Quinoa Salad with Green Veggies & Macadamia Nut ‘Feta’

Quinoa Salad with Green Veggies & Macadamia Nut Feta

This salad is full of all the stuff that you think about eating as you slice off another piece of buckwheat toast for your second meal of avo toast in one day. Even better, it’s the kind of thing that you can make once at the beginning of the week to guarantee yourself at least one solid meal every day that week. You can even make it the following week without getting tired of it by mixing up some of the ingredients.

Quinoa Salad with Green Veggies & Macadamia Nut Feta

Quinoa, the protein-rich non-grain is one of my faves. If soaked and cooked properly, it tastes neutral and has a really nice texture. Soaking it also makes it far easier to digest. If you think you’re not a quinoa fan, try cooking it this way, or take the time to make this recipe (it’s pretty straight forward), and you’ll change your mind. Switch it out for buckwheat or millet, if you need a change.

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Avocado Caprese Salad

Vegan Avocado Caprese Salad

Not eating cheese is hard, maybe the hardest of all of the ‘not eating’ challenges. Whether it’s because you’re addicted (did you know the casein in dairy is actually addictive?) or if it’s because you’re on an American road trip and everything seems to be covered in blue cheese/blue cheese dressing/sour cream or stuffed with cheese, it isn’t the easiest thing to avoid.

Vegan Avocado Caprese Salad

It’s worth the effort though; there are a few problems with dairy:

1) It can cause inflammation (promoting the development of cancer among other diseases/disorders)

2) The way it is most often commercially processed/pasteurized can damage the proteins and make it hard to digest.

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Eggplant Aioli

Eggplant Aioli

A side effect of filling up people’s fridges every week is noticing what is already in them. I love knowing what people have in their fridge; it helps me to understand their taste buds and food habits and basically cook for them better. Usually they’ve cleared it out to make room for my food, so it’s just the food in the door of the fridge left.

Eggplant AioliKetchup and mustard, hot sauce, mayo, pickles , salsa, maybe some probiotics and fish oil, it’s pretty standard for most people. I’m slowly trying to add recipes to this site to replace those condiments. I know it’s not a perfect science, the reason that those ingredients are in the door of the fridge is because they keep forever, and I am giving you healthier but perishable recipes. I still think it’s nice to have a healthier alternative if you find that any of those condiments have high turnover because you or your family are actually consuming a lot of them.

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Green Asparagus Soup

Green Asparagus Soup

Did you know in traditional French cooking, if you see the word ‘princesse’ in the name of the dish, you can usually assume there will be asparagus in it? For example Princess Omelette (Omelette Princesse) is an asparagus omelette.

Green Asparagus Soup

I think it is because the asparagus tips look like small crowns. Regardless, I think they need to make a Disney movie about this, they could just call it Princess Movie (Filme Princesse). Imagine a bunch of little kids singing about asparagus, dressing up as asparagus for Halloween (or just everyday), and possibly asking for asparagus for dinner (‘Mommy, why does asparagus season have to be sooooo short?!’) I seriously think I’m onto something.

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