Meatless Black Bean Meatloaf

A meatless black bean 'meatloaf' packed with spices, cilantro, corn and topped with the creamiest 3-ingredient sauce. Vegan, gluten free and SO filling.

Ingredients

• 3 tablespoons flaxseed meal

• 1/2 cup water

• 1 teaspoon olive oil

• 1 small yellow onion

• 3 garlic cloves, minced

• 1 red bell pepper, finely diced

• 1 carrot, shredded

• 1 jalapeno, seeded and diced

• 2 teaspoons cumin

• 1 tablespoon chili powder

• 1 teaspoon dried oregano

• 1/4 teaspoon cayenne pepper, if you like heat

• 1/4 cup finely diced cilantro

• 2 (15 oz) cans black beans, rinsed and drained

• 3/4 cup sweet corn (organic preferred)

• 1/2 cup gluten free oats

• 1/2 cup gluten free oat flour (you can make your own!) freshly ground salt and pepper, to taste

For the sauce:

• 1/3 cup salsa verde (green salsa)

• 1/2 avocado, mashed

• 2 tablespoons finely diced cilantro

Instruction

1. Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray or line with parchment paper.

2. Mix flaxseed meal and 1/2 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal will help bind the loaf together.

3. Place large pan over medium heat and add 1 teaspoon of olive oil. Once oil is hot, add in onion, garlic, bell pepper, carrots and jalapeno; saute for 5-7 minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a large bowl and stir in spices and cilantro; set aside.

4. Using a blender or food processor, blend beans from 1 can. Transfer to the bowl with the sauteed veggies, and stir in the remaining beans along with the corn, oats, oat flour, and flaxseed meal (from the fridge!). Add salt and pepper, then taste and add more spices or salt and pepper if desired.

5. Add mixture to prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly. Bake loaf for about 35 minutes. Remove from heat and cool for 5-10 minutes.

6. Make the sauce by combining salsa verde, mashed avocado and cilantro in a medium bowl. Smooth over black bean loaf once ready to serve. Makes 4 servings.

Notes

This is freezer-friendly, simple wrap tight or place in a freezer safe ziploc bag. Will stay good for up to 3 months. You can also bake and then freeze it in the loaf pan, just ensuring that it is tightly covered.

I recommend leaving the sauce off if you plan on freezing.

Chocolate Peanut Butter Protein Balls

These delicious little no bake energy bites are the perfect healthy snack!

Ingredients

• 2 cup @bobsredmill oats

• 2 scoops @arbonne choc protein

• 1/2 cup natural peanut butter

• 3/4 unsweetened coconut flakes

• 1/3 cup honey

• 1tbsp vanilla extract

Mix together and roll into balls! Stick and fridge or freezer!

Sticky Sesame Cauliflower

Total Time: 25m

Servings : 3-4

Ingredients

• 1 small head cauliflower, chopped (6 1/2 cups florets)

• 1 block extra firm tofu (optional)

• 1/3 cup low-sodium soy sauce

• 1/4 cup pure maple syrup, honey, or agave

• 1/4 cup rice vinegar1 tbsp minced garlic

• 1 ½ tsp toasted sesame oil

• ½ tsp powdered ginger

• 1 1/2 tbsp cornstarch or arrowroot

• 1/4 cup water

• sesame seeds and scallions, for garnish

Instructions

• Preheat your oven to 450 F. Grease a baking pan or line with parchment.

• Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan.

• Bake 10 minutes on the center rack.

• Cube tofu then bake for 20 min.

• Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.

• While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils.

• Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick.

• Flip cauliflower florets and bake 10 additional minutes.

• Pour sauce over florets & tofu

• Sprinkle sesame seeds and optional scallions on top, and serve.