I love making my taco salad or fish tacos for a simple and delicious lunch or dinner. What’s so great about tacos is that you can dice up or shred whatever veggies you desire, then add in your protein of
When the temperatures rise, I love making a cool, crisp salad! Here's a recipe you can serve as a side or main course. For a heartier salad add quinoa or farro or top with grilled fish, chicken, tempeh
Want to whip up a simply delicious dish in under 30 minutes? My recipe for ARTICHOKE & PORTOBELLO MUSHROOM PASTA is so easy to make. WATCH me make it in my kitchen. https://www.youtube.com/watch?v=UdeQY0bVTuk Artichoke & Portobello Mushroom Pasta 2 c corkscrew pasta (rotini
For a delicious “meatless” meal this Vegetable Strata dish can be served by itself, with a salad, or as a side with your choice of protein. For a Vegan version of this recipe, use a dairy-free Italian-inspired cheese. https://www.youtube.com/watch?v=uq6IVaDy5Cw&t=3s Vegetable Strata Ingredients for the Marinara
Cook up this simply yummy CHILI LIME CAULIFLOWER RICE in under 30 minutes for dinner! Serve on its own or with a protein of your choice. https://www.youtube.com/watch?v=DZNufnFwWHM&t=5s Chili Lime Cauliflower Rice 1/2 c. red onion, diced2 c. fresh spinach1/2 c. carrots, shredded1/2 c.
A great holiday treat that cuts down on refined sugar and that’s great on taste is a fruit galette made with fresh or frozen fruit and no white sugar. It’s excellent as a dessert, on its own, or with a
Maryann demonstrates how to make her "Vegan Tex Mex Bowl" in this segment of "Simply Delicious Living with Maryann®" https://www.youtube.com/watch?v=2uGEMq5fta4 I love to enjoy my meals in a single bowl! Sometimes I mix a Buddha Bowl (lentils, cauliflower rice, greens, sweet potato,
I love dessert — but ones that are made with all-natural ingredients without a lot of refined sugar. You can make this recipe with blueberries, apples, peaches, or a combination to your liking. Enjoy it by itself, with a
During a recent patio lunch with friends, I fell in love with sautéed veggies over quinoa. So the next day, I recreated the dish my way and topped it with an ingredient that took over the top — fresh pesto.
During summer (actually, any time of year!), I love to enjoy a cool, crisp salad. One night, looking for something tasty and easy to make without having to turn on the stove, I came up with this "Salad Wrap"