This is what happens when you ask your son what he wants for breakfast, and he responds with “oatmeal but make it superhero”. I like to spruce up my kids’ oatmeal with ground flax, almond butter, cinnamon, berries, and in this case, E3LIVE blue majik powder. For the oats, we love One Degree Organic sprouted quick oats. […]
This salad brings new meaning to the phrase “taste the rainbow”. Chopped red and orange pepper, raw organic corn (yes you can eat corn right off the cob without cooking it!), sliced avocado sprinkled with hemp seeds and Kalamata olives served on a bed of mesclun and micro greens. Top with your favorite dressing, but
I must really be missing Mexico! A Mexican-inspired salad, made dairy-free thanks to Miyoko’s Creamery shredded cheddar. This was a clean out the fridge situation – leftover black beans, the last of a beefsteak tomato and red onion, the half cucumber my son didn’t finish 😆 but it all works and tasted amazing! I did a simple
I’m eternally grateful to Juice Press for introducing me to edamame and mung bean noodles. We added broccoli rabe sautéed in olive oil and garlic, Rao’s arrabbiata sauce to get a little heat and then Bragg’s nutritional yeast to add some cheesy flavor. So delicious, and it only took about 15 minutes to make! PS – Use my referral link
Spicy Noodles + Broccoli Rabe Read More »
I eat avocado toast almost every single day. At first, I kept it simple with a little sea salt over mashed avo. Then I started adding on: red onion, tomato, cilantro. Suddenly, it hit me. I have the components of guacamole so why not make some? Take a leftover avocado half, and chop some red
