by Pamela Connor | Sep 19, 2018 | Breakfast, Recipes
Vegan Frittatas! We use chickpea (garbanzo bean) flour, which is high in protein and fiber in place of the eggs. It cooks up egg-like and custardy when mixed with water and baked. You can find chickpea flour in the specialty flour sections of your regular grocery...
by Pamela Connor | Sep 19, 2018 | Main Dish, Recipes
Have your pasta and eat it too! Spaghetti squash is a great stand in for traditional pasta. You could also use lightly steamed spiralized zucchini. Prep Time: 45 minutes Cook Time: 1 hour 30 minutes Ingredients: 2 medium spaghetti squashes 1 tablespoon extra-virgin...
by Pamela Connor | Sep 19, 2018 | Main Dish, Recipes, Soup
Serves 4 This Crockpot Chicken Tortilla-less soup is perfect for a quick weeknight dinner after a busy day, or as an easy lunch to last you the week. Prep Time: 20 Minutes Cook Time: 4 Hours Ingredients: 2 T olive oil 1 yellow onion, diced 1 red bell pepper, diced 1...
by Pamela Connor | Sep 19, 2018 | Main Dish, Recipes
Serves 8 Indulge in chili pie without going overboard on calories, salt, or sugar with this vegetarian version that’s loaded with beans and vegetables. Swap salt for spices like cumin and chili powder to boost flavor and substitute white sugar for a healthy...
by Pamela Connor | Sep 19, 2018 | Recipes, Sweet Treat
Here’s a fun treat and a great way to get the nutritious chia seed into your diet! As your nut milk simmers on the stove, it is flavored with cocoa powder, cinnamon, ginger, and turmeric, and then sweetened with a couple of Medjool dates. These elements infuse...
