Loaded Baked Potato with Chili Beans, Tomatillo Salsa, and Avocado

Potatoes are a great pantry staple and full of good vitamins. It’s also budget friendly and so simple and delicious!  This recipe is great using sweet potatoes and black beans too!

Yield: 3 servings


3 russet potatoes

1 can chili beans

1 avocado

salsa (any kind you like)


Pre heat your oven to 400*F.

Wash the potatoes and pat dry. Wrap with aluminum foil and poke with a fork a few times. Place the potatoes on a baking sheet and bake 45-60 minutes until fork tender. Remove and let cool.

Heat beans on the stove 5 minutes.

Slice avocado in half and remove the pit. Scoop out and mash with fork.

Remove the foil and slice each potato in half.

Add 1/3 of the beans over each potato, add salsa, and 1/3 of the avocado over each potato and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Strawberry and Banana Smoothie with Spinach and Dates

This one in particular is a new favorite of mine. The Dates give some sweetness and the extra banana makes it really smooth and creamy. Grab your blender and let’s get started.

Yield: 1 smoothie


2 ripe bananas

3 dates – pitted

1/2 cup fresh strawberries

1 cup fresh spinach

1/2 cup fresh romaine

1 cup filtered water

1/4 tsp. cinnamon

a few ice cubes



Combine all ingredients into your blender, mix until smooth and enjoy.

Let me know what you think in the comments below! If you have made this recipe, tag me on Twitter and Instagram under @noshchefjulie

Dark Chocolate Covered Pretzels

I made a bunch of these for holiday gifts. There easy, delicious, and so much fun to do. I also love to have these as a late night snack. Grab your vegan chocolate and pretzels and let’s get started!


Yield: 1 pound of chocolate covered pretzels


1 lb. (16 ounces) bag of pretzels (any shape you like)

8-12 ounces of dark chocolate chips

Garnish: (optional) crushed up candy canes, colored sugar, or sprinkles


You’ll need to set up 1-2 baking pans lined with parchment paper or silicone mats

In a microwave safe bowl you can heat the chocolate chips in 30 second intervals stirring after each time interval, until melted.

Or you can melt the chocolate over a double boiler. Using a small pot filled with 1 inch of water and heat to a simmer. Place a glass bowl on top of the pot with chocolate chips inside and continue to stir until melted through.

Take your pretzels and dip them in the chocolate, shake off excess, and lay on lined baking sheet.

once all the pretzels are dipped, sprinkle or dip pretzels in the garnish of your choice and set on baking sheets in the fridge or freezer for about 30 minutes to completely set.

Once chocolate has cooled and firmed take out and let them come to room temperature 5-10 minutes. It makes them easier to come off the trays, if they are too cold the pretzels can break.

Wrap as gifts or enjoy these treats for yourself.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!


Rise and Shine Tofu Breakfast

Breakfast is my favorite time of day, especially when I have the morning off and I can make something special. This tofu scramble is a great alternative to eggs, it packs a good amount of protein and has fewer calories. Tofu is also cholesterol free. This is a nice healthy dairy-free breakfast option that’s great for anyone looking for something healthy, and not to mention delicious.

Note: Tofu is usually packaged in water. You will need to drain all the water out once opened, and need to press all the water out. This will give it a better texture, and will not fall apart when cooked. To do this, use a cutting board and wrap the tofu in a clean towel, or you can also use a few paper towels.  Next place a few heavy books on top of the tofu carefully and the weight will press the water out. This usually takes 15-20 minutes to complete. Once the water is all out, the tofu will feel more compact and sponge like.

Yield: 4 servings


1 package of extra firm tofu, pressed and dried.

1 roma tomato

1 small yellow squash

1 tbsp. turmeric

3 scallions

1 tsp paprika

1 tsp. onion powder

2-3 tbsp. olive oil

3 tbsp. water or vegetable stock

pepper to taste



Once you have the tofu pressed, cut into thirds, then cut into a small dice.

Wash and dry all produce.

Cut the tomato, scallions, and squash into a small dice. 

In a small saute pan, heat to medium high and add in the olive oil.

