November 10, 2019
November 10, 2019
Blueberry Coconut Granola
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Easy Vegan Blueberry Peach Crisp
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Thai Green Curry with Tofu
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Peach Kale Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Spicy Thai Red Curry Noodle Soup
This soup takes 17 minutes to prepare and tastes better than your local Thai restaurant!
Ingredients
8 ounces rice stick noodles
3 garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons red curry paste
2 tablespoons coconut oil
4 cups veggie or chicken broth
2 cans unsweetened coconut milk
chopped fresh cilantro or basil for garnish
sliced red Fresno chiles, jalapeño and green onion for garnish
mung bean sprouts or matchstick carrots for garnish
Directions
Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.
Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.
In a large pot hear the curry paste mash over medium heat for 1-2 minutes.
Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.
Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.
Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chiles and green onions if desired.
~ Marla Meridith
November 10, 2019
Chocolate Pancake Layer Cake – Gluten Free
Ingredients
Directions
~ Marla Meridith
November 10, 2019
24K Carrot Coconut Smoothie
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: Green Smoothie Bowls
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Hibiscus Mango Coconut Smoothie
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Chicken & Veggie Sizzle Rice
