Before posting my day’s eats, in respect of this month’s green theme, I thought I’d list ten of my favorite green recipes:
Sea Salt Baked Potatoes
topped with arugula that has been dressed with a vinaigrette of
champagne vinegar, dijon mustard, lemon juice, olive oil, an egg yolk, and parmesan.
Spiced Coconut Spinach
Vegetarian Split Pea Soup
Cucumber Peanut Salad
Winter Greens Crispy Quinoa Salad
Beet Green Chopped Salad
Kale and Slivered Brussels Sprouts Soba Noodles
Swiss Chard with Garlic and Yogurt
Toasted corn tortillas toasted with mashed avocado, lime and sea salt
And now for WIAW:
A sweet marionberry scone fresh from the oven from the natural bakery around the corner complimented by a handful of salted almonds, pumpkin seeds and sunflower seeds.
Zesty organic cottage cheese with pistachios and dried mango
Quinoa-lentil pilaf with roasted carrots, parsnips, beets, and butternut squash, topped with seeds for added crunch.
A melange of steamed and sauteed vegetables accompanied by jasmine rice and grilled tempeh.
Dark chocolate pudding topped with chunks of homemade brownie and sprinkles for good measure.
Green snacks that I enjoy are roasted and salted edamame, cucumber with hummus, kiwi and cottage cheese, and roasted brussels sprouts with a dipping sauce. I used to love green apples slathered thickly with peanut butter, but now I’m on a red apple and almond butter kick. Nevertheless, I’ll be sure to continue posting my green foods throughout this month. Keep posted!