a veg life

(posted by Emily) Another Sunday, another day of meal prep! We decided on Swiss chard wraps again this week, but wanted to try a new filling. I put together a quick quinoa salad, which could probably be served on its own. Easy to put together, easy to pack! Mediterranean Quinoa Salad Prep time: 15 minutes Salad base : 1 1/2 cup quinoa (measured when uncooked), cooked 1 cup cucumber, diced 1 medium tomato, chopped (or more if you like tomato!) 1 medium red bell pepper, chopped 1/4 cup red onion, chopped 5-6 fresh basil leaves, shredded and diced Dressing : 4 tbs olive oil (1/4 cup) 6 tbs apple cider vinegar or red wine vinegar 1/4 tsp cumin 1/4 tsp organo 3 cloves garlic, minced salt and pepper to taste Prep the salad ingredients and add them to a large bowl. Shake dressing ingredients to combine, and then drizzle over the quinoa mixture. Stir and mix well, then refrigerate for at least 20 minutes to allow the flavors to meld. Serve in Swiss chard or...

(posted by Emily) During our juice cleanse, I spent a lot of time pinning new recipes on Pinterest. Tonight was the first chance we had to try something new--I was inspired by this Buffalo Cauliflower Pizza recipe , and decided to try my hand at a BBQ Cauliflower Pizza. It was a delicious experiment :)  I started with a batch of cauliflower bites . While they were baking, I mixed up the dough for the pizza crust. We really like Bob's Red Mill Gluten Free Pizza Crust mix --it always has great results.  cauliflower bites ready for the oven dough ready to be mixed Once the cauliflower was out of the oven, I got the crusts ready to par bake.  greased baking sheets with a dusting of cornmeal While they got going for 8 minute sans toppings, I tossed the cauliflower in BBQ sauce, chopped some red onion, and got some cilantro ready to go.  I used a mix of TJs BBQ sauces for this project--the All Natural is awesome, but can be a ...