15 Healthy Vegan Recipes That Taste Amazing

Did you know that a whole food plant-based diet can reduce the risk of chronic diseases by up to 40%? If you’re curious about how to make delicious vegan meals that are both healthy and satisfying, you’re in for a treat! In this blog, we’ll explore 15 amazing vegan recipes ranging from zesty salads to creamy desserts, ensuring that your taste buds will be dancing with joy and your body feeling great.

Quinoa and Black Bean Salad Delight

Quinoa and Black Bean Salad Delight

This Quinoa and Black Bean Salad Delight is a refreshing and nutritious dish packed with bold flavors from the zesty lime dressing and crunchy vegetables.

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cup corn, fresh or frozen
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Rinse the quinoa under cold water and drain.

2. In a medium saucepan, combine the quinoa and water, bringing it to a boil.

3. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.

4. Remove from heat and let it cool for a few minutes.

5. In a large bowl, combine the cooled quinoa, black beans, cherry tomatoes, corn, red bell pepper, red onion, and cilantro.

6. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper.

7. Pour the dressing over the salad and toss gently to combine.

8. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Tips:

  • Feel free to add avocado for extra creaminess.
  • This salad can be prepared a day in advance; the flavors get better over time.
  • Experiment with different vegetables or herbs based on your preference.

Creamy Avocado Pasta with Spinach

Creamy Avocado Pasta with Spinach

This Creamy Avocado Pasta with Spinach is a delightful blend of fresh, creamy flavors and vibrant nutrition, perfect for a quick yet satisfying meal.

Ingredients:

  • 12 ounces pasta of your choice
  • 2 ripe avocados
  • 2 cups fresh spinach
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup grated Parmesan cheese (optional)

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. Cook the pasta according to package instructions until al dente, then drain and set aside.

2. In a blender or food processor, combine the avocados, spinach, garlic, olive oil, lemon juice, salt, black pepper, and red pepper flakes. Blend until smooth and creamy.

3. In a large bowl, toss the cooked pasta with the avocado sauce until evenly coated.

4. If desired, stir in the grated Parmesan cheese for added creaminess and flavor.

5. Serve immediately, garnished with additional spinach or Parmesan if desired.

Tips:

  • For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
  • Add cherry tomatoes or cooked chicken for extra flavor and protein.
  • Enjoy the dish fresh, as the avocado can brown quickly if left out too long.

Spicy Cauliflower Tacos with Mango Salsa

Spicy Cauliflower Tacos with Mango Salsa

These Spicy Cauliflower Tacos with Mango Salsa offer a delightful combination of heat and sweetness, making them a vibrant and healthy meal option.

Ingredients:

  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 8 corn tortillas
  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • Salt to taste

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, paprika, cayenne pepper, and salt until evenly coated.

3. Spread the seasoned cauliflower on a baking sheet and roast for about 25 minutes, or until tender and slightly crispy, tossing halfway through.

4. Meanwhile, prepare the mango salsa by combining the diced mango, red onion, cilantro, lime juice, and salt in a bowl. Mix well and set aside.

5. Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side.

6. Fill each tortilla with roasted cauliflower and top generously with mango salsa. Serve immediately.

Tips:

  • Adjust the level of spiciness by adding more or less cayenne pepper according to your taste.
  • For extra flavor, grill the tortillas instead of warming them in a skillet.
  • Feel free to add other toppings like avocado or a dollop of sour cream for a creamier texture.

Sweet Potato and Chickpea Buddha Bowl

Sweet Potato and Chickpea Buddha Bowl

This Sweet Potato and Chickpea Buddha Bowl combines earthy flavors with a delightful crunch, making it a healthy and satisfying meal.

Ingredients:

  • 2 cups cubed sweet potatoes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked quinoa
  • 1 avocado, sliced
  • 1 cup mixed greens
  • 1/4 cup tahini sauce
  • 1 tablespoon lemon juice

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper.

3. Spread the sweet potatoes on a baking sheet and roast for about 20-25 minutes, or until tender.

4. In the same bowl, toss the chickpeas with the remaining 1 tablespoon of olive oil and season with salt and pepper.

5. Add the chickpeas to the baking sheet for the last 10 minutes of roasting.

6. Prepare quinoa according to package instructions while the vegetables are roasting.

7. Once everything is cooked, assemble the bowl by layering quinoa, roasted sweet potatoes, chickpeas, avocado slices, and mixed greens.

