Victoria’s Nutrition Kitchen recipes use whole-food ingredients. They are void of refined sugars and oils. They are naturally vegan, (free of dairy and eggs), and gluten-free / celiac-friendly. I hope you enjoy them! I'd love to hear from you in the comments section.
If you love garlicy pesto you’ll love this easy delicious summer whole-meal-deal pasta salad. Edamame beans can be purchased already shelled providing easy protein, fiber and health building phytochemicals that are sweetly satisfying.
Quinoa tabouli salad is light and lemony. Tabouli is a traditional salad from the Middle East, and is typically made with bulgur wheat. I use quinoa or fonio because they are naturally gluten-free. It keeps fresh when refrigerated for several days.
[i]It’s the dressing that makes this bean medley so exquisite. Make a double batch so you’ll have planned-overs for another meal! Due to the acid in the lemon juice acting like a preservative, and ingredients that keep well, you can store this medley up to a week refrigerated. It can be a delightful topping over a bowl of fresh greens.[/i]
This easy, delicious recipe was given to me by my dear friend Anne many years ago. I’ve tweaked it slightly and demonstrated it in cooking classes many times. It’s a great way to introduce legumes (beans) to first timers!
I love the tang of the dressing combined with the sweetness of the potatoes and the crunch of the pecans. Serves 4-6, and leftovers are great next day.