Category Archives: Uncategorized

Creamy Avocado Dip   Ingredients ⅓ cup whole milk Greek yogurt 2 ripe avocados, pitted 2 tablespoons fresh lemon juice ¼ teaspoon Dijon mustard 1 garlic clove ¼ teaspoon sea salt 2 tablespoons fresh dill Veggies, for serving Instructions In a food processor, combine the yogurt, avocados, lemon juice, mustard, garlic, and salt. Pulse until… Continue reading →

Pineapple Bread Ingredients 2 cups spelt, white, or oat flour 1 tsp baking soda 3/4 tsp baking powder 3/4 tsp salt 1 1/2 cups overripe mashed banana (360g) 1/2 cup crushed pineapple, drained 1/2 cup pure maple syrup, honey, or agave 3 tbsp coconut milk or milk of choice 3 tbsp oil OR additional milk… Continue reading →

Fettuccine Alfredo Ingredients 12 ounces cauliflower florets, (1 small cauliflower) ½ cup grated Parmesan cheese, more for serving ¼ cup extra-virgin olive oil 2 garlic cloves ½ teaspoon Dijon mustard 3 tablespoons unsalted butter 2 tablespoons fresh lemon juice 1 teaspoon sea salt Freshly ground black pepper 16 ounces fettuccine pasta 1 to 1½ cups reserved pasta cooking water Chopped fresh parsley Instructions Bring a large pot of salted water to a boil. Add the cauliflower… Continue reading →

Cream of Mushroom Soup Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 medium leeks, white and light green parts, sliced (2 cups) 2 celery stalks, diced 16 ounces cremini mushrooms, chopped 2 tablespoons tamari ¼ cup dry white wine 2 large garlic cloves, chopped 2 tablespoons fresh thyme leaves 4 cups vegetable broth 1 pound cauliflower, broken into florets (5 cups) 1 teaspoon Dijon mustard 1 tablespoon balsamic vinegar Sea salt and freshly ground black pepper Topping/serving options: Drizzle… Continue reading →

White Bean Dip Ingredients 1 1/2 cups cooked cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon lemon zest 1 small garlic clove 1/2 teaspoon sea salt freshly ground black pepper 2 to 4 tablespoons water, if needed Fresh herbs, optional but suggested: 2 tablespoons torn fresh basil leaves 2 teaspoons fresh rosemary leaves Instructions In a food processor, pulse the cannellini beans, olive oil, lemon… Continue reading →