Slow Cooker Taco Lentil Soup that’s both vegan and gluten free. You’ll love this easy meal packed with plant-based protein!
Currently writing to you from Detroit! I’ve been here since Friday hanging with my bestie Sarah while we bake, photograph, shop, drink Kombucha beer and jam out to Christmas music. I leave later today to get back into the groove of being at home for a while, working and recovering from turkey overload.
’Tis the season for Mariah Carey Christmas music on repeat while I sit in my pajamas and refuse to leave the house (besides grocery shopping and hitting up the gym).
Easy, lip-smacking good healthy homemade enchilada sauce in just 10 minutes! Vegan, gluten free and paleo-friendly. Use this instead of the canned stuff.
Enchilada sauce before Thanksgiving? Yep! And you’ll find out why later this week when I post a delicous recipes perfect for all of your leftovers!
I have to admit that my Grandmother would probably kill me if she knew I was making enchilada sauce without oil, flour, or real dried chiles.
However, sometimes you find shortcuts that just work as delicious as the real thing. So while this isn’t authentic enchilada sauce, it is still absolutely lip-smacking delicious, flavorful, healthy and SUPER easy to make. Yep, we’re talking in 10-15 minutes you can have the best enchilada sauce ever!
This Pumpkin Cornbread is a lightened up version of traditional cornbread. Made with whole grains, pumpkin, pure maple syrup, speckled with just a hint of brown butter and bursting with juicy, tart cranberries!
If you’re looking for a beautiful, flavorful Thanksgiving side dish then this is it. Right here, right now. Put it on your menu!
A cozy healthy butternut squash sweet potato casserole sweetened with pure maple syrup. Topped with a crunchy almond flour oat topping! Absolutely amazing for Thanksgiving!
Happy Monday! I’ve been observing my life from the outside lately and watching it fly by faster than it ever has. I can’t get to half of the emails in my inbox and barely have time to figure out how we’re decorating our family room. We still don’t have a couch and our bedroom still isn’t all the way complete. My hope is that Thanksgiving will bring some quiet, relaxing time with a cup of tea and good food to fill my belly. (And that I’ll get to respond to some emails from you all, of course!)
Rainbow veggies roasted to perfection with garlic, olive oil and turmeric, then drizzled with a sweet and spicy chipotle honey yogurt dressing. Throw in some quinoa or enjoy with grilled chicken or salmon as a main dish!
Let’s talk about this whole Thanksgiving situation coming up. What are you making and what are your family recipe staples? I want to know because I’m always looking to add something new and exciting to the menu.
This year I plan on making my sweet potato casserole, cranberry orange sauce, some sort of cherry pie (OMG YES), buttery biscuits, a spinach pear salad and roasted butternut squash. Last year we tried Heartbeet Kitchen’s honey carrots, which were SO INSANELY GOOD I nearly ate them all myself.
7 ingredients is all you need to make this easy creamy Roasted Butternut Squash Pasta with sweet green peas. It can be made both vegan and gluten free — so everyone can enjoy!
Today I head to Israel for a little over a week. I land in Tel Aviv then head to Jerusalem later this week. How crazy is that? Blogging has been such a wonderful and unique career that’s taken me places I’ve never even dreamed I’d see in my lifetime. I’m beyond grateful for your readership throughout the years and how I’m able to connect with many of you beyond just the recipes here.
Butternut squash and kale salad that’s both beautiful and flavorful! Tossed with pomegranate, toasted sliced almonds, goat cheese and a light dressing!
Well, here we are! It is officially fall.
I woke up the other morning and noticed a handful of golden yellow leaves falling to the ground. Do you remember collecting those when you were younger? I do. Anyway, the morning air has been brisk and wonderful. I’ve been opening our sunroom windows and letting in the afternoon breeze while I work on editing photo for the blog.
I think I have an underlying love hate relationship with pasta. I’ll go week, or sometimes even months (!!!) without having it, and then for some reason I’ll dream up some good recipe or Tony will request an Italian meal and then we’re off on a pasta eating binge for days.
How was your weekend? We moved into our new place and I’m freaking exhausted. This girl is in need of a mini vacation.
Just the other week I recieved Angela’s new cookbook Oh She Glows Every Day. If you’re not familiar with the blog Oh She Glows, now’s the time! Oh She Glows is a vegan blog, focusing on healthy every day plant-based approachable recipes. They’re consistently delicious and beautiful.