I really love simple recipes that have just a few ingredients that come together in a small time frame. Of course, when the outcome is something tasty, it makes the simplicity easier to be appreciated and enjoyed. This is the case for some dairy-free (vegan friendly!) chocolate banana oatmeal cookies. These are great and can be made without oil by using an oil substitute - the bananas actually serve this purpose.
One of my favorite muffin recipes is this easy to prepare and very healthy snack. What I really love outside of the moist and sweet taste is the ability to prepare many muffins early in the week, store in the fridge, and eat as needed generally as little snacks. They are easy to take along to work at my contracting jobs, and I imagine you could find a similar benefit.
You should just taste these mouth watering zucchini muffins. They really hit the spot, and are good for you too! By being oil and dairy free, they enable you to make better health-conscious decisions. The prep to bake these is fairly simple and straightforward, the majority of the cook time will be spent just waiting for them to finish. They are great right out of the oven, and of course if you want to save them for later, will taste great then too!
- Delallo 100% organic whole wheat lasagna noodles, oven ready no boil (available at Whole Foods)
- 1 cup finely chopped walnuts
- Organic tofu 19 oz
- 1 tbsp lemon juice
- ½ cup nutritional yeast
- 2 tbsp ground flaxseed
- 1 tbsp parsley
- 1 tsp salt
- 1 tsp oregano
- 1 tsp garlic
- 8 oz of frozen or fresh spinach (if using frozen make sure to cook first)
- 1 cup chopped onion
- 1 cup of chopped green pepper
- 1 cup of chopped fresh mushrooms
- Chopped medium sized zucchini
- 25 oz jar of spaghetti sauce.
Click to get the full recipe and cooking instructions!