I first made this salsa by accident in 2013. I literally added a bunch of stuff to a blender to make a quick salsa for tamales. This ended up being the best salsa ever!
This avocado salsa quickly became known by my friends as “awesome sauce”. I was constantly being asked if I had any “awesome sauce” when they would come to visit.
Needless to say, this awesome green sauce has been made dozens of times since 2013. And I’ve added it to all of my favorite Mexican food dishes! From tacos to nachos to enchiladas, this avocado dip is truly incredible on just about anything!
It is on the slightly spicy side, which I love! But if you don’t like spicy food, just take a look at the notes in the recipe card below. I’ll show you how to tone it down a bit… or a lot!
Think of it as creamy avocado salsa verde! Instead of tomatillos as the base, this salsa uses avocados as the base. But it still incorporates all of the delicious herbs and peppers, like in a salsa verde!
One of the best parts about this salsa, besides just how awesome it is, is that it’s made in just 5 minutes! Literally toss all of the ingredients in a blender and puree. Next thing you know, you have the best, most creamy avocado salsa EVER!
My FAMOUS Thai Peanut Sauce is tossed with vegetables and noodles in this QUICK AND EASY 15 minute recipe! It’s packed with flavor and easily made vegan and gluten free!
This vegetarian recipe for Thai Peanut Noodles is one of my favorite dinners. It’s simple, packed with vitamins from all of the veggies and most importantly, it’s SO DELICIOUS!
Noodles are one of my favorite things in life! Rice noodles, ramen noodles, spaghetti noodles, udon noodles, if it’s a noodle, I’m in! There’s just something about cuddling up on the couch with a big bowl of noodles that makes my little heart so happy!
One of my other favorite things in life is this recipe for Thai Peanut Sauce. It was one of the first recipes I ever made on the blog in 2011. And it continues to be my favorite sauce to toss on just about anything!
It’s sweet, creamy peanut butter goodness, with a little bit of spice and tons of flavor! Everything goes right into a blender and 5 minutes later, you’ve got creamy, dreamy peanut sauce!
In this recipe for Thai Peanut Noodles, I’m simply tossing the sauce with noodles and stir fried vegetables. The recipe is made in just 15 minutes and you can totally make it your own! Shredded rotisserie chicken, shrimp or tofu can easily be added for more protein.
Want to make spicy peanut noodles? Add sliced Thai chilies or jalapenos to the stir fried veggies or serve them raw on top of the dish. A drizzle of sriracha or sprinkle of red pepper flakes on top will also spice these noodles up!
This cilantro pesto recipe is vegan, gluten free & paleo. It’s perfect for adding to rice or pasta, or for topping tacos, grilled chicken, steak or pork. Whip up this easy sauce in just 5 minutes to add to your next meal!
To say I’m a fan a fan of pesto would be an understatement! I’ve created 8 different pesto recipes over the years to turn my favorite herbs into delicious sauces.
Basil Pesto – the classic pesto. Great simply tossed with pasta or on pizza!
Paleo Walnut Sage Pesto– another dairy free pesto option, delicious dolloped on roasted sweet potatoes or you Thanksgiving turkey!
Kale Pesto – yes a second kale pesto recipe! This one is a more traditional pesto recipe, made with parmesan cheese.
Cilantro Pesto – the recipe you’re here for, a delicious, Mexican inspired pesto recipe!
Years ago I had an amazing Cilantro Pesto Risotto at a Mexican restaurant in San Diego. Of course, I had to come home and recreate the dish! I started by creating this Cilantro Pesto, then adding it to a creamy risotto. It’s the perfect side dish to go with enchiladas, fajitas or tacos!
This Cilantro Pesto is not just for mixing into risotto. It’s delicious on top of grilled chicken or steak. Put a dollop on your morning eggs or on top of tacos.
It can be used in place of guacamole or salsa verde on any of your favorite Mexican dishes! If you’re someone that loves cilantro, you’re going to fall in love with this scrumptious sauce!
