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My Life as a Mrs.from My Life as a Mrs.

Southwestern Salad with Cilantro Jalapeno Vinaigrette

Southwestern Salad with Cilantro Jalapeno Vinaigrette AB: Fantastic. Serving was only about 2.5. Added Chicken and Goat Cheese. #maincourse #recipes #dinner #easy #recipe


French lentil and garlic patties with green sauce

French Lentil Garlic Patties the lentil patties: 1 cup French lentils (dry) 2 1/4 cups water 2 tbs minced garlic 1 small red onion, chop 2 tbs ground cumin 1 tbs smoked paprika 1/4 tsp ground cinnamon 1/3 cup rolled oats 3 tbs tomato paste salt pepper to taste cooking spray for green sauce: handful of lemon balm leaves handful of basil leaves handful of coriander leaves juice of 1/4 lemon 1/4 cup toasted peanuts, 1/4 cup water 1 tsp raw sugar or stevia salt freshly ground black…


Carrot-Pineapple Slaw

Carrot-Pineapple Slaw, like to try this for a change up of flavors

Kale and Apple Salad with Cilantro-Lime Dressing bundle of raw kale, deveined and chopped 3-4 medium sized apples (Pink Ladies are great in this salad), chopped 3 medium sized limes, juiced (about 1/3-1/2 cup fresh lime juice) 1/3 cup oil (a combination of olive oil and coconut oil is my favorite) 1 bunch of cilantro, roughly chopped 1-2 cloves garlic, mince (careful not to add too much because raw garlic is powerful) 1 tbs honey 1/2 tsp salt 1/2 tsp pepper #Vegan #GlutenFree (use stevia)

Foxes Love Lemonsfrom Foxes Love Lemons

Asian Noodle Salad Jars

Asian Noodle Salad Jars - a portable, colorful and healthful lunch! Salad 4 ounces soba noodles 1 red bell pepper, thinly sliced 1 cup shelled edamame, cooked 2 large carrots, peeled and shredded 4 green onions, thinly sliced 1/2 cup crunchy rice noodles optional Spicy Peanut Dressing 2 tablespoons peanut butter (pb2) 4 tsp sambal oelek 4 tsp rice vinegar 4 tsp soy sauce (ot braggs amino acid 1 tbsp black sesame seeds

Healthy Seasonal Recipesfrom Healthy Seasonal Recipes

Cucumber and napa cabbage coleslaw

tossing cucumber and napa cabbage coleslaw with peanuts 1 small head Napa Cabbage, finely sliced (about 8 cups) 4 small cucumbers (1 ½ pounds), julienne cut (6 cups) ½ cup chopped roasted, salted peanuts ¼ cup chopped fresh cilantro leaves 1/4 cup or less of peanut oil or canola oil ¼ cup freshly squeezed lime juice 2 teaspoons stevia ¾ teaspoon salt ½ teaspoon garlic powder Red chili flake to taste, optional

Oh My Veggiesfrom Oh My Veggies

Roasted Garlic Kale Hummus

Roasted Garlic Kale Hummus 7 cloves garlic 1 (15-ounce) can chickpeas, drained and rinsed 1 cup tightly packed kale leaves, finely chopped 1/4 cup fresh lemon juice 3 tablespoons water 1/4 cup tahini 1/2 teaspoon kosher salt, or to taste


High Protein Vegan Breakfast Burrito

Breakfast Burrito

FatFree Vegan Kitchenfrom FatFree Vegan Kitchen

Roasted Parsnip and Garlic Soup with Mushrooms

Roasted Parsnip and Garlic Soup with Mushrooms Roasted Parsnip and Garlic Soup with Mushrooms 1 pound parsnips, peeled and cut into 1/2-inch pieces 1 head garlic 1 small onion, thinly sliced 1 rib celery (including leaves), chopped 4 to 5 cups No-Chicken broth 1/4 teaspoon white pepper or to taste (white pepper adds spiciness) 1/2 cup great northern beans 6-8 ounces mushrooms, stemmed and sliced 1 green onion, sliced thin salt to taste oven 400F

Sprouted Kitchenfrom Sprouted Kitchen



Quinoa Fruit Salad with Honey Lime Dressing 1 cup quinoa (I used Red Quinoa) 2 cups water Pinch of salt For the Honey Lime Dressing: Juice of 1 large lime 3 tablespoons honey or stevia 2 tablespoons finely chopped fresh mint For the fruit: 1 1/2 cups blueberries 1 1/2 cups sliced strawberries 1 1/2 cups chopped mango Extra chopped mint, for garnish-optional

familystyle foodfrom familystyle food

Roasted Cumin-Lime Carrots

Cumin Lime Carrots