Simple Blueberry Hemp Seed Salad

Simple Blueberry Hemp Seed Salad

by | Jul 16, 2022

Simple Blueberry Hemp Seed Salad

Julie Pace, RDN
A refreshing and delicious summer salad made with protein-packed hemp hearts, nutrient-packed baby spinach leaves, antioxidant-rich wild blueberries, yellow bell pepper, and red onion. It's drizzled with a tahini dressing that's infused with maple syrup and lemon for a sweet, nutty flavor.
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Course Lunch, Salad
Cuisine dairy free, plant-based, vegan
Servings 1

Ingredients
  

  • 2 cups baby spinach, organic
  • 1/2 medium yellow bell pepper, diced
  • 1/2 small red onion, diced
  • 1/2 cup wild blueberries fresh or frozen
  • 3 tbsp shelled hemp seeds

Tahini Dressing

  • 1 tbsp tahini, creamy organic
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard

Instructions
 

  • Add all ingredients to plate. Drizzle with tahini dressing. Toss well. Enjoy!

Tahini Dressing

  • Add all ingredients to small bowl. Stir until well combined. Drizzle over salad.

Notes

*If using frozen blueberries, rinse quickly under water, drain then dry before adding to salad. 
Keyword blueberries, blueberry salad, hemp seeds
Tangy Tahini Chickpea Salad

Tangy Tahini Chickpea Salad

by | Jul 15, 2022

Tangy Tahini Chickpea Salad

Julie Pace, RDN
This nutritious chickpea salad is packed with fiber, protein, antioxidants, healthy fats, and lots of nutrients that promote overall health. No cooking required. The homemade Tangy Tahini Dressing makes this salad even more nutritious and delicious.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, Lunch, Salad
Cuisine American, dairy free, plant-based, vegan
Servings 1

Ingredients
  

  • 2 cups organic baby spinach leaves
  • 1/2 medium red bell pepper, diced
  • 1/2 medium yellow bell pepper, diced
  • 1/2 small red onion, diced
  • 1/2 small avocado, diced peeled, pitted, diced
  • 2 medium cucumbers, diced mini seedless
  • 1 (15 ounce) chickpeas, organic drained, rinsed

Tangy Tahini Dressing

  • 1 Tbsp tahini , creamy organic
  • 2 Tbsp lemon juice
  • 2 cloves fresh garlic, miced
  • 1 Tbsp maple syrup
  • 1 Tbsp Dijon Mustard

Instructions
 

  • Rinse then drain chickpeas. Set aside.
  • Add spinach leaves to plate. Dice the remaining ingredients. Add diced veggies on top of spinach leaves. Add chickpeas on top. Drizzle with Tangy Tahini Dressing. Toss well and enjoy.

Tangy Tahini Dressing

  • In a small bowl, add minced garlic cloves. Add in remaining ingredients. Mix well. Pour over salad.
Keyword chickpea salad, healthy salad
Easy Oven Fries

Easy Oven Fries

by | Jul 11, 2022

Easy Oven Fries

Julie Pace, RDN
Coated with avocado oil and baked in the oven, these perfectly seasoned fries have the best taste and texture on the inside and out.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, plant-based, vegan
Servings 3

Ingredients
  

  • 3 medium russet potatoes washed, peeled, and evenly sliced into 1/4 inch fries
  • 1 tsp salt
  • 1 tsp dried oregano leaves
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • pinch cayenne pepper
  • 1/4 tsp black pepper
  • 2 Tbsp avocado oil

