< Back Wholesome Chocolate Pudding Prep Time: 5 minutes Cook Time: N/A Serves: 4-6 Level: Beginner About the Recipe Ingredients 2 cups sweet potato, cooked 1 1/4 cup plant milk of choice, unsweetened 1 cup medjool dates, pitted 1/3 cup cocoa powder, unsweetened Preparation Make Add all ingredients to a high-speed blender until desired consistency is reached. Refrigerate for a minimum of 1 hour Previous Next

< Back Chickpea Salad Prep Time: 5 min Cook Time: 10 min Serves: 2 Level: Beginner About the Recipe Ingredients 1 red bell pepper, diced 1/2 cup red onion, diced 3 garlic cloves, minced 14 oz chickpeas, canned 1/3 cup basil, julienned 2 Tbs red wine vinegar 1 tsp black pepper, ground 1/2 tsp salt 1 Tbs poultry seasoning Preparation Prep Diced bell pepper, onion, garlic cloves and basil. Thoroughly rinse canned chickpeas. Make Mix all ingredients well in a bowl. Adjust seasonings as necessary. Previous Next

Food as medicine;Healthy meal prep;Batch cooking for health;Healing with whole foods;Whole food plant-based cookbook;Simple healthy eating for busy people;Beginner plant-based cooking;Easy vegan batch cooking;Healthy vegan batch cooking and meal prep;Whole food plant based nutrition guide;Food as medicine holistic cookbook;Natural healing through food and nutrition Nourish By Naija What if the way you prep your food mattered more than any diet plan, supplement, or specialist? In Nourish by Naija, board-certified holistic nutritionist and chef Ini Isangedighi reveals her signature whole-food prep method designed for real-life healing. Whether you’re navigating chronic illness, reclaiming your energy, or trying to ditch processed foods for good, this isn’t another health fad. It’s a system for eating with intention, flavor, and flow. Inside, you’ll learn: How to use the Nourish by Naija Method™ to simplify weekly prep and build healing meals in minutes Chef-tested, plant-forward recipes organized by food category for mix-and-match flexibility How to shift your mindset and kitchen habits to match your body's healing rhythms Tools to overcome common prep roadblocks, food fatigue, and kitchen chaos This book is part cookbook, part method manual, and part lifestyle guide. It is designed to help you nourish deeply, consistently, and deliciously. Buy the Book Project Name This is your Project description. Provide a brief summary to help visitors understand the context and background of your work. Click on "Edit Text" or double click on the text box to start. Project Name This is your Project description. Click on "Edit Text" or double click on the text box to start. Project Name This is your Project description. Provide a brief summary to help visitors understand the context and background of your work. Click on "Edit Text" or double click on the text box to start.

Nourish Your Body with Ease. Let Us Cook. Customized. Nutrient-dense. Rooted in healing. Whether you're transitioning to plant-based living or deepening your wellness journey, our meal prep service is designed to align with your health goals—without sacrificing flavor or time. Complete the form below and we’ll follow up to confirm your plan. First name* Last name Email* Phone* Preferred Contact Method* Email Text Phone Call Meals Per Day* Days Per Week* Of Breakfasts* Of Lunches* Of Dinners* Preferred Pickup Day(s)/Time(s)* Select Your Nutritional Focus * Alkaline Anti-inflammatory Soy-free Nut-free Gluten-free Low carb High-protein Plant-Based Keto Any Allergies or Ingredient Sensitivities?* Any Ingredients to Avoid (taste, preference, etc.)?* Would you like to subscribe for 4 weeks and save 10%?* YES NO Add-On Options (Optional Upsells) Herbal Tonics Sea Moss Gel Sea Moss Applesauce Magnesium Spray Would you like to book a 1:1 Nutrition Consult + Custom Plan for $248?* Yes, send booking link No, not at this time Upload Any Notes or Relevant Files (Optional) Upload File Submit Elevated Plant-Based Catering for Conscious Gatherings We craft memorable meals for milestone moments. From curated private dinners to large-scale celebrations, The Naija Goddess Catering offers wellness-aligned cuisine that delights the palate and nourishes the body. Complete the form below and we'll be in touch within 24 business hours to co-create your experience. First name* Last name* Email* Phone* Preferred Contact Method* Text Email Phone call Event Date* Month Day Year Number of Guests* Type of Catering Service* Drop-off Only Buffet Buffet + Staff Full Seated Dining + Decor Office Delivery Event Location (Address or ZIP) Estimated Budget* Any Must-Have Dishes or Ingredients? Any Allergies or Dietary Requirements We Should Know?* How Did You Hear About The Naija Goddess?* Upload Event Details or Inspiration (Optional) Upload File Submit Pricing Disclaimer Pricing starts at $18 per guest , with final estimates based on your selected service level, guest count, menu complexity, and location. Minimum order: $500 Deposit: 30% non-refundable Final payment due: 7 days before event For events outside the Charlotte Metro area, travel fees apply.

