In our home, we try to not consume processed foods. But let’s be honest, sometimes that’s hard — especially with kids. Enter (the Ella-named) Cashew Coconut Yum Yum Balls. They’re perfect for an on-the-go mini-meal or snack. I love having one alongside an entrée salad for a light lunch. Or I’ll have one after dinner if I need a little something extra. They’re even a nice substitute for dessert. Ella loves one as a snack or a couple with a piece of fruit for breakfast.
Summer is the perfect season for copious salad consumption. We eat some type of salad with nearly every dinner and frequently with lunch or breakfast, and this entrée-sized salad with lemon tahini dressing has become a staple.
Basil pesto is one of those summer condiments that I crave all year. It’s perfect hot or cold and is a simple delicious way to add a ton of flavor with very little effort. This version of basil pesto is vegan and paleo as I swapped nutritional yeast for parmesan cheese.
Sweet potatoes are my favorite source of complex carbohydrates. Sweet potato chips are a super yummy way to munch on these nutritional powerhouses which are packed with vitamin A, fiber, potassium, manganese, vitamin C, and vitamin B6. In addition, sweet potatoes have an array of antioxidants that make them arguably the most anti-inflammatory source of complex carbohydrates we can consume.
Although I’ve already posted two recipes for overnight oats (classic and cacao strawberry), I think in the case of this healthy staple, having more options is better. I also recently discovered that the overnight soak is not necessary. Turns out that a 3-4 hour soak at room temperature does the trick. With the increased versatility in preparation, I developed 13 new flavor combinations to make soaked oats an easy and never boring part of your breakfast routine.
Rhubarb is a source of serious nostalgia for me. My mom always had a huge patch of it in our garden when we were young and she made a killer rhubarb crisp. Although I love her rhubarb crisp, I wanted to do something with it that didn’t involve so much sugar and that was more versatile — enter rhubarb compote.
The Thai restaurant in Missoula serves a yummy carrot, cabbage, and peanut salad. To pair with the Tom Kha soup we love, I created a variation on that Thai carrot salad. Like all of my recipes, I tried to keep it as simple as possible, using readily available ingredients. This gem comes together in five minutes and can be made vegan.
One of my favorite soups is this Thai classic, Tom Kha. It has fantastic warmth from the ginger, richness from the coconut milk, and lightness from the lemongrass and lime. It really is outstanding. Sometimes I make this soup almost vegan, by using vegetable broth and tofu in place of the chicken — those adjustments are included in the recipe.
Beets are amazing. Cauliflower is fantastic (and is a good substitute for less easily digested garbanzo beans). Why not put them together in a hummus-like spread? Since I couldn’t think of a good reason, I did just that and this gorgeous and tasty concoction was the result.
Some of you may know my partner, Joshua Fields Millburn (JFM). He likes smoothies and frequently drinks this one as an afternoon snack. It’s crazy nutritious, yummy, and really pretty. If you’re a child-at-heart like me, you’ll purposely give yourself a smoothie mustache while drinking it. Or if you hate dishes like JFM, you’ll drink it straight from the blender.