I am a huge lover of salads. I could eat them everyday. Probably why I have so many salad recipes on my blog. The latest is this Balsamic Kale Chickpea Salad.
It has all my favorite flavors in one yummy salad recipe! It takes no time at all to throw together.
This salad would be great for parties. It’s vegan and gluten free. Super healthy and tasty. This recipe calls for removing the stems from the kale. Don’t throw them away. You can save them for juicing or homemade vegetable broth.
Asian Chopped Salad. I just love salads of all kinds. I eat them all year long. My husband made this Asian Chopped Salad this weekend and it was a huge hit. I can see it going in our regular rotation.
This recipe makes a lot, so it would be great for parties. For the dressing, he slightly tweaked our Thai Peanut Sauce recipe and it came out great!
If you love salads too, you may also like this post. I also have a post filled with salad dressing recipes that is worth checking out.
If you are avoiding soy, you can use green peas instead of the edamame. I also think toasting the cashews would give them an extra punch of flavor. This salad is vegan and gluten free.
Hello, guys. I’m filling in for Melissa while she spends some time with her family. My name is Olena and I am an author of Clean Eating Recipes blog – iFOODreal. Although I’m not vegan, our family’s meal focus is plant based with meat or fish once per week and limited amount of dairy products. We also strive to eat organic and local as much as we can.
As you know, when eating whole foods deli meat is not an option anymore. Frankly, even few natural and organic ones I was able to find do not fit my understanding of eating clean. That is when quick and easy spreads come in handy.
We are about to go on vacation and I needed to use up some bananas. So I made these 4 Ingredient Banana Coconut Cookies. These were a cinch to make! Less than 20 minutes.
I added chocolate chips to mine, but that is totally optional. I can see raisins also working well in this recipe. These cookies are healthy enough for breakfast! 🙂
This recipe is super easy. Vegan, gluten free and grain free. I used quinoa flakes, so there is a nice protein boost in here as well. If you don’t want to use quinoa flakes, you can always use quick oats in place of them. These cookies freeze great, so make a big batch and freeze some for busy mornings.
I made you some Almond Orange Muffins! The other day, I wanted to make some muffins. I asked everyone in the Facebook group I run.
Several people mentioned Almond Orange Muffins. I love that flavor combo, so that is what I made. They came out so good!
Kids liked them too. I am a big fan of almond flavored anything. My Flourless Almond Joy Brownies and my Almond Joy Energy Bites are also good examples. These healthy muffins would be great for on the go.
This healthy muffin recipe is vegan, gluten free and oil free. You can make a big batch ahead of time and freeze some for quick breakfasts on the go. I hope you enjoy these muffins as much as we did.
Omg you guys! Lentil Sloppy Joes! Where have these been my whole life??? Seriously delish. The first batch of lentil sloppy joes went so fast that I had to immediately make a second batch. I got the idea when someone posted a picture of their dinner in the Facebook group I run. The girl who posted said she made up the recipe in her head with no measurements.
So I searched Pinterest and found this recipe. I made mine slightly different with a few less ingredients. Trying to keep things simple. I used lettuce wraps for my lentil sloppy joes, but you can also use burger buns if you prefer. If you love lentils, you may also like my red lentil soup and my green lentil salad.
These healthy sloppy joes are vegan and gluten free. Very easy and kid friendly too. You can eat them in a lettuce wrap like I have pictured, or you can serve them over a baked sweet potato. I have also added avocado and vegan sour cream to this. The sour cream is so good!