This vegetarian stuffed zucchini recipe features a scrumptious and healthy filling made from quinoa, eggplant, onion, garlic, mushrooms and goat cheese. It works as both as a main dish or a side dish (served alongside chicken, beef, pork or seafood.)
These smoky blackeyed peas are easy to make in a pressure cooker (Instapot) or crock pot and you do NOT have to presoak the beans. The advantage of the pressure cooker is that you can get them on the table (and into your mouth) in right around an hour. They get their smoky flavor from a mix of bacon, smoked paprika and a ham hock.
Made with only 5 simple ingredients in 45 minutes the "trick" to this recipe is that you add the vinaigrette mixture to the cooked potatoes when they are warm. That lets the warm potatoes soak in all of the lemony, herby, garlic-y goodness. And it's Paleo, vegan, gluten-free, and Whole30 compliant.
Guacamole is my spirit animal. It’s definitely one of my all-time favorite foods, especially in the summer when the tomatoes and Jalapeno peppers are really fresh. All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity— will help to balance the richness of
This super quick and easy vegetable side dish comes together in less than 15 minutes and serves two to four people. Al dente green beans (Haricot verts) get an Asian umami pop from the sauteed mushrooms, onions and coconut aminos.
This delicious fried rice recipe is jam packed with vegetables and crispy goodness. It's vegetarian, gluten-free, and can be Paleo (if you make it with cauliflower rice.) And its a great way to use up leftover vegetables.
The crispy vegetable fried rice gets a burst of umami flavor from coconut aminos, a delicious sauce made from
