Banana sushi is a fun twist on a healthy kid (or adult) snack! Roll a banana in peanut butter, sprinkle with Lily’s chocolate chips, slice the banana sushi-style and serve with some fresh berries or on its own. Banana sushi works well with any other nut or seed butter, as well as cacao nibs, shredded coconut, chopped […]
Quesadillas, vegan-style!!! We’ve been opting for very simple meals during these sweltering days. Other than getting the broccoli in the oven 45 minutes before we sat for dinner, the rest of dinner took 10 minutes to make. This is a Food for Life sprouted wheat tortilla that I filled with Miyokos Creamery shredded non-dairy cheddar-style cheese, spinach (yes, there
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
