healthy

Easy to Make Peanut Butter Balls with Oats

Peanut Butter Balls with Oats and Flax Seeds

These peanut butter balls blend the creamy richness of peanut butter with the chewy texture of old-fashioned oats, complemented by a hint of sweetness and crunch from the coconut. The inclusion of ground flax seeds not only adds a subtle nutty undertone but also a boost of nutrients, making these treats both delicious and nourishing. Drizzled or coated with melted semi-sweet chocolate, they become irresistibly decadent. Perfect as a midday snack or a sweet treat after dinner, these balls are a testament to the magic that simple ingredients can create when combined with care.

Ingredients:

1 cup creamy peanut butter
1 cup old-fashioned oats
1/2 cup semi-sweet chocolate chips
1/4 cup ground flax seeds
1/4 cup honey
1/2 cup sweetened coconut flakes

Yield: Approximately 20-25 balls, depending on size

Instructions:

  1. Mix Dry Ingredients: In a large mixing bowl, combine the old-fashioned oat, ground flax seeds and coconut flakes.
  2. Add Wet Ingredients: Pour in the creamy peanut butter and honey. Mix well until all the ingredients are thoroughly combined. The mixture should be sticky and able to hold its shape.
  3. Form Balls: Using clean hands or a scoop, take a portion of the mixture and roll it into a ball, roughly the size of a golf ball. Repeat until all the mixture is used.
  4. Set: Place the balls on a baking sheet lined with parchment paper or a silicone mat. Refrigerate for at least 1 hour, or until the balls are set and firm.
  5. Serve and Store: Once set, transfer the peanut butter balls to an airtight container. They can be stored in the refrigerator for up to a week. Enjoy!

Chocolate Coating (Optional):

  1. In a microwave-safe bowl, melt the semi-sweet chocolate chips. This can be done by microwaving in 20-second intervals, stirring after each interval until the chocolate is smooth and fully melted.
  2. Dip each peanut butter ball into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the ball out, letting the excess chocolate drip off.

Notes:

If the mixture is too dry and crumbly, add a bit more honey or peanut butter to reach the desired consistency.
For a more robust flavor, you can toast the coconut flakes in a dry pan over low heat until golden before using them for coating.
These balls can also be stored in the freezer for longer shelf life, and they taste great chilled!

Editors Choice of Plant-Based Eating in Los Angeles

Los Angeles is full of gems and Sage Plant Based Bistro and Brewery happens to be one of them. This is a delightful restaurant that offers a unique and flavorful vegan dining experience. The restaurant is located throughout LA country (Echo Park, Pasadena, Culver City, Agoura Hills) and is known for its organic and locally sourced plant-based cuisine, as well as its in-house brewed craft beer.

From the moment you step inside, you can feel the welcoming and relaxed atmosphere of the restaurant. The décor is modern and simple, with an open kitchen that allows you to see the chefs in action. One of the first things that struck me about Sage was the menu – it’s full of creative, inventive dishes that use fresh, locally sourced ingredients. Whether you are vegan, vegetarian, or just looking for a healthy meal, you will find something that suits your tastes. The restaurant also offers gluten-free options, making it a great choice for those with dietary restrictions.

A must try dish at Sage Plant Based Bistro and Brewery is the Brazilian Avocado Plantain Wrap. This flavorful wrap is both comforting and indulgent. It was rich and satisfying without being too heavy. Another fan favorite is their cauliflower buffalo wings. These crispy, spicy, and tangy wings are made with fresh cauliflower and served with vegan ranch dressing, making them the perfect appetizer to share with friends. Sage Bistro also offers a wide range of craft beers on tap, all brewed in-house using traditional methods.

Will I come back to Sage again? YES. Quality food at an affordable price, you can’t beat that for a plant based restaurant. I would highly recommend Sage Plant Based Bistro and Brewery to anyone looking for a delicious, healthy meal in a welcoming atmosphere. Whether you’re vegan or just looking to try something new, you won’t be disappointed!

Address: 1700 Sunset Blvd Los Angeles, CA 90026 | (213) 989-1718 | Sage Bistro

How To Make Baked Sweet Potato Mac and Cheese

Baked Sweet Potato Mac and Cheese is a delicious twist on a classic comfort food dish. This recipe incorporates nutrient-dense sweet potatoes into the creamy, cheesy sauce for a healthier take on mac and cheese. The sweet potatoes add a subtle sweetness and creaminess to the dish, while also boosting its nutritional value. The result is a rich, satisfying meal that the whole family will love. Plus, this recipe is easy to make and can be customized with your favorite mix-ins and toppings. Give it a try and enjoy the delicious taste of sweet potato mac and cheese.

