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21 Simple, Quick, & Easy Meals
All tagged Almond Milk
Every morning before hiking in Colorado, I went to a small café and ordered their overnight oats. It was so filling, satisfying and gave me tons of energy for the hikes ahead. I’ve finally been able to replicate the recipe! And the good news is that this “overnight oat” recipe does not require refrigeration overnight! A good 60-90 minutes in the fridge is all these oats need to soften and become creamy.
This recipe for Palatschinken is my grandmother’s recipe. A native Austrian, she made the best Palatschinken, which is an Austrian crepe. I’ve updated her classic recipe to be a touch more nutritious and sustainable, using whole wheat pastry flour in place of all-purpose white flour, and almond milk instead of dairy milk. Classic Palatschinken is filled with apricot jam, but I love raspberry preserves paired with the pucker of fresh lemon juice and a dusting of powdered sugar. A super quick and easy breakfast or dessert, you can have Palatschinken with Raspberry Preserves and Fresh Lemon Juice on the table in 10 minutes!
Quiche is typically not a healthy meal- it’s usually loaded with heavy cream, half and half, butter, cheese, and sometimes bacon or ham. This Quinoa Crusted Quiche with Roasted Tomatoes and Thyme is super healthful and rich in protein and antioxidants! The quinoa crust holds its form with the help of omega-3 rich flax meal, and the eggy center is dairy-free. This quinoa crusted quiche can also be meal prepped for a week of healthy breakfasts that you can simply heat and eat 😊
Serves: 4-6
Prep time: 10 minutes
Cooking time: 50 minutes
What (your ingredients):
1 cup quinoa
2 cups water
2 tablespoons flax meal
4 tablespoons water
1 pint cherry tomatoes
1 teaspoon olive oil
½ teaspoon dried thyme
6 eggs
½ teaspoon salt
¼ teaspoon pepper
¾ cup unsweetened almond milk or Ripple (pea protein milk)
Cooking oil spray
How (your directions):
Preheat oven to 425 °F.
Add 1 cup quinoa and 2 cups water to a large sauté pan. Set heat to high, bring to a boil, then cover, turn heat to low, and simmer for 15 minutes.
Meanwhile, add cherry tomatoes to a baking sheet. Drizzle with olive oil and thyme. Roast at 425 °F for 15 minutes.
Add flax meal and 4 tablespoons water to a large bowl. Stir to combine and set aside.
To another large bowl, add eggs, salt, pepper, and dairy-free milk. Whisk to combine.
When the quinoa has finished cooking, add quinoa to the bowl with the flax meal. Stir to combine.
Spritz a tart pan or pie dish with avocado oil to prevent quinoa crust from sticking. Add quinoa and flax mixture to the pie dish, then press evenly into dish and up the sides to create a crust.
When the tomatoes have finished roasting, place them evenly on top of quinoa crust.
Reduce the oven temperature to 375°F.
Pour egg mixture over the tomatoes.
Bake the quiche for 35 minutes.
Serve hot or warm!
Why (the science): Roasted tomatoes are high in lycopene, which is especially healthful for men in helping reduce the risk of prostate cancer.
Chia seed pudding is an excellent meal prep recipe, as it lasts in the fridge for 5 days! The Strawberry Sauce is delicious layered with the chia seed pudding, and can also be stirred into yogurt (or poured over ice cream (shh I won’t tell!). Cheers to a breakfast that you can make in advance, grab and go, enjoy as a dessert, or devour as a midafternoon snack 😊
Serves: 4
Prep time: 10 minutes (+ soaking overnight)
Cooking time: 0 minutes
What (your ingredients):
Chia Seed Pudding:
½ cup chia seeds
2 cups almond milk
1 teaspoon vanilla extract
1 tablespoon maple syrup
Strawberry Sauce:
8 oz. strawberries
1 tablespoon maple syrup
Zest of 1 lemon
Juice of ½ lemon
How (your directions):
In a large bowl, add chia seeds, almond milk, vanilla, and 1 tablespoon maple syrup. Whisk immediately, then allow to sit 5 minutes.
