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Mia ZarlengoJune 02, 2017

Breakfast Pizza

Mia ZarlengoJune 02, 2017

Mia Zarlengo

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Mia ZarlengoJune 02, 2017

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Mia ZarlengoJune 02, 2017

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Mia ZarlengoJune 02, 2017

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Mia ZarlengoJune 02, 2017

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Mia ZarlengoJune 02, 2017

Many more every day, simple recipes posted daily on Instagram. Be sure to follow along!

happy saturday! I’ve got your brunch plans covered 🍳 with this green cauliflower rice shakshuka spin off. I like any excuse to get some greens in first thing in the morning! this creamy herby sauce is such a dream, you’ll want it on everything. promise! dairy free, grain and gluten free, + nut free. recipe below
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Makes 3-4 servings:
For the green sauce:
1 cup fresh parsley, stems removed
1 cup packed fresh basil
1 cup packed baby spinach
1/4 cup olive oil
1/4 cup water
1-2 tbsp green hot sauce
2 garlic cloves
1/2 tsp salt
few cracks of black pepper
Squeeze of lemon juice
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For the shakshuka:
4 eggs
1/2 cup almond milk or any dairy free milk
1- 12 oz bag of cauliflower rice, sautéed with salt and pepper.
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1. Add all ingredients for green sauce to a food processor or high speed blender. Process until a smooth, thin sauce forms. Taste and adjust seasonings/ hot sauce to personal preference.
2. Heat a large non stick skillet over medium. Once hot, add pre-cooked cauliflower rice, green sauce and almond milk, stir.
3. Let cook for 1-2 minutes, then reduce heat to low and crack the eggs over the top of the mixture, leaving some space between each egg. Cover the pan and allow eggs to cook, about 5-7 minutes depending how runny you want the yolks. Serve! ** NOTE: if you want to make a single serve version, you can definitely do that and save leftover sauce in the refrigerator

so excited to share this lentil + sweet potato stew in partnership with @pomi_kitchen! this is one big bowl of cozy and I’m all about it! super nourishing, fiber packed, and easy to make. this stew with some crunchy buttery bread 👌🏼 so good! recipe below and link in bio. #pomitomatoes #sponsored
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4 cups broth
1- 26 oz carton of @pomi_kitchen crushed tomatoes
1 1/2 cups lentils
1 small yellow onion, diced
2 large carrots, diced
2 celery stalks, diced
3 sweet potatoes (regular or Japanese- I used a mix), diced
4 garlic cloves, minced or crushed
2 tbsp olive oil
1 tsp cumin
1 tsp paprika
1 tsp oregano
1/2 tsp turmeric
Optional: 1/8 tsp cayenne (or more, to preference)
Salt + pepper, to taste

breaky! a little sunshine on my plate for this first snowy day ❄️ gluten free everything bagel piled high with spinach and fried eggs cooked in ghee, plus the juiciest blood orange! my palate is pleased. happy thursday friends!

walnut chocolate chip oat bars anyone? 😋 these are my all time favorite treat right now. they taste like buttery chocolate goodness (but they’re vegan!). just a handful of simple ingredients. recipe below for these babies
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Makes 12 servings
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1 cup gluten free old fashioned oats
1 cup raw walnuts
1/4 cup pure maple syrup
2 tbsp avocado oil
1/2 tsp sea salt
1/4-1/3 cup mini dairy free chocolate chips
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1. Preheat oven to 350F. Add oats, walnuts, and sea salt to a food processor. Pulse for 15-20 seconds, until a meal forms.
2. While processor is still on, pour in maple syrup and avocado oil. Process until a dough forms. This should take 1 minute or less.
3. Spread dough onto an 8x8 square baking dish lined with parchment paper. Be patient- it will take a minute to spread the dough evenly. Tip: keep an inch or 2 of the baking dish unfilled on all 4 sides so that the bars are not spread too thin. I use a small spatula to shape the dough into a square about 1/2 inch thick.
4. Sprinkle chocolate chips over the top. Bake for 11-12 minutes, then immediately lift parchment paper up to remove bars from the baking dish. Allow to cool, then slice into 12 squares.