Do we really need another way to make cauliflower? Yes, yes we do! I got this idea from May I Have That Recipe because I liked the idea of using cashew cream on a taco and I loved the bright, beautiful colors. Although their recipe called for purple and yellow cauliflower (I could only find…
Category: Weekly Recipes: May 8th 2023
Zesty Sardine Toast with Capers and Herbs
Just mentioning sardines will get a cringed-face reaction. I’m here to hopefully change that response. These little fish come with a long list of reasons why you should be eating them. They are shelf-stable, inexpensive, sustainable, packed with protein, rich in omega-3 fatty acids, a good source of calcium and they can help you get…
Flourless Banana Chocolate Chip Bites
Oatmeal instead of flour is the base for these gooey, dense, mini-muffin bites. By pulsing rolled oats in a food processor, you create a gluten-free (if using gluten-free oats) whole grain oat flour that gives these little treats a nutty taste and chewy texture. Grab a few for breakfast or munch on one or two…
Greek Country Salad in a Jar
Here’s a salad-to-go that not only tastes fantastic but ticks every nutrient box. It’s a fun, little twist on a lunch box salad because you can pack the dressing and salad together with no worries about leaking or wilted greens. Pack it for work, school, or picnics. The process is simple. In a small jar with…