The Collegiate Vegan

It’s no secret that avocado’s are my favorite, so here’s another way to enjoy them!

• 2 servings whole wheat linguine (or other pasta)
• 1 ripe avocado
• 1/2 cup basil
• 1T lemon juice
• 2 garlic cloves

1) Cook your pasta.
2) Blend everything except the pasta in a bowl or food processor. 
3) Combine the pasta with the avocado mixture, the hot pasta will melt the mixture into a sauce consistency.
4) EAT!

• 1 cup frozen curly kale
• 1 cup coconut water (Vitacoco)
• 3 medium celery stalks
• 1T chia seeds

• 1/2C almond milk
• 1 small, ripe banana
• 1t cinnamon
• 1t nutmeg
• 1 piece of bread, sliced into 5 strips
• 1T agave syrup
• handful of blackberries

1) Blend almond milk, banana, cinnamon and nutmeg. Pour into a shallow dish.
2) Dip your bread slices into the mixture on both sides, then fry in a hot pan with a little coconut oil (or non stick spray of choice) on each side until crispy
3) Drizzle with agave, top with blackberries.

This recipe makes a little extra batter, so it could probably make two pieces of bread. It’s easily double to accomodate more people.

• 1 ripe avocado
• 1 ripe banana
• 1T agave syrup
• garnishes (coconut, crushed almonds, granola etc.)

Blend, then let sit in your fridge a few hours so it can settle. Makes 1-2 servings, enjoy!

• 1/2C strong coffee
• 1/2C almond milk
• 1T agave syrup
• ice

1) Fill blender (I use a Magic Bullet) with desired ice.
2) Pour in your coffee, then your almond milk.
3) Add agave syrup and blend away!

Oh, and did I mention that its less than 100 calories? I’ll be living off these this summer.

• 1C coconut water
• 4 larger strawberries
• 1/2 ripe banana
• 3 1/2T chia seeds
• toppings! (like shredded coconut, almonds or fruit slices)

1) Blend coconut water, strawberries and banana together.
2) Pour into a bowl or tuppeware and stir in chia seeds.
3) Chill overnight and top with whatever you like!