a pacific northwest flexitarian life
If only I could copy and paste the virtual looks I received when I told my meat loving family that I was providing a vegan Thanksgiving dinner.
“So we’re having Tofurky” they said? “No, we’re having real food. Whole foods” I replied. Well we did have tofurky gravy, but that remained a secret until now.
I couldn’t believe how easy it was to make these. Cut squash – check. Remove seeds – check. Roast for an hour in the oven – check. And then the fun begins.
The fun actually started in my garden, where I harvested the last of my heirloom tomatoes. With a few additional organic produce items, I was able to get creative and make an easy, bright and flavorful pico de gallo. All you need is 4 ingredients really.
![IMG_6741[1]](https://meetthesmallsens.com/wp-content/uploads/2017/10/img_67411.jpg?w=720)
Continue reading “Meal Prep Sunday: Texmex Stuffed Squash and Heirloom Pico De Gallo”
Boots, layers, falling leaves, crisp mornings, pumpkin everything and of course apple picking.
Apple picking is such a fun, family activity; especially when you’re supporting a local farm. We have a honey crisp tree in our own backyard, but as we went through those apples quickly we headed on over to Willow View Farms to stock up for some new recipes.
I love to eat nachos. I can’t imagine a diet that didn’t involve nachos. I could and would eat them everyday if they were in front of me. However, sometimes I like to reserve my calories for beer, so I was pleased to team up with Okanagan Rawsome and create a guilt-free nacho inspired recipe that you can eat over and over (and leave you some calories to have that glass or two of beer).
Sometimes the smallest changes to a basic recipe can yield the largest results. That’s the case here with my feel good, guilt-free nachos. By subbing your standard tortillas for apple crisps, and traditional toppings for nutritional toppings (hello black beans, mango salsa and chipotle peach guacamole).
This protein packed tropical spin on nachos is enough to fuel you through a full marathon (movie or running, I’m down for both).
So simple, yet major yum.
One can never go wrong with pasta. Especially when it’s topped with massive prawns, candied wild sockeye salmon and glazed scallops.
Continue reading “Brown Sugar Glazed Seafood Basil Fettuccine”
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