This was super yummy & only about $5 for the entire meal per person (at a restaurant you would pay double that). Plus the sweet potatoes, avocado & lettuce are all in season! Yum, yum, yum. I wanted to share this because it was so delicious and easy to make.
It’s a beautiful November day here in Southern California so I whipped up this slushie to energize me for cooking all day (and cool down, it’s hot out today!) It’s super easy to make- only 3 ingredients! But it was really delicious so I figured I’d post it 😉 Strawberries are going out of season but I bought some 3-packs at the farmer’s market recently, de-stemmed and froze them for smoothies.
I bought all of this fresh produce yesterday at the farmer’s market for only $30 bucks. Who says eating healthy, organic food has to be expensive? This food will make a LOT of meals for myself and my boyfriend this week. First up? This lovely Autumn Vegetable & Chickpea Curry Stew. It’s really delicious and a little spicy with a beautiful aroma (it’s more of an indian curry). It makes a big pot full of stew so you can make it on a Sunday and re-heat throughout the week. Bon Appetite!
Here are a few yummy vegetables that you can find at your local farmer’s market this fall: sweet potatoes, bell peppers and onions! This morning I made a delicious baked breakfast hash using these three ingredients along with a few spices and condiments.
I am so excited to be back in my kitchen! I have been on the road for the past three weeks for work in New York City and then vacation to Europe (more on that in another post) and the one thing I couldn’t wait to do when I returned home was to cook. So much so that I woke up at 7AM this morning and went straight to Whole Foods (jet lag was partially to blame for this…) For lunch today I made myself a Spicy Soul Bowl and it was definitely spicy but really really good if you like a kick to your food.
Who doesn’t love pesto? This recipe uses walnuts instead of pine nuts (gotta get those omega 3-‘s) and nutritional yeast instead of traditional cheese- perfect for anyone who doesn’t eat dairy. Grow some basil or buy a bunch at your farmer’s market or local grocer and make a batch of pesto! Whatever you don’t use you can freeze for 2- 3 months (store in freezer-proof bags or tightly sealed tupperware).
This breakfast muesli is healthy, delicious & easy to make. The best part of all is that it’s a cheap breakfast- just visit the bulk bin section of your local grocery store for organic oats, nuts and coconut flakes and use pantry-staples like maple syrup, brown sugar and coconut oil to seal the deal. Pair with your favorite non-dairy yogurt or milk and some fruit for a perfect meal. Pictured in this recipe is vanilla coconut milk yogurt with fresh chopped cherries, but I won’t lie my absolute favorite way to eat this cereal is with sliced banana and vanilla rice milk. No matter how you serve it- it’s delicious 🙂
This dish was so simple and lovely. The hardest part about making it was trying to not eat the ingredients as I put it together! Make it as a lunch for yourself, or serve it as an appetizer with a meal.
This makes a delicious appetizer for a dinner party (or date night if you don’t mind strong garlic breath…) Tomorrow is my birthday so I used it as an excuse to finally splurge on the Kite Hill White Adler vegan cheese I’ve been eying for months. It’s the vegan version of a brie and I must say, while I can tell it’s a vegan cheese- it’s the closest vegan cheese I’ve ever tasted to a brie. It was really good and I’d definitely spend the $13.99 again, although next time I want to try one of their other flavors.