Spruce up spaghetti squash with roasted broccoli, tomato sauce, fresh mozzarella and basil for an easy vegetarian meal.
Elizabeth stein, owner and founder of Purely Elizabeth, has her first cookbook coming out tomorrow and I was lucky enough to get an early sneak peek!
Elizabeth is a fellow Institute for Integrative Nutrition grad and a HUGE inspiration for me. It’s been really cool to watch her follow her passion and see the Purely Elizabeth line of organic foods grow over the past few years.
If you haven’t tried her granola and cereal products yet, you MUST! I know I’ve mentioned her products many times before, but I’m obsessed. The Pumpkin Fig granola is out of this world, I love the ancient grain oatmeal and the Blueberry Hemp granola and millet puff cereal is perfect when I’m craving a bowl of cereal.
So a little more about the cookbook. It’s titled Eating Purely and includes a collection of over 100 recipes focused on cooking with whole foods that are naturally gluten-free, nutrient-rich, free of refined sugar and mostly vegetable based. The recipes range from brunch and salads to vegetarian mains and seasonal menus to celebrate with family and friends.
All of the recipes are centered on Elizabeth’s five Eating Purely Principles:
Eat Whole, Clean Foods
Focus on Plants
Add in Nutrient-Rich Ingredients
Kick Inflammatory Foods to the Curb
Practice the 80/20 Rule
Her principles align perfectly with my approach to food so I knew I was going to resonate with the cookbook. Thumbing through, everything looked amazing (there’s gorgeous photos for…