Ingredients

1 cup of dry quinoa (about 3 cups cooked)
1 can organic black beans, drained
1 can organic (non-GMO) corn
1 can tomatoes & green chilies
1 bunch of spinach, chopped
1 red onion, chopped fine
1 handful of cilantro, chopped
1 lime
1 avocado, diced
salt & pepper, to taste

Read more about quinoa recipes you will love

Directions

Cook quinoa according to package instructions. Combine remaining ingredients except avocado in a bowl and mix with quinoa. Chill and serve with diced avocado.

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The post Quinoa Salad Recipe with Black Bean and Organic Corn Relish appeared first on NaturallySavvy.com.

Ingredients

1 can low-sodium organic chickpeas (drained, reserve liquid)
2 cups spinach
¼ cup lemon juice
2 tbsp tahini
1-2 garlic cloves
salt to taste
2 cups mixed veggie sticks (carrots, celery, etc)
1 pita bread cut into small wedges or gluten-free crackers of your choice

Read: Top 10 Places Gluten May Be Hiding in Your Gluten-Free Diet

Directions

Blend all ingredients, adding reserved chickpea liquid to desired consistency. Lemon, garlic & salt may be adjusted to taste.

Serve with veggies & gluten-free crackers. Great in wraps or thinned for a salad dressing. Try adding your favorite herb or roasted red bell peppers.

DISCLAIMER: This article contains affiliate links, which means that if you click on one of the product links, Naturally Savvy will receive a small commission so we can keep pumping out amazing articles like this one. Thank you so much for your support!

The post Hulk Spinach Hummus Recipe appeared first on NaturallySavvy.com.

Ingredients

1 cup raw almonds, soaked overnight
¼ cup tahini
½ cup lemon juice
½ cup of water
½ cup Extra Virgin Olive Oil
6 garlic cloves
3 tbsp cumin
½ teaspoon pink Himalayan salt
Gluten-free crackers
Assorted veggies

Read more about healthy fats that don't make you fat

Directions

Place all ingredients in a food processor and blend until smooth. Serve with veggies or gluten-free crackers, or use as a spread in sandwiches and wraps.

Image: Susy Von Der Ohe

The post Raw Almond Hummus Recipe appeared first on NaturallySavvy.com.

Ingredients

4 tbsp MELT Organic Spread

4 egg yolks

2 tbsp lemon juice

2 eggs

½ cup baby spinach

½ avocado, sliced

1 tomato, diced

splash of organic apple cider vinegar

2 slices gluten-free bread

salt & pepper, to taste

Read more about cholesterol, saturated fat, and your health

Directions

Hollandaise Sauce: On low heat, melt the MELT Organic in a pan. In a separate bowl, whisk together egg yolks, lemon juice, and salt. Slowly whisk into melted MELT. Continue whisking for 30-60 seconds until the sauce thickens. Remove from heat. (If the sauce becomes too thick while preparing the remainder of the meal, whisk in a small amount of purified water.)

Poached Eggs: Bring a pot of water with apple cider vinegar to a boil. Crack eggs in one at a time into a mug and pour into boiling water. Cook for 5 minutes to less and drain.

Assembly: Spread MELT on toast. Add spinach followed by a poached egg. Sprinkle some salt and pepper on the egg and follow with Hollandaise sauce. Garnish with tomato, avocado, salt and pepper.

Image: Susy Von Der Ohe

The post Gluten Free, Dairy Free Eggs Benedict Recipe appeared first on NaturallySavvy.com.

2 tsp Maison Orphée grapeseed oil

1 lb baby carrots

½ cup organic low sodium veggie broth

¼ cup raw honey

1 Tbsp red wine vinegar

1 Tbsp Melt Organic original spread

salt and pepper, to taste

Read more about hidden ingredients in honey

Directions

Brown oil and carrots in pan for 2 minutes. Add broth, honey, vinegar and salt/pepper to taste. Bring to a boil then cover and simmer for 10 minutes. Remove lid and cook med-high stirring occasionally until the carrots are tender and the liquid is syrupy, about 7-9 min. Remove from heat and stir in Melt Organic spread. Adjust taste with salt and pepper.

The post Healthier Honey Carrots Recipe appeared first on NaturallySavvy.com.

