleo)

If you’re in need of a way to use up those brown bananas sitting on your counter, look no further than these delicious gluten free banana cookies!  

These banana bread cookies are moist, naturally sweet, and only call for 6 simple ingredients – yay!

banana cookies

I wanted to keep this paleo banana cookie recipe as simple as possible, using as few ingredients as I could.  I think I rose up to the challenge if I do say so myself.  Here’s what you’ll need to make these dairy free banana bread cookies – which, by the way, are vegan, gluten free, AND paleo!

Ingredients For Gluten Free Banana Cookies

By using only a handful of ingredients, it allowed the banana flavor to really shine.  I mean, you can’t have banana cookies without banana!  And you’ll never guess these banana bread cookies are made without eggs.

banana cookies

These almond flour banana bread cookies are easy to make.  Like really easy.  Here’s what you do:

How To Make Paleo Banana Bread Cookies:

  • Mix up the dry ingredients (almond flour, baking soda, cinnamon, salt)
  • Mash the bananas with a fork and add them to the dry ingredients
  • Add in maple syrup and mix until combined
  • Scoop onto a parchment lined cookie sheet, flatten, and bake for 26-30 minutes.

I just can’t get over how ridiculously simple these are!!

banana cookies

If making an actual loaf of banana bread intimidates you, give these cookies a shot.  They are practically fool proof and I know you’ll love them.  And if you have kids…they’re gonna go bananas over these!

banana cookies

Tips For Making Banana Cookies

  • Don’t mash the bananas to death – keep a little texture in them!
  • Always measure the mashed bananas with measuring cups.  Don’t just guess by the size of the banana.
  • Ovens vary.  Keep an eye on them and take them out when the tops are golden brown and your kitchen smells like banana bread!
  • They will continue to set up as they cool, so for the best texture, let them come to room temperature. 
  • I personally like the recipe as written, but listed a few optional add-ins for people wanting more flavor.  

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banana cookies

 

 

tags: healthy, cookies, banana bread cookies, healthy recipes, healthy recipe, cookies, healthy cookies, banana cookies, healthy snacks, snacks, diet cookies, gluten free, vegan, paleo

 

 

SHRIMP AND BROCCOLI FOIL PACKS WITH GARLIC LEMON BUTTER SAUCE

SHRIMP AND BROCCOLI FOIL PACKS WITH GARLIC LEMON BUTTER SAUCE

Shrimp and Broccoli Foil Packs with Garlic Lemon Butter Sauce 

Whip up a super tasty shrimp meal in under 30 minutes! These quick and easy shrimp and broccoli foil packets baked in the oven make for a healthy and delicious dinner that’s low-carb, paleo, gluten-free and keto-friendly – Enjoy!

 

   

INGREDIENTS LIST FOR THE SHRIMP AND BROCCOLI FOIL PACKS WITH GARLIC LEMON BUTTER SAUCE

  • 1 lb (450g) medium raw shrimp (peeled and deveined, tail-on or tail-off)
  • 2 tablespoons butter, diced (or ghee, or olive oil)
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • 2 tablespoons vegetable or chicken stock, divided
  • Salt and pepper, to taste
  • 1/4 teaspoon smoked paprika
  • Red chili pepper flakes, optional
  • Juice of 1/2 lemon
  • 1 large head of broccoli, broken into florets
  • Fresh chopped parsley, for garnish

DIRECTIONS

1. To make this baked shrimp and broccoli foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the spice mix: Italian seasoning, onion powder, salt, pepper, and smoked paprika (plus powdered stock if using, see notes).

2. In a shallow plate, add shrimp and sprinkle with the spice mix, coating on all sides.

3. Divide shrimp onto the aluminum foil near the center then place broccoli florets to one side of the shrimp.

4. Add garlic over broccoli and shrimp, then sprinkle with lemon juice, red crushed chili pepper flakes (if using) and finish with salt and pepper. Divide butter pieces evenly among the foil packets, layering them over the shrimp and broccoli.

