Vegan Crepes/ Taco Style

Vegan Crepes/ Taco Style
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Vegan Crepes/ Taco Style
A delicious recipe for a healthy tortilla option that is high in protein and low in calories. Is gluten free, dairy free, vegan and sugar free.
Vegan Crepes/ Taco Style
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Vegan Crepes/ Taco Style
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Instructions
  1. Mix all ingredients together in a food processor and keep apart for at least 15 minute.
  2. Brush a fry pan with coconut oil and food for both sides. About 2 min per size. Note.
  3. If you don't have sunwarrior you can add more chickpea flour but don't substitute it for other protein brand each brand have it's own taste.
Recipe Notes

Filling: (optional be free to add your favorite filling)
1 once of almond mozzarella cheese
1/2 carrot cut in slices
1/2 capsicum
Cabbage
2 tbsp chopped Cilantro
3 mushrooms
Cut the veggies in strips and fill each tortilla with it. You can heat the tortillas to melt the cheese. Serve it with salsa home made salsa or hot sauce.

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Spicy Roasted Red Pepper Hummus

Spicy Roasted Red Pepper Hummus
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Spicy Roasted Red Pepper Hummus
Spicy, homemade roasted red pepper hummus. Gluten free, dairy free and vegan!
Spicy Roasted Red Pepper Hummus
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Spicy Roasted Red Pepper Hummus
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Instructions
  1. Spicy Roasted Red Pepper Hummus
  2. 1 can low sodium chickpeas drained and rinsed
  3. 2 large roasted red peppers
  4. 1 clove garlic
  5. juice of 1 lemon
  6. 2 tbsp olive oil
  7. 1/4 Cup fresh parsley
  8. 1/4 cup tahini
  9. 2 tsp cumin
  10. 1 tsp coriander
  11. 1/2 tsp cayenne pepper
  12. 1 tsp black pepper
  13. 1/2 tsp sea salt
Recipe Notes

Blend all ingredients and enjoy!

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Tex Mex Spaghetti Squash

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Tex Mex Spaghetti Squash
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Instructions
  1. Bake your spaghetti squash in the oven for 30-45 minutes depending on the temperature.
  2. Sautee ground turkey, once browned add in the garlic cloves and onion.
  3. Add in the spices, along with the black beans and frozen corn
  4. Remove squash from oven and once it is ready, shred into bowl, measure out 485 grams and add into the pan. (try and be gentle if you want to use the outer shell of the squash)
  5. Weigh all the food if you haven't already and divide into 4 portions. I added 1 portion into each shell, topped with some salsa and cheese!
Recipe Notes

Total Calories- 267
Carbs- 24 grams
Fat- 7 grams
Protein- 27 grams
Fibre- 6 grams

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Chicken Tortilla Soup

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Chicken Tortilla Soup
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Instructions
  1. Add olive oil, bouillon cubes, garlic and onion to the bottom of a soup pot
  2. Brown until onions are translucent, stirring regularly
  3. Add everything else.
  4. Cook until chicken is done.
  5. Remove and shred, then return to soup.
  6. Portion out into 7 containers.
  7. Can be garnished with tortilla chips, shredded cheese, guacamole, or sour cream, just be sure to log those additions.
Recipe Notes

31c, 6f, 32p

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