Welcome to our Daniel's Fast Recipe Blog!

Ingredients:

- 1 Banana (Fresh or Frozen)

- 1 Cup, Strawberries (Fresh or Frozen)   

- Kale (add as desired)

- Spinach (add as desired)

- 1 Cup, Coconut Yogurt 

- Ice (optional; best to use with fresh fruits)

Instructions: Blend all ingredients until smooth. May add a touch of fruit juice or non-dairy milk as needed to reach texture of your liking. 

Ingredients:

- 1/2 cup Rolled Oats

- 1 Tablespoon, Chia Seeds 

- 1 Cup, Non-Dairy Milk, Unsweetened

- Spinach (add as desired)

Instructions: Put ingredients into a Mason jar or covered dish, and refrigerate overnight. Add fruit and nuts in the morning.

Ingredients:

- Peanut Butter

- Sliced Strawberries, Bananas or Kiwi

- Wheat or Whole Grain Bread

Instructions: Toast your bread of choice and top with Peanut Butter spread and fruit.

Ingredients:

- 1 Banana (Fresh or Frozen)

- 1 Cup, Pineapple (Fresh or Frozen) 

- 1 Cup, Mango (Fresh or Frozen)

- 1 Cup, Coconut Yogurt 

- Ice (optional; best to use with fresh fruits)

Instructions: 

Blend all ingredients until smooth. Add a touch of fruit juice, Almond Milk or non-dairy milk as needed to reach texture of your liking. Top with fruit chunks, nuts, shredded Coconut and Chia seeds. To drink as a smoothie, add more liquid to smoothie mix and exclude toppings. 

Ingredients:

- Whole Wheat or Whole Grain Bread

- 1 Ripe Avocado 

-  Lemon Juice or Lime Juice

- Salt, Pepper or Everything Bagel Seasoning

- Optional topping: Cilantro

Instructions: 

Toast bread of choice. Mash avocado, add Lemon or Lime juice. Spread on toast and top with seasoning for taste.

Ingredients:

- 1 Cup of Oatmeal or Plain oatmeal packet

- Sliced Apples or fresh fruit of choice

- Cinnamon

Instructions: Prepare oatmeal with non-dairy milk. If topping with Apples: sauté them in Coconut oil. Add to oatmeal as a topping and sprinkle with Cinnamon.

Ingredients:

- Non-Dairy Yogurt

- Blueberries

- Sliced Strawberries

- Sliced Bananas

- Unsweetened/Sugar-Free Granola or Nuts mix

-Optional: Chia Seeds

Instructions: 

Add fruit, granola and nut toppings to a bowl of yogurt.

Ingredients:              

- Spring Mix              

- Tomatoes               

- Strawberries        

- Red Onions            

- Walnuts

Salad Dressing:

- Raspberry Fruit Preserve (Unsweetened)

 - 2 Teaspoons of Red Wine Vinegar

 - 1 Teaspoon of Dijon Mustard

 - 4 Tablespoon of Olive Oil

 - Salt, Pepper and a splash of water. 

Instructions: 

Mix salad dressing ingredients together, pour over salad. Optional: Pair with Peanut Butter Toast.

Ingredients:

- 2 cups of fresh Spinach

- 1 cup of frozen Mango

- 1 cup of Strawberries (fresh or frozen)

- 1/2 cup of unsweetened Almond milk

- Ice

Instructions: Starting with the spinach, combine all of the ingredients in a blender and blend until smooth. Add more Almond milk to thin out mixture if needed.

Ingredients:              

- Portobello Mushrooms            

- Red and Yellow Peppers     

- Red Onion         

- Taco or Fajita Seasoning  

- Olive oil

- Optional: Black Beans          

Instructions: 

Slice vegetables. Toss vegetables in olive oil and Taco/Fajita seasoning. Roast at 400 degrees for 20 minutes. Flip halfway through. Warm Whole Grain tortillas and fill with veggies. Simmer Black Beans with Garlic and Salt. Pair with Black Beans.

Ingredients:

- Pack of large Portobello Mushroom caps

- 1 Onion

-  Italian seasoning, Salt & Pepper and Olive oil.

Instructions: (A grill pan can be used if available)  Heat pan with Olive oil. Place mushroom caps in pan, brush with Italian Seasoning, Salt, Pepper & Olive oil mixture. Cook for 4-5 minutes each side. Sauté onions (optional). Pair with Asparagus and Potatoes.

For Sandwiches: Slice mushroom and onions. Sauté with Italian Seasoning, Salt & Pepper and Olive oil. Put on a long Wheat roll w/ vegan Mayo, Lettuce and Tomatoes.

Ingredients:               

- Avocados          

- Cilantro

- Jalapeños           

- Red Onion          

- Fresh Garlic           

- Lime Juice 

- Salt & Pepper

- Optional: Hot Sauce                 

Instructions: 

Cut Avocados into cubes, add diced onion, jalapenos, cilantro and garlic. Mix together. Add seasonings and Lime juice to taste. Pair with warmed Wheat tortillas.

Ingredients:

- Sweet Potatoes

- Kale

- Garlic

- Red Onions

- Salt & Pepper

- Raisins

Instructions: While sweet potatoes are baking ….. chop Kale, Garlic, Red Onions, Salt and Pepper. Then saute. When done, add Raisins to the Kale and top baked Sweet Potato with mix when done. Pair with a salad as side dish.  

Ingredients:

- Avocado

- Wheat, Rye or Whole Grain bread

- Hummus

- Spring Mix

- Red Onion, Tomato, Cucumber, 

- Salt, Pepper and Garlic powder

- Lemon

Instructions: Slice a ripe avocado, toasted wheat or rye bread. Spread on hummus, or vegan mayo. Add spring mix, sliced thin red onions, tomatoes, cucumbers, salt, pepper, garlic powder. Squeeze the lemon.