Digital Guides & Education Empower your wellness journey with expert-crafted ebooks and resources. From detox plans to plant-based living guides, each digital product offers practical, holistic knowledge to help you heal, grow, and thrive — naturally. Quick View Flavor Starter Guide Price $0.00 Quick View Kitchen Sync( Ebooks ) Price $8.00

< Back Palm Oil Curry Prep Time: 15 min Cook Time: 15 min Serves: 6 Level: Beginner About the Recipe Ingredients ¼ puna yam or 2 cups millet 1 red bell pepper 1 medium red onion 3 garlic cloves 1½ cups coconut milk 1 cup vegetable stock 3 tbsp unrefined red palm oil 1 tbsp tomato paste 1 tbsp smoked paprika ½ tbsp coconut nectar or date syrup 1 tsp cumin 1tsp sea salt 1 scotch bonnet pepper 1 tbsp lemon or lime juice (optional) 1 small bunch basil leaves, julienned Preparation Peel and slice the yam, place it into a saucepan with water and boil until tender. If you cannot source the puna yam, alternatively prepare 2 cups of millet according to package instructions and set aside. Cut the onion in half, cut one half into large pieces for blending and then dice the second half Cut the bell pepper and scotch bonnet pepper into large pieces and these along with the large pieces of onion to a food processor and blend. Set aside. Rough chop the fresh basil leaves and set aside Heat the palm oil in a saucepan or skillet on medium heat Add the chopped onions and stir until they become translucent, about 1 minute Add in the tomato paste and continue to stir everything for another minute Pour in the blended onion and peppers and stir for another 2 - 3 minutes, then add in the coconut milk, vegetable stock, salt, paprika, cumin, and coconut nectar, and stir through Add the lemon juice and lower the heat, cover the pan and simmer for 7 - 8 minutes Add in the basil leaves, stir through and then remove the pan from the heat To plate, add yam slices or millet to wide bowls, spoon the curry into serving bowls. Previous Next

Natural Skincare Nurture your skin with nature. Our handcrafted skincare line uses pure, plant-based ingredients to hydrate, heal, and protect — giving you a radiant glow without harsh chemicals. Because your skin deserves clean, conscious care. Quick View Ori (Shea Butter) Price $15.00 Quick View Herb-Infused Face Oil Price $17.00

< Back Alkaline Fried 'Rice' Prep Time: 30 min Cook Time: 15 min Serves: 4-6 Level: Beginner About the Recipe Ingredients 2 cups quinoa, cooked 1 red onion, diced 2 red bell pepper, diced 1 habenero, diced 1 fennel bulb, diced 1 cup oyster mushrooms, chopped 1-2 cup basil, julienned 2 tbsp grapeseed or palm fruit oil 3 tbsp coriander, ground 1 tsp thyme, dried 1/2 tsp pepper, ground 1 tsp ginger, ground 1/2 tsp salt 2 tbsp onion powder 1/4 tsp cayenne 1 tbsp mushroom powder 3 tbsp coconut aminos Preparation Prep Prep the following veggies: onion, bell peppers, habanero, fennel, mushrooms and basil Directions Add oil to pan over medium heat and allow to get warm Bloom spices by adding ground spices (coriander and thyme) to heated oil Increase heat to medium-high and add diced red onion and saute for 2-3 minutes Add oyster mushrooms and saute for 3-4 minutes Add bell peppers, habenero, fennel, salt, pepper, ginger, onion powder and cayenne. Mix well and allow to cook for 2-3 minutes. Add mushroom powder and cooked quinoa. Mix well. Add basil and coconut aminos. Mix well. Turn heat off and allow the dish to rest for ~5 minutes, allowing for the flavors to meld. Previous Next

