#vegetablelover

These fresh spring rolls are packed with vibrant vegetables and herbs, making them a healthy and delicious appetizer or light meal. The creamy coconut peanut butter sauce adds a rich and flavorful touch.

Ingredients: 12 rice paper wrappers. 2 cups mixed greens spinach, lettuce, or arugula. 1 cucumber, julienned. 2 carrots, julienned. 1 bell pepper, thinly sliced. 1 avocado, sliced. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped. 1/2 cup creamy peanut butter. 1/4 cup coconut milk. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon lime juice. 1 teaspoon grated ginger. 1 clove garlic, minced. 1/4 teaspoon red pepper flakes optional.

Instructions: Prepare all the vegetables and herbs and set aside. In a small bowl, whisk together peanut butter, coconut milk, soy sauce, maple syrup, lime juice, grated ginger, minced garlic, and red pepper flakes until smooth. Adjust seasoning to taste. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens. Lay wrapper flat on a clean surface. Layer a small handful of mixed greens on the bottom third of the wrapper, leaving about an inch of space on each side. Top with a small portion of cucumber, carrots, bell pepper, avocado slices, mint leaves, cilantro leaves, and chopped peanuts. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly. Repeat with remaining wrappers and filling ingredients. Serve spring rolls with coconut peanut butter sauce for dipping. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

This fragrant, light, and adaptable ginger-garlic cauliflower rice is a tasty and Paleo-friendly substitute for regular rice. It's ideal for anyone looking to increase the amount of vegetables in their meals or for those who follow a Paleo lifestyle.

Ingredients: 1 medium cauliflower head, riced. 2 tablespoons coconut oil. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1/4 teaspoon sea salt. 1/4 teaspoon black pepper. 2 green onions, thinly sliced optional, for garnish.

Instructions: Pulse the cauliflower florets in a food processor until they have the consistency of rice. In a large skillet set over medium heat, warm the coconut oil. Add the grated ginger and minced garlic to the skillet and cook for one to two minutes, or until fragrant. Season the cauliflower rice with salt and pepper and add it to the skillet. Saut the cauliflower for five to seven minutes, stirring periodically, or until it is soft but not mushy. If desired, garnish with sliced green onions. Serve hot as an appetizer or as a foundation for your preferred Paleo curries or stir-fries.

Prep Time: 10 minutes

Cook Time: 10 minutes

Grilled Vegetable Polenta: A Colorful and Crispy Delight!

Bright, savory, and perfect for summer cookouts, this grilled vegetable polenta combines tender, crispy textures with vibrant flavors. It’s a versatile dish that can serve as an appetizer, side, or main course. Double down on the deliciousness and impress your friends with this veggie-packed treat. Curious for the full recipe? Dive right in! 😋

Full recipe here!