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Recipes –
Pancakes
1/2 cup whole wheat flour*
1/4 cup vital wheat gluten*
1.5 cups of water (approximate)
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
*can sub a gluten free flour for wheat flour and protein powder for the vital wheat gluten if you want to make this gluten free.
Add all of your dry ingredients into a bowl and mix together. Add in your vanilla extract and slowly add in your water. You want this to be thick enough so that when you pour it on the skillet it doesnt spread out too much. Pour on a non stick pan in small smounts (i use a ladle for this) and cook 5-10 minutes on the first side. You should be able to easily put a spatuala under and flip it easily. Cook another 5 minutes on the second side. Serve with your choice of toppings. PS – i dont add any sweetener to the actual pancakes because i think it tastes good with maple syrup on top but if you want the pancakes to be sweeter add in sweetener of your choice.
Chili
1 cup red lentils
1/4 cup each kidney beans & pinto beans*
1/2 cup tvp (textured vegetable protein)
1/2 medium onion chopped
4 celery stalks chopped
2 clove garlic minced
28 ounces canned tomatoes
1 tbsp chili powder
1 tsp paprika and cumin
3 cups water
Turn your instant pot on saute and add a few tablespoons of water and your onions and garlic and cook 5 minutes until fragrant. Add in the rest of your ingredients and put on manual, high heat, sealed and cook for 20 minutes. Add salt and pepper to taste. You can also sub boullion for water.
If you use dry beans make sure to soak them overnight in water. You can also use canned beans.
1 cup lentils
1/2 cup chickpeas
2 cups cauliflower & broccoli (add any veggies you like)
1/2 large sweet potato
1/2 onion diced
3 cloves garlic minced
1 tbsp curry powder & garam masala
1 cup coconut milk
1 cup cubed tofu
2 cups water
Turn your instant pot on saute and add a few tablespoons of water and your onions and garlic and cook 5 minutes until fragrant. Add in the rest of your ingredients and put on manual, high heat, sealed and cook for 20 minutes. Add in your tofu last and salt and pepper to taste. You can also sub boullion for water.
If you are cooking any of these recipes on the stovetop saute your onions and garlic on medium/low heat. Once you add in the rest of your ingredients bring to a boil, reduce heat to a simmer, cover and cook 20-30 minutes.
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