Eat Well

Goddess Salad

Glass-Noodle-SaladGlass noodles with fresh greens and creamy goddess dressing.

–  Ready in 5 minutes

–  Serves two

–  Vegan & Vegetarian

–  Gluten-free

–  No added salt or sugar

Ingredients
*  12 oz. glass noodles (try ricekelp or yam)
*  1 pkg. medium soft tofu, cubed
*  Annie’s goddess dressing (make your own here)
*  1 zucchini, diced and/or 1 carrot, grated
*  2 cups fresh greens

Directions
1.  Rinse noodles and greens and set aside in a bowl.
2.  Add zucchini (carrot if using) and tofu.
3.  Top with dressing and enjoy!

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Matcha Crêpes

Strawberry-CrepesGreen tea crepes topped with fresh strawberries and coconut whipped cream.

–  Ready in 10 minutes

–  Serves two

–  Vegan 

–  Breakfast or low sugar dessert

 

 

Ingredients
*  1 cup flour
*  3 tbsp matcha green tea powder
*  3 tbsp sugar
*  1/2 tsp baking powder
*  1/2 tsp baking soda
*  1/4 tsp salt
*  1/2 tbsp coconut oil or earth balance
*  1 cup vanilla almond milk
*  strawberries
*  optional: coconut whipped cream or ice cream

Directions
1.  Mix dry ingredients.
2.  Whisk in milk until combined.
3.  Heat a little coconut oil in a skillet. Scoop 1/3 cup of batter onto skillet, spreading it out with a spoon.
4.  Cook on medium heat for 1 minute or so. Flip and cook for another 30 seconds.
5.  Hull and slice your strawberries.
6.  Top crepes with strawberries and whipped cream or a scoop of strawberry ice cream for dessert!

 

Summer Nachos

Mango-Nachos_miniWhite corn tortilla chips topped with fresh mango, avocado, and creamy vegan cheddar.

–  Ready in 15 minutes

–  Serves two

–  Vegan & Vegetarian

–  Gluten-free

–  No added salt or sugar

 

Ingredients
*  8 oz. El Milagro tortilla chips (half a bag)
*  1 ripe avocado, diced
*  1 mango, diced
*  8 oz. shredded vegan cheddar (daiya, almond, go veggie!, vegan gourmet)
*  Handful cherry tomatoes, halved
*  3-4 tbsp salsa
*  2 tbsp cilantro or parsley

Directions
1.  Preheat oven to 350 degrees.
2.  Layer chips, cheese and tomatoes in casserole dish.
3.  Bake for 10 minutes or until cheese is melted.
4.  Let cool for 5 minutes.
5.  Top with mango, avocado, cilantro and salsa.

Ruby Red Salad

Avocado-Grapefruit-Salad_mini

A hearty and delicious salad with sweet grapefruit and avocado tossed in a handmade citrus dressing.

–  Ready in 10 minutes

–  Serves two

–  Vegan & Vegetarian

–  No added salt or sugar


Ingredients

For the salad
*  16 oz. fresh greens (spinach, arugula)
*  1 ripe avocado, sliced
*  1 ruby red grapefruit, diced with peel and skin removed
*  optional: 2 tbsp toasted pine nuts or walnuts

For the dressing
*  1/4 cup lemon juice
*  2 tsp. dijon mustard
*  1/2 cup olive oil
*  1 garlic clove, minced
*  1/4 shallot, diced
*  1 tsp balsamic vinegar
*  no-salt seasoning to taste

Directions
1.  Saute garlic and shallot with balsamic vinegar until fragrant. Set aside.
2.  Lay greens, avocado and grapefruit on serving plate.
3.  Whisk dressing ingredients together and mix in garlic and shallot.
4.  Drizzle dressing on top of salad.
5.  Garnish with toasted pine nuts or walnuts if desired.