As the harvest rolls in, many veggies are at their peak of perfection. Tomatoes, peppers, onions, eggplant, basil, and zucchini all make this soup full of flavor. Use a combo of veggies to make this recipe your own. We quadrupled this recipe when we made it, using a lot of tomatoes! We freeze our soups…
Quinoa Protein Bars: Vegan and Gluten Free
So you want a little post-workout snack? Maybe a healthy dessert option? This one has it all. I took a recipe from Shape Magazine and reworked it to be gluten/grain free, no added fat, and lower in sugar. This recipe is made using dates for the sugar component. Dates provide a natural form of sugar,…
Red Cabbage Slaw
Have you avoided making your own coleslaw because you think it’s complicated? You need not worry! There’s no need to buy overpriced, soggy slaw anymore! What’s even better is that this slaw stores well as left overs, and can be used as a salad topper all week (I even ate it for breakfast!). You can use…
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…
Cauliflower and Greens Soup: Vegan and Gluten Free Soup
Ok, we’re sick of winter. However, the benefit is that it’s still soup season! This recipe is actually great in any season, warm or cold. It’s light and flavorful, leaving you feeling satisfied but not sick. When you puree a soup, you get a creamy texture without any added cream. The greens used can be…
