We have all had those days – the type that feels like you need more hours to get everything done, or where it feels like the day drags on and you are beyond exhausted by the time you hit your mattress to sleep. The type of day where you are running a mile a minute just to check a few things off of your to-do list only to pile on 10 more things. A report is due at work, the kids need to be picked up or you are so immersed in a project that you look up and somehow it is already dinner time.

Then panic mode sets in. What do I make for dinner? I am so hungry, but I don’t feel like cooking. I don’t have time to go to the grocery store and pick up anything healthy or nourishing.

Thankfully there is a solution. This super simple and nutritious dinner is plant-based, vegan, gluten-free and can be made in 30 minutes all while answering work emails, helping the kids with homework or taking a moment of self-care instead of cooking.

I am so happy I discovered Open Nature® products that are available exclusively in my area at Albertsons and Safeway, especially this Gluten Free Cornbread Mix. It is the perfect partner in crime for a lazy weeknight dinner with O Organics® Three Bean Chili & Kale Bowl when you don’t have time to cook, let alone think about what you want to make.

If you remember how much I loved the brownies I made in this post, I am equally loving the Open Nature Gluten Free Cornbread Mix. It cooks up perfectly, isn’t too dry or too sweet. Honestly, in my opinion, it is the best gluten free cornbread mix I have ever made. I’ve slaved over making my own from scratch and I will never need to again now that I know how easy and fluffy this cornbread comes out.

I usually don’t eat frozen meals because of the added preservatives in most that you find, but this Plant-Based Chili from O Organics doesn’t have any processed ingredients. Perfect for when you can’t make that trip to your grocery store and you want to grab something healthy from your freezer to heat up.

Here’s how you can make this nutritious dinner come together. I know you will enjoy it as much as I did!

Ingredients:
1 Box Open Nature Gluten Free Cornbread Mix
1 cup O Organics Unsweetened Almond Milk
1 egg
1/2 stick of vegan butter (or regular butter), melted
1 O Organics Three Bean Chili & Kale Bowl
Shredded cheddar cheese and chopped green onions to top

Method:
Preheat your oven to 375 degrees while you combine the cornbread mix with the almond milk, egg and vegan butter with a whisk. Pour into a greased 8x8 baking dish and bake for 30 minutes. Remove to cool for 5 minutes while you make your chili. Follow the directions on the package to heat up your chili, place into bowls and top with shredded cheddar cheese and chopped green onions.

If you are eating more plant-based or gluten-free for health reasons, your local Safeway and Albertsons stores have thousands of products to choose from. I especially love O Organics because they are USDA certified I can find all my favorites at affordable prices and Open Nature makes products with simple ingredients and great quality.

In the San Francisco area Open Nature products are available exclusively at Albertsons and Safeway. You can also find them at the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway.

Try any of these clean, free-from Open Nature products and USDA certified organic O Organics products exclusively at stores and online.
VISIT www.albertsons.com/exclusivebrands
VISIT www.safeway.com/exclusivebrands

This is a sponsored blog post in which I received payment for my opinion on all products.

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I was cravings pancakes today and also wanted a kick of protein to fuel my body and brain.  Enter these little cakes of goodness. I used to make almond flour pancakes all the time.  Why did I stop? I was asking myself that question with every delicious bite.  These are definitely going back into heavy rotation.  And dropping the recipe like it's hot for you lovely people so they can be in your rotation as well. These pancakes are gluten-free and paleo.  So enjoy as many as you would like!! I eat them as a savory snack topped with sheep's manchego cheese and prosciutto, or go straight for the sweet version with maple syrup, berries or bananas. They keep really well at room temperature for a couple of hours too and therefore are great for road trips or plane rides! The flavor combos are endless with these.  Pictured here with classic bacon, grass-fed butter and maple syrup. ENJOY!

Want some more healthy breakfast inspo? Check out my Healthy Breakfast Recipes ebook!

Ingredients:
- 1 3/4 cup Almond Flour (I used Bob's Red Mill super fine almond flour)
- 1 teaspoon baking powder
- 2 teaspoons arrowroot powder
- 3/4 unsweetened almond milk (or any nut milk)
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 2 scoops Collagen Peptides Protein Powder

Method:
Combine the eggs, vanilla and milk in a medium bowl.  Whisk to combine.  In another medium bowl combine the dry ingredients.  Pour the wet ingredients into the dry and whisk to combine. Using a 1/4 measuring cup, scoop batter onto a pan with grass-fed butter, ghee or coconut oil. Cook for 2-3 minutes each side.