CARROTS

Crumble the tofu (extra firm tofu will hold best for this recipe, and it has more protein than softer tofu) into small pieces in a bowl, season with salt, pepper, garlic powder, oregano, cumin, chili powder, and paprika. Add tofu to a large skillet with olive oil, and cook until browned, about 8 minutes. In a separate skillet, add olive oil, minced garlic, 1/2 sliced onion, 1 full chopped bell pepper and cook until tender, about 5-7 minutes. In a large pot, on

NO-BAKE CARROT CAKE PROTEIN BITES

My favorite fall overnight oats. Carrot Cake is my favorite year round, but I will always celebrate it during autumn.

I made the most delicious salad, and dressing to pair, for my first low FODMAP meal. The only real difference between this salad and how I would've normally made it is by adding garlic to the dressing... so if your digestive system is working properly, have at it with the garlic! This dressing is my all time favorite! It's creamy, yet still light! My tahini was super thick so I added extra water to my dressing.

Now to assemble the plate add: 1/2 cup black & white rice 2 cups mixed greens 1/2 cup sliced cucumber 1/3 cup thinly sliced carrots 1/3 cup sliced cabbage 1/2 cup sliced tomatoes 1/4 avocado sliced 3/4 cup sautéed bean sprouts (or fresh!) 1 cup crispy tofu 1 tbsp hummus fresh cilantro (this is a must!) then top the entire plate off with the salad dressing and enjoy!

This is another fall inspired salad, and filled with lots of nutrients and lots of yummy flavors! I roasted my Brussels sprouts in my air fryer and they came out perfect. The key to adding the cooked veggies to these salads (if you're meal prepping them) is to let them cool before adding them in! Here's what ya need! Dressing: About 1 & 1/2 tbsp. Balsamic Vinegar 1 tbsp. Maple Syrup The salad; 1/4 c. White Onion 1/2 c. Sliced Carrots 1-2 c. Kale (massaged in oli

we are just about in the fall season! it’s my favorite time of year for food— I’m obsessed with all fall flavors! especially carrot cake, even though I eat it year round :) I love to bake with super simple, whole food ingredients, and rarely add sugar. I also prefer lighter baked goods that I make with protein powder instead of flour. I love this because as a vegan, I already eat lots of carbs, and am always trying to get extra protein in my body, so swapping flour for protei