This carrot blueberry sprout salad is so good, so refreshing and so healthy! It’s perfect to make ahead the night before for lunch-to-go. It also makes a perfect side dish for dinner. I’ve even eaten it for breakfast. Yes, I know I can be a little intense about getting my vegetables in!
If given the choice between a muffin and a scone, I’ll take the scone every single time. I’ve even been known to eat scones for dessert (instead of breakfast) on more than one occasion. There’s something about that dry, flaky texture that I love. For some reason, however, I haven’t made scones that often until now. Living an organic, non-GMO lifestyle doesn’t mean you have to give up your favorite foods. You just need to know how to make them with the cleanest ingredients. This recipe for blueberry lemon scones is fantastic and super easy. The scones are perfect for a weekend brunch, a treat or to make ahead and freeze for later.
These Chickpea Curry Wraps are sooooo good. They are perfect to make ahead, pack for lunch and have ready to go for busy days. The combination of flavors is so delicious – a little sweet, spicy and salty. I use 100% sprouted whole grain tortillas from Food for Life brand to wrap up this homemade salad mixture. These tortillas are 100% organic, non-GMO, a great source of complete protein and a favorite staple around here. I also show you how to make chickpeas from scratch (not from a can – although you can still use canned, as long as the can is BPA-free) in a video below.
And for those of you who don’t like curry, I’d challenge you to try this recipe and see what happens. I think you’ll be pleasantly surprised.