I learned the secret to making waffles nutritious using 3 readily available ingredients: oats, quinoa, and sweet potatoes. Sweet potato pocket waffles can save time as an easy grab and go meal that I can take on the road too.
I haven’t seen it in the grocery store since that first time, but I am pretty sure if I looked hard enough I could find it somewhere. Now I don’t have to. It is so easy to make and when I make it at home I know exactly what is in it.
Next time you want to a frozen treat, chill out with a Strawberry Lemon Sorbet. It is a snap to make In a high speed blender or food processor.
Tuna salad without tuna tastes delicious. I like to fix this tuna-less salad about once a week to have in the fridge to use for a snack, lunch or dinner.
The raw food community is growing over recent years with more people sharing their recipes. I decided to try making my own recipe for lemon miso mushroom salad.
I researched flavor profiles from a few different countries of the world. Using lentils and rice as a base,
I created healthy plant-based dishes.
Cauliflower steak presents as a beautiful plant-based meal. It makes a great base for any sauce you choose. Here it is topped with mouth-watering sweet and tangy olive pistou.
Baked tofu is a good option for those transitioning to meatless meals because it gives the illusion of meat. Use it on a plate, in a wrap, on a kabob, or on a salad.
This stuffed bell pepper recipe practically makes itself. After they are assembled the peppers cook with little effort in the crock pot. Leftovers make an easy lunch or dinner.