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I recently had a tropical guacamole at a local Mexican restaurant, and absolutely fell in love with it. It has a little sweetness, a little crunch, and of course a bit of heat. Perfection. Tropical Guacamole 2 ripe avocados, mashed 1 fresh mango, cut into bite sized chunks 1 fresh papaya, seeded, flesh removed and cut into bite sized chunks 1 – 2 tablespoons of fresh cilantro, finely chopped (I like to really t

This salad takes a bit of prep work, but once it’s all whipped together you’ll have lunch for the whole week! It will you give you about 8 or 9 good sized portions, and keeps well in the fridge for 4-5 days. If the potato has absorbed some of the dressing after a few days you can add a bit more. It’s a filling salad loaded with protein and veggies that you can feel good about eating. Mediterranean L

  This gazpacho is healthy, delicious, and perfectly refreshing on a hot summer day. Feeling chilly? This soup is also tasty when warmed, and is especially delectable when served along side a hearty side or a crusty slice of ciabatta. Try topping it with some freshly chopped basil, a few croutons, or even a bit of diced avocado. makes 6-8 servings Tomato Basil Gazpacho 2 large fresh tomatoes 1/2 seedless cucumbe

Pasta salad is a summertime favorite, loaded with fresh vegetables and served nice and cold on those hot sunny days. This is a very simply recipe for dairy free pasta salad that the kids will love, and mom will love because it takes only minutes to prepare. You can use any vegetables that your little one loves, but here’s a basic recipe that my little guy gobbles up with no complaints. Easy Peasy Dairy Free and

1 head green cabbage, shredded 1 onion, peeled and thinly sliced 3 red apples (we used cortland) peeled and sliced 1/2 bottle of Riesling (you can also substitute apple cider or veggie or chicken stock) salt and pepper to taste 1/4 cup apple cider vinegar 3 tablespoons vegan butter (or olive oil) Heat a large pot over low heat and melt butter. Add the onions and apple and saute until the onions are nice and soft. Add

1 turnip 2 cups vegetable stock water salt and pepper to taste 1/4 cup vegan butter (optional) 1/4 cup maple syrup 1 bay leaf Peel turnip. Cup off stem and dice into 1 inch pieces. Add to large cooking pot with the vegetable stock. Add some water to the pot until the turnip is just covered, and put bay leaf in the pot. Cover and bring to a boil, then reduce heat to medium low and simmer until turnip is tender. Drain