vegan Archives - Page 12 of 17 - Daily Dose of Greens

Peanut Butter and Chocolate Chip Granola Bars

April 10, 2015 by maryrossfowler 6 Comments

A few weeks ago I posted a recipe for homemade granola, so it’s no surprise that I decided to make granola bars, right?

My husband has been leaving for work early for meetings lately, so he has been requesting a breakfast he can grab and take with him. Loose granola lacks the convenience factor you get with granola bars, so I obliged and made two different bar flavors — peanut butter chocolate chip and banana blueberry with toasted coconut. After a few tweaks, I’m now very happy with the results — perfectly chewy, crunchy, slightly sweet, and nutritious! …

Peanut Butter Brussels Sprouts w/ Lemon and Raisins

April 8, 2015 by maryrossfowler Leave a Comment

I know what you’re thinking: peanut butter and Brussels sprouts??? Weird…

But please trust me on this one. Give this quick recipe a try, then thank me later. All you need is about ten minutes and six ingredients, and you have an amazing side dish that your kids may even love! …

Quick & Easy Beans and Greens

April 6, 2015 by maryrossfowler Leave a Comment

Here’s a quick and easy recipe for those of you who are super busy but still want to eat right and/or lose weight (in other words, this recipe is for just about everyone). Even though this recipe contains more than beans and greens, as long as you have those two ingredients, the rest can be whatever you have on hand that you feel like adding.

The result is a low-carb, low-calorie, nutrient-dense meal that comes together in just a few minutes! The garlic and herbs give this dish its savory flavor, while the greens add chewiness and the beans create a creamy bite. …

Mango Jicama Slaw

April 2, 2015 by maryrossfowler 2 Comments

Last night I cooked dinner for my church fellowship group, which is something I really enjoy. I knew I wanted to make an assortment of enchiladas, but I also needed to come up with a light side salad that complements the spicy Mexican flavors of the main dish.

I decided to make an easy mango jicama slaw with fresh cilantro and a simple lime dressing. And because watermelon radishes are in season, I added some julienne radishes to the mix. The resulting salad was exactly what I wanted — crisp, fresh, and colorful! …

Vegan Queso

March 31, 2015 by maryrossfowler 2 Comments

When I was in high school, I thought good eatin’ was a bowl of queso dip made out of a melted block of Velveeta and a can of Ro-tel tomatoes. I now know that Velveeta more closely resembles the inside of a yoga mat than actual food, so I avoid it at all costs. But like the trans fats I consumed, the memory of that delicious, spicy cheese dip sticks with me.

I’ve been working on developing a better cheese sauce lately, and I stumbled upon a sauce that reminds me of a slightly less rubbery version of melted Velveeta. I added a can of Ro-tel tomatoes, and BAM! I flashed back to my high school days of devouring a whole bowl of queso washed down with lots of regret — but this time, no guilt!

I know food bloggers are prone to hyperbole, but this recipe is gold, I tell ya! Pure gold!…

Thai Edamame Salad

March 24, 2015 by maryrossfowler Leave a Comment

Well it’s finally spring here in the south, and the sunny days are encouraging the flowers to bloom, families to hit the parks, and pasty winter skin to be exposed. The warmer weather is also making me crave bright, crisp salads as opposed to the hearty soups that keep me going through the winter….

Lactation Cookies (Vegan & GF)

March 21, 2015 by maryrossfowler Leave a Comment

If you’re a breastfeeding mother, you might discover that your milk supply dips on occasion. As I mentioned in my Lactation 102: Improving Lactation post, there are certain foods that can help boost your milk supply. Among these foods are oats, flax seeds, and brewer’s yeast, which are all ingredients included in my lactation cookie recipe!…

Matcha Ice Cream (Vegan)

March 17, 2015 by maryrossfowler 2 Comments

♣ Happy St. Patrick’s Day, everyone! ♣

In the spirit of the holiday, I decided to post a green recipe (like I do most days), but I wanted something that’s more fun than, say, a green salad. I chose a simple dessert made with coconut milk and green tea: matcha ice cream!…

Coconut Yogurt & Vanilla Granola Parfait

March 16, 2015 by maryrossfowler Leave a Comment

After tasting the strawberry cupcakes I made for Abby’s birthday, my husband told me that the icing reminded him of a sweet yogurt. He also just returned from a business trip to Vermont, where he tried some homemade granola that he loved. I think you see where I’m going with this.

I quickly began researching the best method for making non-dairy yogurt for my yogurt and granola parfait, then headed straight for the kitchen. …

Strawberry Smash Cake (Vegan & GF)

March 12, 2015 by maryrossfowler 38 Comments

Yesterday my baby girl turned one year old, and I can’t believe it!

One year old already?! How did this happen?

In preparation for Abby’s birthday, I worked two weeks on a smash cake recipe that’s vegan, gluten-free, oil-free, dye-free, and refined sugar-free — and it was no easy task! I’ll admit I almost caved and added eggs and confectioner’s sugar, but I was determined to start Abby’s second year of life on the right foot.

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Super-Fruit Snacks

March 10, 2015 by maryrossfowler 7 Comments

Now that Abby is almost one year old, I am constantly searching for nutritious finger foods to give her. There are several fruit snacks on the market, but they all have a long list of unnecessary ingredients that I don’t want to give to my baby. So I decided to roll up my sleeves, dust off my dehydrator, and pull out my food processor.

My goal was to create a nutritious snack that is high in vitamins and antioxidants, is naturally sweet, and is soft enough for a 6-toothed baby to chew. The fruit snacks I came up with contain superfruits goji berries and wild blueberries, in addition to apple and Chia seeds. They’re easy to make, and Abby loves them!

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Vegetable Napoleon Over Polenta With Fire-Roasted Harissa

March 8, 2015 by maryrossfowler Leave a Comment

Lately I’ve been craving a simple dish of savory vegetables over creamy polenta, so I decided to make a grilled vegetable napoleon with portobello mushrooms, asparagus, artichoke hearts, and cherry tomatoes. This dish wouldn’t be complete without a flavorful sauce to bring out the flavors of the vegetables, so I created a fire-roasted tomato and red pepper harissa with the perfect amount of heat and acidity. The resulting dish was exactly what I wanted — warm, filling, flavorful, and so easy! …

Peanut Butter and Chocolate Chip Granola Bars

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Peanut Butter Brussels Sprouts w/ Lemon and Raisins

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Quick & Easy Beans and Greens

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Mango Jicama Slaw

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Vegan Queso

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Thai Edamame Salad

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Lactation Cookies (Vegan & GF)

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Matcha Ice Cream (Vegan)

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Coconut Yogurt & Vanilla Granola Parfait

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Strawberry Smash Cake (Vegan & GF)

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Super-Fruit Snacks

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Vegetable Napoleon Over Polenta With Fire-Roasted Harissa

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