The Two Spoons Cookbook
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Spring Mix Salad with Lemon Baked Tofu
This spring salad is bright, crunchy, and refreshing. The lemon tofu bits and edamame make it protein packed and filling enough to be its own stand-alone dish.
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Soft & Chewy Matcha Crinkle Cookies (Vegan)
30-Minute Vegan Lactation Cookies with Oats
Creamy and Crunchy Chocolate Peanut Butter Banana Pops
10-Minute Vegan Tofu Feta Cheese
Overnight Steel Cut Oats with Chia Seeds (no cook!)
Chocolate Covered Dates Stuffed with Peanut Butter
25-Minute Cauliflower Black Bean Nachos(Vegan)
30-Minute Fluffy Vegan Coconut Flour Pancakes
20-Minute Vegan Ceviche with Hearts of Palm
Creamy Vegan Tomato Basil Soup with Raw Cashews
Crispy Oven-Baked Sweet Potato Wedges (Not Soggy!)
30-Minute Creamy Vegan Mushroom Soup with Cashews
Baked Vegan Stuffed Sweet Potatoes with Spinach and Tofu
Kale Salad with Chickpea, Quinoa, and Roasted Sweet Potato
20-Minute Crunchy and Tangy Apple Slaw
10-Minute Creamy Overnight Oats with Chia Seeds
20-Minute Creamy Chia Pudding with Almond Milk
Sweet Potato Alfredo Noodles (Vegan + GF)
Strawberry and Cream Bruschetta
Vegan and Healthy Buddha Bowl
Vegetable Tempeh Spring Rolls
Chocolate Mocha Chia Pudding
Tropical Fruit Platter with Chocolate Mousse Dip
Banana Chocolate Smoothie
Easy Vegetarian Quinoa Dish with Spinach and Mango
Green Goddess Smoothie
Chocolate Avocado Smoothie
Purple Nourish Smoothie
Green Cleanse Smoothie
Healthy Hazelnut Granola
Oat Raspberry Muffins with Chia Seeds
PB&J with Fried Banana Oatmeal
PB&J Stuffed Dates (w/ Homemade Raspberry Chia Jam)
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