Banana, Peanut Butter, and Chocolate Crunch:

I haven't been eating breakfast much lately. (Gasp!) I know, I know. It's awful for my brain, my metabolism, and my all-around-life in general. However, this recipe is going to change that. I used cashews and sunflower seeds to give this recipe a bit of crunch, but almonds or walnuts would also work deliciously here. And who says you can't have chocolate for breakfast? Throw it together in less than 5 minutes, and you're out the door and ready to take on the day.

Ingredients:

2 bananas, sliced

1/4 cup raw cashews, coarsely chopped

1 to 2 tbsp. peanut butter

1 tbsp. sunflower seeds

Vegan chocolate syrup

Instructions:

 Add the bananas to a medium bowl. Top with the peanut butter and sunflower seeds. Drizzle with the chocolate syrup and serve. 

Vegan White Bean and Grape Tomato Summer Salad:

I just love bean salad recipes because they're healthy and can be made in less than 10 minutes. Plus, there's always a different dressing, seasoning, or other ingredient around to change it up a bit. (Note how many 

"to taste's" there are in this recipe).  Add some cayenne pepper for a little kick. You can also swap Italian dressing for the red wine vinegar and olive oil. Feel free to get creative and throw in any other veggies you may have on hand as well. 

In this recipe, I really liked the crunch of the diced cucumber with the sweetness of the grape tomatoes and basil. The red wine vinegar lent a touch of acidity, which pairs perfectly with the olive oil. (Hint: if you double this recipe, it may just be perfect for any Labor Day barbecues that you're planning on crashing). 

Ingredients:

1 large can small white beans, drained and rinsed

1 package grape tomatoes, halved

1 medium cucumber, diced

1 small yellow onion, thinly diced

1/2 to 1 tbsp. red wine vinegar (or to taste)

1/2 to 1 tbsp. olive oil (to taste)

1/2 tsp. dried basil (or 1 tsp. fresh)

1/4 tsp. sea salt (to taste)

1/4 tsp. garlic powder

Serves 4.

Total Cook Time: 10 minutes.

Instructions:

Add all ingredients to a medium bowl. Toss to coat. Add any other seasonings or dressings to taste.

A Simple Summer Snack:

Hey everyone! Here's a simple and healthy recipe for a snack or light lunch. I utilized some of the season's best ingredients here. (I think by now, it's pretty apparent that I love tomatoes and avocados). If you love these veggies as much as I do, this recipe's for you. Add a little sriracha to the mix, and you've got yourself a little snack party. 

Ingredients:

1 large yellow tomato, diced

1 small white onion, thinly diced

1/2 an avocado, sliced 

2 tbsp. hummus

2 tsp. olive oil

1/4 tsp. Sea Salt

1/4 tsp. dried cilantro (1 tsp. fresh)

Dash of cayenne pepper

Serves 2.

Total Cook Time: 5 minutes. 

Instructions:

1. Add the diced tomatoes and onion to a bowl. Stir in the olive oil, sea salt, cilantro, and cayenne. Toss to coat.

2. Split the tomato mixture into two servings, top each with half of the avocado slices and 1 scoop of hummus. Serve with tortilla chips (optional). 

Quick Vegan Peanut Butter & Banana Sorbet

No sugar added! This is such a perfect snack. If you love bananas and peanut butter as much as I do, I know that you will be in love with this easy ice cream/sorbet. Add a little melted chocolate or Hershey's Chocolate Syrup (it's vegan) for added richness.

Ingredients:

2 cups bananas, sliced and frozen
1/4 cup melted peanut butter
1/4 cup almond milk

Instructions:

Let the bananas thaw for a few minutes after you take them out of the freezer. Next, add the bananas and almond milk to your food processor, and process until it reaches a smooth and creamy texture. Scoop the mixture into whatever you're serving it in, and then drizzle it with the melted peanut butter.