basil & biceps

The best comforting soup you can make at home! Also, beats any take out ramen, in my opinion. Within 30 minutes you have a flavorful broth perfect for dinner. Ingredients: - 1 carton low-sodium vegetable broth - 1/4 cup miso paste, I use mellow white - 2 cups water - 5-8 garlic cloves - 4 green onions - 2 cups shredded green cabbage - 1/2 block extra firm tofu - 1/2 tsp ginger powder - 1 tsp sesame oil - Salt to taste Brown rice noodles (I use this brand) Directions: 1. Place

Crispy Cauliflower: - 1 head cauliflower - 1 cup chickpea flour (I like this brand) - 1 cup water - 1/2 tsp Himalayan salt - 1 tbsp avocado oil (I like this brand) Directions: 1. Preheat oven to 375 F 2. Break down cauliflower into florets. I find it best to use a pairing knife and cut florets off stock. 3. Prepare your batter in a small bowl, use a fork to ensure no lumps. 4. Dump each floret into batter and shake off excess with fork. 5. Grease a parchment lined baking shee

Ingredients: - 1 box organic lasagna noodles - 2 packages of Beyond Meat beefy crumbles - 1 to 1 and 1/2 jars of Roa’s Homemade marinara sauce or any other good marinara sauce - 1 package of Daiya mozzarella cheese - 1 package of Follow Your Heart parmesan cheese - 1 to 1 and 1/2 containers of Tofutti ricotta cheese - 3 tbsp of Chosen Food’s avocado oil (divided) - 2 large zucchini - 1 lb crimini mushrooms - 1/2 red onion, thinly sliced - Himalayan salt and pepper to taste -

If you follow me on Instagram, you know how much I love Asian cuisine. Stir frys, rice bowls, noodle salad, fried rice, all of that I’m a sucker for. I used to go to this Chinese food place by my house at least once a week, it wasn’t healthy what so ever but I loved it! There’s just something about the flavors in Asian cuisine that just do it for me. One thing that I have always loved is Pad Thai, it can be pretty heavy at times but I think I cracked the code on this one. Aft

I have many memories of making chili growing up. Whether it was with my mom or making it by myself. I remember there was this specific premade mix my family would always have on hand. It contained every spice needed and directions on how to make the perfect chilli. It seemed like we were always having chilli, makes senses because it is so easy to make. We would serve it in bowls, make chilli dogs, even chill burgers sometimes. Since I stopped eating meat, I’ve turned to canne