Our diet is mostly plant-based. For over a year, we ate entirely vegan in our home, which worked great for us! Our toddler, however, refuses to eat any of the plant-based protein sources and so we’ve since added organic (and grass-fed when possible) meat and […]
My toddler, as I’m sure many kids around his age do, has suddenly become extremely picky. Want to know the truth of what he will eat that will expose that we are not always as healthy as we seem? His without-a-doubt-will-eat foods are: almond butter […]
I LOVE red lentils. They’re inexpensive and PACKED with nutrients like magnesium, zinc, potassium, iron, and B vitamins. They’re also full of protein, with one cup of cooked red lentils averaging around 18 grams. This makes them an awesome meat alternative for the nights you want to have vegetarian meals.
Tacos are one of our favorite ways to use red lentils. This is such a basic recipe, but we sometimes top them with with things like diced mango, tomato, and green onion. Tonight, we just dressed them up with my husband’s homemade guacamole, cilantro, salsa, lime wedges, and simple homemade, gluten-free corn tortillas.
While in Utah for Christmas, my husband’s cousin brought a bright and fresh quinoa salad to the family Christmas party. That spot of freshness in the midst of the heavy Christmas food was SO refreshing to me. It was like a bright spot in the […]
Print Recipe My “Go-To” Yellow Thai Curry This is a great, easy “beginners” curry. It’s warming and flavorful and packed full of veggies. I usually add the veggies listed here, but I’ve added whatever I have in my fridge: mushrooms are delicious in this, broccoli […]
I LOVE these granola bars. Even better? My toddler LOVES these granola bars. Plus, they are vegan and gluten-free! They are easy to make at the beginning of the week and then store in the fridge for a few days as an awesome, protein-and-omega-rich, magnesium-packed, unprocessed snack. They are super versatile and basically whatever you have in your fridge or pantry can be subbed in after you have your main base of oats and the wet ingredients.
Also, here’s a hack for you: when cutting these up, you inevitably have some crumbs and chunks fall off from the main bars. Boom! Bonus granola! I always save it in a bowl for the next morning and enjoy it with some unsweetened almond milk.
Two side notes: 1) I am getting a better camera soon, so I apologize for the low-quality images and 2) Don’t be afraid of the coconut oil in this recipe because of some of the fear-mongering news stories about the “evils” of coconut oil. Read more about the amazing benefits of coconut oil from the lovely Meghan Telpner here.