Sriracha Roasted Garbanzos Ingredients: • 14 oz. can chickpeas, (BPA-free) (drained, rinsed, and dried) • 1 Tbsp. sriracha • ½ Tbsp. coconut oil • ½ Tbsp. organic honey • ¼ tsp. sea salt • ½ Tbsp. sesame seeds Directions: 1. Preheat oven to 425°F. 2. Line a baking sheet with parchment paper. 3. In a […]
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Perfect Mashed Sweet Potatoes Ingredients: • 2 pounds sweet potatoes, peeled and cut into 2-inch pieces • 1 tablespoon salted grassfed butter or coconut oil (for vegan option) • 1/4 to 1/3 cup whole milk or unsweetened almond milk (for vegan option) • 1/4 teaspoon salt • 1/4 teaspoon ground cinnamon • 1/4 teaspoon ground
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Green Beans with Lemon and Thyme Ingredients: 1 Tbsp. olive oil 2½ lbs. green beans, trimmed (about 10 cups) 2 cloves garlic, finely chopped ½ tsp. sea salt ¼ cup water 1 tsp. finely chopped lemon peel 3 Tbsp. fresh lemon juice ¼ cup chopped fresh thyme Preparation: Heat oil in large skillet over
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Fudgy Pumpkin Blondies INGREDIENTS: – 1 cup rolled oats – 14 oz can chickpeas, drained & rinsed – 10 Medjool dates, pitted – 15 oz can (1 3/4 cups) pumpkin puree – 1/4 cup coconut oil (melted) – 1 tablespoon pumpkin pie spice – 1 teaspoon baking powder, aluminum-free – 1/2 teaspoon salt – 1/2
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Quinoa Stuffing Ingredients: 2 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped 8 medium celery stalks, chopped (about 4 cups) 2 medium green apples, with peel (about 2 cups) 4 cups low-sodium organic vegetable broth 2 cups dry quinoa, rinsed 1 tsp. sea salt 1 tsp. ground cumin ½ tsp. ground
Curried Butternut Squash Soup Ingredients: 1 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped 1 thin slice fresh ginger, peeled, grated 10 cups cubed butternut squash (about 3½ lbs.) 1 tsp. sea salt 2 tsp. curry powder 6 cups organic vegetable broth 1 cup coconut milk Preparation: Heat oil in large
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