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

APPLE PIE COOKIES BY FRANCESCA NARDELLI, MYPLANTBASEDKITCHEN RECIPE

Boston Cream donuts were always one of my favorites! The gooeyness of the cream filling covered in chocolate was just pure bliss to me. It's been a few years since I've had one, and randomly craved them, and knew I had to make something simple, fun, and yummy to satisfy my craving!

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.

I'm beyond obsessed with Mexican food, and this salad by far satisfies all of my Mexican cravings! I could (and probably will) eat this everyday for a long time! It's filled with flavor, super filling, and made with all sorts of fresh ingredients! It has lots of vitamins, and is packed with protein, and healthy fats! It's not too heavy, but still keeps me full! The best part of this salad is the tasty dressing. It's super simple, light and so flavorful! I used the Magiccos Fo

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