Chickpea Gnocchetti with Creamy Avocado Pesto Sauce

Chickpea gnocchetti topped with creamy avocado pesto sauce! ๐Ÿฅ‘๐ŸŒฑ Iโ€™ve been on a veggie pasta kick and used chickpea pasta for this recipe. The chickpea gnocchetti is mixed with spinach, leftover zoodles, tomatoes, and topped with a creamy avocado pesto sauce. This sauce is soo creamy and delicious, I may or may not be dreaming about it for the rest of the day.. ๐Ÿ˜ด๐Ÿ’โ€โ™€๏ธ This recipe is gluten free and dairy free. See below for details on how to make the creamy avocado pesto sauce!

Creamy Avocado Pesto Sauce Ingredients:
1 cup firmly packed basil
1/2 avocado
Juice of 1/2 lemon
2 cloves garlic
2 tbsp olive oil

Directions:
Place all ingredients in a food processor and mix, scraping the sides of the food processor repeatedly until a pesto consistency is formed.

Chickpea Almond Pulp Chocolate Chip Cookies

Chickpea almond pulp chocolate chip cookie balls! Repurposed my almond pulp from the other days almond milk to make the goods. Only 5 ingredients & low in sugar- chickpeas, almond pulp, eggs, monkfruit sweetener, and @hukitchen chocolate ๐Ÿช๐Ÿ˜‹

Ingredients:
1 cup chickpeas
1 cup almond pulp
1/4 cup monkfruit sweetener
2 eggs
1 Hu Kitchen chocolate bar

Directions:
1. Place chickpeas (ensues they are soft if boiled), almond pulp, and monkfruit sweetener in a food processor or blender. Mix until the mixture has a smooth, even consistency. Place the mixture in a bowl.
2. Cut 1 Hu Kitchen chocolate bar up into chocolate bites. Add to the bowl.
3. Add two eggs to the bowl and mix thoroughly.
5. Roll mixture into balls. Place balls on a baking dish covered in parchment paper and cook on 350 for 20-25 minutes.
6. Remove from microwave and allow to cool.
7. Place balls in refrigerator overnight and enjoy the next day!

Spirulina Cacao Smoothie Bowl

Flying out for work this morningโœˆ๏ธ I have some hard boiled eggs packed with me for breakfast. I always come to the airport prepared with healthy foods to avoid spending a ton on unhealthy airport convenience food. Happy I brought breakfast but am missing my smoothie bowls, because who doesnโ€™t love having something that tastes like dessert for breakfast?! Will be dreaming about this spirulina cacao smoothie bowl during my flight. I love spirulina for a healthy boost of nutrients plus itโ€™s antioxidant and anti-inflammatory effects.

Ingredients:
1/4 cup frozen blueberries
3/4 cup frozen riced cauliflower
1 scoop sunflower seed butter
1 scoop cacao powder
1 tsp spirulina powder
1 scoop collagen peptides
homemade almond milk to get the right texture
cinnamon
Toppings: cacao nibs and goji berries

Gooey Raw Almond Pulp Brownies

Gooey Raw Almond Pulp Brownies! Made another batch of almond milk using my nut milk bag and repurposed the almond pulp to make brownies. Not gonna lie, it took me a few tries to figure out how to use almond pulp, but I finally got it down and am loving it! These babes are raw, vegan, gluten free, and are soo gooey and delicious!

Ingredients:
3/4 cup almond pulp
1/4 cup sunflower seed butter
1/4 cup cacao powder
2 tbsp water
4 medoolan dates (pitted)
2 tbsp monkfruit sweetener
1/4 cup pecans

Directions:
1. Add the almond pulp, sunflower seed butter, cacao powder, dates, and monkfruit sweetener to a blender or food processor. Blend until the mixture reaches an even consistency and begins to stick together. If the mixture is too dry and not sticking together, add 2 tbsp water and blend again.

2. Once the mixture is evenly mixed, plate it into a bowl. Stir in pecans.

3. Transfer the mixture to a baking dish lined parchment paper. Spread the mixture evenly. Refrigerate for about 30 minutes.

