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 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 salad brings new meaning to the phrase “taste the rainbow”. Chopped red and orange pepper, raw organic corn (yes you can eat corn right off the cob without cooking it!), sliced avocado sprinkled with hemp seeds and Kalamata olives served on a bed of mesclun and micro greens. Top with your favorite dressing, but
I eat avocado toast almost every single day. At first, I kept it simple with a little sea salt over mashed avo. Then I started adding on: red onion, tomato, cilantro. Suddenly, it hit me. I have the components of guacamole so why not make some? Take a leftover avocado half, and chop some red
If you have overripe bananas but are sick of banana bread, make chocolate mousse! This is a great dessert that I also eat for breakfast because chocolate for breakfast is always a good idea. 1 ripe banana (if frozen, allow to defrost) 1 ripe avocado 1/4 cup unsweetened plant milk 1/4 cup cacao powder 2
