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.
A very easy coconut chia pudding dessert.
Frozen banana popsicles with dark chocolate and cocoa nibs.
A gratin with butternut squash, pecan, and vegan ‘goat cheese.’
← Previous Entries
