Here is a simple idea for lunch or dinner.
Spinach salad with cooked quinoa (I cooked mine with vegetable broth), sunflower seeds, dried cranberries and balsamic vinaigrette. Dried blueberries would be good too. One of my friends made it after I posted it on Instagram and added strawberries. I added garbanzo beans the second time I made it.
My Pinterest feed is full of cauliflower pizza and breadstick recipes. I have been wanting to try it for a while so I searched a few different recipes and found one that is really tasty. It’s a bit of a process but so worth it. I made the pizza last night and my family loved it so much that we are having it again tonight. It was a good way to sneak some veggies in my two year old who normally spits out cauliflower!
This is something we eat for dinner when I don’t feel like making something from scratch. “Neat” is made with pecans, garbanzo beans, organic cornmeal, sea salt and spices. The salsa is locally made and the lettuce is from our garden.
This salad is perfect for lunch, dinner or to bring to potlucks. It keeps well in the fridge for a few days. I love the mix of lemon, mint and other herbs. The recipe is inspired by Cookie + Kate’s Lemony Lentil and Chickpea Salad with Radish and Herbs. Continue reading