As it's starting to feel more and more like fall, we're slowly getting back into the routine of making fresh, seasonal dinners every night. Come for the crispy chicken parmesan, stay for the warm buckwheat waffles that we're serving up this weekend. Sound like a good plan?
THE GROCERY LIST (the must-haves!)
¼ pound red and purple potatoes
1 bunch fresh thyme
5 lemons
2 large clamshells spinach
1 lb frozen sweet potatoes
3 avocados
2 limes
2 bunches cilantro
1 bunch radishes
1 small white onion
1 head of garlic
1 large head cauliflower
4 medium sweet potatoes
3 cups baby brussels sprouts
Fresh dill
1 bunch parsley
1 tbsp fresh oregano
1 tbsp dried basil
1 tsp red pepper flakes
2 tomatoes
1 head cauliflower
1 red cabbage
1 small bag carrots
2 medjool dates
1 cup frozen red berries
Pinch of stevia
1 ½ cups buckwheat flour
½ cup organic raw cocoa powder
1 dozen eggs
1 pint half-and-half milk
½ cup shredded sharp cheddar cheese
2 lbs wild caught salmon
1 container unsweetened brown rice milk
2 ½ cups unsweetened boxed coconut milk
1 large jar marinara
1 cup quinoa
1 pkg corn tortillas
1/2 cup grated Parmesan cheese
2 large chicken breasts
1 (16 ounce) fresh mozzarella cheese log
1 (7-oz.) can chipotle chile in adobo sauce
1 cup of raw cashews
2 (15-oz.) cans black beans
3 cups cooked rice
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
Simple, yet delicious. Use up all those veggies you've got hanging around your fridge (or freezer) and bring them all together with a tasty tahini dressing and bed of cauliflower rice.
In need of a go-to, gluten free option for breaded chicken cutlets? Worry not–this clever recipe uses almond flour for a crispy texture and nutty, addicting flavor.
The key to these ultra-flavorful cauliflower florets is the quick soak in a coconut-y marinade. Topped with a rich tahini drizzle, these vegetarian tacos are a weeknight dinner success.
Snooze the alarms, and don't worry about anything besides making a double batch of these tasty breakfast waffles. This chia berry jam is one for the books.
