“Nice” cream all summer long please! 4 frozen bananas 1 cup plant milk (I used organic unsweetened soy) 2 tbsp coconut yogurt 1/4 cup strong iced coffee like Wandering Bear 1/4 cup peanut butter Blend together until completely smooth, pour into a loaf pan, cover and freeze for 2+ hours. Or don’t, and it’s a smoothie!
Coffee Peanut Butter Nice Cream Read More »
We are loving the scallops from Butcher Box! To make this, sear the scallops in a cast iron pan with melted Miyokos Creamery vegan butter. Cook on both sides until nicely browned and fully cooked. Coat broccoli with olive oil and sea salt, then roast at 425 for 45 minutes if you like them crispy like we do.
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This is sort of like pasta salad in the most literal sense. In reality, this was a fridge clean out meal. Sautée spinach, red pepper, zucchini and garlic scapes in Miyokos Creamery butter. Then stir in Tolerant Foods lentil penne, and serve over raw spinach with a hearty sprinkle of Braggs nutritional yeast. Light yet very satisfying thanks to the protein
Pasta Salad (But Not Really) Read More »
This is a classic summer dinner at home. We grilled the cod after marinating it with olive oil, sea salt and pepper – and by “we”, I mean my husband, master of the grill. Then I topped it with a fresh corn salsa that’s really just leftovers from my rainbow salad, roasted broccoli and a
Grilled Cod With Corn Salsa + Broccoli Read More »
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.
