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21 Simple, Quick, & Easy Meals
All tagged Vegan
My mom has been making and taking her famous guacamole to football parties and gatherings for years and it’s always the first thing to be devoured. The secret? Dried oregano! Make this 4-ingredient guacamole in under 5 minutes, and your friends and family will exclaim, “This is the Best Ever Guacamole!”
These Salted Margarita Energy Balls will have you thinking “it’s 5 o’clock somewhere!” Perfect for a grab-and-go breakfast, afternoon energy boost to power you through that 3 PM slump, or an after-dinner treat, this recipe for Salted Margarita Energy Balls is the answer 😊 Meal prep once, enjoy all week!
Serves: 10 (22 energy balls)
Prep time: 10 minutes
Cooking time: 0 minutes
What (your ingredients):
1 cup raw cashews
1 cup rolled oats
½ cup unsweetened coconut flakes
Zest and juice of 1 lime
Pinch of salt
8 medjool dates (softened in hot water for 5 minutes if not already soft)
To serve: Maldon sea salt
How (your directions):
To a food processor, add the cashews, oats, coconut flakes, zest and juice of 1 lime, a pinch of salt, and the dates.
Pulse 10-15 times, then blend on high until a dough ball forms or the mixture sticks together when pressed between your fingers.
Roll a heaped tablespoon of the mixture into a ball between the palms of your hands. Repeat with the remaining mixture.
Serve by topping the energy balls with Maldon sea salt (to mimic the salted rim of a margarita).
Why (the science): These energy balls are incredibly filling and satisfying due to the balance of healthy fats (coconut), fiber-rich starch (oats), and protein (cashews).
Winter Potato, Butternut Squash, and Leek soup is the ultimate nutrient-dense meal to boost your immune system and warm you from the inside out. The hardest part of this soup is the chopping of vegetables! So put on some good music and chop away 😊 Then, the soup simmers for 15 minutes and is ready to enjoy hot with a side of crusty whole grain bread drizzled with olive oil. Winter Potato, Butternut Squash, and Leek Soup can be made vegan by simply subbing out the chicken bone broth with veggie broth.
Most compotes and jams are LOADED with added sugar…to the point you wonder, where’s the fruit? This 5-Minute Low-Sugar Blueberry Compote has only 1 tablespoon of added sugar in the entire batch, but it still sweet and delicious! Stir into plain Greek-style yogurt, spoon onto a stack of pancakes, drizzle over open-faced peanut butter toast, or eat with a spoon (I won’t tell 😉)
Creamy Roasted Acorn Squash is the quintessential cold-weather meal! It’s savory from the onion, garlic, and veggie broth, and sweet from the carrot, squash, coconut sugar, cinnamon, nutmeg, and clove. Acorn squash becomes incredibly creamy when blended, and the oat milk adds an extra touch of plant-based creaminess. Enjoy this soup immediately, or meal prep it for the perfect comforting lunch or easy heat-and-eat dinner. It will last in the fridge for 3-4 days or in the freezer for 2-3 months!
Serves: 6
Prep time: 20 minutes
Cooking time: 40 minutes
What (your ingredients):
2 acorn squash, sliced in half and seeds removed
2 cups boiling water
2 tablespoons olive oil
1 yellow onion, diced
2 large carrots, sliced into small pieces
¼ teaspoon salt
2 cloves garlic, finely sliced
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
½ teaspoon cinnamon
2 tablespoons flour
3 cups veggie broth
1 tablespoon coconut sugar
½ cup oat milk
How (your directions):
Heat oven to 400°F.
Place acorn squash, cut side down, into a baking dish. Pour 2 cups boiling water into the baking dish, then roast the squash for 40 minutes.
Meanwhile, in a large Dutch oven or soup pot, heat olive oil over medium-low heat.
Add diced onion, carrots, and salt. Sauté and stir for 3-4 minutes, until the onion is translucent.
Add finely sliced garlic, ground cloves, nutmeg, and cinnamon. Sauté for one minute.
Add flour and stir for one minute.
Slowly add veggie broth, stirring continuously as the mixture thickens.
Lower heat to low and simmer until acorn squash is finished roasting, stirring occasionally.
When the squash is done, remove from the oven, and allow to cool for 5 minutes. Then, using a spoon, scoop out the tender squash flesh and add to the soup.
Using an immersion blender, or carefully adding to a blender, blend the soup until smooth.
Add the coconut sugar and stir until dissolved. Add the oat milk and stir until combined.