4. Remove from the refrigerator and cut into approximately 9 brownies.

Low Sugar Blueberry Smoothie Bowl

I have some variation of this blueberry smoothie almost every morning. I do this for several reasons. One, it is delicious! Two, it keeps me full for hours. And three, it is super easy to have these ingredients on hand, which is especially important for me because I travel all of the time. I always like to keep my freezer stocked with staples like frozen riced cauliflower and frozen berries. Since they are in the freezer, you don’t have to worry about them going bad so it is easy to keep them stocked to whip up a quick meal. I like doing this so that when I come home from travel, I don’t have to go out to get food or order ubereats, I have ingredients that I can use to make a great smoothie bowl! See recipe below for details.

Ingredients:
1/4 cup frozen blueberries
3/4 cup frozen riced cauliflower
1 scoop sunflower seed butter
1 scoop collagen peptides
almond milk
cinnamon
cacao nibs and hemp seeds for toppings
optional: 1 tsp flaxseeds for extra fiber

Directions:
Blend until smooth and top with cacao nibs and hemp seeds!

Blueberry Cacao Smoothie That Keeps Me Full For Hours

Starting off Monday with my go-to smoothie! I post this smoothie ALOT on my Instagram @wellbymel_ and thatโ€™s because itโ€™s so damn easy, delicious, and all of the ingredients are super easy to have on hand. This is key for me because I travel so often, I always keep certain staples in my freezer and pantry so I donโ€™t need to run to the grocery store the second I get home or get food delivered. This smoothie is low sugar and full of healthy fats to keep you full longer. I love it because I literally wonโ€™t even think about food for hours after I have this smoothie which I need esp on busy days. Hereโ€™s the recipe:

Ingredients:
1/4 cup blueberries
3/4 cup riced cauliflower
1.5 scoop collagen peptides
1/2 avocado
1 scoop sunflower butter
2 spoonfuls cacao powder
cinnamon
2 tsp monkfruit sweetener
almond milk to get the right consistency
Optional toppings: cacao nibs and hemp seeds

Blend until smooth, too with toppings, and enjoy!

Lentil Bolognese with Spaghetti Squash

Lentil bolognese on spaghetti squash for dinner last night. Iโ€™m definitely on a kick with all of the fall seasonal foods, but especially spaghetti squash. It is so easy to make and I love subbing it for traditional pasta. This is gluten free, dairy free, added sugar free, and vegan/vegetarian.

Ingredients:
1/2 cup dried lentils or 1 cup canned lentils
1 large carrot
1.5 cups tomato sauce
1/2 sweet onion
5 cloves garlic
salt
pepper
dried basil
1 medium spaghetti squash
Avocado oil
1/2 cup water

Directions:
1. Preheat oven to 400 degrees.
2. Heat spaghetti squash in the microwave for 5 mins to soften. After 5 mins, remove the spaghetti squash from the microwave and allow to cool. When cool, cut the spaghetti squash in half length wise and remove and discard seeds.
3. Place spaghetti squash in on a baking dish for 45-60 mins or until it has softened and you can remove the โ€œspaghettiโ€ with a fork.
4. Once finished, remove the spaghetti squash from the oven and allow to cool.
5. Peel the outside of the carrot and cut the carrot into small cubes.
6. In a pan, heat up avocado oil and add the carrot cubes to the pan. Cook for a few minutes or until the carrots begin to soften.
7. Cut up the sweet onion into small pieces and add to the pan with the carrots. Cook for 1-2 minutes.
8. Mince the garlic. Add additional avocado oil to the pan and place the minced garlic in the pan. Make sure the garlic is in the avocado oil so it can cook in the oil. Cook for about 30 seconds.
9. Add the lentils to the pan, tomato sauce, and water. Cook for a few minutes or until the bolognese begins to thicken
10. Season with salt, pepper, and dried basil.
11. Place the spaghetti squash on a plate and top with lentil bolognese.