Vegan Butternut “Cheesy” Cauliflower
On a day to day basis, I try to eat a healthy, whole foods diet, incorporating a lot of fresh vegetables and fruits. This means salads (like kale waldorf salads and salmon salads in avocado cups) and smoothies (such as this blueberry spinach mint smoothie) are a big part of my diet. I prefer it that way, as these foods really help me feel my best (and they’re delicious – especially now that spring is here!). But sometimes, the craving for comfort foods crops up. Usually, for me, that craving comes in chocolate form. The other day, however, the desire for macaroni and cheese revealed itself.
You know, revealed itself in the way that those weeds are “revealing themselves” in my garden right now. One day, there’s one or two, and before I have a chance to blink, they’ve taken over.
But when you’re on a gluten-free (and mostly grain-free), dairy-free diet, macaroni and cheese isn’t something that’s usually on the menu. Fortunately, the fridge and freezer were pretty well-stocked. I had plenty of Lexie’s raw nacho cheese left over from a few days’ prior, and I had butternut puree in the freezer from last fall that needed to be used up. With a few other ingredients, I managed to make a creamy, intensely satisfying “cheesy” dish that wasn’t going to wreak havoc on my digestive system, and packed a pretty good nutritional punch to boot. Definitely a win-win.
Get Alta’s Butternut
Farmers’ Market Veggie & Quinoa Stir-Fry
This guest post is from Cara Lyons from Cara’s Cravings.
In my next life, I’m going to live somewhere with year-round farmers’ markets. Heck, I keep telling my husband we’re going to do it in this life but we haven’t bit bullet. That’s what happens when you get comfy in a home that’s not too far from all your family and friends. But if they knew what they were missing, wouldn’t they pack up and come along with us?
What is so special about farmers’ market veggies? They are…
- Prettier than anything I see in the grocery store, even with their naturally quirky imperfections
- Colorful and sweet smelling, the way only freshly-picked, less-traveled produce can be
- Lovingly grown by people who care just as much about what’s going in your body as you do
Here in New England, we’re still a month away from farmers’ markets, but that doesn’t stop me from choosing what’s most seasonal and organic in the grocery store. When summer and early fall roll around, I’ll be giddily filling up my reusable bags with more locally-grown, seasonal produce than my husband thinks we can eat. What’s my secret, besides giant salads and nutrient-packed smoothies?
TBP Friday Faves: Springtime Sprouts
Spring is in the air and we’re getting ready for our outdoor Farmer’s Market season.
We are lucky enough to have a sprout farmer at our market. She grows and sells a wide variety of beautiful, nutritious, and delicious sprouts.
But every now and then, I like to grow my own sprouts. Sprouting at home is affordable and it’s a fun activity to do with your kids – they love watching the sprouts grow quickly over a few days.
Sprouts are really high in antioxidants (especially Vitamin C) and they’re so versatile – eat them in a salad, on a sandwich, over stir-fry…my kids will even eat them by the handful and that makes me super happy!
Here are some sprouting how-to’s and some great recipes featuring sprouts.
Keep reading for more Friday Faves
Tips for Frugal Meals ~ and Indian Lentil Recipe
You’ve heard it or you’ve said it yourself, right?
“Eating healthy costs too much money.”
Of course, there aren’t
- coupons for organic broccoli
- BOGO’s on pastured chicken or
- “catalinas” on coconut sugar
Sigh.
Those of us interested in eating healthier whole foods and doing so on a budget must look to other means to make budget friendly meals.
I’ve learned how to save money on whole foods the hard way.
Keep reading for Adrienne’s Tips for Frugal Meals and a recipe for Indian Lentils…
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