Eggs are so delicious and versatile and easy for breakfast, lunch or dinner. One thing I really like to do is meal prep Sunday night for breakfast the following week. It’s nice to get up and have something ready to go so there aren’t any wrenches before I head in to work. That’s where these…
Month: August 2016
Moringa smoothie (vegan)
Mondays are my longest days, so the thought of actually cooking something can seem paralyzing—that’s when I turn to the smoothie. You can pack it full or fruit and veggie servings, blend and voilà! And this one contains moringa, which seriously makes me feel better when I drink it. Tonight, I turned to this smoothie…
Vegetable Thai Coconut Curry (Vegan and Nut- and Gluten-free)
My confession for the day: I love coconut milk. It’s rich and delicious and really adds something magnificent to certain dishes. Tonight, I treated my mom to this coconut curry dish – it’s vegan, gluten- and nut-free. And the most important thing is that it’s easy. Ingredients 2 cups basmati rice (I use Lundberg brand),…
Breaded and Baked Cauliflower (gluten-and dairy-free, vegetarian)
I love cauliflower and could eat it every day, so I love finding new ways to cook it. Here, I used some new ingredients I just love – Otto’s Naturals cassava flour and Jeff Nathan Creations Panko – to bread and bake some delightful cauliflower florets. And while I’m not a gluten-free eater 24/7, I…
Blackberries make smoothies amazing
This time of year, I’m all about the blackberry. When I get my hands on some, I want to put them in pies, smoothies, and plain and simple, just eat them by the handfuls. When I was a kid, my dad and step-mom had rows and rows of blackberry bushes on their farm along the fence…
Vegan stew with kale
Even when it’s hot, I crave a good stew. This stew is simple, vegan, protein-packed and healthy. You could add rice instead of farrow to make this stew gluten-free. 1 tablespoon extra virgin olive oil ½ cup onion 1 cup diced fingerling potatoes (I keep the skin on–you could use another potato if you like)…
Veggie Kabobs
If you aren’t eating veggie kabobs, you probably should be. You can put just about any veggie you want on them and they’re delicious (in particular if you char them just a touch). Tonight I made mine with: portobello mushrooms, kumatos (which are amazing little green and red tomatoes that were developed in Spain under the name…
Sunflower seed spread
If you like hummus, you’ll like this because it’s the same consistency yet offers a different taste. I like to use sunflower spread on crackers and in wraps. Here, I used large romaine leaves as “bread” to make a sandwich. I added tomatoes, avocado and fresh salsa, then I just folded up the lettuce edges….
Risotto
Risotto is easy and delicious, even though it takes a little bit of time. I make mine with Lundberg Farms arborio white rice. It’s gluten-free and easy to make vegan or with meat; this version is vegetarian. Once you get the hang of when risotto is “done”, you’ll want to make it again and again. And…
Smoothies…because there are never enough smoothies
Today’s smoothie is an invention of the chocolate monster that lives inside of me. Here’s how I did this one. This was also featured on my Instagram account July 4th @rachelgetsindy. 1 cup kale 1 banana 2 tablespoons cocoa powder (do yourself a favor and buy a good quality one) 1 heaping tablespoon of Artisana Organics…
Rachel D. Russell 