< Back Jollof Spaghetti Prep Time: 10 min Cook Time: 25 min Serves: 6 Level: Beginner About the Recipe A delicious twist on traditional pasta and marina. Ingredients 3 red bell pepper 3 medium tomatoes 1 scotch bonnet pepper 3 garlic cloves 2 Tbs ginger 1 red onion, quartered 3 Maggie cubes 3 Tbs red palm oil 2 Tbs tomato paste 1 Tbs smoked paprika 1/2 tsp liquid smoke 1 tsp nutmeg, freshly grated 1 Tbs thyme, dried 2 bay leaves 12 oz brown rice pasta 1 nori sheet, ground optional 1 tbsp iru, ground optional Preparation Prep Prepare pasta according to package instructions. Set aside. Make Add bell pepper, tomatoes, garlic cloves, Maggie cubes, ginger and one red onion to a high-speed blender and puree until smooth. Heat palm oil in a dutch oven over medium-high heat. Add the tomato paste to the oil and simmer until the tomato paste darkens in color. Add the blended tomato mixture to the pan and bring to a simmer. Add salt to taste, thyme, smoked paprika, liquid smoke, bay leaves and nutmeg to the reduction. Reduce heat to medium, cover with lid and simmer until the sauce is reduced by a third. Add pasta to sauce and serve. Previous Next

< Back Seed Meat Tacos Prep Time: 15 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 1 cup sunflower seeds, soaked preferably or use pumpkin seeds alternatively 1 cup sundried tomatoes 1 cup cilantro 1 cup scallions 1 tsp paprika 1 package taco seasoning 1 head butter lettuce Preparation Blend all ingredients in food processor until mixture resembles ground meat. Serve in lettuce cups and add additional toppings that suit your desire (e.g. salsa, avocado, etc.) Previous Next

< Back Lemon Poppyseed Muffins Prep Time: 10 min Cook Time: 30 min Serves: 12 Level: Beginner About the Recipe A bright and lightly sweetened snack that is grain-free and WFPB. Ingredients 1 1/3 cup dairy-free yogurt 2/3 cup lemon juice 2/3 cup coconut sugar 1/4 cup agave syrup (optional) 1 tsp baking soda 2 tsp baking powder 2 Tbs lemon zest 1 cup tapioca starch or arrowroot starch 4 cups almond flour 5 Tbs poppy seeds 1 tsp Vanilla Extract 1/2 tsp miso paste or 1/8 tsp salt Preparation Prep Preheat oven to 350 degrees Fahrenheit. Zest and juice lemons. Make In a large mixing bowl, combine the yogurt, lemon juice, and coconut sugar (and agave if using). Stir/whisk until combined and no lumps remain. Add the baking powder, baking soda, salt, tapioca starch, almond flour, and lemon zest. Stir to form a thick batter. Stir in the poppy seeds until evenly mixed. Divide the batter into muffin tins filling each until it is level with the top of the pan. Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center. Remove from the oven and cool for at least 15 minutes before removing from the pan. Previous Next

Naija Goddess Bistro & Blends is a micro-restaurant and health shop offering tasty and nutritious prepared meals, beverages, and smoothies. Additionally, we provide a range of wellness products, including sea moss gel, tinctures, and teas, all aimed at enhancing your overall health. Bistro & Blends Menu Pre-Order Below Order Here Sign up to receive your monthly newsletter. Subscribe Thanks for submitting!

< Back Red Lentil Curry Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients 1 Tbs coconut oil 4 garlic cloves, minced 2 5411/25000 Tbs ginger, grated 1 Tbs turmeric, freshly grated (or 1 tsp of ground turmeric) 2 serrano peppers, diced (remove seeds to dampen spice level) 1 tsp cumin, ground 1/2 tsp coriander, ground 1 tsp chili powder 2 tsp curry powder 1 tsp garam masala 1 tsp salt 1/2 tsp black pepper 1 cup red lentils 2 cup vegetable broth 14 oz crushed tomatoes, canned 13 1/2 oz coconut milk, canned 3 Tbs almond butter, unsweetened 1/2 lemon, juiced 1/2 cup cilantro, chopped Preparation Prep Rinse lentils under cold water until the water runs clear. Set aside. Make Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along with the rest of the spices. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days. Previous Next

