Sweet Potato Quinoa Stew

October 19, 2017

Sweet Potato Quinoa Stew   Print Prep time 5 mins Cook time 30 mins Total time 35 mins   Author: Carolyn Recipe type: Soup Cuisine: Mexican Serves: 4 servings Ingredients 3 cups organic vegetable stock 1 tbs olive oil 2 tablespoon Mexican spice mix like organic spicely 1 can or jar of diced tomatoes 1 jalapeño ½ onion ½ cup...

Read More

Spaghetti Squash

October 19, 2017

Preheat oven to 400 Fill a baking pan with 1 in of water Cut the spaghetti squash in half Place the squash seed side down in the pan Cover with foil and bake for 25-30 minutes Remove from oven and when cool enough to handle, scrape seeds out of the center Scrape the insides out with a fork and serve!

Spiraled Carrots with Peanut Vinaigrette, Cilantro and Mint

May 4, 2017

Have you seen spiralized and rice vegetables pop up all over the place? They are fun and delicious and sometimes they can be a good buy in the store and then you get home and don’t know what to do with them. Here is a delicious recipe that was actually inspired by a sample at Trader Joe’s to showcase their...

Read More

Baby Kale Salad with Mint Vinaigrette

May 4, 2017

4-6 heaping cups of baby kale or arugula (I did a mix of both) 1/4 cup lightly toasted pinenuts 1 english cucumber cut into quarter moons For the dressing 1 lemon – juice and zest (if it is a small lemon, you might need 2 for the juice) 1 cup good olive oil 10-12 fresh mint leaves, chopped chiffonade style...

Read More

Smooth O-range-Mint

May 4, 2017

Smooth O-range-Mint 2 servings 1/2 banana 2 small clementines or 1 orange 1/4 avocado 1/2 cup frozen kale 1/2 cup ice 4-5 fresh mint leaves 1 tsp bee pollen (great for allergies!) 1 tbs hemp seeds 2 tsp Maca (optional) 1 cup + coconut water or non dairy milk to your desired thickness Put all ingredients in a blender and...

Read More

Pumpkin Pie Smoothie

October 10, 2016

1 1/2 cups non dairy milk 1 frozen banana 1/2 cup canned pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon vanilla extract 1/2 teaspoon ground flaxseed 1 cup ice 1/2 teaspoon 100% maple syrup (optional) 1-2 tablespoon hemp seeds (optional for protein)  Blend all the ingredients in a high power blender and enjoy!

Teriyaki Chicken Kale Stir Fry

April 26, 2016

Keys to getting this meal on the table in 10 minutes minutes: Earlier in the day or night before cook the quinoa and make the teriyaki sauce and marinate the chicken breasts. Also, wash and chop your veggies and have them ready to add to the pan. Teriyaki Chicken Kale Stir Fry   Print Prep time 30 mins Cook time...

Read More

Avocalada Smoothie Bowl

April 7, 2016

Avocalada Smoothie Bowl   Print Author: The Whole Tulip Recipe type: Smoothie Serves: 2 large servings Ingredients 1 cup frozen pineapple ½ banana ½ small avocado 1 big handful of spinach 1 lime, juiced 1 cup coconut water 2 tablespoons hemp seeds 1 tablespoon flax meal 1 tablespoon chia seeds Topping options: shredded unsweetened coconut, granola, fresh berries and banana,...

Read More

Pesto Baked Salmon

March 10, 2016

Pesto Baked Salmon   Print Prep time 15 mins Cook time 15 mins Total time 30 mins   This is a great versatile pesto that can be used many ways and has so much flavor with the unexpected arugula. Use it on fish or chicken for a quick meal. Make extra to put on pasta or make a homemade pesto...

Read More

The Whole Tulip Anti-Inflammatory Smoothie

March 9, 2016

The Whole Tulip Anti-Inflammatory Smoothie   Print Cuisine: Smoothie Ingredients 1 cup frozen pineapple ½ banana (optional) 1 cup spinach 1 tablespoon chia seeds ½ tablespoon freshly grated ginger ¼ teaspoon turmeric 1 teaspoon bee pollen 1 tablespoon of maca 1½ cups non-dairy milk Instructions Put in a blender and blend until smooth 3.4.3177