Ingredients:

• 8 oz tempeh, sliced into 1/2-inch strips
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• 1 cup vegan BBQ sauce
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• 4 whole wheat burger buns
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• 1 cup shredded cabbage
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• 1 large avocado, sliced
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• 1/4 cup sliced red onion
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• Salt and pepper to taste
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• Cooking spray or oil for grilling
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Instructions:

Warm up the grill over medium-high heat

Place tempeh strips in a shallow dish and cover with BBQ sauce

Let them sit for 15 to 20 minutes

Lightly spray or oil the grill grates to keep food from sticking

Put the tempeh strips on the grill

Cook for 34 minutes on each side, adding more BBQ sauce if you want, until the strips are lightly charred and heated all the way through

Toast the buns for burgers on the grill for one to two minutes

Put together the sandwiches by putting toasted buns on top of grilled tempeh, shredded cabbage, avocado slices, and red onion

Add pepper and salt to taste

Serve right away and enjoy!

Ingredients:

• 1/2 cup almond butter
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• 1/2 cup coconut sugar
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• 1/4 cup cocoa powder
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• 1/4 cup ghee clarified butter
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• 2 eggs
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• 1 tsp vanilla extract
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• 1/2 tsp baking soda
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• 1/4 tsp salt
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• 1/2 cup dairy-free chocolate chips
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Instructions:

Set the oven temperature to 175C 350F

Melt the ghee in a small saucepan over a medium heat

Simmer for an additional three to four minutes, or until the color turns golden brown

Take it off the heat and allow it to cool a little

Almond butter, coconut sugar, cocoa powder, eggs, melted browned ghee, baking soda, and salt should all be combined in a mixing bowl

Blend until thoroughly blended

Mix the plant-based chocolate chips into the batter thoroughly

Fill an 8x8-inch baking dish with the batter after greasing it

A toothpick inserted into the center of the brownies should come out mostly clean with a few crumbs attached after 20 to 25 minutes of baking in a preheated oven

Before cutting the brownies into squares, let them cool in the pan for approximately ten minutes

Savor your mouthwatering browned butter brownies without using any flour!

Ingredients:

• 2 cups mixed summer fruits such as strawberries, blueberries, raspberries
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• 1/4 cup coconut water
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• 1 tablespoon agave syrup or any other liquid sweetener of choice
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Instructions:

Take off any stems or hulls from the mixed summer fruits and wash and prepare them

Put the mixed fruits, coconut water, and agave syrup in a blender

Mix everything together until it's smooth

Place the mix into popsicle molds

Place a popsicle stick in each mold

Soak the molds in the ice for at least 4 hours, or until they are completely frozen

After they are frozen, run a little warm water over the fruit ice molds to get them out

Serve right away and enjoy!

Ingredients:

• 1 cup of fresh spinach leaves
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• 1/2 cup of frozen blueberries
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• 1/2 banana
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• 1/2 cup of low-fat Greek yogurt
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• 1 tablespoon of honey
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• 1/2 cup of almond milk
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• Ice cubes optional
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Instructions:

Wash the fresh spinach leaves thoroughly and add them to a blender

Add the frozen blueberries, banana, low-fat Greek yogurt, and honey to the blender

Pour in the almond milk for a creamy texture

If you prefer a colder smoothie, you can add a few ice cubes as well

Blend all the ingredients until you achieve a smooth and creamy consistency

Pour the smoothie into a glass and serve immediately

Enjoy your Gamechanger Smoothie!

Ingredients:

• 1 lb ziti pasta
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• 1 lb ground beef
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• 1 onion, chopped
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• 3 cloves garlic, minced
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• 1 can 28 oz crushed tomatoes
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• 1 teaspoon dried oregano
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• 1 teaspoon dried basil
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• Salt and pepper to taste
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• 2 cups shredded mozzarella cheese
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• 1/2 cup grated Parmesan cheese
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• Fresh basil leaves for garnish optional
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Instructions:

Warm the oven up to 190C 375F

Warm up the ground beef in a big pan over medium-low heat until it turns brown

Put in the minced garlic and chopped onion

Cook until the onion turns clear

Then add the dried oregano, dried basil, salt, and pepper

Mix the ingredients well

Let it cook for 10 minutes

In the meantime, cook the ziti pasta until it is al dente according to the directions on the package

Let it drain well

Toss the cooked ziti with the meat sauce in the pan after adding it

Add some chopped mozzarella cheese on top

Place the skillet in an oven that has already been heated and bake for 20 minutes, or until the cheese melts and the sauce bubbles

Take it out of the oven and top it with grated Parmesan cheese

If you want, you can add fresh basil leaves as a garnish

Enjoy while hot!

