Sometimes I’m all about outsourcing. This grilled chicken with pesto “zoodles” (zucchini noodles) dinner is a classic example of how to make a home cooked meal while cutting down on prep and cleanup. I bought the zoodles already prepped from Whole Foods, and the vegan pesto sauce was courtesy of Gotham Greens, but I often […]
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Slowly but surely making our way through the freezer items, such as kabocha squash, broccoli and cauliflower rice. I added BBQ tofu into the mix for a nice summer flavor! Press out the excess water from the tofu. If using extra firm, you can skip this step, but make sure it’s dry to start. Marinate
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Now that we’re approaching the six month mark of when we began to stock our freezer for quarantine, it’s time to use those items – like chicken, cauliflower and spinach – up! Butcher Box chicken thighs (from frozen) Marinate in Coconut Secret garlic sauce and coconut aminos plus some Dijon mustard to taste. Grill on both
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Quesadillas, vegan-style!!! We’ve been opting for very simple meals during these sweltering days. Other than getting the broccoli in the oven 45 minutes before we sat for dinner, the rest of dinner took 10 minutes to make. This is a Food for Life sprouted wheat tortilla that I filled with Miyokos Creamery shredded non-dairy cheddar-style cheese, spinach (yes, there
We are loving the scallops from Butcher Box! To make this, sear the scallops in a cast iron pan with melted Miyokos Creamery vegan butter. Cook on both sides until nicely browned and fully cooked. Coat broccoli with olive oil and sea salt, then roast at 425 for 45 minutes if you like them crispy like we do.
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