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Ingredients

  • 1 box penne pasta
  • 3-5 sweet potato (depending on serving)
  • 1 can of carnation condensed milk
  • 1 cups shredded sharp Cheddar cheese
  • 1 1/4 cups shredded sharp Cheddar jack cheese
  • 1 1/4 cups shredded sharp Mozzarella cheese
  • Feta Cheese (for topping)
  • 1 teaspoon salt
  • 1 teaspoon paprika pepper
  • Fresh parsley finely diced (for garnish) 

Instructions

  1. Preheat oven at 350 degrees.
  2. In a large pot of boiling water, cook the pasta until just tender, 7 to 9 minutes. Add in 1 Tbsp butter and salt. Drain once done; set aside.
  3. Meanwhile, cut the sweet potato in several several pieces or in half. Cook the potatoes in a large pot of boiling water until they are tender, 10-15 minutes.
  4. Once the sweet potatoes are done, allow the potatoes to cool down on a cooling rack and peel the skin off. Cut the potatoes into small pieces and sit aside.
  5. In a small pot, Whisk milk Heat over medium heat, add in cheddar cheese and pinch of salt; whisking frequently, until steaming, hot, and cheese have melted and blended in with the mix.
  6. Remove from heat.
  7. Prepare the bottom of the baking dish with Cheddar jack cheese. Add the sweet potatoes then penne pasta. Top with cheese mix; Top with mozzarella cheese, feta cheese and paprika.
  8. Bake on the upper rack in the oven until the cheese are nicely melted and the top is lightly browned and crispy, about 10 minutes.
  9. Remove from the oven and garnish with finely diced parsley.
  10. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Mushroom Magic: Transforming Gyros into a Vegan Delight

These Vegan Mushroom Gyros are a delicious vegan twist on a classic Greek cuisine! Filled with savory marinated mushrooms, fresh vegetables, and a tangy vegan tzatziki sauce, these gyros are a delicious and healthy way to satisfy your cravings. Whether you’re a seasoned vegan or simply looking to explore new flavors, this recipe is sure to impress. So, grab some warm pita bread and get ready to indulge in the bold and delicious flavors of these Vegan Mushroom Gyros!

INGREDIENTS

For mushroom

  • 2 tbsp olive oil
  • 1 onion sliced
  • 4 cloves of garlic
  • 1 tsp cumin
  • 1 tsp paprika powder
  • ½ tsp chili powder
  • 1 pinch of ground cinnamon
  • 2 tbsp tomato paste
  • 4 portobello mushrooms
  • 3 tbsp soy sauce
  • 2 tbsp agave
  • ½ tsp salt to taste
  • ½ tsp black pepper to taste

For vegan tzatziki

  • 2 cup creamy cashew cultured yogurt alternative or dairy-free Greek yogurt
  • 1 cup shredded or diced cucumber
  • 2 Tbsp lemon juice
  • 2 cloves garlic minced
  • 1 Tbsp chopped dill
  • Salt and pepper to taste

For serving:

  • store-bought pita breads
  • arugula or greens of choice
  • cucumber (sliced)
  • cherry tomatoes, diced
  • vegan feta cheese

INSTRUCTION

  1. Preheat oven to 395° F. 
  2. Clean and slice the mushrooms . 
  3. In a large skillet over medium heat, heat the oil and sauté the onions for 3-4 minutes. Add the garlic, cumin, paprika, chili, and cinnamon. Sauté for a minute until everything is well combined. Then add tomato paste, mushrooms, salt and pepper and cook for another 3-4 minutes. Add soy sauce, agave and mix everything together.
  4. Transfer the mixture to an oiled baking dish, spray with a little cooking spray and bake for 25 minutes, mixing halfway through.
  5. Let’s prepare your Tzatziki while the mushroom are in the oven. In a bowl, mix together yogurt, cucumber, dill, garlic, and lemon. Season with salt and pepper to taste.
  6. Time to assemble the gyros! First, spread some tzatziki in the center of the pita breads, add arugula, cucumbers, tomatoes, mushrooms, and top with feta cheese and more tzatziki if desired.
  7. Fold in half and enjoy!
  8. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Vegan Stuffed Bell Peppers: A Meal That Everyone Will Love

Vegan Stuffed Bell Peppers are a delicious and healthy meal option that’s perfect for any occasion. Packed with protein and fiber, this recipe is both filling and satisfying, making it a great option for a quick and easy dinner. The stuffed peppers are made with a savory filling of quinoa, black beans, and vegetables, which are then baked to perfection in a juicy bell pepper. This dish is not only nutritious but also versatile, as you can customize the filling to suit your taste preferences. Whether you’re a vegan or just looking for a healthy and flavorful meal, give these Vegan Stuffed Bell Peppers a try and enjoy a delicious and hearty dinner tonight.

