November 2, 2017
Recipe: Giant Halloween Candy Skillet Cookie
October 16, 2017
Roasted Maple Cinnamon Butternut Squash
Ingredients
Directions
~ Marla Meridith
October 12, 2017
Turkey Meatballs in Cream of Mushroom Sauce
Ingredients
Directions
~ Marla Meridith
October 11, 2017
Spaghetti Squash with Roasted Tomatoes and Garlic
Ingredients
Directions
~ Marla Meridith
October 8, 2017
Recipe: Pumpkin Sugar Cookies with Maple Cream Cheese Frosting
Ingredients
Directions
~ Marla Meridith
August 28, 2017
Recipe: Pumpkin Mac ‘n Cheese
Ingredients
Directions
~ Marla Meridith
June 27, 2017
Carrot Soup with Blue Cheese
Ingredients
Directions
~ Marla Meridith
August 10, 2016
Maple Bourbon Cranberry Sauce
Ingredients
Directions
~ Marla Meridith
June 30, 2016
Recipe: Pumpkin French Toast
Ingredients
Directions
~ Marla Meridith
June 7, 2016
Recipe: Vegan Thai Chickpea Curry
My Vegan Thai Chickpea Curry can be made rather quickly in just one pan. Which is perfect for those hectic weekday nights. Sometimes we all need a break from meat….you won’t miss it at all with this dish!
Ingredients
2 cups jasmine rice, cook to package directions
2 tablespoons virgin coconut oil
1 cup diced red onion
1 clove garlic, minced
1 (15 ounce) can chickpeas, drained & rinsed
1/2 cup canned coconut milk
1 cup cherry tomatoes, halved
1 yellow bell pepper, diced
2 tablespoons thai red curry paste
2 tablespoons chopped fresh cilantro
salt & pepper to taste
Directions
Cook rice to package directions & while cooking…
Heat coconut oil over medium high heat until melted. Add onion & garlic, cook about 4 minutes until softened & fragrant. Add yellow pepper & cook another few minutes. Add chickpeas, curry paste, coconut milk & tomatoes, let simmer a few minutes. Mix well to combine. Season to taste with salt & pepper. Finish with chopped cilantro. Serve hot over rice.
~ Marla Meridith
June 1, 2016
Sweet Dumpling Squash with Quinoa, Bacon & Cheese
Ingredients
Directions
~ Marla Meridith
June 1, 2016
Sweet Dumpling Squash with Quinoa, Bacon & Cheese
