by Heather Robertson | Sep 15, 2021 | Archive, Recipe
Enchilada Stacks Baking sheet + parchment paperBaking sheet 12 corn tortillas1½ cups green enchilada sauce1 (15 oz) can black beans (drained and rinsed)8 oz Monterrey jack cheese (shredded) Preheat the oven to 425F. Arrange 12 tortillas on two large baking sheets and...
by Heather Robertson | Sep 15, 2021 | Recipe
Roasted Vegetable Kale Salad Cutting board + sharp knifeBaking sheetMeasuring spoonsLarge bowlSmall bowlWhiskBlender or food processor 3 Tbsp olive oil3 carrots2 sweet potatoes1 turnip2 parsnips1 beet4 cups kale (chopped)½ tsp salt½ tsp pepperSesame Ginger Dressing¼...
by Heather Robertson | Sep 14, 2021 | Recipe
Instant Pot Wild Rice Soup Cutting board + sharp knifeInstant PotSmall saucepanWhiskMeasuring cups + spoons For the Instant Pot5 carrots (chopped)5 ribs celery (chopped)½ onion (chopped)3 cloves garlic (minced)1 cup wild rice8 oz mushrooms (sliced)4 cups vegetable...
by Heather Robertson | Sep 13, 2021 | Recipe
Taco Quinoa Chili Cutting board + sharp knifeLarge stock pot 1 cup quinoa1 lb ground beef1 Tbsp coconut oil1 onion (chopped)½ poblano pepper (chopped)1 cayenne pepper (seeded and chopped)2 tsp cumin1 tsp chili powder½ Tbsp taco seasoning1 tsp salt2 (15 oz) cans diced...
by Heather Robertson | Sep 13, 2021 | Recipe
Sweet Kale Salad Cutting board + sharp knifeLarge bowlSmall bowlWhisk 8 oz Brussels sprouts (thinly sliced)4 cups kale (loosely packed, finely chopped)1 cup broccoli stems (julienned)2 cups green cabbage (thinly sliced)½ cup dried cranberries¼ cup pepitas or sunflower...