INGREDIENTS

  • ½ C uncooked rice
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pack plant based chick’n (I used Darling chick’n, cut into small pieces)
  • 10 grape tomatoes (each cut in half)
  • 1 ½ tsp. dried oregano
  • 2 tsp vegetable bouillon
  • 1 tsp brown sugar
  • Red pepper flake
  • 4-6 bell peppers, tops and cores removed
  • Fresh basil chopped
  • Sweet onions, diced
  • Pinch of salt
  • micro-greens for garnish

INSTRUCTION

  1. Preheat oven to 400°.
  2. In a small saucepan, prepare rice according to package instructions.
  3. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in grape tomatoes and garlic and cook until fragrant, about 1 minute more. Add plant based chick’n and cook, for about 6 minutes.
  4. Stir in cooked rice and season with oregano, vegetable bouillon, and pepper. Mix and cook on low heat for 2 minutes. When ready, cover the skillet and set aside.
  5. In a small bowl, mix together oil, brown sugar, vegetable bouillon, red pepper flakes.
  6. Place peppers cut side-up in a baking dish and brush with oil mixture. Spoon chick’n mixture into each pepper and bake for 30-35 minutes, until peppers are tender.
  7. Remove from the oven, let this cool down, then garnish with micro-greens before serving.
  8. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Vegan Biscuits and Gravy: A Delicious and Easy Comfort Food

This Vegan Biscuits and Gravy recipe is a delicious and easy comfort food that is perfect for any occasion. The biscuits are made with simple ingredients that are easy to find, and they are quick and easy to prepare. The gravy is made with a vegan butter substitute, flour, and almond milk, and it is seasoned with salt, pepper, and garlic powder. This dish is sure to please everyone at the table!

INGREDIENTS

  • ½ C vegan butter, unsalted cut into tbsp size pieces +more for brushing
  • 1 tbsp apple cider vinegar
  • 1 C (scant) unsweetened almond milk
  • 2 ½ cups flour
  • 1 Tbsp sugar
  • 4 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

GRAVY

  • ½ lb Vegan Sausage (brand of your choice)
  • 1/4 C of flour 
  • 2 ½ C of non-dairy milk of your choice (I used almond milk)
  • Salt, Pepper, and brown sugar to taste

INSTRUCTIONS

  1. Place the butter in a small bowl and put in the freezer. 
  2. In a bowl add the apple cider vinegar and unsweetened almond milk. Set aside for 10 minutes. 
  3. Preheat oven to 450 degrees F. 
  4. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  5. Take the butter out of the freezer and add it into the bowl. Using a pastry cutter, fork or hands, combine until a sand like texture. 
  6. Add buttermilk mixture and stir together just until combined. Don’t over mix. Dough will be sticky. 
  7. Sprinkle flour onto a surface and roll the dough out (see picture above)
  8. Sprinkle a touch more flour onto the top and roll the dough out until it’s no longer sticky. Make sure you don’t over work the dough. 
  9. Roll out the dough into a circular shape that is roughly about 1 inch high. Use a biscuit cutter, to cut out biscuits. Then, place on a parchment lined baking sheet.  
  10. You can repeat step 9 again with the remaining dough you have. Cut out as many biscuits as you can.  
  11. Bake for 10-15 minutes or until lightly golden brown. 
  12. While biscuits are baking, cook the vegan sausage in a lightly greased skillet over medium high heat. Remove sausage from pan when cooked.
  13. Whisk together the flour and non-dairy milk and add to the greased skillet where you cooked the sausage. Cook over low heat for 5 minutes until vegan gravy thickens.
  14. Add the cooked sausage into the skillet and season with salt, pepper and sugar (season according to your taste bud). 
  15. Slice the fresh biscuits in half and serve with gravy poured over them. Enjoy!
  16. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.
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