Sweet corn soup is so easy to make in just two steps, simply roast the corn, then puree! It only takes 29 minutes to make the most luscious, creamy corn soup EVER! The soup is naturally sweet from the corn & creamy without the use of cream, making it vegan & gluten free!
I recently had the most creamy, flavorful corn soup of my life… at a sushi restaurant! Turns out Japanese corn soup is a real thing, they call it corn potage. I combined the wonderful creaminess of that soup with a more traditional American corn chowder. The result is my favorite creamy soup of all time!
I tested out the soup with various methods. I boiled the corn in one version and roasted the corn in another version. In the boiled version, I used an immersion blender to puree the soup. That version did not get to the level of creaminess I was looking for, so I used a traditional blender moving forward.
One version of the creamy corn soup included half and half, one did not. For a little added sweetness, I tried versions of the soup with sugar, honey and maple syrup.
After testing out this recipe for two weeks (and getting my fix of fiber!) I finally found the perfect combination of ingredients and techniques. Lucky for you all, my favorite version, the creamiest version, the BEST version, is also the easiest to make!
For this tested and perfected version of the soup, I added just over a pound of diced new potatoes. These potatoes are sweet and creamy, making them a perfect addition to this soup!
I roasted all of the veggies together, then pureed them in a Nutribullet. Any blender or food processor will work. I prefer the Nutribullet because of it’s serious blending powder, which creates the ultimate creamy soup!
For the final recipe, I did not add any milk or heavy cream to the soup. The soup is so creamy without it and I felt like the half and half covered up the delicious sweet corn flavor. I did add just a tablespoon of maple syrup for a little added sweetness, but that’s totally optionally!
You have to try this homemade version of the Sonic Strawberry Kiwi Slushie! It blends fresh fruit together into an icy cold beverage, perfect for kids and great for summer!
Fun Whitney fact of the day, my first job when I was 16 years old was a carhop at Sonic in Oklahoma! No, I did not wear roller skates. Yes, I did eat too many onion rings to count and drank my weight in slushies over the summer months!
For those that aren’t familiar, Sonic is a fast food chain that started in Oklahoma in 1953. The chain is most known for their extensive drink menu and slushies. My favorite Sonic slushie of all time was their Strawberry Kiwi Slush, but it was taken off the menu over a decade ago.
I decided to make my own at home and I have to say, it’s even BETTER than the Sonic version! It’s so easy to make with just 4 ingredients, 3 of which are fresh fruit, making it a healthier option than a Sonic slush.
Kids and adults will love sipping on these fresh fruit slushies all summer long!
I am a huge fan of avocados. I’m a millennial that lives in California, of course I am! Haha! No matter your age or where you live, if you love this creamy green fruit as much as I do, allow me to give you a virtual high five!
And finally, it is the reason my favorite green dip exists. Without avocados, there would be no guacamole! And a world without guacamole would be tragic!
Guacamole is delicious as a dip, a topper of tacos and a must-have addition to burritos. Yes, I know, guac is extra! 🙂 But not if you make your own at home!
While I love a traditional, no frills guacamole, I also love to put fun twists on the dip. Chipotle Bacon Guacamole is perfect for the bacon enthusiast. Peach Strawberry Guacamole is a fun, sweet, summery twist on the dip. But my all-time favorite guacamole recipe has to be this Grilled Pineapple Tomatillo Guacamole.
I’ve been making this recipe since 2012 and I have to say, it’s always a hit at parties! The sweet and smokey grilled pineapple, tomatillos and jalapeños add so much flavor to this delicious guacamole recipe.
It’s great with chips for dipping, or for a healthy option, serve it with mini peppers or sliced bell peppers!
Kimchi is seasoned, fermented cabbage, commonly served at Korean restaurants and found in Asian grocery stores. We love kimchi around our house! We eat it as a snack straight out of the fridge and love adding it to recipes.
A lot of kimchi contains anchovy paste or fish sauce, making it not suitable for a vegetarian or vegan diet. To make Vegan Kimchi Fried Rice, I started searching for Vegan Kimchi. Luckily, I didn’t have to look far!
