This easy and delicious egg and vegetables frittata recipe is a perfect dish to serve for brunch in addition to the rest of goodies, like waffles or pancakes. If you have kids, you can involve them into the making as we know how much they love to crack eggs!
Give yourself a meatless day. If you are in the mood to prepare a very tasty but hearty dish this can be it! A vegetarian Meatloaf. This recipe is packed with healthy fillers, like Quinoa, zucchini, carrots and flax meal. This meatloaf can be made using a cupcake pan or a regular baking pan.
If using a cupcake pan, you can add mashed potato topping and make it look like frosting. Your kids will be more incline to eat them then.
Ratatouille has been always a favorite dish of mine. Not only can be served with pasta, French fries or rice but serve over toasted flat bread and now you have a healthy Pizza.
This is one of my favorite soups to eat all year round. You would never know that this soup contains NO heavy cream or any kind of dairy.The red and green garnishes (Goji berries, chopped tomatoes and basil) makes it perfect for this holidays. Enjoy!
You would never know that this non-dairy Mac and and Cheese is made with potatoes, carrots and sunflower seeds. Yes, that's it. The combination of these 2 veggies and seeds create a creamy sauce that would satisfy any Mac'n Cheese lover! You can alternate using cashews instead of the sunflower seeds. It would just not be recommended if you have a tree nut allergy. You can even use gluten free macaroni and now you really have an exceptional healthy dish!
The story goes that Falafel, despite its strong connection with Israel, actually originates from Egypt, and was originally made from Faba beans. Its roots can be traced right back to the Christian of Egypt who were forbidden from eating meat during certain holidays and came up with a falafel-like alternative. This traditional recipe is full of flavor and texture. Serve it with Tatziki sauce and use it as an appetizer or in Pita bread with our Asian slaw
The following Vegan Tahi Coconut Soup is a nice option as an appetizer or main dish. You can always add your favorite julienned vegetables to make it heartier.
I present you with our Homemade Chicken Stock: Eleven ingredients (all REAL Foods), 0 preservatives, 0 added salt or "natural" flavors, 0 cane sugar and a much needed low sodium option to the canned stuff- should I continue? You just need a little time to make this recipe and the outcome can last for weeks in your freezer (already portioned), this is a super convenient and a healthier option to canned chicken stock.Use it in stews, soups, risotto and pretty much any recipe that calls for it. BTW! Join us and learn how to make all kinds of chicken stock based soup at our next Adult Cooking Class this Thursday at 7 pm!
This mix of greens and superfoods can become part of a wrap a side or a meal on its own. You can top it with baked pieces of tofu, fish or chicken breast. Make it for dinner, take it to the office or a picnic and you will be replenishing your body with REAL foods that will give you nutrients and energy. Note: We like to keep the tomatoes, cucumber and feta on the side until the time of service so our greens stay crunchy.
As vegetarians(or not), we need to add protein to our bodies. The following recipe is "pumped" with plant-based proteins from beans, seeds and oats. As a vegetarian, this is one of my to go recipes when I want a burger (you don't need to be vegetarian in order to savor this baby!). At The Real Food Academy, we have also made this recipe with hundreds of kids and just after we got their seal of approval (kids can be harsh recipe judges) we decided on going public with it! TIP: Serve it with our Sweet and Tangy Coleslaw with Apples
and top it with avocado slices and sprouts. Next time you have a gathering your guest will be impressed with your new plant-based burger!
Paella is considered one of Spain's national dishes, depending on the region it can be made with seafood, meats or a mix of both. At the Real Food Academy we like to prepare it with Black Rice
, just precook the rice or sorghum in the broth (keeping about 1 cup for step # 5) and top with Kalamata Olives and Artichokes for a cool flavor profile!