This is so simple and SO tasty. It's perfect as a pre-made option for a week of breakfast or as something to offer guests who've spent the night. It's only got 5 major ingredients, 4 of which are plants! Not only that, but it's dairy free, gluten free, and vegetarian.
These healthy cookies are as tasty as they are easy. With only 4 ingredients and 25 minutes of total prep and cook time, they can't be beat! Ryan and I have these regularly. Whether it's for your kids' class, for dinner at a friends, or a group gathering, these are a great, healthy, food sensitive option!
2 large bananas
1 cup of rolled oats
1 tbs of peanut butter (or almond butter for those with allergies)
I ended up with a giant butternut squash from our organic produce box we get every week. We're signed up with a CSA (Community Supported Agriculture) group. It's a great way to get organic produce on a regular basis, support local farmers, and support a cause that you care about. We buy from Good Life Organics. They support local schools! They're also very nice and friendly.
I've made butternut squash soup before, but I've always used cream or whole milk. I have recently discover...
This actually wasn't a meal I planned to do a blog about, but it turned out so well, I felt I had to share!
I really wanted to try and use up all the leftover veggies and herbs I'd got for certain meals this week. I didn't think I had a consistent theme I could pull together. Then I saw a few posts about these "Buddha bowls" or "Hippy bowls". They looked super tasty. I looked up what's in them, and it's usually just a random combination of whole grains, sometimes beans, veggies, and maybe...
So I finally started using a gift I had gotten for my wedding (many months ago, now... which is crazy to think!). It was something that I was excited about, but thought would require extra time to figure out.
It was none other than... a veggie spiralizer! I buckled down and decided to give it a shot.
Friends... it's literally the easiest thing ever. I'd been using spaghetti squash for all of my veggie pasta alternatives. Though I still love spaghetti squash, this takes way less time and is so...
Okay, I think what I post on here is good stuff... This was REALLY good! Haha. It was really easy to make, and the flavor was bomb! Ryan finished his before I had finished even 3 bites of my serving. No joke. He does, though, have a special ability to inhale food unlike many others I've seen.
Anyways, often times I'm not super stoked on left overs, especially if there aren't any veggies left over in the meal we had. But this as a left over was JUST as tasty, and I was really excited to ea...
Ryan and I went to town on homemade bread and snacks on Super Bowl. I felt like my stomach was calling out for some greens. SO, I came up with this salad. I've made homemade dressings before...usually I kind of just throw stuff together. Try what I put as a base, if you want it sweeter, add honey, or maybe exchange the italian seasoning for mustard. Have fun with it! Oh, and don't feel there's a limit to all the veggies you can include, I wish I put even more!
Based on my 5 tips for healthier cooking, I decided to do this recipe! I wanted to make a comforting dish that was heavier on the veggies.
The original idea was a cheesy pasta. A delicious way to enjoy this is in a pasta primavera! I used six different vegetables in this dish. My hope was that there would be more veggies than pasta, but I didn't quite hit that mark.
You can get a better ratio of veggies to pasta, though! I'll show you what I'll do differently next time. ;)
I'm a fan of kale... when it's mixed into things or hiding amongst other flavors. I was leery about how this salad would taste since the only lettuce was kale.
My concerns were misplaced, this salad was SUPER tasty. I made it as a part of our Thanksgiving ensemble, not expecting it to make it on many plates. I was so happy to see every one of the 12 people who were over try the salad. Some of them even returned for seconds!
If ever there was a power salad with a great macro balance and tons of...
Nearly every morning, Ryan and I have the same exact smoothie. Granted, depending on who made it, the portions change. Ryan fills the blender to the brim with kale, and I like to add more blueberries and almond butter [coconut oil is a great option as well!]. We drink if after our workout with our supplements.
It's a great balance of protein, fat, and carbs. This is where we sneak in some extra servings of fruits and veggies.
On most days, these are the portions for 2 people: