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 […]
I’m eternally grateful to Juice Press for introducing me to edamame and mung bean noodles. We added broccoli rabe sautéed in olive oil and garlic, Rao’s arrabbiata sauce to get a little heat and then Bragg’s nutritional yeast to add some cheesy flavor. So delicious, and it only took about 15 minutes to make! PS – Use my referral link
Spicy Noodles + Broccoli Rabe Read More »
I eat avocado toast almost every single day. At first, I kept it simple with a little sea salt over mashed avo. Then I started adding on: red onion, tomato, cilantro. Suddenly, it hit me. I have the components of guacamole so why not make some? Take a leftover avocado half, and chop some red
If you have overripe bananas but are sick of banana bread, make chocolate mousse! This is a great dessert that I also eat for breakfast because chocolate for breakfast is always a good idea. 1 ripe banana (if frozen, allow to defrost) 1 ripe avocado 1/4 cup unsweetened plant milk 1/4 cup cacao powder 2
It never ceases to amaze me how something so simple and easy can be SO good. This recipe is all those things. 1 cup unsweetened plant milk 1 frozen banana 1 scoop Sakara Life metabolism powder (or sub 1-2 tbsp cacao powder) Handful sprouted almonds Handful ice Combine in a blender until smooth but still
Double Chocolate Smoothie Bowl Read More »