Instructions
 

  • Fill a large bowl with cold water and submerge sliced potatoes in it. Let sit for 15-20 minutes at room temperature.
  • Rinse, drain and dry potatoes with a paper towel.
  • Preheat oven to 425 degrees. Line a baking pan with unbleached, compostable parchment paper. Set aside.
  • Place potatoes in a dry bowl. Drizzle oil evenly over potatoes. Next, sprinkle potatoes with oregano, onion powder, garlic powder, cayenne, salt and pepper. Stir potatoes with fork or wooden spoon to make sure they are coated evenly.
  • Transfer potatoes to baking pan leave space between each one.
  • Bake for 15 minutes, then flip potatoes to bake another 15 minutes or until desired crispiness.
  • Remove fro oven. Let cool for 5 minutes. Transfer to plate and enjoy with your favorite dipping sauce.
Keyword baked fries, french fries, oven fries
Oven Roasted Corn on the Cob

Oven Roasted Corn on the Cob

by | Jul 10, 2022

Oven Roasted Corn on the Cob

Julie Pace, RDN
Sweet, fresh corn on the cob rubbed in homemade herb butter always makes a flavorful, crowd pleasing side dish. Whether its oven-roasted or cooked on the grill, it's always delicious.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, plant-based, vegan
Servings 4

Ingredients
  

  • 4 ears fresh sweet yellow corn on the cob
  • 2 tbsp plant-based butter, softened I used Smart Balance
  • 1 tsp rosemary leaves
  • 1 tsp thyme leaves
  • 1 tsp parsley leaves
  • 2 tsp fresh garlic cloves, minced
  • 1/4 tsp salt

Instructions
 

  • Remove the husks and corn silk.
  • Add the herbs to the softened butter. Mix well.
  • Rub the herb butter on the ears of corn.
  • Place on baking pan lined with parchment paper. Bake for 20-25 minutes, turning ears over halfway through cooking.
Keyword corn on the cob recipe, oven roasted corn
Watermelon Salsa

Watermelon Salsa

by | Jul 8, 2022

Watermelon Salsa

Julie Pace, RDN
This delicious and refreshing watermelon salsa is quick and easy to make. It's made with sweet watermelon, jalapeno peppers, cucumbers, onions, and avocados. Add in cilantro, mint leaves, and zest of lime & juice for more flavor.
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Course healthy snack, Salad, Side Dish
Cuisine plant-based, vegan
Servings 6

Ingredients
  

  • 4 cups seedless watermelon, diced
  • 2 medium fresh jalapeno peppers, finely diced de-seed
  • 2 medium avocado, diced peeled
  • 1 cup red onion, diced
  • 2 medium seedless cucumbers, diced peeled

Instructions
 

  • Add all ingredients to a bowl. Toss well and enjoy.

Notes

Optional- Add in 3/4 cup cilantro leaves and/or 1/2 cup fresh mint leaves with zest and juice of one lime.
Keyword salad, watermelon
Easy Apple Pie Bites

Easy Apple Pie Bites

by | Jul 7, 2022

Easy Apple Pie Bites

Julie Pace, RDN
These flavorful, flaky phyllo shells filled with warm cinnamon apples taste just like an apple pie, but with less calories, fat, and sugar. Ready to eat in 15 minutes or less which makes them a quick and healthy snack or dessert.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert, Snack
Cuisine plant-based, vegan
Servings 7

Ingredients
  

  • 2 medium apples, diced I used Honeycrisp, Organic
  • 1 Tbsp cornstarch
  • 1 Tsp cinnamon, ground
  • 2 tso lemon zest
  • 1/4 cup organic brown sugar if needed, can substitute for 2 Tbsp maple syrup
  • 1 tsp vanilla
  • 1 pkg Phyllo shells I used Athens

Instructions
 

  • Core and dice apples.
  • Heat oven to 325 degrees.
  • Heat a skillet to low heat and add apples, cornstarch , cinnamon, lemon zest, brown sugar, and vanilla.
  • Let simmer, stirring frequently until mixture thickens and is well combine.
  • Place phyllo cups in the oven on baking pan for 3-4 minutes until crisp. Remove from oven.
  • In each shell, fill the apple pie mixture and enjoy!
  • Optional- Top with chopped pecans or dairy free whipped cream.
Keyword apple pie, apples