5. Add a tablespoon vegetable stock in each foil packet and wrap packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate. 

6. Transfer to a baking sheet and bake shrimp foil packets in the oven, sealed side upward until shrimps have cooked through, about 15 minutes. 

7. Carefully unwrap the baked shrimp and broccoli foil packets then garnish with fresh parsley and a slice of lemon. Enjoy!

Notes:

  • Cooking time depends on the size of your shrimps – we used size 16-20. Do not overcook shrimps or they’ll end up dried up.
  • You can use parchment paper to make the packets instead of aluminum foil.
  • If you do not have a vegetable or chicken stock at hand, use 1/2 teaspoon powdered stock in the spice mix, plus one tablespoon water in each foil packet.
  • If you don’t use butter, a good drizzle of olive oil will do the trick.

 

 

SHRIMP AND BROCCOLI FOIL PACKS WITH GARLIC LEMON BUTTER SAUCE

INGREDIENTS YOU NEED

  • 1 lb (450g) medium raw shrimp (peeled and deveined, tail-on or tail-off)
  • 2 tablespoons butter, diced (or ghee, or olive oil)
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • 2 tablespoons vegetable or chicken stock, divided
  • Salt and pepper, to taste
  • 1/4 teaspoon smoked paprika
  • Red chili pepper flakes, optional
  • Juice of 1/2 lemon
  • 1 large head of broccoli, broken into florets
  • Fresh chopped parsley, for garnish

DIRECTIONS

1. To make this baked shrimp and broccoli foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the spice mix: Italian seasoning, onion powder, salt, pepper, and smoked paprika (plus powdered stock if using, see notes).

2. In a shallow plate, add shrimp and sprinkle with the spice mix, coating on all sides.

3. Divide shrimp onto the aluminum foil near the center then place broccoli florets to one side of the shrimp.

4. Add garlic over broccoli and shrimp, then sprinkle with lemon juice, red crushed chili pepper flakes (if using) and finish with salt and pepper. Divide butter pieces evenly among the foil packets, layering them over the shrimp and broccoli.

5. Add a tablespoon vegetable stock in each foil packet and wrap packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate. 

6. Transfer to a baking sheet and bake shrimp foil packets in the oven, sealed side upward until shrimps have cooked through, about 15 minutes. 

7. Carefully unwrap the baked shrimp and broccoli foil packets then garnish with fresh parsley and a slice of lemon. Enjoy!

Notes:

  • Cooking time depends on the size of your shrimps – we used size 16-20. Do not overcook shrimps or they’ll end up dried up.
  • You can use parchment paper to make the packets instead of aluminum foil.
  • If you do not have a vegetable or chicken stock at hand, use 1/2 teaspoon powdered stock in the spice mix, plus one tablespoon water in each foil packet.
  • If you don’t use butter, a good drizzle of olive oil will do the trick.

10 Healthy and Fast Breakfast Recipes for Busy Mornings

10 Healthy and Fast Breakfast Recipes for Busy Mornings

Breakfast toasts

1. Tomato Toast with Macadamia “Ricotta”

TOMATO TOAST W/ MACADAMIA RICOTTA, SHISO + BLACK LAVA SALT

tomato toast w/ macadamia ricotta, shiso + black lava salt (v + gf)

macadamia ricotta

  • 1 cup soaked raw macadamia nuts, drained and rinsed
  • 1 1/2 tablespoons nutritional yeast
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoon fresh lemon juice
  • 2 teaspoons white mellow miso paste
  • 2 small cloves garlic
  • 8-10 tablespoons filtered water
  • 1/4 teaspoon fine grain sea salt

tomato toasts

  • 6-8 slices whole grain gluten-free bread (or bread of choice), toasted
  • 1/2 pound tomatoes (see notes), sliced with 1/4″ thickness
  • 1/2 cup macadamia ricotta
  • 1/4 cup julienned shiso
  • a few pinches black lava salt (or large grain sea salt)

METHOD

macadamia ricotta

  • drain and rinse the macadamia nuts and place in an upright high-speed blender with nutritional yeast, vinegar, lemon juice, miso, garlic, 8 tablespoons of water, and salt. blend on high for 1 minute, scraping down the sides of the blender and adding water a tablespoon at a time, until you reach a fluffy creamy consistency. taste and adjust salt, vinegar, or lemon as necessary. transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.

toasts

  • remove macadamia ricotta from the fridge and set aside,
  • top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt. cut the toast in half and serve.

enjoy!