< Back Sunflower Cheezecake Prep Time: 15 min Cook Time: Serves: 6 Level: Beginner About the Recipe Ingredients 3/4 cup pumpkin seeds 4 medjool dates 4 1/2 Tbs maple syrup, divided 3/4 cup sunflower seed butter 1 Tbs lemon juice 1 tsp vanilla extract 1/8 tsp salt 1/2 cup yogurt, non dairy Preparation Make Process all crust ingredients [pumpkin seeds, dates and .5 tbsp maple syrup] into a sticky crumbly mixture in a food processor. Transfer into a 5″ springform pan and press down into a flat crust. Place the pan in the freezer while working on the filling. Blend all filling ingredients into a smooth consistency in a blender. Transfer this mixture into the cake pan over the crust. Smooth out the top and decorate with desired toppings. Return to freezer and allow the cake to set for 5-6 hours or overnight. When ready to serve, remove from pan, thaw out a touch and enjoy! (keep leftovers frozen). Previous Next

< Back Chili Lime Creme Sauce Prep Time: 2 minutes Cook Time: N/A Serves: 6-10 Level: Beginner About the Recipe This sauce is a rich and luscious sauce that is great as a mayonnaise replacement, a veggie dip or a condiment for burgers. Oil and dairy are not missed in this recipe. Coleslaw is a typical side served with Nigerian dishes. I replaced the mayonnaise-base sauce with this chili lime creme sauce and it was a game-changer. Ingredients 1/2 cup cashews, soaked preferably 2 Tbs lime juice, fresh apple cider vinegar 1 Tbs agave syrup 1/2 cup water 1 Tbs chili powder, ground 2 tsp smoked paprika 1/4 tsp salt Preparation Prep Soak cashews for 2-12 hours. (Recommended but not critical) Make Rinse soaked cashews and add to a high-speed blender. Add all remaining ingredients to the blender and blend until creamy and smooth. (Water can be added if it needs to be thinned) Store in an airtight container and place in the fridge for 3-5 days. Previous Next

< Back Raspberry Chocolate Cream Pie Prep Time: 15 min Cook Time: n/a Serves: 8-10 Level: Beginner About the Recipe Ingredients Filling 1 ½ cup raw cashews (soaked for min. 2 hours) 1 1/2 cups frozen raspberries (fresh works too) 1 cup plant milk 3 tsp vanilla 1 tbsp psyllium husk powder 12-14 pitted medjool dates 1 tbsp lemon juice 2 tbsp beet root powder or pomegranate powder Crust 3 cups nuts 7 pitted Medjool dates 2 tbsp cocoa powder 1 tsp vanilla 1/8 tsp salt or to taste Topping 1 pint raspberries, optional 2 tbsp agave for drizzle Preparation Crust Add all the crust ingredients to a food processor and process until mixture resembles a sticky, coarse crumb and holds together when squeezed. Evenly press mixture into a pie or tart pan until compact. Chill in fridge while preparing your filling. Filling Add the frozen raspberries, dates, plant milk, and vanilla to a blender and blend until smooth. Add soaked cashews and beetroot powder and blend until smooth. Add psyllium husk powder and blend again until combined. Transfer filling into chilled pie crust and spread evenly. Top with raspberries and drizzle chocolate. Previous Next

< Back Mason Jar Salad Prep Time: 5 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner About the Recipe These Mason Jar Salads are an easy make-ahead meal, topped with hearty roasted sweet potatoes and protein-rich quinoa. They make a convenient packed lunch for the week, or a fast weeknight dinner! This make-ahead salad recipe features several warming salad toppers, including oven roasted sweet potatoes, quinoa, and a spicy orange-ginger dressing. The combination is totally addictive, and you can prepare all the cooked toppings ahead of time for a convenient option all week long. Ingredients INGREDIENTS 2 cups sweet potatoes , cut into 1-inch chunks 1 tablespoon olive oil 1 cup quinoa, cooked 1 head romaine, chopped 2 cups carrots, shredded 4 cups mixed greens or romaine 1 can black beans, drained & rinsed 1 cup sunflower seeds 4 quart-sized mason jars Preparation INSTRUCTIONS 1) Preheat the oven to 400ºF and arrange the potatoes into a single layer on the pan. 2) Drizzle the potatoes with olive oil. 3) Add the cinnamon, smoked paprika, cumin, salt and pepper. Use your hands to toss the seasonings in the oil. 4) Roast until tender, about 20 minutes. 5) While the sweet potatoes are in the oven, cook the quinoa according to the package instructions. 6) While the potatoes and quinoa cook, chop the cabbage and greens. Shred the carrots. 7) Prepare your salad dressing of choice. 8) You can serve the salad right away with the warm toppings, but for a make-ahead meal, allow the sweet potatoes and quinoa to cool before assembling the mason jars. (So that they don't steam the other veggies.) 9) To assemble the salads, add a 1/4 cup of dressing to the bottom of a mason jar. 10) Then add the shredded cabbage, carrots, 1/3 cup black beans, cooked quinoa, sweet potatoes, leafy greens and sunflower seeds on top. 11) Seal with a lid and store the salads in the fridge until ready to serve, up to 5 days. 12) When ready to serve, shake the jar to help distribute the dressing, then dump the jar into a large bowl and serve immediately. Previous Next

< Back Apple Oatmeal Raisin Cookies Prep Time: 10 min Cook Time: ~18 min Serves: 12 Level: Beginner About the Recipe A satisfying breakfast cookie or snack you can enjoy all week long :) Ingredients 1 3/4 cup oats 1/3 cup coconut sugar 1 cup walnuts or 1/2 cup pumpkin seeds 3/4 cup raisins 1/2 cup almond butter 1 apple, cored and chopped 1/4 tsp salt 1/4 tsp baking soda 1 tsp baking powder 2 tsp cinnamon, ground 2 tsp vanilla extract Preparation Prep Preheat oven to 350 degrees Fahrenheit Make Add all the ingredients to a food processor and process until it reaches a coarse and sticky consistency. Line a baking tray with parchment paper and scoop 2 tablespoons of the mixture onto the baking tray. Since the mixture is very sticky, grease your hands with some oil or flatten it out evenly with a butter knife to 1/2 inch thickness. Bake for about ~18 minutes. let the cookies cool and then transfer them onto a wire rack. Previous Next

< Back Spiced Sweet Potato & Lentil Soup Shooter Prep Time: 10 min Cook Time: 25 min Serves: 4 Level: Beginner About the Recipe Ingredients 1 large sweet potato (about ¾ lb), peeled and diced ½ cup red lentils, rinsed ½ large onion, chopped 1–2 garlic cloves, minced 1 tbsp fresh ginger, minced 2 tsp coconut oil or olive oil ½ tsp ground cinnamon ½ tsp ground cumin ¼ tsp cayenne pepper, adjust to taste 2 cups vegetable broth ½ cup coconut milk, canned and full fat Juice of ½ lime Sea salt and black pepper, to taste Fresh cilantro, parsley, or microgreens for garnish Preparation In a medium pot, sauté onion, garlic, and ginger in coconut oil until fragrant, about 5 minutes. Add cinnamon, cumin, and cayenne, then stir for 1 minute. Stir in sweet potato, lentils, and broth. Bring to a boil, then reduce to a simmer for 20 to 25 minutes until tender. Stir in coconut milk and lime juice. Blend until smooth using an immersion blender or by transferring carefully to a countertop blender. Season with salt and pepper. Garnish with herbs and serve hot. Previous Next

< Back Saucy Chickpeas Prep Time: N/A Cook Time: 5 min Serves: 2 Level: Beginner About the Recipe A filling high-protein dish that is incredibly quick and full of flavor. Ingredients 15 oz chickpeas, canned 3 Tbs tamari 1 1/2 Tbs Oat Flour 1/2 cup nutritional yeast 1 Tbs red pepper flakes Preparation Add all ingredients to a saucepan and simmer until warmed through. Serve immediately. Note: Can be served on top of greens (i.e. kale), baked potatoes, whole grain, whole grain pasta, broccoli or any other whole food. Previous Next

< Back High Protein Mouse/Pudding Prep Time: 2 min Cook Time: n/a Serves: 2 Level: Beginner About the Recipe A high protein snack that is quick and tasty. Ingredients 1 lb silken tofu 1/2 cup hazelnut butter or any nut/seed butter of choice 1 tsp vanilla extract Preparation Make In a blender, add the tofu, hazelnut butter and vanilla extract. Blend until combined. Pour into serving containers and refrigerate for 3-4 hours. Add shaved chocolate or cacao nibs and serve. Previous Next

< Back Caesar Salad w/ Crispy Chickpeas Prep Time: 15 min Cook Time: 20 min Serves: 4 Level: Beginner About the Recipe King of salads :) Ingredients Salad 1 bunch kale, finely chopped 2 bunches Romaine Lettuce, chopped Crispy Chickpeas 1 3/4 lb chickpeas, rinsed well 1 Tbs olive oil 1 tsp italian seasoning 1 tsp nutritional yeast 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp salt 1/2 tsp pepper, freshly cracked Dressing 1/2 cup raw sunflower seeds, soaked and drained 2 garlic cloves 3 Tbs nutritional yeast 2 Tbs capers 1 Tbs vegan Worcestershire sauce 2 Tbs lemon juice, freshly squeezed 1 Tbs soy sauce or tamari 2 tsp dijon mustard 2 tsp black pepper, freshly cracked 1/3 cup water add more water if thinner consistency desired Preparation Salad Wash and chop kale and romaine. Place in a serving bowl and set aside. Crispy Chickpeas Prep Preheat oven to 425°, and line a baking sheet with parchment paper. Make Place chickpeas in a bowl, or directly onto the baking sheet. Drizzle the oil over the chickpeas and toss. Then sprinkle the remaining ingredients over the chickpeas and toss well to coat. Spread them evenly onto the baking sheet and roast for about 20 minutes, or until crispy. Dressing Make the dressing: Place the sunflower seeds, garlic, nutritional yeast, capers, vegan Worcestershire sauce, lemon juice, tamari, mustard, and pepper in a blender and add 1/3cup of water. Blend until creamy. Using your clean hands, massage about half the dressing into the kale until it is tender. Add in the romaine and ensure it is coated with the dressing. Top with crispy chickpeas and serve. Previous Next

< Back Holiday Mashed Potatoes Prep Time: 30 Cook Time: 1 hour Serves: 10 Level: Beginner Plus About the Recipe Ingredients 1 head garlic 1 lb yukon gold potatoes 1 lb russet potatoes 2 tsp salt 3/4 cup plant milk of choice 6 Tbs vegan butter 2 Tbs white miso paste 1 tsp black pepper, freshly cracked Preparation Prep Remove butter from the fridge to soften. Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in parchment paper and then in foil to make a packet, and then place in the oven at 400°F for 35-45 minutes until soft and tender and lightly golden. Make If you choose, peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths. Place the potatoes in a large Dutch oven and add enough water to cover them. Add 1 tbsp of the kosher salt and stir to combine. Bring to a boil, and then cook until the potatoes are fork-tender and very soft when poked, about 15-20 minutes. Drain the potatoes in a colander. Then return the potatoes back to the pot. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking. This removes any remaining moisture in the potatoes. Once the butter is softened, place it in a small bowl and add the miso paste. Using a fork, cream them together until well combined. Heat a small or medium saucepan over medium-low heat. Add the miso butter and stir to combine. Once it’s almost melted, pour in the lite coconut milk. Whisk often to combine and stir until melted. Add a bit of freshly cracked black pepper. Keep the mixture on low heat to stay warm until you’re ready to add to the potatoes. Grab a large bowl. If you are using a ricer, add the potatoes to the ricer and pass them through into a large bowl. Then add the warm miso butter-coconut milk combo and fold gently with a silicone spatula or wooden spoon. Taste for seasonings and add a bit more kosher salt, as needed, and freshly cracked black pepper to taste. Previous Next

< Back Egusi Soup [Melon Seed Stew] Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4 Level: Intermediate About the Recipe Egusi soup is a spicy sauce used to eat with a range of swallows in Nigeria. The soup has three main components — the red soup base, the melon seeds, and the greens. Ingredients 2 cup Egusi seeds, ground 14 oz jackfruit, canned in brine or water 2 small tomatoes, roughly chopped 1 large red onion, roughly chopped 2 red bell pepper, roughly chopped 1 scotch bonnet pepper 1 bunch spinach or kale, chopped (Okazi or Ugu or uziza or bitter leaves) 4 Maggie cubes 2 tsp thyme, dried 2 Tbs red palm oil 1-2 cups vegetable broth 1 tsp iru, optional 2 nori sheets, ground Preparation Prep Quarter the red onion. Dice 1/4 of the onion and set aside. Grind the egusi seeds in a small blender. Place ground egusi seeds a bowl. Add 1 cup of water to the egusi seeds and mix until a thick paste forms. Set aside. Grind nori sheets. Set aside. Make Rinse and drain jackfruit. Boil jackfruit for 10-15 until tender. Then, set aside. Add red palm oil to a pan with 1/4 of diced red onion and iru (if using). Add in the boiled jackfruit. Using a wooden spoon, break the jackfruit into bite-sized pieces. Cook for ~5 minutes. Prepare the pepper blend by placing the following into a high-speed blender: remaining red onion, bell peppers, tomatoes, scotch bonnet and Maggie cubes. Blend well. Add the pepper blend and broth to the jackfruit and onions. Cook for ~5 minutes. Add spoonfuls of egusi paste and let cook for 10 minutes on low heat. Do not stir. Gently stir the soup and then add in your greens and nori. Allow greens to steam for about 3 minutes. Previous Next

< Back 30-Minute Stovetop Chili Prep Time: 10 - 15 minutes Cook Time: 10 - 12 minutes Serves: 6 Level: Beginner About the Recipe This delicious 30-minute chili is full of nutrition. It is a healthy recipe and the flavor is not compromised. Give it a try! Ingredients INGREDIENTS 2 tbsp oil 1 red onion, diced 3 cloves garlic, diced 3 celery stalks, diced 1 bell pepper, diced 1 package super firm tofu, crumbled 2 cups butternut squash, diced 1 pack chili seasoning 1 tbsp chili powder 1 can black beans, rinsed & drained 1 can tomatoes, drained 1 tbsp cinnamon 1 tbsp garlic powder 2 tbsp Better Than Bouillon vegetable paste 1.5 cups water 1 bunch cilantro, finely chopped Salt & pepper to taste Preparation DIRECTIONS 1. Heat oil on medium heat in a saucepan 2. Add onion and saute for ~2 minutes 3. Add garlic and saute for ~30 seconds 4. Add bell pepper and celery and saute for ~30 seconds 5. Crumble tofu into the pan 6. Add the butternut squash 7. Add chili seasoning, cinnamon, garlic powder, chili powder and Better Than Bouillon paste, mix well 8. Add water and mix well 9. Add lid to the pot and simmer for about 7-10 minutes 10. Add cilantro and salt and pepper to taste 11. Serve and enjoy! Previous Next

< Back Dirty Rice for a Crowd Prep Time: 20 min Cook Time: 40 min Serves: 25 Level: Beginner About the Recipe Ingredients 3-4 packs of vegan sausage, diced [Field Roast, apple sage] 5-6 stalks celery, diced 3-4 bell pepper, diced 1 large onion, diced 5-6 garlic cloves, minced 2 tbsp garlic powder 2 bay leaves 8 cups rice, rinsed 2 tbsp thyme 1 tbsp Old Bay 2-3 tbsp black pepper 1-2 Tony Chachere Cajun seasoning 2 tbsp Better Than Bouillon paste 2 bags beefless ground 2 cups veggie stock Preparation Prep all ingredients Cook rice according to package instructions In a large pot, warm the beefless ground, sausage, celery, onion, garlic and spices. Mix well. Once warmed through and mixed well, turn off heat and add bell peppers. Add sausage mixture to the cooked rice and mix well. Serve and enjoy Previous Next

< Back Mango Lime Ginger Chia Pudding Prep Time: 5 min Cook Time: n/a Serves: 6 Level: Beginner About the Recipe Ingredients · 1.5 cups coconut milk · Juice of 2 limes · Zest from 2 limes · 1" piece of ginger, grated or minced · 1/3 cup maple syrup or agave · 1/2 cup chia seeds Preparation 1. In a blender, combine coconut milk, lime juice, lime zest, ginger, and maple syrup. Blend until smooth. 2. Pour mixture into a large bowl or container. Stir in chia seeds. 3. Let sit for 10 minutes, then stir again to prevent clumping. 4. Refrigerate for at least 4 hours or overnight until thickened. 5. Spoon into small cups and serve chilled. Previous Next

A 14-Day Challenge to Become a Better You! SALADS & SWEAT A 14-Day Challenge to Becoming a Better You! Sign Me Up! SALADS & SWEAT A 14-Day Challenge To Become a Better You! Invest in your well-being by tackling this 14-day challenge to become a better you. You'll be guided with curated meal plans, live meal preps and direct support from me in our private Facebook group. This 14-day challenge sets you up for success to establish new routines and positive habits. Learn More Salads & Sweat SALADS & SWEAT 14-DAY CHALLENGE Curated Meal Plan Flavorful and Nourishing Meals Easy-to-Follow Instructions Readily Accessible Ingredients Plant-Based Recipes Food Prep Guidance Live Cook-Along Meal Preparation Grocery Lists Provided Private Facebook Group Support 20 Minutes of Daily Sweat Daily movement is an imperative habit for a healthy lifestyle. Create the habit of sweating for as little as 20 minutes a day to aid the body in natural detoxification. SALADS & SWEAT 14-Day Challenge Sign me up! First Name Last Name Email Message Submit