Bringing Paris into New Jersey with my take on the Rose Bakery banana smoothie! 🍌🥛 Ingredients: 1.5 cups unsweetened organic soy milk 1 ripe banana Handful oats (One Degree Organics are my fave b/c they’re sprouted) Handful spinach Spoonful of almond butter (I used Manna Organics nuts n seeds) Spoonful maca powder Spoonful of Coconut Cult original coconut yogurt Optional: […]
Rose Bakery Style Smoothie Read More »
I know this doesn’t look like much, but it was so delicious and easy! We had black bean tacos on the menu, but I went rogue and made quesadillas instead. Here you have two Siete chickpea flour tortillas filled with Eden black beans (cooked in a pan with lime juice, sea salt, garlic and onion powder), Miyokos vegan cheddar and
Vegan Black Bean Quesadillas Read More »
Last week, I posted a version of this meal with chicken. This week, I used tempeh, which I love. I still remember the first time I ever had it 15 years ago at a fancy lunch place in the Hamptons – it was so foreign to me back then! I’ve been really into zoodles for summer!
Pesto Tempeh Over Zucchini Noodles Read More »
My husband is healing from an injury (herniated disc in his spine) so he asked his resident health coach (me) to put him on an anti-inflammatory diet. I began making this blueberry banana smoothie for him and found it so delicious I started having it for breakfast once or twice a week myself! As someone
Blueberry Banana Anti-Inflammatory Smoothie Read More »
Slowly but surely making our way through the freezer items, such as kabocha squash, broccoli and cauliflower rice. I added BBQ tofu into the mix for a nice summer flavor! Press out the excess water from the tofu. If using extra firm, you can skip this step, but make sure it’s dry to start. Marinate
BBQ Tofu With Squash, Broccoli + Cauliflower Rice Read More »