Once hot add in the tofu and gently stir until slightly golden. Add in the tomato, scallions, and squash and cook 3-5 minutes.

Add in the turmeric, paprika, and onion powder and stir until well coated, cook for 2 minutes and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Vegan Pesto with Basil, Walnuts, and Flax Seeds

Pesto is one of my great loves, and this one is dairy free! I love this with pasta salads, zoodles, wraps, and roasted vegetables is wonderful too.


4 ounces of fresh basil

1/2 cup walnuts

1 tbsp.  ground flax-seed

1-1 1/2 cups olive oil

salt and pepper, to taste



In a blender/ food processor combine the basil, walnuts, flax-seed, and olive oil.

Blend until well processed, and add more oil until desired consistency is reached,and season with salt and pepper to taste.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Vegan Chocolate Blueberry Smoothie with Cinnamon

The combination of rich chocolate, sweet blueberries with a hint of cinnamon is so delicious! Grab your blender and try this one, you won’t regret it! 

Yield: 1 large or 2 small smoothies

Vegan Chocolate Blueberry Smoothie with Cinnamon


1 cup dairy-free chocolate milk

1 cup water

1 frozen banana

1/2 cup frozen blueberries

1 tsp. cinnamon

3-6 ice cubes


Add all the ingredients into a blender, and mix until well blended and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!


Raw Banana Ice Cream

If you want a fast sweet treat bananas are the perfect option! Frozen bananas lend the perfect consistency similar to real ice cream, without the extra fat and sugar. Add in any toppings you like and you’ve got the perfect dessert. I love to add in dark chocolate chips, fresh blueberries, strawberries, walnuts, cashews, and top it all off with  dairy-free whipped cream and chocolate sauce. The combination possibilities are endless!

Note: The less ripe the bananas are the less sweet the ice cream will be. For the best ripeness, choose bananas that are slightly green, but not overly ripe where its mushy and is browning. Try to get ones that are firm and somewhere in the middle ground.

Note: Cashew milk makes a creamy ice cream and a richer flavor, while almond milk is less rich. Try coconut, rice, or hemp milk. They all lend different sweetness and richness to the dish. Store bought nut milks are cooked, so if you make your own at home this stays raw!

Yield: 2 servings


2-3 frozen bananas

1/3 cup non-dairy milk.

toppings of your choice


First you need to peel the bananas, cut them up into 1 inch slices and place them in to a tupperware container and freeze them at least for 2 hours, or overnight.

Using a food processor, add the frozen banana slices and milk. Blend well until creamy in consistency. You can add more milk slowly if needed. Add in any extras you want in the mix and blend. Serve and garnish with your choice of extra toppings and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Sweet Potato Fries

When I have a craving for fries, I love to make these simple and delicious wedges. I love the combination of smoked paprika and the sweetness of the potato. Serve with a simple sauce and see how fast these go!

Yield: 2 servings


2 sweet potatoes

1 tsp. paprika

salt and pepper



Pre heat your oven to 350* F. Line 2 trays with foil and set aside.

Wash and scrub potatoes well and pat dry. If you don’t want the skins peel the potatoes.

Cut the potatoes in half or into thirds, and slice into wedges. Spread them evenly and into a single layer over each tray.

Sprinkle over the top some salt, pepper, and smoked paprika.

Bake 15 minutes, lightly toss, and bake an additional 15 minutes.

While the potatoes are cooking you can make a simple dipping sauce. Just mix 50% vegan mayonnaise with 50% ketchup or salsa and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!


sweet potato wedges with smoked paprika

Vegan Thousand Island Dressing

This dressing is great with salad, veggie burgers, raw veggies, and baked or roasted potatoes and vegetables too. It’s tangy and slightly sweet.

Yield: 8-10 servings


1/2 cup vegan mayonnaise

1 tbsp. ketchup (sugar-free)

1/2 tsp. onion powder

1/2 tsp. turmeric

2 small pickles (about 2 tbsp. when minced)

1/2 tsp. paprika

1/2 tsp. black pepper


Mince the pickles and mix with all the remaining ingredients in a small bowl and serve. 

