![]() Add chopped potatoes into mixture and stir until fully covered. ![]() Sautee the onions until almost transparent. of parsley, 1/2 chopped onion, 1/2 tsp of garlic powder and 1 tbsp. of butter and begin melting it in pot on low heat, add 1 tsp. Finely chop 1 onion, use 1/2 for your soup and the other half for your chicken salad.Wash and peel all of your potatoes and dice them into medium-sized cubes.I set off to Whole Foods to find a meal that would be about $4.00 a portion. I decided to take the challenge to make a Healthy Value Meal that was wholesome, packed with nutrition, and affordable. Whole Foods Market is committed to providing an affordable mix of products and ingredients, along with helpful tools and in-store service to make grocery shopping and cooking more enjoyable. As a result, budgets are definitely stretched, especially with the holiday season in full force. With the busy bustle of everyday life, cooking at home can be stressful. They always have weekly coupons to save money while eating whole foods. We do most of our shopping at Whole Foods Market. Well, I love eating wholesome meals and fueling my two girls’ little bodies.īut I also love a bargain. She actually learned this recipe when she worked for a healthy restaurant when we first moved to Canada. It’s one of my daughters’ favourite recipes and is always on rotation.įor me, it’s a reminder of how my mom’s easy and rustic recipes kept us nourished when we were young. If you are in a pinch and you don’t have any Spike available you can still make a basic vinegar and olive oil vinaigrette, just add some salt and pepper.This is THE best potato soup recipe because it’s wholesome, warm, and comforting. As an added bonus, making your own salad dressing will save a lot of money and space in your refrigerator! Plus homemade salad dressings is just so easy. I started shying away from store-bought salad dressing because I didn’t like the oils used in them and added preservatives. Spike is readily available at Whole Foods, most natural food stores (like my favorite here in Colorado, Natural Grocers), and even your major grocery store. It makes the most delicious tasting vinaigrettes that are super quick to make. I haven’t purchased a store-bought salad dressing for well over 10 years because of Spike. Spike is delicious in salad dressings, soups, or on some cooked veggies. It’s quite the blend but really lives up to its slogan of “gourmet magic”. If you’ve never heard of Spike run out to your local grocery store and get some now! Spike is a spice blend that includes pretty much every spice imaginable: salt, soy, onion, nutritional yeast, garlic, dill, kelp, horseradish, mustard flour, orange and lemon peel, celery, bell peppers, parsley, celery root, white pepper, turmeric, rosehips, summer savory, mushroom, coriander, fenugreek, basil, cayenne pepper, spinach powder, cloves, cumin, ginger, marjoram, oregano, thyme, tarragon, cinnamon, safflower, paprika, tomato, and rosemary. Hey, so what’s this Spike seasoning stuff? I only wish it came in bulk size to feed the whole family! I especially love how their pasta holds up when leftover, it keeps more of an al dente texture and doesn’t get mushy. Plus since it’s made from chickpeas it has more protein and more fiber than regular pasta. Banza pasta makes a great rotini pasta that works wonderfully in this recipe. If you want to make this recipe even more nutritious, or you’re looking for a gluten-free option try using chickpea pasta. This vegan summer pasta salad is great served immediately but it is equally delicious as leftovers. Loaded with veggies and a simple homemade vinaigrette dressing this plant-based summer pasta salad makes a great quick weeknight meal or bring it along to your next BBQ. This recipe reminds me of it, but it is much more delicious and nutritious, I can promise you that. Do you remember it? The box of pasta with the dehydrated olives and pimentos and powder dressing, yuck! Well, times have changed and our bodies deserve better. As a child, I used to love Suddenly Salad.
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