“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 »
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 »
This is what happens when you ask your son what he wants for breakfast, and he responds with “oatmeal but make it superhero”. I like to spruce up my kids’ oatmeal with ground flax, almond butter, cinnamon, berries, and in this case, E3LIVE blue majik powder. For the oats, we love One Degree Organic sprouted quick oats.
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 must really be missing Mexico! A Mexican-inspired salad, made dairy-free thanks to Miyoko’s Creamery shredded cheddar. This was a clean out the fridge situation – leftover black beans, the last of a beefsteak tomato and red onion, the half cucumber my son didn’t finish 😆 but it all works and tasted amazing! I did a simple
