These muffins are easy and delicious, and they make your house smell incredible while baking! They happen to be gluten-free, grain-free, dairy-free and refined sugar-free. Wet Ingredients 1/2 cup Miyoko’s Creamery vegan butter 1/2 cup coconut sugar 1 tsp vanilla extract Zest and juice of 1/2 lemon 1 tbsp lime juice 3 eggs Dry Ingredients 1 1/4 cup […]
Blueberry-Cherry Almond Citrus Muffins Read More »
Banana sushi is a fun twist on a healthy kid (or adult) snack! Roll a banana in peanut butter, sprinkle with Lily’s chocolate chips, slice the banana sushi-style and serve with some fresh berries or on its own. Banana sushi works well with any other nut or seed butter, as well as cacao nibs, shredded coconut, chopped
“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.
Seared Scallops + Broccoli Read More »
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 »