 

Here’s a vegan take on a classic summer breakfast sandwich. Instead of mayo, a fluffy, rich mixture of nuts, garlic, miso paste, and nutritional yeast is spread on hearty whole-grain bread. Then slices of ripe tomatoes are layered on — we love to mix red and yellow heirlooms.

Season this open-faced sandwich with ribbons of basil or shiso, kosher salt, and fresh cracked black pepper.

2. Avocado Toast with Egg

 

Two slices of toasted bread with Avocado and Egg

How to Make the Best Avocado Toast with Eggs

Okay, so once you have your perfectly ripe avocado, you are ready to make the best egg and avocado toast!

  • Simply mash the avocado in a bowl with lime juice, salt and pepper and your delicious avocado spread is ready!  It’s almost like a super simple guacamole! If you want to add a little spice, throw in some red pepper flakes or Sriracha sauce too (now you’re getting restaurant grade food!).
  • The eggs and toast can be cooked completely to your preference. I like to buy a high quality multi-grain bread that is a little on the thicker side so my toast stays crispy and offers a sturdy base when the eggs get added. While I love my avocado toast with eggs fried, you can also switch it up and try your avocado toast with sunny side up eggs or even scrambled eggs work great too!

Preparing your Toast Perfectly!

Assembly is quite self explanatory but just in case you were wondering, spread the avocado mix onto the toast and then just top it with your cooked eggs. And look at that, you will never pay outrageous restaurant prices for avocado toast again! You can make perfect, mouth watering, super trendy egg and avocado toast right from your home.

The versatility of this dish is one of the main selling points.  When you consider the many things you can do with a sliced avocado and some bread, it means you will never get bored eating this meal!  The simplicity, versatility(have it any time of the day!) and the healthy aspects of this meal are all things that never get old.

3 Quick and Easy Recipe Alternatives

Now that you are aware of all the amazing health benefits of eating avocado toast, you should get creative and try to image all the variations of this recipe you could make too!  Thanks to avocado’s naturally neutral flavor, it really can pair well with almost anything.  This is the reason why people have been able to become so inventive in their avocado toast recipe creations.

You can stock your kitchen with fresh avocados and a loaf of healthy whole grain or multi-grain bread (be sure to choose a bread that will also boost the nutritional content of your avo toast!) and be set for a week of eating.

  • Add tomatoes & basil: Chop up a handful of cherry tomatoes with some shredded fresh basil.  Add black pepper or balsamic drizzle  (optional)
  • Try with simple fresh herbs such as: Cilantro, basil or dill. Sprinkle your choice of herb across the avocado on toast and add black pepper and salt to taste.
  • Egg in Hole Avocado Toast: Add fried bacon and swiss cheese onto a toasted bagel with avocado topped off with sea salt and black pepper for added seasoning.

But for now, I’ll leave you with my tried and true, easy and delicious recipe for making the best avocado toast and eggs! If this is your first time or even your hundredth time making avocado toast, it is always good to follow a tried and true recipe to make sure  you will be eating the best version of the food possible.  Now go grab some avocados and get cooking!

