Tag: healthy

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Jamaican Jerk Chickpeas

A Meal Packed with Both Protein and Flavor!

This recipe is a simple one anyone can make. Chickpeas are one of the most versatile foods & by far one of my favorites. I cooked up this recipe one day just using some leftover ingredients. Its so fire yet simple. Top tier easily.

Serving Size

Serves 4, double for more recipes.

Cooking Time

Prep 10 mins

Cook 20 mins

Recipe

1 can of chickpeas

1/2 cup of jerk paste

1 can of coconut milk

4 cups of couscous

1 shallot rough chopped

1 tablespoon of oregano

1/2 tablespoon of cumin

1/2 tablespoon of salt

1/2 grape seed oil

1 plantain thick sliced

1 avocado sliced

Instructions

1. Boil water for couscous.

2. Sauté shallots in oil until fragrant.

3. Add chickpeas to the pan & sauté until soft.

4. Add couscous to the water. Let cook for 10 mins until couscous is fluffy. Add the oregano. Stir until combined well.

5. Add the jerk paste to the chickpeas & stir that well until combined. Let cook for 3 mins.

6. Add coconut milk to the jerk chickpeas. Let simmer until it thickens into a sauce.

7. Add all seasonings at the end & take off the heat.

8. Fry plantains & set aside.

9. (Optional) slice fresh avocado to serve with the dish.

10. Plate everything up & serve !

This is the recipe I used to make these Jerk Chickpeas. Add this to your dinner rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new breakfast recipe? Check out our Miami Mango Smoothie!

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Apple Pie Overnight Oats

Great for breakfast & even after a workout!

Its a new year 2023! In 2022 I created a lot of great recipes & really expanded on my creativity! This year we gonna turn it up even more. I love a good breakfast to start the day. You can never go wrong with oats & fruit! This is a simple recipe that anyone can make.

Serving Size

Serves 2 people

Double recipe for more servings

Cooking Time

Prep 15 mins

Cook 10 mins

Recipe

1 mason jar

1/2 cup of old fashioned oats

1 whole apple diced in small pieces

3/4 cup of almond milk or (plant based milk of choice)

1/4 cup of chia seeds

1/4 cup of dairy free yogurt (I used coconut milk)

2 tablespoons of agave nectar (maple syrup works well too)

1 graham cracker for topping (optional)

1 cinnamon stick for topping

1 tablespoon of cinnamon

1/2 tablespoon of vegan butter

Instructions

1. In a hot pan sauté the apples in a lil vegan butter.

2. Add the cinnamon & agave to the apples. Stir consistently until thoroughly combined & apples are caramelized.

3. Take off heat & set aside.

4. In a mason jar add the oats, almond milk, yogurt, half of the caramelized apples (the other half will be used for the topping) & chia seeds.

5. Set in fridge to chill over night. (If eating sooner 1-2 hrs is fine.)

6. Take oats out of fridge & top with remaining apples, one cinnamon stick, a sprinkle of cinnamon.

7. Eat & enjoy!

This is the recipe I used to make this fire Apple Pie Overnight Oats very tasty. Definitely add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dinner recipe? Checkout our Veggie Lo Mein Noodles!

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Veggie Lo Mein

Asian cuisine has always been one of my favorites.

Outside of the classics like fried rice & spring rolls the lo mein noodles always hit. So you know I had to put my own sauce on it. The Chef Lonnie.G way.

This is a simple recipe that anyone can make.

Serving Size

Serves 4 people

Double recipe for more servings

Cooking Time

Prep 30 minutes

Cook 20 minutes

Recipe

1 head of broccoli chopped

1/2 cup of sliced red bell peppers

1/2 cup of sliced bella mushrooms

1/2 cup of sliced yellow onions

2 cloves of garlic minced

1 pack of lo mein noodles

1/4 cup of liquid aminos or (soy sauce)

1 cup of stir fry sauce

1 tablespoon of olive oil (sesame oil for more flavor)

1/2 tablespoon of garlic powder

1/2 tablespoon of parsley

Instructions

1. Bring water to a boil for lo mein noodles to cook.

2. Sauté onions & garlic in oil until soft.

3. Add the mushrooms, broccoli, peppers, to the pan & sauté for 3 mins until soft.

4. Drop the noodles in the water & cook for 4 mins until soft yet slightly firm.

5. Add the liquid aminos to the veggies & seasoning’s.

6. Drain the noodles & add them to veggies. Add the stir fry sauce & mix everything well.

7. Sprinkle a bit of parsley on top & take off the heat.

8. Plate up & serve with spring rolls on the side with chopsticks (if you want).

9. Eat & enjoy.

This is the recipe I used to make this fire Lo Mein Noodles very tasty. Definitely add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new snack recipe? Check out our Jamaican Beef Patties!

