This is the Daydreamer Soba Noddle Bowl from the Sakara cookbook Eat Clean Play Dirty. I would drink the spicy tahini sauce from the recipe if I could. It’s a delicious combo of roasted asparagus and mushrooms with buckwheat soba noodles, on top of greens (of course). In this case, I swapped ramps in place of […]
Sakara’s Daydreamer Soba Noodle Bowl 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 »
The new non-dairy Miyokos cheddar is incredible. I used the olive and rosemary gluten-free sourdough from Coco Bakes and Miyokos vegan butter for a truly tasty combo. Served alongside a bowl of soup, this meal took less than 10 minutes to prepare without sacrificing taste and satisfaction. All you do is heat the butter on a skillet, and toast 2 slices of
Vegan Grilled Cheese 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 »
Smashed white bean toast with kale and mushrooms, served here with a simple green salad, is a nod to my British roots. 1 tbsp olive oil 1 package mushrooms 1 can white beans (I like Eden Foods b/c they soak their beans with kombu and are BPA free) a ton of kale leaves broken into smaller pieces,
Smashed White Bean Toast Read More »
