Also known as burnt broccoli in our house. Empty a frozen bag of organic broccoli onto a lined baking sheet. Spread out into a single layer, coat with olive oil, and season generously with a high-quality sea salt or (my favorite) Redmond real salt. Bake in a 350° oven for approximately 35 minutes, mixing and/or turning […]
My Go-To Broccoli Recipe Read More »
Special thanks to my friend Trish who shared her friend’s mom’s recipe for chicken and peas with me. It’s easy and delicious. While a lot of people assume I don’t eat meat because I tend to eat mostly plant-based meals, I’m all about listening to my body. Once in awhile, my body craves meat. I’m
Mrs. C’s Easy Chicken and Peas Read More »
Shout out to Green Chef who inspired this recipe. Of all the meals I made during my Green Chef trial, the creamy paprika shrimp was easily the best. Of course, I had to make it my own, which means faster, easier and dairy-free. Ingredients Raw shrimp (enough for however many people you are – for
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Not everyone knows about Japanese sweet potatoes. I make it a personal mission to inform everyone I meet how good they are because I’m a humanitarian. I love how they taste roasted in ghee, a kind of clarified butter that removes the lactose and casein, which can be problematic for some. Ghee provides a delicious
Roasted Japanese Sweet Potatoes Read More »
These healthy Sichuan noodles are so warming and satisfying for the Autumn and Winter months. This dish makes use of seasonal produce and takes less than 30 minutes. Use the measurements as a guide and tweak to your own (or your kid’s) taste buds. If you or anyone in your household eats meat, this pairs
Healthy + Seasonal Sichuan-Style Noodles Read More »
