Holiday post!: Simple Sweet Potato Salad.

It's that time, peeps! THANKSGIVING RECIPE TIME HOLLAHHHH! And this one is a definite must have on your thanksgiving dinner table. So simple and SO SO GOOD--this yummy root veggie side is sure to please young and old guests alike. Enjoy, dearies. 

    Simple Sweet Potato Salad. 

Simple Sweet Potato Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. One medium sized sweet potato, peeled and cubed*

2. 1/2 tsp cinnamon

3. 2 T raisins 

4. 1 T maple syrup

Method

1. Place your potato cubes in a small soup pot and cover with water. 

2. Bring to a boil over high heat and boil until tender. 

3. Drain and let cool 10 minutes. 

4. Place in a medium sized bowl with remaining ingredients and stir well. Serve!

*note--you can EASILY adjust this recipe to serve multiple people...easy peasy!

Strawberry Poppyseed Spinach Salad.

Ahhhh, spring. The sights, the smells...the tastes! And this yummy springtime salad gives all that lush springy flavor along with a hefty dose of nutrients. (And it takes about 7 minutes to make. Bonus!)

    Strawberry Poppyseed Spinach Salad. 

                  Spring epitomized!

Strawberry Poppyseed Spinach Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. Large handful raw spinach leaves

2. Handful sliced white mushrooms

3. Two large (I MEAN LARGE! Or three medium/smallish) strawberries, chopped

4. 1/2 cup white beans 

5. 1/2 tsp poppy seeds

6. 2 T Apple cider vinegar

7. 1/2 packet stevia 

Method

1. Layer salad ingredients in the order listed. 

2. In a small bowl, vigorously whisk vinegar and stevia to make a Vinagrette. Pour over salad and serve. 

Dijon Style Zucchini Pasta.

I always say the most random recipes are the most delish. This recipe is SUCH proof of that statement! So simple and quick, and so delicious. Great with a side salad and sandwich. Enjoy! 

            Dijon Style Zucchini Pasta. 

     Tangy, creamy, veggie GOODNESS!

Dijon Style Zucchini Pasta. Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini, spiralized into noodles

2. 1/2 cup frozen peas

3. 1/2 cup no salt added canned tomatoes

4. 2 T Dijon mustard

5. Onion and garlic powders, to taste

6. Black pepper, to taste

7. 1/4 tsp thyme

Method

1. Add all ingredients to a small pot. 

2. Stir well over medium heat to thoroughly combine. 

3. Continue cooking, stirring regularly, until heated through. 

4. Serve in small bowl and enjoy! 

Fiesta time!: Simple Salsa Cream Dip.

I've been feeling very hyper all day today...not sure what from, but hey--I'M NOT COMPLAINING! I love being randomly hyper...it may or may not happen frequently...🙊💃 anyway, whenever I'm hyper I crave spicy foods...I guess to make me more hyper?! Or to go WITH my hyperness...I don't know. But it always happens haha! 

So this is today's hyper-spicy-food 

creation that ended up being an awesome and super simple new recipe to share with you loveys! Now I'm even more excited and hyper...

             Simple Salsa Cream Dip. 

       Spicy + Creamy = Perfection. 

Simple Salsa Cream Dip; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup jarred hot salsa

2. 6 oz. silken soft tofu

3. Onion and garlic powders, 1/8 tsp. each

4. Dash braggs liquid aminos 

Method

1. Add all ingredients to your mini food processor and blend until smooth. 

2. Serve with raw veggies, homemade corn chips, you name it. Enjoy! Told you it was simple.  

Pumpkin Pie Pasta.

PUMPKIN SEASON IS FINALLY HERE!!!!!! 👏👏👏👏👏 However, in MY house, all year is pumpkin season--I'm a tad obsessed 😍😂😋 The pumpkin recipes are endless and I just LOOOOOVE it so much. Definitely a comfort food of mine!

I guarantee you will love my "Pumpkin Pie Pasta"--not only is it totally delicious, but it takes EXACTLY 2 min to make. Yep you read that correctly. Nope there's not supposed to be a zero after that 2. TWO. MINUTES. PEOPLE. BOOM CHAKA LAKA-I've done it again 🙌👍😂

                 Pumpkin Pie Pasta. 

                       Oh-so dreamy. 

Pumpkin Pie Pasta

Ingredients

1. One serving noodles of choice (I used tofu noodles), prepared according to package directions

2. 1/2 cup canned pumpkin purée 

3. 1/4 tsp cinnamon 

4. 10 drops hazelnut stevia

5. Pinches of ginger, nutmeg, and allspice

Method

1. Cook your noodles. While noodles are cooking (tofu noods take one minute in the microwave), mix your pumpkin, stevia, and spices in a small bowl. 

2. When noodles are done, drain and top with pumpkin mixture. Pop in microwave for 30 seconds and sprinkle with cinnamon. DONE.