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.
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!).
Peanut butter protein bars made with simple, healthy ingredients like oats, peanut butter, chia seed, coconut and protein powder. Drizzled with chocolate and a little sea salt. Truly the ultimate protein bar because you can easily make it your own!
When I was first learning how to refuel my body after a workout, I would grab whatever snack was available in the gym’s vending machine. At the time, no one told me that reading the ingredients was very important; it was 2009, and everyone was still on the low-fat diet craze. Clearly the gym I was a member of didn’t know any better, or just didn’t care.
I remembering gobbling down the bars with weird ingredients: crunchy rice, fake fiber and sugar, and most likely a terrible protein source. Shortly after the bars with insane amounts of fiber came on the scene; they were filled with fiber that isn’t even found in nature, but rather made in a lab. Those sketchy mofos.
Don’t be afraid of tofu, check out this tofu guide with easy recipes and tips on how to prepare and cook tofu! From stir-fry to pudding pie and smoothies!
Happy Monday… Or should I say Meatless Monday? How was your weekend? Mine felt like it was as indulgent as ever, and now I’m on a mission to eat a little better, choosing lean proteins, lots of veggies and changing up my eating routine (I’ve been a naughty girl).
If there’s something I love to do when I find myself in a little bit of a food rut, is clean out my pantry and fridge, head to the store and pick up something new. This week, tofu is on the agenda! Recently I became a brand ambassador for Nasoya tofu (their products are non-GMO yay!). I have to say, it’s extremely exciting for me to be able to share more tofu recipes with you for a few reasons:
1.) I know many of you love eating plant based foods, or are vegetarian.
2.) My mom used to be a vegan chef (seriously!) so she’s very experienced in cooking with vegan foods, including tofu.
3.) It’s FUN to introduce new recipes & foods; the more you know the more comfortable you are in the kitchen.
Happy day after Christmas! I hope you’re feeling rejuvenated after family time, good food and a big dose of the holiday spirit.
I spent the day making cinnamon rolls and catching up over mimosas, which was needed after a crazy past few weeks gearing up for our healthyglow.co launch. (Ladies, If you haven’t signed up to receive emails, DO IT!)
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!
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!)
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.