healthygirlkitchen
Danielle Brown | vegan recipes
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helping you live your healthiest (plant-based) life healthygirlkitchen@gmail.com
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this RASPBERRY CHIA PUDDING is a game changer for digestion (meal prep breakfast!)🍓💩✨! #SiggisPartner
ingredients:
2 cups frozen raspberries
2 cups almond milk
3 tbsp maple syrup
3/4 cup chia seeds
2 cups @siggisdairy plant-based yogurt
how to:
1. Blend raspberries, almond milk and maple syrup in a blender until smooth.
2. Pour into a large meal prep container then add chia seeds and yogurt. Mix well.
3. Refrigerate overnight and enjoy for up to 4-5 days!
It’s so hard to find plant-based yogurt thats a good source of protein AND calcium, that’s why I am obsessed with Siggi’s. I buy the one that only has 4 grams of sugar and I get mine at Whole Foods. Also - it’s THICK + creamy which makes it sooo beyond yummy.
#breakfastideas #digestion #healthyrecipes
ingredients:
2 cups frozen raspberries
2 cups almond milk
3 tbsp maple syrup
3/4 cup chia seeds
2 cups @siggisdairy plant-based yogurt
how to:
1. Blend raspberries, almond milk and maple syrup in a blender until smooth.
2. Pour into a large meal prep container then add chia seeds and yogurt. Mix well.
3. Refrigerate overnight and enjoy for up to 4-5 days!
It’s so hard to find plant-based yogurt thats a good source of protein AND calcium, that’s why I am obsessed with Siggi’s. I buy the one that only has 4 grams of sugar and I get mine at Whole Foods. Also - it’s THICK + creamy which makes it sooo beyond yummy.
#breakfastideas #digestion #healthyrecipes
save this VEGAN WARM ORZO SALAD asap🥗🫶🏼
Order the HealthyGirl Kitchen Cookbook: 100+ plant-based recipes to live your healthiest life @ (available now for preorder!) link in bio 🥑
you need:
3 cups cooked orzo
1 diced red pepper
3 diced large carrots
1/2 head of chopped cauliflower
1 cubed zucchini
1 diced red onion
115 oz can chickpeas rinsed and drained
1/2 cup vegan feta parsley: garnish
dressing:
1/2 cup hummus
2 tbsp lemon
2 tbsp water
1 tbsp olive oil garlic salt
pepper
how to:
1. Roast all the veggies with olive oil salt and pepper on a baking sheet for 30 min at 425 F.
2. Cook orzo. Warm chickpeas up in microwave for a minute with evoo salt and pepper.
3. Add all ingredients into a large serving bowl.
4. Mix dressing together and pour on top. Garnish with parsley.
5. Enjoy besties!
GF option: rice, quinoa or gf orzo
*the measurements for veggies in the video itself are after the veggies were roasted so they shrunk down!
#vegan #salads #healthyrecipes #lunchideas #plantbased #healthymeals
Order the HealthyGirl Kitchen Cookbook: 100+ plant-based recipes to live your healthiest life @ (available now for preorder!) link in bio 🥑
you need:
3 cups cooked orzo
1 diced red pepper
3 diced large carrots
1/2 head of chopped cauliflower
1 cubed zucchini
1 diced red onion
115 oz can chickpeas rinsed and drained
1/2 cup vegan feta parsley: garnish
dressing:
1/2 cup hummus
2 tbsp lemon
2 tbsp water
1 tbsp olive oil garlic salt
pepper
how to:
1. Roast all the veggies with olive oil salt and pepper on a baking sheet for 30 min at 425 F.
2. Cook orzo. Warm chickpeas up in microwave for a minute with evoo salt and pepper.
3. Add all ingredients into a large serving bowl.
4. Mix dressing together and pour on top. Garnish with parsley.
5. Enjoy besties!
GF option: rice, quinoa or gf orzo
*the measurements for veggies in the video itself are after the veggies were roasted so they shrunk down!
#vegan #salads #healthyrecipes #lunchideas #plantbased #healthymeals
Cant stop making this breakfast 🤤
chia pudding:
3 tbsp chia seeds
3/4 cup almond milk
1/4 cup vegan yogurt
1 tbsp maple syrup
smoothie:
1 acai packet
1/2 cup frozen strawberries
1/2 cup frozen pineapple
1 scoop vanilla protein powder
1/2 cup almond milk
meal prep the chia pudding and let it sit overnight in the fridge! Put it on your smoothie in the morning.