All of the grocery stores I regularly shop at carry at least one brand of Vegan Kimchi. It’s typically found in the refrigerated vegan section of the grocery store, near the tofu and soy chorizo.
When it comes to tacos, meatless or not, you always need a great topping to finish them off. For these Avocado Tacos, I added Roasted Poblano Corn Salsa. This salsa is light, fresh and flavorful. A little drizzle of lime juice right on top and you’re good to go!
If you like your tacos on the spicier side, feel free to drizzle a little hot sauce right on top. We’re raving fans of Pico Pica in our house, so we drizzled it right on top and used it to batter the avocado.
The crispy baked avocado is so easy to make. Simply dip avocado slices in your favorite hot sauce, then in a taco seasoned cereal coating. I’ve used both Rice Chex cereal and Corn Flakes to crust the avocado and both work great!
I toss the cereal right in my NutriBullet (any blender or food processor will work!) with Homemade Taco Seasoning and blend it into a fine crumb mixture. The combination of hot sauce and taco seasoned cereal crumbs gives these baked avocado strips so much flavor!
Roasted tomatillos, grilled corn & jalapenos are combined in this easy Vegetarian Couscous recipe! It’s the perfect vegan side dish to pair with Vegan Grilled Veggie Tacos or this delicious Vegan Burrito Bowl! And best of all, it’s made in just 15 minutes!
I love cooking with couscous, it’s versatile and easy to prepare! So what is couscous?
Couscous is a pasta made of tiny steamed balls of semolina wheat flour. The couscous found in supermarkets today is pre-steamed and dried. This makes it quick and easy to cook at home.
Because of the quick cook time, it’s great for making easy side dishes or adding to main dishes. It’s mild in flavor and will take on whatever spices or ingredients you add to it.
Couscous, as seen in this recipe, is North African and different from Israeli Couscous, also known as pearl couscous. They are both made from wheat, yet Israeli couscous is much larger in size and therefore takes longer to cook. It’s great in salads, like this delicious Israeli Couscous Avocado Salad.
The couscous used in this recipe is from Africa, but today I’m putting a Mexican spin on it! Roasted tomatillos and grilled corn add a smokey flavor to the dish, while jalapenos add a little spice! If you’re not vegan, feel free to also crumble a little queso fresco on top!
It’s easy to make a delicious, healthy, vegan & gluten free Mexican Quinoa Salad for a side dish or entree! This salad is filled with black beans, tomatoes and bell peppers. It contains 14 grams of plant based protein per serving. And it’s made in just 29 minutes!
Quinoa is the perfect healthy grain to create a nutritious side dish or salad. This Mexican Quinoa salad is not only super healthy, it’s also perfect for those with food sensitivities. It’s gluten free, egg free, dairy free and peanut free.
It’s also great for those on a vegan or vegetarian diet that are looking to pump up their protein. This salad is packed with protein, 56 grams to be exact! The salad serves four, which gives you 14 grams of plant-based protein per serving.
In addition to its health benefits, it’s super easy to make, packed with flavor and totally gorgeous! You’ll definitely impress your friends if you take this Mexican Quinoa Salad to a party or BBQ.
This salad can be served warm or cold, which makes it perfect to take to a party or on a picnic! Seriously, when was the last time you went on a picnic? You should probably whip up this salad and go have a picnic in the park tonight!
I also love meal-prepping this salad on Sunday or Monday and eating it for lunch throughout the week. A little fresh lime juice squeezed on top really brightens up the leftover salad!
You won’t be able to put your fork down after trying one bite of this Roasted Cauliflower Salad with Creamy Basil Avocado Dressing! It’s loaded with delicious ingredients like raisins, kale, cashews & apples! This salad is healthy, vegan & great for those on a low carb diet. It’s delicious as a side dish or entree and can be served at room temperature or cold.
Today’s post is sponsored by my friends at California Avocados.
Cauliflower is so hot right now. The trend that’s been going on for a few years now is not going away anytime soon! And I have to say, that makes me so happy!
The possibilities with cauliflower really are endless and it’s a great addition to a healthy diet. This nutrient rich vegetable is a good source of antioxidants, fiber and vitamins.
