These vegan Mexican quinoa bowls have become a weekly staple in our house. They’re naturally vegan, but are full of flavor from the avocado tahini, and spicy chipotle tahini sauce. These bowls are jam packed with plant protein, as quinoa is a complete protein, and beans when paired with the quinoa, make a complete protein too. This bowl is balanced and satisfying from the slow burning carbs, healthy fats, plant protein, and will honestly sustain you for hours.
These sweet potatoes come out all soft and sweet in the centers and caramelized on the edges. I love them all slathered with coconut oil and
his Greek salad with butter beans has the usual components in it, but the butter beans give this salad some added protein and a bit more substance.
I shared this fridge forage chicken salad on instagram and I had so many followers ask me for this recipe, that I decided to create a video
These lemon and herb roasted chicken thighs are one of those dishes that is going into our bi-weekly dinner rotation. These thighs taste like a whole
I’m reposting this recipe because this oven baked crispy chicken is my family’s favorite chicken recipe ever and it gets made weekly in my house!
This red lentil and turmeric soup tastes and feels like a warm hug. I’m serious, every time I have a bowl, I feel nourished from the inside out.
This sautéed tofu is my new go-to recipe, as it’s quick and easy, requires just 4 simple ingredients, takes no time to sauté up, and pairs with
These easy chicken kofta meatballs come together in under 30 minutes and are gluten-free and dairy-free to boot! The kids love them!
These turkey burgers with spinach and feta are chock full of flavor and cook up perfectly moist and delicious. They are a great alternative to