Creamy Garden Egg Salad

This egg salad is so creamy and full of fresh flavors from the garden like cilantro and cucumber. This simple meal is wholesome and delightful in the Summertime, it always takes me back to my childhood.

Yield: 4 servings

Ingredients:

6 eggs

3 sprigs of cilantro or basil

2 celery stalks

1/4 cucumber

3 tbsp. mayonnaise

1 tsp. whole grain mustard or dijon

1 tsp. red wine vinegar

1 tsp. white wine vinegar

salt and pepper to taste

Preparation:

Have a medium bowl of ice water ready for the eggs to cool once they are cooked.

In a small pot add in the eggs and fill with cold water until it covers the eggs by 2 inches.

Heat up to boiling and time it for 10-12 minutes until the eggs are hard boiled.

Take off the heat and drain the water. Carefully scoop out the eggs and place into the ice water. Let cool completely in the fridge for at least 10-20 minutes.

Once the eggs are cold, peel them and rinse in cold water.

Wash all produce and have a medium bowl ready.

Chop the eggs, celery, cilantro or basil, and the cucumber very small and add into the bowl.

Add in the mayonnaise, mustard, white vinegar, red wine vinegar, and mix well. Add in salt and pepper to taste and enjoy. Keep refrigerated for up to 4 days.

Breakfast Tacos

Is there anything better than tacos? Well maybe dessert but for breakfast I love making fresh tortillas and filling them with fluffy scrambled eggs, creamy avocado, tomato, salsa, and cilantro.

Note: see my recipes here for homemade corn tortillas

Homemade salsa with garlic and cilantro https://noshwithchefjulie.com/2020/05/03/homemade-salsa-with-garlic-and-cilantro/

Vegan note: Omit the eggs and pan fry up some firm tofu with spices like turmeric, paprika, black salt, and garlic.

Yield: 6 tacos

Ingredients:

6 tortillas

4 eggs

2 sprigs of cilantro

1/2 tomato

1 avocado

Salsa of choice

Oil

Salt and pepper (optional)

Prepatation:

Heat up the tortillas in a skillet until warmed one at a time, or 30 seconds in the microwave.

In a small bowl add all the eggs and whisk until well beaten.

Wash and dice the tomato and avocado. Mince the cilantro whole with stems attached.

In a small frying pan add a touch of oil and cook eggs stirring often until cooked through for 3-5 minutes.

Layer the tacos with the scrambled eggs, salsa, tomato, and avocado. Sprinkle the cilantro on top and add a touch of salt and pepper and enjoy.

Lentil Soup with Zucchini

This soup smells delicious and is filled with fresh vegetables, pasta, quinoa, and lentils. I love to make a big batch of this and enjoy it all week.

Yield: 8-10 servings

Ingredients:

8 cups water

3 carrots

3 celery stalks

1/4 onion

1 cup green cabbage

1/2 cup quinoa

1 cup lentils

1 cup egg noodles

1 zucchini

1/2 tsp. Salt

1 chicken or vegetable based bullion cube

Preparation:

Wash all produce and dice the celery, carrot, zucchini, cabbage, and onion.

In a large stockpot add in the cut vegetables, salt, water, quinoa, lentils, and heat up to a boil.

Add in the bouillon cube and stir a few minutes. Turn down the heat to low and let soup simmer 30 minutes.

Add in the pasta and cook for 15 minutes until the lentils are soft and the pasta is cooked.

Take off heat and enjoy.

Big Mexican Salad Loaded with Beans, Rice, and Cilantro

I love making a big salad filled with everything I have in the fridge at the time. This one is filled with beans, rice, and topped with cilantro. Salsa works great with this for dressing.

Yield: 1 Large Salad

Ingredients:

1 cup of kale leaves, stems removed and chopped

1 cup mixed greens

1/4 cup of corn

1/4 cup green or red cabbage

1/4 cup pinto beans

2 tbsp. cooked brown rice

4 whole sprigs of cilantro, minced

1 tomato, diced

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 tap. cumin

salt and pepper to taste

Preparation:

I made this using leftover cooked rice and beans. If making from scratch prepare beans and rice per directions and set aside.

Wash all produce, dice the tomato, mince the cilantro, and heat up the beans and rice with the garlic powder, cumin, and paprika on the stove for 3-5 minutes. Stir and cook until warmed through.

Chop kale, cabbage and toss with mixed greens in a large bowl or on a plate. Add tomato, beans, rice, corn, and top with cilantro.

