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Shredded Brussels Sprouts Salad
Today is an exciting day! Well yes, it’s election day. Which is obviously HUGE, I hope for my American readers that you’ve already gone out and voted. But, it’s also book release day for my friend Alexis of Lexi’s Clean Kitchen. Her debut book Lexi’s Clean Kitchen hits stands today and this is an absolute must for your kitchens. Featuring over 150 delicious paleo-friendly recipes to nourish your life, this cookbook brings the focus to achieving health and happiness through the simple concept of eating clean. With a collection of fresh, creative yet practical and approachable recipes, Lexi makes eating at home, easy, tasty and fuss-free.
For those of us with gut issues, Lexi has a similar path to her healthy lifestyle, so her story brings feelings of familiarity and with that that instant connection. Lexi’s Clean Kitchen delivers an abundance of healthy meals packed with amazing flavor, like Thai Meatballs, Classic Chili, One-Pan Arroz con Pollo, Maple-Glazed Salmon, and Sriracha Lime Chopped Chicken Salad, with healthier options of your favorite indulgent foods, like French Toast Sticks, Perfect Waffles, Birthday Cake, Easy Sandwich Bread, and more!
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Southwestern Quinoa Bites Recipe with Avocado Dipping Sauce – Gluten-free and Vegan
This month of guest-bloggers just keeps on going and bringing more and more of my favorite foodie ladies here to share amazing treats with you guys. Today, we have the amazingly talented Cara, of Fork & Beans, with us, sharing an incredible recipe that would be perfect for your Super Bowl party this weekend or heck for any occasion really and they are a super creative way to use up some of your leftover juice pulp!
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Beth. Oh Beth. My love story goes way back with this girl from almost the beginning of Fork & Beans. I adore her personality from behind the computer and in person–she is the kind of girl you want fighting on your team. It is of my upmost pleasure to be here with all her loyal readers–YOU–sharing this recipe today!
Over the past couple years I have become a huge lover of juicing. I even bought an Omega (which I LOVE) and I now make a tradition of going to the farmer’s market every Sunday to buy fresh produce to juice at home for the entire week. The thing about juicing, however, is that there is a ton of pulp left over from the vegetables. I always feel guilty about throwing it all away because there is still food to be eaten despite the fact that it is the leftover fiber of the vegetables and fruit. I just never really have known what to do with it (translation: I never put that much thought into it) That is, until now.
Now I am starting to get creative with all that extra fiber and beginning to throw it into everything I can think of. About a year ago I made these Italian Quinoa Bites which were a HUGE hit (and unbelievably good!) and it immediately hit me that the pulp would pair perfectly with a new-and-improved flavor. And trust, it so is! These make the perfect appetizers or even meal in and of itself. Read the rest of this entry »
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Collard Wrap with Briny Cashew Cream – Gluten-free and Vegan
I am very excited to introduce you guys to my talented and lovely friend, Kris, of 80twenty. Kris’ beautiful site is filled with delicious and creative recipes that celebrate the balance in life of good and good for you. Today Kris is sharing a recipe for super vibrant and beautiful, but simple-to-make Collard Wraps. I am really, really excited about this post, as I have recently become obsessed with making wraps with collard greens or Swiss chard.
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Like most of you, I love to cook. I am my happiest when I’m in the kitchen working on something to share with the people that I love. I spend most of my free time over at 80twenty dreaming up dishes that inspire people to eat well. Ironically though, one of my least favourite life tasks (along with doing the laundry) is preparing my lunch for the next day. I’m not sure if it’s a lack of creativity, my unwavering need for high quality food, or a desire for a little something special each day, but I put a lot of pressure on myself to come up with really good lunches that also happen to be quick, healthy, and super-tasty. I think I’ve cracked the lunch code with this one! This collard wrap with briny cashew cream provides some serious lunchtime satisfaction. It’s crunchy, creamy, nutty, and beautifully green in all sorts of ways. The best part about it is that it’s so versatile that it can be made differently each week.
For my base this time, I used black rice because lately I can’t get enough of it’s nutty flavour. But you can, of course, use whatever grain you have on hand. I then topped it with julienned vegetable noodles (shredded work just as well), some sprouts, and this cashew cream that you’re going to go insane for! But don’t feel limited by my suggestions. The beauty of this dish is that it can be made with whatever you have on hand. Don’t have radishes and carrots? Add leftover roasted squash or sweet potato. Don’t want to make the cashew cream? I mean, you’ll totally miss out, but avocado fits in nicely here. And the black rice is just a suggestion. Ultimately, this wrap is all about what you like. Sub in your favourite grain and vegetables, top with the briny cream sauce, and you’ve got a truly nutritious and delicious collard wrap made, just the way you like it. Read the rest of this entry »