8. Drizzle with tahini sauce and lemon juice before serving.

Tips:

  • For added flavor, sprinkle some fresh herbs like cilantro or parsley on top.
  • Make it vegan by ensuring your tahini sauce is dairy-free.
  • This bowl can be stored in the fridge for up to 3 days, keeping components separate until ready to eat.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes

This Zucchini Noodles with Pesto and Cherry Tomatoes recipe is a vibrant and fresh dish that beautifully combines the flavors of basil pesto and juicy cherry tomatoes for a delightful meal.

Ingredients:

  • 4 medium zucchini
  • 1 cup cherry tomatoes, halved
  • 1/4 cup pesto sauce
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (optional)

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. Spiralize the zucchini using a spiralizer or julienne peeler to create noodle shapes.

2. In a large skillet, heat the olive oil over medium heat.

3. Add the zucchini noodles to the skillet and sauté for about 2-3 minutes, until tender but still firm.

4. Stir in the halved cherry tomatoes, salt, and pepper, cooking for another 2 minutes.

5. Remove from heat and mix in the pesto sauce until evenly coated.

6. Serve warm, optionally topped with grated Parmesan cheese.

Tips:

  • For added texture, consider roasting the cherry tomatoes before adding them to the dish.
  • Feel free to customize with other vegetables or proteins like grilled chicken or shrimp.
  • Use homemade pesto for an extra burst of flavor, if time allows.

Lentil and Kale Soup with Lemon Zest

Lentil and Kale Soup with Lemon Zest

This Lentil and Kale Soup with Lemon Zest offers a delightful blend of earthy lentils, vibrant kale, and a refreshing burst of citrus that makes it both nourishing and invigorating.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup dried green or brown lentils
  • 6 cups vegetable broth
  • 4 cups chopped kale, stems removed
  • 1 lemon, zested and juiced
  • Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the diced onion, carrots, and celery, cooking until the vegetables are softened, about 5 minutes.

3. Stir in the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.

4. Add the lentils and vegetable broth; bring to a boil, then reduce heat to low and simmer for 25 minutes, or until the lentils are tender.

5. Stir in the chopped kale and lemon zest, cooking for an additional 5 minutes until the kale is wilted.

6. Add the lemon juice, and season with salt and pepper to taste before serving.

Tips:

  • For extra protein, consider adding cooked chicken or tofu to the soup.
  • This soup can be stored in the refrigerator for up to 5 days, making it perfect for meal prep.
  • Feel free to swap kale with spinach or any other greens you prefer.

Roasted Vegetable and Hummus Wrap

Roasted Vegetable and Hummus Wrap

This Roasted Vegetable and Hummus Wrap is special for its vibrant flavors and healthy ingredients that create a satisfying meal in a delightful handheld form.

Ingredients:

  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 4 whole wheat wraps
  • 1 cup hummus
  • 2 cups spinach leaves

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a mixing bowl, combine cherry tomatoes, bell pepper, zucchini, red onion, olive oil, garlic powder, and smoked paprika. Toss until the vegetables are well coated.

3. Spread the vegetables out on a baking sheet in a single layer and roast for 20-25 minutes, or until they are tender and lightly browned.

4. While the vegetables are roasting, warm the whole wheat wraps in a dry skillet over medium heat for about 1 minute on each side.

5. Once the vegetables are done, remove them from the oven and let them cool slightly.

6. To assemble the wraps, spread a generous layer of hummus on each wrap, followed by a handful of spinach and a portion of the roasted vegetables.

7. Roll the wraps tightly, slice in half, and serve warm.

Tips:

  • Feel free to customize the vegetables based on your preference or what’s in season.
  • To add protein, consider including some chickpeas or grilled chicken.
  • Wrap the sandwiches tightly in foil if you’re packing them for a lunch to keep them secure.

Coconut Curry Chickpeas with Brown Rice

Coconut Curry Chickpeas with Brown Rice

This Coconut Curry Chickpeas with Brown Rice recipe delivers a creamy, flavor-packed meal that’s both nourishing and satisfying.

Ingredients:

  • 1 cup brown rice
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can (14 oz) coconut milk
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 2 cups vegetable broth
  • 1 cup spinach, chopped
  • Salt to taste
  • Fresh cilantro for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Cook the brown rice according to package instructions.

2. In a large pot, heat the coconut oil over medium heat.

3. Add the diced onion and sauté until translucent, about 5 minutes.

4. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes.