Serve hot!
Why (the science): Acorn squash is high in fiber, making this satisfying soup great for digestion and disease prevention.
Roasted Red Pepper and Tomato Rice with Capers (Vegan, GF) is a flavor powerhouse, and could not be easier to make! Simply roast the peppers and tomatoes, toast and cook the brown rice with garlic, garnish with capers and spring onions and voila! Dinner (or the perfect side dish) is served 😊 This dish makes great leftovers and meal prep easy! It’s perfect for a quick lunch, since it can be enjoyed room temperature, cold, warm, or hot.
These Pumpkin Spice Energy Balls actually taste like pumpkin pie! Perfect for on-the-go breakfasts, afternoon snacking, or as a light dessert, Pumpkin Spice Energy Balls will soon become your go-to easy recipe this fall :) 5 ingredients and a food processor are all you need:
Creamy Mushroom Soup tastes like pure comfort food but is loaded with veggies and has no cream or half-and-half! It’s as easy as cooking onion, mushrooms, and potatoes in broth and blending until smooth with nondairy milk. The chanterelle mushrooms from @MushroomMikeLLC add both elegance and a peppery, earthy flavor.
Serves: 4-6
Prep time: 10 minutes
Cooking time: 25 minutes
What (your ingredients):
1 tablespoon avocado oil
½ yellow onion, diced
Pinch of salt
28 oz. white mushrooms, diced
1/8 teaspoon salt
½ teaspoon dried thyme
¼ cup dry white wine
3 russet potatoes, diced
3 cups vegetable broth
1 cup unsweetened nondairy milk (I used Ripple)
10 chanterelle mushrooms, roughly chopped
2 teaspoons butter (vegan)
Pinch of salt
Freshly ground pepper to taste
Optional: Drizzle of olive oil
How (your directions):
Heat avocado oil in a large saucepan over medium high heat.
Add the diced yellow onion and a pinch of salt and sauté for 3-4 minutes, stirring frequently.
Add diced mushrooms, salt, and dried thyme. Sauté, stirring frequently, until liquid from mushrooms evaporates, about 5 minutes.
Add white wine and stir for 30 seconds.
Add potatoes and vegetable broth. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.
Meanwhile, heat vegan butter in a small pan over medium heat. Add chanterelle mushrooms and sauté for 2-3 minutes. Season with a pinch of salt.
Turn the stove heat off and stir in nondairy milk into the soup. Using an immersion blender or high-speed blender, blend the mushroom soup until smooth.
Serve soup with freshly ground pepper and a spoonful of chanterelle mushrooms on top. Drizzle with good olive oil and enjoy hot!
Why (the science): Fiber-rich potatoes and nondairy milk add a plant-based creaminess to the soup without the need for heavy cream or half-and-half! Mushrooms are prebiotics, which feed the healthy bacteria in your gut to help reduce inflammation and boost your immune system.
Local tomatoes from QuintaMKE (@quintaMKE) taste like sweet summertime! Roasted Tomato Couscous Salad pairs perfectly with big slices of heirloom tomatoes, dressed with olive oil and fresh basil. Serve for lunch, a light dinner, or as a stunning addition to brunch with family and friends!
Serves: 4-6
Prep time: 10 minutes
Cooking time: 15 minutes
What (your ingredients):
Couscous:
1 1/3 cup Israeli couscous
1 tablespoon olive oil
¼ teaspoon salt
1 1/3 cup boiling water
Roasted Cherry Tomatoes:
1 pint cherry tomatoes
Drizzle of olive oil
Pinch of salt
Pinch of dried thyme
Dressing for Roasted Tomato Couscous Salad:
2 tablespoons olive oil
½ teaspoon white wine vinegar
10 basil leaves, thinly sliced
Pinch of pepper
Fresh Heirloom Tomatoes:
2 heirloom tomatoes
Sprinkle of seasoned salt (Crazy Jane’s Mixed Up Salt or Garlic Salt)
Pepper to taste
5 basil leaves, thinly sliced
How (your directions):
Preheat oven to 400 °F.
Meanwhile, in a large pan, sauté couscous and olive oil for 3-5 minutes over medium heat, stirring constantly.
When couscous is toasted and slightly brown, add salt and boiling water.
Cover, reduce heat to low, and simmer for 12 minutes.
Add cherry tomatoes to a baking sheet with a drizzle of olive oil, and a pinch of salt and dried thyme.
Toss to combine, then roast for 10 minutes.
