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roasted zucchini pulverized with fresh green onion, parsley, garlic, parmesan and black pepper drizzled with olive oil and lemon. FEATURED STANDOUTS Green zucchini Green zucchini is important here since we’re making green pesto, the whites of the zucchini take on the bold green of its flesh and with the bonus of green onion and parsley,…
Sweet and spicy air fried tofu banh mi topped with cucumber, jalapeno, grated carrots, mint and cilantro drizzled with a spicy honey Serrano vinegar WHAT’S GOING ON HERE: Extra Firm Tofu: Extra firm tofu holds up well to cooking. Once pressed it can really carry over a ton of flavor once marinated and cooked. Use…
baked Rolled oats tossed in coffee, vanilla, agave, and cinnamon mixed with crunchy peanuts, vegan dark chocolate, chia and flax. WHAT’S GOING ON HERE: Rolled Oats: Rolled oats are great source of protein and fiber. They are a great way to bulk up breakfast or snacks in a simple and easy way. They take on…
Creamy pineapple, mango, flax, and agave whipped with energizing Darjeeling tea. WHAT’S GOING ON HERE: Pineapple/ Mango: Pineapple and mango are pretty sweet. To combat the bitterness of the Darjeeling and reduce the additional sugar needed I go for sweeter fruits to add natural sweetness and sugar. Agave: I use agave because it’s sweet than…
Creamy baked oats, apple sauce, sweet and condensed milk, and crunchy walnuts spiced with vanilla, fresh cinnamon, and nutmeg. Baked oatmeal is my go-to for a simple but flavor-filled breakfast. It’s a few ingredients toss into a bowl and popped into the oven. The only challenge can be picking out a flavor. For my baked…