< Back Mongolian Chickpeas Prep Time: 10 min Cook Time: 20 min Serves: 4 Level: Beginner About the Recipe Sticky-sweet-spicy Mongolian chickpeas is a one-pot meal that’s super versatile. Try this sauce with different plant-based proteins and dish it up over wild rice, fonio or quinoa. It makes great lettuce wraps, too! Ingredients Mongolian Sauce 3 tablespoons soy sauce or tamari 1 tablespoon dark soy sauce ( or sweet soy sauce or hoisin sauce) 1 teaspoon red pepper flakes 1 tablespoon coconut sugar 1/4 cup water 2 teaspoons arrowroot powder Stir Fry 1 teaspoon oil 2 cloves garlic, minced 1/2" piece of ginger, minced 1 red bell pepper chopped into 1/2-inch sticks 1 cup small chopped broccoli 15-ounce can chickpeas drained, or 1 1/2 cups of cooked chickpeas 8 ounces Butler soy curls, optional 3 or 4 green onions chopped in 1" pieces sesame seeds for garnish Preparation Sauce Add all of the sauce ingredients to a bowl, mix really well, and set aside. Stir Fry Heat a skillet over medium heat, and add the oil. Once the oil is hot, add in the ginger and garlic and cook for about 1 minute. Add in the peppers, broccoli, and a pinch of salt. Mix well, cover the pan, and cook for 2 to 4 minutes, or until broccoli is bright green. At this point, you can remove the broccoli to add back later, so that it doesn’t overcook, or continue with the broccoli in the pan. Add the mixed sauce to the pan along with the chickpeas (and curls if using). Mix in, cover, and cook for 2 to 3 minutes to bring it to a boil. The sauce will thicken at this point. Simmer for another minute or so, then add in the green onion and fold in the broccoli again, if you removed it. Switch off heat, then taste and adjust flavor by adding a pinch of salt or a few drops of vinegar while still hot. Garnish with sesame seeds and serve over wild rice, fonio or quinoa. Or you can make lettuce wraps! Previous Next

< Back Beefless Bourguignon Prep Time: 15 min Cook Time: 45 min Serves: 4-6 Level: Beginner About the Recipe Ingredients 2 cups beefless broth 3 tbsp DF butter 2 cups pearl onions 3 cups baby carrots 6-8 garlic cloves, minced Bouquet Garni : 2-3 sprigs of fresh rosemary, 4-5 sprigs of fresh thyme, 1 bay leaf 2 tsp poultry seasoning 1 tsp dried oregano 3 cups of cremini or shiitake mushrooms, sliced or quartered 3 cups of jackfruit 3 tbsp tomato paste Salt and pepper to taste 1 cup red wine (burgundy or pinot noir) 2 tbsp arrowroot starch Preparation Place a Dutch oven over medium heat with DF butter and sauté onions for 3 to 5 minutes until just getting some light golden color, then add the carrots and sauté for another 4 to 5 minutes. Stir in garlic, rosemary, thyme, bay leaf, poultry seasoning, and oregano and cook for 1 to 2 minutes. Add mushrooms and cook 3 to 4 minutes until mushrooms looks softer and have shrunk a bit in size. Then add jackfruit, tomato paste, and salt/pepper to taste. Stir to coat evenly and cook for another 1 minute. Add the red wine and bring to a simmer for 2-3 minutes. Add the stock and bring to a boil. Reduce to a simmer and add the lid. Cook until carrots are tender (~15-20 minutes) Remove lid and add the arrowroot starch. Mix well and allow sauce to thicken (~2 minutes) This dish is best served with eggless egg noodles, mashed potatoes or parsnip puree. Use the cooking time of the bourguignon to prepare the side. Serve immediately with cooked pasta, mashed potatoes or parsnip puree. Previous Next