Ingredients

4 eggs

1 ½ cups spinach

¼ cup water

2 medium sized potatoes

2 tbsp Maison Orphée grapeseed oil

2 cloves of garlic, minced

1 tomato, diced

½ avocado, diced

salt and pepper, to taste

blackberries, to garnishRead: 13 Reasons to Eat Berries (Right Now!)

Directions

Toss potatoes in oil and season with salt. Roast at 450 F for 20 minutes. Toss in minced garlic and broil on high for 5 minutes. Combine water and spinach in a blender. Fold into eggs and cook as usual. Garnish with tomato and avocado, and serve with blackberries.

The post Green Eggs and Roasted Potatoes appeared first on NaturallySavvy.com.

Strawberry Poppy Seed Dressing

1 lb strawberries

1/2 cup Maison Orphée grapeseed oil

1/4 cup+ raw honey

3 tbsp Maison Orphée balsamic vinegar

3 tbsp Maison Orphée apple cider vinegar

2 tsp poppy seeds

1 tsp pink Himalayan salt

Directions

Blend all ingredients except oil. Once smooth, slowly pour in oil while blender is still running.

Read more about the health benefits of strawberries

Candied Pecans

1 egg white

3/4 cup organic light brown sugar

1 tsp vanilla extract

1/8 tsp pink Himalayan salt

Directions

With a hand mixer, blend egg white till foamy. In a separate bowl combine remaining ingredients. Stir in egg white. Grease cookie sheet and spread out nut mixture. Bake at 275 F for 45 mins.

Chef's Note: For a chocolaty treat add in some raw cacao powder before baking — makes a great snack too!

Read more about the health benefits of nuts

The post Spinach Salad Recipe with Strawberry Poppy Seed Dressing & Candied Pecans appeared first on NaturallySavvy.com.

Ingredients

1 package mung bean noodles

2 tbsp San-J Tamari

2 tbsp rice vinegar

1 tbsp Maison Orphée toasted sesame oil

1 tbsp ginger, grated

¼ cup carrots, grated

¼ cup yellow pepper, diced

2 tbsp green onions, sliced

1 cucumber, spiraled or julienned

1/2 cup diced tomato

1/2 avocado, diced

sesame seeds, to garnish

Read more about the health benefits of sesame seeds

Directions

Cook mung bean noodles according to package directions. Toss with tamari, rice vinegar, and sesame oil. Add in ginger, carrots, yellow pepper and onions. Serve over cucumber. Garnish with tomatoes, avocado, and sesame seeds.

The post Mung Bean Noodles Recipe with Cucumber, Tomato and Avocado appeared first on NaturallySavvy.com.

Ingredients

1 cup farro

2 cups vegetable broth

1/4 cup lemon juice

2 tablespoons (or less) garlic, minced

6 leaves of basil, ribboned

3 large leaves of kale, ribboned

2 tomatoes, diced

1 carrot, julienned

salt, to taste

Read more about cooking with kale

Directions

Cook farro according to package directions using vegetable broth. Add lemon juice and garlic, and fold in basil, kale, carrots, and tomatoes.

The post Vegan Farro 'Risotto' Recipe with Kale and Tomatoes appeared first on NaturallySavvy.com.

It can be tempting to eat out on busy nights, as the thought of cooking dinner can sometimes feel daunting. However with this simple stir-fry recipe, there are no excuses — a healthy, delicious meal is just a few easy steps away.

Ingredients

2 cups broccoli, chopped

1 cup carrots, julienned

2 tsp Maison Orphée grapeseed oil

1 tsp Maison Orphée toasted sesame oil

1 tbsp San-J gluten-free Tamari

1" cube of ginger, finely chopped

1 tsp lemongrass

1/2 cup wild rice

1 tsp sesame seeds

salt

Read more about gluten-free Tamari

Directions

Cook rice according to package instructions. Blanch broccoli in salt water for 2 minutes; drain. Sauté broccoli and carrots with grapeseed oil, sesame oil, Tamari, ginger and lemongrass. Serve over rice and garnish with sesame seeds. Enjoy!

The post Simple Broccoli Stir Fry Recipe with Lemongrass and Ginger appeared first on NaturallySavvy.com.