5. Add the curry powder, turmeric, and cumin, stirring well to combine.

6. Pour in the coconut milk and vegetable broth, mixing until everything is well incorporated.

7. Add the chickpeas and bring the mixture to a simmer.

8. Let it cook for about 15 minutes, then stir in the chopped spinach and cook for an additional 5 minutes.

9. Season with salt to taste and remove from heat.

10. Serve the chickpea curry over the cooked brown rice, garnished with fresh cilantro.

Tips:

  • For extra flavor, consider adding a squeeze of lime juice before serving.
  • Feel free to add other vegetables, such as bell peppers or zucchini, for added nutrition.
  • This dish can be made ahead of time and stored in the refrigerator for up to 3 days.

Grilled Portobello Mushrooms with Chimichurri

Grilled Portobello Mushrooms with Chimichurri

These Grilled Portobello Mushrooms with Chimichurri are a delicious blend of earthy mushroom flavors and zesty, herbaceous chimichurri sauce, making them a standout dish for any grill enthusiast.

Ingredients:

  • 4 large portobello mushrooms
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon oregano
  • 1/2 cup olive oil (for chimichurri)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Preheat your grill to medium-high heat.

2. In a bowl, mix together 1/4 cup olive oil, minced garlic, salt, and black pepper. Brush this mixture over both sides of the portobello mushrooms.

3. In another bowl, combine the parsley, cilantro, red wine vinegar, red pepper flakes, and oregano for the chimichurri. Gradually whisk in 1/2 cup of olive oil until well mixed.

4. Place the mushrooms on the grill and cook for about 5-7 minutes on each side, or until tender and charred.

5. Once cooked, remove the mushrooms from the grill and let them rest for a minute. Top each mushroom with a generous spoonful of chimichurri before serving.

Tips:

  • Marinate the mushrooms in the olive oil mixture for 30 minutes before grilling for enhanced flavor.
  • Feel free to customize the chimichurri by adding herbs like basil or mint.
  • These mushrooms can be served as a main dish or as a tasty side with grilled meats.

Berry Chia Seed Pudding Parfait

Berry Chia Seed Pudding Parfait

This Berry Chia Seed Pudding Parfait combines the freshness of berries with the nutty flavor of chia seeds, creating a delectable, healthful treat.

Ingredients:

  • 1/2 cup chia seeds
  • 2 cups almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 1/4 cup granola

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes plus chilling

Instructions:

1. In a mixing bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract.

2. Whisk the mixture well to prevent clumping, then let it sit for about 5 minutes.

3. After 5 minutes, whisk the mixture again to break up any clumps and ensure even consistency.

4. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and thicken.

5. Once the pudding is ready, layer it in serving glasses with mixed berries and granola.

6. Serve chilled and enjoy your delicious Berry Chia Seed Pudding Parfait!

Tips:

  • Add a drizzle of honey or agave syrup for extra sweetness if desired.
  • For a creamier texture, blend the almond milk and chia mixture.
  • Use a variety of berries for an appealing presentation and diverse flavors.

Stuffed Bell Peppers with Quinoa and Veggies

Stuffed Bell Peppers with Quinoa and Veggies

This Stuffed Bell Peppers with Quinoa and Veggies recipe is a delightful blend of fresh veggies and protein-packed quinoa, making it a nutritious and flavorful meal option.

Ingredients:

  • 4 large bell peppers
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 medium carrot, diced
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)
  • Fresh parsley for garnish

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Rinse the quinoa under cold water and drain.

3. In a pot, combine the quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for about 15 minutes until the quinoa is cooked and liquid is absorbed.

4. While quinoa cooks, heat a skillet over medium heat, add diced onion and garlic, sauté until translucent.

5. Add zucchini, carrot, and corn to the skillet, and cook for another 5 minutes.

6. Once the quinoa is cooked, add it to the veggie mixture along with cumin, paprika, salt, and pepper. Mix well.

7. Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the quinoa and veggie mixture.

8. Place stuffed peppers upright in a baking dish, and if desired, top with shredded cheese.

9. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes to brown the cheese if using.

10. Garnish with fresh parsley before serving.

Tips:

  • Feel free to add your favorite protein such as black beans or ground turkey to the quinoa mixture.
  • For added flavor, consider using different spices like chili powder or Italian herbs.
  • These stuffed peppers can be made ahead and refrigerated before baking for a quick meal option.

