This is a very easy to make quick 15-minute salad. You can either use a can of black beans or do what I did and use a 1/3 cup of dry bean cooked in 4 cups of water which should turn into 1 cup of cooked black beans when drained. Continue reading “Black Bean Mango Quinoa Salad”
Butternut Squash Apple with Homemade Hummus Pita Pocket. Make the Butternut dish as a side dish the night before and then serve in your lunch the next day!
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This is a great make and take salad for potlucks or picnics!
Continue reading “Red Cabbage Quinoa Salad”
These Yam Kale Balls are delicious and work well as appetizers, sides or for lunches the next day. They also freeze well.
Continue reading “Baked Yam Kale Balls”
This a soup I made the other evening using an acorn squash I was gifted while visiting a good friend’s organic farm in the interior of bc. I love making soups in the fall especially and this one is an original recipe due to the desire to add a little more “heartiness” to the soup by the way of green mung dahl beans. If you don’t have green mung dahl beans you can use green split peas instead.
Continue reading “Acorn Squash Hearty Fall Soup”