Spring Grocery List and Plant Based Recipes
As I write this, it is heavy and humid outside. Yesterday was almost 30 degrees and sunny. And tomorrow’s weather says it will rain all day. You know what that means… Spring has sprung my friends! And as we are in the middle of Spring, I thought it was about time I shared my Spring Grocery List and some of my latest snacks + meals!
Springtime Grocery List
> Staples: Coffee | Chickpeas | Rice | Pasta | Flour | Eggs | Tortillas
> Veggies: Kale | Mushrooms | Broccoli | Tomatoes | Onions
> Smoothies: Spinach | Frozen Fruit | Bananas | Coconut Milk
> Extras: Yeshi Dressing | Chia Seeds | Peanut Butter | Cheese
These are my go-to grocery items and as I am sitting here I am struggling to think of anything else I eat! I have always been the kind of person who can eat the same set of meals and never get bored. Especially making my own food at home – I like to keep things simple and eat the meals that make me feel good. Take a look below at some of my latest recipes!
These are good plain for snacking OR as topping for a salad OR as mixed into a stir fry OR added into a veggie wrap!
> Preheat the oven to 400°
> Drain 1 can of chickpeas, roll them out onto a towel and then pat them till they are dry.
> Place chickpeas on a cookie sheet / pan and drizzle 1 tbsp olive oil over them. Use your hand to roll them around until they are coated in the oil.
> Season with salt, pepper, and paprika to taste (or anything you would like, really).
> Bake in oven for 15 minutes. Take out and roll them around. Bake for another 10 minutes or until browned.
Kale Caesar Salad with Broccoli and Homemade Croutons
I am IN LOVE with these homemade croutons (made with my homemade sourdough bread!) and this salad is such an incredible meal because it is packed with nutrients + it is filling + it is delicious.
> Chop 3 large kale leaves into fine pieces (I like to chop off my stems so I am only adding the leafy parts to my salad) and add to your salad bowl. Add 1tsp olive oil and massage into the kale (optional – it makes the kale less tough).
> Cut 1-2 pieces of sourdough bread into cubes (or any bread you’d like for croutons) and chop 1 clove of garlic finely.
> Heat 1 tsp olive oil in a frying pan at medium heat. Add garlic and bread to the pan and let fry in the oil.
> Add salt, pepper, and chili flakes to taste and stir the croutons so they are browned on all sides.
> When croutons are toasted and brown, add them to your kale and mix together. Optional – you can add any vegetables you like! I like adding broccoli, crispy chickpeas, even tomatoes!
> You don’t need dressing but I have been adding the mild chili Yeshi salad dressing – or any savoury salad dressing will do!
I love sourdough so much. I find it to be much kinder on my stomach than other bread and because it is made with a starter, it has good bacteria that benefits your gut health! However, I am no expert at making sourdough bread – I am on my third loaf and I am still experimenting with what works best! BUT I have a friend who is a master bread maker. His video all about how to make sourdough can be found HERE.
Rosemary Olive Oil
If you have a rosemary bush – or know someone who does – this is incredibly easy way to get fancy with your cooking oil or as something fun to add to bread, salad dressings, veggies, or pasta. I just took a long sprig of fresh rosemary and added it to a small jar with olive oil. I let the jar sit for a week or so before I opened it, and when I did, the most delicious-small wafted out. The rosemary had infused with the oil and I haven’t been able to stop eating it since!
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