I bought acorn squash a couple of weeks ago and I decided tonight was the night to roast them. I had a plan to make a savory dish, but then I remembered I had vegan Field Roast breakfast sausage in my freezer and immediately I thought of breakfast. So I made a batch of quinoa and mixed everything together to make this protein packed sweet (but not overly sweet) meal. It came out amazing and was very simple to make!
2 acorn squash, cut in half
1 cup cooked quinoa (Cook according to directions
6 Vegan Field Roast breakfast sausages, cut into small chunks
1/4 cup pure maple syrup
Cinnamon to taste
1 tsp olive oil
Roast the acorn squash face down on 400 degrees for about 40 minutes or until soft. Cook the quinoa according to package. Scoop out the flesh of the acorn squash and put in a separate pan with the sausage and cooked quinoa. Drizzle the maple syrup and add some cinnamon to taste. Cook until warm and then serve in the acorn squash shell! Enjoy!
You know when you throw together a recipe without measuring one thing? Well this is that recipe! I will give you the measurements of what I “eyeballed” but you can definitely tweak it to your liking!
1 1/2 cup gluten free oats
1 tbs carob powder
1/2 scoop Vega vanilla protein powder
1 tbs flax meal
1 tbs chia seeds
2 tbs sunflower seeds
1/4 cup crushed almonds
2 tbs unsweetened coconut flakes
1/2 cup pure maple syrup
1 cup organic peanut butter
Small handful of Enjoy Life dairy free small chocolate chips
Mix all of the dry ingredients in a large bowl, then mix in all of the wet ingredients. Like I said before, I didn’t measure so you may need to add a little more maple syrup or a drop of water so it’s not too dry. Roll into small balls and then coat them in coconut flakes.
Place on parchment paper lined cookie sheet in the freezer for 2 hours and then transfer to freezer safe container.
It’s that time of year again when everything turns to pumpkin! If you’re a fan of pumpkin, then you will love these little energy balls! They are perfect to give you that extra bit of oomph that you need in the afternoon between lunch and dinner!
3 cups gluten free oats
2 tbs flax meal
1 tbs chia seeds
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup all natural peanut butter
1 cup pure pumpkin
1/2 cup organic pure maple syrup
1/4 cup small dairy free chips
Line a cookie sheet with wax paper or parchment paper and set aside. Mix all of the dry ingredients in a large bowl. Once mixed, add the remainder of the ingredients and stir. Roll into 1 inch balls and place on cookie sheet. Freeze them for about 2 hours on the sheet and then transfer to a freezer bag or airtight container.
Feel free to pack them in your gym bag as a post workout snack or as an afternoon pick me up!
I came across a great veggie burger recipe on MindBodyGreen, and I couldn’t wait to put my own spin on it. I love foods with a little bit of kick, so I added some chili powder and hot pepper flakes, … Continue reading →