Well, here we go, my first full-on recipe with meat. While I eat primarily plant-based, I do have a boyfriend that I cook for, and, in case it wasn't obvious--I love cooking! As I've gotten older and learned more about nutrition, I've realized that incorporating high-quality meat into your diet is a pivotal part of … Continue reading Fettuccine with Basil Lamb and Green Onion – Gluten Free!
Purple cabbage is a common staple in Ukraine, as is parsley and radish. Together in a salad, the taste is divine! This is a great salad to add to a hummus or quinoa wrap, as the crunch in it will give your wrap some extra texture. The addition of kale also helps to add some … Continue reading Ukrainian Purple Cabbage and Kale Salad
Just in time for the holidays! As promised, a vegan holiday dessert! This recipe is really simple to make, and there are a lot of variations to it. Apple crumble can be very forgiving on the type of flour you use, you if you have a nut allergy, switch up the flour to buckwheat or … Continue reading Vegan Apple Crumble – Gluten Free!
One of my favorite raw soups to eat, and so easy to make! In your blender, add in: - 4 organic zucchinis - 2 cloves garlic - 2 tbsp. nutritional yeast - 1/2 avocado - 1 stalk of chives (or a 1/2 onion or 1/2 cup of leeks) - sprinkle of paprika - some salt … Continue reading RAWmarkable Zucchini Gazpacho!