Friday 5
Comments 8

The Friday 5: Real food recipes #9

Friday 5 with YayYay's Kitchen Facebook banner

 

Welcome to this ninth Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week.

Sweet treats, fresh treats – Recipes of the Day from March 18-24, 2016

On the weekend, blueberry turnovers and Romanian potato pancakes called tocin. On #MeatlessMonday, colorful, vegetables roasted without oil. (We tried ’em; we liked ’em.) Then a crisp, refreshing salad that could hardly be easier to make, also oil free, a savory flatbread I’m still looking forward to trying, and a spicy-sweet carrot ginger dressing.

This week’s recipes had my taste buds dancing the cha cha, rumba and Macarena all at the same time. (How old am I?) Which of these would you like to try first?

We made the apple kale salad for lunch one day. Delish!

We made the apple kale salad in this group for lunch one day. Delish!

Each Friday you’ll find at least five recipes here, maybe six or seven, depending on how the foodie stars aligned. Most are vegetarian, some vegan. Occasionally the Recipe of the Day includes meat or meat stock. YayYay’s is a flexitarian whole-foods kitchen.

Friday: Mini blueberry turnovers via Lucy Lox at Lucy’s Friendly Foods

Saturday: Happy Women’s Day/Mother’s tocin (potatoes pancakes) recipe via Gabriela Lupu of Cooking Without Limits

Monday: Oil-free rainbow roasted vegetables via Iosune on simpleveganblog

Tuesday: Kale apple salad via Melissa King on My Whole Food Life

Wednesday: Cilantro Avocado Flatbread (Vegan + whole grain) via Kaila on Healthy Helper

Thursday: Carrot ginger salad dressing via Katie at healthy seasonal recipes (not a typo, that’s how it is)

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Your turn! What’s simmering on your back burner? Post a link in the comments to a favorite whole grain/whole food recipe you discovered or published this week. Spam will, of course, be smashed and burned.

8 Comments

    • I’ve been working on a quiche recipe this week, so we’ve eaten more than our fair share of cream and eggs ourselves. I made the salad, and my body thanked me for it. In fact, I’m looking forward to a second round with it soon. So good!

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