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
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 »
Happy Cinco de Mayo! Wild cod + a garlicky black bean/spinach combo + cilantro lime cauliflower rice is perfect for today’s holiday (fun fact: Mexico is one of our favorite countries in the world, and we’ve been to a few). This meal took about 30 minutes start to plate, and that’s including the time it
Wild Cod With Rice + Beans Read More »
Super simple – just roast it all! (Except the spinach). Slice the potatoes, coat in coconut oil or ghee, season with salt, 425 for about 25 mins. Mushrooms in olive oil, salt and pepper for 15-20. Tofu for 20-25 – marinate at least 15 minutes first – here I did tamari sauce and Dijon mustard.
Roasted Tofu, Mushrooms + Sweet Potatoes Read More »