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Vegan Ranch Dressing

I love to make homemade dressings, its much cheaper than buying at the store, and you can customize them however you like. I love this one on spinach salads and raw veggies. Pictured I made a salad with shredded green cabbage, carrots, broccoli, cauliflower, and celery. This dressing is so delicious, I have to make a double batch!

Yield: 8-10 servings


1/2 cup vegan mayonnaise

2 tbsp. cup fresh parsley, minced

1/2-1 tsp. dill 

1/2 tsp. pepper

1 tsp. white vinegar

1/2 tsp. onion powder

pinch of sea salt


Wash the parsley and pat dry and mince the leaves. 

In a small bowl add all ingredients and mix well. 

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Vegan Ranch Dressing

Plant-based Burgers with Cilantro

This dish is a light and healthy way to have your burger fix. The chickpeas have a great texture when blended and the fresh herbs really stand out in this dish. Serve with your favorite toppings on a roll, or as is with a salad and your favorite dressing. This mix is also great to make falafel!

Yield: 4 patties


1 can chickpeas

1/3 cup fresh parsley

1/3 cup cilantro

1 tsp. turmeric

1 tsp. paprika

1/2 lemon

2 garlic cloves

1 tsp dijon mustard

1 1/2 tbsp. flour

salt and pepper


Wash all produce and pat dry.  Mince the cilantro, parsley, and garlic.

Drain and rinse the chickpeas well and transfer to a food processor or blender. Add in the cilantro, parsley, garlic, dijon, paprika, and turmeric. Add the flour and  a pinch of salt and pepper. Juice the lemon and blend until beans are still a little chunky, but not completely into a paste, like a hummus for example. If the mixture is too thick, just add a little hot water 1 tbsp. at a time. If the mix is too wet, add a little more flour. The mix shouldn’t stick to your hands when forming the patties.

chickpea burger mix

Divide the mixture into fourths and form into balls. Grab a plate or tray and press the balls flat.  Once the patties are formed, place on tray or plate and refrigerate for 15 minutes.


In a large skillet and add a little oil and heat on medium. When pan is hot, add patties and cook on each side for 3-5 minutes, or until slightly golden on each side and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

chickpea burgers

Pineapple Triple Berry Smoothie

This smoothie is sweet and refreshing and the touch of cinnamon compliments the berries so well. Grab your blender and you’ll have this one done in 5 minutes. I love using frozen fruit, especially in the winter when it may not be seasonal, you can still get all the nutrients and save money too.


Yield: 2 smoothies or 1 large


1 1/2 cup pineapple juice, or filtered water

1 cup homemade almond milk

1/2 cup pineapple

1/2 cup frozen mixed berries (blueberries, strawberries, and raspberries)

1 banana

1 cucumber

3-4 ice cubes

1 tsp. cinnamon


Wash and peel the cucumber and banana and slice into chunks.

In the blender add the juice or water, milk, frozen fruit, cucumber, banana, cinnamon and ice. Blend well and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!



Baked Portabella Mushrooms

Baked Portabella Mushrooms with Kidney Beans, Green Beans, Walnuts, and Fresh Basil.

This simple recipe has less  than 10 ingredients and minimal prep time.  Mushrooms are a great meat substitute you can use in so many ways. This recipe is great as is, over wild rice, lentils, or even on top of a salad.

Yield: 2 servings


2 portabella mushrooms

1 can dark red kidney beans

1 can french cut green beans

olive oil

fresh basil (3-4 leaves)

2 tbsp. raw walnuts

salt and pepper, to taste



Wash the mushrooms and pat dry. You can remove the insides with a spoon if you prefer.  Drain and rinse the kidney beans and green beans.

Pre-heat the oven to 350*F.

Slice the mushrooms into thick strips about 1 inch.

In a 9 x 13  glass baking dish, add the kidney beans and green beans, and add  2 tbsp. of water. Lay the mushrooms on top, drizzle a little olive oil and add salt and pepper to taste.

