Fit and Fed
A Mother’s Day picnic salad with shallot dressing, edible flowers, mixed greens including pea shoots, grilled asparagus, and seeds sprinkled on top.
A Kale Waldorf salad with Honey Yogurt dressing inspired by Trader Joe’s.
A honey yogurt dressing made with non-dairy yogurt (coconut milk yogurt or almond milk yogurt).
An honey yogurt dressing made with Greek yogurt, basil, shallot, Dijon mustard, celery seed, and honey.
A vegetable stroganoff with sour cream, mushrooms or cauliflower, and tempeh makes a comforting dinner. Serve it over egg noodles or rice.
Brown rice onigiri, the perfect snack for a picnic under the cherry trees.
A vegan version of this quick entree that you can make from the cupboard.
Picking up the pieces of my health and life after a family emergency.
A polenta torte with a caramelized onions, a vegan cheese layer, and a pesto layer. You could also make a vegetarian layer using dairy cheese.
Skating at my first big competition, the Pacific Coast Adult Sectionals.
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