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vegetarian Archive

Vegan Tempeh Bowl

A lot of times, cooking itself does not take as much time as prepping (peeling, cutting, pre-roasting) the vegetables and meats. I like this simple, but nutritious recipe, because I can prep the ingredients one day and then use them in the next 3-5 days. I also buy peeled and cut organic butternut squash at

White Coconut Chili

Ingredients 1 1/2 lb Chicken breasts or thighs cut in 2 inch pieces 4 cloves Garlic 1 Bell pepper, medium 1 pound mushrooms 1/2 cup Cilantro, fresh 1 Cilantro and lime, Fresh wedges 1 Juiced Lime 1 Onion 1 tbsp dried Oregano 1/4 tsp Black pepper 2 tsp Ground Cumin 2 tsp Chili powder 1 tbsp avocado oil/or coconut oil 1 tsp Sea salt 4 cups Chicken or bone