Best of February….

Best of February….
February was full of many delicious meals, and most were extremely simple to make! I know these are not actual recipes, but these are ideas for you to use in your meal planning.
​Plus I will be developing some of these recipes and adding to the site soon! All of these meals happen to be gluten-free too!
1. Beyond Plate
Sautéed Beyond Meat Sausage, with roasted Brussel sprouts, grilled & baked butternut squash steaks, lightly dressed arugula, with a walnut dijon cream sauce. The sauce recipe to come soon!  
2. Black Bean Burger
I love a good black bean burger! I made the patties by breaking down the beans and spices in the food processor and then adding a flax egg and a little gluten-free flour. The patties were thin, so they became a little crispy on the outside. I need to work on the texture just a little bit, but these were nearly perfect!
3. Hummus Snack
There is a plus side to working from home – not having to commute. There is a downside to working from home – always being 20 feet away from the kitchen. Don’t get me wrong; I love being in the kitchen as it is my playground. But, I learned that I eat when I am bored or become emotional or stressed. That said, I love to keep food around that I enjoy and is fun to make (yes, I consider using my food processor fun!), and that make easy meals or snacks – Like this homemade hummus on rice & quinoa crackers with cucumbers and a sprinkle of Everything but the Bagel seasoning.
4. Texas Style BBQ
I will always be a Texas girl at heart. This BBQ tofu with homemade BBQ sauce, gluten-free mac no cheese, roasted sprouts, and creamy avocado made me feel right at home. I have been testing out refined sugar-free sauce, and have almost figured out the perfect combo! 
Not to mention, I have finally perfected my cheese sauce! Stay tuned, that recipe will be posted next week! 
5. The Leftovers Bowl
I made this meal after a hectic day and didn’t have much energy to spend in the kitchen. But, because I batch cook, I was able to mixed leftover cooked brown rice with leftover roasted butternut squash, roasted Brussel sprouts, baby arugula, and leftover cheesy style tofu. I also added some Country Fried Tofu that I picked up at my local Whole Foods Market. Then topped it all with a simple tahini dressing and slivered almonds.  
6. The Breakfast Bowl
Again, leftovers play a role in this dish. The tofu scramble was made with leftover roasted Brussel sprouts (yes, we eat a lot of sprouts in this house) and zucchini. I also roasted breakfast potatoes and steamed kale with a cashew creme sauce. It is the perfect way to start any day! 
7. Squash Bowl
There are many bowls consumed in this house. However, this is one of my favorites (if not my favorite). This bowl features tri-color quinoa, roasted Brussel sprouts (I told you!), roasted delicata squash (my absolute favorite squash!!), roasted red peppers, and then topped with a simple tahini dressing and toasted pumpkin seeds. 
I hope these dishes inspired you to get in the kitchen and start creating deliciousness! 
As I mentioned, stay tuned for a cheese sauce recipe that will be posted next week! 

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