Browsing Tag

plant based

Food + Recipes

Fattoush Salad

November 7, 2016

It was a gorgeous Southern California day so Benjamin and I sat out on the patio for lunch and enjoyed this delicious fattoush salad inspired by my friend Mirey of High on Wholesome (check out her feed for the most vibrant, beautiful dishes!) There are different variations of this salad but I used what I had on hand. I chopped up a head of romaine lettuce, red onion, red bell pepper, persian cucumber, fresh dill and mint leaves. If you have…

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Food + Recipes

Meditteranean Farro Salad w. Tomatoes & Cucumbers

September 11, 2016

Our family often eats a Mediterranean-style diet which emphasizes eating primarily plant-based foods, whole grains, fish, legumes and nuts. Healthy fats such as olive oil are incorporated and herbs and spices are used to add flavor. Grain bowls and salads are simple to make and are light, yet satisfying. They’re typically composed of a grain and topped with veggies, a protein and a dressing. Farro is an ancient grain that’s a good source of protein, fiber and nutrients like magnesium and iron. This versatile dish can be served…

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Food + Recipes

Lentil-Spinach Rice Bowls w. Charred Onions & Muhammara

April 23, 2015

Adapted from The Sprouted Kitchen Bowl + Spoon, this recipe has a traditional start for the Lebanese staple called mujaddara, lentils and rice, that author Sara Forte tweaked a little for this bowl. It’s pretty simple and can be made in advance, making it the perfect weeknight meal and is also a real crowd-pleaser. The sauce, a delicious spicy-sweet roasted red pepper and walnut spread called muhammara, is truly what makes this bowl special. You can double the recipe to have…

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Food + Recipes

California Citrus Salad w. Quinoa & Toasted Walnuts

March 8, 2015

Mildly sweet oro blanco grapefruit and luscious blood oranges and are paired with peppery arugula, tiny pearls of quinoa, creamy avocado and crunchy walnuts for a simple, healthy and delicious salad. It doesn’t get more “California” than this! Gather 1 cup cooked and cooled quinoa 2 medium blood oranges 1 oro blanco grapefruit 1 avocado 2 cups arugula, washed and dried ¼ cup chopped walnuts, lightly toasted ¼ cup torn mint leaves pinch of sea salt Method Using a sharp knife, slice the ends from the citrus…

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Food + Recipes

Coconut Vegetable Curry over Volcano Rice

February 20, 2015

This vegan and gluten-free dish has quickly become one of my go-to recipes during the week. It’s quick and easy, loaded with veggies, satisfying, flavorful and since it’s light on the spices, the whole family loves it – including the kiddos. I usually use whatever veggies I have on hand. This time I went with zucchini, red bell peppers, carrots, onions, sugar snap peas, cherry tomatoes and red potatoes, but you could easily do mushrooms, broccoli, cauliflower, green bell pepper, snow…

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Food + Recipes

Lentil “Meatballs” w. Lemon Pesto

September 21, 2013

You may have noticed that I’ve featured several recipes from Sara Forte’s cookbook, The Sprouted Kitchen: A Tastier Take on Whole Foods. It’s my go-to for healthy and delicious recipes that are simple enough to prepare and my family loves everything that I’ve made so far. A friend brought me a fragrant bunch of fresh basil from her garden so I thought it was the perfect opportunity to make this dish. Sara describes these lentil “meatballs” as both light and hearty…

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