Decadent Flourless Chocolate Cake

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Directions

~ Marla Meridith

Spaghetti Squash with Roasted Tomatoes and Garlic

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~ Marla Meridith

Recipe: Chai Quinoa Breakfast Bowls

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~ Marla Meridith

Vegan Creamy Roasted Leek Soup

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~ Marla Meridith

Orzo Pasta with Roasted Broccoli & Chickpeas

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~ Marla Meridith

Recipe: Veggie Couscous Salad with Creamy Avocado Dressing

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~ Marla Meridith

Chickpea Enchilada Casserole

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~ Marla Meridith

Recipe: Lentil Salad with Goat Cheese and Roasted Beets

This healthy lentil salad is great for healthy lunches, picnics and potlucks.

Ingredients

1 pound dry lentils, rinsed and drained
2 1/2 cups water (or more if needed)
3 roasted beets, small chop
1 cup chopped red onion
1 cup currants
4 ounces crumbled goat cheese
1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh oregano leaves, chopped
salt to taste
Vinaigrette
1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon dijon mustard
1 teaspoon ground black pepper
1 teaspoon agave
1 teaspoon dried french thyme
1/2 teaspoon garlic powder
1/2 teaspoon curry powder

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/

Notes

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

Recipe: Key Lime Coconut Steel-Cut Oatmeal

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~ Marla Meridith

Recipe: Vegetarian Sheet Pan Nachos

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~ Marla Meridith

Recipe: Roasted Veggies & Quinoa Salad with Cilantro Lime Dressing

This wholesome #meatlessmonday salad is filled with summers best produce. Hitting up your veg with roasting is a great way to enhance it’s natural flavors. Our Roasted Veggies & Quinoa Salad is your finest answer to a delicious, nourishing meal that truly satisfies.

Ingredients

1/2 red onion, rough chop
1/2 sweet potato, cut into bite sized pieces
1 bell pepper (I used 1/2 each of yellow & red for color), cut into bite sized pieces
Handful of asparagus, trim off tough stems
A few gluggs of olive oil
a few pinches garlic salt
4 cups baby spinach leaves
1 container (8 ounces) pearl mozzarella, drained
1/2 cup chopped toasted
Cilantro Lime Dressing
1 bunch cilantro, trim the bunch 1/2 way down the stems
juice from 1 lime
1 tablespoon white wine vinegar or rice wine vinegar
pinch of garlic powder
salt & pepper to taste

Directions

Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Clean all veggies, pat dry & chop accordingly. Toss with olive oil, garlic, salt & pepper. Bake for 20-25 minutes or until the veggies are roasted & tender.

Put all dressing ingredients into a food processor or blender & combine well. Season with salt & pepper to taste. Makes 1/2 cup of dressing.

In a large bowl add a few cups of spinach, some quinoa & roasted veggies. Using a pair of tongs toss with dressing.

Plate & top with walnuts and mozzarella.

You can make the roasted veggies & dressing the day ahead of when you need it!

Serves 4-6

~ Marla Meridith

Recipe: Blueberry Sour Cream Popsicles

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~ Marla Meridith