project lekker

Curry Quinoa Salad

DinnerMeghan ColvinComment

// RECIPE //
[from Nutrition Stripped]


  • 1 cup quinoa (may use white or red)
  • ½ cup chopped parsley
  • ¼ cup chopped mint
  • ½ cup chopped almonds
  • ¼ cup diced sun dried tomatoes
  • ½ cup dried mulberries (or use raisins)
  • 1 small blood orange, peeled and chopped

For the dressing:

  • Juice of 1 lemon
  • 1 teaspoon dijon mustard
  • 2 tablespoons maple syrup
  • 1 tablespoon raw apple cider vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon curry seasoning
  • Black pepper to taste
  • Sea salt to taste


  1. Cook quinoa to package directions, usually 25 minutes or until tender. Set aside to cool.
  2. In a large mixing bowl combine all ingredients "for the dressing" and whisk to combine. Add sun dried tomatoes, orange, almonds, herbs, and raisins and stir. Add cooked and cooled quinoa and stir to combine. Adjust seasonings to taste.
  3. Store: in a the fridge in an airtight glass container for 1 week. Enjoy at room temperature or chilled.

Grain-Free Walnut Bread

Baked GoodsMeghan ColvinComment

// RECIPE //
[from Nutrition Stripped]


  • 1 cup homemade walnut butter (1½ cups chopped walnuts made into a butter or use store bought)
  • 4 whole eggs, beaten
  • ⅓ cup almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 tablespoon maple syrup
  • 2 tablespoons whole flaxseed
  • 2 tablespoon dried herbs such as thyme, rosemary, oregano (optional)


  1. Preheat oven for 350F degrees. Using your Vitamix or food processor make the walnut butter by pouring walnuts into the machine and blending until smooth- can take up to 8 minutes, scrape the sides every minute.
  2. Using a wooden spoon, mix the walnut butter, maple syrup, and 4 eggs in a large bowl until smooth. Next add almond flour, baking soda, optional dried herbs, and flaxseed until combined.
  3. Using coconut oil, grease a 5 x 9 inch bread loaf pan (silicon preferred).
  4. Spread the dough evenly into the bread loaf pan and bake for 45 minutes until a tester comes out clean.
  5. Take out of the oven once cooked and let cool for at least 1 hour before removing from the pan, further cool before slicing.
  6. Store: in the fridge for up to 1-2 weeks, or slice and individually wrap slices in foil and store in the freezer for a month.

Go-To Granola

Baked Goods, DIYMeghan ColvinComment

// RECIPE //

Dry Ingredients:

  • 4 cups of rolled oats (old fashioned, not instant!)
  • 1 cup of chopped almonds
  • 1 cup of chopped walnuts

Wet Ingredients:

  • about 1/3 cup of brown sugar (more or less depending on preference)
  • about 1/3 cup of maple syrup (more or less depending on preference; you can also substitute honey)
  • 1 teaspoon vanilla extract
  • 1/3 cup of melted butter OR coconut oil (or a combination)
  • 1/2 teaspoon of cinnamon
  • pinch of salt


  1. Preheat oven to 325 degrees. Line a cookie sheet with foil, silicone mat or parchment paper (for easier clean up)
  2. In a large bowl, toss together the rolled oats, nuts and seeds.
  3. In a small saucepan over low heat, combine the honey, syrup or brown sugar (or a combination), butter and vegetable oil, stirring occasionally, until butter is melted and ingredients are fairly well combined. Add the cinnamon, pinch of salt and vanilla extract. Mix until it slightly starts to bubble/boil (but too long)
  4. Pour the honey/butter/oil mixture over the oat & nut dry mixture and toss until evenly coated
  5. Spread granola mixture on cookie sheet and bake for 30-40 minutes stirring every 10 minutes, until the granola turns golden brown. Watch the last 10 minutes carefully so it doesn’t burn.
  6. Remove, transfer to a large bowl and let cool.


Avocado Hummus

Starters, VegetarianMeghan ColvinComment

// RECIPE //


  • 1 Avocado, Pitted, Peeled and Diced
  • 1 8oz can chickpeas – drained and rinsed
  • 1/8 Cup Fresh Lemon Juice
  • 1 Tablespoon Tahini
  • 2 Garlic cloves, peeled and chopped
  • ¼ Cup EVOO
  • S&P to tast


  1. Rinse avocado, chickpeas, lemon juice, tahini and garlic in a food processor and blend until well mixed (scraping the sides of the processor down once or twice).
  2. Pour in olive oil and blend until combined. Add salt and pepper to taste.
  3. Serve with fresh cut vegetables, pita chips, or in a sandwich.

