I love anything that can be done (mostly) in one pan. I call this a roasted sweet potato quinoa bowl even though it’s probably just as much chickpeas and a crazy amount of kale. We had leftover quinoa, which made things even quicker and easier. If you don’t have quinoa already made, it cooks up […]
Roasted Sweet Potato Quinoa Bowl Read More »
Chickpea pasta with sautéed kale and cherry tomatoes, roasted cauliflower and grilled wild shrimp in a pesto sauce. Husband gets the credit for grilling the shrimp. I used frozen cauliflower so I dressed it with olive oil and sea salt, before roasting at 425 for about 45 minutes because I like it well done. Cook
My version of the Montclair Bread homemade pop tarts: Not much to look at but was actually quite delicious! In case you missed it last week, they are doing a fun weekly contest called #mbcbakealong where owner and baking master Rachel Wyman posts a new recipe to try every week. For the original (and much better looking) pop tart recipe,
Homemade Pop Tarts Read More »
You’d never know that this also contains zucchini – this is why it’s so great to share tips with friends because credit for this idea goes to one of my closest girlfriends! 2 cups steel cut oats 1 can coconut milk 2 cups non dairy milk 2 cups water 1 tsp cinnamon 1/2 tsp sea salt
Carrot Cake Slow Cooker Oatmeal Read More »
I’m always promoting leftovers! It’s such a great way to cut down on food waste, which is great for the environment, and stretch a meal into multiple, which is great for our time AND wallets. This is a combo of the cauliflower rice and beans from this dinner mixed with the tofu from this dinner,
Cauliflower Rice Stir Fry Using Leftovers Read More »
