Recipes

“Fall”uary Oatmeal

Tropical-ish Kale Smoothie

Tex-Mex Tofu Scramble

Broccoli & Tofu with Crushed Red Pepper Infused dressing

Maple Oatmeal Breakfast Muffins

Lemony Mushroom, Pine Nut & White Bean dip

Green Citrus Ginger Pancakes

Yellow Split-pea Arugula Salad, with Shallot Vinaigrette

Saucy Roasted Red Pepper Socca with Caramelized Onions

Coconut Almond Biscotti

Quick Quinoa Breakfast bowl

Buckwheat Beer Bread & a Sweet Summer Marinade

Indulgent Mexican Wedding Cookies

Rise & Shine Juice

Quinoa Corn Bake

Red Miso Dressing

Banana Coconut ‘Ice Cream’

Spicy “Kitchen Sink” Quinoa

Coconut Curry Pumpkin soup

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