Marina Delio's Blog, page 11
April 12, 2017
Strawberry Kale Salad with Walnuts
A delicious and beautiful raw vegan kale salad with strawberries, walnuts or almonds, and red onions. This salad is massaged with an easy maple, Dijon, and apple cider vinegar dressing.
I don't know when or how it happened exactly, but I've become somewhat of a kale salad addict. Is that weird? I love filling up a tub of kale salad to go from the Whole Foods salad bar. One of my favorites has dried cranberries, walnuts, and sliced red onions. The tender kale goes so well with the sweet cranberries, savory onions, and tangy dressing. I often recreate this one at home, but for spring I wanted to give this kale salad a fresh little update. Our garden strawberries are just beginning to ripen and I am excited to get to create more recipes around them. Fresh strawberries ended up tasting even better than the cranberries in this salad.
Our school recently held its annual science night. To thank the scientists for spending an evening educating our children, families host a dinner beforehand. I brought this easy kale salad. Kale salad is a great dish to bring to pot lucks or make on meal prep days because its stays fresh so much longer than other green salads which tend to quickly wilt. In fact, kale salads get even better after sitting and softening in their dressing for a few hours. This strawberry kale salad would be lovely for Easter or any spring or summer celebration. Don't feel like you need to save it for a special occasion though, it's just as wonderful for grabbing for lunch. CONTINUE READING THIS POST »
I don't know when or how it happened exactly, but I've become somewhat of a kale salad addict. Is that weird? I love filling up a tub of kale salad to go from the Whole Foods salad bar. One of my favorites has dried cranberries, walnuts, and sliced red onions. The tender kale goes so well with the sweet cranberries, savory onions, and tangy dressing. I often recreate this one at home, but for spring I wanted to give this kale salad a fresh little update. Our garden strawberries are just beginning to ripen and I am excited to get to create more recipes around them. Fresh strawberries ended up tasting even better than the cranberries in this salad. Our school recently held its annual science night. To thank the scientists for spending an evening educating our children, families host a dinner beforehand. I brought this easy kale salad. Kale salad is a great dish to bring to pot lucks or make on meal prep days because its stays fresh so much longer than other green salads which tend to quickly wilt. In fact, kale salads get even better after sitting and softening in their dressing for a few hours. This strawberry kale salad would be lovely for Easter or any spring or summer celebration. Don't feel like you need to save it for a special occasion though, it's just as wonderful for grabbing for lunch. CONTINUE READING THIS POST »
April 9, 2017
Quinoa Burrito Bowls with Fajita Veggies
Vegan fajita bowls with quinoa, black beans, and peppers. This easy recipe is like a vegetarian burrito bowl with sheet pan fajita veggies.
Mexican food is one of my favorite things to eat. Maybe it has something to do with growing up in southern California, where we have pretty incredible Mexican food. I mean, Julia Chid's favorite taco place, La Super Rica, is just a few miles away. Take out, in my mind, is almost always a burrito to-go. And always, always, with guac.
Another favorite meal for me in recent years is the Buddha bowl. If you missed my other Buddha Bowl posts, 30 Best Buddha Bowls and Sheet Pan Veggie Buddha Bowls, this meal consists of a grain base topped with veggies, protein, and sometimes a sauce. Buddha bowls are not only visually fun and exciting, they are piled high with nourishing ingredients to make us feel our best.
This quinoa fajita bowl with a rainbow of colors reminds me a lot of Buddha bowls. This one, though, is a variation on the Quinoa Taco Bowls I posted a couple of years ago. It seems I make some version of burrito or taco quinoa bowls almost weekly. The kids like theirs with a tortilla to fill, and I like mine as-is, or perhaps with a few chips. Though Mexican rice would be a more traditional base, quinoa is my go-to for a few of reasons. Quinoa is a complete protein, is quick and easy to cook, and I love the texture and flavor. CONTINUE READING THIS POST »
Mexican food is one of my favorite things to eat. Maybe it has something to do with growing up in southern California, where we have pretty incredible Mexican food. I mean, Julia Chid's favorite taco place, La Super Rica, is just a few miles away. Take out, in my mind, is almost always a burrito to-go. And always, always, with guac. Another favorite meal for me in recent years is the Buddha bowl. If you missed my other Buddha Bowl posts, 30 Best Buddha Bowls and Sheet Pan Veggie Buddha Bowls, this meal consists of a grain base topped with veggies, protein, and sometimes a sauce. Buddha bowls are not only visually fun and exciting, they are piled high with nourishing ingredients to make us feel our best.
