Our first recipe highlight from “D” day comes from Alina. She made a Deep-Dish Roasted #plantPOWER Bowl!
Here’s the recipe from Alina herself: “Heat oven to 425 and spread dates, beets, broccoli, zucchini, and mushrooms evenly on baking tray. Spray with olive oil and sprinkle with mrs dash garlic herb seasoning and a Dash of cinnamon (trust me on this one). After 12 minutes roasting add chickpeas and clementines. Roast another 3 minutes. I put my roasted veggies on a bed of spinach with a side of lemon Dill Dip made from 2 T Greek yogurt, 1/4 tsp dill, 1/8 tsp each onion powder, garlic powder, mustard powder, lemon juice, and a dash of salt!”
Next up, we have a Warm Winter Quinoa Salad from Christina!
Christina used “quinoa, roasted butternut squash, raisins, walnuts, parsley and a sauce consisting of orange juice, garam masala, a little maple syrup and cinnamon reduced to thicken.”
Thanks for sharing, ladies!
E is for…EAT A RAINBOW!
Eating a rainbow is super important. If I’m eating a rainbow, I know that I’m getting lots of vitamins and antioxidants, and reaping all of the nutritional benefits each different colored food has to offer! Colors spark our intuition, creativity, and voice of inspiration.
I feel it every morning when I look at the sunrise from my condo.
Lunches for this girl are color-full and most likely in the form of a salad. I love getting creative in the kitchen and making new rainbow salads!
Ring around the salad! Roasted acorn squash surrounding a bed of raw kale, diced red pepper, sauerkraut, hummus, and hemp seeds.
A Garden Grille salad! Arugula, radicchio, quinoa, butternut squash, roasted apple, poppyseeds, and hazelnut oil, and balsamic vinegar.
Here are some of my favorite rainbow recipes, too!
Who said plant-based was boring? NOT US! Have a color-full day, babes. We love you!
P.S. – Make sure you check out Kasey’s post today too! Also, as an FYI, we have a pretty freakin’ exciting announcement coming up. Stay tuned!