Now that I’m on a grain-free, vegetarian diet, I eat a lot of cauliflower. Since I eat so much cauliflower, I’ve discovered a super easy method of how to cut it into florets for use in whatever recipe you please.
For breakfast on our first day in Portland, Eric ordered a gorgeous bowl of yogurt and granola at the darling cafe at The Society Hotel. He loved it so much that he’s been eating a version of it at home nearly every day since. Being on a grain-free diet now, I set out to create a homemade grain-free granola recipe I could eat as well and here we are: Oat-free millet granola!
I always see recipes for homemade granola bars come through my Pinterest feed and I must admit I thought they seemed kind of fussy. But now that I’m on a fairly restrictive diet, I find it hard to find pre-made snacks that don’t contain ingredients I’m supposed to avoid. That’s where these awesome homemade granola bars come in, and they’re anything but fussy! They take about 5 minutes to throw together in a food processor, then refrigerate for 30 minutes or so and they’re ready to enjoy!
Three words: sweet potato salad. Crazy, right?! Like, is it cold mashed potatoes? Kind of. But in the best way and I swear you’ll love it.
Before you bypass this sweet potato salad recipe, hear me out. If you don’t like regular potato salad, you’re in luck! This side dish is completely different than what you’re probably imagining: no hard-boiled eggs or mayonnaise, which can both be a turnoff to some people. Instead, this fall-inspired side is basically mashed white sweet potatoes dotted with celery, red onion, dried cranberries and finished off with some fresh thyme leaves. Yes, you read that right: sweet potatoes! It’s an indescribable, tasty dish, so I hope you’ll try it yourself! Continue reading
Yes, I’m nearly a vegan. But I’m also human and I miss bacon sometimes. Luckily, I’m perfectly happy with a couple facon bacon recipes I’ve found on the internet! When I started my lectin-free diet, I decided I needed to quickly come up with a recipe for tempeh bacon that fit so I wouldn’t miss out on that familiar taste.
The best way to make sure your abundant cucumber bounty doesn’t go bad is to make them into refrigerator pickles! They last for months and get better as they hang out in your fridge. In my mind pickles go with everything: on burgers, in sandwiches, on an appetizer platter and my favorite: straight from the jar.
Tangy, sweet, pungent balsamic vinaigrette. Dang, is it good.
I take a salad for lunch nearly every day and sometimes I also have it for dinner. Bananas, right?! Who wants to eat that much salad? I do. And it’s because I have a secret weapon: homemade dressing.
Word of caution: If you’re trying to get more vegetables into your diet, don’t try to eat a few spring greens with tomatoes and bottled dressing from a shelf. That’s no fun at all and I can pretty much guarantee you’re not going to love it like I love my salads.
I haven’t purchased shelf-stable dressing in pretty much my entire adulthood because I think it leaves a lot to be desired. And when a lot is left to be desired, who’s gonna eat their vegetables?! Not me. Everyone needs more veggies in their life. That’s for certain.
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