Almond Butter Banana Overnight Oats

Almond Butter Banana Overnight Oats

This Almond Butter Banana Overnight Oats recipe combines the creamy richness of almond butter with the natural sweetness of bananas, making for a delicious and nutritious breakfast.

Ingredients:

  • 1 cup rolled oats
  • 1 cup almond milk
  • 2 tablespoons almond butter
  • 1 ripe banana, sliced
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon chia seeds (optional)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large bowl, combine rolled oats, almond milk, almond butter, honey or maple syrup, cinnamon, vanilla extract, and chia seeds (if using).

2. Stir well until all ingredients are fully mixed.

3. Divide the mixture into individual jars or containers.

4. Top each serving with sliced bananas.

5. Cover and refrigerate overnight (or for at least 4 hours) to allow the oats to absorb the liquid.

6. Before serving, stir the oats and add more almond milk if desired for a creamier texture.

Tips:

  • For added texture, consider mixing in nuts or seeds before refrigerating.
  • You can substitute almond butter with peanut butter if preferred.
  • Feel free to experiment with different fruits on top, such as berries or apples.
  • This recipe can be made in bulk and portioned out for multiple breakfasts throughout the week.

Vegan Pad Thai with Tofu and Peanuts

Vegan Pad Thai with Tofu and Peanuts

This Vegan Pad Thai with Tofu and Peanuts bursts with authentic flavors and is a deliciously satisfying meal for everyone.

Ingredients:

  • 8 ounces rice noodles
  • 14 ounces firm tofu, cubed
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 1 cup bean sprouts
  • 1/4 cup green onions, chopped
  • 1/4 cup roasted peanuts, crushed
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Cook the rice noodles according to package instructions, then drain and set aside.

2. In a large skillet, heat the vegetable oil over medium heat and sauté the cubed tofu until golden brown on all sides, about 5-7 minutes.

3. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.

4. In a small bowl, whisk together tamari, peanut butter, lime juice, maple syrup, and red pepper flakes.

5. Pour the sauce over the tofu, stirring to coat well.

6. Add the cooked rice noodles to the skillet along with bean sprouts and green onions, tossing everything together until well combined.

7. Drizzle with sesame oil before serving and top with crushed peanuts.

Tips:

  • For extra flavor, consider adding fresh cilantro as a garnish.
  • Adjust the heat by increasing or decreasing the amount of red pepper flakes.
  • Use a combination of tamari and soy sauce for a deeper flavor profile.

Maple-Balsamic Roasted Brussels Sprouts

Maple-Balsamic Roasted Brussels Sprouts

This Maple-Balsamic Roasted Brussels Sprouts recipe combines the earthy sweetness of maple syrup with tangy balsamic vinegar for a delightful side dish that’s impossible to resist.

Ingredients:

  • 1.5 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, combine the Brussels sprouts, olive oil, maple syrup, balsamic vinegar, garlic powder, salt, black pepper, and red pepper flakes (if using).

3. Toss until the Brussels sprouts are evenly coated.

4. Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.

5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized.

6. Remove from the oven and serve warm.

Tips:

  • For extra flavor, add chopped pecans or walnuts before roasting.
  • You can substitute honey for maple syrup for a different sweetness.
  • Ensure Brussels sprouts are spread out on the baking sheet for even roasting.
  • Serve as a side dish or toss them into a salad for added crunch.

Chocolate Avocado Mousse with Fresh Berries

Chocolate Avocado Mousse with Fresh Berries

This Chocolate Avocado Mousse with Fresh Berries is a luscious and creamy dessert that beautifully combines rich chocolate flavors with the creamy texture of avocado for a deliciously healthy treat.

Ingredients:

  • 2 ripe avocados
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup maple syrup
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup fresh berries (strawberries, blueberries, or raspberries)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a blender or food processor, combine the ripe avocados, unsweetened cocoa powder, maple syrup, almond milk, vanilla extract, and salt.

2. Blend until the mixture is smooth and creamy, scraping down the sides as necessary.

3. Taste and adjust sweetness if desired by adding more maple syrup.

4. Spoon the mousse into individual serving dishes and refrigerate for at least 30 minutes to firm up slightly.

5. Before serving, top each mousse with a generous handful of fresh berries.

Tips:

  • Ensure that the avocados are perfectly ripe for the best creamy texture.
  • You can substitute maple syrup with agave nectar or honey if preferred.
  • Experiment with different berries or even add nuts for extra texture.

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