This pesto pasta packs a protein punch thanks to the Explore Cuisine edamame and mung bean pasta (via Juice Press grocery delivery). I used the pesto recipe from Melissa Wood Health and added leftover mushrooms, onions and garlic (from this burger and fries meal) to a pan filled with spinach and some cherry tomatoes. The flavor combination was incredible!
Protein Pesto Pasta Read More »
With steamed kale, roasted broccoli and a pumpkin and hemp seed topping, this is a very satisfying meal. I used the Sakara cookbook Eat Clean Play Dirty recipe for the soup. While making the soup, roast broccoli with olive oil (1 tbsp per head) and sea salt at 425 for 25 minutes. Steam some kale in
Carrot Ginger Soup with Roasted Broccoli Read More »
My go-to chocolate chip cookie recipe, slightly modified to make use of the extra ripe bananas in our kitchen. The gluten-free flour is Cup4Cup wholesome blend – we like that this is dairy-free and the flax complements the banana element quite well. I subbed out the coconut sugar for two ripe bananas and added cinnamon. The
Banana Chocolate Chip Cookies Read More »
Not quite a recipe though it does involve toasting bread 😉 Ingredients: Your favorite bread, sliced (I am keeping it gluten free here with Coco Bakes rosemary olive sourdough, which is delicious) Cream cheese (I LOVE the dairy free Monty’s cream cheese – here I used it in the “classic” flavor) 1/2 avocado 1 slice
Avocado Toast With Tomato + Onion Read More »
I eat this several times a week. Anytime I can include leafy greens into a meal, I’m happy. Other than the greenish hue, you would never guess there’s spinach in this. Filled with fiber, protein and healthy fats, it’s a great way to start a busy day! Ingredients (I like to double and make two
Spinach Overnight Oats Read More »
