This can be whipped up in a jiffy. We often eat it for dinner with salad and a smoothie. Also, you don’t have to use asparagus and mushrooms- although the asparagus is mighty delicious and readily available at the farmers market. You can sub an veggie that works for you. I have done it with broccoli and onions and it is equally as delicious! Mushroom and Asparagus Quiche
LOVE LOVE smoothies! Especially when it is warm outside, nothing is as refreshing as a healthy smoothie. I hardly ever make the same smoothie twice because it totally depends on what is in season or what I have on hand. You know me though, one thing is guaranteed-it will have coconut is some form or another 🙂 Drink it up! Fruit Smoothie 1 orange, peeled 1/2 C pineapple 1 kiwi, peeled 1/2 C vanilla almond milk (or water) handful of spinach ice Blend and drink up. Yum!
So I have been meaning to do a video of this for literally 2 weeks but every time I make it I’m still in my pj’s and definitely NOT video worthy to say the least. AND THEN- I finally pull it together-I shower, ingredients ready, camera man on hand, and then it just doesn’t work out (baby mad, I crack the eggs and get shells in the blender, etc etc etc!)…So forget it! No video! You don’t really need a video for this anyway. It’s easy breezy. Green Eggs 2 kale leaves or a good handful of spinach 4 eggs […]
Basil is in season now and we have buckets of it! Pesto is an easy way to use lots of basil at a time and you can freeze if for later. It can be used many different ways but my favorite is as a dip with some crackers. Pesto 2 big handfuls of basil 1/3 C olive oil 1/2 tsp sea salt 2 garlic cloves 1 tbsp nutritional yeast 1/2 C walnuts (soaked and dried) Process all ingredients except walnuts in food processor. You might need to stop occasionally to scrape down the sides. Add walnuts and process until creamy.
We have a mother load of green peppers and tomatoes so I thought this recipe was appropriate. It is pretty basic, but it is easy and yummy. Stuffed Green Peppers 4-6 green peppers (depending on size) 1 onion, chopped 1 Tbsp coconut oil 1lb ground beef 1 C quinoa (soaked)* 4-5 tomatoes (depending on size) 2 Tbsp chopped parsley salt & pepper Wash green peppers and remove tops. Cut stem away and chop surrounding green pepper from top. Set chopped pepper aside. Remove ribs and seeds from green pepper shells and set aside. Saute onion in oil until soft. Add […]