Ingredients:              

- Brown Rice 

- Onion

- Garlic

- Broccoli

- Carrot

- Red and Green Peppers

- Salt & Pepper

- Garlic Powder

- Olive oil 

Instructions: Make brown rice. While rice is cooking, sauté onions and garlic. Roast Broccoli, sliced Carrots, Red and Green Peppers with salt, pepper, garlic powder and olive oil at 400 degrees for 15 minutes. Flip vegetables halfway through cooking. Top rice with roasted vegetables and sprinkle with Sesame seeds and Soy Sauce. 

Ingredients:              

- A pack of frozen Cauliflower Rice 

- Butternut Squash

- Brussel Sprouts

- Asparagus

- Cilantro, Red Onion and Lime

- Salt, Pepper and Olive Oil

Instructions: Cook Cauliflower rice per package instructions. Cut and roast Squash, Brussel Sprouts and Asparagus at 400 degrees. (Asparagus has a shorter cooking time. Please cook separately. Season with salt, pepper, olive oil and top with fresh Cilantro, diced Red Onion and a squeeze of Lime.

Ingredients:

- Fresh Zucchini Noodles (ACME Market or Whole Foods)

- Red Bell Pepper              

- Carrots

- Red Cabbage                     

- Onions

Sauce: 

- Organic Peanut Butter   

- 1 Tbsp Soy Sauce        

- 1/2 Lime

- 1 Tsp Fresh Ginger          

- 1 large Garlic clove 

- 1 Tsp of Sriracha  or Cayenne Pepper

Instructions: 

After the vegetables are sautéed, remove from the pan. Sauté zucchini noodles for 2 minutes. Move to a bowl, add other veggies and sauce. Garnish with cilantro, green onion (also known as scallions), and crushed peanuts.

Ingredients:

- 1 Whole head of Cabbage

- Olive Oil 

- Garlic Powder

- Paprika

- Salt & Pepper

- Red Pepper Flakes

Instructions: 

Slice Cabbage into rounds, like a steak.  Brush with olive oil and seasonings. Bake at 400° for 15 to 20 minutes- until golden brown. Pair with baked Sweet Potato or roasted Broccoli.

Ingredients:

- 3 Fresh Crushed Garlic Cloves

- 1 can of Black Beans                      

- 1 can of Kidney Beans                    

- 1 Sweet Potato (peeled & diced)   

- 1 can of Crushed Tomatoes           

- 1 cup frozen Corn                             

- Diced Red Bell Pepper                     

- 1 diced Carrot                                    

- 1 chopped Yellow Onion                

 - 1/4 tsp. Salt & Pepper

- 1 tsp. Chili Powder

- 2 tsp. Cumin

- 1/2 tsp. dried Oregano

- 2 tbsp. mild Garlic Powder

- 2 tsp. Smoked Paprika

- 1/4 tsp. Cayenne Powder

 - 3/4 cup Vegetable Broth

Instructions: In a large pot, sauté vegetables at medium heat for 5-7 minutes. Stir frequently. Add spices and stir for 30 seconds. Simmer and add tomatoes, beans, corn and vegetable broth. Bring to a boil. Reduce heat, simmer for 30 minutes or until chili thickens. Garnish with Cilantro and cubed Avocado. 

Ingredients:              

- 1 whole Portobello Mushroom cap 

- Yellow Onion

- Spinach

- Hummus or Vegan Mayo

- Wheat or Whole Grain bun

- Salt, Pepper, Italian seasoning and

 Olive Oil

Instructions: Cook in a grill pan or regular skillet with Olive Oil. Cook on both sides until tender. Sauté yellow onion, spinach with a little Soy Sauce. Place mushroom and toppings on a bun with Hummus or Vegan mayo. Pair with Sweet Potato Wedges.

Sweet Potato Wedges 

- Cut Sweet Potato into wedges

- Season with Salt, Pepper and Olive Oil

- Bake at 400 degrees for 10-15 minutes

- Sprinkle with Cinnamon

Ingredients:              

- 1-2 cups Bulgur Wheat

- Onion 

- Mushrooms

- Cooked Lentils (Trader Joe's)

- Lemon

- Salt, Pepper and Red Pepper flakes

Instructions: Boil Bulgur Wheat for 15 min.

(cooks like rice). 

While Bulgur wheat is cooking, sauté  onions and mushrooms. Add salt

and pepper. Once they are tender, add  cooked Lentils, then mix in Bulgur Wheat when done. Garnish with fresh parsley and a squeeze of lemon. 

Pair with roasted Broccoli seasoned with salt, pepper and red pepper flakes.

Ingredients:              

- Whole Cauliflower 

- Cilantro

- Parsley

- Fresh Garlic

- Lemons

- Salt, Pepper, Red Pepper Flakes and Olive Oil

Instructions: 

Cut a whole cauliflower into 4 steaks. Using a cast iron pan to cook, brush cauliflower steaks with olive oil, salt, and pepper. Brown on both sides then bake in the oven on 400° for about eight minutes- until tender. 

Chimichurri Sauce:

Combine the following ingredients in a food processor or a blender: 

1 cup Cilantro

1 cup Parsley

2 cloves fresh Garlic, 

Salt, Pepper, Red Pepper flakes, 

Juice of 2 Lemons

Olive oil 

2 tablespoons of red wine vinegar

Mix it all together. 

Pair with  a salad of sliced tomato,

cucumber, and red onions, add salt, and pepper. Drizzle with olive oil.