< Back Copycat Zuppa Toscana Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 onion, diced 14 oz beyond sausage 2 Tbs butter, non dairy 2 Tbs flour 1 1/2 tsp fennel seed 1 tsp oregano 1/4 tsp red pepper flakes 3 garlic cloves, minced 4 cup water 1 cup plant milk of choice, Unsweetened 1 Tbs better than bouillon 3 potatoes, peeled and diced 3 cup kale, chopped Preparation Add the sausage to a dutch oven and break it apart with a wooden spoon. Allow the sausage to brown, stirring frequently, for 7-10 minutes. Remove the sausage from the pan with a slotted spoon and set aside. Add the butter to the pot and let it melt. Slowly whisk in the flour until the mixture is smooth and bubbly. Add the onion, fennel seeds, oregano, black pepper and a pinch of red pepper flakes and stir to coat evenly. Continue to cook until the onion begins to soften (approx. 5-7 minutes). Add the garlic and cook for an additional 30 seconds. Slowly pour in the water and milk. Add the bouillon and stir until it is combined. Add the potatoes to the pot, cover and bring to a boil. Once it has reached a boil, remove the lid and lower the heat. Simmer, uncovered, until the potatoes are fork tender (approx. 10 minutes). Add the kale and most of the cooked sausage back to the pot and cook for an additional 5 minutes. Previous Next

< Back Chocolate Salted Caramel Tart Prep Time: 10 min Cook Time: n/a Serves: 14 Level: Beginner About the Recipe Ingredients Base 250 g cashew nuts (1 cup) 150 g dates (2/3) 2 tbsp coconut oil Caramel 300 g dates {1 1/4 cup) 150 g smooth peanut butter or almond butter (2/3 cup) 60 g coconut oil (1/2 cup) 6-10 tbsp water Chocolate topping 300 g chocolate (1 1/4 cup) 4 tbsp coconut oil Preparation Base Layer In a food processor, blend the cashew nuts for 1-2 minutes until they resemble a flour-like consistency. Add the dates and coconut oil, and continue blending for 2-3 minutes until the mixture begins to come together. Line an 8-inch (20cm) springform cake tin with baking parchment. Press the base mixture firmly and evenly into the bottom of the tin. For easier spreading, place a sheet of baking parchment over the mixture and use the back of a spoon to press it down evenly. Caramel Layer In the same food processor, add all caramel layer ingredients. Blend until smooth and caramel-like in texture, about 5-10 minutes. If the mixture is too thick, add water one tablespoon at a time until it reaches a smooth, spreadable consistency. Spread the caramel evenly over the base layer, aiming for a smooth top surface. Using a layer of baking parchment over the caramel and a spoon to spread it out can help achieve an even finish. Chocolate Layer Melt the chocolate and coconut oil together using a double boiler (bain-marie) until smooth. Pour the melted chocolate over the caramel layer, spreading evenly to cover. Place in the fridge for at least 30 minutes or until the chocolate has fully set. Finishing Touches Sprinkle with coarse salt flakes for a salted caramel finish. Use a hot knife to slice through the cake for clean cuts without cracking the chocolate layer. Serve and enjoy! Previous Next

< Back Island Rice & Peas Prep Time: 10 min Cook Time: 1 hr Serves: 8 Level: Beginner About the Recipe Ingredients 1 onion, diced 4 garlic cloves, minced 3 green onions, chopped 4 thyme sprigs 1 scotch bonnet pepper, diced 1/2 tsp coconut sugar 1/2 tsp black pepper 1 tsp allspice red kidney beans, canned 14 oz coconut milk, canned 2 tsp salt 1 1/2 cup brown basmati rice, rinsed well 1 1/4 cup water Preparation Prep Chop/dice garlic, onion, scallions and pepper. Set aside. Make Add onions, garlic, scallions, thyme, scotch bonnet pepper, sugar, black pepper, and allspice berries in a large saucepan over medium heat. Saute. Once onions are soft (about 2-3 minutes), turn the heat up to medium-high. Add in the kidney beans, rice, coconut milk and water then stir together. Bring to a boil, cover, then continue to simmer until rice is fluffy and liquid is soaked up(about 25-30 minutes). Remove from heat. Carefully discard the thyme stems and scotch bonnet pepper. Previous Next