Whisk chia mixture once more, then cover and refrigerate overnight.
To make the strawberry sauce, simply add all ingredients to a blender and blend until smooth, about 30 seconds.
To assemble, create layers of chia pudding and strawberry sauce. Garnish with additional sliced strawberries.
Why (the science): Chia seeds are incredibly high in fiber and omega-3 fatty acids, so they’re great for both digestion and heart health.
Light and fluffy Vegan Raspberry Muffins are the perfect meal prep breakfast to enjoy throughout the week. You’ll be absolutely adored if you make these for someone special on Valentine’s Day! These muffins are significantly lower in sugar than traditional muffins, and the raspberry preserves help sweeten the muffin and add extra raspberry flavor. The whole wheat pastry flour is my secret nutrition weapon when it comes to baking- it’s whole wheat (hello, health benefits of fiber and vitamin E for blood sugar control) but is light and fine like all purpose flour.
Serves: 8
Prep time: 10 minutes
Cooking time: 20 minutes
What (your ingredients):
1 tablespoon flax meal
3 tablespoons water
1 ½ cups whole wheat pastry flour
2 tablespoons cane sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup unsweetened almond milk
2 tablespoons melted vegan butter
2 tablespoons raspberry preserves
1 cup raspberries
How (your directions):
Preheat oven to 375°F.
Line a muffin tin with 8 liners, then set aside.
In a medium bowl, mix together flax meal and water. Set aside while preparing dry ingredients.
To a large bowl, add flour, sugar, baking powder, and salt. Whisk to combine.
Once the flax egg has thickened, add almond milk, melted butter, and raspberry preserves to the flax egg. Stir to combine.
Add wet ingredients to dry ingredients and stir until flour is just moistened.
Fold in raspberries evenly through batter.
Using an ice cream scoop, evenly distribute batter among the lined muffin tin.
Bake for 20 minutes.
Remove muffins from the oven and allow to cool in the tin for 3 minutes.
Transfer muffins to a cooling rack.
Enjoy warm, room temperature, or toasted for breakfast throughout the week!
Why (the science): Raspberries are rich in the antioxidant, ellagic acid, which reduces inflammation in the body and repairs DNA.
Looking for a cozy and warming drink to help you through the impending Midwest winter? Try Golden Milk, a dairy-free and caffeine-free drink to stop inflammation in its tracks! The pepper and coconut oil help you absorb more of the turmeric’s superpowers, so be sure to add them to your Golden Milk.
Serves: 1
Prep Time: 3 minutes
Cooking Time: 3 minutes
What (your ingredients):
1.5 cups oat milk or unsweetened almond milk
½ teaspoon turmeric
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
Pinch of black pepper
1 teaspoon coconut oil
1 teaspoon maple syrup (optional)
How (your directions):
Add all ingredients to a saucepan, and heat over medium heat for 3-4 minutes. Whisk constantly.
Tip: If you want your Golden Milk even frothier, add the warm drink mixture to a blender and blend on high for 30 seconds. Enjoy immediately.
Why (the science): Turmeric is both gut-healing to improve your immune system and manage your weight, as well a brain health booster!
Soaked oats are made more fun and delicious by making a blueberry almond milk with fresh summer blueberries! A colorful bowl of oats, coconut, and fresh and dried fruit, this Blueberry Muesli Bowl will keep you energized for hours. Using quick cooking oats allows the muesli bowl to be ready within 30 minutes, without needing an overnight soak to “cook” the oats.
Serves: 1
Prep time: 5 minutes
Cooking time: 0 minutes
What (your ingredients):
½ cup almond milk
½ cup fresh blueberries
½ cup quick cooking oats
1 teaspoon chia seeds
Toppings: Blueberries, dried mulberries, unsweetened desiccated coconut, goji berries
How (your directions):
To create the blueberry almond milk, add almond milk and blueberries to a high-speed blender, and blend for 30 seconds.