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Paprika Roasted Cauliflower

Great for the fall time & a way to use leftover veggies.

Recently crafted this recipe at work & it was super fire. Loved the simplicity & how tasty it is.

Super simple recipe one you definitely want to add to your culinary bag. You gonna love it.

Serving Size

Serves 2 People

Double or Triple recipe for more servings

Cooking Time

Prep 10 minutes

Cook 20 Minutes

Recipe

1 head of cauliflower

1/2 cup of grape tomatoes

5-6 sweet peppers

3 tablespoons of paprika

2 tablespoons of olive oil

1/2 tablespoon of sea salt

1/2 tablespoon onion powder

1/4 cup sliced onions

sprinkle of parsley

Instructions

1. Preheat oven to 400 degrees.

2. Cut cauliflower in to thick pieces.

3. Take the grape tomatoes, sweet peppers & cauliflower & add them to a baking pan.

4. Drizzle olive oil, paprika, sea salt, & onion powder.

5. Mix everything well so the veggies are well coated.

6. Bake for 20 minutes until veggies are soft but slightly firm.

7. Plate up & sprinkle chopped parsley on top.

8. Eat & enjoy.

This is the recipe I used to make these fire paprika roasted cauliflower. Super tasty definitely add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dinner recipe? Check out our curry lentil soup!

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Mushroom Fried Risotto

Super filling dish & very great taste with a variety of flavors. A unique simple dish for the cooler temperature weather.

This recipe is great for beginners. One you can easily master with a couple of attempts.

Serving Size

Serves 8-10 people

Double recipe for more servings

Half recipe for less servings

Cook Time

Prep 15 mins

Cook 15 mins

Recipe

4 cups of arborio rice

1 cup of sliced bell peppers

1 cup of diced carrots

1 cup of enoki mushrooms

1 cup of maitake mushrooms

1 cup of bella mushrooms

1/4 parsley & green onions

1 cup of yellow onions

2 cups of soy sauce (liquid amino’s is a good too)

1 tablespoon of minced garlic

1 tablespoon of salt

1 tablespoon of black pepper

1/2 cup of olive oil

Instructions

1. Heat a hot pan with with oil.

2. Bring water to a boil to cook the risotto rice.

3. Add rice & cook until firm but still soft.

4. Set rice aside once done.

5. In a hot pan add olive oil & sauté garlic. yellow onions, & carrots cook until soft.

6. Add bell peppers & mushrooms & cook until soft.

7. Add the cooked rice to the pan & stir everything well. Add soy sauce, seasonings.

8. Cook until rice has a slight crisp to it. Take off the heat, let cool & garnish with green onions.

9. Serve, eat & enjoy.

This is the recipe I used to make this fire mushroom fried risotto. Super tasty definitely add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new dessert recipe check out our Peach Cobbler Cheesecake!

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Elegant Vegan Eggplant Lasagna

Super fire & simple to make!!

Today is my born day & I wanted to give y’all one of my favorite go to dishes I mastered at 24 & my clients have been loving it.

Great recipe for beginner culinarians & one that you & your friends & relatives will love this summer.

Serving Size

Serves 4-6 people. Double recipe for more servings.

Cook Time

Prep 30 mins

Cook 30 mins

Recipe

1 eggplant sliced in 1 inch 10-12 slices

3 cups of tomato pasta sauce

2 cups of vegan cheese (I used a blend of smoked gouda, cheddar, & mozzarella)

1 cup of vegan ricotta cheese

6 pieces of asparagus (optional side item)

grapeseed oil

black pepper

old bay seasoning

garlic powder

salt

Instructions

1. Preheat oven to 375 degrees

2. In a hot pan with grapeseed oil sauté eggplant slices until cooked on each side.

3. In a baking pan spread 1/2 cup of sauce on the bottom of the pan.

4. Add the sautéed eggplant to the bottom ( 9-10 pieces is good).

5. In a small bowl mix the ricotta cheese with 1/4 cup of cheese blend with: black pepper, garlic powder, salt & old bay seasoning.

