by Tiffany Terczak | Aug 2, 2021 | Recipe
Oven-roasted Hash Browns Cookie sheetParchment paperCutting board + sharp knifeMeasuring spoons 3 russet potato (diced ½-inch)1 onion (diced ½-inch)1 bell pepper (any) (diced ½-inch)2 Tbsp olive oil (divided)½ tsp salt¼ tsp pepper½ tsp garlic powder (optional) Preheat...
by Tiffany Terczak | Jul 31, 2021 | Recipe
Zoodles medium saucepanwooden spoonmeasuring spoons 12 oz frozen Zoodles Veggie Spirals (can be made from scratch. See notes below.)1 Tbsp olive oil1 tsp salt Warm 1 Tbsp olive oil in a pan on medium heat. Add Zoodles and cover. Set a timer for 5 minutes.Flip the...
by Tiffany Terczak | Jul 31, 2021 | Recipe
Millet Bowl with Chickpeas, Red Pepper + Snow Peas Small saucepan with lidWooden spoonMeasuring cups + spoons12-inch cast iron skilletCutting board + sharp knifeLarge bowl 1 cup millet3 cups water½ tsp salt¼ tsp pepper2 lime (finely grate zest, and reserve juice as...
by Tiffany Terczak | Jul 31, 2021 | Recipe
Cauliflower Couscous with Leeks Small bowlCutting board + sharp knifeCast iron skilletMeasuring spoons 2 Tbsp olive oil24 oz frozen cauliflower rice7.5 oz sun-dried tomatoes (finely chopped)2 cloves garlic (minced)4 leek (thinly sliced)14 oz firm tofu (thinly sliced)½...
by Tiffany Terczak | Jul 31, 2021 | Recipe
Edamame Small saucepan 16 oz frozen shelled edamame3 cups water Boil 3 cups of water in a small saucepan.When water boils, add frozen edamame and cook for 3 minutes. Side DishAsianNo MeatStove Top