In this recipe, I’m tossing roasted cauliflower with a deliciously flavorful and healthy avocado basil dressing. I also added some of my favorite sweet and salty salad mix-ins, like raisins and cashews.
The creamy dressing is so easy to make, just toss everything in a blender and puree. You can easily whip it up while the cauliflower is roasting, then toss the entire salad together in under 30 minutes.
This is a BIG SALAD! It’s great for meal prepping to eat for lunch or dinner throughout the week. Because the cauliflower is rich in fiber, just eating this salad will easily fill you up.
Kurt loves this salad! I’ll make it once and we’ll eat it for lunch throughout the week or as a side dish with dinner.
This cauliflower salad is also the perfect side dish for a party or big family dinner. You can easily make it ahead of time and store it in the fridge until you’re ready to serve it.
The best part of this salad is that it’s so delicious and everyone can eat it! It’s vegan, gluten free, dairy free and low carb, making it a great fit for anyone, no matter their dietary needs.
This Greek Quinoa Salad is bursting with delicious Mediterranean flavors, healthy ingredients & plant based protein! It’s vegetarian, gluten free & easily made vegan! This recipe is easy to make, perfect for meal prep and can be served hot or cold.
I love creating quinoa salads. They’re filling enough to eat as a meal, but they’re also great as a side dish! They’re filled with plant based protein, healthy and gluten free.
I love incorporating the flavors of the Mediterranean into my recipes. Sun dried tomatoes, olive oil, garlic and fresh herbs all add a ton of flavor to this Mediterranean style quinoa salad.
Chickpeas and quinoa are both wonderful sources of plant based protein. This is a great recipe for vegetarians or vegans looking to add more protein to their diet. It’s easy to make this quinoa salad vegan by simply omitting the crumbled feta cheese on top.
I love to meal prep this salad at the beginning of the week, then eat it for lunches throughout the week. A little drizzle of lemon juice and a dash of salt and pepper really brightens up this salad after taking it out of the fridge! Trust me, after trying this salad once, you’ll be hooked!
Healthy, easy and delicious, this Vegan Burrito Bowl recipe is perfect for meal prep or a quick weeknight dinner! A base of cauliflower rice is topped with black beans & tons of veggies for a tasty gluten free meal!
Today’s post is sponsored by my friends at USA Pulses & Pulse Canada!
Today’s Chipotle style burrito bowls are another one to add to your must-make bowl list! Each bowl is filled with healthy, planted-based protein, potassium and vitamins.
This Vegan Burrito Bowl is made, start to finish, in just 15 minutes, making these bowls perfect for an easy dinner. They can also be eaten warm or cold, making them perfect for meal prepping and eating for lunch!
This recipe combines 8 common spices that you probably already have in your spice cabinet. I like to buy the most common spices I use in the kitchen and in my seasoning mixes in bulk.
You can do this by purchasing large containers of the spices on Amazon. Or find them in stores like Costco or Smart and Final. You can also head to the bulk spices aisle at your local grocery store. Fill up bags of your favorite spices at a fraction of the cost!
If you don’t know my Mom yet, allow me to introduce you. Her name is Muffet, yes like the one that sat on the tuffet! She’s always been a huge supporter of the blog.
She traveled with me on my cookbook tour. She flies from Oklahoma to San Diego to assist me on big shoot days. And most recently she took over my e-mail newsletter.
That’s right, sign up at the bottom of this post to receive e-mails from my Mom! Each e-mail includes a new recipe and a word from Momma Bond. She also throws in a picture of me as a kid, our family or our adventures together!
If you were talking to Momma Bond right now, she would tell you that she loves this recipe for three reasons. It’s easy to make, light on the spice and deliciously flavorful!
If you love Mexican restaurants rice, you’re going to love this recipe!
Homemade fajita seasoning is easy to make with this simple 8 ingredient gluten free and whole 30 recipe. It’s perfect for steak, vegetables, shrimp or chicken fajitas!
I love making my own seasonings at home! It has so many benefits vs. buying store bought pre-made seasonings.
