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Vibrant Veggie Salad

May 9, 2019 0 comments

1 tbsp extra virgin olive oil
1 lb asparagus, chipped into 2 inch pieces
1 red pepper sliced
1 cup frozen shelled, edamame prepared per the package instructions
2 purple carrots, cut into ribbons
2 yellow zucchini spiralized
1 tsp of each salt and pepper
1/2 cup vinaigrette

Heat olive oil in a large saute pan set over medium heat. Add asparagus and red pepper and cook for 5-7 mins or until tender.
Combine edamame, carrots, and zucchini and gradually add to the skillet, stirring well after each addition.
Once all vegetables have been combined, season with salt and pepper and cook an additional 1-2 mins until heated throughout.
Drain and transfer vegetables in to a large serving bowl. Gently stir in vinaigrette lightly coating the vegetables. Serve and Enjoy.


Green Goddess Dressing

April 25, 2019 0 comments

1 cup Mayo or substitute for paleo and vegan options
1/2 cup plain yogurt or substitute for paleo and vegan options
1/2 cup parsley
1/ cup baby spinach
1/4 cup tarragon
2 green onions, sliced
1 tbsp lemon juice
2 anchovies
1 clove garlic, minced
Salt and pepper to taste

Combine all ingredients in a blender and puree. Chill before serving.

Use as a dip, salad dressing, seafood pairing or to replace mayonnaise


Zucchini Fritters

April 20, 2019 0 comments

3 medium zucchini, grated on a coarse hole with grater
1/4 tsp. salt, plus extra for seasoning
1 egg, beaten
1/4 cup gluten-free flour or substitute
1 tbsp cornstarch or substitute
Canola Oil for frying
1/4 cup minced chives
Add whatever dipping sauce you prefer for serving time

  1. Set colander over bowl, add zucchini, and sprinkle with 1/ teaspoon of salt. Let stand 15 mins. Wring as much water as possible out of zucchini by placing a handful in the center of tea towel and then squeeze extract liquid (this will make it crispier) Repeat until all zucchini wrung out.
  2. Add zucchini to mixing bowls with egg, flour and cornstarch. Mix Well.
  3. Coat bottom of large skillet with canola oil and heat until shimmering. Drop 1/4 cup rounds of zucchini mixture into hot oil and fry until crisp, about 3 mins per side. Season with salt and garnish with chives. Serve immediately with your favorite sauce.

Perfect Mashed Sweet Potatoes

November 15, 2018 0 comments


2 pounds sweet potatoes, peeled and cut into 2-inch pieces

1 tablespoon salted butter or coconut oil (for vegan option)

1/4 to 1/3 cup whole milk or unsweetened almond milk (for vegan option)

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

pinch nutmeg


  1. Put the sweet potatoes in a large pot and add just enough cold water to cover them. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the potatoes to the pot on the stove top with the burner turned off. The residual heat from the pot will help any excess water burn off.
  2. Add the remaining ingredients, using only 1/4 cup liquid to start and adding more if needed, and mash until smooth and well-combined. Serve immediately.

Perfect Mashed Sweet Potatoes Recipe! Add a little cinnamon, ginger, and nutmeg, and prepare to have the best side dish! The recipe can easily be made vegan with coconut oil and unsweetened almond milk. 152 calories per serving! #sidedish #sides #healthy Perfect Mashed Sweet Potatoes Recipe! Add a little cinnamon, ginger, and nutmeg, and prepare to have the best side dish! The recipe can easily be made vegan with coconut oil and unsweetened almond milk. 152 calories per serving! #sidedish #sides #healthy

Nutrition Information & Notes:

Nutrition Information: Mash made with 1 tablespoon salted butter and 1/4 cup whole milk (6 servings): Calories 153, Fat 2g, Carb 31g, Fiber 5g, Sugars 7g, Protein 3g

Mash made with 1 tablespoon extra virgin coconut oil and 1/4 cup unsweetened almond milk (6 servings): Calories 151, Fat 3g, Carb 30g, Fiber 5g, Sugars 6g, Protein 2g


Strawberry Breakfast Smoothie

August 2, 2018 0 comments
Vegan Strawberry Breakfast Smoothie
1/2 Cup Almond Milk (or any favorite non-dairy milk)
1/2 Cup Rolled Oats
14 Frozen Strawberries
1 Banana
1 1/2 tsp. Agave Nectar (optional)
1/ tsp. Vanilla Extract (optional)
Place all ingredients into blender and mix until smooth. Pour in chilled glass and enjoy!

Roasted Garlic Broccoli

August 2, 2018 0 comments
2 Heads of Broccoli
2-3 Garlic Cloves
Garlic Powder
Extra Virgin Olive Oil (EVOO)
Lemon Juice (optional)
1. Preheat Oven to 425 degrees Fahrenheit.
2. Grab one large mixing bowl.
3. Chop both heads of broccoli into bite size pieces and place in bowl.
4. Cover florets of broccoli with EVOO.
5. Sprinkle a layer of salt and garlic powder across the broccoli.
6. Finely chop garlic cloves.
7. Place garlic in bowl.
8. Hand toss all ingredients together to evenly spread on the broccoli.
9. Grab a bite of a piece of broccoli to see if more salt or garlic powder is needed.
10. Add lemon juice here if you’d like. Not necessary for great taste.
11. Cover a 9×11 baking pan with foil.
13. Evenly spread out broccoli across the pan.
14. Bake for 15-20mins.

Vegan Pesto Ravioli

August 2, 2018 0 comments
Vegan Pesto Ravioli
(serves 1 for those days alone, or needing to feed just one of the children)
Lightlife Mushroom Ravioli (you can pick any meatless ravioli you desire)
Vegan Basil Pesto
Sun-dried Tomato Pesto
1. In a pan or small pot, boil water.
2. Add frozen ravioli.
3. Once cooked, drain water, leave ravioli in pan.
4. Add both the basil and sun-dried tomato pestos, as desired.
5. Slowly stir pestos to cover pasta and warm up.
6. Pour finished pesto ravioli onto plate. Eat!

Pesto Stuffed Avocado

August 2, 2018 0 comments


Pesto Stuffed Avocado

1st Recipe (Images attached)

Pesto Stuffed Avocado

Breakfast or Quick Snack


1 Large Avocado

Vegan Basil Pesto

Sun-dried Tomatoes Pesto

1. Slice avocado in half and remove pit.

2. Spoon out basil pesto to fill avocado hole.

3. Top the center of avocado with sun-dried tomatoe pesto.

All ingredients purchased at Sprouts.

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