Avocado Toast


Avocado toast with turkey bacon and lemon green tea. I mash half of an avocado with a squeeze of fresh lemon juice, 1/4 jalapeño pepper, a pinch of garlic salt, and sprinkle red chili flakes and cracked black pepper on the top! 

Pad Thai 

Pad Thai noodles with edamame, egg, and green onion. This simple, yet delicious dish, is a quick and easy recipe with many variations including chicken, shrimp or tofu. 

Ingredients

  1. 1 (12 oz) package of rice noodles
  2. 1/2 cup edamame (shelled) 
  3. 1/4 cup of grapeseed oil 
  4. 4 large AA brown organic eggs 
  5. 1 tablespoon white wine vinegar
  6. 2 tablespoons fish sauce
  7. 3 tablespoons white sugar (or substitute 1 1/2 agave syrup)
  8. 1/8 tablespoon crushed red pepper
  9. 1/4 cup crushed peanuts
  10. 3 green onions, chopped
  11. OPTIONAL ADDITIONS; 1 pound boneless, skinless chicken chopped into cubes, 1 pound medium shrimp deveined, or chopped tofu. Also 2 cups of bean sprouts. 

Directions

  1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
  2. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Add softened noodles, edamame and vinegar, fish sauce, sugar (or agave) and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. 
  3. Garnish with crushed peanuts and chopped green onion. 

Baked Salmon and Artichoke 


Tonight’s dinner menu; baked salmon with garlic, lemon, buttery spread, and fresh dill with roasted sweet potatoes and a steamed artichoke with a basil vegan mayo dipping sauce. Absolutely delicious! 

Ingredients for Vegan Mayo Dipping Sauce

  1. 1/2 cup of veganaise (vegan mayo)
  2. fresh lemon juice (1/2 lemon)
  3. 1 garlic clove (minced) 
  4. 1-2 small basil leaves, finely chopped

Directions

  1. Mix all ingredients in a small bowl and serve with steamed artichoke

White Bean, Quinoa, and Spinach Stew

A delicious Sunday night dinner. This white bean, multicolor quinoa, and spinach stew with a warm piece of gluten free corn bread, hit the spot! Easy to make, packed with goodness, and full of flavor!

Ingredients 

  1. 1 1/2 small white beans rinsed
  2. 6 cups of vegetable stock, chicken stock, or water
  3. 2 large garlic cloves, peeled and crushed
  4. 2 small sprigs Rosemary
  5. 2 sprigs thyme
  6. 3 large sage leaves
  7. 26 oz. chopped tomatoes in the juice
  8. 1-2 cups of spinach leaves (or kale, chard)
  9. Salt and pepper to taste

Directions

  1. Put the beans in a large pot and add enough water to cover them by at least 2 inches. Add a large pinch of salt. Bring the water to a boil and boil hard for 2 minutes. Turn off the heat, cover the pot and let the beans soak for at least an hour, and up to 4 hours.
  2. Drain the beans and return them to the pot. Add the vegetable stock or water, garlic, herbs and a couple pinches of salt. Bring the beans to a boil over high heat. Lower the heat, cover, and simmer for 30 minutes. Add the tomatoes and spinach and simmer gently, uncovered, until the beans are tender (30 to 60 minutes more), stirring occasionally. If the soup seems too thick at any point, just add a little water.
  3. Season to taste with salt and pepper. Remove the herb sprigs.
  4. The gluten free corn bread is a mix from Trader Joes. Follow instructions on the box, substitute the milk for Rice, or Almond milk.