Once the couscous is finished cooking, turn the heat off, and add the roasted cherry tomatoes (and juices from roasted tomatoes!).
Add the couscous dressing ingredients (olive oil, vinegar, basil leaves, pepper) and stir to combine. Set aside.
Slice the heirloom tomatoes into large slices and place onto a large platter.
Season with salt and pepper to taste, drizzle with olive oil, and top with fresh basil.
Pour the Roasted Tomato Couscous to the platter next to the fresh heirloom tomato slices.
Enjoy warm, room temperature, or cold!
Why (the science): Roasted tomatoes are high in lycopene, which helps reduce the risk of prostate cancer.
This recipe is a crowd-pleaser! Colorful and delicious, Mexican Fiesta Quinoa Salad is the perfect recipe for healthy meal prepped lunches, quick weeknight dinners, or part of a festive summer BBQ!
Serves: 6-8
Prep time: 10 minutes
Cooking time: 15 minutes
What (your ingredients):
1 cup quinoa
2 cups vegetable broth
1 15.5 oz can black beans
1 cup fire roasted corn
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
2 spring onions, thinly sliced
How (your directions):
Add quinoa and vegetable broth to a saucepan. Bring to a boil, then cover, lower heat to low, and simmer for 15 minutes.
Meanwhile, add black beans, corn, olive oil, vinegar, cumin, chili powder, and salt to a large bowl. Stir to combine.
Once quinoa has finished cooking, turn heat off and allow to sit, covered, for another 5 minutes.
Add quinoa to the black bean and corn mixture. Top with thinly sliced spring onions.
Enjoy warm, room temperature, or cold! Store leftovers in an airtight container for 4-5 days.
Why (the science): Quinoa and black beans are rich in protein, making this a satisfying lunch throughout the week!
These Banana Oatmeal Cookies are the bomb! They have no processed sugar, are gluten-free, and vegan, so you can feel good about eating them any time of day. Made with wholesome ingredients, they can be meal prepped and enjoyed for one-the-go breakfasts, snacks, or as a yummy dessert with a piece of antioxidant-rich dark chocolate on the side. Bonus: they’re made in the food processor! Ahem, minimal clean up 😊
Serves: 6
Prep time: 5 minutes
Cooking time: 20 minutes
What (your ingredients):
2 ripe bananas
6 dates, pitted (make sure they’re soft and sticky)
1 tablespoon coconut oil, not melted
Pinch of salt
1 teaspoon baking powder
1 teaspoon vanilla extract
2 cups rolled oats
How (your directions):
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Add bananas, dates, coconut oil, salt, baking powder, and vanilla to a blender. Pulse 10 times, then blend on high until smooth, about 30 seconds.
Add rolled oats and pulse 5-8 times. You want the rolled oats slightly broken down to form a dough, but not blended so much that you end up with a paste or completely smooth dough. Leave a little oat texture.
Spoon six cookies onto lined baking sheet. Smooth edges, and create a flat top to the cookies using the back of your spoon.
Bake for 20 minutes.
Enjoy warm!
Store remaining cookies in an airtight container for a week. Reheat and serve with a drizzle of peanut butter and a side of fruit for breakfast.
Why (the science): Oats and bananas are prebiotics, which means that feed the healthy bacteria in our gut, which improves our mood and immune system.
** Recipe inspired by Nutrition Refined
This 5-Ingredient Creamy Broccoli Soup comes together in less than 30 minutes and couldn’t be easier to make! It has a silky-smooth texture, made creamy from the red potatoes, and is the perfect meal prep recipe. 5-Minute Creamy Broccoli Soup is nutritious, freezer-friendly, and perfect for lunch or a light dinner.
Serves: 6
Prep time: 10 minutes
Cooking time: 15 minutes
What (your ingredients):
1 tablespoons olive oil
1 yellow onion, diced
½ teaspoon salt
5 medium red potatoes, diced
6 cups veggie broth
8 cups broccoli florets
To serve: freshly cracked pepper
How (your directions):
In a large Dutch oven or soup pot, heat olive oil over medium heat.
Add diced yellow onion and salt. Sauté for about 3-4 minutes, stirring occasionally, until onion is translucent.
Add red potatoes, veggie broth, and broccoli.
Bring to a boil, then cover, turn heat to low, and simmer for 10 minutes.
Turn off heat. Using an immersion blender, blend soup until smooth and creamy.
If you don’t have an immersion blender, transfer soup carefully to a blender and blend until smooth.
