It’s pretty crazy how much things change over the course of a year.
Dying to know what that seductive sammie is? Well if I told you, I’d have to kill you.
APRIL FOOLZ. It’s our new sandwich special at Alchemy featuring roasted Portobello mushrooms, basil cashew mayo, roasted red peppers, red onion, and arugula on local ciabatta. It’s beyond words and if you live in Columbus you should run not walk to your nearest Alchemy to eat it.
Back to my first statement. How was it 363 days ago that I posted “The 8 Blog Recipes I Make Most Often?” How things have changed! The recipes I post these days are pretty much all plant-based. While I still adore my Chocolate Banana Muffins, I must admit that they haven’t graced my muffin tin in quite some time. Taste buds and preferences most definitely change over time. As it gets warmer, I’m trading in lentil soup for cooling kale salads and LOVING it.
Keeping up with creating exciting new recipes for you chickpeas leaves little to no time to a) make other bloggers’ recipes that I drool over on a daily basis and b) remake my old favorites. That said, in case you didn’t notice from my daily Blueberry Cacao Smoothie Bowl, I’m a creature of habit. I know what I like and I like what I know. I eat because I’m happy and I’m happy because I eat. K done.
But seriously. I have a few go-to’s from this very bloggity that I tend to make on a weekly basis; and I kid you not, my lovely boyf is now addicted to some of the same recipes. He’s a carnivore, but nonetheless his weekly meal prep includes these Chocolate Peanut Butter Oatmeal Cups, Quinoa Fried Rice (we add roasted cashews), a big kale salad, and a shiz ton of roasted sweet potatoes and other veggies. He also makes baked chicken and some kind of crockpot meat dish. He loves the food I make, but…BUT will almost always add meat to it. Sigh. To each his own!
So now let’s chat about the humtsastical recipes that I make every week and often recommend to clients. Of course things change, but I tend to always resort back to these recipes because they’re easy to make and taste amazing. I’d LOVE to hear what your favorites are in the comments. Enjoy!
This recipe is everything. I usually use lots of frozen stuff to make this a breeze, including ginger, peppers, broccoli, edamame, and brown rice. Simple sauté your veggies, blend the sauce, and mix it all together. The roasted cashews are the best part so do not leave them out!
This is like the most crave-worthy casserole there ever was. It has this addicting creamy sauce made from cashews blended with enchilada sauce that I just adore. The best part is that is has veggies, protein, and healthy fats all in one dish from the kale, peppers black beans, tempeh, and cashews. Score!
The boyf and I make these every week. They make the perfect afternoon snack with a cup of coffee or breakfast on the go. They’re a close cousin of my Banana Zucchini Oatmeal Cups and Lemon Coconut Baked Oatmeal Cups. You really can’t beat no added sugar or oil Do you know the muffin woman? Yes, I believe you do.
This one should come as no surprise. If you read my What I Ate Wednesday posts, you see this as my breakfast pretty much every single week. These days I’ve been switching out hemp seeds for chia seeds here and there to change it up. My go-to protein is Vega Vanilla Protein + Greens, but I adore Vega Sport Performance Protein post-workout for the branched chain amino acids, probiotics, etc. I usually top mine with Love Grown Power O’s and cacao nibs for crunch. Check out my Shop page for product recommendations!
HACK—I recently made this without rosemary and it was just as amazing. To make this super easy, I buy Trader Joe’s pre-cooked lentils, chopped lacinato kale, and sliced mushrooms. This salad is seriously one of my favorite flavor profiles on the planet—tangy, crunchy, and packed with plant protein. It makes great lunches!
I love having a batch of veggie burgers in the freezer for to toss in the microwave for a quick meal. These come together really quickly and have fabulous flavor. Truly a fiesta for the taste buds!
This is such a simple recipe that’s packed with flavor and very, very customizable. The veggies you add are totally up to you. We’ve made it with only one small onion rather than two large and with no peppers, edamame, nor ginger and it still tasted great. Don’t be afraid to stray a bit from recipes and explore your culinary creativity! Mushrooms are another great addition. We think roasted cashews make the dish! This is one of Alchemy’s best selling salads.
These are like a bite of Spring. They seriously taste like cake. Enough said.