Chipotle Buddha Bowl

  Ingredients: Buddha Bowl: 1 cup Chickpeas, canned or previously cooked 1 cup Arugula ¼ Red Onion, diced ¼ cup Sprouts 2 tbsp Pumpkin seeds 1 Sweet Potato ½ cup Brussel Sprouts ¼ cup Black [...]

Pumpkin spice oat cookies

  Ingredients: 2 Flax eggs 1/4 Cup maple syrup 1/2 Cup pumpkin purée 1 Tsp vanilla extract 1/2 Cup gluten free oats 3/4 Cup gluten free oat flour 1/4 Cup Profi Vanilla 1/2 Tsp baking soda [...]

Vegan Lasagna

  Ingredients: 3 Boxes ‘OVEN READY’ lasagna noodles 2 Bags mozzarella (follow your heart or earth island brand) 2 Jars spaghetti sauce 7 Medium carrots 2 Large zucchini 20 Medium [...]

Curried Pumpkin & Sweet Potato Soup

  Makes 8 servings   |   10 minutes to prep, 40 minutes to cook Ingredients: 2 cans Pumpkin Puree 2 Large Carrots, chopped 1 Sweet Potato, chopped 4 Garlic Cloves, minced 1 Medium Yellow [...]

Cookies n’ Cream Chocolate Pie

  Ingredients: 12 Ounces Firm Silken Tofu 1/2 Cup Chocolate Almond Milk 12 Ounces Dairy Free Chocolate Chips Store bought or premade pie crust 2 Scoops of PROFI Cookies & Cream [...]

Vegan Pumpkin Pie

  Ingredients: Pie Crust 2 Cups blanched almond flour 2 Tbsp coconut sugar 2.5 Tbsp coconut oil 1 Chia egg (1 tbsp chia seeds to 1/4 cup of water and let sit for 5 minutes) Pinch salt Pie [...]

Vegan Caramel Cappuccino

  Makes 2 Cappuccinos | 5 minutes to prep Ingredients: 500g Fresh Coffee 1 tsp Cinnamon, ground 2 tsp Coconut Butter 1 cup Almond Milk 2 scoops Profi Caramel Coffee  optional: 1/4 tsp [...]