This lectin free bowl looks only plant based, but it has mini shrimps in it, which you can easily skip to make the dish vegetarian. The dressing has mayonnaise, which again can be skipped for a complete vegan version. So there is a little bit for everyone, and there is enough variety of vegetables to make it delicious and nutritious whatever the version.
Lately I’ve been cooking and eating mostly leftovers and food prepared ad hoc, but this weekend I really felt like some serious meal prep. So I made these amazing meatballs with a hot kimchi-sriracha sauce I discovered in Whole Foods last night and I’m really happy with how they turned out. Served with cauliflower rice and broccoli slaw.
Two days ago I came back from a road trip in West Texas and had some vegetables in the fridge from before I left, so I needed to make use of them in a creative way. Those vegetables were one bag of riced cauliflower, one big turnip and some frozen spinach. I mixed them with a bag of Ziti from Miracle Noodles for a super delicious, comforty and healthy casserole.