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 MoreStrawberry Tart
This is The Mess I Make’s take on Sprouted Kitchen‘s Summer Peach Tart. I’ve been wanting to make this tart since I laid my eyes on it and the day has finally arrived. I decided to make this for my sister-in-law’s birthday since she’s not a huge fan of cake. Since peaches aren’t in season, I decided to go with strawberries. I wish persimmons were still around because they would have made a great replacement. Oh well, I’ll have to make this tart again in the fall.
Read MoreTofu Stir-Fry
This is a perfect weekday dinner. It needs minimal prep and doesn’t take that long to cook. Add your favorite veggies and make multiple variations of this stir-fry.
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