Quinoa Mirepoix
A traditional mirepoix is comprised of carrots, onion, and celery…my QUINOA MIREPOIX substitutes garlic for celery! This simple change highlights the carrots in the dish. Quinoa is a complete protein that is naturally gluten free and high in fiber. Quinoa will keep you satisfied for a long time. It is an idea work-day lunch that […]
No Bake Granola Nut Butter Bars
Granola Bars can be a breakfast or a snack…it depends on how they are made. These bars are a great Gluten Free YogaLean grab-and-go breakfast, snack after athletic activities, or something to take with you on an airplane flight. I make these each time I fly. I can take them on the plane with dried […]
Sunburst Pasta
Tolerant Red Lentil Pasta has a bit of a peppery flavor when eaten on its own. When I use it in a recipe I look to find flavors that enhance the pasta’s natural flavors. This dish uses sundried tomatoes for a sweet flavor, chickpeas for a meaty texture, onions and garlic as aromatics, and mushrooms for a chewy texture. […]
Broccoli Greens Tofu Stir Fry
Not only do I love to eat light and healthy foods, but I also do not like to waste food. When I had an opportunity to try broccoli and cauliflower greens I was elated! This was an opportunity to experience two vegetables I love in an entirely new way. I have used the greens as a side dish […]
Chickpeas and Black Bean Pasta
Rehydrated chickpeas are great for homemade hummus, but what do we do with those left over? I put some in a salad and decided to make a pasta to use up the last few. Adding beans to pasta creates complementing textures, making our meal that much more satisfying. Base Ingredients (recipe serves 2): 1 Cup Tolerant Black Bean Rotini ½ Cup […]