Ingredients 1 cup uncooked quinoa 1 large (or two small) head of broccoli, florets removed and chopped to a uniform size ¼ cup + 1 Tbsp. olive oil, divided 1-2 Tbsp. dijon mustard* 2-3 Tbsp. honey (or maple syrup for vegans)** juice of ½ lemon 1...
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Ingredients FOR THE SAUCE: 2 Tbsp. gluten free tamari or low sodium soy sauce if not gluten free 1 Tbsp. honey/maple syrup ⅛ tsp. dried ginger FOR THE RICE: 1 15-oz. can chickpeas, drained and rinsed 2 Tbsp. olive oil, plus more for cooking if...
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Ingredients FOR THE SALAD: 1 cup uncooked quinoa 1 Tbsp. olive oil 1 yellow squash, cut into bite-sized pieces 1 red bell pepper, cut into thin strips salt + pepper 2 cups shredded purple cabbage 2 green onions, chopped 1 handful cilantro...
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Ingredients 3 cups broccoli florets 8-oz. baby bella mushrooms, quartered 1 Tbsp. olive oil salt+pepper 1 package DeLallo Gluten Free Corn/Rice Spaghetti ¾ cup plain hummus zest 2 lemons 2 small cloves garlic, minced ½ tsp. red pepper flakes...
READ MOREINGREDIENTS Salad 2 heads of romaine 1 ½ cups halved or quartered cherry tomatoes, depending on their size ⅔ cup chopped seeded cucumber (about ½ medium garden cucumber) ⅔ cup chopped celery (about 2 ribs) ¼ cup pitted and halved Kalamata olives...
READ MOREIngredients 10 ounces (~6 cups) kale, loosely chopped or torn CHICKPEAS 1 15-ounce can chickpeas, rinsed, drained and thoroughly dried 1 1/2 Tbsp olive, avocado or grape seed, oil 2 1/2 – 3 Tbsp tandoori masala spice blend* (see notes for...
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