Healthy Easy Mini Food Prep / Beginner Friendly

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener.

Mix the ground flax egg and water and set aside for a few minutes.

Once the flax egg has thickened, add it and the rest of the ingredients except frozen strawberries into a blender and blend until smooth.

Pour batter onto a preheated griddle at 350 degrees or a non-stick skillet on medium heat.

Cook until the edges start to look dry and bubbles have formed, then flip and cook for another 2 to 3 minutes.

Cube the tofu as shown in the video.

Season generously with garlic salt, onion powder, lemon pepper, and nutritional yeast. Toss well and spread onto a lined baking sheet.

Place into a preheated convection oven at 375 degrees and bake for 15 minutes or until golden and crispy.

Cut the ends off the sweet potatoes and place on a lined baking sheet. Bake for 1 hour in the oven with the tofu.

Add rinsed and drained chickpeas to a bowl and season well. Add to the baking sheet with the sweet potatoes and bake for 15 to 20 minutes or until desired crispness is reached.

For the lemon tahini dressing, place all ingredients into a small blender or bullet and blend.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens