< 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 Blender Sweet Potato Pie Prep Time: 50 min Cook Time: 1 hr Serves: 8 Level: Beginner Plus About the Recipe Ingredients Crust 18 vegan graham crackers, crushed ½ cup vegan butter, melted 6 tablespoons coconut sugar Pie Filling 2.5 cups sweet potato (about 2 large) ½ cup vegan butter, melted ¾ cup coconut sugar ¼ cup maple syrup ½ cup canned coconut milk (or sub other non-dairy milk) 1 teaspoon cinnamon ½ teaspoon nutmeg 2 tsp vanilla ¼ cup arrowroot powder ¼ teaspoon salt Preparation Prep Set oven to 425 degrees Fahrenheit. Place 2 large sweet potatoes on a sheet pan and roast for 45 minutes (poke a few holes in the sweet potato before placing in the oven) Once the sweet potatoes are cooked through, allow them to cool and then remove the skins. Set aside. Crust Preheat oven to 350 degrees. To make the crust, in a 9-inch pie dish (or springform pan), combine the graham cracker crumbs with the melted butter and coconut sugar until well combined. Then press the mixture down with the back of a spoon evenly and up the sides. Bake crust for 12-15 minutes until starting to be golden brown. Remove and let cool Pie Filling Add the peeled potatoes to a high-powered blender. *If you don't have a blender, add to a bowl and beat on low with a mixer to break apart. Add in the remaining pie ingredients and blend or beat until smooth. Pour the pie filling mixture into the cooled pie crust. Bake for 60-75 minutes. The center should have a non-glossy look. The pie will still jiggle a bit. Set on a cooling rack until room temperature. Place in the fridge to set up for at least 4 hours. (You can make up to 3 days ahead of time). Cut and serve warm. Previous Next

< Back Spiced Greens Prep Time: 10 minutes Cook Time: 5 - 8 minutes Serves: 2 Level: Beginner About the Recipe Dark-leafy greens are the king of alkalization. These vegetables also contain an abundance of carotenoids-antioxidants that protect cells and play roles in blocking the early stages of cancer. They also contain high levels of fiber, iron, magnesium, potassium and calcium. Furthermore, greens have very little carbohydrates, sodium and cholesterol. The dark greens supply a significant amount of folate, a B vitamin that promotes heart health and helps prevent certain birth defects. Needless to say, we need to eat dark-leafy greens as much as possible. So, let's make the experience unique and delicious. Check out the recipe! Ingredients INGREDIENTS 1 bunch collards, sliced 1 bunch rainbow swiss chard, sliced 1 small onion, diced 1-14oz can diced tomato, drained 1 tsp tumeric 1 tsp cumin 1 tsp coriander 1 tsp cinnamon 1 tsp chili powder 1 tsp smoked paprika 1 tsp red pepper flakes 2 tsp oil 1/4 cup vegetable broth Preparation 1. Wash your greens thoroughly. Wick away as much moisture as possible using a salad spinner. 2. Roll your greens in a cigar-like fashion and slice. Set aside 3. In a pot, add the oil, tomatoes, salt and pepper and let it sweat for about 2 minutes over medium heat 4. Add all spices to the pot and saute until fragrant, about 30 seconds 5. Add in the collards and swiss chards, mix well 6. Add vegetable broth 7. Place lid on pot and steam for about 5 minutes 8. Enjoy! Previous Next

< Back Dairy-Free Palak Paneer Prep Time: 20 min Cook Time: 45 min Serves: 4 Level: Beginner About the Recipe At-home Indian food is made easy with this delicious and nutritious dairy-free palak paneer. Ingredients Spinach Sauce 14 oz extra firm tofu, cubed 10 oz spinach 1/2 cup cashews, Preferably soaked 1 1/4 cup water 2 garlic cloves 2 Tbs ginger root, fresh 1 serrano peppers 1 tomato, medium sized 1 tsp salt Masala 1 Tbs coconut oil 1 tsp cumin seeds or ground cumin 1 onion, diced 4 garlic cloves, diced 1/4 tsp turmeric 1 tsp coriander, ground 1 tsp salt 1/2 tsp black pepper 1 tsp garam masala 1 bay leaf 1 lime juice, fresh 1/4 cup Cilantro, chopped Preparation Spinach Sauce Prep Chop tofu into cubes and place in boiling salted water for 2 minutes. Set aside. Make Add the spinach, cashews, water, garlic cloves, ginger, serrano pepper, tomato and salt to a high-speed blender. Puree until smooth. Masala Prep Dice onion and garlic cloves. Set aside. Make Heat coconut oil in a large pan over medium heat until warmed. Add cumin seeds and saute for 30 seconds. Then add onion, garlic, turmeric, coriander, salt, pepper and bay leaf. Cook for 1 minute. Add spinach sauce and tofu to the pan over medium-low heat. Cook for 5 minutes, stirring frequently. (Add water if the sauce begins to dry out) Add the garam masala and additional salt and pepper if needed. Continue cooking for 1-2 minutes. Turn off the heat and add freshly squeezed lemon/lime juice and cilantro Previous Next

< Back Blueberry Cobbler Prep Time: 10 min Cook Time: 35 min Serves: 8-10 Level: Beginner About the Recipe Ingredients 1 (14-ounce) can sweetened condensed coconut milk 1 ¼ cups (6 ounces/170 grams) self-rising whole grain pastry flour ½ cup coconut or soy milk 8 tablespoons unsalted non-dairy butter 10 ounces (283 grams/2 cups) blueberries ¼ cup (1 3/4 ounce/50 grams) coconut sugar Preparation Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking dish. Whisk condensed milk, flour, milk, and melted butter together in bowl. Pour batter into prepared baking dish. Sprinkle blueberries and sugar evenly over surface. Bake until deep golden brown and toothpick inserted in center comes out clean, about 35 minutes. Transfer cobbler to wire rack; let cool for 10 minutes. Serve warm. Previous Next

< Back Trail Mix Cups Prep Time: 5 min Cook Time: 25 min Serves: 7-8 Level: Beginner About the Recipe Ingredients 1/2 cup cashews 1/2 cup pistachios 1/2 cup almonds 1/2 cup pumpkin seeds 2 tbsp hemp seeds 1/3 cup maple syrup or agave flaky sea salt TT (optional) dairy-free chocolate sauce (optional) Preparation Mix together cashews, pistachios, almonds, hemp seeds, pumpkin seeds and maple (or agave) in a bowl until well-combined. Transfer mixture to a silicone muffin pan and pack firmly Bake in the oven on 350 F for ~25 minutes. Remove from oven and cool completely Add optional toppings if desired Previous Next

< 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

< Back Cauliflower Lentil Salad Prep Time: 10 min Cook Time: 35 min Serves: 4 Level: Beginner About the Recipe Ingredients FOR THE CAULIFLOWER ▢ 1/4 cup olive oil ▢ 1/2 cup grated vegan parmesan I used Follow Your Heart ▢ 1 teaspoon garlic powder ▢ 1 teaspoon onion powder ▢ 1/2 teaspoon smoked paprika ▢ 1/2 teaspoon pepper ▢ 1 large head cauliflower cut in florets ▢flakey salt for serving FOR THE LENTIL SALAD ▢ 2.5 cups cooked lentils chilled ▢ 1 shallot finely diced ▢ 2 cloves garlic finely minced ▢ 1/4 cup sun-dried tomatoes roughly chopped ▢ 1 bunch flat leaf parsley chopped ▢ 2 tablespoons fresh basil ▢ 2 tablespoons red wine vinegar ▢ 1 lemon juiced ▢ 1/2 teaspoon dried basil ▢ 1/2 teaspoon pepper ▢ salt to taste Preparation Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the oil, parmesan and dry seasonings to a large bowl and mix to combine. Add the cauliflower and toss until the florets are coated. Transfer to the baking sheet and spread in an even layer. Place in the oven for 20 minutes. Flip and cook for another 10-15 minutes, or until the cauliflower is nice and crispy. Meanwhile, add all of the lentil salad ingredients to a large bowl and mix to combine. Taste and adjust the seasonings as needed. Place in the fridge until ready to use. To serve, add the lentil salad to a platter and top with the cauliflower. Sprinkle with flakey salt and serve. Previous Next