This quinoa fajita bowl with a rainbow of colors reminds me a lot of Buddha bowls. This one, though, is a variation on the Quinoa Taco Bowls I posted a couple of years ago. It seems I make some version of burrito or taco quinoa bowls almost weekly. The kids like theirs with a tortilla to fill, and I like mine as-is, or perhaps with a few chips. Though Mexican rice would be a more traditional base, quinoa is my go-to for a few of reasons. Quinoa is a complete protein, is quick and easy to cook, and I love the texture and flavor. CONTINUE READING THIS POST »
April 6, 2017
Easy Baked BBQ Tempeh
This easy BBQ tempeh recipe requires just two ingredients and takes just a few minutes to prepare! It's sweet, smoky, satisfying, hearty, and nutty. For the longest time I thought I would never like tempeh. I bought it once or twice and thought I would always prefer its cousin, tofu. Over the past few months, though, Yummy Hubby has been mentioning the delicious tempeh tacos he's been having for lunch at work. Then I spotted BBQ tempeh in the Whole Foods deli and decided to try a piece. You guys, it was so good. It was rich and meaty and even my seven year old loved it. My mind was blown. Could it be that I just hadn't had tempeh prepared the right way? Or that I needed to try it a few times to get used to the flavor and texture? The next day I was craving BBQ tempeh and had to make a batch. This easy BBQ tempeh recipe is what changed my mind made me a tempeh-lover. I may even like this better than tofu, which is great news considering it is less processed. Over the weekend I made my hubby a tempeh BLT style sandwich and he said it had to go on the blog. I'll get going on that post soon! CONTINUE READING THIS POST »
April 2, 2017
Wholesome Dirt Pudding Cups
Healthier chocolate pudding turned into cute dirt pudding cups! This vegan pudding recipe is made with raw cashews, chia seeds, cacao, and almond milk. Top with crushed chocolate grahams for a decadent tasting, wholesome treat. This post is sponsored by Horizon Organic.
After all the rain we've gotten this year (finally!) we are so happy to see green hills and wildflowers. It's put me in such a sunny mood and gotten me excited for spring and summer holidays. So I've put together a beautiful treat I'm excited to share with you. My kids are always admiring "dirt pudding cups" with crushed chocolate cookies and gummy worms. Since I like to eat as naturally as possible and feed my family wholesome, organic foods, I set out to make a healthier version of dirt pudding cups. These cups are made with a natural raw cashew chocolate pudding that takes just a minute to whip up in the blender. It's rich, thick, and creamy. This vegan cashew pudding always cures my chocolate cravings and I love that is made with nourishing ingredients and filled with protein, fiber, and healthy fats. 
While I usually eat my raw cashew pudding straight from a canning jar in the fridge, this time we made pretty little dirt pudding cups. This no-cook treat is so easy to make and would be a great project for little ones to assemble. I found the mini silicon flower pots at Michael's. We crushed some Horizon chocolate grahams for the dirt and left some grahams whole. I love that Horizon's snacks are made with organic wheat. Truth be told, my new late night snack happens to be scooping this vegan pudding up with the Horizon chocolate grahams. The crunch with the creamy pudding is blissful! My daughter and I collected fresh mint and edible flowers from the garden to top our dirt cups. You can find edible flowers at some grocery stores in the fresh herb section. If using flowers from your yard, make sure they haven't been sprayed with chemicals and are not poisonous. Fresh mint sprigs are always a good bet if you can't find flowers. In place of the gummy worms, the kids placed a few Horizon organic gummy cows in the dirt like a little organic farm. Aren't they adorable? I love that these gummies are colored with natural ingredients like black carrots and flavored with organic juices. I think these wholesome pudding dirt cups are so lovely. CONTINUE READING THIS POST »
After all the rain we've gotten this year (finally!) we are so happy to see green hills and wildflowers. It's put me in such a sunny mood and gotten me excited for spring and summer holidays. So I've put together a beautiful treat I'm excited to share with you. My kids are always admiring "dirt pudding cups" with crushed chocolate cookies and gummy worms. Since I like to eat as naturally as possible and feed my family wholesome, organic foods, I set out to make a healthier version of dirt pudding cups. These cups are made with a natural raw cashew chocolate pudding that takes just a minute to whip up in the blender. It's rich, thick, and creamy. This vegan cashew pudding always cures my chocolate cravings and I love that is made with nourishing ingredients and filled with protein, fiber, and healthy fats. While I usually eat my raw cashew pudding straight from a canning jar in the fridge, this time we made pretty little dirt pudding cups. This no-cook treat is so easy to make and would be a great project for little ones to assemble. I found the mini silicon flower pots at Michael's. We crushed some Horizon chocolate grahams for the dirt and left some grahams whole. I love that Horizon's snacks are made with organic wheat. Truth be told, my new late night snack happens to be scooping this vegan pudding up with the Horizon chocolate grahams. The crunch with the creamy pudding is blissful! My daughter and I collected fresh mint and edible flowers from the garden to top our dirt cups. You can find edible flowers at some grocery stores in the fresh herb section. If using flowers from your yard, make sure they haven't been sprayed with chemicals and are not poisonous. Fresh mint sprigs are always a good bet if you can't find flowers. In place of the gummy worms, the kids placed a few Horizon organic gummy cows in the dirt like a little organic farm. Aren't they adorable? I love that these gummies are colored with natural ingredients like black carrots and flavored with organic juices. I think these wholesome pudding dirt cups are so lovely. CONTINUE READING THIS POST »
March 28, 2017
Healthy Vegan Greek Salad
Easy, flavorful, vegetarian and vegan Greek salad with chickpeas and a light Greek salad dressing. I'll be making this hearty salad on meal prep days and for parties all spring and summer long.
The kids are off school for spring break this week so I don't have much time to blog, but I wanted to share this easy, healthy Greek salad with you. Greek salad is one of my favorites and one I've been making a lot lately. Lettuce-free salads are an easy way to eat well because we can make a big hearty salad filled with colorful ingredients and enjoy it all week long. Without lettuce to get soggy, salads like this one are perfect for filling packed lunches. I love the idea of filling a big jar with chopped romaine at the bottom and this Greek salad on top in the morning to take to work.
Greek salad traditionally has feta cheese, which is so tasty, but not necessary. If you're avoiding dairy like I am, using chickpeas is a fantastic alternative. The chickpeas add protein and richness that can turn this salad into a meal. I've been enjoying this beautiful salad for lunch the past few days with a slice of warm crusty bread and a spread of cashew cheese. If you haven't tried Treeline Cheeses, ohmygosh, you need to get on it. They are so creamy and delicious, paleo, and vegan.
This vegan Greek salad is bursting with bright, fresh, happy flavors. Crunchy, tangy, and hearty, this is one satisfying salad. I've been lucky enough to eat Greek salad at a beachside restaurant in Greece, and while this version isn't exactly the same since it isn't made with heaps of oily feta, I like it just as much.
The Greek salad dressing recipe is the easiest dressing I've ever made. Simply whisk together good olive oil, red wine vinegar, and dried oregano. They are such classic Greek flavors and so simple.
Now that spring has sprung I'm craving big, bold, healthy salads like this Greek salad. Of course I had to add some beloved avocado just before eating, but that's up to you. With all of these fresh raw ingredients, you just know there are loads of vitamins going on in this bowl. This Greek salad recipe is a delight for all the senses and I hope you enjoy it. I know I'll be making it on meal prep days as well as all spring and summer parties.
