We celebrate a holiday called Passover. During Passover, you are to eat matzah, an unleavened bread. It’s ground up form is used in many recipes. By it’s nature, Passover is a holiday that you end up feeling gross after (you know, like most large holiday meals). We feel this doesn’t have to be the case….
Hot Pumpkin Quinoa Breakfast
Looking for a way to spice up your morning routine with a quick breakfast? Whenever we make quinoa, we make a big batch to have left overs for morning meals or to throw together a quick healthy cookie. This time around we had left over pumpkin from making our Maple Pumpkin Pie (grain free). Try…
Moroccan Chickpea Lentil Soup: Vegan and Gluten Free
This soup is as satisfying as any stew, and gets thicker as it sits in the fridge. You can thin it out when you reheat it, or use it as a stew and serve it over brown rice and greens for a full meal. The warming spices of Moroccan food will sweep you away into…
Raw Green Sauce: Vegan
We wanted to add some bright color and nutrients to our plate. We are in need of spring, and what’s more spring than GREEN?! Most people reserve parsley as a garnish or to freshen breath. It’s more than that! It’s packed with Vitamins A and C, both great for reducing inflammation. This sauce would be…
Balsamic Roasted Portobello Mushrooms: Topped With Rice, Beans, and Greens
Mushrooms! Yum. Earthy, meaty (without the meat), and satisfying. I know, there are some of you who have major issues with mushrooms. Well, you’ve probably this out already 🙂 To my mushroom loving friends, mushrooms are more than meets the eye. This dish is jam packed with fiber, protein, anti-oxidants, and is anti-inflammatory (especially is…
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