Avocado on Toast Kitchen Tools

Even though this is a simple and easy recipe, you do need a few basic kitchen supplies:

  1. Frying Pan
  2. Avocado Slicer
  3. Toaster

Egg and Avocado Toast Recipe Checklist

  1. Eggs
  2. Bread
  3. Avocado
  4. Lime Juice
  5. Sea Salt
  6. Black Pepper
  7. Parsley

 

3. Nut Butter, Banana, and Chia Seed Toast

Servings: 1 • Size: 1 Toast • Calories: 209.9 • Fat: 9.6 g • Carb: 27.6 g • Fiber: 5.1 g • Protein: 8.5 g • Sugar: 9.7 g • Sodium: 175.8 mg

Ingredients:
1 Slice 100% Whole Wheat Bread (I used one that was 50 cal. per slice.)
1 Tbsp. Sunbutter
1/2 Medium Banana, Sliced
1/2 Tsp. Chia Seeds

Directions:

Toast the bread and spread the sunbutter over the top.

Place banana slices over the sun butter and top it off with chia seeds.

 

Serve right away and enjoy!

Breakfast smoothies and parfaits

4. Berry and Yogurt Smoothie

Berry and Yogurt Smoothie
Photo: Chef Savvy

This Healthy Berry Yogurt Smoothie makes two servings. I like to make extra to have on hand. Best of all this smoothie takes less than 5 minutes to make!

Drinking a smoothie in between meals helps me stay full throughout the day and keeps me from snacking. They are also an easy way to add extra fruit into your diet.

To make this smoothie simply add all of the ingredients to a blender and pulse for 30 seconds. Stir and pulse again for another 30 seconds until blended. Divide between two glasses and serve immediately. Garnish with blueberries and blackberries if desired.

5. Berry Breakfast Parfait

Photo: Food, Fitness, Faith

Double Berry Parfaits (serves 2)

2 cups plain Greek yogurt

1 ½ cups sliced strawberries

1 pint fresh blueberries

Honey, optional

Cinnamon, optional

In mason jars or bowls, begin layers with ¼ cup of Greek yogurt, followed by a layer of strawberries and then blueberries. Repeat layering process until yogurt and berries are gone. If desired, add a drizzle of honey and sprinkling of cinnamon to yogurt layer before adding berries.

Store any uneaten parfaits covered in fridge for up to two days.

6. Peanut Butter and Banana Smoothie

Photo: The Chubby Vegetarian

This is one of my absolute favorite things in the whole world, and it is so simple to make. Plus, it’s a great way to use up those bananas that have gone a little dark. Just peel them and throw them into a food storage container and place them in the freezer. They’ll be ready next time you want this good-for-you frozen treat.

The ripe bananas have plenty of natural sweetness, and the peanuts are a great source of protein. The texture of the blended frozen bananas is a lot like an ice cream milkshake, so enjoy! It can be your breakfast in a cup or the perfect thing to cool down after a run when, like me, you’re just trying to stay on the cute side of chubby.
 
Peanut Butter + Banana Smoothie
 
3 frozen bananas
1/4 cup peanut butter (smooth or chunky)
1 1/2 cups soy milk (or milk)
1/2 cup 2% greek yogurt
1 teaspoon honey
1/4 teaspoon salt
1 tablespoon chopped roasted peanuts

 
Throw a few frozen bananas into a blender cup along with the peanut butter, soy milk, yogurt, honey, and salt. No need to be to fussy about it. Blend until smooth. Top each with a teaspoon of chopped peanuts and maybe include a paper straw.

7. Pumpkin Granola Yogurt Parfait

Photo: Nutrition in the Kitch

Breakfast grains

8. Quinoa Fruit Salad

Quinoa, strawberries, blueberries, blackberries, and mango combine in this incredible salad.  The fresh fruit and quinoa are glazed with a honey lime dressing and it will be a hit wherever it goes!