PRINTER FRIENDLY RECIPE
Greek Salad RecipeBy yummy mummy kitchen
Published 03/29/2017
A flavorful light and healthy vegan Greek salad with chickpeas and a light Greek dressing. Ingredients1 English hothouse cucumber, cut into bite sized pieces4 Roma tomatoes, diced1 red bell pepper, diced1 yellow bell pepper, diced1 cup pitted kalamata olives, drained 1 small red onion, halved and thinly sliced 1 (15 oz.) can chickpeas, drained and rinsed1 cup fresh herbs (I used a mix of basil and parsley) 1/4 cup extra virgin olive oil3 tablespoons red wine vinegar1 teaspoon dried oreganosalt and freshly ground pepper to tasteInstructionsIn a large serving bowl, combine the cucumber, tomatoes, peppers, olives, onion, chickpeas, and herbs. In a small bowl, whisk together the olive oil, vinegar, and oregano. Dress the salad with the Greek dressing and toss to combine. Cover and store in the refrigerator until ready to eat. Can be made up to two days in advance. Yield: Serves about 6-8
Prep Time: 10 mins. Total time: 10 mins.
Nutrition
Calories: 198Totalcarbs: 16Protein: 4Fat: 14Tags: healthy, vegan, Greek, salad
*Nutrition information is based on 1/6 of this recipe. Information in approximate and calculated by a third party app.
The kids are off school for spring break this week so I don't have much time to blog, but I wanted to share this easy, healthy Greek salad with you. Greek salad is one of my favorites and one I've been making a lot lately. Lettuce-free salads are an easy way to eat well because we can make a big hearty salad filled with colorful ingredients and enjoy it all week long. Without lettuce to get soggy, salads like this one are perfect for filling packed lunches. I love the idea of filling a big jar with chopped romaine at the bottom and this Greek salad on top in the morning to take to work.
Greek salad traditionally has feta cheese, which is so tasty, but not necessary. If you're avoiding dairy like I am, using chickpeas is a fantastic alternative. The chickpeas add protein and richness that can turn this salad into a meal. I've been enjoying this beautiful salad for lunch the past few days with a slice of warm crusty bread and a spread of cashew cheese. If you haven't tried Treeline Cheeses, ohmygosh, you need to get on it. They are so creamy and delicious, paleo, and vegan.
This vegan Greek salad is bursting with bright, fresh, happy flavors. Crunchy, tangy, and hearty, this is one satisfying salad. I've been lucky enough to eat Greek salad at a beachside restaurant in Greece, and while this version isn't exactly the same since it isn't made with heaps of oily feta, I like it just as much.
The Greek salad dressing recipe is the easiest dressing I've ever made. Simply whisk together good olive oil, red wine vinegar, and dried oregano. They are such classic Greek flavors and so simple.
Now that spring has sprung I'm craving big, bold, healthy salads like this Greek salad. Of course I had to add some beloved avocado just before eating, but that's up to you. With all of these fresh raw ingredients, you just know there are loads of vitamins going on in this bowl. This Greek salad recipe is a delight for all the senses and I hope you enjoy it. I know I'll be making it on meal prep days as well as all spring and summer parties.
PRINTER FRIENDLY RECIPE
Greek Salad RecipeBy yummy mummy kitchen
Published 03/29/2017
A flavorful light and healthy vegan Greek salad with chickpeas and a light Greek dressing. Ingredients1 English hothouse cucumber, cut into bite sized pieces4 Roma tomatoes, diced1 red bell pepper, diced1 yellow bell pepper, diced1 cup pitted kalamata olives, drained 1 small red onion, halved and thinly sliced 1 (15 oz.) can chickpeas, drained and rinsed1 cup fresh herbs (I used a mix of basil and parsley) 1/4 cup extra virgin olive oil3 tablespoons red wine vinegar1 teaspoon dried oreganosalt and freshly ground pepper to tasteInstructionsIn a large serving bowl, combine the cucumber, tomatoes, peppers, olives, onion, chickpeas, and herbs. In a small bowl, whisk together the olive oil, vinegar, and oregano. Dress the salad with the Greek dressing and toss to combine. Cover and store in the refrigerator until ready to eat. Can be made up to two days in advance. Yield: Serves about 6-8
Prep Time: 10 mins. Total time: 10 mins.
