Zoey Eats

Ingredients (6 Servings) * ½ cup prepared salsa * 2 15 ounce cans black beans rinsed/dried * ½ cup breadcrumbs * ¼ cup red onions grated * 2 eggs beaten * 2 tablespoon mustard * 1 teaspoon ground cumin * 2 tablespoon olive oil divided  Instructions 1. Preheat oven to 350°F and line a baking sheet with parchment paper. Spread beans evenly on the baking sheet and bake for 12-15 minutes until slightly dried out, mixing halfway through. Transfer beans to a large bowl and mash with a potato masher. 2. Place salsa in a fine-mesh sieve and stir a few times to drain excess liquid. Transfer the salsa to the bowl with the black beans. Add the breadcrumbs, grated onions, eggs, mustard, and cumin. Place in the fridge for 10 minutes to set. 3. Form the mixture into patties with about 1/3 cup mixture in each. This should make about 6-8 patties. 4. Cook on Stovetop: Heat half the oil in a large nonstick grill pan or skillet over medium heat. Add 4 patties and cook for 4-5 minutes per side until b...

Ingredients (4 servings) * 1 pound skinless boneless salmon * 1 tablespoon vegan mayonnaise * 2 teaspoons Dijon mustard * Zest of one lemon * 2 scallions chopped * ½ cup breadcrumbs * Salt and black pepper * 2 tablespoons olive oil * Bun, lettuce and tartar sauce for serving Instructions 1. Cut the salmon into large chunks, and place them in the bowl of a food processor. Add the mayonnaise, Dijon mustard and lemon zest and blend, stopping to scrape down the sides as necessary, until the mixture becomes pasty. 2. Fold in the scallions and breadcrumbs and season with salt and pepper.⠀ 3. Shape into four burger patties.⠀ 4. Heat olive oil on medium heat on a large nonstick skillet with olive oil. Cook the salmon burgers for 4 to 5 minutes on each side, turning once.⠀ 5. Serve on burger buns with tartar sauce and lettuce, if desired. credits go to @fitnessrecipevideos on Instagram https://www.instagram.com/p/CBloTFuIX1v/?utm_source=ig_web_copy_link

Ingredients⠀ (21 Ounces)⠀ *  cup (150g) Raw Cashew Nuts⠀ * 1/3 cup (80ml) Water⠀ * 5 Tbsp Lemon Juice (Freshly Squeezed)⠀ * 2 Tbsp Coconut Oil⠀ * 1/4 cup (60g) Tahini⠀ * 1/2 Medium Carrot, peeled (~30g)⠀ * 2 and 1/2 tsp Salt*⠀ * 1/4 tsp Paprika⠀ * 1/8 tsp Cayenne Pepper⠀ * 1 Tbspijon Mustard⠀ * 1/4 cup Nutritional Yeast⠀ * 1 tsp Garlic Powder (or flakes)⠀ * 1 cup (240ml) Water  Instructions ⠀ 1. Add the cashews, 1/3 cup water, lemon juice, coconut oil, tahini, carrot, salt, paprika, cayenne, dijon mustard, nutritional yeast, and garlic powder to the blender and blend until very smooth. Leave the mix in the blender and set aside.⠀ 2. Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling.  Boil it for 1 minute (time it), stirring regularly and after 1 minute remove it from the heat and pour it into the blender on top of the cheese mix.⠀ 3. Blend until smooth.⠀ 4. ...

⠀Ingredients  (25 Servings)⠀ * 1 and 1/4 cups (6oz/170g) Raw Cacao Butter (Chopped)⠀ * 1/4 cup (60g) Cashew Butter⠀ * 1 cup (120g) Powdered Sugar (Sifted)⠀ * 1/2 cup (60g) Rice Milk Powder⠀ * 1/4 tsp salt⠀ * 1 tsp Clear Vanilla Extract  ⠀Instructions 1. Add the chopped cacao butter to a heat-safe bowl and place it above a pot with a couple of inches of water in it⠀ 2. Let the cacao butter melt gently over the hot water. ⠀ 3. Then add in the cashew butter, sifted powdered sugar, rice milk powder, salt, and clear vanilla extract and whisk in. ⠀ 4. Pour the liquid chocolate into a jug for easy pouring and carefully pour from the jug into chocolate molds.⠀ 5. Place the molds into the freezer for 15-20 minutes until set and then pop them out of the molds credits go to @fitnessrecipevideos on Instagram https://www.instagram.com/p/CBmWIDsoigb/?utm_source=ig_web_copy_link

Ingredients: BLEND in a processor:⠀ 4 cups whole wheat pasta (cooked)⠀ 1 can black beans (drained)⠀ 4 tbsp barbecue sauce⠀ 2 tbsp tomato puree⠀ good pinch pepper⠀ good pinch salt⠀ STIR FRY:⠀ 2 tbsp olive oil ⠀ 1 large red onion (finely chopped)⠀ 2 cloves garlic (minced)⠀ 2 tbsp thyme (finely chopped)⠀ good pinch salt⠀ good pinch pepper⠀ ⠀ Mix, form into balls (have some flour in your hands as the mixture will be sticky), and fry them with oil in a pan until the skins are slightly crispy and colored. Drop them in a big pan with tomato sauce & let them simmer for 10 minutes. credits go to @fitnessrecipevideos on Instagram https://www.instagram.com/p/CBs7KY9Itpl/?utm_source=ig_web_copy_link

Dry Ingredients⠀ * 1 1/2 cup gluten-free flour⠀ * 1/4 tsp salt⠀ * 2 tsp baking powder⠀ * 1/3 tsp baking soda⠀ * 4 tsp stevia⠀ * Instructions⠀ * Mix together wet Ingredients⠀ * 1 mashed ripe banana⠀ * 1 cup almond milk⠀ * 6 tbsp melted dairy-free butter⠀ * 1/4 cup maple syrup⠀ * 1 cup frozen blueberries⠀ Instructions⠀ * Mix together & add to dry⠀ * Preheat Oven to 400, pour into 8-10 baking cups, bake for 25 minutes credits go to @fitnessrecipevideos on Instagram https://www.instagram.com/p/CBce4NCIUpU/?utm_source=ig_web_copy_link

C ake Ingredients ▫️3 cups almond flour ▫️1/2 cup coconut flour ▫️1 tablespoon baking cocoa ▫️1 cup of 0 calorie monk fruit sweetener (or real sugar) ▫️3/4 cup of vegan butter, melted (or real butter) ▫️8 eggs ▫️1/2 cup unsweetened almond milk (or any type of milk) ▫️1 tablespoon vanilla extract ▫️1 and 1/2 tablespoons baking powder ▫️0.75 fl oz of blue dye ▫️One 6 oz package of blueberries (also get an extra 6 oz package for decorations later) Cream Cheese Frosting Ingredients: ▫️24 oz softened vegan cream cheese (regular cream cheese ok too) ▫️1/3 cup softened vegan butter (regular butter ok too) ▫️2/3 cup – 1 cup powdered monk fruit sugar (regular powdered sugar ok too) ▫️1 tablespoon vanilla extract credits go to @blogilates on Instagram  https://www.instagram.com/p/B7bSVtXggaj/?utm_source=ig_web_copy_link