You’ve heard it before… “breakfast is the most important meal of the day” but getting everyone fed can be difficult during hectic mornings. This recipe can be made ahead of time and warmed up in a jiffy. The whole family will love it and […]
Anya Kassoff’s The Vibrant Table is a feast for the senses. From small sides to savory meals and sweet indulgences, each nourishing recipe tells a story of a balanced and well-fed lifestyle, centered around the family table. A chapter dedicated to cooking with kids is full of […]
Sweet slow-roasted tomatoes offset the chile-spiced chickpeas in this simple but flavorful dish. Celeriac (celery root) is a versatile vegetable that adds flavor and nourishment to this dish which can be enjoyed as a dish or its own meal.
For the slow-roasted tomatoes ~
1/4 cup olive […]
This vegan and gluten-free “quiche” from Julie Morris’ Superfood Kitchen is perfect for Spring. Made with tofu and stuffed with broccoli, it is a very healthy dish so I added a few additional ingredients which are listed below as optional. Served with hot sauce for […]
A new go-to dish— easy enough to prepare while juggling a toddler and newborn, packed with nutrient-dense ingredients, satisfying and delicious!
1/2 cup sun-dried tomatoes
2 cups chopped fresh basil
1/4 cup pine nuts
2/3 cup olive oil
1 teaspoon nutritional yeast or Parmesan
3/4 teaspoon sea salt
1 tablespoon minced […]
This delicious little dish from Naturally Ella is comforting in a good-for-you way!
1-2 red beets
1 tablespoon olive oil
4 cups water
½ teaspoon sea salt
1 cup polenta
½ teaspoon black pepper
2 tablespoon fresh parsley
1 tablespoon butter (or Earth Balance)
1 ounce blue cheese (I used goat cheese. Omit […]
Quinoa salads are so easy to prepare. This salad is full of simple nutrient dense ingredients and is light but satisfying. You can make it ahead of time, keep it in the refrigerator and have a great option ready to go for a snack […]
1 tablespoon coconut oil
1 large yellow onion, finely chopped
3 cloves of garlic, minced
1 large sweet potato, or two smaller sweet potatoes, cut into 1/4 inch chunks
1 teaspoon thyme
1/8 teaspoon cayenne pepper
1 1/2 cups cannellini beans
1/2 cup quinoa
4 cups spinach
6-8 cups vegetable stock
Crushed red pepper flakes
Simple, healthy, delicious side dish from Susan Voisin’s FatFree Vegan Kitchen blog.
1 large head cauliflower (you will use only half)
Sea salt and pepper
2/3 cup hummus
Preheat oven to 400°F.
Wash the cauliflower and trim off all the leaves and the bottom of the stem. Place […]
These seasonal muffins from Green Kitchen Stories are not overly sweet and can be enjoyed for breakfast or served with frosting for dessert. The coconut milk makes them satisfying but light, and the orange and spices lend a warming flavor perfect for Fall.
1/2 cup […]