My Favorite Green Ginger Smoothie
This green ginger smoothie is more like a green ginger juice, but I’m calling it a smoothie, as you get the added fiber from all the ingredients.
This green ginger smoothie is more like a green ginger juice, but I’m calling it a smoothie, as you get the added fiber from all the ingredients.
Rich Roll’s vegan almond pesto paired with brown rice pasta, sun-dried tomatoes, red peppers, spinach and artichoke hearts. It’s a flavor bomb!
For those of you that follow my stories on instagram, you’ve been seeing these oven roasted potatoes quite a bit in my stories lately, and that’s because I’ve been making them tons, and tossing them into everything!
If you’re looking for ways to incorporate more veggies into your diet, then these roasted red peppers make it easy, as they are jam packed full of flavor! Roasting them with a bit of avocado oil and some Celtic sea salt adds a sweet smokey depth of flavor that’s hard to describe in words, it’s just something you have to try.
This gluten free lemon olive oil pound cake is ultra-lemony, super moist and chock full of flavor, and is gluten-free and dairy-free to boot!
Move over mixed greens and kale, there’s a new salad green in town, Brussels sprouts. Ok, I know some of you may be shaking your heads at the thought of Brussels sprouts in general, never mind raw Brussels, but I would encourage you to give this salad a try, because when Brussels sprouts are raw and thinly sliced they resemble a crunchy cabbage salad.
If you’re looking for an easy, healthy, gluten-free, dairy-free, vegan, grab and go breakfast that will keep you full for hours, then you have to try these overnight refrigerator steel cut oats with chia and strawberries. This is my go-to travel and weekend breakfast. I make these oats all the time to take to Tahoe, so I have an easy breakfast to eat in the car on the way to the slopes.
So, I’m thinking of starting a new series on the blog called, weeknight dinner 101. It’s something new that I’m testing out and playing around with, so I really
I’ve recently taught a few small cooking classes/demos and come to the realization that a lot of my local readers and friends are on the lookout for simple, tasty, easy, no-fuss recipes to add to their repertoire. Recipes that I think are simple and not exactly blog post worthy, are really what most people want to make, and have time to make. I’ve always assumed that everyone had a go-to guacamole recipe, knew how to make brown rice, or de-stem kale, but I’ve come to realize that not everyone knows these things, and most of the time will not admit it.
Don’t you just want to take a fork and dig into that salad? I mean look at all that color and texture. There’s roasted beets, hemp seeds, diced avocado, broccoli sprouts, sprouted sunflower seeds (good source of protein, magnesium & Omega 6) and sprouted pumpkin seeds (good source of protein, iron & Omega 6). Lot’s of good stuff going on! I’m totally craving this salad now as I write up this post, so I think I know what I’m having for dinner tomorrow night…