It looks like cole slaw, but this shredded salad of root veggies -- carrots, radishes, parsnips and celery root -- is an excellent accompaniment to heavier winter foods.
Quinoa flakes kick this up to a new level of flavor. The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.
Stop. Put down the package of ramen and no one will be the wiser. Instead, try this better-for-you noodle bowl, made with sirloin and vegetables and ready in 20 minutes.
On top of the heartwarming tastiness of hearty potato soup, we added crumbly bacon, shredded cheese, green onions and sour cream. A sure soup-hall-of-fame inductee.
These little babies were good. As in, I'm lucky any of the delicious, flavorful filling made it into the tortillas since I was so busy sampling that I forgot about ensuring quantity control. Simple to prepare and healthy to boot
Serve this quiche for Sunday brunch, and enjoy high-quality protein from the eggs and egg whites, calcium from the cheese and milk, and vitamin C and folate from the broccoli.