#healthybreakfast #breakfastideas #smoothies
chia pudding:
3 tbsp chia seeds
3/4 cup almond milk
1/4 cup vegan yogurt
1 tbsp maple syrup
smoothie:
1 acai packet
1/2 cup frozen strawberries
1/2 cup frozen pineapple
1 scoop vanilla protein powder
1/2 cup almond milk
meal prep the chia pudding and let it sit overnight in the fridge! Put it on your smoothie in the morning.
#healthybreakfast #breakfastideas #smoothies
Save this healthy BROCCOLI PESTO PASTA (easy dinner idea!)🥦✨
Order the HealthyGirl Kitchen Cookbook: 100+ plant-based recipes to live your healthiest life 🥑✨(available now for preorder!) link in bio.
ingredients:
1 head broccoli (roasted)
12 oz box of pasta
1 tbsp nutritional yeast
2 cloves garlic
1/4 cup olive oil
1 tbsp lemon
2 cup marinated artichokes
1/3 cup pine nuts
1/2 tsp salt
How to:
1. Roast broccoli
2. Make pasta
3. While pasta boils, blend together pesto ingredients.
4. Combine broccoli pesto with pasta and serve!
5. Garnish with basil and vegan parmesan.
#vegan #pesto #pastatiktok #plantbasedtiktok #dairyfree
Order the HealthyGirl Kitchen Cookbook: 100+ plant-based recipes to live your healthiest life 🥑✨(available now for preorder!) link in bio.
ingredients:
1 head broccoli (roasted)
12 oz box of pasta
1 tbsp nutritional yeast
2 cloves garlic
1/4 cup olive oil
1 tbsp lemon
2 cup marinated artichokes
1/3 cup pine nuts
1/2 tsp salt
How to:
1. Roast broccoli
2. Make pasta
3. While pasta boils, blend together pesto ingredients.
4. Combine broccoli pesto with pasta and serve!
5. Garnish with basil and vegan parmesan.
#vegan #pesto #pastatiktok #plantbasedtiktok #dairyfree
GUT HEALTH SLAW recipe coming in hot 🥵🥕🌱👇🏼
Order the HealthyGirl Kitchen Cookbook: 100+ plant-based recipes to live your healthiest life @ (available now for preorder!) link in bio 🥑
Ingredients:
2 cups shredded purple cabbage
2 cups shredded green cabbage
1 cup thinly sliced or shredded fresh beets
1 cup shredded carrots
1 cup thinly sliced fennel
1/2 cup chopped parsley
Gut healthy vinaigrette (30-second dressing!):
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp maple svrup
1/4 tsp each salt, pepper, garlic
How I did it:
(I used a mandolin for the fennel and cabbage, I bought pre-shredded carrots and I thinly sliced the beets)
1. Cut and prep all veggies
2. Whisk dressing in a bowl then add to your slaw and toss!
3. Let it marinate overnight if you want it extra yummy!
4. Keeps for 4 days in a fridge.
#guthealth #guthealthtiktok #salad #digestion #plantbased
Order the HealthyGirl Kitchen Cookbook: 100+ plant-based recipes to live your healthiest life @ (available now for preorder!) link in bio 🥑
Ingredients:
2 cups shredded purple cabbage
2 cups shredded green cabbage
1 cup thinly sliced or shredded fresh beets
1 cup shredded carrots
1 cup thinly sliced fennel
1/2 cup chopped parsley
Gut healthy vinaigrette (30-second dressing!):
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp maple svrup
1/4 tsp each salt, pepper, garlic
How I did it:
(I used a mandolin for the fennel and cabbage, I bought pre-shredded carrots and I thinly sliced the beets)
1. Cut and prep all veggies
2. Whisk dressing in a bowl then add to your slaw and toss!
3. Let it marinate overnight if you want it extra yummy!
4. Keeps for 4 days in a fridge.
#guthealth #guthealthtiktok #salad #digestion #plantbased
save these LAZY PEANUT NOODLES
(10-minute vegan dinner) 🍜🌱😊! Printable recipe link in bio!
