Tofu Spinach Quiche Interested in uplifting stories on the natural world, sustainable communities, simple food, and new thinking on how to live well? Please enter a valid email address and try again! No thanks quinoa salad with black beans, avocado and cumin-lime dressing — Eating for England This is my kind of salad. I’ve written before about how awesome grain salads are as a go-to lunch option in the warmer months. I like big batches of things. Soups in the winter, salads in the summer. Usually my grain salads lean towards Mediterranean flavours but this one has a Mexican spin. Make this up on a Sunday afternoon and eat it through the week for lunches, you know, when it’s 100F (38C) outside (really, Minneapolis?). Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing serves 4-6 Ingredients 1 cup dry quinoa, rinsed1 tbsp olive oil or coconut oil1 3/4 cup water1 can black beans, drained and rinsed1 avocado, chopped into chunkshandful cherry tomatoes, quartered1/2 red onion, diced1 small clove garlic, minced1 red bell pepper, chopped into chunkssmall handful cilantro, diced1 limes, juiced1/2 tsp cumin1/2 tbsp olive oilsalt, to taste Directions Warm the olive/coconut oil in a medium saucepan over medium heat. Tagged as: Gluten-Free, Grains, Salad, Vegan, Vegetarian
25 Vegetarian recipes you can cook in under 30 minutes We are big fans of spending quality time on food and eating. Eating is one of the most important things you do all day long, so for physical, mental and spiritual health, it is vital to spend time and thought each part of the process from selecting ingredients and recipes, to preparing your food, to enjoying your meals to their fullest. But we also know that sometimes weeknights can be hectic and you want to have some recipes handy that are healthy and delicious but that come together in a hurry when needed. © Jaymi Heimbuch1. © Jaymi Heimbuch2. © Jaymi Heimbuch3. © Jaymi Heimbuch4. © Jaymi Heimbuch5. © Jaymi Heimbuch6. © Jaymi Heimbuch7. © Jaymi Heimbuch8. © Jaymi Heimbuch9. © Jaymi Heimbuch10. © Jaymi Heimbuch11. © Jaymi Heimbuch12. © Jaymi Heimbuch13. © Jaymi Heimbuch14. © Jaymi Heimbuch15. © Jaymi Heimbuch16. © Jaymi Heimbuch17. © Jaymi Heimbuch18. © Jaymi Heimbuch19. © Jaymi Heimbuch20. © Jaymi Heimbuch21. © Jaymi Heimbuch22. © Jaymi Heimbuch23. © Jaymi Heimbuch24.
Lemon Blackberry Breakfast Cookies (Gluten, Egg, and Dairy-Free) + Why I'm Going Gluten Free Lemon Blackberry Breakfast Cookies are gluten, egg, and dairy-free and taste fabulous! Enjoy for a quick and healthy breakfast or snack. This post has been about a month in the making, and when I have news to share I don’t beat around the bush. Ok, ok – bush lightly beaten around. Specifically, I was recently diagnosed with Celiac Disease which means I cannot eat gluten found in wheat, barley, nor rye as it damages the lining of the small intestine, preventing it from absorbing vital nutrients. Many people have asked if I’m “going gluten free” over the past month after noticing me sharing gluten free recipes and products on Instagram and Facebook. I’m still learning about celiac disease but from what I’ve researched and my doctor has agreed to is that the disease can lay dormant in some people only to be triggered or “awakened” by traumatic events to your body – think a car crash or unplanned emergency c-section. Clear head, a healthy weight, and energy through the roof. Directions:
Vegan Recipe: Best Banana Bread Ever Looking for a super-tasty, quick and easy treat? A healthy snack that even your mother would love? Stop right now and make this banana bread recipe! Best Banana Bread Recipe Ever 3 ripe bananas, mashed with a fork1/4 cup oil1/2 cup honey1 & 1/2 cup whole wheat flour1/2 teaspoon salt1/2 teaspoon baking soda1/2 cup wheat germ Preheat oven to 375 degrees. Pour into oiled bread pan and bake for 20 minutes. Recipe Substitutions: Vegans can substitute agave nectar or maple syrup for honey, and you can cut the amount of sweetener down to your taste.Quinoa or brown rice flour can replace the wheat flour to go gluten-freeWe use olive oil, and have made it with as little as 1 tablespoon of oil for a low-fat banana bread.I don’t ever use table salt, which is only sodium chloride. This is a very versatile recipe. You could probably fry it up like pancakes or fried cookies, or spread it thin and dry it, like banana jerky. [Image: ian_ransley at Flickr]