Are you a sweet potato or a regular potato person? I personally love sweet potatoes! You can make them savory, you can make them sweet – they are such a delicious add to meals! My favorite type of pasta is gnocchi but I don’t eat regular gnocchi too often because I generally avoid gluten. I’ve found cauliflower gnocchi to be a great substitute but I personally like making foods from scratch as often as possible in order to control what ingredients and how much of each ingredient are put into my food.
I’ve made this sweet potato gnocchi a few times now and it is great! It’s a lot easier to make than you would think. This recipe is gluten free – it uses cassava flour as the flour. If you haven’t heard of cassava flour it is a root vegetable and a staple in my kitchen. This recipe is also dairy free and vegan. It makes about 2 servings. See details below!
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When the weather gets warmer, I crave all of the hydrating, fresh foods. I love this gazpacho dish because it’s super hydrating and refreshing – perfect for summer! I paired it with Sakara Life chia tortillas to dip. This recipe is made completely with real food ingredients and is raw, vegan, and gluten free. All you need is a blender to make!
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If you follow my Instagram account (@wellbymel_), you know that I LOVE Trader Joe’s cauliflower gnocchi. It is gluten free, dairy free, and only made with 5 ingredients- cauliflower, cassava flour, potato starch, olive oil, and salt! And it tastes great- it tastes like actual gnocchi! This is one of my go- to easy dinners because it is frozen and so easy to make! All you need to do is cook it on a skillet for a few minutes until fully thawed and crispy and then top with the sauce of your choice. Note: do not follow the package instructions to cook the gnocchi or else they will turn out mushy.
Today, I chose a pistachio pesto sauce. I have had a bag of pistachios in my pantry for a few months and wasn’t sure what to do with them. I’m trying to be more conscious of food waste so I decided to re-purpose them to make pesto. It was super yummy and really easy! This pesto is dairy free and uses nutritional yeast for a cheesy flavor. See full recipe below!
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One meal I never get sick of? Smoothie bowls. Tastes like ice cream but packed with fruits, veggies, and healthy fats to keep you full longer. My new fav combo is Cherry Cacao 🍒🍫 This below for full recipe details!
Note: This recipe is labeled as vegan, but is topped with bee pollen (optional). If you are trying to follow a vegan diet, you may want to skip the bee pollen topping.
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Banana Nutella smoothie bowl for breakfast this morning! 🍌🌰 Made with bananas, frozen riced cauliflower, cacao powder, hazelnuts, avocado, cinnamon, and nut milk. This 80 degree weather has been perfect and has me craving all of smoothie bowls! Can it be summer in NYC already? ☀️
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Red lentil pasta topped with creamy avocado pesto sauce! 🥑🌱 I’ve been on a veggie pasta kick and used lentil pasta for this recipe. The lentil pasta is topped with a creamy avocado pesto sauce and grape tomatoes. This sauce is soo creamy and delicious, I may or may not be dreaming about it for the rest of the day.. 😴💁♀️ This recipe is gluten free and dairy free. See below for details on how to make the creamy avocado pesto sauce!
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Cauliflower crust pizza that actually stays together? I got youu.
Made this cauliflower crust with riced cauliflower, cassava flour, 2 eggs, salt, avocado oil and topped with mozz, tomato sauce, fresh basil, and tomatoes. See the full recipe below! It serves about 2 people depending on how many toppings you put on it.
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Eating low sugar is BIG right now. When I was originally testing out this way of eating, I had no problem putting together low sugar meals, but really struggled to find low sugar snacks. Snack foods for me primarily looked like fruit and nut butter (which although contains natural sugar, still contains sugar) or some sort of healthy bar, which unfortunately typically contain added sugars.
If you’re experiencing similar struggles, you might like my egg muffin snack idea! They are super easy to make and full of proteins and healthy fats so that they actually keep you full. They are also great if you have some extra veggies in the fridge that you’re not sure what to do with. I’ll show the recipe that I used to make them, but the veggies can vary. See recipe below!
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Gooey Raw Almond Pulp Brownies! Made another batch of almond milk using my nut milk bag and repurposed the almond pulp to make brownies. Not gonna lie, it took me a few tries to figure out how to use almond pulp, but I finally got it down and am loving it! These babes are raw, vegan, gluten free, and are soo gooey and delicious!
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I made this pumpkin bread for fall this year and I’m loving it! It is gluten free and dairy free. It is sweetened with 5 dates. It is made with all clean ingredients and super easy to make. Enjoy!
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