#Grillingseason

Was inspired to (marinated) #grillchicken for #lunch today and topped it with arugula,avocado, tomatoes, red onions and sautéed mushrooms on an Ezekiel tortilla for a great lunch to start off the season👌🤸🏼‍♀️👍

Fuss Free Oatmeal

Just combined 3 oz steel cut oats (provided by Bob’s Red Mill) , 3/4 cup unsweetened vanilla cashew milk, 1/2 tsp cinnamon and 1/8 c raisins and let it sit in refrigerator overnight to make a serving of a refreshing and satisfying breakfast to wake up to! No cooking required, dairy and gluten free! Details…

Tonight’s Veg Dinner

Sautéed 2 cloves garlic in a tbsp of olive oil, added 2 cups of cooked cannellini beans and 2 cups chopped organic kale with 2 cups of water and cooked until tender to make 4 servings. Top with grated Parm (optional). This soup went well with crusty sourdough rye bread!

Meatless Monday: 6 Ingredients

Tossed 1 lb cooked cavatelli with 1 cup cooked quartered artichoke hearts, 1/2 cup pesto, 1 cup cherry tomatoes, 1/2 cup organic baby spinach and 1 cup broad beans to make tonight’s vegetarian plant based dinner. Ready in minutes!

Love Repurposing

See link below for mustard vinaigrette recipe (which I used organic apple cider vinegar instead). Photo shows use of a beverage bottle as my container for this (easy to shake). Topped organic leafy greens, mandarin, red onion and salmon (Sunkist, cooked in a pouch) with this yummy dressing for a simple, no cook, gluten free…

Today’s Lunch: Zucchini and Meatballs

Growing up a popular traditional Sunday lunch was pasta and meatballs. This tradition brought us all together for sacred family time. Today I spiralized 4 zucchini and added them to a simmering pot of 1 qt of pasta sauce with 10 turkey balls to yield 4 generous portions.