November 10, 2019
Mexican Hot Chocolate Brownie Bites
November 10, 2019
Rhubarb Blueberry Tart with Shortbread Crust
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Vegetarian Sheet Pan Nachos
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Shamrock Chocolate Covered Pretzels
Ingredients
Directions
~ Marla Meridith
November 10, 2019
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
8 cups of seasonal summer fruit (anything you want!)
juice from 2 limes
1/3 cup agave syrup
a few tablespoons tequila
1 cup water
top with chopped mint & lime zest
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.
~ Marla Meridith
November 10, 2019
Pistachio Granola
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Roasted Strawberry Apricot Mini Parfaits
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Cherry Cobbler with Maple Oat Topping
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.