6. Add ricotta mix on top of the eggplant & smooth it out well.

7. Sprinkle more cheese on top.

8. Add another layer of the eggplant on top of the cheese layer.

9. Spoon more tomato sauce on top of the last eggplant layer.

10. Sprinkle the remaining amount of cheese on top.

11. Sprinkle a bit of black pepper, parsley, garlic powder on top.

12. Bake in the oven for 25 mins.

13. Sauté asparagus in a hot pan & add seasonings.

14. Plate the eggplant lasagna & pair with roasted asparagus.

15. Eat & enjoy!

This is the recipe I used to make this Elegant Eggplant Lasagna. Add this to your weekly rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

Want a new Vegan dinner recipe? Check out our Vegan Lobster Mac & Cheese!

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Decadent Chocolate Vegan Ice Cream

Classic Summer Dessert Turned Vegan

I’m back again with another classic. Summer is right around corner its getting hot. I wanted to share a new recipe that I’ve been working on. My dessert bag is getting deeper & yours will too.

This is a simple recipe, great for beginners. Super tasty & one that you’ll want to make over & over.

Serving Size

Serves 6 people double recipe for more servings.

Cook Time

Prep 10 mins

Blend 2-3 mins

Freeze 3-6hrs to serve immediately (or overnight)

Recipe

5 frozen bananas

1/4 cup coconut milk

1/4 cup of cocoa powder

1/2 tablespoon of agave nectar

1 teaspoon of vanilla extract

Instructions

1. Place frozen bananas, cocoa powder, coconut milk, & agave into a food processor or high-speed blender.

2. Blend on high until it reaches a smooth consistency, 1-2 mins.

3. Pour into a loaf pan & let freeze until firm. 1-2 hours is best for quick serving. (Freeze overnight for a more solid ice cream.)

4. Serve with vegan chocolate wafer crisps & sprinkle of cocoa powder for extra presentation, eat & enjoy.

This is the recipe I used to make this Decadent Chocolate Ice Cream. Add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 5 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

I partnered with the All Natural Brand to promote more exposure towards more plant-based & eating more whole foods. Health in all aspects is very important, mentally, physically, spiritually. Together we strive to make holistic well being the new norm.

Want a new Vegan dinner recipe? Check out our Rich Vegan Rasta Pasta!

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Savory Vegan Spinach Empanadas

One of my favorite hand held foods.

Empanadas are a staple in many cultures across the world. You can fill them & serve them so many ways. Miami really exposed me to the different varieties of these. Many small Mom & Pop shops have these & they taste immaculate. I wanted to recreate my own version!

This a simple recipe that most people with cooking experience can make. You won’t be able to get enough of these, a must have in your recipe bag!

Serving Size

Serves 6 double recipe for more servings.

Cook Time

Prep 30 mins

Cook 20 mins

Recipe

6 empanada doughs

4 cups of spinach

1 cup of mushroom

3 cloves of garlic minced

1/2 teaspoon cumin

1/2 teaspoon salt

sprinkle of parsley for presentation

1/2 teaspoon black pepper

1 tablespoon vegan butter (melted)

1 cup of vegan cheese (mozzarella is what I used)

1/3 cup of all purpose flour

1 tablespoon of grapeseed oil

Instructions

1. Preheat oven to 375 degrees.

3. Sauté garlic & mushrooms in grape seed oil until fragrant & soft.

4. Add in spinach & cook until spinach is thoroughly sautéed.

5. Add spinach to a bowl & mix in the vegan cheese. Add seasonings in to the spinach & set aside.

6. Flour a cutting board or smooth surface & lightly flour empanadas on each side.

7. Scoop 1 1/2 tablespoons of spinach mixture into the empanada.

8. Fold empanada in half & press the edges with a fork to seal it.

9. Place the empanadas on a sheet tray with parchment & lightly brush with vegan butter.

10. Bake for 15 mins on 375. Let cool for 10 mins.

11. Plate up eat & enjoy!

This is the recipe I used to make these tasty Savory Spinach Empanadas. Add this to your weekly rotation!