Yield: 2 cups Ingredients: 16 ounces frozen shelled edamame2 tsp extra-virgin olive oil1 tsp sea salt1/2 tsp freshly-cracked black pepper (or 1-2 teaspoons alternate seasoning) Instructions: If you have time, thaw the edamame for an hour or...
Yield: Serves 6 Ingredients: 1 large head cauliflower2 tbsp olive oil1 to 2 tbsp minced fresh thyme1 tbsp freshly squeezed lemon juice1 tsp minced garlic1/4 tsp each sea slat and freshly ground black pepper1/3 cup freshly grated Parmesan cheese ...
Cranberry, Broccoli & Toasted Almond Salad Yield: Serves 8 Ingredients: 4 cups bite sized broccoli pieces1/4 cup thinly sliced onion1/2 cup of dried cranberries1/2 cup chopped, toasted almonds (or sub pumpkin seeds) Dressing: 1/2 cup plain...
Moroccan Quinoa Salad Yield: Serves 6 Ingredients: 1 cup uncooked quinoa 2 cups reduced-sodium vegetable broth¼ cup dried currants1 tsp medium curry powder1 tsp ground cumin½ tsp ground coriander1 tsp honey½ tsp salt1 cup no-salt-added canned chickpeas,...
Hurry-Up, Fill-Me-Up Burritos Yield: Serves 10 Ingredients: 1 cup cooked rice 1 can (14 oz /398 mL) kidney beans, drained and rinsed1 cup corn kernels, canned or frozen 3/4 cup prepared salsa 10 large (10-inch/25 cm) flour...
