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Make-Ahead Vegan Lunch Bowls Recipe

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Ingredients BOWLS: 2 cups dry quinoa , soaked for 15 minutes and rinsed 1 pound leafy greens , such as arugula, spinach, or romaine 1 large cucumber , chopped 1 or 2 bell peppers , chopped 1 pint cherry tomatoes , sliced in half 2-3 radishes , thinly sliced Green onions , chopped, for garnish Cooked beans (optional) CREAMY ITALIAN DRESSING: 1/4 cup water (plus 1-2 tablespoons to thin) 1/2 cup raw tahini 1/2 teaspoon salt 1 teaspoon raw apple cider … Read more

Make-Ahead Detox Roasted Vegetable Bowls Recipe

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Ingredients 2 pounds sweet potatoes , cut into 1-inch chunks 2 pounds brussels sprouts , trimmed and sliced in half 2 tablespoons extra virgin olive oil Aged balsamic vinegar (optional) Salt and pepper 2 cups dry quinoa 4 cups water 1 pound mixed greens 1 pound assorted chopped veggies , such as bell peppers or cherry tomatoes 1 batch Cucumber Tahini Dressing 1 batch Oil-Free Arugula Pesto Chopped green onion , for garnish Instructions Preheat the … Read more

Broccoli and Tortellini Salad Recipe

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Ingredients 6 slices bacon 20 ounces fresh cheese-filled tortellini ½ cup mayonnaise ½ cup white sugar 2 teaspoons cider vinegar 3 heads fresh broccoli, cut into florets 1 cup raisins 1 cup sunflower seeds 1 red onion, finely chopped Instructions Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. … Read more

Colcannon Recipe (Cabbage and Potatoes) Recipe

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Ingredients 3 lbs yellow or red potatoes peeled & quartered 1/2 cup cream 1/4 cup butter 6 slices bacon 1 white onion diced 1/2 head of cabbage (approx. 6 cups) 3 tablespoons butter melted Instructions Bring a large pot of salted water to a boil. Cook potatoes 12-15 minutes or until fork tender. Meanwhile, cook bacon in a large pan until crisp. Set aside to cool, reserve drippings. Add 1 tablespoon … Read more