Unlock 20% Off Your First Order »

Healthy Recipes to Start the Year Right

Starting a new year with a clean slate and a fresh start is something we all want, but it can be hard to get started. So, whether you're looking for something quick and easy to whip up this week or something more elaborate to plan out over the weekend, we've got something for you. Here are some healthy recipes that you can use to get you on track!

Soothing Green Tea Latte



  1. Brew your tea: add the tea bag into your mug then top it with the boiling water. Let the tea steep for 3 – 5 minutes so that it gets nice and strong.
  2. Add everything to the blender: remove the tea bag from the mug and pour the tea into a blender. Add in the rest of the ingredients.
  3. Blend it up!

Crustless Veggie Quiche


  • 1 and 1/2 cups sliced yellow squash (2 small or 1 very large)
  • 1 and 1/2 cups sliced zucchini (2 small or 1 very large)
  • 1 large orange bell pepper, chopped (or any color)
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme (or fresh chopped)
  • 3 large eggs
  • 3 large egg whites
  • 3/4 cup Malibu Unsweetened Flax + Oat Milk
  • 1/4 teaspoon freshly ground black pepper
  • a little pinch of salt 
  • 2/3 cup shredded cheese
  • 2 Tablespoons grated parmesan cheese


  1. Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
  2. Preheat oven to 350°F (177°C). Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
  3. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
  4. Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. (Note that it can be a little watery on the bottom, even after cooking and cooling, since there are so many vegetables with no crust.)
  5. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.

Oatmeal Creme Pies 




  • ½ cup unsalted vegan butter, softened
  • 1 cup coconut sugar
  • 1 large egg
  • 2 Tbsp. maple syrup
  • 2 Tbsp. molasses (light, dark, or blackstrap)
  • 1 tsp. vanilla extract
  • 1 ¼ cup gluten-free flour 
  • 2 cups quick-cooking oats
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¼ tsp. kosher salt
  • ⅓ cup very finely chopped walnuts

Creme Filling

  • ½ cup unsalted vegan butter, softened 
  • 2 cups organic powdered sugar
  • ¼ tsp. vanilla extract
  • 1 tsp. alternative Malibu Unsweetened Flax Milk


  1. To make the cookies, start by preheating the oven to 350ºF. Line a baking sheet with parchment paper or a silpat baking mat.
  2. Add vegan butter and coconut sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the egg, maple syrup, molasses, and vanilla extract; mix until combined
  3. In a separate bowl, combine the flour, oats, baking soda, cinnamon, and salt; stir well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in walnuts.
  4. Using a small cookie scoop (about 1.5 Tbsp), scoop dough into balls and transfer to prepared baking sheet. Use the palm of your hand to gently press the dough balls to slightly flatten (refer to photo in blog post). Bake for 8 to 9 minutes, until just set. Repeat with remaining dough. Transfer cookies to a cooling rack and let cool COMPLETELY before preparing the creme filling.
  5. To make the creme filling, add the vegan butter to the bowl of a stand mixer fitted with the whisk attachment. Beat the butter on medium speed for about 1 minute, until light and creamy. Turn the speed down to low and gradually add powdered sugar. Once completely incorporated, add the vanilla and milk; mix until smooth and creamy.
  6. Spread 1 heaping tablespoon of cream filling on the bottom side of half of the cookies. Top with remaining cookies, right side up, and gently press down.

Tropical Smoothie



  • 3 cups of Malibu Unsweetened Vanilla Flax Milk
  • 2 cups of ripe pineapple chunks
  • 2 cups of fresh lychee, small pieces
  • ½ cup fresh coconut milk
  • 3 to 4 tbsp of organic whipped cream
  • 4 to 5 tbsp of maple syrup
  • Ice, as required


  1. Take the pineapple and lychee chunks in a blender and blend them well.
  2. Add the coconut milk and maple syrup and blend to make a smooth paste.
  3. Add the flax milk and ice and blend for a few seconds.
  4. Transfer it into a glass and garnish with organic whipped cream.
  5. Serve chilled.

My Cart


There's nothing in your cart yet.

Shop Now