WEEK #37. Get the kids involved in a build-your-own-spring-roll experience! :)
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WEEK #36. A new take on an old favorite.
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WEEK #35. An easy way to prepare lots of veggies.
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WEEK #34. A cool quinoa dish that’s perfect for a warm day. It also makes an easy lunch that doesn’t need to be heated.
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WEEK #33. A plant-based “cheese” sauce, without using cashews!
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WEEK #32. A healthier, plant-based alternative to ground beef in tacos.
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Week #31. My kids LOVE this one.
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WEEK #30. A delicious combination of fresh flavors make this cool and refreshing soup.
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WEEK #29. Veggie burgers used to intimidate me… until I learned this simple method.
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WEEK #28. I’d been wanting to try these for a long time, but I had a hard time finding them in my area. They’re delicious, beautiful, and packed with antioxidants!
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WEEK #27. A healthy alternative to ranch dressing, and a great way to use fresh dill from the garden!
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WEEK #26. A fun side dish or dip
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WEEK #25. So SIMPLE. How did I not know about this before?!
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This method of smoothie preparation has been a game-changer for me!
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WEEK #23. If you like Thai food, you’ll love this delicious (and beautiful) stew! Chili paste and coconut milk give it a lightly spicy and lightly sweet taste.
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WEEK #22. Simple, delicious, and hard to mess up. :)
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WEEK #21. A fresh, light, cool dish that’s perfect for summertime.
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WEEK #20. Better than store-bought!
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WEEK #19. A great-tasting way to prepare eggplant.
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WEEK #18 recipe (posting a little late, due to traveling). This recipe is surprisingly easy to make, and it’s a delicious way to serve up lots of veggies.
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