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Home » Archives for Brittany Mullins » Page 3

Shredded Kale and Brussels Sprout Salad

November 25, 2015 by eatingbirdfood Leave a Comment

Shredded Kale and Brussels Sprout Salad Prep time: Cook time: Total time: Serves: A bright and crunchy salad with a base of shredded kale and Brussels sprouts along with dried cranberries, marinated onions, toasted almonds and a good amount of Pecorino cheese. Ingredients 4 cloves of garlic, minced 1 teaspoon black pepper 1 teaspoon sea… 

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Filed Under: Gluten-Free, Salads Tagged With: brussels sprouts, holiday, kale

Cheesy Broccoli Quinoa Casserole

November 17, 2015 by eatingbirdfood Leave a Comment

Cheesy Broccoli Quinoa Casserole Prep time: Cook time: Total time: Serves: Cheesy broccoli casserole made healthy! This version has protein-packed quinoa instead of instant rice, freshly grated cheese and natural mushroom soup instead of condensed cream of mushroom. Ingredients 1 cup uncooked quinoa (I love Ancient Harvest) 2 cups water or low sodium broth (for… 

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Filed Under: Gluten-Free, Side Dishes

Green Beans with Caramelized Shallots and Almonds

November 16, 2015 by eatingbirdfood Leave a Comment

Green Beans with Caramelized Shallots and Almonds Prep time: Cook time: Total time: Serves: Add a little green to your Thanksgiving menu with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley. Ingredients 1 lb. fresh green beans, trimmed 1 shallot bulb (about 5-6 cloves), peeled and… 

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Filed Under: Gluten-Free, Kid-Friendly, Side Dishes, Vegan

Lentil Loaf with a Maple Sweetened Glaze

November 11, 2015 by eatingbirdfood Leave a Comment

Lentil Loaf with a Maple Sweetened Glaze Prep time: Cook time: Total time: Serves: This festive lentil loaf is packed with flavor and makes for a lovely vegetarian main-entree for a holiday meal. Vegan, gluten-free and loaded with fiber! Ingredients ½ cup brown (green) lentils 1⅓ cup water 1 bay leaf 1 Tablespoon olive oil… 

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Filed Under: Gluten-Free, Kid-Friendly, Main Dishes, Vegan

Pumpkin Pitaya Bowl

November 2, 2015 by eatingbirdfood Leave a Comment

Pumpkin Pitaya Bowl Prep time: Cook time: Total time: Serves: Fall inspired Pumpkin Pitaya Smoothie Bowl with pomegranate, pumpkin seeds and grain-free granola! Ingredients 1 frozen PitayaPlus smoothie pack 1 frozen banana, in chunks ½ cup canned pumpkin pinch of pumpkin pie spice or cinnamon pomegranate arils pepitas grain-free granola almond butter Instructions View the… 

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Filed Under: 30 Minutes or Less, Breakfast, Gluten-Free, Kid-Friendly, Snacks, Vegan Tagged With: bowl, pumpkin, smoothie

Quinoa Flour Pumpkin Bread

October 30, 2015 by eatingbirdfood Leave a Comment

Quinoa Flour Pumpkin Bread Prep time: 20 mins Cook time: 60 mins Total time: 80 mins Serves: 1 loaf / 10 slices Spiced with cinnamon, nutmeg, ginger and allspice this moist and tender Chocolate Chip Pumpkin Bread is everything a pumpkin quick bread should be but a tad healthier, gluten-free and vegan. Ingredients 1⅔ cups… 

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Filed Under: Breakfast, Desserts, Gluten-Free, Kid-Friendly, Snacks Tagged With: bread, healthy, pumpkin, quinoa

Slow Cooker Quinoa Vegetable Soup

October 30, 2015 by eatingbirdfood Leave a Comment

Slow Cooker Quinoa Vegetable Soup Prep time: 15 mins Cook time: 6 hours Total time: Serves: 4-6 A flavorful and filling slow cooker vegetable soup made with protein-packed quinoa and fresh veggies. Ingredients 1 Tablespoon avocado oil or coconut oil ½ yellow onion, chopped 3 cloves garlic, minced 2 carrots, chopped ½ cup mixed mushrooms… 

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Filed Under: Gluten-Free, Kid-Friendly, Main Dishes, Soups & Stews Tagged With: dinner, healthy, lunch, quinoa, slow cooker

Blueberry Peach Yogurt Bowl

August 10, 2015 by eatingbirdfood Leave a Comment

Blueberry Peach Yogurt Bowl Prep time: Cook time: Total time: Serves: Brighten up your morning with this protein-packed Greek yogurt bowl! Topped with fresh peaches, blueberries, muesli and cacao nibs each bowl is loaded with deliciousness and contains 24 grams of protein. Ingredients 1 cup plain Greek yogurt (2% or full-fat) ¼ cup blueberries 1… 

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Filed Under: 30 Minutes or Less, Breakfast, Gluten-Free, Kid-Friendly, Snacks Tagged With: blueberries, healthy, Peaches, summer, yogurt

Asian Edamame Salad

August 10, 2015 by eatingbirdfood Leave a Comment

Asian Edamame Salad Prep time: Cook time: Total time: Serves: This edamame salad is like an Asian coleslaw with crunchy cabbage, carrots, peppers and a ginger-miso dressing! Ingredients 1 head purple cabbage, shredded 1 cup steamed, shelled edamame 4 carrots, cut into matchsticks 1 red bell pepper, cut into matchsticks 1⁄4 cup cilantro 1⁄4 cup… 

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Filed Under: 30 Minutes or Less, Gluten-Free, Salads, Side Dishes, Vegan Tagged With: asian, healthy, make ahead

Banana Almond Teff Porridge

March 23, 2014 by eatingbirdfood Leave a Comment

Banana Almond Teff Porridge Prep time: 2 minutes Cook time: 20 minutes Total time: 22 minutes Serves: 4 servings This teff porridge is a great change of pace from regular oatmeal. The flavor of the teff is nutty and the consistency is similar to polenta or cream of wheat. The bananas melt into the porridge… 

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Filed Under: 30 Minutes or Less, Breakfast, Gluten-Free, Vegan Tagged With: banana, breakfast, porridge, teff, whole grain

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