Is it me, or does this smoothie just look like a spa?! Celebrating this AMAZING weather in Brooklyn with a Raspberry Cucumber Smoothie Bowl! That’s right, cucumber. Cucumbers are one of my favorite summer smoothie ingredients because they are super hydrating and taste soo refreshing! See recipe details below.
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!
Sweet potato black bean burgers! I love veggie burgers. They are so delicious and very versatile- you can eat them on a bun with some sweet potato fries or throw them into a salad plate. These veggie burgers are gluten free and vegan. This recipe makes 4 veggie patties.
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 repurpose 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!
Easy, peasy lunch in less than 10 mins – Cauliflower Fried Rice! Best part is it’s made with mostly frozen ingredients so it’s really easy to have them on hand. This is my go to meal when I need I’m low on groceries. Frozen produce is great because it’s a cheaper alternative to fresh produce and frozen produce are picked at their peak ripeness aka they contain the max nutritional content. Fresh produce is often picked before it’s ripe do that it ripens on the store shelves. So I’d say it’s a win-win 🙌🏻
Pineapple Overnight Oats 🍍🍍 This is my favorite warm weather oatmeal combo! Sounds kind of weird, but it seriously tastes so good! Made with overnight oats (served cool) topped with fresh cut pineapple, flax seeds, chia seed, and coconut nectar. I also topped with some goji berries as well.
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? ☀️
Looking for a way to repurpose almond pulp? Checkout the easiest, tastiest Spirulina Almond Pulp Bars. These babes are raw, gluten-free, dairy-free, and only 5 ingredients! Made with almond pulp, gf rolled oats, coconut oil, dates, and spirulina. All you need is a blender or food processor to make! Warning: these go quickkkk (hence why there are only 4 pictured)
I made my Gluten Free, Added Sugar Free Pumpkin Bread a little bit differently this week. It is a very similar recipe, but has a liter spin on it. As usual, it is made with real food ingredients And let me tell you it is GOOD! This recipe makes 1 loaf, which I typically cut into 6 slices. The best part is, it is LESS THAN 200 CALORIES PER SLICE (1 slice = 1/6 loaf). That is correct! It is less calories than those bars most people are snacking on and waayyyy more delicious. Check out this easy recipe below and please comment if you give it a try!
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!