This low calorie dish is bursting with summer flavors. Heat a drizzle of olive oil in a large skillet. Add sliced zucchini and corn kernels (just cut off the cob); season with salt, pepper and fresh oregano. Cook for 6 to 8 minutes until veggies are tender. Turn off heat — add cherry tomatoes and fresh basil. Serve warm or at room temp.
Serves: 21 1/2 cups unsweetened almond milk1 cup frozen mango chunks1 cup frozen wild blueberries1 scoop vanilla protein powder 1. In a blender, combine almond
Bean salad meets salsa in this easy and affordable plant-based recipe.
High-protein Greek yogurt spiked with peanut butter and fresh berries is the ultimate cold and creamy treat
From latte to refresher 🙂 these naturally energizing beverages will give your senses a boost – caffeine free! These recipes are proof that simple ingredients
Serves: 8 1 pint raspberries 1 cup granulated sugar 4 cups of brewed green tea Whipped cream (optional) Combine berries, sugar and tea into a
Instead of spending hours at the stove, whip a batch of pumpkin-y apple butter exploding with flavor in about an hour.
A deliciously easy main course featuring this garden fresh favorite! Looking for something new to do with all that zucchini? Here you go! Baked Stuffed
Cherries are loaded with cell-protecting and inflammation-fighting anti-oxidants. Research indicates that tart cherry juice aids with muscle recovery after exercise. 1 cup frozen pitted cherries
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One Response
This sounds delicious! Must try this since my CSA has been giving us tons and tons of corn and zucchini – but I don’t mind 😉