5-Minute Vegan Caramel Dip

I most definitely do not follow a vegan diet (but if that’s what works for you, more power to ya!). I do, however, absolutely LOVE recipes that are quick, easy, healthy, and use a simple list of simple ingredients. Cue this dip! It works for both kinds of people :)

When I asked my mom to try it, she said, and I quote, “You could literally jar this.” I promise you… it really is THAT good!

What you’ll need:

• 1/4 cup coconut oil, melted

• 1/4 cup maple syrup

• 2 small pitted dates

• 3 TB raw cashews

• 2 TB almond butter

• cinnamon, vanilla extract, and sea salt, to taste

Blend everything together in a high speed blender and DEVOUR! You can cover and store this in the fridge for up to a week as well, just be aware that it firms up pretty good so you may want to let it sit out for a few minutes when you go back to eat it.

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serve it up with…

• apples

• bananas

• pears

• grapes

• pretzels

• drizzle on popcorn

• cinnamon sugar pita chips

• ice cream

• nuts

• drizzle on pancakes or waffles

• cheesecake

• brownies

• yogurt

• pictured here is a pumpkin KBosh Foods pizza crust baked into ‘crackers’

And the list goes on!

Comment if you have any other dipping ideas :)

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Sausage & Sweet Potato Egg Muffins

A perfect weekend breakfast or the perfect thing to prep for a quick, easy, grab-n-go breakfast during the week, these egg muffins cover all the bases! They’ve got fat, protein, veggies, AND fiber… and they’re absolutely delicious!

You can enjoy them all on their own, or pair with fruit, toast, and a warm mug of coffee if you’ve got time to sit down. To reheat, simply pop one or two muffins in the microwave for 30 seconds -1 minute.

Yield: 8 muffins

What you’ll need:

• 2 TB avocado oil

• 3/4 cup sweet potato, chopped

• 1/2 cup bell pepper, chopped

• 1/2 cup zucchini, chopped

• 2 sausages links (such as these) or 4 breakfast sausage links (such as these if you’re vegetarian)

• 6 eggs

• 1/2 cup shredded pepper jack cheese (dairy free, if desired)

• 1 tsp. garlic powder

• 1/2 tsp. paprika

• salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 350.

2. Heat oil in a skillet over medium head and, when hot, add in chopped sweet potato.

3. Saute potatoes until they begin to soften, about 5 minutes. Add in chopped bell pepper, zucchini, garlic powder, paprika, salt, and pepper, and sauté until soft, about 5 more minutes.

4. Spray a muffin tin with non-stick cooking spray (or fill with paper liners) and divide the cooked veggies & chopped sausage evenly.

5. In a separate bowl, whisk the eggs together (with salt and pepper, if desired) and portion between the muffins.

6. Bake at 350 degrees F for about 10 minutes until eggs are set, adding a sprinkle of cheese on top halfway through. Enjoy warm or allow to cool and store them in an airtight container in the fridge for up to a week!

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Strawberry Bliss Balls

Protein, energy, and fat balls are some of my favorite snacks to have prepped in the fridge. I’ve made so many different flavors and varieties, and the options are nearly endless! These “Strawberry Bliss Balls” are perfect when you need a sweet bite in the afternoon to hold you over.

What you’ll need:

• 1 cup mixed raw almonds/cashews

• 2 pitted dates

• 2 TB coconut oil

• 1/2 cup freeze-dried strawberries

• 3 TB mixed hemp/flax seed

• 2 TB coconut flakes + more for rolling

• 1/4 cup nut butter

• dash of vanilla extract

• optional: 1 scoop vanilla protein powder
  

Pulse everything in a food processor until well combined. Roll into balls, roll in coconut flakes, and store in an airtight container in the fridge for up to a week!

**TIP: I like to make the balls different sizes, in case I’m more hungry at certain times than others.

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Avocado Tahini Cream

Like most of my “recipes”, this totally came together on a whim to use up an avocado that was going to go bad. I love it when I accidentally create a masterpiece!

What you’ll need:

• 1 large ripe avocado

• 2 TB tahini

• 1 TB olive oil

• 2 tsp. lemon juice

• 3 TB almond milk

• 1/2-1 tsp. garlic powder

• 1/2 tsp. salt

• dash of black pepper

• optional: 1 tsp. of any herb seasoning mix you might have (I use “herbaceous” from eatcleanessentials.com; you can use my discount code KYLA15 if you’d like to try it!)

Blend everything in a high speed blender, and that’s it! You can adjust seasonings to taste and adjust liquid based on what you want to use it for— keep it creamy to put on toast or tacos, use it like a cream sauce for pasta, or add more nut milk or oil for more of a “dressing”. So many possibilities!

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