Rainbow Spring Rolls. Summer is coming, and we want something cool and fresh to eat. A quick trip to the Farmer’s Market, and you are all set to whip up these spring rolls in less than 30 minutes. We used red pepper, cucumber, avocado, mango, carrots, green onions and purple cabbage, but these spring rolls are so versatile–whatever fruits and vegetables you have available can be added to change up the flavor. Paired with almond cilantro dipping sauce, this is a perfect summer lunch, dinner or snack. Of course, they are completely gluten free, dairy free and vegan.
Instant Pot Blackberry Jam. I love recipes that have all natural ingredients, with no chemicals, additives or preservatives. For this reason, I like to make my own jam, sun dried tomatoes and fruits, and try to buy organic whenever possible. Honestly, making jam in the Instant Pot is so, so easy, only requires 4 ingredients and cooks for 2 minutes! Do you have fresh blackberries, maple syrup, lemon juice and flax meal in the house? That is all you need–the result is delicious, tasty and easy. Vegan, gluten free and dairy free.
Vegan Dip and Veggie Platter. There are so many occasions that I just want a snack, not a whole meal. I want that snack to be delicious, nutritious, and even healthy. This platter features four vegan dips, Toasted Pumpkin Seed Dip, Jalapeno Guacamole, Black Bean Dip and Basil Hummus. I added fresh veggies and fruits and the best gluten free crackers that I have found to round out the platter. If served as a meal, it contains all of the protein, fiber, vitamins and minerals that you need and it takes only 30 minutes to prepare all of the dips and cut the veggies. Then, it is time to snack away! Vegan, gluten free, dairy free.
Zucchini Balls. These balls are perfect as a snack, appetizer or part of a meal. Chose your favorite dip– peanut/almond butter, hot chili sauce or spicy mustard and get ready for a flavor sensation that is also good for you! Vegan, gluten free and dairy free.