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Thai Grilled Corn and Peach Quinoa Salad

Submitter’s Name: Hilary Thomas

Salad Ingredients

1 cup uncooked quinoa 1/3 cup olive oil 3 tablespoons rice vinegar 2 tablespoons low sodium soy sauce 1 tablespoon sambal oelek chili paste 1 tablespoon honey 2 teaspoons fresh ginger grated 2 teaspoons finely chopped lemongrass optional pepper 4 ears grilled or roasted corn kernels removed 2 ripe peaches thinly sliced 1 cup fresh basil roughly chopped 1/2 cup fresh mint roughly chopped 1/4 cup fresh cilantro roughly chopped 2 green onions chopped 2 Fresno chilies seeded + chopped 1 cup cherry tomatoes halved 6-8 ounces feta cheese crumbled 1 avocado sliced 1/2 cup toasted pepitas shelled pumpkin seeds handful of microgreens

Multi-grain Black Bean Lime Salad

Salad Ingredients

1 Package TJs Multigrain Veggie Mix Thawed (see photo). Note be sure to get this one, there is another package that is similar but it includes other added items)
Handfuls of any hearty mixed greens or TJ Cruciferous Crunch
1 can black beans drained and rinsed
Handful chopped cilantro
Roasted chopped almonds

Chilled Cucumber Avocado Soup

Recipe Submitted By: Catherine T.
Date: June 3rd, 2017

Ingredients

Ingredients 2 small ripe avocados 2 large cucumbers 3 tbs lime juice Dash of Cayenne Pepper Salt and Pepper to taste 1 1/2 tbs of chopped fresh basil for garnish Optional: Chili Lime Spice for garnish

Cookies for Breakfast

Recipe Submitted By: Ruth Rosenthal May 7th, 2017

Ingredients

cookies for breakfast makes 12 cookies

1 1/4 cups gluten-free rolled oats (not quick-cooking) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/2 cup almond flour 1/4 cup brown rice flour 1/2 cup mashed ripe banana (about 1 large banana) 1/2 cup smooth almond butter, stirred (I used crunchy peanut butter and it tasted great!) 3 tablespoons pure maple syrup 2 tablespoons ground flaxseed 3 tablespoons liquid virgin coconut oil 1 teaspoon pure vanilla extract 1 cup add-ins of your choice (Laura recommends dried blueberries, pumpkin seeds, and chopped walnuts.

Crispy Almond Butter Choco Chip Cookies (credit: Oh She Glows)

Recipe Shared By: Jessemy

1 T. ground flaxseed 1/4 c. vegan butter or coconut oil (I used coconut oil) 1/4 c. almond butter (no sugar added) 1/2 c. sucanat sugar or brown sugar (I used 1/4 c. maple syrup) 1/4 c. coconut sugar or natural cane sugar ((I used 1/8 c.) 1 t. vanilla extract 1/2 t. baking powder 1/2 t. baking soda 1/2 t. fine grain sea salt 1 c. oats blended into flour 1 c. almonds blended into meal (I used Bob’s Redmill Almond Flour) 1/4 c. mini dark chocolate chips (or you could shave part of a 70% cacao bar)

Tuna & Avocado Salad

Recipe Shared By: Lori Levy

Ingredients 3 (15 oz) cans of light tuna in water 2 large avocados pitted, peeled, sliced 1 small red onion sliced 1 English cucumber sliced 1 fresh jalepeno, chopped without seeds 1/4 cup of chopped fresh cilantro Equal amounts of fresh squeezed lemon juice and olive oil (2 TBSP) Salt and Pepper to taste

Parsnip Parsley Soup

Recipe Shared By: Catherine T.

Ingredients 2 Tbsp coconut oil 3 leeks, cleaned and sliced (green and white parts) 2 Tbsp olive oil 1 1/2 to 2 pounds parsnips, peeled and chopped 3 strips lemon zest, use a peeler and make strips 1 in x 2 in approx 1-2 teaspoons salt 6 cups vegetable stock 2 cups finely chopped fresh parsley 1 tablespoon lemon juice Salt and Pepper to taste