Zoey Eats

Crust⁣ 2 cups oats⁣ 1 1/2 cup almond flour⁣ 1 cup of coconut sugar⁣ 1 tsp baking powder⁣ 1/2 cup vegan butter⁣ Filling⁣ 2 1/2 cup raspberries⁣ 3 tbsp coconut sugar⁣ 2 tbsp cornstarch⁣ 4 tbsp lemon zest (the zest of about 1 lemon)⁣ 1/4 tsp vanilla⁣ ⁣ Directions⁣ Start by making your crust. Combine all of the crust ingredients in a large bowl and mix them well. Then transfer about 3/4 of the mixture to a square pan. The rest you will save for the top layer. Next, add your raspberries to a large bowl and mash them up. Add the rest of the filling ingredients. Transfer to the pan. Top the bars with the remaining 1/4 of the crust mixture. Bake the bars in the oven for 1 hour at 350*F or until they are golden brown in color. credits go to @veggieworldrecipes https://www.instagram.com/p/CBtqLFfB4gq/?utm_source=ig_web_copy_link

Crust: 1½ cup almond flour (half almond half oat flour) 6 Tbsp pecan butter 1 Tbsp maple syrup pinch of sea salt Filling: 1 cup KoRo pecan butter 1 cup date syrup ½ cup of soy milk ⅓ cup flax meal 2 Tbsp cornstarch 1 tsp vanilla extract/powder 2 cups KoRo pecans, chopped Topping: 1 cup KoRo pecans Instructions 1. Place the crust ingredients into a bowl and mix well with a spoon or your hands until you have a sticky dough. Grease a pie tin and place the dough inside. Press down evenly with your fingers and up on the sides of the tin. Set aside and prepare the filling. 2. Preheat your oven to 175°C/350°F. 3. Add all ingredients, except for the pecans, into a bowl and whisk to combine. Add in the pecan pieces and stir until combined. Pour the pecan mixture on top of the crust and spread evenly. Place your remaining pecans on top in a decorative manner and place it into the oven. 4.Bake at 175°C/350°F for 30 minutes. Make sure to not let the top pecans burn, otherwise cover with foil. 5. O

Ingredients (12 servings) * 9 bananas * 1 ½ cups nut butter, of choice * ½ cup cocoa powder * 1 ½ cups blueberry Preparation 1. Preheat oven to 350°F (180°C). 2. In a bowl, mash the bananas with a fork. 3. Add nut butter and mix until combined.
Divide the batter into two bowls. 4. Add cocoa powder to one bowl of batter and mix well. 5. Add the blueberries to the other bowl of batter and mix well. 6. Add the batter to a muffin tin. 7. Bake for 18-20 minutes. 8. Let muffins cool. 9. Enjoy Nutrition Facts * Calories 251 * Fat 11g * Carbs 35g * Fiber 6g * Protein 6g Credits go to @bestweightlossrecipes on Instagram https://www.instagram.com/p/CBt7pKmAftU/?utm_source=ig_web_copy_link

Ingredients  2 cups raw shrimp⠀ 1 red pepper, sliced⠀ 1 yellow pepper, sliced⠀ 1 green pepper, sliced⠀ 1 red onion, sliced⠀ red chili, chopped⠀ 3tbsp olive oil⠀ 1tbsp smoked paprika⠀ 1tsp salt⠀ 1tsp cumin⠀ 1tsp garlic powder⠀ 1tsp chili powder⠀ 6 mini tortilla wraps⠀ For the avocado salsa: 2 avocados (sliced), small bunch chopped coriander, pinch salt, juice 1 lime⠀ extras: coriander, extra paprika, lime wedges, and greek yogurt⠀ How You Make It:⠀ Instructions Preheat the oven to 200c.⠀ Place the peppers, onion, and chili on a baking tray. Drizzle over the oil and sprinkle on the paprika, cumin, garlic powder, and chili. Toss to coat then cook for 20 minutes.⠀ Turn the oven to grill and add the prawns to the baking tray along with the tortilla wraps. Grill until the prawns are cooked through and the tortillas are warm.⠀ To make the avocado salsa, just combine the lime juice, avocado, salt, and coriander.⠀ Serve the wraps up with extra coriander, greek yogurt, and lime, if you like. cre

Ingredients 2 tablespoons olive oil⁣ 3 green onions chopped⁣ 1 tablespoon ginger grated⁣ 3 garlic cloves minced⁣ (FODSWAP: leave this out & use garlic infused olive oil instead of regular oil) 3-4 tablespoons red curry paste⁣ 4 cups vegetable broth⁣ 1 cup coconut milk carton or canned⁣ 1 teaspoon salt⁣ ½ teaspoon pepper⁣ 1 14 ounces container extra-firm tofu⁣ 4 ounces thin rice noodles⁣ 2 large carrots julienned⁣ ½ red pepper julienned⁣ Garnish⁣ Cilantro leaves⁣ Green onions⁣ ⁣. Instructions 1. Heat the oil in a heavy pot over medium-high heat. Add the white parts of the green onions and ginger and sauté for about 30 seconds. Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute.⁣ 2. Stir in the vegetable broth and oat milk, cover the pot and bring everything to a boil.⁣ 3 Add the cubed tofu and noodles, and cook with the broth, uncovered until the rice noodles have softened, about 5-7 minutes.⁣ 4. Turn off the heat and stir in the sliced carrots a

 Ingredients (9 rolls each 175cal/6P/27C/4F): Dough: -1 3/4 cup flour of your choice -1 cup vegan yogurt -2 Tsp baking powder -1 Tbsp maple syrup Filling: -3 tbsp cocoa powder and 3 Tbsp peanut butter -4 Tbsp maple syrup -4 Tbsp water (bake at 180/360 for 15-20 minutes) credits go to @fitgreenmind on Instagram https://www.instagram.com/p/CByhOfOKxNd/?utm_source=ig_web_copy_link