Use your favorite dressing or mash an avocado with a little lemon juice and olive oil. Salsa also works great as a dressingSeason to taste with salt and pepper and enjoy.

Black Bean Tacos with Sweet Corn

There’s nothing better than tacos. I could eat them every day and the wonderful flavor combinations are endless! This is one of my favorites black beans and sweet yellow corn.

Yield: 6 tacos

Ingredients:

1 can sweet yellow corn

1 can of black beans or 1 1/2 cups cooked from dried beans

Mixed greens

Cabbage

3 Tomatillos or green tomatoes

6 small flour tortillas

1/2 tsp. Garlic powder or 1-2 garlic cloves peeled

Cilantro

Salt

Preparation:

Wash all produce. Slice the cabbage very thin. Cut the tomatoes or Tomatillos into quarters.

Drain and rinse the beans if using canned and drain the corn.

For the salsa: In a blender or food processor blend the tomatoes or tomatillos. Add 2 tbsp. of water and mix on high until well processed. Add in a pinch of salt, garlic, and a few sprigs of cilantro. If it’s too thick add more water. Add on more salt to taste.

Heat the beans and corn up in a small pot on medium heat for 3-5 minutes until warmed through.

Heat up the tortillas if desired in a skillet but constantly turning and flipping them about a minute on each side. Or microwave for 30 seconds.

Layer tortillas with all the toppings and enjoy!

Vegan Carrot Hot Dogs

This vegan version of a hot dog is so delicious, and much cheaper than those fake meat or tofu dogs you can get at the store!

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Yield: 3-6 servings

Ingredients:

6 carrots
Paprika
Onion powder
Salt
Pepper
Toppings for dogs like mustard, onion, relish, ketchup, anything you like!
Note: I used chopped white onion and brown mustard for mine. I also didn’t have hot dog buns when I made this recipe so in the picture I used sliced bread.

Preparation:

Preheat the oven to 400*F.

Boil a medium pot of water.

Wash, remove the carrot tops and peel. Rinse carrots and trim the bottoms if needed to fit the size of your buns. ( Save any scraps in the freezer for veggie broths or smoothie later on.)

When the water is bolling, add in the carrots and let cook for 20 minutes.

Get a small sheet baking pan ready and line with some foil, (for easy clean up later!)

When the 20 minutes is up, turn off heat and have your spices ready. Line the carrots on the baking pan and sprinkle each spice over the top of each carrot.

Bake at 400*F for 15 minutes.

When done take out, add to your buns and top with your favorites!

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Let me know what you think in the comments below! If you have tried this recipe, tag me on Instagram, Twitter, or Pinterest @noshchefjulie

Lentil Sloppy Joes

This sloppy joe recipe is a wonderful meal, hearty, tangy, and full of protein. Perfect for a meatless Monday treat. Flavored with tomatoes, bell pepper, and spices, this is a quick and easy meal everyone will love!

Yield: 2 servings

Ingredients:

1 cup lentils

2 tbsp. oil

2 cloves garlic

1 tsp. salt

1 tsp. garlic powder

1 tsp. celery salt

1 tbsp. turmeric

1 tsp. yellow or brown mustard

1 tsp. sweet paprika

1 tsp. smoky paprika

3 tbsp. tomato paste 

1 cup tomato sauce

1 cup water

4 hamburger buns

Preparation:

Boil a medium pot of water and add lentils let cook 25 minutes or until tender. Strain in colander and set aside.

Wash and dice onion and bell pepper. Peel and mince the garlic cloves.

In a large saute pan heat the oil with onion and green bell pepper on medium and cook about 5 minutes. Add in the  garlic, salt, garlic powder, celery salt, turmeric, mustard, paprika, tomato paste,  tomato sauce, and water.

Stir well and saute 10 minutes and add in cooked lentils. Turn heat down and low simmer for 15-20 minutes. Let cool  5 minutes or serve right away on open faced buns and enjoy!

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

Raw Vegan Carrot Sushi

Sushi is one of my favorite foods in the whole world. This is such a flavor punch full of raw veggies and it’s a great way to use leftover juice pulp! This raw vegan recipe is one of my favorites. If you do use juice pulp it is best to make this the same day.

Note: If you don’t have pulp, you can also puree vegetables in a food processor, just make sure to squeeze out all the water and use a cheesecloth bag.