Bake  15 minutes, stir well to let the liquid absorb better with the mushrooms, and bake an additional 10-15 minutes.  Chop the fresh basil leaves and add to mix with walnuts. Lightly toss and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Baked Portabella Mushrooms

Pineapple and Parsley Detox Smoothie

This smoothie is so refreshing! The combination of fresh parsley and pineapple juice is so cleansing, and cool. This has become a new favorite of mine to make in the mornings. For quick smoothies I like to keep peeled frozen cucumber in the freezer along with bananas, and other fresh fruits to make smoothies a breeze. Grab your blender and let’s go!

Note: Always peel your bananas before freezing, and chop your cucumbers, and fruits up into chunks so its easier and faster to blend.


Yield: 1 large or 2 small smoothies


1 cup almond milk
1 cup pineapple juice
1/3 cup frozen nectarines
1/2 frozen banana
1/2 cup collard greens
2 tbsp. fresh parsley
1/2 frozen cucumber

Wash collard greens, and parsley. In a blender add the pineapple juice, almond milk, nectarines, banana, cucumber, parsley, and collard greens. Blend until well combined.  If the smoothie is too thick, feel free to add filtered water or more milk or a few ice cubes to make it extra cold. Drink and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!



Savory and Sweet Mason Jar Salad

I’ve been on a meal prep kick, and salads are so fast and easy to make. I always bring my lunch to work so these are great to make quickly and have a fresh and healthy lunch.

Yield: 1 salad

1 1/2 cups fresh spinach
1/4 cup chickpeas
2 tbsp. Raw pumpkin seeds
1/2 cup red seedless grapes
5 dried apricots


Wash spinach and rinse chickpeas. Fill mason jar with spinach, chickpeas, grapes, apricots, pumpkin seeds.

Enjoy with your favorite dressing, or make a quick one use olive oil, fresh lemon juice and a touch of salt and pepper.

mason jar salad

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Mixed Berry Salad with Spinach and Walnuts

This spinach salad is so light and the fresh berries make a great combination. Try it with my  sesame ginger dressing, recipe below.

Yield: 2 salads


3 cups fresh spinach leaves

1 cup mixed berries (blueberries, raspberries, and strawberries)

1/2 cup raw walnuts

1/2 cucumber

2 celery stalks

1 tbsp. sesame seeds

For the dressing:

2 tbsp. olive oil

1 tbsp. pickled ginger and brine

2 tbsp. sesame oil

pinch of salt and pepper


Wash and pat dry the spinach leaves well. Wash all the berries and pat dry. Trim the strawberries and discard the tops. Slice the strawberries in half or in quarters. Crush the walnuts into smaller pieces. Wash and slice the cucumber and celery.

For the dressing:

In a small bowl combine the olive oil, sesame oil, pickled ginger with the brine, and a little salt and pepper. Mix with a fork and add more oil/ brine to reach desired consistency.

In a large bowl toss the spinach, berries, cucumber, celery, and walnuts together. Drizzle the dressing over the salad as desired and gently toss. Sprinkle the sesame seeds on top and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Chocolate Protein Shake with Spinach

This is my morning go to. This shake is packed with healthy protein and vitamins. It’s a light and refreshing drink that keeps me full and gets me moving in the morning! Just a few ingredients and you’re ready to start the day. Grab your blender, and let’s get started.

Note: This is a great basic shake recipe, so feel free to add any extras you want like matcha powder, frozen berries, flax seeds, fruit juice, or yogurt. When you have over ripe bananas, peel and cut into thick slice and store them in your freezer for a quick and easy addition to any smoothie .

Yield: 1 large or two small smoothies


1 cup dairy free milk like almond, coconut,  oat, or hemp

1 cup filtered water or fruit juice of your choice

1/2 frozen banana

1 1/2 cups fresh spinach leaves

1-2 stalks celery

1/2 cucumber peeled

1 scoop chocolate plant-based protein powder

3-4 ice cubes


Wash all produce and pat dry. Chop the celery into 1 inch pieces, peel the cucumber, and slice into 1 inch slices.

In the blender add all the liquid first then the protein powder and blend. Then add the spinach, celery, cucumber, banana, and ice cubes. Blend well and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!


