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What I Eat EVERY Day (Easy Meal Ideas + ANNOUNCEMENT!!)


I hope you enjoy these sample recipes. I know y’all were eyeing the Healing Ginger Turmeric Soup 😋

PLEASE email questions to so they don’t get lost in here 💛


(full nutrition info + swaps and substitutions in the Everyday Eats guide)


1 cup stevia baking blend
1 cup sweet potato, cooked and mashed
1/2 cup smooth almond butter
2 tbsp olive oil
1 tsp vanilla extract
1/2 cup cocoa powder
1/3 cup all purpose flour
1/3 cup pea protein powder, unflavored
1/2 tsp baking powder
Dash of salt
Water, as needed for dough (add 1 tbsp at a time, up to 4 tbsp)
1/2 cup semi-sweet chocolate chips

1-Preheat the oven to 325 F. Line an 8-inch square pan with oil or parchment paper.
2-In a large bowl, combine the stevia baking blend, sweet potato, almond butter, olive oil, and vanilla extract.
3-In the same bowl, gently fold in your cocoa powder with a spatula or spoon.
4-Shake in the all purpose flour, pea protein powder, baking powder, and salt. Your mix should be relatively firm and hold together when pressed. However, depending which brand of protein and nut butter you use you may find your mix crumbly. If this is the case, add water 1 tbsp at a time until your dough starts to firm up.
5-Stir in your chocolate chips.
6-Transfer your dough to the baking pan, using a spatula or spoon to press it into one even layer.
7-Bake for 25-30 minutes or until a knife comes out clean from the center. Let cool, then serve!



(with fries)
2 small sweet potatoes, cut into wedges

cooking spray
1 small red onion, diced
2 tsp garlic, minced
1 medium carrot, diced
½ bell pepper, diced
1 tsp low-sodium soy sauce
2 tbsp ketchup
3 tbsp all purpose flour
1 tbsp smooth almond butter
15 oz canned black beans, drained and rinsed
¼ tsp cumin
½ tsp Italian herb seasoning
½ tsp paprika
6 oz tempeh, crumbled

3 lettuce leaves
3 tomato slices
3 onion slices
3 tbsp vegan mayonnaise

1-Preheat oven to 350 F and line a baking sheet with parchment paper. Once heated, bake sweet potato wedges for 20-30 minutes or until just blackened around the edges.

2-While potatoes are baking, heat a large pan over medium heat, spray with cooking spray, then add onion and garlic. Cook for 2-3 minutes or until onion is just turning translucent.

3-Add the carrot and bell pepper and stir, cooking another 6-8 minutes. Remove from heat and transfer to a food processor.

4-Add all burger ingredients to a food processor except tempeh. Pulse until just combined, but beans still chunky. You want texture in your burger. Add the tempeh and process again until just combined.

5-Spray the same pan as before with cooking spray. Use your hands to form the mixture into patties roughly the size of your palm and arrange these on the baking sheet. You should end up with 6 patties.

6-Bake for 10-15 minutes, flip, then cook for another 5 minutes to crisp up the other side.

7-Once everything is cooked, serve patties over lettuce, tomato, and onion, and top as desired. Enjoy!



1 tbsp olive oil
1 leek, sliced
1 tbsp fennel seeds
3 cups carrots, chopped
1 cup butternut squash, chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tbsp turmeric
salt and pepper, to taste
3 cups chicken or veggie broth
13 oz can low-fat coconut milk, divided

(optional adds ons)
cooking spray
shredded chicken
fresh parsley (to top)

1-Heat olive oil in a large pot over medium heat. Once warm, add leeks, fennel seeds, carrots, and squash. Cook for 4-5 minutes or until veggies just start to soften.

2-Add garlic, ginger, turmeric, salt, and pepper and continue cooking for another 2-3 minutes.

3-Add the broth and coconut milk (saving a few tablespoons to garnish each serving with at the end), then bring the pot to a boil and let simmer for 20 minutes.

4-In the meantime, heat a pan over medium heat and spray with cooking spray. Add chicken and cook for 5-6 minutes per side until cooked through, then set aside on a plate and shred.

5-Transfer soup to a blender and blend until smooth.

6-Serve with optional shredded chicken and a drizzle of coconut milk on top!


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