These breaded chick peas have become one of my favorite recipes for a meatless meal. They are packed with flavor and the outside gets nice and crispy with a crunchy inside. I use almond meal to bread these and I personally think that it adds the best flavor, but you...
Breakfast and Brunch Inroduction About this Recipe By: Caitlin Greene More Recipes Sweet Potato Hash brown Waffle Avocado Fudge Squares! Oh my! Creamy Chocolate Porridge (grain-free and full of veggies?!!) Whole(y) Grain Belgian Waffles! More Recipes Want Regular...
Breakfast and Brunch Inroduction About this Recipe By: Caitlin Greene More Recipes Sweet Potato Hash brown Waffle Avocado Fudge Squares! Oh my! Creamy Chocolate Porridge (grain-free and full of veggies?!!) Whole(y) Grain Belgian Waffles! More Recipes Want Regular...
I love pesto. The best part about pesto is that you can make so many different variations. I have made arugula pesto, parsley, cilantro…the list goes on really. Don’t get me wrong, I love a good basil pesto, but I like to experiment. Parsley has such a fresh flavor...
There is something about hemorrhages seeds that I just love. They have such a hearty flavor, and they are packed with protein and zinc to boot! I love adding them to salads, smoothies, fruit…anything really! Oh, and I love to top my avocados with them too. For...
PLANT BASED PIZZA THREE INGREDIENT 🍠 CRUST made from Japanese sweet potato (paleo and vegan!) This crust has three ingredients and it’s super flavorful (Recipe below) Topped it with vegan pesto, avocado, BALSAMIC SOAKED strawberries, arugula, toasted pine nuts, tahini...