Quinoa, strawberries, blueberries, blackberries, and mango combine in this incredible salad. The fresh fruit and quinoa are glazed with a honey lime dressing and it will be a hit wherever it goes!
Serves: 4-6
Ingredients
  • 1 cup uncooked quinoa (I used tricolor)
  • 1½ cup strawberries, sliced
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 mango, diced
  • Honey Lime Glaze:
  • ¼ cup honey
  • 2 tablespoons lime juice
  • 1 tablespoon chopped basil for garnish
Instructions
  1. Rinse and prepare the quinoa according to package. Let quinoa cool to room temperature.
  2. In a large bowl, combine quinoa, strawberries, blueberries, and mango.
  3. To make the glaze: In a small bowl combine the honey and lime juice. Drizzle over the fruit salad and toss to coat. Garnish with fresh basil.

9. Blueberry Almond Overnight Oats

Ingredients:
1/3 cup oats (gluten free or regular)
½ cup almond milk (I used Silk Original Light)
1 teaspoon chia seeds
½ tablespoon maple syrup
1 teaspoon vanilla extract
2 tablespoons slivered almonds
½ medium banana, sliced
1/3 cup blueberries

Directions:
In an airtight container, mix oats, almond milk, chia seeds, maple syrup, and vanilla. Seal the container and place in the fridge overnight. In the morning, stir oats and top with slivered almonds, sliced banana, and blueberries. Enjoy!

10. Savory Oatmeal with an Egg

COOKING NOTES FOR THE SAVORY OATMEAL RECIPE

  • Using quick-cooking steel cut oats: I love cooking with steel cut oats because I think they have more texture than rolled oats. However, regular steel cut oats take forever to cook, and I would probably starve before the oats are done cooking. That’s why I recommend picking up the quick-cooking steel cut oats—they take only a few minutes. Feel free to use regular rolled oats if that’s what you have on hand.
  • Tips for microwave method: I have definitely made a huge mess while cooking oatmeal in the microwave before. The problem was that I was microwaving at too high of a power setting. (On a scale from 1 to 10, I was microwaving at a 10.) When liquids get too hot in the microwave, they will bubble vigorously and cause the contents to spill over. So here are my tips to avoid a big mess. (1) Avoid using small bowls. Your bowl should be 1/2 or 2/3 of the way full when you fill it with the oats and water. (2) Change the power setting to 7 or 8/10, and check how the oatmeal is cooking every minute. It should take 3 minutes to cook. Don’t forget to stir the oats in between intervals! (3) If you can’t lower the power settings, place a paper towel underneath your bowl of oats to catch any spills, and check them after every minute. Check the packaging label for the cooking time of that particular brand of oats. Of course, you can always cook this on the stove top.
  • Be careful with the salt: Don’t forget that white cheddar (or whatever cheese you use) is a bit salty already, so you don’t need to add much more salt to the oatmeal. I got a bit excited with the salt the first time I tried the recipe, and boy was that bowl of oatmeal SALTY. That went straight to the trash.
  • Using coconut oil: I cooked the chopped vegetables and egg with a tiny bit of virgin coconut oil, and I loved the additional flavor. Coconut oil spray works well, too. We’re going to use a tiny bit of coconut oil in this recipe, so you’ll want to use a non-stick pan, if possible.
  • Seasoning with spices: I love using za’atar to season this bowl of oatmeal because the nutty flavors pair very well with the cheesy oats and egg. RawSpiceBar‘s za’atar is great for the recipe (their blend includes toasted sesame seeds, thyme, ground sumac, salt and savory). If you want to switch things up, their adobo seasoning (paprika, black peppercorns, Mexican oregano, chipotle powder, cumin, onion and garlic) or creole seasoning (cayenne, white peppercorns, thyme, black peppercorn, sage, paprika, onion, garlic, celery seed and oregano) are great with this oatmeal, too.