It’s cheaper! Check out the bulk spice section at your local grocery store for spices at a fraction of the cost. The commercial size spices at Costco, Smart and Final or on Amazon are also great for making your own seasoning blends. You can then make spice blends for an entire year at a fraction of the cost!
You know exactly what’s in it. No hidden ingredients. No secret products that I can’t pronounce containing gluten or sugar!
Making a big batch of your own seasoning blends at home means you always have them on hand.
When I met Kurt, he lived on a cereal and fajitas diet most of the time. Needless to say, his diet has gotten quite the upgrade over the last 4 years! Even though I’ve incorporated a lot of new recipes into his weekly diet, he still loves his fajitas.
We make chicken fajitas, steak fajitas and veggie fajitas regularly for dinner. With this homemade Fajita seasoning, it’s easy to make any night fajita night!
Spinach artichoke dip is given a healthy twist in this vegan recipe for spinach artichoke hummus. It’s perfect as a gluten free, healthy snack or party appetizer!
Hummus is my favorite healthy snack to keep around the house. It’s filled with protein and good fats, and this particular recipe is also packed with extra vitamins from the spinach and artichokes.
Over the years, I’ve experimented with different hummus flavors. Sriracha Hummus is my favorite for when I want a little heat in my hummus! Nutella Hummus is my favorite fruit dip. And Beet Hummus is my favorite bright and beautiful dip for snacking on by the pool in the summer!
This Spinach Artichoke Hummus is a healthy twist on the popular dip. It’s a great snack to keep around throughout the year. It’s also a fun green snack for St Patricks Day! Serve it with Shamrock Shaped Green Bell Peppers for a festive and healthy snack on St Patty’s!
This heart healthy smoothie recipe is perfect for busy mornings! It’s filled with ingredients that support heart health and it’s made in only 5 minutes!
February is National Heart Health Month and one of the best ways to keep your heart healthy is by eating healthy!
Seafood, fruits, veggies, healthy fats, soy products and whole grains round out a great heart healthy diet and help reduce the risk or heart disease. This heart healthy fruit smoothie features 4 fresh fruits and soy milk for a simple smoothie recipe to start your day!
To round out the rest of your weekly menu with heart healthy recipes, try this Pesto Baked Salmon with cherry tomatoes and zoodles.
This protein shake is so delicious, you’ll think you’re drinking a milkshake! Luckily for you, this milkshake is vegan, gluten free and packed with essential nutrients, protein, vitamins and potassium!
Whole30 recipes, Instant Pot recipes and recipes with buffalo sauce were some of the most popular trends in the Top 18 New Recipes 2018 on WhitneyBond.com!
Every year I love to reflect back on what the most popular new recipes were from the year before. The Top 17 New Recipes in 2017 highlighted buddha bowls and zoodle bowls. And as you’ll see in this post, bowls are still a big hit!
This year I hosted “Whole30 March” with an entire month dedicated to Whole30 recipes. This was a very popular month! In fact, 8 of the recipes on this list were part of Whole30 March. At the end of the month, I rounded up 30 Easy Whole30 Recipes with a Whole30 Shopping List.
This year, I also introduced Instant Pot recipes on the blog and people were excited! From easy basic recipes like Instant Pot BBQ Chicken to full dinners in the Instant Pot like this AMAZING Beef Stroganoff, the people have spoken and more Instant Pot recipes will be appearing on the blog in 2019!
Lastly, I’m sure it’s no surprise to anyone that recipes with buffalo sauce topped this list! Ever since I introduced Buffalo Chicken Cheesy Penne to the blog in 2012, people keep coming back for recipes with buffalo sauce, so I’m here to give them to you, year after year!
Luckily, there are several brands of buffalo sauce that are whole30 approved and most are vegan and gluten free, making buffalo sauce an easy ingredient to add to any diet!
In addition to delicious recipes, this year on the blog I shared my Kitchen Remodel Reveal with all of the fun before & after pictures to go along with it!
I can’t wait to share more deliciousness in 2019! What can you look for in the new year? Definitely more Whole30 recipes, gluten free recipes, Instant Pot recipes, low carb recipes, zoodle bowls, buddha bowls and of course, buffalo sauce recipes!
