Carrot Ginger Chocolate Chip Muffin Squares

Check out these amazing muffin squares! Sometimes I’m too lazy to scoop out individual muffins. A 9×13 is a great way to bake, and you can cut the squares as large or as small as you like! Carrot Ginger Chocolate Chip Muffin Squares Wet Ingredients 3 cups grated or chopped carrots 1 1/2 c apple…

Asparagus Salad with Fresh Mint and Lemon

It’s asparagus season! Check out this delicious shaved asparagus salad. So light and refreshing! 2 bunches asparagus (make sure you buy thick stalks for easier shaving) 2 c edamame 1/4 c sliced almonds 1/4 c fresh mint chiffonaded Dressing 2 cloves garlic minced 3 T olive oil 2 T lemon juice Sea salt and pepper…

Refreshing Farro Salad

Refreshing Farro Salad 2 c uncooked farro 2-3 green onions sliced thin 8 oz fresh or frozen corn 10 oz snap peas 1 pint blueberries 1/3 c almond slices Dressing 3-4 T olive oil 3-4 T rice vinegar 1/2 bunch fresh basil 1/2 bunch fresh mint Cook farro according to directions and let cool. Combine…

Quinoa Salad

Quinoa salad is perfect for those days that you just don’t feel like cooking a big meal. Here’s a quick and easy recipe that can be made ahead. It’s perfect for Sunday brunch, BBQ, side dish at a potluck or just by itself. Quinoa Salad 2 c uncooked quinoa 1 bunch green onions thinly sliced…

Curry Cauliflower Salad

Who loves curry? Check out this simple curry cauliflower salad. Such bold flavors and so easy to make! 1 head cauliflower cut into small florets 1/4 c red onion diced 1/4 c dried cherries chopped (or cranberries, golden raisins, currants) 1/4 c slivered or sliced almonds 1/8 c cilantro chopped 1/4 c olive oil 2…

Farro Salad with Cilantro Mint Dressing

Our local brew pub makes an amazing farro salad with tofu. I thought I would try to replicate it. Pretty darn tasty!! 1 c dried farro (cook according to directions) 4-5 green onions sliced 1 yellow bell pepper chopped 1 cucumber peeled and chopped 1/2 pint cherry tomatoes chopped 1/2 c frozen sweet corn 1/2…

Homemade Granola

Granola. So satisfying for breakfast, as a snack or even dessert! 3 c rolled oats (not instant) 1/2 c pumpkin seeds 1/2 c hemp seeds (you can use flax or chia) 1/2 c chopped pecans (or almonds, cashews) 1/2 c coconut flakes 1 T cinnamon 1 t sea salt 1/4 c coconut oil (melted) 1/3…

Soy Chorizo

I love soy chorizo, but am not a fan of the extra additives with the store bought brands. Most Sundays I make my own version so that I control the ingredients. 1/4 c diced onion 1/4 c diced black olives 1/4 c diced sundries tomatoes (I prefers dried, not in oil) 1 jalapeƱo seeded and…

Roasted Garlic

  Garlic…Need I say more? If a recipe calls for 2 cloves, I double it. You can never have enough in my opinion! The problem when adding to roasted vegetable dishes is that it tends to burn if you mince or slice. Roasting a whole bulb is fine if you intend on using the whole…

Baked Tofu

Baked tofu….a great addition to just about any dish.   I don’t own a tofu press. I guess I haven’t found the need to purchase one yet. I place the block of tofu (make sure it’s the extra firm kind) between two small cutting boards or plates and set a cast iron pan (or something…

Homemade Vegetable Stock

  It’s crazy when I think about how much vegetable stock I use in the winter making soups and stews. The amount of money spent on store bought stock is ridiculous! And, the extra ingredients like oil and ‘natural’ flavors are unnecessary. Making your own from discarded vegetable scraps is so easy. Save your scraps…

Egg Replacement

Don’t forget to save your aquafaba!! I usually buy dried garbanzo beans in bulk, rehydrating when needed. We eat a lot of these beans, so it really is more economical. But, there are times when canned beans are just quicker. When I do use canned garbanzo beans, I always save the liquid, pouring into 2…