INGREDIENTSZest of 1 orange, plus 2 tablespoons juice2 tablespoons lemon juice1/2 teaspoon coarse salt1/4 teaspoon ground black pepper1/4 cup extra virgin olive oil2 bunches watercress, trimmed and washed1 fennel bulb, halved lengthwise, cored, and thinly sliced DIRECTIONSStep 1In a large salad bowl, combine orange zest and juice, lemon juice, salt, and pepper. Add olive oil …
This creamy chia seed pudding recipe tastes like a creamsicle!
You’re going to love this healthy gluten-free treat—enjoy as a snack, dessert or breakfast.
1 bunch asparagus (trimmed and washed) 1 pinch each sea salt + black pepper 2 medium organic lemons (sliced thinly) 3 1/2 Tbsp olive oil (divided) 3-4 large cloves garlic (minced) 10 ounces bow tie pasta (gluten free optional) 2 1/2 cups unsweetened plain almond milk 3-4 Tbsp all-purpose flour (sub another thickener if gluten …
Gluten Free Apple Crisp – perfect for Thanksgiving! Ingredients 5 Granny Smith Apples 1 Tbsp Pure Maple Syrup or natural sweetener of choice 3 Tbsp Water 2 tsp Ground Cinnamon For the Crumble Topping: 1 cup Regular Rolled Oats 1/2 cup Almond Flour 1/2 cup Chopped Almonds or walnuts or pecans 3/4 tsp Ground Cinnamon …
Healthy Five-Ingredient Pumpkin CookiesIngredients1 cup pumpkin puree2 cups quick oats1/4 cup maple syrup1/2 cup peanut butter1 teaspoon pumpkin pie spice InstructionsPreheat oven to 350 degrees.Prepare 2 baking sheets with nonstick spray.Add pumpkin, oats, syrup, peanut butter and pumpkin pie spice in a large bowl and with hand mixer mix for about 30 seconds. Form the …
This soup is perfect for this time of year! Immune boosting garlic, onions and beta -carotene from pumpkin plus anti-inflammatory coconut oil, ginger and curry spices. Vegan Thai Pumpkin Soup Ingredients: 2 Tbsp coconut oil 1 Tbsp toasted sesame oil 1 onion, diced 2 cloves garlic, minced 2 Tbsp vegan Thai red or yellow curry …
Spring Veggie Whole Grain Salad Salad: 1 bunch asparagus, ends trimmed and cut into 1 inch pieces 1 cup fresh or frozen peas 4 cups baby arugula 1 jar or can of artichoke hearts, drained, rinsed and quartered 1 can chickpeas, rinsed and drained 1 cup cooked whole grain: kamut is pictured in this …
~ POWER BOWL RECIPES ~ Plant Based Power Bowls are a great way to use up leftovers or make a full week’s meals by preparing the ingredients separately then mixing and matching them throughout the week. I recommend making 2 grains, 2 sauces, having lots of chopped raw veggies and spinach/kale/cabbage as well having 2 proteins (beans, …
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As the nights become cooler and leaves begin to change colors (and Starbucks lets their Pumpkin Spice loose…) you may be craving something hearty for dinner. This is a quick, mild chili to satisfy those cravings. To keep it simple, the variety of veggies in this dish is meager but when I’ve had other items …
Matcha Lemonade with lemon Matcha Lemonade 2 cups water Zest of 1 lemon 1 lemon, peeled and seeded 2 tablespoons agave nectar or maple syrup 1-2 tsp matcha powder 1 cup ice cubes Place all ingredients in a high speed blender and blend until frothy. Use 1 or 2 teaspoons matcha powder, depending on your …
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