Nutrition
Calories: 198Totalcarbs: 16Protein: 4Fat: 14Tags: healthy, vegan, Greek, salad
*Nutrition information is based on 1/6 of this recipe. Information in approximate and calculated by a third party app.
March 22, 2017
Frozen Chocolate Covered Banana Split Bites
These chocolate covered frozen banana split bites make a delicious healthier treat. These are vegan and gluten-free. You're going to love these easy frozen banana bites! They're like chocolate covered banana bites, only better!
You know when you just crave a sweet little treat after dinner? These little frozen chocolate covered banana split bites have been my go-to chocolate fix this week. They are incredibly easy to make and require just five simple ingredients you may already have at home. Strawberry season is starting soon and if you find yourself with more than you can eat, these are a pretty tasty solution. Chocolate covered banana bites are a classic treat, but I wanted to take them a step further and add strawberries and almonds for even more flavor and texture. These frozen banana bites are sweet, but not too sweet, creamy from the bananas, a little tart from the strawberries, and have the perfect salty crunch from the nuts.
My kids absolutely loved these little bites. This recipe makes about 12 bites and we went through them in one day. So today I'll be making another, larger batch to keep in the freezer. I am so excited to have these ready to go during the summer when we have friends over. There are several options for the chocolate. I used Enjoy Life brand, which are dairy, nut, and gluten free. Another brand I like is Lily's Sweets, which is vegan and sweetened with stevia. If you would like to make these banana split bites for a group of children, you could easy make them nut and allergy friendly by omitting the almonds or replacing them with shelled sunflower seeds.
Aren't these frozen banana and strawberry bites pretty? I love the bright surprise in the center. My only problem with these bites is that I can't seem to stop eating them! Oh well!
Products you may need (Amazon Affiliate Links)
PRINTER FRIENDLY RECIPE
Frozen Chocolate Covered Banana Split BitesBy yummy mummy kitchen
Published 03/22/2017
These chocolate covered frozen banana split bites make a delicious healthier treat. These are easy to make vegan and gluten-free. You're going to love these tasty little bites!Ingredients1 cup dairy-free chocolate chips such as Enjoy Life or Lily's Sweets1/8 cup coconut butter (or coconut oil) 1 banana, cut into 1/4" thick slices crosswise1 pint strawberries, cut into 1/4" thick slices crosswise1/3 cup chopped roasted almonds InstructionsLine a mini muffin tin with mini muffin wrappers. Coat the inside of wrappers with cooking spray.Melt the chocolate and coconut butter in a double boiler (glass bowl set over a pot of simmering water) stirring until smooth. Spoon a thin layer of melted chocolate into the bottoms of muffin cups. Top with one slice of banana and one slice of strawberry. Cover with another thin layer of melted chocolate. Use the spoon to move the chocolate around to the sides so that it encases the fruit. You may need to use small-medium sized strawberries so that they don't seal out the chocolate from dripping down the sides. Top with chopped nuts. Continue until you've used up your ingredients. Freeze for at least two hours. Chocolate banana split bites will be perfect to eat when allowed to thaw just a couple of minutes. Yield: Makes about 12
Prep Time: 10 mins. Cook time: 2 hrs. 00 mins.
Total time: 2 hrs. 10 mins.
You know when you just crave a sweet little treat after dinner? These little frozen chocolate covered banana split bites have been my go-to chocolate fix this week. They are incredibly easy to make and require just five simple ingredients you may already have at home. Strawberry season is starting soon and if you find yourself with more than you can eat, these are a pretty tasty solution. Chocolate covered banana bites are a classic treat, but I wanted to take them a step further and add strawberries and almonds for even more flavor and texture. These frozen banana bites are sweet, but not too sweet, creamy from the bananas, a little tart from the strawberries, and have the perfect salty crunch from the nuts.
