Lunch

Chicken Arugula Strawberry Salad

Gluten-Free, Dairy-Free, Serves 4 For the Salad: For the Strawberry Vinaigrette: Directions: Season the chicken breasts with salt and pepper. Grill until fully cooked, then slice into thin strips. In a large bowl, combine the arugula, sliced strawberries, toasted almonds, avocado slices, and red onion. In a blender, combine the fresh strawberries, balsamic vinegar, olive …

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Stuffed Shells With Tomato Basil Ricotta

Gluten-Free, Vegan, Serves 6 For the Stuffed Shells: For the Whipped Tofu Ricotta: For the Tomato Basil Topping: Directions: Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside. Combine the drained tofu, nutritional yeast, lemon juice, olive oil, garlic powder, salt, …

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