Looking for something in particular? Vegetarian Instant Pot Recipes? Low Carb Slow Cooker Recipes? Leave a comment below and let me know!
Vegan Buffalo Cauliflower Tacos are a healthy, easy recipe for dinner! The buffalo cauliflower is baked, then broiled for a crispy texture. It’s then wrapped up in corn tortillas, topped with a dairy free avocado sauce and jalapeno carrot slaw, creating a totally delicious & gluten free taco recipe!
Toss some cauliflower with buffalo sauce and roast in the oven. While the cauliflower is roasting, mix up a little jalapeno carrot slaw and blend together the avocado sauce. Once the buffalo cauliflower comes out of the oven, toss it all on a tortilla and you have one seriously scrumptious vegan taco recipe!
Make your own taco seasoning at home to use on chicken or ground beef tacos, in taco soup or taco spaghetti! It’s easy to triple the recipe and store it in a mason jar in the pantry until ready to use. This recipe is mild, gluten free, preservative free and Whole 30 compliant!
Three ingredients are combined to make the most refreshing drink of the summer, Lemon Berry White Wine Slushies, they’re easy to blend together in just 5 minutes for your next party, pool day or happy hour!
The warm days of summer are here, which means it’s time to update your menu of refreshing summer cocktails and I’ve got the first 3 to add to your menu! These Frozen Coconut Mojitos, Frozen Mango Margaritas and Lemon Berry White Wine Slushies are guaranteed to be a hit at your next pool party, beach bash or BBQ!
Tomato basil bruschetta is combined with creamy avocado and served atop crispy toasted baguette slices with a drizzle of balsamic reduction in this easy, flavorful avocado bruschetta recipe, made in just 10 minutes!
I make a triple batch of this recipe about once a month and keep it in a mason jar in the refrigerator to add to grilled steak, tacos, eggs and buddha bowls. There’s seriously not much I wouldn’t put this delicious sauce on! The best part is, it only takes 5 minutes to toss together and will stay good for up to two weeks in the refrigerator!
Quinoa Corn Salad is the perfect side dish for summer! Fresh grilled corn, nutty quinoa and juicy cherry tomatoes are tossed with a creamy avocado dressing for a vegetarian & gluten free salad full of flavor and nutrition!
For this Buffalo Chickpea Bowl, I tossed my favorite sauce with one of my favorite meatless proteins, then added spicy jalapenos, fresh tomatoes and carrots, creamy avocado and a vegan ranch dressing on top.
Fajita veggies, chili beans and fire roasted tomatoes create the most delicious vegetarian chili recipe, made in under 30 minutes!
This is a sponsored post written by me on behalf of BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes.
To make a great tasting chili, you need to start with the best chili beans and tomatoes, that’s why I partnered up with my friends at BUSH’S and Hunt’s to create this scrumptious vegetarian chili recipe! BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes are the perfect addition to the fajita veggies in this chili recipe, that’s both gluten free and vegetarian!
Avocado adds an extra rich, creamy flavor and texture to this Thai Green Curry Sauce, perfect for simmering with veggies in this Vegan Avocado Curry Recipe!
We’re on the brink of moving into our new house (OMG SO EXCITED!) and if you want to catch a behind-the-scenes look at our fixer upper, check out my Instagram story, I’m always updating it with the latest changes on the house!
One of the things that excites me so much about the new neighborhood we’ll be living in is that there’s a brand new Asian market just about 2 miles away and it’s huge! I decided to stop by a couple of weeks ago before heading over to the new house for a meeting with our contractor and pick up some red and green curry paste.
Don’t worry though, if you don’t have an Asian market near you, you can still find red and green curry paste in the Asian section of your local grocery store, or you can order the same Green Currry Paste that I found at my local Asian market on Amazon.
Chai Spiced Butternut Squash Soup is a delicious vegan & gluten free recipe made in under 45 minutes that’s perfect for staying warm & healthy during the winter months!
