You’ve likely heard of this 90-second A-grade dish before. Here’s a different way of making it.
This recipe is almost everywhere – attached to soups, salads, breakfasts & desserts in our meal planning and on this blog.
I encourage you to be adventurous with spices, toppings, pairings, and even mug shapes. They make square mugs. They make triangle, tulip, heart, Christmas tree and even Santa shaped mugs. Wholefoods carries 365 plant-based food dye — color up for the holidays!
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This salad is a lunch staple at our house. Why?
$ – SAVVY: If you haven’t checked out our “WEEK IN ZOOM” post, you’re missing out. We spell out step-by-step how to create an A grade week of food in only two hours! Calendar, menu, play-by-play cooking process, pricing, Calories, you name it! This recipe is included: super cheap and easy to bulk prep and quick to build at meal time.
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Are you working on “breaking-in” a picky eater and need a breather? This may be a simple option.
I created these pancakes as a way to both salvage leftovers and get extra veggies into our daily routine.
If you do have a picky eater – I highly recommend you do three things:
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Fabulous as a side, dazzled up with extras for a main, or as a dressing in wraps — this A-grade is a favorite.
This is an easy and “fancy” side to debut at any holiday gathering. Cheers!
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True to the way nut butters ought to be – no salt or sugar added.
Depending on how yours blends, it might be necessary to add a bit more oil. I recommend going slowly, adding just a teaspoon at a time. Melted coconut or extra virgin olive oil will work – but they’ll each give a different flavor; for a sweeter outcome – use more coconut oil or soak your walnuts for at least 8 hours before making this.
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