2 1-lb bags frozen vegetables like Italian blend (zucchini, green beans, broccoli and red pepper), or California blend (cauliflower, broccoli and carrots)
2-3 cups favorite cooked starch, such as potatoes or rice or other grains
1/2-1 cup uncooked pasta
Herbs/seasonings that you like such as garlic powder, onion powder, cumin, chili powder, paprika, ginger, or spice blend like Italian, Herbs de Provence, Mexican blend.
Recipe from Rachael Brown’s Book, For Fork’s Sake. Jeff taught his 8-year-old daughter to make this soup in order to prepare dinner. Super quick, easy, and tasty. Easily customizable.
Serves 4
Place the tomatoes in a large pot, add 7 cups of water. Then add all of the other ingredients. Bring to a boil, than simmer for 15 minutes.
From Dr. Goldner’s new cookbook, Goodbye Lupus, Hello Delicious. The recipes in her much-anticipated book fit the requirements for her Hyper Nourishment protocols. This healthy and raw dish is…
This delicious super simple recipe is inspired by Dan Buettner’s Eating to 100. See original at https://eatingto100/recipes/sheet-pan-chili-crisp-tofu-broccoli-and-brown-rice-bowls/ I made a few changes, and we loved it with a splash…
Vegan & Oil Free Thanks to Brandi at https://thevegan8.com/vegan-cheesy-mexican-tortilla-bake/ for this terrific family and party dish. I first served it at a dinner party and it was a HUGE…