November 10, 2019
Recipe: Watermelon Granita
November 10, 2019
Recipe: Maple Cinnamon Skillet Roasted Sweet Potatoes
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Simple Strawberry Sauce
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Quinoa Breakfast Bowls
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Smoky Watermelon Jalapeño Margaritas
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Blueberry Cosmopolitan Cocktail
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Vegan Strawberry Coconut Ice Cream
We love this simple to prepare coconut ice cream. If you don’t have strawberries on hand use any berries you love!
Ingredients
2 cans (13.5 ounce) full fat coconut milk
1/2 cup pure maple syrup or agave
1 tsp vanilla bean paste
pinch of salt
2 1/4 cups (12 ounces) frozen strawberries, chopped into small pieces
Directions
Chill the coconut milk in the refrigerator overnight. Open the cans without turning them upside down. Carefully scoop some of the coconut cream into the bowl of a food processor. Carefully drain any water in the can. Place all of the coconut cream in the bowl.
Add the maple syrup and salt. Pulse until all is well combined and creamy.
Fold in 2 cups of the strawberries. Pour the ice cream batter into a 9×5 loaf pan, smooth with the back of a spoon if needed. Place the rest of the strawberries over the top. Cover with cling wrap.
Freeze for 2-3 hours or until you have ice cream. Consume within a few days.
~ Marla Meridith
November 10, 2019
Recipe: Healthy Oven Fries
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Vegan Maple Golden Milk
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Vegan Blueberry Chia Pudding
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Veggie Salad with Miso Dressing
