The options are endless with these Vietnamese inspired Quinoa Veggie Spring Rolls. Add any fresh veggie, tofu or seafood you'd like and just roll it up. We made ours vegan, paleo and gluten free with a slight twist to the traditional spring roll...using cashew butter instead of peanut butter.
This dish has a great balance of savory and sweet, with flavors that really meld. It’s easy to make, and well-suited to preparing ahead as a side for the week or doubling as a distinctive dish at picnics and potlucks. Particularly nice for the summertime, it pairs well with grilled chicken breast.
Recipe submitted by Bayle Doetch – Alter Eco 2014 Quinoa Recipe Contest Finalist
If back to school means rushing to get the lunches made and struggling to provide a healthy snack for that midday burnout, these nutritious No-Bake Monkey Bites could be the answer. These balls of energy are packed with antioxidants and can easily be prepared ahead of time to slip in your kids lunchbox throughout the week.
Thanks to Kris Kelly of Goofy Foot Foods for partnering with us on this recipe.
A new twist to a long time classic. With the addition of cashew butter, toasted pumpkin seeds and crushed pistachios these nutty chocolate and caramel cups will be a new favorite in the household.
Thanks to The Movement Menu for working with us on this yummy recipe. Check out her blog for more delicious recipes.