We made it to the end of another very busy week of volleyball practices, games, late night homework sessions, and new recipe creation in the Goofy Foot Foods kitchen. Because Simple Smoothies are a staple in the Kelly house, I thought it was only fitting to share a few of my fall favorites with you. Perhaps you have…
Teriyaki Brussels and Tofu Bowls
What’s in our vegan bowl tonight? We’re serving up my Teriyaki Brussels and Tofu Bowls made with sprouted tofu, roasted Brussels sprouts and caramelized onion. A filling vegan meal with a teriyaki twist made specifically for fall. We’ve even added a semi-homemade colorful drizzle on top, created with Farmhouse Culture’s Ginger Beet Kraut. A beautiful addition providing color and probiotic…
Fall Quinoa and Kale Salad
Starting off the week with a few homemade grab-and-go items in the refrigerator is certainly a good way to reduce the temptation for packaged foods (often filled with not-so-good for you fats, sodium and sugar). I love making a big green ‘base-salad’ on Sunday, allowing everyone in the family to customize as they like during the week….
Back to Our Roots Vegan Dinner Bowl
Who can resist the beautiful colors and flavors of fall. Even when the temperature says 85 degrees, I can’t seem to hold back my desire for winter squash and root veggies. Today’s Back to Our Roots Vegan Dinner Bowl combines warmed, ginger kale with colorful roasted roots. The entire bowl is then drizzled with my Ginger…
Indian Spiced Red Lentil Soup
Although the weather is still very warm in San Diego, yesterday just seemed to call for a big bowl of soup. I typically make soup at the end of a week when the leftover veggies in my refrigerator are calling to me. You know the ones…the unusually small carrots that weren’t large enough for the spiralizer,…
Fall Apple Mango Slaw
Happy Monday everyone! Today we’re sharing a second recipe specifically created for Breast Cancer Awareness Month. Although October is focused on raising awareness for breast cancer prevention and treatment, all recipes this month are beneficial, not only for cancer prevention, but also for other common chronic conditions. We strongly believe in food as a first-line defense…
Raw Banana Cream Tartelettes
Not sure what to do with that ripe bunch of bananas sitting on the counter? I typically peel them, then slice into coins and place in the freezer for later use in my smoothies. Of course, making banana bread is always satisfying, however, since the fall weather is still quite warm in San Diego today, I…
Think Pink Hummus
Move over glorious colors of fall, it’s time to pull out the pink in honor of Breast Cancer Awareness Month. Today’s post and recipe is dedicated to the personal family and friends we have lost to cancer, and to those currently struggling to overcome the disease. I’m hoping this post will raise awareness in some small way…
Spicy Cauliflower and Shiitake Fajitas
Dinner doesn’t have to be complicated to be delicious and nutritious. Start with fresh ingredients and keep those ingredients to a minimum. This saves time and money when it comes to fueling your body with the high-quality nutrition it’s craving. Today’s post begins with orange cauliflower, a versatile vegetable from the Brassica family (including Brussels…
Sun-kissed Lentil and Rice Bowls
With all of our hot days and cool nights during the fall season in San Diego, I’m often challenged to create meals that are both light and refreshing but also have a depth of flavor and nutrition that speaks to the season. My Sun-kissed Lentil and Rice Bowls provide plenty of plant-based protein for a…