< Back Brownies Prep Time: 10 min Cook Time: 35 min Serves: 16 Level: Beginner About the Recipe Ingredients 2 tablespoon ground flax seed 5 tablespoon water (74ml – used with flax) ½ cup water (118ml – used for simple syrup) 1 ½ cup vegan cane sugar (300g) 1 ½ cups all-purpose flour (180g) ¾ cup dutch processed cocoa powder, sifted (60g) ¼ cup powdered sugar (33g) ½ tablespoon espresso powder, optional ¾ teaspoon salt ½ cup vegetable oil (118g) 2 teaspoon vanilla extract ¾ cup vegan chocolate chips, divided (130g) ¾ cup nuts, chopped (Optional) (85g) Preparation Preheat oven to 350F/ 176C. Line an 8×8* pan with parchment paper with overhang and grease the pan with cooking spray. To make flax egg – In a small bowl, whisk ground flax seed and 5 tablespoon of water. Set aside. To make simple syrup – In a sauce pan over medium heat, add cane sugar and ½ cup water. Stir to combine, heat for about 6-8 minutes, and the sugar has dissolved completely. (DO NOT add more water. DO NOT let come to a boil or the mixture will evaporate) While waiting, in a large bowl, add in the flour*, cocoa, powdered sugar, espresso powder (if adding), and salt. Whisk together. Once simple syrup is ready, while hot, add it along with vegetable oil, vanilla, and flax egg. Combine with a spatula just until combined. Do not overmix. Batter should be fudgy and pourable. If adding walnuts, add now along with ½ cup vegan chocolate chips. Fold to combine. Do not over mix. Pour batter into greased pan. Top with remaining ¼ cup chocolate chips. Bake for 35-40 minutes. A toothpick may not come out clean since they are fudgy. Remove from the oven and let cool completely before slicing . The brownies need time to set up. For a firmer brownie, place in fridge. Slice in 16 equal sized pieces (or desired size) Store leftovers in an air tight container. Previous Next

< Back Berry Pudding Prep Time: 5 min Cook Time: n/a Serves: 1 Level: Beginner About the Recipe A quick and wholesome breakfast or snack that is refreshing. Ingredients 1 avocado 2 cup grapes 1 cup raspberries, frozen or berry of choice Preparation Prep Wash grapes Make Add all ingredients to a blender and blend until desired consistency is reached. Previous Next

< Back Garri Smoothie Prep Time: 5 min Cook Time: n/a Serves: 1 Level: Beginner About the Recipe Ingredients 1/3 cup Ijebu Garri 2 cups coconut milk, fresh (is ideal) 1/4 cup groundnuts (peanuts) 4 dates or 2 tbsp liquid sweetener of choice Preparation Place all of the ingredients in a blender and blend until desired consistency is reached Enjoy 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 White Bean Cassoulet Prep Time: 15 min Cook Time: 45 min Serves: 8 Level: Beginner About the Recipe Ingredients Cassoulet 3 tbsp vegan butter 3 leeks finely sliced 2 celery ribs finely diced 2 carrots finely diced 3 parsnip finely diced 1 bulb fennel, finely diced 3 garlic cloves minced 4 cups veg broth 2 tbsp Better Than Boullion Vegetable base 2 cans navy beans rinsed & drained 1 sprig fresh rosemary 2 sprigs fresh thyme 1 bay leaf Juice of 1 lemon salt & pepper TT Crumb Topping 1½ cup breadcrumbs 2 clove garlic minced ½ cup fresh parsley chopped 1-2 tbsp olive oil Lemon zest salt & pepper TT Preparation In a large Dutch oven or oven-safe skillet, melt butter over med-high heat. Add leeks, celery, carrots, fennel & parsnips. Saute for 5-6 min until veggies start to soften. Add garlic & cook for an additional 30 seconds. Add navy beans, broth, rosemary, thyme & a bay leaf. Bring mixture to a boil, reduce heat to medium and simmer for 20 min or until most of the liquid has been evaporated and you’ve got a stew-like consistency In a bowl combine breadcrumbs, garlic, lemon zest, parsley & olive oil. Crumble mixture over the top of the cassoulet & bake at 350°F for between 15 & 20 min or until topping is golden brown. Squeeze fresh lemon juice on the cassoulet when it comes out of the oven. Store in fridge up to 4 days 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 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