To a cereal bowl, add quick cooking oats and chia seeds. Pour blueberry almond milk over oats and chia seeds. Stir to combine, then allow to sit for at least 30 minutes. Tip: You can refrigerate this blueberry muesli if you like your oats cold or if preparing overnight.
Top with blueberries, dried mulberries, unsweetened desiccated coconut, goji berries, or YOUR favorite toppings. Sliced strawberries, slivered almonds, and mint would be delicious!
Why (the science): Blueberries contain polyphenols, compounds which are known to boost brain health and prevent cognitive decline!
These Pink Pancakes are perfect for Valentine’s Day brunch or Christmas morning! I mean, look at that color 😊 And they couldn’t be easier to make, since they’re made in a blender. Serve them with butter and maple syrup, and perhaps a dusting of cocoa powder for something sweet and elegant. Or try my savory version with slices of avocado, wedges of blood orange or grapefruit, and a drizzle of tahini. You could even pack the savory ones for lunch and eat them at room temperature…yum!
Serves: 2 (2 plate-size pancakes or 9 silver-dollars)
Prep time: 5 minutes
Cooking time: 5 minutes
What (your ingredients):
1 cup rolled oats
1 cup plant milk
1 cup roughly cubed beet (raw, not cooked)
½ teaspoon baking powder
Pinch of salt
Coconut oil for cooking
Savory toppings: avocado slices, blood orange or grapefruit sections, drizzle of tahini, freshly ground pepper
Sweet toppings: butter, maple syrup, a dusting of cocoa powder
How (your directions):
In a high-speed blender, add oats, plant milk, cubed beet, baking powder, and salt. Blend until smooth.
In a large skillet, heat coconut oil over medium heat. Pour pancake mix into whatever size you prefer.
Once the sides are cooked and the tops are bubbling, flip the pancakes.
Allow to cook on the second side for 3 more minutes.
Serve immediately with your favorite sweet or savory toppings!
Why (the science): Beets contain the pigment betalain, which is considered a potent antioxidant which fights inflammation and oxidative stress.
You can indulge in dessert for breakfast with these overnight oats, which just happen to be vegan, gluten-free, dairy-free, added sugar-free! The secret to that beautiful vibrant color is not food coloring, but rather a simple red beet. Red Velvet Overnight Oats are meant to be the easiest grab-an-go breakfast for busy people, but they could easily be enjoyed between 2 people at the end of a long day for dessert 😉
Serves: 1
Prep time: 10 minutes
Cooking time: 4 hours or overnight
What (your ingredients):
1 medium beet, raw
1 cup unsweetened almond milk
1 heaping tablespoon cacao powder (or unsweetened cocoa powder)
1 heaping tablespoon unsweetened shredded coconut
2 dates, pits removed
1 teaspoon vanilla extract
½ cup oats
1 tablespoon chia seeds
How (your directions):
Wash and peel the raw beet, then roughly cut into cubes.
To a high-speed blender, add the beet, almond milk, cacao powder, coconut, dates, and vanilla.
Blend on high for 30-60 seconds until smooth.
In a glass container, combine oats and chia seeds. Pour the red velvet beet mixture over the oats and chia seeds and stir until well combined.
Refrigerate overnight, or for at least 4 hours to allow the oats to soften and the mixture to firm up into a pudding-like consistency.
Top with walnut pieces, more shredded coconut, or even cacao nibs for added crunch,
Enjoy your dessert for breakfast!
Why (the science): Beets are high in nitric oxide, which helps optimize performance for athletes! This recipe gets you one step closer to improving your exercise game with the assist from beets 😊
How hard is it to find a breakfast muffin recipe that actually has zero added sugar? Because the truth is, honey and molasses, although natural and mostly unprocessed, are still added sugars (which means added empty calories). These zucchini muffins are incredibly moist, and not dense at all thanks to the whole wheat pastry flour! Whole wheat pastry flour bakes the same way that all-purpose flour does, making it the perfect flour to have in your home to boost nutrition!
