Today is Meatless Monday and I have a super tasty protein and veggie-packed recipe! This dish is the perfect combination of sweet, savory, and spicy deliciousness! With such an amazing flavor you almost forget you are eating vegetables.
1/2 cup Natural Peanut Butter
1 Tbsp Dark Brown Sugar
2 Tbsp Liquid Aminos or Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Sriacha Sauce (less if desire less spiciness)
2 Garlic Cloves
1 Tbsp Fresh Grated Ginger
14oz Extra-Firm Tofu
3 Carrots, peeled
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Refrigerator Chia Seed Jam has become a must-have in my refrigerator! As I mentioned in my last post, Refrigerator Chia Seed Jam is a much healthier alternative to store-bought jam.
I love chia seed jam because it is so easy to make and it’s also healthy! There is no cooking, no canning, no pectin and only natural ingredients!
In this post I will show you have to make Strawberry Rhubarb Chia Seed Jam! The combination of strawberries and rhubarb pack this jam full of powerful nutrients. Continue reading →
Refrigerator Chia Seed Jam is a much healthier alternative to store-bought jam. This jam is one of the easiest recipes to make! No cooking, no canning, no pectin and only natural ingredients! This super-easy and very healthy jam is made with just berries, a little natural sweetener (if any) and chia seeds! That’s it! Traditional jam relies on pectin to gel, but this jam gels with the help of chia seeds!
This jam is great on toast, pancakes, waffles, stirred into oatmeal, yogurt, ice cream, or for a classic PB&J!
May is Celiac Awareness Month and while many people choose gluten-free foods as a lifestyle choice, they may not understand the seriousness of celiac disease. An estimated 3 million people in the United States have celiac disease – that’s 1 in 133 people; and only 10% of them have been diagnosed.
Celiac disease is an autoimmune digestive disease that damages the villi (small hair-like projections) in the small intestine. This damage means that the small intestine does not do a good job of absorbing nutrients from food. When a person with celiac disease consumes gluten, a protein found in wheat, rye and barley, their immune system responds by attacking the small intestine and inhibiting the absorption of important nutrients into the body.
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