Italian Pasta Salad

Italian Pasta Salad

by | Jul 31, 2022

Italian Pasta Salad

Julie Pace, RDN
This colorful, quick and easy pasta salad is refreshing and delicious on a hot summer day. The longer it sits in the fridge the tastier it becomes. A healthy, wholesome salad everyone will love.
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Prep Time 10 minutes
1 day 30 minutes
Total Time 1 day 40 minutes
Course Side Dish
Cuisine Italian, plant-based, vegan
Servings 6

Ingredients
  

  • 12 ounces tri color rotini pasta
  • 2 medium seedless cucumbers, diced
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 medium red onion, chopped

Homemade Italian Dressing

  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup red wine
  • 1 Tbsp oregano leaves, dried
  • 1/2 Tbsp parsley leaves, dried
  • 1/2 Tbsp basil leaves, dried
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Cook pasta according to directions.
  • While pasta is cooking, chop all the vegetables then add to a medium bowl.
  • When pasta is done boiling, drain and rinse pasta under cold water, then add to bowl with chopped veggies
  • Add the olive oil, vinegar and seasonings to the pasta bowl and toss to combine.
  • Let the pasta salad marinate and chill in the fridge at least 30 minutes or overnight before serving.

Notes

Options to add in: grape tomatoes, banana peppers, or black olives
Keyword pasta salad
Oatmeal Chocolate Chip Cashew Butter Cookies

Oatmeal Chocolate Chip Cashew Butter Cookies

by | Jul 23, 2022

Oatmeal Chocolate Chip Cashew Butter Cookies

Julie Pace, RDN
These cookies are a delicious sweet treat that's made with organic old fashioned oats, creamy cashew butter, and semi-sweet chocolate chips. There's no need to buy boxed cookies with lots of preservatives when you can make these wholesome cookies so easily at home.
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Prep Time 5 minutes
Cook Time 12 minutes
20 minutes
Total Time 37 minutes
Course Cookies, Dessert
Cuisine dairy free, plant-based, vegan
Servings 16

Ingredients
  

  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dairy free butter, softened I used Smart Balance
  • 1/2 cup granulated sugar organic
  • 1/4 cup light brown sugar organic
  • 1 tbsp whole ground flaxseed meal
  • 2.5 tbsp water
  • 1/2 cup creamy cashew butter
  • 2 tsp vanilla extract
  • 1 cup old-fashioned rolled oats organic
  • 3/4 cup semi-sweet chocolate chips dairy free

Instructions
 

  • In a medium bowl, whisk flour, salt, baking powder, and baking soda together. Set aside.
  • in a small bowl mix together ground flaxseed with water. Set aside.
  • Using a hand mixer or stand mixer, beat the butter on medium speed until smooth about 1-2 minutes. Add in granulated sugar and brown sugar and beat on medium high speed until creamy.
  • Add in flaxseed mixture, cashew butter, and vanilla. Beat on high speed for about a minute or until well-combine. Scrape down sides and bottom of bowl and beat again until mixed well.
  • Add dry ingredients to the wet ingredients and mix on low until combined. Slowly add in oats while mixer is on low speed. Once combine, add in chocolate chips and mix well.
  • Cover and chill mixture in refrigerator for about 20 minutes.
  • Preheat oven to 350 degrees. Line baking pan with parchment paper.Set aside. When dough is finished chilling, scoop 2 Tbsps of dough for each cookie and arrange on cookie sheet leaving 2-3 inches between each cookie.
  • Bake for 12-15 minutes or until lightly brown on sides of cookie. Remove from oven and let cool 5 minutes for cookies to set.

Notes

Cookies should stay fresh for 5-7 days in a covered dish stored at room temperature.
Keyword chocolate chip cookies, oatmeal cookies
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