My kids absolutely loved these little bites. This recipe makes about 12 bites and we went through them in one day. So today I'll be making another, larger batch to keep in the freezer. I am so excited to have these ready to go during the summer when we have friends over. There are several options for the chocolate. I used Enjoy Life brand, which are dairy, nut, and gluten free. Another brand I like is Lily's Sweets, which is vegan and sweetened with stevia. If you would like to make these banana split bites for a group of children, you could easy make them nut and allergy friendly by omitting the almonds or replacing them with shelled sunflower seeds.
Aren't these frozen banana and strawberry bites pretty? I love the bright surprise in the center. My only problem with these bites is that I can't seem to stop eating them! Oh well!Products you may need (Amazon Affiliate Links)
PRINTER FRIENDLY RECIPE
Frozen Chocolate Covered Banana Split BitesBy yummy mummy kitchen
Published 03/22/2017
These chocolate covered frozen banana split bites make a delicious healthier treat. These are easy to make vegan and gluten-free. You're going to love these tasty little bites!Ingredients1 cup dairy-free chocolate chips such as Enjoy Life or Lily's Sweets1/8 cup coconut butter (or coconut oil) 1 banana, cut into 1/4" thick slices crosswise1 pint strawberries, cut into 1/4" thick slices crosswise1/3 cup chopped roasted almonds InstructionsLine a mini muffin tin with mini muffin wrappers. Coat the inside of wrappers with cooking spray.Melt the chocolate and coconut butter in a double boiler (glass bowl set over a pot of simmering water) stirring until smooth. Spoon a thin layer of melted chocolate into the bottoms of muffin cups. Top with one slice of banana and one slice of strawberry. Cover with another thin layer of melted chocolate. Use the spoon to move the chocolate around to the sides so that it encases the fruit. You may need to use small-medium sized strawberries so that they don't seal out the chocolate from dripping down the sides. Top with chopped nuts. Continue until you've used up your ingredients. Freeze for at least two hours. Chocolate banana split bites will be perfect to eat when allowed to thaw just a couple of minutes. Yield: Makes about 12
Prep Time: 10 mins. Cook time: 2 hrs. 00 mins.
Total time: 2 hrs. 10 mins.
March 19, 2017
Healthy Make-Ahead Burritos
Healthy make ahead bean and rice burritos are perfect for easy packed lunches. Find out how meal prep and freeze burritos. These burritos are vegetarian, vegan, and easy to make gluten-free. They have a hearty plant-based complete protein base to which you can add any veggies you like. Just don't forget to pack the guacamole!
Homemade burritos are so easy and frequent our weekly dinner table. Burritos are one of those dinners I know my kids will happily eat. While I usually set out all the ingredients and let everyone make their own burritos DIY style, I recently realized that homemade burritos would be perfect for sending to school or work. Yummy Hubby and the girls absolutely loved this recipe, with the crisp tortilla exterior and warm flavorful fillings. The main ingredients for these particular super kid-friendly burritos is simply fat free refried beans, rice or quinoa, and salsa. I recommend fat-free beans because traditional refried beans are cooked in lard (no thanks). I add whatever extra veggies we have on hand and pack these with a side of guacamole. My personal favorite veggie additions are thin zucchini spears and fresh baby spinach. One of my girls likes corn and red bell pepper.How To Roll BurritosRolling perfect burritos that don't fall apart can be easy. There are a few tips and tricks that can make a big difference. Watch the video above to see how. First, start with warm, soft tortillas so that they are nice and flexible. Pile your fillings just off center, leaving a couple of inches on either side of the fillings to tuck in the sides. Don't overfill your burritos or it will be very hard to roll up without spilling the fillings out.
