You’ve had it…the beans, the oil, the sugar, the calories! I’ve cut the calories by slashing the sugar & cutting the oil out. I also subbed out the refined sugar for unrefined sugar (maple syrup). It’s still full of flavor, color, and now you can call it a healthy appetizer! This appetizer can also please just…
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…
Tropical Blueberry Smoothie: Vegan
Fruit is packed with powerful anti-oxidants that reduce your risk of all forms of cancer, heart disease, and other inflammatory diseases. Varying your fruit and vegetable intake, as well as greatly increasing it, will help you to fight many diseases. Smoothies are easy ways to pack in your pyhtonutrients (phtyo=plant) as well as a delicious…
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…