Simple Three Bean Chili with Corn

I love making chili, it’s so simple, healthy, and easy on your budget. Most of the ingredients are pantry staples, so you might have it all on hand.  Prepare this in the morning and by the time you get home, you’ll have a lovely dinner ready to go.This recipe is a basic vegetarian and vegan option, so feel free to step this up with adding some protein like shredded chicken or ground turkey, some whole grains, or extra veggies.  Grab your crock pot and let’s get started!

Note: I like to add some turmeric to my chili for anti-inflammation and healthy benefits to this recipe. Also if you’re pressed for time, cook on the stove and combine everything in a large pot.  Heat up to boiling, turn heat down to medium low, and cover. Cook 30-45 minutes, and enjoy.

Yield: 10 servings


1 can diced tomatoes (fire-roasted, stewed, any flavor you like)

1 can pinto beans

1 can kidney beans

1 can chili beans

1/2 cup salsa ( any kind you like)

1/2 onion ( white, yellow, or red)

1/2 corn (optional)

1/2 tsp. turmeric (optional)

1 tsp. onion powder

1 tbsp. chili powder

1 tsp. cumin

1 cup water or vegetable broth



Wash and dice the onion, rinse the kidney and pinto beans, and add into the crock pot.

Next add in the diced tomatoes, water or broth, corn, salsa, and all the spices. Stir, cover, and cook on high for 4-6 hours, or on low for 6-8 hours and enjoy!

I like to serve this with  avocado, fresh cilantro, tortillas, and over baked sweet potatoes is so delicious!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Sprinkle Banana Muffins

Sprinkles make everything better! I love the little pops of color and these muffins are so moist and delicious! I used almond extract and a sugar substitute splenda so this recipe is 99% sugar free except for the sprinkles!

funfetti banana muffins

Yield: 16 muffins


1 1/2 cups all purpose flour

2 eggs (use an egg liquid substitute or use 3 tbsp. of unsweetened applesauce)

4 frozen bananas- thawed to room temp

1/2 cup non dairy butter- softened to room temperature

1 tsp. baking soda

1/2 tsp. salt

1 tsp. almond extract

1/2 cup sugar (white, brown, or splenda)

2 tbsp. colored sprinkles



Pre-heat the oven to 350* F.

In a mixing bowl cream the butter and sugar together.

In a separate bowl combine the flour, baking soda, and salt together and lightly mix.

Add in the almond extract to the creamed butter and sugar. Add in the bananas and mix on a medium speed until desired consistency is reached. I like my batter a little lumpy. Next turn the speed to low and add in the egg substitute or applesauce and mix.

Now add in half of the dry mixture into the wet. Try not to over mix, and scrape down the sides. Add in the remaining half of the dry mix into the wet, and scrape the sides after mixing to make sure its all incorporated.

Add the sprinkles and gently fold into the mix.

Line 2 baking muffin pans with liners and spray with non-stick if desired. This recipe will make 16 muffins. Fill each liner 3/4 full with muffin mix.

Bake 25 minutes at 350*F or until a toothpick comes out clean. Let cool and enjoy!


These muffins are a delight! I had a lot of fun making them and the use of almond extract instead of the traditional vanilla made this really stand out! I hope you enjoy these muffins as much as I do.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Raw Cucumber and Tomato Salad

I love when tomatoes come in season, so sweet I can’t stop eating them! This refreshing salad is packed with flavor, simple ingredients, and minimal prep. Perfect for summer evenings to compliment any dish.

Note: This salad is a great basic recipe, it’s also amazing with the addition of fresh herbs like mint, basil, or dill.

tomato salad

Yield: 2 servings


1/2 cucumber

2 roma tomatoes, heirloom, any kind you like

1/4 red onion

1 celery stalks

olive oil

white vinegar

salt and pepper


Wash and pat dry all produce.

Dice the tomato, onion, and slice the celery into thin slices. Peel the cucumber and dice. In a medium bowl add in the tomato, onion, and celery. Drizzle 1-2 tbsp. of olive oil and vinegar. Season with a little salt and pepper, to taste and lightly toss.

You can serve right away or chill in the fridge for about an hour so the salad can marinate and deeper flavors will develop.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

tomato salad

tomato salad