I know this doesn’t look like much, but it was so delicious and easy! We had black bean tacos on the menu, but I went rogue and made quesadillas instead. Here you have two Siete chickpea flour tortillas filled with Eden black beans (cooked in a pan with lime juice, sea salt, garlic and onion powder), Miyokos vegan cheddar and […]
Vegan Black Bean Quesadillas Read More »
Last week, I posted a version of this meal with chicken. This week, I used tempeh, which I love. I still remember the first time I ever had it 15 years ago at a fancy lunch place in the Hamptons – it was so foreign to me back then! I’ve been really into zoodles for summer!
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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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My husband is healing from an injury (herniated disc in his spine) so he asked his resident health coach (me) to put him on an anti-inflammatory diet. I began making this blueberry banana smoothie for him and found it so delicious I started having it for breakfast once or twice a week myself! As someone
Blueberry Banana Anti-Inflammatory Smoothie Read More »
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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