Order the HealthyGirl Kitchen Cookbook: 100+ plant-based recipes to live your healthiest life 🥑✨(available now for preorder!) link in bio.
what you need (4-5 servings):
12-16 oz thick udon noodles
1 cucumber spiralized or sliced thin garnish: sesame seeds, scallions
secret peanut sauce:
1/2 cup creamy unsweetened peanut butter
1/4 cup soy sauce sub coconut aminos
1 tbsp toasted sesame oil
1-2 tsp chili paste or sriracha
2 tbsp rice vinegar
1 tsp garlic
1 tsp ginger
1/2 cup hot water
How to:
1. Boil noodles
2. Make sauce and prep cucumber while noodles boil
3. Rinse and drain noodles with cold water
4. Mix noodles with sauce and cucumbers and garnish!
5. Eat up besties!
Optional: add sautéed tofu for a protein!
#noodles #udon #healthydinner #vegan #plantbasedtiktok
(10-minute vegan dinner) 🍜🌱😊! Printable recipe link in bio!
Order the HealthyGirl Kitchen Cookbook: 100+ plant-based recipes to live your healthiest life 🥑✨(available now for preorder!) link in bio.
what you need (4-5 servings):
12-16 oz thick udon noodles
1 cucumber spiralized or sliced thin garnish: sesame seeds, scallions
secret peanut sauce:
1/2 cup creamy unsweetened peanut butter
1/4 cup soy sauce sub coconut aminos
1 tbsp toasted sesame oil
1-2 tsp chili paste or sriracha
2 tbsp rice vinegar
1 tsp garlic
1 tsp ginger
1/2 cup hot water
How to:
1. Boil noodles
2. Make sauce and prep cucumber while noodles boil
3. Rinse and drain noodles with cold water
4. Mix noodles with sauce and cucumbers and garnish!
5. Eat up besties!
Optional: add sautéed tofu for a protein!
#noodles #udon #healthydinner #vegan #plantbasedtiktok
Bookmark this BEAUTY BEET DIP (anti-inflammatory!)♥️🥕🌱! #SiggisPartner
Ingredients:
2 cups cubed fresh beets
1 red bell pepper
1 cup sliced carrots
1 cup red onion
1/2 cup @siggisdairy plant-based yogurt
1 tbsp lemon
2 tbsp olive oil
1/2 tsp garlic powder or 1 tsp fresh garlic
1/2 tsp salt
1/4 tsp pepper
✨The yogurt I use: Siggi’s plant-based coconut yogurt is my go-to yogurt because its THICK, creamy, packed with protein (which is super hard to find in a dairy-free yogurt). I get mine at Whole Foods! I also love that I can add it to sweet or savory recipes.
How to:
1. Preheat oven to 425 F. Prep a baking sheet with parchment paper.
2. Cut veggies and add them to the baking sheet, add olive oil and salt + pepper to taste. Bake for 30 minutes or until veggies are tender.
3. Add veg to the food processor with yogurt, olive oil, lemon, garlic, salt and pepper. Blend until smooth.
4. Use as a dip with crackers or baguette, on toast, on a bowl or salad or even as a pasta sauce.
5. ENJOY.
#healthyrecipes #plantbasedrecipes #diprecipe
Ingredients:
2 cups cubed fresh beets
1 red bell pepper
1 cup sliced carrots
1 cup red onion
1/2 cup @siggisdairy plant-based yogurt
1 tbsp lemon
2 tbsp olive oil
1/2 tsp garlic powder or 1 tsp fresh garlic
1/2 tsp salt
1/4 tsp pepper
✨The yogurt I use: Siggi’s plant-based coconut yogurt is my go-to yogurt because its THICK, creamy, packed with protein (which is super hard to find in a dairy-free yogurt). I get mine at Whole Foods! I also love that I can add it to sweet or savory recipes.
How to:
1. Preheat oven to 425 F. Prep a baking sheet with parchment paper.
2. Cut veggies and add them to the baking sheet, add olive oil and salt + pepper to taste. Bake for 30 minutes or until veggies are tender.