Ingredients:

• 1 cup whole wheat flour
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• 1 tablespoon sugar
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• 1 teaspoon baking powder
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 teaspoon ground cinnamon
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• 1 cup buttermilk
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• 1 large egg
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• 2 tablespoons unsalted butter, melted
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• 1 cup grated apple about 1 medium apple
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• For Cinnamon Syrup:
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• 1/2 cup maple syrup
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• 1/2 teaspoon ground cinnamon
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Instructions:

There is sugar, baking powder, baking soda, salt, and ground cinnamon in a large bowl

These are all mixed together with a whisk

Mix the egg, buttermilk, and melted butter together in a different bowl

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Add the grated apple and mix it in

Add a little cooking spray or butter to a griddle or nonstick skillet and heat it up over medium-high heat

Place pancake batter blobs of 1/4 cup each on the hot griddle and spread them out into circles

Move the pan to the other side and cook until the other side is golden brown and the edges look set

Add the ground cinnamon to a small saucepan and heat it over low heat

Whisk the maple syrup and cinnamon together

Warm up until everything is nice and warm

Put some cinnamon syrup on top of the pancakes and enjoy!

Ingredients:

• 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
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• 1 cup canned chickpeas, drained and rinsed
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• 2 tablespoons olive oil
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• 1 teaspoon paprika
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• Salt and pepper to taste
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• 1/4 cup tahini
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• 2 tablespoons lemon juice
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• 1 clove garlic, minced
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• 2 tablespoons water
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• 1 tablespoon honey or maple syrup
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• 1/4 cup grated Parmesan cheese optional
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• Lemon wedges for garnish
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Instructions:

Preheat your oven to 400F 200C

In a bowl, toss the chickpeas with olive oil, paprika, salt, and pepper

Spread the chickpeas on a baking sheet and roast in the preheated oven for 20-25 minutes or until they are crispy and golden brown

Set aside to cool

In a separate bowl, whisk together tahini, lemon juice, minced garlic, water, and honey or maple syrup until well combined

Adjust the consistency with more water if needed

Massage the torn kale leaves with a pinch of salt until they become tender and slightly wilted

Drizzle the tahini dressing over the kale and toss to coat

Add the roasted chickpeas to the salad and toss again

If desired, sprinkle grated Parmesan cheese over the top

Serve the salad garnished with lemon wedges

Enjoy!

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into chunks
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• 1 lb bacon, cut into 1-inch pieces
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• 2 cups pineapple chunks
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• 1/2 cup barbecue sauce
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• 2 tablespoons olive oil
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 1 teaspoon smoked paprika
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• Salt and pepper to taste
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• Wooden skewers, soaked in water
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Instructions:

Add olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to a bowl

Mix in the barbecue sauce

To make the marinade, mix it well

Pour half of the marinade over the chicken chunks in a plastic bag that can be closed again

Put the chicken in the fridge for at least 30 minutes with the bag closed so that the flavors can mix

Warm up the grill over medium-high heat

Using skewers that have been soaked in water, alternate between adding chicken that has been marinated, bacon pieces, and pineapple chunks to make a balanced mix

Before putting the skewers on a hot grill, brush them with the rest of the marinade

Turn the kabobs over every so often for 12 to 15 minutes, or until the chicken is cooked through and the bacon is golden

If you want, you can add more barbecue sauce to the chicken kabobs before serving them hot

Ingredients:

• 2 cups mixed greens
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• 1 cup cherry tomatoes, halved
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• 1 cup cucumber, diced
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• 1 cup strawberries, sliced
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• 1/2 cup blueberries
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• 1/4 cup red onion, thinly sliced
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• 1/4 cup feta cheese, crumbled
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• 1/4 cup chopped fresh basil
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• 2 tablespoons balsamic vinegar
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• 2 tablespoons extra-virgin olive oil
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• 1 tablespoon honey
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• Salt and pepper to taste
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Instructions:

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, strawberries, blueberries, red onion, feta cheese, and fresh basil

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper

Drizzle the dressing over the salad and toss gently to combine

Serve immediately and enjoy your refreshing summer fruit and vegetable salad!