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Yield: 2 rolls

Ingredients:

1 1/2 cups carrot juice pulp (squeezed dry in a cheesecloth bag to get water out)

1/2 cup mixed greens

1/3 cup avocado salsa (a mix of avocados and tomatillos)

1 tbsp. chia seeds

sesame oil

2 nori sheets

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Preparation:

In a bowl mix the pulp and chia seeds together.

Get a sushi mat and wrap in plastic wrap. Lay one sheet of nori on top.

Spread carrot mix on top of the nori in a thin layer. Spread some avocado salsa in the middle, and top with half the mixed lettuce. From the bottom, carefully cup your hands to press the roll while you roll up the sushi.

Slice the sushi with a sharp knife. I find it helps to wet the knife first.  Repeat this process for the second roll.

Top the sushi with a little avocado salsa and drizzle some sesame oil over the top. Grab your chopsticks and enjoy!

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

Easy Pinto Bean and Rice Burritos with Cilantro

This meal is a new go to…. it’s fresh, so easy, and great for taking to work for a quick lunch. These burritos are packed with flavor! The fresh cilantro is so yummy in this, and don’t forget your hot sauce!

Yield: 4 burritos

Ingredients:

2 cups cooked rice
4 tortillas
2 cups cooked or canned pinto beans
1 tbsp. tomato paste
1/3 cup of water
 1 tsp. chili powder
1 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tbsp. olive oil
fresh cilantro

Preparation:

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Cook rice, per directions…usually 1-part rice to 2-parts water with a pinch of salt. Heat to boil, stir and then cover and turn down heat to low and cook 15 minutes. Fluff with fork.

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Canned beans work also for this recipe. If making from dry, soak beans overnight. Drain water, rinse the beans well, and drain again. Easy slow cooker method: Add beans and enough water to cover beans up to 2 inches over so the beans have enough room to expand while cooking. You can add in onion or spices just wait to add salt until the end of the cooking process.

Cook on high 3-4 hours or low for 6-8 hours until they are tender. Drain excess water and you’re ready to go.

Wash and pat dry cilantro. Take a few stems and chop finely…including the stems.

In a small pot, heat the oil and the beans on medium heat. Add in the water and tomato paste and stir well 2-3 minutes. Next add in all the spices and stir. Cook for 2-3 minutes and take off heat.

To assemble burritos:

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Lay each tortilla out. Layer 1/2 cup of rice, and 1/2 cup of the beans over each tortilla in the middle. Top with fresh cilantro and roll up into burrito. Serve with salsa or your favorite hot sauce and enjoy.

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Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie

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

Ingredients:

3 russet potatoes

1 can chili beans

1 avocado

salsa (any kind you like)

Preparation:

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!
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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

Ingredients:

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

Preparation:

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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!
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

Ingredients:

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

Preparation:

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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

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

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

Preparation:

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.

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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

Ingredients:

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

Preparation:

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!

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

Ingredients:

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

Preparation:

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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!

Enchilada Lasagna

This lovely casserole is so simple, has less than ten ingredients, and not to mention delicious. Layers of corn tortillas, refried beans, enchilada sauce, diced tomatoes, corn, and fresh cilantro will make smiles all around the table.

Vegan Note: To make vegan, use fat free refried beans.

Yield: 8-10 servings

Ingredients:

8-10 corn tortillas

2 cups of cooked rice ( white, brown, Spanish, jasmine, any kind you like)

1 x 14 oz. can of refried beans

1 cup of corn

1 x 14 oz. can of diced tomatoes

2 tsp. cumin

fresh cilantro

Preparation:

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Preheat the oven to 350*F.

Wash the cilantro and pat dry. Remove the leaves and set aside.

In a baking dish 8 x 11 inches add the ingredients in two sets of layers so split all the ingredients into two portions.  Take a little of the enchilada sauce and brush the baking dish.

In single layers: start with the corn tortillas, refried beans, rice, corn, diced tomatoes, enchilada sauce, cumin, and cilantro. Repeat the layers one more time and bake in the oven for 45-60 minutes, and serve.

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

Hearty Stew with Green Beans, Navy Beans, Olives, and Sun-dried Tomatoes

This is a great family meal and all done in one pot. Stewed tomatoes make the base of this hearty meal with green beans, navy beans, capers, sun-dried tomatoes, and olives.

Serve as is with some good bread, over rice, grains, or pasta.

