Vegan Meals

Kicking off the week with this (3 ingredient) APRICOT MUSTARD GLAZED SALMON and …


Kicking off the week with this (3 ingredient) APRICOT MUSTARD GLAZED SALMON and CRISPY GREEN BEANS with a TAHINI CRACKER CRUMBLE. Made this over the weekend and it was BOMB! What is it about green beans that makes them so satisfying with a crunch on top? Sometimes I do almonds, but I wanted to switch it up so I ground up some crackers and mixed with some tahini and damn….so dreamy! I used @germinal.organic gluten free quinoa and chia crackers and they were perfect. How was everyone’s weekend? I was supposed to go to New York but plans changed so I got a bunch done at home and grilled out last night. Also, if you saw my stories…I’m looking for any recommendations for Montreal…my boyfriend and I decided to take a mini getaway next week! •


Deets: wild salmon (salt and pepper), and seared in coconut oil for 2 minutes skin side up. Flip and glazed with a glaze made from 1 apricot (flesh only) blended with 1 tablespoon water, 1 tablespoon coconut aminos and one tablespoon Dijon mustard. Then baked on 400 for 5 minutes. Green beans (blanched in boiling salt water for 2 minutes) then pan seared in some coconut oil and minced garlic with salt/pepper to taste. Then topped with this crumble by grinding up a couple crackers from @germinal.organic And mixing it with a little tahini. Boiled mini potatoes brushed with olive oil, lemon juice, salt, pepper and parsley. •


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