If you know me, you know greens are one of my favorite go to quick meals. This version was soooooo delicious, I felt compelled to share! It combines tons of veggies – kale, carrots, mushrooms, bell pepper, tomato, and onion with some of the quintessential flavors of Moroccan food such as cinnamon, coriander, and cumin. It’s all rounded out with a healthy dose of vegan protein, in this case tofu. Oh yeah, it’s exceedingly good for you, low in calories, and in your belly in under 15 minutes!Read more “Moroccan Greens & Tofu”
Quinoa is a fabulous and delicious, versatile, gluten-free grain. Being nutrient dense and full of protein and fiber, it has become a staple element for anyone focused on whole foods and plant-based eating. It can be flavored any way you desire, so you can use it anyplace you’d normally use rice or couscous, including for breakfast! Here are two yummy, simple ways to enjoy quinoa. 1. Breakfast Quinoa bowl, with green beans, hummus, and fried egg. 2. Quinoa Sausage Kale Bowls.Read more “Quinoa Bowls Two Ways”
I love a good hardy bowl of chili. I created this one because I had a surplus of butternut squash (this seems to happen to me frequently for some reason). The squash add a nice kick of sweetness that is balanced nicely with the smokey and very spicy heat from chipotle in adobo.
I also added some chia seeds at the very end. They make the chili nice and thick without using a starch. They also help fight inflammation and provide a plant-based source of protein and heart healthy omega 3 fatty acids.
You can keep this dish vegan/vegetarian by using a plant-based ground such as Beyond Beef or just adding beans. This dish is also fabulous with lean ground turkey or beef. If you’re watching your saturated fat, go for just beans or the turkey.Read more “Butternut Squash Chili”
I’m a huge mushroom and stuffing fan. This dish brings them both together for an irresistible, comforting meal. We are using Beyond Beef and quinoa for the stuffing base which makes this meal meatless (vegan/plant-based) and gluten-free. It’s seasoned with fresh thyme and parsley, garlic, and onions, and a little vegan parmesan for a nutty, salty, cheesy flavor.Read more “Stuffed Portobello Mushrooms”
A mouthful of a title and a mouthful of wonderful tangy, creamy, pasta goodness that you can feel good about eating. All the classic caponata flavors plus the high of eating pasta, gluten-free, dairy-free, vegan, extra protein, and healthy fats.Read more “Caponata protein-packed pasta with vegan sausage and ricotta”
If you just finished up the Fall into Balance Cleanse, you may have found yourself surrounded by extra food goodies like carrots, butternut squash, cabbage, rosemary, and thyme. All of these recipes are gentle enough to eat as you’re easing out of your cleanse without breaking havoc on your gut or undoing all the good you just did during detox.
Even if you haven’t done the cleanse, and are itching to use some seasonal produce in healthy delicious ways, the recipes below should provide a little inspiration. Enjoy!!Read more “Fall Into Balance – What to make with those leftovers”