Since we’re on vacation, we’re not doing much cooking this week. The meal plan includes a few favorites we prepared before leaving, including an improved recipe for Mango Bread. I’m also excited to include a link to a new General Goodness blog post where I share three great recipes for dairy-free scones (two Vegan, one Paleo).
I enjoy the challenge of baking on a dairy-free diet more than anything else related to cooking (and eating), and I’m really excited about how all three of these recipes turned out. How to Make Scones that are Dairy-Free, Vegan, Paleo, and Delicious is now live. Enjoy!
I’ve shared this Chipotle Black Bean Burger recipe before, but we enjoyed it this week with a different combination of sides and toppings. We received a few Delicata Squash in our farm basket, and grilled them up to serve alongside the burgers. Crisp lettuce, ripe avocado slices, and a squeeze of lemon round out the meal.
Bonus: we used the extra bean burgers to toss together quick Chipotle Bean Burger Breakfast Bowls! It may look a mess, but it tastes delicious! You can always find creative ways to use leftovers.
Chicken and Egg Oyakodon Bowls are a family favorite that never fail to make our boys smile. Oyakodon literally means “parent-child rice bowl”. It’s a Japanese rice bowl dish in which chicken, egg, sliced scallion, and other ingredients are simmered together and served on top of a large bowl of rice. We served a salad of butter lettuce dressed in balsamic vinaigrette, green onion, and sweet pears alongside.
A few months ago, I shared a recipe for a bread I called “Moist ‘Free’ Mango Bread”; “free” because it was vegan and didn’t use sugar, dairy, or wheat. Mangoes are naturally sweet, making them easy to incorporate into sugar-free baking. The original loaf was a little loose, closer to a pudding. I decided to revise the recipe; here’s the link to the new Mango Bread, which I hope you agree is much improved. Still perfect when paired with a cup of steaming hot black coffee!
We made another kid-friendly bowl this week, a quick Rainbow Stir-Fry that’s originally from “Run Fast. Cook Fast. Eat Slow.” Our version included bell pepper, broccoli, and snap peas. You can serve this every week just by getting creative and changing up the veggie mix (as you can tell from the photo, which is from the last time we made this)! Look to the recipe notes for options without sugar.
