I think we all can agree that March 2020 felt like an entire year long and, although I travelled to Phoenix, AZ in March, I was still able to stick with my recipe challenge!
I tried a few new recipes throughout March, but I spent most of my time creating new ones, which I am excited to inform you will be appearing in an upcoming “secret” project (if I don’t share them on the blog first!)
I say “secret” because I’m so excited about this project that it’s likely I won’t keep it bottled up inside of me for too much longer.
With having said that, here are the recipes I tried and created throughout the month of March:
March Recipe Round Up
Silky Sweet Potato Raspberry Smoothie
This is easily my favourite smoothie recipe right now. I like to have it as a post workout refuel smoothie. PS if you’re not yet adding sweet potatoes to your smoothies, you’re missing out big time!
Oven Roasted Lemon Potatoes
This is Scott’s most frequently requested dish to make. He loves lemon potatoes, so, in all honesty, these potatoes should really be called Scott’s Potatoes, but we’ll stick with Oven Roasted Lemon Potatoes instead. Members of The Nourished & Free Collective can find this recipe in Nourished & Free School via our membership site!
Ghee Glazed Plantains
There are so many different ways to prepare plantains, but this is by far my favourite way! You can use ghee, but another favourite of mine is using goat butter in place of ghee for this recipe.
Warm Fennel Salad
I created a warm salad recipe one night while having dinner at my parents’ house. I’m not a huge fan of cold salads (they don’t agree with my digestion), but my tummy loved this salad and I’ll be sharing it in my secret project!
Instant Pot Pork Roast
This is another recipe that members of The Nourished & Free Collective have access to via Nourished & Free School. I make this recipe at least a couple times every month and it turns out perfect every time! Also, I am now officially on the Instant Pot bandwagon.
Rosemary Carrot Mash
Quarantine has been forcing me to use things in my freezer, such as a bag of frozen carrots I had been using in the summer time for smoothies. I am so grateful for this period of self-isolation as it allowed me to create this recipe, which is so delicious and the perfect cozy side dish for these cool end-of-Winter days. Members of The Nourished & Free Collective can find this recipe in Nourished & Free School.
Deconstructed Shepherd’s Pie
Using the Rosemary Carrot Mash (and some more things from my freezer… hello, peas!), I made a delicious deconstructed “Shepherd’s Pie” and I will be sharing this recipe in my upcoming secret project, as well!
Pan Fried Frozen Brussels Sprouts
Speaking of freezer items… do you have any brussels sprouts in your freezer? If you do, you’ll want to make this recipe! This is hands down my favourite way to prepare frozen brussels sprouts!
Chocolate Tahini Banana Bread
There’s this running joke that everyone’s making banana bread due to quarantine. I find this joke particularly amusing (and truthful) because I can’t even remember the last time I made banana bread, but I made it in March and it turned out perfect! So perfect, actually, that I will also be including this new recipe in my upcoming project!
Veggie Oatmeal
Have you ever heard of “Noatmeal”? This is an “oatmeal” typically made from vegetables – usually cauliflower. Well, I have had this idea in my mind for quite some time now to make my own version of veggie oatmeal, so I spent some time in March creating this recipe and the end result received 5/5 stars from 4/4 taste-testers! I can’t wait to share this recipe with you in my upcoming project, as well!
I hope these recipes inspire you to try new things and have some more fun in the kitchen! I’ll be back in May to share what I made throughout April.
