Easy Vegan Meal Prep Recipes! (postpartum prep)

Meal Preparation
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Easy Home Baked Omega Granola:
2.5 cups oats
1/2 cup uncooked quinoa
1/2 pumpkin seeds
1/4 cup hemp seeds
1/4 cup almonds, finely diced
1/4 cup dried tart cherries, diced
1/4 cup coconut flakes
2 heaping tbsp your favorite nut butter
1/4 cup maple syrup
1 tbsp vanilla

Preheat the oven to 350 degrees F. Stir all the granola ingredients in a large bowl until well combined. Pour the mixture on a baking tray lined with parchment paper and spread flat across the tray. Bake for 15 minutes. Then pull out of the oven and gently toss the granola over then bake for another 5 to 10 minutes, until golden brown. Keep an eye on the granola towards the end to make sure it doesn’t over bake.

1 box of your favorite lasagna noodles
2 jars of your favorite pasta sauce
6-7 sticks of curly kale, chopped
1/4 cup packed fresh basil, chopped

for the cheese sauce:
2 cups raw cashews (or raw macadamia nuts soaked for 1 hour in hot water, then drained)
4-5 tbsp nutritional yeast
4 tbsp lemon juice
1/2 tsp garlic powder
1/4 tsp sea salt
1 c water, add more if needed

1. You’ll need a standard 9×13 inch baking dish. Preheat the oven to 350 degrees F.
2. Blend the cheese sauce ingredients in high speed blender like the Vitamix until smooth. (You’ll use about half this cheese recipe and save the left over cheese sauce to use for another dish, like top over chili or in salads or sandwiches!)
3. Chop the curly kale and fresh basil.
4. Next layer your lasagna. Place a thin layer of tomato sauce on the bottom. Then a add a layer of your favorite no boil lasagna noodles. Top with more pasta sauce, dollops of cashew cheese (spread across the dish), then curly kale and basil. Repeat these steps, until the lasagna dish is near full to the top.

Bake uncovered for about 40 minutes then let sit for 5 to 10 minutes before serving. *If freezing the lasagna, when ready to eat that day, make sure to fully thaw the lasagna beforehand then reheat until warm.

1 onion, minced
3 cloves garlic, minced
2 carrots, diced
2 sticks celery, diced
1 red bell pepper, diced
1 tomato, diced
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 28oz can of strained tomatoes
1-1.5 cups water
1/4 cup of pickled jalapeños, minced
1/2 can of tomato paste
1 tbsp oregano
1 tbsp cumin
1 tbsp chili powder
1 tbsp black pepper
1/2 tsp salt

Sauté the onion and garlic in a large pot on medium heat with a little water to keep the veggies from sticking to the pan. Then add the carrots, celery, bell pepper, and tomato. Stir together and cook for 5 to 10 minutes on medium heat. Add more water as needed to keep it moist. Meanwhile drain and rinse the beans thoroughly. Then add the beans, strained tomatoes, more water, pickled jalapeños, tomato paste, and spices to the pot. Stir together and cover the pot. Turn down to low heat and let simmer for as long as desired, about 15 minutes or so. Then serve with desired toppings like diced avocado, chives, and cashew sour cream. *If freezing, when ready serve thaw beforehand and reheat on the stove.

BLUEBERRY MUFFINS by Julia from This Fruity Life
Julia’s Youtube channel: https://www.youtube.com/channel/UCXVui7B22K9q4mSPpvY-xMg
Julia’s IG: https://www.instagram.com/thisfruitylife/

1 cup plant milk
3/4 cup maple syrup
2 tsp vanilla
2 cups oats
1.5 cups raw almonds
1/2 tbsp baking powder
1-2 tsp pumpkin pie spice or cinnamon
1/4 tsp salt
1 cup frozen blueberries

Preheat the oven to 375 degrees F. Stir together the liquids: the plant milk, maple syrup, and vanilla then set aside. Then blend the oats and almonds in a dry blender until it turns into flour. Pour the flour into a separate large mixing bowl and add the rest of the dry ingredients: the baking powder, pumpkin pie spice and salt. Mix together until well combined and there are no clumps. Then pour the liquid into the dry mixture bowl and stir together along with the blueberries. Line a muffin tin with a little coconut oil. Pour into molds and bake for 20 minutes.

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