10 STAPLE MEALS I EAT EVERY WEEK / HCLF VEGAN

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Hash browns -
20 oz frozen hash browns
1/4 onion sliced
1/4 bell pepper sliced
1 cup mushrooms sliced
1 cup spinach
1 tsp each paprika, garlic powder, onion powder
Preheat oven to 400 degrees. In a large mixing bowl mix all of your ingredients together. Place on a baking tray and bake for 30 minutes or until crispy. Top with ketchup.
Chocolate Bliss Balls -
300g dates soaked 1 hr and drained
2 cups oats or oat bran
1/2 cup cocoa powder
In your blender or food processor add your oats and cocoa powder and pulse until mixed. Add in your dates and blend until a dough like consistency. Take a small spoonful at a time and roll into balls. Store in an air tight container in the fridge. Makes 15 bliss balls.
CHOCOLATE PB OATS
3/4 C rolled oats
1.5 C water
1 Tbsp cocoa powder
1 banana chopped (fresh or frozen)
1 cup strawberries
2 tbsp pb2
In a saucepan, combine water, oats, banana and cocoa powder. Cook over medium heat until all the water is absorbed (about 5-7 minutes). Mix together your pb2 with 2-3tbsp of water. Once your oats are done place them in a bowl and top with strawberries and pb2.
VEGGIE SUSHI ROLLS -
2 cups cooked white or brown rice
1/2 small avocado (50g)
1/4 English cucumber sliced
1/4 c shredded carrots
1 cup spring greens
2 sheets nori
1 tsp sesame seeds
2 tbsp coconut aminos for dipping (or soy sauce)
Place your rice in a bowl about 10 minutes before you make the rolls and allow it to cool (this prevents tearing the nori and makes it less “fishy” tasting)
Lay out your nori sheets and spread the rice evenly over them. Take your avocado and divide it between the two sheets. Smash it into the middle of the roll. Add your cucumber, carrots and greens and roll tightly like a burrito. Cut into sushi pieces and sprinkle with sesame seeds. Dip into coconut aminos.
Salad & Fries with Sweet Mustard -
4 medium pre-steamed russet potatoes
1/2 tsp garlic powder
salt & pepper to taste
2 tbsp maple syrup
1 tbsp mustard
2 cup greens
Preferable the day before, steam your potatoes whole for 15 minutes and place in the fridge to cool.
Preheat oven to 420 degrees F (215C).
Scrub your potatoes well and chop into fry like pieces. Toss in garlic powder and add a little salt and pepper. Place on a baking sheet and bake 15-20 minutes or until crispy. Mix together your maple syrup and mustard. Place potatoes over your bowl of greens and drizzle with dressing.
BROCCOLI CHEDDAR SOUP -
3 potatoes chopped
2 cups broccoli
1/2 cup nutritional yeast
1 tsp garlic powder
2 cups water
In your instant pot combine all of your ingredients except the nutritional yeast. Cook on sealed/high pressure for 15 minutes. Once done add in your nutritional yeast and lightly blend with an immersion blender. Add salt to taste. Serve over rice with additional nutritional yeast.
Pizza