It’s September y’all, which means fall and winter are right around the corner. With the change of season, also comes cold and flu season, but don’t worry, I’ve got you covered with the most perfectly delicious keep-you-healthy-warm-you-up soup you’ve ever tried!
This soup is PACKED with antioxidants and vitamins! Each serving provides 482.2% of your daily vitamin A needs, yup almost 500 PERCENT and 62.5% daily vitamin C needs.
Cinnamon sugar grilled peaches are layered with peach almond milk yogurt and granola in this delicious vegan parfait recipe, great for breakfast or dessert!
Today’s post is sponsored by Silk & their new Almondmilk Yogurt Alternative!
Peaches are one of my favorite things to grill in the summer (hello Grilled Fruit Sangria & Grilled Peach BBQ Sauce!) and after trying Silk’s new Peach Almondmilk Yogurt Alternative, I knew that it would be amazing on top of grilled peaches!
Watermelon salsa is refreshing, flavorful and will be the hit of the summer! Serve it with tortilla chips for a vegan and gluten free snack or serve it over chicken, fish or tacos for a delicious meal!
I first made this watermelon salsa in the summer of 2015 to serve on top of chorizo tostadas, but after making it too many times to count this summer as a party and picnic snack, I had to give the recipe it’s own post on the blog!
I made this recipe three times 4th of July weekend and by the third time, I learned my lesson and doubled the recipe!
This healthy, vegan and gluten free Green Tahini Sauce Recipe is perfect for topping buddha bowls, chicken and fish, or serve it as a dip with veggies!
Trader Joe’s Green Tahini Sauce and dip, a delicious and healthy staple on my Trader Joe’s shopping list that has magically disappeared from my local store. Say what?! I know, the travesty is real y’all!
I went to pick up a tub of this delicious sauce last week to top my Grilled Veggie Green Buddha Bowls and there was none to be found. It’s slot in the refrigerator section wasn’t even there anymore. Could this be another delicious Trader Joe’s product gone into retirement? I don’t know, but just in case, I’m now prepared to make my own at home!
Luckily, this green tahini sauce is so easy to make at home!
Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that’s so easy to make in only 29 minutes!
I love roasted cherry tomatoes! Like seriously, in love with these flavorful little bursts of sunshine! I love them on steak, in casseroles and on bruschetta!
After making Roasted Sweet Potato Soup earlier this winter, I got the idea to make Roasted Tomato Soup! Genius, right? Flavorful roasted tomatoes pureed into a warm, comforting soup, perfect for dunking your favorite grilled cheese sandwich into!
Roasted sweet potatoes & quinoa are topped with delicious Thai peanut sauce in this easy, healthy, gluten free, vegan buddha bowl recipe!
This popular buddha bowl has been shared over 30,000 times on Pinterest! People rave about the flavor of the dish and how easy it is to make! If you love this bowl, you’ll also love these vegan recipes for Veggie Fajita Rice Bowls and Buffalo Chickpea Buddha Bowls!
While 2016 was the year that the Wall Street Journal claimed “Bowls Are The New Plates“, the bowl trend isn’t going anywhere in 2017! According to the “Pinterest 100”, Buddha Bowls are one of the Top 10 Food Trend Predictions of 2017!
So what exactly is a Buddha Bowl? It’s a healthy bowl filled with a whole grain, such as brown rice or quinoa and raw or cooked veggies, such as sweet potatoes, broccoli or cauliflower. It’s then topped with a healthy sauce or dip, such as hummus, peanut sauce or pesto.
I love the Buddha Bowl Trend because it’s a fun way to play around with different healthy options in the kitchen without eating the same thing over and over! It’s also great for meal prepping. You can easily prepare a few delicious bowls to eat for lunch or dinner throughout the week.
In this recipe, I roasted sweet potatoes with rosemary, garlic, cinnamon, salt and pepper, bringing a ton of flavor to this healthy bowl! I tossed the sweet potatoes on top of cooked quinoa, which adds fiber, protein and a nuttiness to the bowl. Brown rice, farro, couscous, or your favorite grain would also work well!
