Tag: healthylifestyle

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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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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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Classic Chickpea Curry

One of my favorite all time dishes.

This was like the first recipe I really mastered when I first went vegan. Since then I haven’t looked back.

Great recipe for beginner culinarians. Its very simple & super tasty. One that will be a go to recipe for you.

Serving Size

Serves 4 people double recipe for more servings!

Cook Time

Prep 15 mins

Cook 20 mins

Recipe

1 can of rinsed chickpeas

1 can of coconut milk

1/2 cup of diced yellow onions

1/4 tablespoons of minced garlic

2 tablespoons of curry powder

1 tablespoon of garlic powder

sprinkle of black pepper

1/2 tablespoon of sea salt

1/2 old bay seasoning

(Optional)

jasmine rice, fried plantains, fresh avocado

Instructions

1. Sauté onions & garlic until its soft & fragrant.

2. Add curry powder to the veggies & cook for 2-3 minutes. (Curry powder has turmeric in it which is a raw spice & it needs to be cooked to release the flavors).

3. Add chickpeas & saute until slightly firm 3-4 minutes.

4. Pour in the coconut milk & let simmer on low heat for 10 minutes. This will build the sauce.

5. Check the curry & stir occasionally. Once sauce is thickened add in the remaining seasonings & turn off heat.

6. Plate up & serve with Jasmine Rice, Fried Plantains & Fresh Avocado or just eat it solo!

This is the recipe I used to make this Classic Chickpea Curry. 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 dinner recipe for the summer? Check out our BBQ Oyster Mushroom Sliders!

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Vegan Banana Pudding

This is a down south classic.

A dessert I grew up on in my youth. So I had to create a vegan version. It came out so fire, y’all gonna love it.

This is a great recipe for intermediate culinarians & those wanting to master a simple recipe. One your family & friends will love this summer.

Serving Size

Serves up to 6-8 portions

Cook Time

Prep: 10 minutes

Cook: 20 minutes

Refrigerate: 2-3 hours

Recipe

1 can of coconut milk

2 cups of almond milk

2 tablespoons of cornstarch

1 cup of cane sugar

sprinkle of salt

1 tea spoon of cinnamon

2 bananas sliced in 1 inch pieces

1 cup of cookies of choice ( I couldn’t find vegan vanilla wafers so I used vegan ginger snaps instead )

3 cups of vegan whipped cream

1 tea spoon of vanilla extract

Instructions

1. In small bowl, whisk together almond milk and cornstarch until combined. Set aside.

2. In a small pan, heat coconut milk over medium heat. Once its hot, slowly mix in cornstarch/almond milk mix.

3. Let simmer until thick for 7-8 minutes stirring consistently.

4. Mix in the sugar, salt, & vanilla. Turn off heat.

5. Add pudding to bowl & let cool at room temp for 20 minutes. After 20 minutes, refrigerate for 2-3 hrs until thickened.

6. Remove pudding from fridge, add 1 cup of vegan whipped cream. Mix well.

7. In dish of choice ( I used a mason jar ), layer wafers then bananas, then pudding. Repeat layers as needed. Top with remaining whipped cream. Eat & enjoy!

This is the recipe I used to make this tasty banana pudding. 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 lunch/ dinner recipe? Check out our curry chickpea lettuce wrap!

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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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Vegan Crab Cakes

Crab Cakes without the Crab

Before I started eating more plant based I did enjoy some seafood like crab, lobster, salmon. However through my experimenting in the lab I’ve learned some ways to recreate some of my old favs.

These crab cakes are an intermediate level recipe. So great for those who have some experience & want to whip up something new. I’m always amazed at how well they come out!

Serving Size

Serves 4 people double recipe for more servings.

Cook Time

Prep 30 mins

Cook 15 mins

Recipe

CRAB CAKES

2-14 OZ CANS WHOLE HEARTS OF PALM DRAINED

1/4 CUP OF GREEN ONION MINCED

1/2 CUP RED BELL PEPPER DICED

1 SHALLOT DICED

2-3 GARLIC CLOVES MINCED

1 TBS OLD BAY SEASONING

1 1/2 CUPS PANKO BREAD CRUMBS

1 CUP ALL PURPOSE FLOUR

REMOULADE SAUCE

3/4 CUP VEGAN MAYONNAISE

1/4 CUP KETCHUP

1/2 TBS DILL SEASONING

1/2 TBS OLD BAY SEASONING

BLACK PEPPER

HIMALAYAN PINK SALT

Instructions

Crab Cakes

1. Chop all veggies: shallots, peppers, garlic set aside.

2. Rough chop palm of hearts into small pieces. Set aside in a bowl.

3. In oil sauté shallots & then add hearts of palm.

4. Add veggies & sauté for 5 mins. Add old bay seasoning, dill, cumin, salt & pepper.

5. Once everything is well mixed take the mixture off the fire & let chill in a bowl until cool. ( I put mine in freezer for 15-20 mins until set.)

6. Take out crab cakes & sprinkle a bit of flour & mix well.

7. Pour the panko breadcrumbs & flour into bowls.

8. Form the palm of hearts into crab cakes & coat in flour & breadcrumbs.

9. Fry crab cakes until crispy brown on each side about 4-6 minutes in a hot sauté pan.

10. Drain on a paper towel & serve with remoulade sauce & veggies (I choose roasted asparagus).

Remoulade Sauce

1. In a small bowl whisk together mayo, ketchup, old bay seasoning, dill weed, black pepper, himalayan salt.

2. Serve with crab cakes on plate or have it on sauce.

This is the recipe I used to make these fire Crab Cakes. Packed with flavor & tasty. 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 easy dessert after dinner? Check out our Snickers Ice Cream Bars!

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Blessed Buddha Bowl

I believe when transitioning to a more plant based diet, its best to have easy recipes on deck that you can cook up & not have to be stressed on what to eat. This bowl is super clutch for that.

Bowls are versatile & you can mix/match to your liking. Great source of plantbased protein, fiber & will have your energy levels high. A great recipe for beginner culinarians.

Serving Size

Serves 2 people, double recipe for more servings

Cook Time

Prep 15 minutes

Cook 20 minutes

Recipe

3 cups of pre-cooked brown rice

1 ripe avocado

1 ripe plantain

1 yellow squash

1 zucchini squash

1/2 cup of cooked black beans

1/2 cup olive oil

1 tsp of black sesame seeds (regular works as well)

1/4 cup of buffalo sauce

1 tbs of garlic salt

1/2 tbs black pepper

1/2 tbs of cumin

sprinkle of parsley

1/2 tbs of old bay seasoning

Instructions

1. Cook brown rice until done & set aside in a bowl.

2. Slice & fry plantains until soft but slightly crisp. Season with garlic salt.

3. Diced the zucchini & squash into small pieces & place on a sheet tray. Drizzle with olive oil. Season with garlic salt, black pepper, cumin, old bay seasoning.

4. Roast the veggies in oven on 400 degrees for 15 mins, or until soft but firm.

5. Add the cooked black beans to a small bowl & add garlic salt, black pepper, old bay seasoning, parsley mix well, set aside.

6. Add brown rice to a bowl, then add the roasted veggies, next add black beans, then the fried plantains.

7. Slice fresh avocado & add to the bowl. Drizzle the buffalo sauce on top, then sprinkle black sesame seeds & add a touch of parsley & old bay seasoning for color. Eat & enjoy!