Mer e' Lee's

A cookie a day keeps the seasonal depression away🤙🏻

Sea salt walnut chocolate chip 🍪

Thanks goodness for salad prep because I’ve been so bad about eating veggies lately. But when my veggies look like this all ready to go in the fridge, ima chow down 🤤

Vietnamese chicken salad. I learned a lot from working at a Vietnamese restaurant including how to make one of the mother sauces- a tangy sweet and savory dressing that we put in everything! Made a sesame dressing with it and tossed some shredded chicken in it also. Substituted coconut aminos and agave for the sugar and soy and it’s delishhhhhh 🤌🏼

An easy little breakfast cookie recipe for you as you jump into the weekend 🤍 who doesn’t want to eat a cookie for brekky…?

Banana Brekky Cookies
2 large bananas, mashed
1/4 cup pure maple syrup
1/4 cup nut butter
1/2 tsp baking soda
1 egg
1 tsp vanilla extract
1/2 tsp salt
1 tsp cinnamon
1 cup oat flour
3/4 cup old fashion oats
1/4 cup protein powder
3/4 cup chocolate chips (I used vegan, naturally sweetened chips!)

*optional add-ins up to 1/4 cup: whole flax seeds, chia seeds, h**p seeds, chopped nuts, coconut flakes

Beat all the wet ingredients together then stir in the dry until just combined. Scoop on a baking tray and bake at 350° for about 10-15 minutes depending on the size of cookies you make :)

Happy weekend!! 😎💚

Red wine braised grass-fed beef stew. Packed with organic carrots, parsnips, celery, leeks, Yukon potatoes and onions.

Made this batch old school style in the trustee, never fail Crock pot 😅 cooked her for about 9 hours low and slow with one of my favorite not-too-expensive organic red wine! (Swipe to see)

Chucks on a Tuesday is a must ❤️

Quinoa Tabbouleh 💚

Tabbouleh is a salad made mostly of parsley, mint and lots of veggies. Normally it’s made with bulgar but to keep it gluten free I like to use quinoa. Dress it up with good quality olive oil, lots of lemon.

I loveeee adding pomegranate seeds to salsa for an extra dose of health and yummy sweet flavor.

And here’s a pro tip for shoving more veggies into your meals: You know when you’re cutting up cauliflower into big chunks and are left with all the tiny pieces that are too small to cook? Chop them into tiny pieces and throw them in your salads!