What to do with leftover roasted veggies? I was inspired by Gabby Bernstein (for this and many other things) to make a frittata! We love Vital Farms eggs because they are certified humane and pasture-raised. Heat leftover vegetables in a pan. In a separate bowl, whisk eggs (figure about 2 per person). Pour eggs on top of […]
Roasted Vegetable Frittata Read More »
Roasted Japanese sweet potatoes, carrots and Brussels sprouts with sautéed mushrooms and onion, plus a sprinkle of microgreens because why not? ✨Roasted Japanese sweet potatoes in ghee, sea salt, freshly ground black pepper. ✨Roasted Brussels sprouts and carrots in olive oil, sea salt, pepper. ✨Sautéed mushrooms and onions in a little water, then Coconut Secret aminos
Roasted Veggie Medley + Microgreens Read More »
Made with Rao’s marinara sauce (2 cups), Kite Hill Foods almond milk ricotta (1/4 cup), and as much vodka as we could spare (quantity unknown…or I’m just not telling!). We used Jovial Foods brown rice elbows (2 packages) to keep things gluten free – theirs is the best brown rice pasta I’ve ever had.
Pasta Alla Vodka + Arugula Read More »
This green lentil pasta in a creamy tomato sauce is made next-level good thanks to a combo of vegan scallion cashew cream cheese combined with a traditional marinara sauce. Ingredients: 1 box green lentil penne (I use Tolerant Foods) 2 bunches asparagus, cut into bite-size pieces, tough ends discarded 2 tbsp olive oil Sea salt + freshly
Lentil Pasta With Creamy Tomato Sauce + Greens Read More »
This is the Daydreamer Soba Noddle Bowl from the Sakara cookbook Eat Clean Play Dirty. I would drink the spicy tahini sauce from the recipe if I could. It’s a delicious combo of roasted asparagus and mushrooms with buckwheat soba noodles, on top of greens (of course). In this case, I swapped ramps in place of
Sakara’s Daydreamer Soba Noodle Bowl Read More »
