Whole Food Lentil & Quinoa Breakfast Patties
Whole Food Lentil & Quinoa Breakfast Patties Ingredients Try to buy everything organic. Here’s why.
2 1/2 cup lentils, soaked and cooked
Gluten-Free, Dairy-Free Butternut Squash Lasagna
Gluten-Free, Dairy-Free Butternut Squash Lasagna Ingredients
2 large butternut squash 1 1/3 cup raw walnuts, soaked
Creamy (Dairy-Free) Tomato Soup by Jules
Creamy (Dairy-Free) Tomato Soup by Jules Ingredients 2 tablespoons oil or cooking fat of choice
Green Beans with Cranberries, Bacon and Goat cheese by Gina Matsoukas
Green Beans with Cranberries, Bacon and Goat cheese by Gina Matsoukas
1½ pounds green beans, washed
Gluten Free Chicken Enchiladas Verde by Carol Kicinski
Gluten Free Chicken Enchiladas Verde by Carol Kicinski 1½ pounds tomatillos 1 large white or yellow onion
Herb and Caper Crusted Salmon
Herb and Caper Crusted Salmon 1 cup loosely packed parsley leaves 2 Tablespoons fresh dill
Chickpea Fritters by Minimalist Baker
Chickpea Fritters by Minimalist Baker
1 flax egg (1 Tbsp (7 g) flax seed meal + 2.5 Tbsp (37 ml) water)
Gluten Free Migas Recipe by Carol Kicinski
Gluten Free Migas Recipe by Carol Kicinski 4 tablespoons grapeseed or vegetable oil, divided use
Gluten Free Vegan Gumbo Recipe by Carol Kicinski
Gluten Free Vegan Gumbo Recipe by Carol Kicinski 1 bag Hurst Family Harvest Tri-Bean Soup Mix
Wild Rice and Cranberry Stuffing with Walnuts
Wild Rice and Cranberry Stuffing with Walnuts 2 tablespoons olive oil 2 yellow onions, finely chopped