I’m always promoting leftovers! It’s such a great way to cut down on food waste, which is great for the environment, and stretch a meal into multiple, which is great for our time AND wallets. This is a combo of the cauliflower rice and beans from this dinner mixed with the tofu from this dinner, […]
Cauliflower Rice Stir Fry Using Leftovers Read More »
Super simple – just roast it all! (Except the spinach). Slice the potatoes, coat in coconut oil or ghee, season with salt, 425 for about 25 mins. Mushrooms in olive oil, salt and pepper for 15-20. Tofu for 20-25 – marinate at least 15 minutes first – here I did tamari sauce and Dijon mustard.
Roasted Tofu, Mushrooms + Sweet Potatoes Read More »
If you have overripe bananas but absolutely cannot make another loaf of banana bread, give these granola bars a try! No added sugar, gluten free and vegan. My kids absolutely LOVED these! 2 cups rolled oats 1/2 cup oat flour 2 tbsp chia seeds 2 tbsp ground flax 1 tbsp cinnamon 1/2 tsp vanilla powder
Chocolate Chip Banana Granola Bars Read More »
What to do with leftover roasted veggies? I was inspired by Gabby Bernstein (for this and many other things) to make a frittata! We love Vital Farms eggs because they are certified humane and pasture-raised. Heat leftover vegetables in a pan. In a separate bowl, whisk eggs (figure about 2 per person). Pour eggs on top of
Roasted Vegetable Frittata Read More »
UNREAL! Especially when topped with Vesta cacao nibs and goji hibiscus rose chocolate. This is my (hopefully redeeming after the pop tart debacle) attempt of this week’s Montclair Bread Company’s Bake Along contest. You can find the original recipe at owner Rachel Wyman’s IG page. It’s super easy with very little cleanup involved. Everyone in my family loved this so
Mexican Chocolate Cake + Strawberry Glaze Read More »
