Serves 2. 600 Calories. Ingredients 3-4 carrots of any color (3/4 lb) 1 1/2 tsp ground cumin 1/2 cup cooked chickpeas 1 Tbs maple syrup 1 lime 1/4 cup tahini 1 cucumber 3oz baby arugula 2 6-inch whole wheat pita bread pockets* 3 Tbs dry roasted pumpkin seeds 1/4 cup white wine (or water) 4-5 … Read More
This is the fourth recipe I have tried so far in my Instant Pot, and I think it’s my favorite one yet. The flavors are so pleasing and it’s a very filling, hearty dish. I had never cooked with fennel before, and I wasn’t sure I’d like it. The fronds smell of black licorice which … Read More
As we’re wrapping up the weirdest year ever, I’m reflecting on all we did as I design our annual family holiday card. Never in my wildest dreams did I ever imagine we would be in the middle of a pandemic that is looking like it will last almost a year and a half (if we’re … Read More
Ingredients 1 8oz package organic tempeh (Lightlife) 2 cucumbers 1 cup shredded cabbage 1/8 cup rice vinegar 1 cup sliced mushrooms any variety 1 Tbs low-sodium Tamari soy sauce 1 cup cooked black beans* 3 Tbs minced garlic Olive oill For the Miso Maple Glaze 2 Tbs miso paste (any kind) 2 Tbs pure maple … Read More
Ingredients 6 ounces organic green beans ½ cup pearl couscous 2 organic summer squash 1 cup cooked kidney beans ¼ cup pitted Kalamata olives 6 ounces organic Sun Gold or cherry tomatoes 3 sprigs organic fresh oregano Lemon vinaigrette base (1 Tbs lemon juice – 1/2 tsp onion powder – 1/2 tsp garlic powder – … Read More
Ingredients 1/2 pound butternut squash cut into 1/2 to 1 inch pieces 1/2 cup cooked chickpeas 3/4 cup red lentils 1/2 cup mirepoix (onions, carrots, celery chopped) Turmeric Spice Blend (turmeric, garlic powder, coriander, cumin, ground ginger) equal parts until you have 1 tsp 1/4 cup Harissa Sauce (can be found at Whole Foods) Instructions … Read More