I topped the bowl with shredded carrots, cilantro, peanuts and most importantly, my famous Thai Peanut Sauce! This recipe makes more peanut sauce than you need for this recipe. Place the remainder of the sauce in a mason jar and store it in the fridge for up to two weeks. And I promise, you won’t be disappointed that you have extra of this sauce on hand!
Thai peanut sauce, sautéed vegetables and pineapple top this quick and easy rice bowl recipe, that’s both vegetarian and gluten free.
I have a confession to make, when it comes to cooking rice, I overshoot it every time by about 2-4 cups. I’m not sure what my deal is, I guess I just really have a phobia of running out of cooked rice!
But today that leftover cooked rice, along with some leftover Thai Peanut Sauce, came in very handy to make this epic new recipe!
Soy milk and olive oil add a delicious creaminess to this recipe for Vegan Mashed Potatoes with Roasted Garlic & Kale!
When thinking about mashed potatoes, the words cream and butter are usually the first to come to mind, but for those that are dairy-free or vegan, that means no mashed potatoes in their life. Until now that is!
By cooking the potatoes in soy milk, they keep their nice creamy mashed potato texture, while remaining dairy-free and vegan!
This healthy, vegan Energy Boosting Berry Banana Smoothie recipe is a delicious drink, that will also help perk you up in the morning or afternoon!
Today’s post is sponsored by Beaming.
I know that the winter months can be tough. It’s cold and dark in the mornings, making it much more difficult to wake up. That’s why I’m here to bring you an energy boosting banana smoothie to start your day!
Zucchini, corn and chickpeas are combined in this recipe for vegan, gluten free quinoa burgers. A great vegetarian alternative to traditional burgers!
Every time I think of Quinoa Burgers now I think of that Bud Light commercial. “What the heck is a Quinoa?” That commercial totally cracked me up the first time I saw it.
I’m pretty sure anyone who has ever bought a frozen Quinoa Burger patty might agree with most of the things said in the commercial. I’m also pretty sure that anyone who has ever made a homemade Quinoa Burger filled with fresh veggies and spices will tell you that they are absolutely delicious!
Toss this easy, homemade Tomato Mango Salsa recipe together in 5 minutes to serve on top of fresh fish, tacos or with chips for dipping! It’s gluten free, vegetarian & vegan!
Last night was “Taco Tuesday” so I decided to toss together healthy, grilled Chipotle Honey Glazed Salmon Tacos for the occasion! These tacos are sweet, spicy and oh-so-delicious.
I couldn’t top such an amazingly flavorful taco with just any old salsa, so I whipped up this fresh mango salsa!
This mango salsa is so easy to make and not only is it perfect on salmon tacos, it’s also delicious on top of grilled chicken, steamed fish or served with chips for dipping!
Mango Salsa Ingredients
1 mango (diced)
3 roma tomatoes (diced)
1/4 cup red onion (minced)
1 jalapeño (de-seeded and minced)
1 tbsp fresh cilantro (minced)
1 lime (juiced)
Mango Salsa Instructions
Add the diced mango and diced tomato to a small bowl.
Add the minced red onion, minced jalapeño and minced cilantro.
Squeeze the lime juice over the salsa and mix everything together.
Easy as that, you’ve got a healthy, scrumptious mango salsa ready to go! This salsa has only 57 calories per cup, making it the perfect choice for a flavorful side that you can feel good about digging in to!
Begin by trimming the ends off the green beans, chopping them into 1 inch pieces and adding them to a large mixing bowl.
Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.
Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.
Top with the fresh basil and place into the oven for 25-30 minutes.
While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.
Remove the vegetables from the oven.
Add the roasted vegetables to a large mixing bowl.
My recommendation: grab the sides of the parchment paper or foil (like this ↓) and simply slide it into the bowl so you make sure to get all the roasted vegetables and the delicious balsamic juices into the bowl.
Next, add the pesto to the roasted vegetables.
Toss well. Place into a serving bowl and top with the toasted walnuts.
My intern Erin and I ate this for lunch last week, but it would also be a great side dish for dinners, BBQs or holidays!