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Vanlife, Travel and Lifestyle

Breakfast Pudding



Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time : 25 Minutes Serves: 1


 



 

INGREDIENTS


1/4 cup chia seeds

2 tbsp ground flaxseeds

1 tsp stevia

1/2 tsp vanilla extract

1/2 cup plant milk

1 tbsp maca root powder

cinnamon to taste

handful dark chocolate chips

coconut flakes

1/2 cup frozen blueberries


 

DIRECTIONS


  1. Mix the chia seeds, flax seeds, maca powder, vanilla extract, cinnamon and plant milk in a bowl, stir and place in the fridge for 15-20 minutes.

  2. In a small pan, add the blueberries and stevia and let simmer for 10- 15 minutes.

  3. Sprinkle the coconut flakes, and chocolate chips over the chia/ flax pudding, add the blue berries, and drizzle agave overtop (optional), and enjoy!

 


 

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Autumn Squash Salad



Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time : 25 Minutes Serves: 1-2


 



 

FOR THE SALAD


A base of mixed greens

1 handful of roasted chickpeas, bake 1 can of rinsed chickpeas with olive oil on a baking sheet at 400° F for 20 min.

1/2 cup cooked quinoa, refer to package directions

1/4 cup red cabbage sauerkraut

1 tbsp sunflower seeds

1 tbsp hemp seeds

Drizzle dressing over top.

 

FOR THE DRESSING

1/4 cup tahini

1 tbsp tamari

1/2 a lemon, juiced

1/2 tsp dijon mustard

1/4 cup filtered water

1 tsp garlic powder

salt and pepper to taste


Put all ingredients into a mason jar, cover with lid, and shake to mix. Makes enough dressing for 3-4 servings.


 


 

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Roasted Butternut Squash



Prep Time: 5 Minutes Cook Time: 45 Minutes Total Time : 50 Minutes Serves: 8


 



 

INGREDIENTS


3 tbsp vegan butter

1 onion, thinly sliced

1 butternut squash

1 cup chopped pecans

1/4 cup fresh parsley, chopped

2 tbsp brown sugar

salt and pepper to taste

DIRECTIONS


1. Place pecans on a baking sheet and roast at 350° F for 6 minutes.

2. Peel the squash and remove the seeds. Chop into cubes.

3. Add the butter to a large skillet over low-medium heat.

4. Sauté onion until translucent, about 10 minutes.

5. Add squash and brown sugar, toss to coat.

7. Cover and let cook until squash is tender, stir every few minutes.

6. Add salt and pepper, half the parsley and pecans, and stir.

8. Garnish with the rest of the pecans and parsley and enjoy as a side or in an Autumn Squash Salad!


 


 

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

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