Ingredients 4 sweet potatoes medium – not too small, on the larger side is fine Olive oil or ghee to coat potatoes before baking 6 slices of bacon 1 red bell pepper diced (or any pepper works great!) 1/2 finely diced onion Sea salt and black pepper to taste 8 eggs Instructions Preheat your oven to 400 degrees F and lineContinue reading “Twice Baked Breakfast Sweet Potatoes”
Ingredients For The Rolls: 1 head of cabbage 1 pound beef ½ cup of cooked quinoa 1 white onion, chopped 1 tbsp. of Worcestershire sauce 2 garlic cloves, minced 14 oz. tomato sauce Salt and pepper to taste Instructions Preheat oven to 350F. Boil a whole head of cabbage until leaves are soft enough toContinue reading “Quinoa & Beef Stuffed Cabbage Rolls”
Ingredients 2 teaspoons extra virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon cinnamon 1 teaspoon cumin ½ teaspoon turmeric ¼ teaspoon cayenne 1 cup quinoa ⅓ cup golden raisins 1 (15-ounce) can chickpeas, drained and rinsed ¼ cup chopped cilantro 1 28-ounce can of tomato sauce 1 large head cabbage Instructions Prepare filling: Heat olive oil in a medium pot over medium-high heat. Add onion to oil and saute until edges begin to brown. Stir garlicContinue reading “Moroccan Stuffed Cabbage Rolls”
I had to try the Plant Based RD’s Baked Hummus Pasta! This is a twist on the viral baked feta pasta, but I think it’s almost better. The hummus adds another flavor dimension and creaminess without the dairy. I did add/remove a few ingredients, so if you want to see the original recipe be sureContinue reading “Baked Hummus Pasta”
Ingredients 1 bundle thick stock asparagus roughly 1 lb 1 can of white beans (navy, great northern, garbanzo, etc.) 1 cup cherry tomatoes cut into half ¼ cup goat cheese crumbled 1 tbs ghee (or oil of choice) Apple Cider Vinegar Dressing: 1/2 cup olive oil 1/4 cup apple cider vinegar 2 tsp dijon mustard 1 tbs garlic, minced Sea Salt andContinue reading “Shaved Asparagus Salad with Tomatoes, Goat Cheese and White Beans”