< Back Fresh Rolls Prep Time: 15 min Cook Time: n/a Serves: 8 Level: Beginner Plus About the Recipe Ingredients 4 oz brown rice pad thai noodles or 6 oz vermicelli 1 cup julienned or thinly sliced carrots 1 cup julienned or thinly sliced bell pepper or zucchini 1 cup mint leaves 1 cup cilantro or basil 8 to 10 rice paper wrappers 8oz marinated tofu Preparation Make your dipping sauce and set aside. Cook the noodles, drain and add to a bowl. Mix in 2 tbsp of the dipping sauce and toss well. Prep your workstation with a large shallow bowl of warm water and a clean surface. Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened. Transfer to the clean surface. Add tofu, noodles and veggies to the rice paper wrap. Fold the rice paper wrapper from the bottom over the filling. Then fold in the sides, then continue to roll the bottom towards to the top keeping it tight. Seal and place on a serving plate. Cover with a damp towel until ready to serve. Serve with dipping sauce of choice Previous Next

< Back Drink Your Way to CLEAR SKIN Prep Time: 10 Minutes Cook Time: N/A Serves: 1 Level: Beginner About the Recipe At some point in life, we have all had an acne breakout and they are no fun. If acne is a recurring problem for you, these 3 drinks will help relieve the root cause of acne. Acne is caused by something blocking the follicles. Typically, it is a buildup of harmful bacteria, yeast and/or candida within the digestive tract. It is also attributed to hormonal imbalances. So taking birth control pills and antibiotics add to this issue. Eating processed foods that contain refined sugars and hydrogenated oils are certainly causative. And perhaps a lesser-known fact is drinking chlorinated and fluoridated water. All of the aforementioned can increase the growth of bad bacteria, yeast, and candida within the body. Ingredients 16oz carrot juice 2 tsp EVOO 1000mg turmeric high ORAC 2 garlic cloves Drink 2x in same day. Double recipe. Sip the juice as a meal over 20-30 minutes Preparation Run everything through a juicer and store in a glass jar. Drink immediately or place in the refrigerator for up to 3 days. Previous Next

< Back Peaches & Cream Smoothie Prep Time: 20 min Cook Time: n/a Serves: 2 Level: Beginner About the Recipe Ingredients ½ cup cooked red lentils or ¾ cup cooked cannellini beans (chilled) 1 cup frozen peaches 4 soft medjool dates, pitted 1 tablespoon cashew butter 3 tablespoons hemp seeds 2 cups non-dairy milk 1 tsp vanilla extract 1/4 tsp Ceylon cinnamon (optional) 1 tsp sea moss gel for added minerals (optional) Preparation Blend all ingredients until creamy and smooth. Adjust consistency with more plant milk if needed. Serve chilled with optional cacao nibs or shredded coconut on top. Previous Next

< Back Almond Butter Blondies Prep Time: 15 min Cook Time: 22 min Serves: 9 Level: Beginner About the Recipe Ingredients 10 tablespoons almond butter (That's ½ cup + 2 tablespoons). 6 tablespoons nondairy milk (That's ¼ cup + 2 tablespoons). ¾ cup coconut sugar 2 teaspoons vanilla extract ¾ cup whole wheat pastry flour ¼ cup oat flour ¼ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon cinnamon ⅓ to ½ cup nondairy chocolate chips Preparation Preheat the oven to 350° F. Line an 8×8 or 9×9 square or brownie pan. In a bowl, mix the almond butter, non dairy milk, coconut sugar and vanilla until well combined and smooth. Sift in the flours, baking soda, salt and cinnamon into the bowl. Fold in the chocolate chips. Drop the thick stiff batter into a greased or parchment-lined pan. Using a spatula, press the batter down to event it out into the pan. Sprinkle a tablespoon of chocolate chips on top and press in. Bake for 23 to 26 minutes. The top should be set. Let the blondies cool for 15 minutes before slicing. Previous Next

