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Quick and easy to make but packed with an unexpected flavor! Mint isn’t just for sweet dishes, here it pairs . . .
A lighter chili that takes advantage of summertime vegetables that are available year-round. Great Northern beans . . .
The humble summer squash takes center stage in this savory, satisfying, can't-believe-it's paleo casserole. Tender . . .
A healthy mix of quinoa, lentils and grilled veggies
Place all the paste ingredients into a food processor and blitz until everything is finely chopped. Cut the tofu . . .
Chop all the vegetables and roast them in some olive oil at 180* for approximately 30 minutes. Remove the thyme . . .
Heat a large pan or pot with a few teaspoons of water over medium heat. Once water is bubbling, add the onions and . . .
Preheat oven to 350. Cut the stem off the squash, half and seed it. If you have the bag of frozen cubes, you're . . .
Preheat your oven to 350. Spray each half of the squash lightly with coconut oil and season lightly with salt and . . .
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