30 days, 30 recipes. if you miss a day, double up on another. no big deal. ingredients should be mainly plant-based, dairy-free, and “clean.” we’re talking greens (and other things from the ground), milk from a nut instead of an animal, and whole grains rather than refined. think fresh and not processed. so start your research and make your shopping list. nows the time to try that vegan salad dressing you heard about or those raw almond butter cookies you saw on the internet. maybe you try some hemp seed in your oatmeal one morning. whatever it is thats new for you--take a photo, list your ingredients and SHARE it. this is going to be oh so fun! it’s a veggie party and everyone is welcome--just let me know if you or a friend wants into the FB group. and oh yeah, our hashtag is #30daysofGOODFOOD....yum on.
I gave up sugar for lent (including fruit, yikes!) but my body woke up begging for fruit today, so I listened (after all, listening to you body is way more important than imposed rules sometimes). It’s a busy day of homework and editing so I grabbed a delicious lunch smoothie from Greenlife Asheville. Try putting these ingredients together at home! Green as green and sweet as sweet could be!
Hey everybody! I’m a crazy busy person and haven’t got around to posting yet, but I had to share the fiesta bowl dinner that I made the other night. Unfortunately I didn’t get a picture, but trust me, it was beautiful, easy, and cheap! The following is what I made for one serving. You can adjust based on appetite or preference.
Fiesta Bowl Fixins (that’s southern for ingredients) 1 small sweet potato 1/2 cup black beans (organic bpa free can, wash and rinse) 1/4 avacado 1/2 small red pepper 1/2 small yellow onion fresh cilantro fresh lime
I roasted the sweet potato about 50 minutes at 450 degrees. While the potato roasted I rinsed beans, sliced avacado (smear the leftovers with lime juice to keep ugly brown color at bay, if desired), sliced lime, rinsed and separated cilantro goodness, and picked out a pretty bowl :) At about 10 minutes till the potato was done I threw the onions in a sautee pan sprayed with olive oil to sweeten up a bit, then at 5 minutes threw in red pepper, and black beans. Peel the skin of the sweet potato and cut into course chunks in the bowl. Top with black bean mixture, avacado, lime, and cilantro. Colorful, gluten-free, vegan dinner. So good.