I made this really yummy soup a couple of days ago. I was in the mood for something different. Ever
What’s for dinner? I made this delicious salad tonight for dinner. I also made almond flour flatbread from a mix from Simple Mills–also delicious. These were my substitutions: red cabbage instead of broccoli sprouts daikon radish instead of watermelon radish and a roasted sweet potato instead of the squash (those were the things I had on hand) I also added some red pepper. I used almonds instead of cashews in the dressing. It was a bit grainy but very tasty. I don’t eat cashews because they’re high in histamines. YUM! Source: Nourishing Meals: Autumn Detox Salad with Creamy Ginger-Cilantro Dressing (vegan)
I made my first trip to the farmer’s market in Evanston last Saturday. The beautiful colors and smells of the
This creamy Alfredo sauce is deceptively healthy. In lieu of the heavy cream, butter and cheese found in traditional Alfredo sauce, this particular Source: Creamy Cauliflower Alfredo (Dairy-free, Nut-free) | Detoxinista I made this for dinner tonight and it was really good! Very creamy. It was a little bit bitter, but not enough to bother me. I did use olive oil instead of coconut oil. I had it with red lentil pasta and sprinkled on a little nutritional yeast for more “cheesy” flavor.
Wild rice isn’t something I make very often, but my room mate has it for breakfast almost every day. After
I made this for dinner tonight and served it with brown rice pho noodles. It was easy and delicious! I used 12 ounces (1 box) of silken tofu–more than the recipe called for–but I would do it the same way again. This Spicy Vegan Orange Tofu and Peppers is a great fix for weeknight dinner. Sweet and sour and zesty glaze on some crispy Tofu. Source: Spicy Vegan Orange Tofu and Peppers. Glutenfree Recipe – Vegan Richa
We had this for dinner tonight, with a green salad, and it was delicious (and easy)! : Warm Butternut and Chickpea Salad with Tahini Dressing Adapted from Orangette, who adapted it from Casa Moro Yield: 4 servings For salad: 1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces 1 medium garlic clove, minced or pressed 1/2 teaspoons ground allspice (I skip this) 2… Source: warm butternut squash and chickpea salad | smitten kitchen
I haven’t shared any recipes in a while, but thought I’d pass along a couple Thanksgiving favorites. This is one.
This is a cool delicious soup for a warm summer night
I went for a walk around Warren Park today. After many very hot days, the weather was mild and the