Protein Papaya Carrot Salad
In a container, combine the protein powder, olive oil, apple cider vinegar, garlic powder, parsley, ginger and shake well. Set aside for now.In a salad bowl, combine the papaya, carrot, onion, spring onion, and tomatoes.Add the dressing on top and add the cheese on top.Serve.
BeVego Healthy Diet Lasagna
Cut the edges of the cucumbers. Cut them into lasagna sheet like texture. In a bowl, combine the peanut butter, BeVego blueberry protein powder, salt, pepper, and cayenne.
Stuffed SweetPotatoes with Chickpeas
Cut the sweet potatoes in half. Preheat the oven to 390 degrees F.
Baked Eggplants with tomatoes and Seaweed
Cut the stem off the eggplant. Cut it into four slices lengthwise. Rub some salt onto the eggplant. Preheat the oven to 380 degrees F. Grease a baking sheet with oil. Arrange the eggplants on the baking sheet.
Quinoa Squash Bean Bowl
In a large saucepan, add the olive oil over medium heat. Fry the onion with garlic for 2 minutes. Add the cauliflower, squash, broad bean seeds, and stir for 3 minutes. Add the quinoa, BeVego Gingerbread Protein Powder and stir for 2 minutes.
Mixed Vegetable Soup
In a saucepan, pour in the water. Add the peppercorn, bay leaf, onion, and bring it to boil. Add the vegetables, sea salt, BeVego Chocolate Hazelnut Protein Powder and tofu. Stir well and cook for 10 minutes on medium low heat.
Cauliflower Leek Mushroom Soup
In a saucepan, add the olive oil and stir the mushroom for 2 minutes. Add the cauliflower and stir for 2 minutes. Pour in the water and cook until it comes to boil. Add the sage, cinnamon, garlic, pepper, sea salt, BeVego Vanilla Caramel Protein Powder, oregano, and cook for 5 minutes.
Pineapple Potato Salad
Preparation Time: 5 minutes Cooking Time: 10 minutes Servings: 2 Category: Lunch/Dinner/side dish Ingredients: 1 cup small potatoes, cut into wedges 1 yellow bell pepper, diced 2/3 cup pineapple, cubed 1 tbsp dill, minced 1 red onion, chopped 1 tsp parsley, chopped 1 tsp mint, chopped 6 tbsp Bevego gingerbread protein powder Salt and white pepper to taste 6 tbsp vegan mayo 1 tsp garlic powder 1 tsp cayenne powder Instructions: Keep the skin on of the potatoes. Hard boil them in salted water for 10 minutes. Drain them and rinse off completely. Let them cool down. In a large mixing bowl, combine the pineapple, bell pepper, onion and potatoes. In another bowl, combine the vegan mayo, protein powder, salt, pepper, herbs, cayenne and garlic powder. Add to the salad and mix well. Serve. Nutritional info 229kcal 6.2g fat 35.9g Carb 5.2g fiber 13.3g sugar 10.8g protein
Simple Crouton Salad
Preparation Time: 10 minutes Cooking Time: 2 minutes Servings: 2 Category: Lunch/Dinner/side dish Ingredients: 1 white onion, sliced 10 black olives, pitted, sliced 2 tbsp holy basil leaves 1 cup cherry tomatoes, halved 1 cup croutons, cubed ½ cup cucumber, cubed 1 tsp parsley, minced 1 tbsp soy sauce 2 tbsp extra virgin olive oil 3 tbsp supergreens powder Salt and pepper to taste ½ tsp garlic powder ½ tsp cayenne powder Instructions: Combine the protein powder, garlic powder, cayenne powder, salt, pepper, olive oil, parsley and soy sauce in a small container. Shake well. Keep aside. Toast the croutons for 2 minutes. In a salad bowl, combine the croutons, cherry tomatoes, cucumber, and onion. Add the dressing and coat well. Serve. Nutritional info 295kcal 18.3g fat 24.6g Carb 4.1g fiber 5.8g sugar 11.4g protein
Lentil and Veg Fruit salad
Preparation Time: 15 minutes Cooking Time: No Cooking Required Servings: 4 Category: Lunch/Dinner/side dish Ingredients: 2 apples, chopped ½ pomegranate seeds 1 can lentils, drained 1 large white onion, sliced thinly ½ cup radish, chopped 1 red bell pepper, chopped 8 tbsp Bevego blueberry protein powder 1 large cucumber, chopped ½ cup orange juice 1 tsp paprika 1 tsp dried thyme 1 tbsp dill, minced 1 tbsp apple cider vinegar Instructions: In a large mixing bowl, add the rinsed lentils. Add the apples, radish, cucumber, onion and pomegranate seeds. Combine the protein powder, dill, thyme, paprika, vinegar, salt, orange juice and pepper. Mix well and add to the salad. Serve. Nutritional info 425kcal 2.5g fat 84.2g Carb 17.8g fiber 43g sugar 23.8g protein
Quinoa Vegetable Fresh Salad
In a pot, cook the quinoa in salted water for 15 minutes. Add to a bowl and fluff it using a fork. Let it cool down. Mix in the cucumber, red bell pepper, apple and basil. In another bowl, combine the protein powder, olive oil, garlic powder, chili flakes, salt, pepper, and lime juice. Add to the salad and coat well. Serve with basil and lime slices on top.
Oat Lentil Burger
In a pan, melt the butter and toss the oats for 2 minutes. Add the lentils, carrot and toss for 3 minutes. Add the salt, cayenne pepper and rosemary. Cook for 1 minute. Add 2 tbsp of water. Cover and cook for 1 minute. Take off the heat. Mix in the protein powder. Mix well and make two patties. Fry the patties golden brown with oil. Spread the tahini and vegan mayo onto the burger buns. Assemble the burger. In serving plates, add the spinach. Add the burgers. Serve.