Cocoa Almond Butter Balls

DIY, Snacks, DessertsMeghan ColvinComment

// RECIPE //


  • 1/2 cup old fashioned rolled oats, ground into a coarsely ground flour
  • 1/2 cup almonds, coarsely ground
  • 1/4 cup cocao powder
  • 1/2 cup almond butter
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1/2 cup dates, pitted
  • pinch of salt


  1. In a food processor, combine the oats and almonds and grind into a coarse flour. Next, add in the almond butter, maple syrup, coconut oil, salt and mix together for several minutes.
  2. Add in the dates and continue mixing until well combined. 
  3. Slowly add in the cocoa powder while mixing. At this point the mixture will begin to form into a ball. 
  4. Roll into 1 inch balls. Place balls in an air tight container and keep in the fridge for up to a month.



Homemade Almond Milk

DIYMeghan ColvinComment



  • 1 cup raw almonds
  • 4 cups water
  • 3 pitted dates (optional)
  • 1/2 teaspoon salt (optional)
  • 1 teaspoon vanilla (optional)
  • 1/2 teaspoon cinnamon (optional)


1. Soak almonds overnight. 
It's important to buy raw instead of roasted. Place one cup of nuts in a bowl and cover with water overnight, at least 8 hours. 

2. Drain and rinse your nuts. 
Once your nuts have soaked, dump the water and rinse thoroughly with fresh water. Now, add them to your high-processed blender along with 4 cups of water. 

3. Customize your milk.
If you like your nut milk sweet, add a few dates. Add the vanilla, cinnamon and sea salt. (You can adjust to fit your favorite level or sweetness or flavoring.)

4. Blend soaked nuts with fresh water and flavoring
Blend your soaked nuts, water, dates and anything else you've added on a high for a good two minutes until it's smooth and frothy. 

5. Milk using cheesecloth
Lay your cheesecloth over the bowl and pour about a quarter of your nut milk into the middle of it. Gather the edges of the cloth, lift up, and begin milking. Slowly squeeze the liquid out of the cheesecloth until every last drop is in the bowl. Discard the almond meal remains and rinse out the cheesecloth. Pour the milk into a jar and secure it close.

Refrigerate for up to 5 days. Enjoy!

No-Bake Hangry Bars

SnacksMeghan ColvinComment
No Bake Hangry Bars | Project Lekker
No Bake Hangry Bars | Project Lekker

These no-bake energy bars are the perfect way to curb those "hangry" cravings.

// RECIPE //


  • 1 cup pitted, chopped dates
  • 1 cup nuts
  • 1 cup raisins
  • 2 tablespoons chia seeds


  • Place all ingredients in a food processor and mix until a ball forms – approx. 4-6 minutes.
  • Place date ball between 2 sheets of parchment paper and roll out evenly to a 9” x 9” square.
  • Refrigerate for 2 hours
  • Cut into squares (1 ½” x 1 ½”) 

*Dates act as a binding agent. Pick the freshest stickiest dates possible for best results

**Use whatever nuts you prefer – skinless almonds, cashews, or hazelnuts. You can also use sunflower seeds, pumpkin seeds or a mix of your favorite nuts and seeds. Just make sure the combination you use equals 1 cup.

***Raisins are good, but mix it up if you like. We tried raisins, dried cranberries and dried blueberries and the mix was good! Again, just make sure it equals 1 Cup. Other ideas: sultans, goji berries, dried figs or apricots.

After cutting bars/squares, keep refrigerated in an air tight container for up to 3 weeks.

Homemade Applesauce

DIYMeghan ColvinComment
Homemade Applesauce | Project Lekker

Nothing beats the taste of homemade applesauce, and it’s so easy to make! I’ve come to depend on having a large batch on hand and appreciate its versatility. It can be used for breakfast, mixed with oatmeal or granola; dinner, served with pork tenderloin; and it’s sweet enough for dessert, paired with fruit and a dash of cinnamon. 

Homemade Applesauce | Project Lekker

The only time consuming part of this recipe is peeling the apples, but it’s also a mindless task that you can do while watching TV. So it’s like Netflix and Chill, pioneer style. You can do it. The rest of the time is relatively hands off while you let it cook. And nothing makes your house smell better than a huge pot of simmering apples. Heavenly! 

Homemade Applesauce | Project Lekker

Homemade applesauce stays fresh in the fridge for about 2 weeks. So if you’re making a large batch at once (which is the best way to go), freeze half of it and it will keep for up to 2 months. 

Homemade Applesauce | Project Lekker

// RECIPE //


  • 3 pounds apples (about 8), peeled, cored and cut into 8 slices
  • 1/2 cup apple juice or apple cider
  • juice from 1/2 of a lemon
  • 1/4 cup brown sugar, packed (optional)
  • 1/2 teaspoon cinnamon (more or less to taste)


  1. Peel, core and slice apples.
  2. Combine all ingredients in a large pot and bring the liquid to a boil. Cover and reduce heat to medium-low. Stir occasionally until apples are very soft and falling apart, 25-30 minutes.
  3. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining.
  4. Let cool, then transfer apple sauce to airtight containers.