When you speak, I listen.

Many of you commented that you would like to see more recipes on here, so with that…here are a handful of things I’ve been making this past weekend.

First, Honey Glazed Pomegranate Salad → incase you missed this one.  Sweet honey glazed grilled scallops over a phenomenal bed of greens.  The highlight meal of my weekend.

Breakfast:

Salted Pumpkin Banana Pancakes

(for one)

• 1/2 C Kodiak Pancake Mix (or any other mix you have on hand)
• 1/2 C Almond Milk
• 1/4 C Canned Pumpkin
• Cinnamon
• Pumpkin Pie Spice
• Sea Salt

Mix all ingredients in a large bowl.  Pour batter evenly into two large pancakes on a hot grilled and cook for 5 min on each side.

Toppings: Sliced Banana, Pumpkin Butter, Sunflower Seed Butter, Pumpkin Seeds, Pumpkin Granola, Maple Syrup, Sea Salt

Something about adding a pinch of sea salt makes these pancakes incredible.

Lunch: 

Kale Salad with Creamy Lemon Basil Tahini Sauce

•  2 Cups Organic Kale (rinsed and chopped, stems discarded)
• Radish
• Tomatoes
• Carrots
• Chic Peas
• Edamame
• Lemon Basil Tahini Dressing (see below)

Creamy Lemon Basil Tahini Dressing

•  1/4 C Tahini
• 1/4 C Raw Cashews
• 1/4 C Nutritional Yeast
• 1 T Dijon Mustard
• 1 T Lemon Juice
• 1 C fresh torn basil
• 2 T Apple Cider Vinegar

Dinner:

Sweet Potato Black Bean Chili

• 2 Large Sweet Potatoes (peeled and diced)
• 1 Small Onion
• 2 T Minced Garlic
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Green Bell Pepper
• 3 T Chili Powder
• 2 tsp Cumin
• 2 tsp Cayenne Pepper
• 2 tsp Dried Oregano
• 2 tsp Dried Basil
• Salt and Pepper
• 1 14oz Can Fired Roasted Diced Tomatoes
• 1 14oz Can Vegetable Broth
• 1 14oz Can Crushed Tomatoes
• 2 14oz Cans of Black Beans

Dessert:

Raw Vegan Coconut Date Bars

(adapted from Oh She Glows)

Hope you enjoyed the recipes.  Let me know if you try any of them.