How to Freeze Burritos Giving burritos a little bake in the oven or frying pan will crisp up the tortilla and help the burrito keep its shape. I skip this step for our regular burrito dinners, but for meal prep make ahead burritos, I always bake. Let burritos cool completely, then gently transfer to a freezer bag or glass freezer container. You can make a few burritos for the week and store in the refrigerator, or make a large batch and freeze. To reheat, just microwave a burrito for a couple of minutes or heat in the oven. To pack for lunch, pack hot in insulated containers or at room temperature in your favorite packed lunch container. I normally pack these in LunchBots insulated containers but there are others available on Amazon here (affiliate link).
Make ahead burritos can help make healthy lunches easy. They're a favorite in our house, and I hope you enjoy them too!
PRINTER FRIENDLY RECIPE
Make Ahead Bean and Rice BurritosBy yummy mummy kitchen
Published 03/19/2017
Healthy make ahead bean and rice burritos are perfect for easy vegetarian packed lunches. Find out how meal prep and freeze burritos.Ingredients6 warm tortillas (gluten free if needed) 2 (16 oz.) cans fat free refried beans2 cups cooked rice or quinoa1/2 cup mild salsa1 tablespoon extra virgin olive oil any veggies you would like to add guacamole for serving InstructionsPreheat the oven to 375 degrees F. Transfer beans to a saucepan and warm to soften. Place tortillas on a work surface. Spoon beans into a "log" just off center closest to your body. Be sure to leave about two inches on either side of the log. Top with rice and salsa. Add any vegetables you would like. Don't add avocado or guacamole. Starting from the edge closest to you, tightly wrap the tortilla just over the fillings to seal. Tuck the sides in and continue rolling, as shown in the video. Place burrito on a cooking sheet. Continue until all the tortillas have been used. Brush the top and sides of burritos with olive oil. Bake for 15 minutes, or until light golden. To store burritos for later, allow them to cool completely. Then transfer to a freezer bag or container. Freeze or refrigerate until ready to pack or eat. Reheat in the oven at 375 degrees for about 25 minutes oven or microwave for about 1 1/2 minutes. Yield: Makes 6
Prep Time: 10 mins. Cook time: 15 mins.
Total time: 25 mins.
March 14, 2017
Rainbow Vegetable Pad Thai
This easy vegetarian and vegan pad Thai recipe is loaded with colorful vegetables like broccoli, bell pepper, and edamame, and coated with a delicious homemade pad Thai sauce. This easy veggie pad Thai is simple enough for a weeknight dinner and a great way to use up extra veggies.
Pad Thai has been a regular on our weeknight dinner table for years. My kids love noodles, and pad Thai is a great flavor switch up from Italian noodle dinners. I first learned how to make vegan pad Thai years ago from Chef Chloe (Amazon affiliate link). Since then I've been making it without a recipe. The method for making this pad Thai is easy enough that you can create your own spin. And that's the kind of recipe I love! I love to toss in whatever veggies I happen to have around. This week I used some of my favorite colorful veggies to make this a "rainbow" inspired pad Thai. Later in the summer zucchini would be fantastic and I also love adding bean sprouts, though I didn't have any this time.CONTINUE READING THIS POST »
March 10, 2017
Lemon Tahini Salad Dressing
This delicious and easy vegan lemon tahini dressing is oil-free and perfect on salads. It's made with just a few simple ingredients like apple cider vinegar, tahini, maple, and lemon.
We don't go out to dinner often, but when we do, my family often chooses the Natural Cafe. There's something everyone likes, and when the kids are happily eating their dinners, I'm happy too. I love the
We don't go out to dinner often, but when we do, my family often chooses the Natural Cafe. There's something everyone likes, and when the kids are happily eating their dinners, I'm happy too. I love the
March 9, 2017
Green and Glowing Smoothie Recipe
This tropical green smoothie was inspired by my favorite Green and Glowing Smoothie from Whole Foods. It's packed with vitamin-C, Omega-3, and leafy greens. This green smoothie my look bright green, but it doesn't take like veggies at all.
The weather has suddenly warmed up and I'm feeling like spring is near. I'm feeling myself emerge from a bit of a winter hibernation, where my workouts
The weather has suddenly warmed up and I'm feeling like spring is near. I'm feeling myself emerge from a bit of a winter hibernation, where my workouts
