Recipe: Butternut Squash Couscous Salad with Orange Vinaigrette
We love this light couscous salad with winter squash served as a holiday side or weekday lunch.
Ingredients
Directions
Cook the couscous and toss with some olive oil.
Cook the butternut squash: pierce the squash several times with a sharp knife. Place on a plate and microwave on high for 5-10 minutes. Remove from the microwave and let cool until you can handle it. Cut in half, remove seeds, cut into bite sized pieces trimming off the skin as you go.
Prepare the dressing: Combine all the ingredients in a blender or whisk until you have a smooth dressing. Adjust any ingredients to taste. Combine the couscous with the squash, pomegranate, and mint. Toss with dressing or serve the dressing on the side.
~ Marla Meridith
Recipe: Linguine with Shallots, Garlic and Pine Nuts
In just 20 minutes you can have this healthy & delicious meal on the table. This vegan pasta is a great dish for busy weeknights, your entire family will love it! Here’s the link to purchase some E3AFA algae
Ingredients
Directions
Cook the linguine to package directions. Drain and toss immediately with some olive oil. Toss pasta with the E3AFA nutritional algae until it’s well coated.
Heat the 1/4 cup oil in a 10 inch skillet over medium heat. When hot and shimmering add the shallots and garlic. Cook for 3-5 minutes until fragrant and translucent. Mix in the pine nuts and parsley. Heat for a minute.
Toss the pasta with the shallots mixture. Transfer to bowls and serve topped with some more parsley.
~ Marla Meridith
Spaghetti Squash with Roasted Tomatoes and Garlic
Ingredients
Directions
~ Marla Meridith
Turkey Meatballs in Cream of Mushroom Sauce
Ingredients
Directions
~ Marla Meridith
Roasted Maple Cinnamon Butternut Squash
Ingredients
Directions
~ Marla Meridith
Recipe: Lentil Salad with Goat Cheese and Roasted Beets
This healthy lentil salad is great for healthy lunches, picnics and potlucks.
Ingredients
Directions
Prepare lentils to package directions. You want them to be al dente for salads. Cooking for 10-15 minutes is perfect.
Roast the beets with this recipe https://marlameridith.com/recipe/perfectly-roasted-beets/
I soak my chopped red onions in some lemon juice and water before adding to my salads. It helps make the flavor more mild.
~ Marla Meridith
Italian Chickpea Salad
Ingredients
Directions
~ Marla Meridith
Chocolate & Coconut Granola Bites
Ingredients
Directions
~ Marla Meridith
Recipe: Key Lime Coconut Steel-Cut Oatmeal
Ingredients
Directions
~ Marla Meridith
Recipe: Vegetarian Sheet Pan Nachos
Ingredients
Directions
~ Marla Meridith
Recipe: Tequila Lime Fruit Salad
If you have a forever love for fruit salad like us, you’re in for a real treat this week. We’re mad for it, especially when it’s flavored with a small amount of tequila! Introducing, an adult version of a summer time favorite. Our Tequila Lime Fruit Salad is a healthy way to satisfy your sweet tooth cravings.
Ingredients
Directions
In a saucepan bring the agave and water to a low boil & whisk together. Let cool. Add the lime juice & the tequila. Pour onto the fruit, combine well. Top with chopped mint & lime wedges.