Vegan Recipes

Vegetarian Recipes

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    Winter Buddha Bowl

    Winter Buddha Bowl - Supper With Michelle

     

    Sunday is my favorite day of the week to do a little meal prep for the week and roast a big tray of all types of veggies. I may also cook a pot of beans and/ or some type of grain, rice, or pasta. This type of meal prep makes deciding what I’m taking for lunch at work easy and I can switch up the ingredients depending on how I’m feeling. During the colder months, I love to prepare meals like this. They are satisfying and filling and are full of various health benefits. For the sweet potatoes, I’ve provided a spice blend that I enjoy adding onto them. It reminds me of a mild Caribbean or Jerk spice blend, but mild and not spicy. If you’d like to add a pinch of cayenne pepper to it for a little heat, feel free to do so. I am also guilty of loving a little sauce to go with those veggies. This one is a Sweet Chili Aioli sauce. A friend of the family told me that his favorite way to enjoy Brussel Sprouts was in a dish called Bang Bang Brussel Sprouts. I had actually never heard of them, up until that point. But this sauce kind of reminds me of that dish. 🙂 I’ve topped my veggies on a small bed of Quinoa, but feel free to use brown rice or omit it all together. And also feel free to switch up the vegetables depending on what you have on hand or what is in season. It’s totally up to you.

     

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  • Coconut Bacon

      I get asked what in the world is Coconut Bacon, really often. It’s simply, thin slices of coconut that have been seasoned to…

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