3. Add veg to the food processor with yogurt, olive oil, lemon, garlic, salt and pepper. Blend until smooth.
4. Use as a dip with crackers or baguette, on toast, on a bowl or salad or even as a pasta sauce.
5. ENJOY.
#healthyrecipes #plantbasedrecipes #diprecipe
save this healthy CREAMY PASTA HACK🍝✨(using yogurt!) #siggispartner
Yogurt details: I am obsessed with @siggisdairy plant-based yogurt! It has been my go-to dairy-free yogurt now for over a year. It has 11 grams of plant-based protein per serving and is so creamy and rich. It tastes amazing and the texture is incredible. It’s made with simple ingredients and I get mine at Whole Foods!
What you need:
- 16 oz box your favorite pasta
- 1 cup dairy-free yogurt (I use Siggi’s plant-based yogurt for ultimate creaminess)
- 1 32 oz jar marinara sauce
- vegan parmesan cheese
- basil for garnish
How to:
1. Boil pasta then add to a casserole dish
2. Pour the yogurt and marinara sauce onto the pasta then mix well.
3. Top with parmesan cheese then bake at 425 F. for 10 minutes.
4. Garnish with fresh basil and enjoy the easiest healthy 15-minute dinner!
#pastarecipe #veganrecipes #plantbased #pastatiktok #cookinghacks
Yogurt details: I am obsessed with @siggisdairy plant-based yogurt! It has been my go-to dairy-free yogurt now for over a year. It has 11 grams of plant-based protein per serving and is so creamy and rich. It tastes amazing and the texture is incredible. It’s made with simple ingredients and I get mine at Whole Foods!
What you need:
- 16 oz box your favorite pasta
- 1 cup dairy-free yogurt (I use Siggi’s plant-based yogurt for ultimate creaminess)
- 1 32 oz jar marinara sauce
- vegan parmesan cheese
- basil for garnish
How to:
1. Boil pasta then add to a casserole dish
2. Pour the yogurt and marinara sauce onto the pasta then mix well.
3. Top with parmesan cheese then bake at 425 F. for 10 minutes.
4. Garnish with fresh basil and enjoy the easiest healthy 15-minute dinner!
#pastarecipe #veganrecipes #plantbased #pastatiktok #cookinghacks
bookmark these PB NANA CUPS (no-bake + vegan + gf)🍌🍫for a lazy dessert idea!!
Order the HealthyGirl Kitchen Cookbook: 100+ plant-based recipes to live your healthiest life 🥑✨(available now for preorder!) link in bio.
What ya need:
Muffin pan
12 muffin liners
1/2 cup melted dark chocolate
1/3 cup peanut butter
12 banana slices
Salt
Instructions:
1. Line muffin pan with liners.
2. Melt chocolate in a microwave safe bowl for 1 min stirring halfway through.
3. Add about 1 tbsp of chocolate to the bottom of each liners and spread to the corners. Freeze for 3 minutes.
4. Next, spoon in peanut butter spreading evenly.
5. Add a banana slice to the center of each and top with more chocolate!
6. Don’t worry about being precise with measurements! Use as much pb/chocolate you want. I like to the keep the layers thin! These are rich.
7. Top with a pinch of salt on each! I like maldon flaky salt.
8. Freeze for 30-45 min before having one! Then store in the freezer in a bag or container and enjoy when you need a treat.
9. Yum!
#desserttiktok #healthytreat #easydessert #glutenfree #dairyfree
Order the HealthyGirl Kitchen Cookbook: 100+ plant-based recipes to live your healthiest life 🥑✨(available now for preorder!) link in bio.
What ya need:
Muffin pan
12 muffin liners
1/2 cup melted dark chocolate
1/3 cup peanut butter
12 banana slices
Salt
Instructions:
1. Line muffin pan with liners.
2. Melt chocolate in a microwave safe bowl for 1 min stirring halfway through.
3. Add about 1 tbsp of chocolate to the bottom of each liners and spread to the corners. Freeze for 3 minutes.
4. Next, spoon in peanut butter spreading evenly.
5. Add a banana slice to the center of each and top with more chocolate!
6. Don’t worry about being precise with measurements! Use as much pb/chocolate you want. I like to the keep the layers thin! These are rich.
7. Top with a pinch of salt on each! I like maldon flaky salt.
8. Freeze for 30-45 min before having one! Then store in the freezer in a bag or container and enjoy when you need a treat.
9. Yum!
#desserttiktok #healthytreat #easydessert #glutenfree #dairyfree