 

 

 

 

Roast Chicken & Sweet Potatoes

Roast Chicken & Sweet Potatoes

Ingredients:

  • 2 tablespoons whole-grain or Dijon mustard
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1½-2 pounds bone-in chicken thighs, skin removed
  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch wedges
  • Active

  • Ready In

  1. Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
  2. Combine mustard, thyme, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
  3. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
  4. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 408 calories; 17 g fat(4 g sat); 5 g fiber; 34 g carbohydrates; 27 g protein; 32 mcg folate; 86 mg cholesterol; 12 g sugars; 0 g added sugars; 22,431 IU vitamin A; 26 mg vitamin C; 75 mg calcium; 3 mg iron; 554 mg sodium; 636 mg potassium
  • Nutrition Bonus: Vitamin A (449% daily value), Vitamin C (43% dv)
  • Carbohydrate Servings: 2½
  • Exchanges: 1½ starch, 1½ vegetable, 4½ lean meat, 1½ fat

 

 

tags: healthy dinner, dinner, healthy, healthy recipe, healthy recipes, chicken, dairy-free, gluten-free, eat healthy, low-calorie

Vegan falafel fritters

Vegan falafel fritters


Ingredients

  • 150 g frozen peas , broad beans, or edamame beans
  • 1 heaped tablespoon self-raising flour
  • 1 preserved lemon
  • ¼ teaspoon cumin seeds
  • 6 flatbreads
  • 60 g shelled unsalted pistachios , (optional)
  • 100 g soya yoghurt
  • hot chilli sauce

SALAD PICKLE

  • 1 pomegranate
  • red wine vinegar
  • extra virgin olive oil
  • 1 red onion
  • 1-2 fresh mixed-colour chillies
  • 1 cucumber
  • 1-2 mixed-colour carrots
  • 1 bunch of fresh mint , (30g)

HOUMOUS

  • 1 x 660 g jar of chickpeas
  • 1 tablespoon unsweetened peanut butter
  • ½ a clove of garlic
  • 1 lemon
  • ½ a bunch of fresh parsley , (15g)
  • olive oil
  • ¼ teaspoon sweet smoked paprika
  • 1 tablespoon dukkah

Method

  1. To make the salad pickle, squeeze half the pomegranate juice into a large, shallow bowl. Top it up with an equal amount of red wine vinegar, then drizzle over some extra virgin olive oil and give it all a good mix.
  2. Peel and finely slice the red onion, finely slice the chillies (deseed if you like), matchstick the cucumber (I like to use a crinkle-cut knife) and shave the carrots into ribbons, then combine it all in the bowl.
  3. Holding the remaining pomegranate half cut-side down, bash it with the back of a wooden spoon so the seeds tumble out over the salad. Pick and tear over half the mint leaves, then gently toss and leave aside until needed.
  4. For the houmous, tip half the jar of chickpeas into a food processor and season with sea salt and black pepper. Add the peanut butter and 2 tablespoons of extra virgin olive oil, peel and add the garlic, finely grate in half the lemon zest and squeeze in all the juice. Whiz until super-smooth, then transfer to a shallow serving bowl. Pick over a few parsley leaves and drizzle with a little extra virgin olive oil.
  5. Spoon 2 tablespoons of the chickpeas into a non-stick frying pan over a medium heat with 1 tablespoon of olive oil. Sprinkle over the paprika and dukkah, and cook for 5 minutes, or until the chickpeas are crisp, then tip over the houmous.
  6. For the falafel fritters, place the remaining chickpeas and mint leaves into the food processor, along with the peas and self-raising flour. Quarter the preserved lemon, removing any pips, and pulse until combined.
  7. Drizzle 1 tablespoon of olive oil into a large frying pan over a medium heat, then dollop in heaped teaspoons of the falafel batter. Fry for 4 minutes on each side, or until golden, sprinkling over the cumin seeds when you flip them.
  8. Now it’s time to bring everything together. Warm the flatbreads in the oven for a few minutes and crush the pistachios (if using) in a pestle and mortar. Put the soya yoghurt into a bowl and stir in a few dashes of chilli sauce. Load up your flatbreads with a bit of everything, pick over the remaining parsley leaves, then roll up and tuck in!

 

 

 

 

 

tags: healthy recipe, healthy recipes, healthy diner, vegan, healthy eating, healthy living, healthy breakfast, healthy lunch, healthy eating, vegan, vegan recipe, vegan recipes, Vegan falafel fritters

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