• Veggie Wedges 4 Ways

       Potato Wedges INGREDIENTS 3 large russet potatoes ⅓ cup olive oil 1 teaspoon salt ½ teaspoon pepper 1 tablespoon garlic powder 1 tablespoon dried oregano 1 tablespoon paprika ½ cup vegetarian parmesan cheese PREPARATION # Preheat oven to 400°F/200°C. # Thoroughly wash potatoes, cut in half, and slice into wedges. # Toss wedges in

  • Delicious Ways To Eat Your Greens

    Broccoli Bites serves 3 flax egg, 1 tablespoon flax meal mixed with 3 tablespoons water 2 ½ cups (375 g) broccoli floret 2 cups (340 g) quinoa, cooked 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon pepper ⅓ cup (15 g) nutritional yeast ½ teaspoon baking powder ½ cup (65

  • Almond-Crusted Parmesan Salmon

    INGREDIENTS 12 ounces salmon 1 egg 1-2 tablespoons olive oil For the breading: ⅓ cup crushed almonds* ⅓ cup grated parmesan cheese 1 tablespoon dried basil 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon pepper PREPARATION 1. Mix breading ingredients together in large bowl. Set aside. 2. Whisk egg in a separate bowl. Dredge