Scrambled tofu with delicious spices gets piled high into corn tortillas and topped with avocado, cilantro and so much more! Easy to make ahead and reheat for an on the go breakfast.
So let’s talk about vegan food for a second. First, let me start off by saying that you don’t have to be vegan to enjoy plant based food. Just because it’s vegan, doesn’t mean that it’s not delicious. In fact, often it’s more nourishing and welcoming for your body. So, I welcome vegan foods with my whole heart. I love enjoying plant based veggies, fruits and switching up what I’m eating.
The best guacamole recipe EVER. A mix between creamy and chunky with bites of heat from jalapeno and flavor from cilantro and lime juice. You need this in your life!
When Tony and I first started dating he didn’t do much exploration with meals. In fact I’m 99% sure most of his diet consisted of corn dogs, fries and frozen pizza. It was a scary time for me.
Somewhat joking. Somewhat not.
As our relationship progressed, so did Tony’s tastebuds and his discovery of new cuisines. I’ve tried both Thai food and sushi with him for the first time. I introduced him to avocado black bean brownies. He started eating refried beans. He’s now obsessed with chocolate and homemade Reese’s eggs. He enjoys sprouted bread and brown rice. He also thinks my banana bread is the best thing on this planet (okay in the world of banana breads, it totally is).
Spinach and goat cheese quiche made with a scrumptious sweet potato crust that helps to hold the quiche nicely together without all the calories of a regular crust. Gluten free!
Well hello, hello and happy Monday. Hopefully you’ve had a cup of coffee or two and a chance for a slow morning before we dive into this tasty. You know the chance to ease into the day with a filling breakfast and a little inspiration. I start each day by waking up to Milly knocking something off of my nightstand, then I stretch, make coffee, lay out my clothes, make the bed, get dressed, brush my teeth, and if I’m lucky, unload the dishwasher before I head to my workout.
On the mornings I don’t get to do these things, I come home and feel rushed to get to work, especially if I’m developing recipes or have a heavy day of writing and editing photos. The slower and earlier my morning is, the better. I reserve sleeping in for Sundays.
It’s a routine that works well for me because I’m able to get in a heart-pumping workout, get a little organized and usually stay off my computer until usually around 8am. I’d love to hear your morning routine and what you enjoy. Perhaps you read? Catch up on the news? Make a delicious breakfast? Listen to a podcast? Tell me!
Strawberry Avocado Salad packed with heart-healthy fats, creamy goat cheese, toasted almonds and a light citrus poppyseed dressing. Like Panera’s salad — but so much better!
I’m headed home from a lovely trip to Arizona and the warm(er) weather. Tony and I had such a wonderful time in majestic Sedona — from the incredible hiking up to Devil’s Canyon to the midnight star gazing, it was everything we wanted. Thank you for all of your recommendations, I so appreciated them.
Every time I get back from traveling for awhile, I crave vibrant fruits and veggies to fill my plate. Because let’s face the facts: there’s always a 100% chance that my belly’s been full of a few too many carbs and on-the-go snacks that aren’t always the best choice (helloooooo fro yo topped with frosted animal crackers!).
Easy, one bowl maple peanut butter cookies made with only 5 simple ingredients. Grain free, gluten free and dairy free. Only 20 minutes from start to finish.
Confession: These could be the easiest cookies I have on the blog. It’s almost a no brainer recipe that you can’t mess up. And guess what? These cookies are gluten free, grain free and dairy free, so if you’re looking for a cookie that meets that criteria, then these are for you.
Actually wait, if you happen to love peanut butter, then these are for you. And if you don’t love peanut butter, then simply use cashew or almond butter. Told you they were easy.
Avocado pesto chicken salad made with an easy homemade nut free pumpkin seed & avocado pesto, then piled on toasted bread for a delicious, healthy sandwich.
Raise your hand if you LOVE pesto.
Okay good, me too.
And if you love it as much as I do, then you’re in for a little treat because this pumpkin seed avocado pesto is just incredible — it’s packed with healthy fats, lean protein and herbs and might just be the best thing I’ve ever tossed with shredded or leftover grilled chicken.
Pistachio muffins made with homemade (and easy!) pistachio and oat flour, then topped with an easy scrumptious strawberry glaze. Vegan and gluten free too!
Happy Monday, loves. I hope you had a fantastic weekend.
Sometimes I never know how to start these posts other than to tell you about the days that seem to pass by too quickly. These few weeks have flown by as I developed and shot nearly 10 recipes. I’m traveling on an off for the next few weeks so I wanted to be prepared with recipes to share with you now that Spring is almost here.
By the way, Tony and I are headed to Sedona this weekend, so if you have any cool hiking recommendations, please let me know in the comments below. I so appreciate it (and you!).
This vegetarian Thai green curry is made with chickpeas, ginger, garlic, turmeric, green curry paste, and lemongrass. The ultimate bowl of healthy comfort food to eat when you’re feeling under the weather.
Do you know when you start feeling a little sick — the feeling that something just isn’t quite right? Well, I had that last week. A slight fever crept in and my glands started to swell. Immediately I could tell that my body needed rest and a healthy dose of anti-inflammatory, disease-fighting food.
So of course, Thai green curry was on the dinner menu. And guess what? It worked. The next day I woke up feeling bright, energized and so much better. Thus, it was crowned the name ‘healing thai green curry’… with a few other descriptors in there too, I suppose.