November 10, 2019
Blueberry Coconut Granola
November 10, 2019
Recipe: Easy Vegan Blueberry Peach Crisp
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: S’mores French Toast
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Chocolate & Berries Granola
Our delicious, gluten free Chocolate & Berries Granola satisfied hunger thought the day. An energy packed feast…with just the right amount of chocolate to rock your world!
Ingredients
4 cups old fashioned rolled oats
1/2 cup cocoa powder
1/3 cup melted coconut oil
1/2 cup maple syrup
1/2 cup mini chocolate chips
1 cup freeze dried strawberries
3/4 cup dried cranberries
Directions
Preheat the oven to 325 F with the rack in the middle. Grease a large baking sheet with some coconut oil or cooking spray.
Place the oats in a large bowl. In a medium bowl, whisk together the cocoa, oil, vanilla and maple syrup until smooth. Pour the chocolate mixture over the oat mixture in the large bowl. Stir until all the oats are coated.
Distribute the mixture evenly into the bottom of the prepared baking sheet, and bake for 15 minutes. Remove granola from the oven, stir, and bake for another 15 minutes.
Remove from the oven and allow the granola to cool completely in the pan.
Once granola is cooled completely, add in the mini chocolate chips, dried strawberries and cranberries. Store in an airtight container.
~ Marla Meridith
November 10, 2019
Recipe: Chocolate and Cherry Banana Bread
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Tomato Tart Pizza
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Lamb Kofta Tacos
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Roasted Veggies & Quinoa Salad with Cilantro Lime Dressing
This wholesome #meatlessmonday salad is filled with summers best produce. Hitting up your veg with roasting is a great way to enhance it’s natural flavors. Our Roasted Veggies & Quinoa Salad is your finest answer to a delicious, nourishing meal that truly satisfies.
Ingredients
1/2 red onion, rough chop
1/2 sweet potato, cut into bite sized pieces
1 bell pepper (I used 1/2 each of yellow & red for color), cut into bite sized pieces
Handful of asparagus, trim off tough stems
A few gluggs of olive oil
a few pinches garlic salt
4 cups baby spinach leaves
1 container (8 ounces) pearl mozzarella, drained
1/2 cup chopped toasted
Cilantro Lime Dressing
1 bunch cilantro, trim the bunch 1/2 way down the stems
juice from 1 lime
1 tablespoon white wine vinegar or rice wine vinegar
pinch of garlic powder
salt & pepper to taste
Directions
Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Clean all veggies, pat dry & chop accordingly. Toss with olive oil, garlic, salt & pepper. Bake for 20-25 minutes or until the veggies are roasted & tender.
Put all dressing ingredients into a food processor or blender & combine well. Season with salt & pepper to taste. Makes 1/2 cup of dressing.
In a large bowl add a few cups of spinach, some quinoa & roasted veggies. Using a pair of tongs toss with dressing.
Plate & top with walnuts and mozzarella.
You can make the roasted veggies & dressing the day ahead of when you need it!
Serves 4-6
~ Marla Meridith
November 10, 2019
The Ultimate Blueberry Cake
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Baked Egg {Toad in the Hole} French Toast
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Vegan Baked Strawberry Steel Cut Oatmeal
Ingredients
Directions
~ Marla Meridith
November 10, 2019