Enjoy hot with freshly cracked pepper!
Why (the science): Broccoli is a cruciferous veggie, meaning it has powerful anticancer effects!
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.
I love a Pear and Almond Tart for dessert, but it’s not an everyday indulgence. So, to enjoy one of my favorite desserts, I made a smoothie version that I can enjoy as breakfast, as a light and simple dessert on a weekday evening, or as an afternoon pick-me-up! It comes together in less than 5 minutes, and is incredible for digestion, as well as for keeping energy levels up and stable 😊
Serves: 1
Prep time: 5 minutes
Cooking time: 0 minutes
What (your ingredients):
1 Bartlett pear, core and stem removed
¼ teaspoon cinnamon
1/8 teaspoon ground ginger
1 tablespoon almond butter
1 cup oat milk
1 pitted date
How (your directions):
Add all ingredients to a blender and blend on high for 30 seconds.
Enjoy immediately!
Or pour into an ice-cube tray, freeze, and blend with water or oat milk when ready to drink.
Why (the science): Pears are incredible for digestion! If you’re suffering from constipation, the fiber in pears promotes regularity and healthy digestion 😊
Chewy Trail Mix Bars are so incredibly yummy and nutritious, you’ll wonder why you didn’t make them soon! One of the simplest recipes, Chewy Trail Mix Bars come together in 10 minutes, and will give you a satisfyingly sweet (but not too sweet!) breakfast or snack to enjoy on the go and during your busy day. And when you make your own bars at home, you can be sure there are no preservatives, artificial and “natural” flavors, and other weird ingredients. Wholesome and oh so good, these Chewy Trail Mix Bars will please child and adult alike 😊
Serves: 12
Prep time: 10 minutes
Cooking time: 0 minutes
What (your ingredients):
10 dates
½ cup creamy peanut butter (drippy, natural)
¼ cup maple syrup
¼ teaspoon salt
½ teaspoon cinnamon
2 cup oats
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup goji berries
How (your directions):
Line a medium baking dish (7x11) with parchment paper and set aside.
Add dates to a bowl and cover with water. Microwave on high for 60 seconds. Dates should be gooey and sticky. Remove the pits and add dates to a food processor.
Blend dates on high until a sticky paste forms. Add peanut butter, maple syrup, salt, and cinnamon. Blend on high until a dough ball forms.
In a large bowl, add oats, sunflower seeds, pumpkin seeds, and goji berries. Stir to evenly distribute ingredients.
Using your hands, take the date and peanut butter dough ball and add it to the dry ingredients. Knead dry ingredients into the date and peanut butter dough until all ingredients are evenly incorporated.
Press dough firmly into the parchment-lined backing dish. Refrigerate for 15 minutes.
Remove from pan by lifting the parchment paper out of the baking dish.
Slice into 10 bars. Enjoy immediately, or store in an airtight container for 5-7 days.
Why (the science): The oats, nuts, seeds, and dates make these bars the ultimate energy boosting snack or breakfast on the go! Keeping your blood sugar stable throughout the day is the key to improved mood, focus, and productivity.
Creamy Buckwheat Porridge is a no-fuss, gluten-free breakfast made quickly in a blender. Think of it as an exciting alternative to overnight oats! Simply soak the buckwheat to soften this pseudocereal, then blend with oatmeal and chia seeds. Creamy Buckwheat Porridge is a great meal prep breakfast, too- just fill a few glass jars, top with your favorite fruits and nuts, and grab-and-go. Buckwheat helps prevent blood sugar spikes, so you won’t feel an energy crash after this naturally sweet breakfast.
Serves: 4
Prep time: 10 minutes (then allow to soak 4 hours or overnight)
Cooking time: 0 minutes
What (your ingredients):
1 cup buckwheat groats, soaked 4 hours or overnight in water
½ teaspoon cinnamon
1 pear, roughly chopped
1 ½ cups oat milk
1 tablespoon chia seeds
Toppings: sliced kiwi, blackberries, sliced almonds, or any fruit and nut of choice
How (your directions):
Begin by submerging and soaking 1 cup of buckwheat groats in water for 4 hours or overnight.
Once soaked, drain and rinse buckwheat.
Add buckwheat, cinnamon, pear, oat milk, and chia seeds to a blender.
Blend on high for 60 seconds until smooth.
Spoon smooth porridge into 4 glass jars, then top with your favorite fruit, nuts, and seeds.
Enjoy immediately or refrigerate and enjoy throughout the week.
