Crisp leafy greens tossed with cauliflower, cucumber, apples and fresh herbs for a filling salad that won’t weigh you down.
In this crazy breakfast carrots, kale and zucchini are rounded up and tossed into a slow-cooker over night with oats, coconut milk and heart-warming spices like cinnamon and nutmeg. It makes for a hearty, healthy, keep-you-full until lunch treat that you are going to want to eat all week. Maybe this will make you rethink veggies for breakfast!
We have been seeing a lot of organic ripe pears in our grocery store recently which makes me think it must be pear season!
Roasted eggplant makes a great addition to salads, sandwiches, pastas, crepes, and more. Click here to find out how easy it is to make.
These sweet little treats have no added sugar, no oil or butter and are made with whole-wheat pastry flour. Not to mention they are chock full of raisins, nuts and carrots!
Vichyssoise is classic French dish...I mean American...wait, no French...
These super tasty enchiladas are dairy-free, gluten-free and vegan! With all the crazy dietary restrictions out there now-a-days, these enchiladas are safe to feed to almost anyone. Best of all, they taste so great you won't care how healthy they are.
An easy-to-make alternative to store bought enchilada sauce with no icky fillers like oil and flour. This recipe has instructions for using canned tomato sauce, canned tomatoes and fresh tomatoes, so you can decide how you want to make it!
First you are probably asking yourself, “Cashew cream? That sounds delicious but what do I do with it?” The answer is “Anything!” Click here to find out how to make this decadent cream and how to use it.
Chicken and veggies sautéed with almond oil and served in their own juices. This delectable dish can be enjoyed year round, as a healthy winter stew or a veggie-rich chicken salad.