Yield: 8-10 servings

Ingredients:

1 can (15 ounce) navy beans, drained and rinsed

1 can (15 ounce) french cut green beans, drained

2 cans (15 ounce) diced or roasted tomatoes

1/2 cup Merlot or red wine (optional)

1 tbsp. sun-dried tomatoes

2-3 garlic cloves, minced

2 tbsp. capers

2 tbsp. kalamata olives, pitted

Preparation:

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In a medium-sized stew pot, add the wine, tomatoes, navy beans, and green beans.  Cover the pot and reduce heat to medium. Simmer for 15-20 minutes. Add the garlic, sun-dried tomatoes, olives, and capers. Cover and cook and additional 10 minutes and enjoy.

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

Vegan Baked Beans with Brown Sugar

Summertime is always filled with spending time outside. Picnics, barbecues, and gatherings with friends. This is a perfect dish everyone can enjoy; its vegetarian and vegan friendly. Navy beans, red beans, and sweet brown sugar make this a delightful treat.

Yield: 12 servings

Ingredients:

2 cans navy beans

1 can red beans or kidney beans

8 ounces of tomato sauce

1 tbsp. dijon mustard

1 small white or yellow onion

1 cup of water

3 tbsp. ketchup

2 tbsp. brown sugar

1 tbsp. garlic powder

½ tsp. sweet paprika

½ tsp. smoky paprika

¼ tsp. nutmeg

pepper to taste

Preparation:

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Drain and rinse the beans.

In a large pot add the beans, tomato sauce, water, onion, ketchup, Dijon, brown sugar, garlic powder, sweet paprika, smoky paprika, nutmeg, and pepper.

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Heat on high until boiling. Stir and turn down heat to medium low and cover.

Cook for 30 minutes, stirring occasionally. Let sit for 10 minutes and serve.

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

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Cinnamon Whole Wheat Pancakes

I love making pancakes in the morning, on weekends, or even for a quick dinner.  I like to make a batch of these and freeze them so I can have them at the ready when my craving hits. Then pop them in the toaster and pancakes are done!

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Yield: 16 pancakes

Ingredients:

1 cup whole wheat flour

1 cup rye flour

4 ½ tsp. baking powder

1/2 tsp. cinnamon

½ tsp. nutmeg

1 tbsp. natural cane sugar

1 scoop protein powder (optional)

2 flax-eggs (ground flax-seed and water) or a liquid egg substitute

3 cups almond milk 

Preparation:

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Note: To make 1 flax-egg take a small bowl and add 3 tbsp. ground flax seeds and 1/3 cup water. Lightly stir and let sit 5 minutes to bind. For this recipe make 2 flax-eggs.

In a medium bowl combine all dry ingredients together; whole wheat flour, rye flour, baking powder, cinnamon, nutmeg, sugar, protein powder, and flax-seed.

In a small bowl add the almond milk with the flax-eggs and whisk until well combined.

Using a mixer with the paddle attachment, add in the milk and flax-egg mixture. Next add in the dry mixture in a third at a time, mixing in between. Mix until just combined, and try not to over mix.

Heat a medium skillet on medium high. Spay with olive oil and cook the pancakes 2-3 minutes on each side and serve.

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

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Smoothie Bowl with Blueberry, Banana, Coconut, and Cashews

Smoothie bowls are an excellent way to start the day! Fresh blueberries, creamy bananas and Greek yogurt with a touch of cinnamon. Topped with flax-seeds, oats, cashews, and shredded coconut. This smoothie bowl is my new go to breakfast go to!

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Note: Use a dairy-free yogurt and milk found at most supermarkets.

Yield: 1 bowl

Ingredients:

½ cup plain or vanilla dairy-free yogurt

1 scoop vegan vanilla protein powder (optional)

½ banana

¼ cup blueberries

1/2 tsp cinnamon

½ tsp flax-seeds

1/3 cup non-dairy milk (rice, hemp, almond, any kind you like)

Garnish:

1-2 tbsp. cashews

1 tbsp. unsweetened shredded coconut

1 tbsp. flax-seeds

1 tbsp. whole rolled oats

 1 tbsp. blueberries

Preparation:

In a blender combine the yogurt, protein powder, banana, blueberries, cinnamon, flax-seeds, and milk. Blend until well combined and serve into a medium bowl.

Top with blueberries, coconut, oats, flax-seed, and cashews and enjoy!

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

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blueberry banana smoothie bowl