Up Up THE NAIJA GODDESS Harness the natural power of whole foods to restore balance, boost immunity, and let your body heal from within—because real wellness begins with what you eat. Check Out My Services Our Wellness Essentials Best Seller Golden Sea Moss $20.00 Price View Details New Magnesium Oil Spray $12.00 Price View Details Vaginal Steam Herbs $17.00 Price View Details Meet Naija Board-Certified Holistic Nutritionist, Certified Herbalist & Chef I’m a Nigerian-American Certified Holistic Nutritionist and Certified Herbalist with pure love and joy of natural hair/skincare, plant-based recipes and natural remedies. On the Naija Goddess, you’ll find a realistic, holistic lifestyle coach that focuses on plant-based solutions by way of easy recipes, holistic education and more in an effort to heal your body inside out. Learn More Meal Prep & Catering Enjoy wholesome, delicious meals prepared with fresh, nutrient-packed ingredients. Perfectly portioned and tailored to support your health goals — hassle-free and convenient. Inquire Now Heal Through What You Eat Embrace the power of food as medicine. Our approach focuses on using whole, nutrient-dense ingredients to support natural healing, restore balance, and nourish your body from the inside out. Order Food Shop Our Products Explore our wellness-focused collection made with clean ingredients and mindful living in mind — because your health deserves the best. Nourish By Naija: Flexible Food Prep That Fits Your Life and Feeds Your Health Flavor Starter Guide Kitchen Sync( Ebooks ) Golden Sea Moss Purple Sea Moss Ori (Shea Butter) Magnesium Oil Spray Vaginal Steam Herbs Herb-Infused Face Oil Sea Moss Commercial – Real Wellness, Real Results Healing Recipes Explore our expertly curated plant-based recipes designed to nourish your body and support natural healing. Each recipe blends simplicity, holistic nutrition, and wellness education to help you thrive from the inside out. Get Recipes Work With Me Ready to take charge of your health and wellness? I offer personalized guidance to help you heal naturally, build sustainable habits, and live a more balanced life. Let’s grow together — from the inside out. Delayed Food Allergy Test (IgG) 30 min 503 US dollars $503 Request to Book Complimentary Phone Consultation 15 min Request to Book Custom Nutrition Prescriptions 5 hr 1,295 US dollars $1,295 Request to Book Meal Prep Consult w/ Custom Plan 30 min 248 US dollars $248 Book Now Doula Services 1 hr From 1,500 US dollars From $1,500 Book Now Plant-Based Cooking Demo 2 hr 557 US dollars $557 Request to Book Contact Us Learn how to prepare simple, delicious, and nourishing plant-based meals. This hands-on demo will empower you with practical tips, recipes, and techniques to support your wellness journey through food. First name* Last name Email* Phone Write a message By checking this box, I consent to receive transactional messages related to my account, orders, or services I have requested. These messages may include appointment reminders, order confirmations, and account notifications among others. Message frequency may vary. Message & Data rates may apply. Reply HELP for help or STOP to opt-out. By checking this box, I consent to receive marketing and promotional messages, including special offers, discounts, new product updates among others. Message frequency may vary. Message & Data rates may apply. Reply HELP for help or STOP to opt-out. Submit

< Back Mango Lassi Prep Time: 5 min Cook Time: n/a Serves: 2 Level: Beginner About the Recipe Ingredients 2 cups mango, diced 1 cup non-dairy yogurt 3 tbsp agave (optional) (use if mangos are not fully ripened) 1/4 teaspoons cardamom 1/2 cup non-dairy milk (optional) Preparation Add all ingredients to a blender. Blend until mixed well. Add milk if a thinner consistency is preferred. Serve chilled and enjoy 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

< Back Mother Earth Salad Prep Time: 10 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients 4 cloves garlic 1 small shallot 3 lemons, juiced 1/2 cup olive oil 1 cup spinach 1 cup dill 1 cup chives 1 green onion stalk 1/3 cup nutritional yeast 1 cup raw cashews 2 teaspoon salt 1 large head of iceberg or Romaine Preparation Remove skin from garlic and shallot. Juice the lemons, discarding of any seeds that fall. Add all ingredients into blender and pulse until smooth. Serve over chopped iceberg lettuce and enjoy! 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