This lemony and packed full of herbs tabbouleh is made gluten free with sprouted brown rice.
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Leftover cooked rice and not sure what to do with it? Try making this sweet breakfast pudding
Classic bruschetta with fresh tomatoes, basil and garlic
Brussels sprouts tossed with hazelnuts go perfectly on grilled bread with creamy burrata and truffle honey.
Brussels sprouts are finely shredded and tossed with apples, walnuts, avocados and pomegranate seeds in a light citrus dressing. This salad is perfect for a large group.
My vegan take on buffalo wings. Tender cauliflower bites are dipped in a tempura-like batter, fried until crispy and then doused in buffalo sauce.
Tart and sweet apples are cooked down with Bourbon, cinnamon and maple syrup.
Red quinoa is tossed with black beans, roasted butternut squash and pumpkin seeds then coated in a light and tangy dressing.
Parmesan coated pasta is both creamy and salty. Pairing perfectly with sweet roasted tomatoes.
Baby tomatoes, fresh mozzarella and basil are tossed with pasta in a creamy pesto sauce for this simple, summer dish
These mini cheescakes are vegan, no-bake and contain no refined sugar. The best part is the vegan salted caramel drizzled on top.
The longer this lemon and oregano oil sits, the stronger and more flavorful it gets.
This moist cornbread is flavored with brown butter, chives, corn and sharp cheddar cheese. Perfect with chili, BBQ or roast chicken.
This light and refreshing tea with tart cherries, fresh thyme and lemon is perfect for the summer.
Chia seeds help boost your energy and lower cholesterol. This pudding is easy to make and you can top it with anything you like. Who doesn't need a little extra energy in the morning?
Tomato and Onion Focaccia
Little Gem Salad with Citrus Turmeric Dressing
Grilled Avocado and Chicken Salad
Roasted Acorn Squash Soup
©2020 Megan Mitchell