![]() We’d love to hear from you! Our hope is to feature REAL couples in the South – your inspiring friend, super talented cousin, or neighbor with the cutest house – the kind of person everyone would love to “e-meet. We’re so grateful to Dana and John for sharing their favorite meals with us! Be sure to follow along with them on their blog, Minimalist Baker, as well as on Facebook, Twitter, and Instagram. I love their moist, slightly dense texture and how they taste just like an oatmeal chocolate chip cookie, only healthier! I whip them up whenever I’m craving pancakes (which is rather often). Oatmeal Chocolate Chip Cookie Pancakes: Hands down, my favorite pancakes of all time, and the recipe that started it all on Minimalist Baker. This is technically cheating because I haven’t made it yet, but it’s on my menu plan for this week! I mean, look at all those flavors and textures! Amazing.ġ0. Shawarma Nachos: This recipe from My Name is Yeh looks like absolute perfection. Every time spring rolls around, I find myself reaching for this recipe as often as I can.ĩ. Chickpea, Spring Onion, and Tuscan Kale Panzanella Salad: I could eat this salad by Laura of The First Mess every day for the rest of my life and be one happy woman. Baked Herb and Pistachio Falafel: I’m a sucker for Mediterranean food, and this dish by Sara of Sprouted Kitchen satisfies my falafel cravings every time.Ĩ. It’s a simple way to squeeze more greens into our diet, and the tart-sweet flavor and creamy texture are near perfect.ħ. 5 Ingredient Detox Smoothie: I make some version of this smoothie most mornings for breakfast. 1 Tbsp avocado oil (or sub melted coconut oil) 1/3 cup unsweetened almond milk (or sub other milk) 1/2 cup gluten-free rolled oats. 1/2 tsp vanilla extract (optional) 1 Tbsp almond butter. ![]() ![]() One Bowl Gluten Free Banana Bread: This is the most tender, moist banana bread I’ve ever had, and I love that it’s gluten free! I whip up a batch any time I have overripe bananas.Ħ. 2 Tbsp water (to make flax egg) 1 very ripe medium banana (1 banana yields 1/2 cup mashed) 1 tsp baking powder. Vegan Chai Ice Cream: Hands down the best ice cream I’ve ever made! I’m smitten with how creamy and perfectly spicy and sweet it is.ĥ. I’m a sucker for white sauces, and this one satisfies my cravings every time, no dairy required.Ĥ. Creamy Vegan Garlic Pasta with Roasted Tomatoes: This pasta gets thrown into our meal rotation at least every other week. I love how bold the flavors are, and how it yields crispy, perfect tofu every time, even without frying!ģ. Crispy Baked Peanut Tofu Stir Fry: I make some version of this dish every week. It’s our favorite standing meal tradition.Ģ. My Favorite Vegan Pizza: I make this simple, healthy pizza every Sunday.
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