We have so many tomatoes ripening in our garden that this salsa is so easy and cheap to make. Whenever I want a snack I can just throw it together to eat with nachos and it’s incredible fresh and yummy. Click ahead for full (rediculously easy) recipe.
This salad is so flavourful and refreshing! If you are trying to squeeze in as many backyard BBQs and picnics before summer ends, bring this winner with you!
The colour and taste of this smoothie was unbelievable, my mouth was stained for part of the morning, but it was worth it. I recently got a juicer and beets are one of my favourite things to juice because of their earthy and sweet flavour. Not to mention that beet juice packs a big nutritional punch. Some of the cited health benefits of beet juice include:
- Increased stamina or energy because of it’s high concentration of natural nitrates. Nitrates help increase blood flow in your body.
- Lowered blood pressure
- Decreases inflammation in the body because it’s a strong anti-inflammatory and antioxidant properties
- It’s ability to detox the liver
…And the list goes on, but just as a reminder, if you’re not going to drink this smoothie for it’s health benefits, you can still drink it for it’s delicious taste.
This is kind of a double whammy post. You’re getting a pesto recipe as well as a recipe for crunchy, oil-free baked potatoes that make a great side dish or salad topping. Ever since testing out Loni Jane’s crunchy no-fat potatoes from our past Book of the Month, Feel the Lean, my life has been changed. I never would have thought 1) you could get crunchy baked potatoes without adding oil, and 2) adding something warm/hot on top of a cool, fresh salad would be so delicious. Now, I love topping my salads with baked potatoes, cauliflower, brussels sprouts, etc. I will never be the same again.
This potato recipe is completely inspired by Feel the Lean (I cook the potatoes exactly the way Loni directs you to in the book), and the Basil-Kale Pesto concoction is 100% us. I love the pesto because we have so much basil and kale growing in our garden, it’s a great way to use it up and cut back the plants to encourage more growth. Remember, with some plants in your garden, if you don’t use it… you lose it :P.
This is another standout recipe from Ella Woodward’s cookbook, Deliciously Ella, which we are currently featuring in our book club! Like many of Ella’s recipes, this dish is very easy to make, and does not require a lot of ingredients. The base of this dish is just avocado and steamed broccoli; I’ve added other ingredients such as roasted chickpeas, sprouts and radishes. What really makes this meal delicious though is the dressing! It is a pleasing mixture of sweet and salty tastes, and is also very easy to make.
My godmother is an amazing cook. She once made a roasted tomato dish and I wanted to give it a shot with my own gluten-free twist. This meal is hearty, flavourful and if you’re a pasta lover (like me), but you can’t eat gluten (like Erin), then you have nothing to worry about with this pasta.
When you’re having a moment (like I did yesterday) where you have a bunch of leftover veggies in your fridge and don’t know what to make, whipping up a rice bowl is a great option. Black beans and rice should be a pantry staple for every vegetarian. They’re super cheap, make a complete protein and you can always jazz them up with toppings and sauces like the hummus and tahini in this recipe.
What are your favourite toppings to add to your rice bowls?