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 »
This recipe takes less than 20 minutes from start to table, although I do recommend taking the salmon out an hour before you eat it, and you could marinate it during that time as well. I used Coconut Secret teriyaki glaze for the salmon and their garlic sauce and coconut aminos combined for the veggies (plus sea
Roasted Teriyaki Salmon With Kale, Mushrooms + Cauliflower Rice Read More »
The new non-dairy Miyokos cheddar is incredible. I used the olive and rosemary gluten-free sourdough from Coco Bakes and Miyokos vegan butter for a truly tasty combo. Served alongside a bowl of soup, this meal took less than 10 minutes to prepare without sacrificing taste and satisfaction. All you do is heat the butter on a skillet, and toast 2 slices of
Vegan Grilled Cheese Read More »
Cake for breakfast? Yes please! 1 egg 2 tbsp plant milk 1 packet stevia (can sub mashed banana or other sweetener of choice) 2 tbsp coconut flour 1 heaping teaspoon baking powder Pinch of sea salt, cinnamon and vanilla powder, squeeze of lemon (all optional) 1 heaping tablespoon chocolate chips (I use Lily’s brand to keep them sugar-free)
Chocolate Chip Mug Cake With Almond Butter Drizzle Read More »
This is quite possibly the laziest dinner to classify as home cooked, but here we are, and it tasted amazing. I took kabocha squash, broccoli and shelled edamame (all frozen) and roasted them for about 45 minutes at 350 with olive oil (1 tbsp per bag), sea salt and black pepper plus a little cumin
Roasted Edamame, Squash + Broccoli Bowl Read More »