Why (the science): Buckwheat contains the antioxidant, rutin, which helps reduce inflammation and lower blood pressure.
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.
If you’re bored with the same meals and are looking for the simplest and quickest way to switch it up, then you’re going to love this Grilled Romaine and Corn Salad with Basil Aioli Dressing. The dressing and salad come together in 15 minutes flat! The Basil Aioli Dressing is creamy, dreamy and just happens to be super healthy and vegan (but don’t tell your spouse and children that...) Whip up this showstopper salad in both winter for some needed brightness and color, and in summer to impress your BBQ party guests.
Serves: 2-4 (2 meals, 4 sides)
Prep time: 10 minutes
Cooking time: 5 minutes
What (your ingredients):
Basil Aioli Dressing:
1 cup raw cashew halves
½ cup boiling water
¼ teaspoon salt
2 tablespoons lemon juice (1 lemon)
1 garlic clove
1 20-gram package basil
For the Salad:
½ tablespoon olive oil
1 head romaine, rinsed and dried
½ sweet corn, frozen
How (your directions):
To make the Basil Aioli Dressing, start by placing cashews in a small bowl and covering them with ½ cup boiling water. Let stand 5 minutes.
While cashews are soaking, heat grill pan over medium heat. Slice the head of romaine in half. Tip: do not remove the tough bottom that holds romaine head together.
Once heated, add the olive oil to the grill pan. Place each romaine half, cut side down, onto grill pan. Next to the romaine, add the frozen corn. Cook romaine halves and corn 3-4 minutes.
While grilling, add cashews and their soaking water, salt, lemon juice, garlic clove, and basil to a blender.
Blend until smooth.
Plate by placing grilled romaine halves onto a large serving platter, then evenly distribute grilled corn on top. Drizzle liberally with the Basil Aioli Dressing.
Why (the science): Creamy dressings from the store are loaded with processed ingredients, preservatives, and unhealthy fats. This Basil Aioli Dressing is super nutritious, between the heart-healthy and protein-filled cashews and the anticarcinogenic garlic. This creamy dressing is something to feel good about 😊
Eating your vegetables has never been so easy! Make pulled BBQ at home in 25 minutes using only a few easy, whole food ingredients. Mushroom and Artichoke BBQ would be a delicious plant-based option at your outdoor picnic and summer BBQ parties 😊
Serves: 4
Prep time: 5 minutes
Cooking time: 20 minutes
What (your ingredients):
1 tablespoon olive oil
1 medium yellow onion, sliced
2 cloves garlic, minced
8 oz. white or baby bella mushrooms, diced
2 15-oz. cans baby artichokes in water, drained and diced
1 ¼ cup favorite BBQ sauce
Assembly: toasted whole wheat buns, coleslaw
How (your directions):
Heat olive oil in a large skillet over medium heat. Add sliced onions and sauté for 3-4 minutes.
Add garlic, mushrooms, and diced artichokes. Sauté for 5-7 minutes until golden brown.
Add favorite BBQ sauce and allow to simmer for 10-15 minutes, stirring only occasionally to allow for caramelization.
Serve immediately on a warm, toasted whole wheat bun with ¼ cup of coleslaw!
Why (the science): Mushrooms are a rich source of selenium and glutathione, antioxidants that lower inflammation in the body.
Lemon Blueberry Muffin Energy Balls are the perfect snack to meal prep for the week ahead- they take 10 minutes to make, require zero cooking, lasts 5-7 days, and can be breakfast on the go, a snack, or preworkout fuel. Does it get any better!? Plus, you know you’re reaching for something healthy when you crave something sweet and grab two of these. Wholesome and delicious, these Lemon Blueberry Muffin Energy Balls will make your meal prep list every week.
Serves: 5 (makes 12-13 energy balls)
Prep time: 10 minutes
Cooking time: 0 minutes
What (your ingredients):
1 cup rolled oats
1 cup raw whole cashews
Pinch of Himalayan pink salt
6 dates, pits removed
¼ cup unsweetened coconut flakes
¼ cup dried blueberries
Zest and juice of 1 lemon
How (your directions):
Add all ingredients to a food processor.
Blend for 1-2 minutes, until one large dough ball forms.
Pinch off 2 tablespoons of dough at a time, and roll into an energy ball.
Store in an airtight container for 5-7 days.
Why (the science): The protein and fiber from oats and cashews will keep your blood sugar levels stable, meaning it’s the perfect pick-me-up snack for steady energy.