< Back Groundnut Stew Prep Time: 10 min Cook Time: 35 min Serves: 6-8 Level: Beginner About the Recipe Ingredients Tomato-Pepper Sauce 1 habanero pepper 2 large plum Tomatoes 1 red onion, sliced (divided) 1-inch ginger root 3 cloves garlic Optional Soy Curls & Jackfruit (1) 8oz bag of Butker Soy Curls (1) 14oz can jackfruit 2 tsp paprika 2 Maggie cubes salt and pepper to taste Peanut Stew 2 cups of chopped sweet potatoes 1 cup of chopped carrots 3 tbsp oil (red palm or coconut) remaining half onion - sliced 1 tbsp Tomato paste 2 bay leaves 1 tsp iru (optional) 1 tsp thyme 2 bouillon cubes (e.g. Maggi cubes) 3/4 cup unsweetened peanut butter Salt and pepper to taste 2 to 3 cups chickenless stock 10oz spinach Preparation Prepare the Tomato-Pepper Sauce Add all ingredients to a blender and blend until smooth. Set aside. Prepare the Soy Curls/Jackfruit Add the soy curls to a bowl and add enough water to thoroughly cover them. Let them hydrate for ~5 minutes. Drain the water from the bowl. Then, using your hands, squeeze the excess water from the soy curls. Drain and rinse the canned jackfruit and place the bowl with the soy curls. Add the paprika, Maggi cubes and salt/pepper. Set aside. Peanut Stew Add oil to a pan. Once warmed, add the soy curls and jackfruit. Saute until soy curls begin to crisp. Add remaining red onion and saute until softened. Add tomato-pepper blend, tomato paste, iru and bay leaf to the pan. Add sweet potatoes and carrots. Cover and let simmer for 7-10 minutes. Once sauce has reduced, add remaining seasoning (Maggie cubes, thyme) Add peanut butter and stock. Stir well until peanut butter is well combined. Place lid and allow to simmer until potatoes and carrots are tender (~5-7 min). Add in spinach and stir well. Serve over millet, wild rice or fonio. Previous Next

< Back Ground Tofu Bulgogi Prep Time: 10 min Cook Time: 30 mins Serves: 4 Level: Beginner About the Recipe Ingredients 14 oz tofu, extra firm (or use super firm tofu) 2 onions, chopped 8 garlic cloves, diced 1 cup green onion, chopped 3 Tbs coconut sugar (can substitute brown sugar) 4 Tbs rice vinegar 3 Tbs soy sauce 4 tsp dark soy sauce 1 Tbs sesame oil 6 Tbs chili crisp or chili oil Preparation Prep Prepare whole grain of choice to serve with bulgogi (e.g. brown rice). Make Pat dry the extra firm tofu and mash into a crumble with a fork Finely chop the onion, garlic, and green onions Make the sauce by combining the coconut sugar, rice vinegar, soy sauces and toasted sesame oil Heat up a pan to medium heat. Add the sesame oil. Sauté the tofu, onions, and garlic for 7-8min Pour in the sauce and sauté for another couple of minutes. Add the green onion and sauté for another 30 seconds Garnish with sesame seeds Previous Next

< Back Meatless Suya Prep Time: 25 minutes Cook Time: 15 minutes Serves: 2 Level: Beginner About the Recipe Suya, which is typically made with beef, gizzard, kidney, chicken or fish and offered as an appetizer to make the drinking experience more pleasurable. Suya is barbecued with ground pepper, spices, and salt. It is spiced from mild to hot depending on the taste of the consumer. Suya is a delicious delicacy that people of all ages enjoy in Nigeria. It is usually served with fresh slices of onions and tomatoes. This version captures the flavor and texture of suya without the animal. Something definitely to try. Ingredients 14 oz jackfruit, canned in brine or water drained and rinsed 1/3 cup suya seasoning 2 vegetable bouillon cubes or 1.5 tbsp bouillon powder 2 Tbs coconut oil, refined Preparation Prep Drain and rinse the jackfruit. Optional: boil jackfruit for ~25 minutes to remove the flavor of the brine. Preheat oven to 375 degrees Fahrenheit. Make Gently coat the jackfruit in the suya seasoning vegetable bouillon cubes and oil. Arrange jackfruit on a parchment-lined baking sheet. Alternatively, you can skewer the jackfruit and place the skewer on a parchment-lined baking sheet. Bake for 15 minutes and serve. Previous Next