by mrszang | Aug 15, 2019 | American, Breakfast
Veggie Tofu Scramble 1 yellow onion (chopped)1 container mushrooms (sliced)1/2 cup low-sodium vegetable broth1 12 oz pkg firm tofu ( drained and crumbled)2 tbsp tamari1/4 cup parsley (finely chopped)2 tbsp nutritional yeast flakes1 tsp garlic powder1 tsp onion powder1...
by mrszang | Aug 15, 2019 | American, Breakfast, Dessert, Kids love it!
Oat Breakfast Muffins ¼ cup ground flaxseed (flaxseed meal)½ cup hot water2 cups rolled oats½ cup walnuts½ cup raisins¼ tsp sea salt¼ tsp baking soda2 TBSP ground cinnamon¼ cup maple syrup1 bananas1 apple½ cup unsweetened almond milk Preheat the oven to 350...
by mrszang | Aug 11, 2019 | Weekly Menus
This week’s menu is here: BREAKFAST: Blueberry Swirl Buckwheat and Walnut Porridge Chocolate Pudding Breakfast Bowls Buckwheat Waffles With Dark Cherry Syrup LUNCH: Raw Strawberry Mango Avocado Tacos Lentil Green Bean Salad Slow Cooker Summer Chowder...
by mrszang | Aug 11, 2019 | Dinner, Indian
Chickpea Sweet Potato Spinach Curry 1/4 cup low-sodium vegetable broth1 tsp ground cumin1 red onion (chopped)6 cloves garlic (chopped)1 inch ginger (grated)2 tsp ground coriander1 tsp garam masala1 tsp ground turmeric1/2 tsp ground cinnamon1/2 tsp black pepper0.5 to 1...
by mrszang | Aug 11, 2019 | Dinner, Italian, Mediterranean
One Pot Pasta Puttanesca with Chickpeas & Artichoke 1 tsp olive oil (OPTIONAL)1/2 yellow onion (diced)2 cloves garlic (minced)12 oz whole grain spaghetti2 oz black olives (sliced)14 oz artichoke hearts (rinsed, drained and chopped)1 can chickpeas ( rinsed and...
