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Keep this lovely balsamic dressing on hand for several weeks instead of buying store vinaigrette’s loaded with dyes and chemicals. Balsamic vinegars can vary in sweetness. Choose the best one you can afford and then plan to adjust the sweetness as needed.
These surprisingly chewy, lightly sweetened cookies are amazing just out of the oven, but they deeply satisfy tucked in your bag to take on the go. Overripe bananas and softened dates are the only sweetness offered in these vegan breakfast cookies that can travel easily for a quick breakfast or a post workout snack. Make up a big batch for a few easy mornings this week. If making gluten-free, be sure to purchase oats that are labeled specially gluten-free.
Bananas and peanut butter are such good buddies. Blended up is a protein-potassium packed way to start your day. Frozen bananas make this cold and creamy lusciousness. If you do not already have frozen bananas, chunk one up in small bits and toss in the freezer for at least 5 minutes. Any kind of milk will do, almond is especially nice if you want to avoid dairy. Flax adds a boost of fiber, good omegas and an interesting grainy texture, but is totally optional.
Are mornings hectic? Need a quick lunch with pantry items rather than another granola bar- try this! We won’t torture you with too many instructions, just slap these yummy things together as you whimsically enjoy.
This simple lemon dressing is a staple in our home whenever lemons are abundant. The method of pressing the garlic into the salad bowl was taught to my mother by a French family friend and it adds the perfect essence of garlic. It will thicken slightly if you whisk in the olive oil slowly while whisking to emulsify it. If that all feels like too much work, mince up the garlic and place all of the ingredients in a jar and shake into goodness.
