We had such a nice Thanksgiving break last week in Michigan with the kids. Hope you all had a chance to slow down and live in the moment, as they say. All this hustling and craziness is totally worth it to me because I feel like I’m helping people eat better and healthier and learning how to do it when I’m not there too. I love when I get an excited text from a client saying they made one of my recipes, especially if they’re excited about the vegetables.
A few weeks ago, I planned a lovely dinner party for a client. She meets monthly with a group of nice ladies and they share plant-based recipes and eat together at the Stone Bank Market. This time they asked me to prepare the meal and talk about what I did. They loved everything so much so I promised to share the recipes on my blog. Here they are!
zucchini fennel soup
greens with pistachio vinaigrette
This recipe can be doubled, tripled, quadrupled, well, you get the picture. It’s delicious, so trust me you’re going to want to make as much as possible.