If you’re in the mood for a tasty, healthy side, snack, or salad base, this recipe is the one for you!
It’s incredibly fresh, colorful, and customizable, and it comes with a new-and-improved tahini dressing. Let’s do this!
This 20-minute recipe starts with shredded fennel, celery, beets, carrots, and fresh parsley and cilantro, which not only creates a hearty base but also provides plenty of health benefits.
Super Cleansing Slaw with Rosemary Dressing from Minimalist Baker →
Healthy Zucchini Bread made with whole wheat flour, coconut oil and sweetened with honey instead of sugar. This bread is bursting with flavor thanks to the hint of coconut, orange zest and toasted nuts. Great for breakfast and can easily be made into healthy zucchini muffins. Hello loves + Happy National Zucchini Bread Day! I’m [...]
The post Healthy Zucchini Bread appeared first on Ambitious Kitchen.
Alright, meet my new favorite taco recipe! These meatless tacos feature refried pinto beans, creamy avocado sauce, quick-pickled onions and fresh garnishes. They will please even the most adamant carnivores in your life.
If you ask me, every great taco possesses the following qualities: something hearty (beans), something creamy (avocado), something crisp (shredded cabbage), something tangy (pickled onions and feta), and lots of fresh flavors. These tacos have those qualities in spades.
These vegetarian tacos were inspired by an authentic Mexican taqueria in town, Bonito Michoacan. They offer one-dollar tacos on Fridays. I order beans and cheese on mine, then I load them up with my favorite condiments from their epic salsa and pickle bar. You can’t miss me—the girl with big hair, drippy-saucy tacos, dancing in her seat.
These tacos are fun to make when you have good company in the kitchen. Just assign the individual components (they’re all so simple) and you’ll have dinner ready in no time. I also offered some shortcuts in the recipe notes, if you’re in a hurry.
The post Epic Vegetarian Tacos appeared first on Cookie and Kate.
