I eat this superfood salad for lunch most days. It’s easy to throw together, tastes great, and I know it has a lot of the nutrients my body needs.
We’ve watched the Pixar movie Ratatouille at least a dozen times, but have never worked up the courage to actually make the film’s signature dish. We decided to give it a go. The hardest part is all the slicing of the vegetables. Other than that, it’s easy and fun to put together this healthy French delicacy.
We had two giant bags of raw almonds from a past Costco run that weren’t getting eaten. So I decided to salt and dry roast them, and now they’re getting gobbled up like crazy. With this experiment, I learned how to make super easy roasted almonds!
I found a spinach artichoke dip recipe that was plant-based and gluten-free, so I gave it my own spin. Happily, everyone scooped it up.
I made up a gluten-free muffin recipe! Maple apple oatmeal raisin muffins, based on what I had in the kitchen. So tasty!
The kids have been begging for a fruit tart filled with custard and shiny berries on top for months. I just couldn’t figure out how to make it without milk and eggs, so I kept putting it off.
Sometimes I buy the super expensive vegan parmesan from Whole Foods as a delicious topping for our dinners. But now I know how to make it myself with only $2.75 of ingredients! Bonus: it takes less than 5 minutes.
We’re having a French-inspired month of meals, so we made a plant-based tempeh bourguignon. It’s a thick and nourishing stew made with onions, mushrooms, thyme, zucchini, and a marinated savory tempeh that pops with flavor.
Just because you’re eating plant-based doesn’t mean you can’t make a creamy lasagna! This tofu ricotta is your new best friend.
Yup, I finally caved in to the quarantine sourdough ritual. In the past year of coronavirus lockdowns, the number of times I’ve heard people talk about making homemade sourdough went through the roof.
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