This soup brings back childhood memories. My mom used to pair this soup with her [potato-peas-carrot based] veggie burgers and they went so well together. The simplicity of the soup is what makes it so divine. Adding peas, corn and green beans is always a great option. You can also top it with croutons or toasted chickpeas. Seriously, this soup is so easy, delicious and versatile!
Read MoreGarlicky Chard
Want to take a break from kale? Give chard a chance. It’s a nutritious green and makes a great warm salad. I made this super easy warm chard-red quinoa salad in less than 15 minutes for a quick lunch. Its loaded with garlic and I topped it with tomatoes to add some freshness. You can add other veggies for more color and taste, add an egg, grilled tofu…this has endless possibilities!
Read MoreBlood Orange Juice
Oh its citrus season and I’m loving it! I wasn’t feeling well last week and all I wanted was some fresh juice. I had a bunch of these beauties so I decided to “juice” them. I don’t own a juicer so I improvised.
Read MoreEdamame with Matcha Salt
Remember the vegetarian ramen I made with matcha noodles? Well, the matcha obsession continues. Instead of using plain sea salt for the edamame pods, I added matcha to it. This instantly made my mid-afternoon snack extra special.
Read MoreBlack Bean [Open] Quesadilla
Want an easy and healthy weekday dinner? Well, here it is! You can make this Black-Bean Dip in advance and use it any day of the week. You can toss the black bean mixture over romaine lettuce, add some cheese and you have a taco salad. You can also make these super delicious and easy open quesadillas.
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