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Vegetable Pasta Salad

This blog generally focuses on desserts and sweet snacks, but believe it or not, I actually eat food that doesn’t include chocolate chips or flax seeds. Behold! A dish you can share with your non vegan friends that won’t scare them away. This dish makes up to 5 servings. It’s great over time and has made its way through many roadtrips because you don’t need to heat it up. It’s a healthy alternative to the fast food chains you would typically choose while on the road.

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This pasta salad can be made with quinoa instead of rotini for a healthier, nuttier version. This recipe calls for apple, which I personally love, but you can use without as well.

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First, dice up your veggies: 1 zucchini, 5 stalks of celery, 1 red bell pepper, 1 orange bell pepper, cilantro, 1 purple onion, and as much garlic as you desire.

Second, soak veggies in balsamic.

Add salt (more than you normally would, as it is also for preserving the food. About a tablespoon)

Coat veggies with about 1/8 of olive oil and add as much pepper as you’d like.

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Next, add the pasta. In this recipe, there is a box and a half or tri colored rotini to make about 5-6 large servings

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Set in fridge for at least an hour to soak up the flavors. Enjoy!

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Apple, carrot, zucchini bread

I wanted to include all the ingredients in the title for this sweet bread, but I’ll settle for a few. This bread is great for breakfast to power your day, perfect snack to take with you to work or on a hike, and still satisfying as a dessert for dinner. I wanted to make something healthy, but also satisfy the sweet tooth that I will never give up.

In this recipe I used a zucchini, two carrots, an apple, dates, flax, so many ingredients that are great for your body but won’t taste like a green drink 🙂

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First, start with you dry ingredients:

2.5 cups whole wheat flour
1/2 cup raw sugar
1/2 flax seeds
1/4 cup flax meal
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt

Now, add your wet ingredients:

1 shredded zucchini
1 shredded apple
1 cup shredded dates
2 shredded carrots
1 cup soymilk/almond milk
1/2 cup mollasses
1/4 cup olive or coconut oil
2 flax eggs (ive been getting lazy and mix a little over 1/8 cup flax meal and fill a little less than 1/8 of water. Let sit five minutes and then stick it in there)

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Mix together and preheat the oven to 350. Spray two small bread pans and fill up a little less than half way in each. Bake for an hour. Enjoy!

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Banana chocolate coconut muffins

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I love banana. I love chocolate. I love coconut. Why not have them all at the same time? Muffins to me are a comfort food. Healthy, wholesome, and you feel guilt free when you accidentally eat all of them. If you use a cookie sheet instead of muffin tin, you can roll them in balls and make them as cookies instead. This recipe made 1 dozen regular sized muffins and 1 dozen mini muffins. Enjoy!

2 cups whole wheat flour
1 cup wheat bran
1/4 cup flax meal
3/4 cup raw sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
2 chopped bananas
1 heaping cup shredded coconut
1 cup vegan chocolate chips

1 flax egg: 2 tablespoons flax meal mixed with 3 tablespoons water to make gelatinous mix. Let sit 5 minutes

1 1/2 cup almond milk
1/6-1/4 olive oil or coconut oil
2 tablespoons vanilla extract

Mix dry ingredients with wet. Spray muffin tins with organic olive oil spray (or whatever you have, pam works). Bake at 350 for 35-40 minutes. Indulge in healthiness!

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