Not so much a recipe, but perfect on those days where you literally have a few minutes to throw breakfast together. I love this breakfast combo of homemade coconut yogurt with E3 Live Blue Magik spirulina and a splash of unsweetened plant milk on top of GrandyOats coffee granola. Also pictured is my beloved morning americano made with organic espresso, […]
Blue Majik Coconut Coffee Granola Read More »
This green lentil pasta in a creamy tomato sauce is made next-level good thanks to a combo of vegan scallion cashew cream cheese combined with a traditional marinara sauce. Ingredients: 1 box green lentil penne (I use Tolerant Foods) 2 bunches asparagus, cut into bite-size pieces, tough ends discarded 2 tbsp olive oil Sea salt + freshly
Lentil Pasta With Creamy Tomato Sauce + Greens 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 »
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 »
