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Michelle Braxton
Atlanta, GA
Southern Girl | Veggie & Wholefoods lover | Blogger of @supperwithmichelle

BBQ Shrimp Salad

in partnership with Earthbound Farm
My Recipes
Potato, Cauliflower, And Leek Soup
On most Sunday's I prepare a big pot of soup/stew that I take to work for lunch during the week. The soup this week: Potato, Cauliflower, and Leek Soup.
Veggie Noodle Stir Fry
Veggie Noodle night. Ingredients include lots of Bok Choy, Whole Wheat Noodles, Carrots, Green Onions, Organic Tamari, Pure Maple Syrup, Garlic, Ginger, Sriracha sauce, Sesame Oil, and a little of @urbankitchenapothecary 's Red Hot Black Gomasio. Such a simple, fresh, and flavorful meal. #feedfeed #contest #sunbasket
Cheddar Cheese Grits With A Sunny Side Up Egg, Cherry Tomatoes And Green…
Because it's still Summer y'all!. Gosh it feels good to be back home...and thank you all for the warm greeting back. Starting the day with a savory breakfast bowl of Cheddar Cheese Grits, a Sunny Side up and a few toppings. Happy weekend! #feedfeed ##applegate
Roasted Easter Radishes
Currently at an HR conference for work...eating lunch no doubt, but I'd much rather be at home cooking. But until then, I'll just daydream of these pretty radishes that I roasted a while back.
Veggie Tofu Lettuce Wraps
Not your typical #tacotuesday, but they sure are good! It's been a long time since I've made these so, today I made Veggie Lettuce Wraps, similar to those served at PF Chang's, if you've ever been there. I also did a quick pickle of Watermelon Radishes for a nice crunch. In the "tacos" are: stir fried tofu, onions, carrots, ginger, garlic, coconut oil, mushrooms, and cilantro. In the sauce: tamari, rice wine vinegar, spicy mustard, sriracha, sesame oil, chili oil, garlic, and agave nectar. ☺️ #vegan #feedfeed #veganfoodshare #whatveganseat #vegansofig #bestofvegan
Ramen Noodles With Zucchini, Mushrooms, Pan-fried Tofu And Gochujang
Been craving a big bowl of Ramen Noodles ALL day, which @instagram is totally to blame for it. ☺️ I made this bowl spicy with lots of veggies.
Lemon Broccoli Quinoa Salad
After seeing one of @nutriliciously Meera's beautiful dishes involving Broccoli earlier today, I felt inspired to make this simple, but yummy salad. It's a Lemony Broccoli Quinoa Salad. ?Recipe below! #vegan #feedfeed #thisiswinter #meatlessmonday #startyouryearofflight #foodandwine

Broccoli Quinoa Salad


1 Crown of Broccoli(cut into florets)
1 cup of Quinoa(cooked according to package= 2 cups cooked)
1/2 cup of shredded Carrots
1/4 cup of Golden Raisins
1 clove Garlic(minced)
2 tbsp of fresh Dill(roughly chopped)
Sea Salt and Black Pepper to taste
1 pinch of Red Chili Flakes

1 tbsp of Dijon Mustard
1 tbsp of Olive Oil
1 tsp of Apple Cider Vinegar
The juice from 1/2 of a small Lemon

Heat oven at 400 degrees. Place Broccoli and Carrots on a baking sheet and drizzle with a little olive oil. Bake for 15 minutes. Place Broccoli, Carrots, and Garlic in a food processor and blend for about 10 pulses. You still want to have some nice chunks in it.
Then in a large mixing bowl mix all of your ingredients together.