by Mike Egrie | Jan 24, 2025
Blueberry Quinoa Power BowlIngredientsBowl Ingredients1 cup uncooked quinoa1 cup frozen blueberries, thawed1 avocado, pitted and diced, about 1 cup1 bunch watercress, leaves only, about 2 cups leaves½ cup toasted chopped walnutsLemon Vinaigrette Ingredients¼...
by Mike Egrie | Jan 22, 2024
Chocolate Chia PuddingIngredients2 ½ cups unsweetened vanilla almond or other non-dairy milk2 cups pitted dates⅔ cup chia seeds6 tbsp unsweetened cocoa powder1 tsp vanilla extractNonfat dairy-free whipped topping (optional)DirectionsPour almond milk into...
by Mike Egrie | Nov 16, 2021
Peanut Butter-Tofu Mousse TartIngredients1 cup pitted dates½ cup roasted unsalted peanuts16 oz silken tofu, drained⅓ cup peanut butter1 ½ cups melted coconut oil1 tbsp honey or maple syrup1 tsp vanilla extract1 ½ tbsp mini chocolate...
by Mike Egrie | Sep 25, 2020
Fall Harvest Farro RisottoIngredients5 cups Kitchen Basics® unsalted vegetable stock2 ½ cups diced butternut squash1 ½ cups shredded brussels sprouts1 cup Nature’s Earthly Choice™ organic Italian pearled farro, soaked in water 30 minutes and drained1 (4...
