Dill Delight Salad

Dill Delight Salad

This mixed greens salad is good to the last bite & full of nutrients.  Great as a lunch or side salad.

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Dill Delight Salad
Course Dinner, Lunch
Cuisine Salads
Servings
people
Ingredients
Course Dinner, Lunch
Cuisine Salads
Servings
people
Ingredients
Dill Delight Salad
Instructions
  1. Combine all ingredients in a medium bowl.
  2. Toss and serve in salad bowls.
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PicklE Pork Pasta

Get some protein, fibre, omegas, and energy for lunch!

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Instructions
  1. Heat ham and pasta (Black bean spaghetti is my favourite gluten-free pasta!) Toss diced pickles and seasoned hemp seeds on top.
Recipe Notes

If you desire a CreamE sauce, mix a couple tablespoons of Vegenaise mayo in there, too. 

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Stuffed Mushrooms

I couldn’t believe they tasted exactly like the cream cheese ones I was craving! Creamy, delicious, and nutritious. I saved this recipe for you from Easter. There was none left over, just compliments and second helpings. 😊

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Stuffed mushrooms
Course Dinner
Cuisine Appetizers
Servings
Ingredients
Course Dinner
Cuisine Appetizers
Servings
Ingredients
Stuffed mushrooms
Instructions
  1. Cover cashews fully with water (I think I soaked in about 2 cups water). Soak for 2.5 hours minimum, or overnight if you plan ahead. Drain, and then dump into blender with water, lemon juice, salt, apple cider vinegar, garlic powder, hemp seeds and fish. *Fish is optional, if you don't add it they'll still be delicious!* Blend until smooth. You can easily turn this into a vegetarian plate by substituting 1/3 cup of pollock for 1/3 cup of cooked navy beans.  
  2. Fill mushroom caps, and set into glass 13x9 pan. Pour broth around mushrooms, then sprinkle with pepper. Bake at 350 F for 20 mins.
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