You’ll love the spicy sauce in this sriracha-lime tofu cauliflower rice bowl! The sauce gets soaked up by a bed of garlicky cauliflower rice! This easy dinner takes no time at all with pre-riced cauliflower. Packed with protein, veggies and filling fats! Just add brown rice or quinoa to the cauliflower rice for more carbohydrate!
Read MoreThese healthy kitchen sink cookies are loaded with crunchy almonds, dark chocolate, toasted coconut and oats! Gluten free, vegan and made with whole grains! Plus, you can make them in a food processor, so you don’t have to dirty a ton of bowls!
Read MoreThis smoky vegan quinoa chili recipe is packed with flavor from canned chipotle chiles, chipotle powder and fire roasted tomatoes. It’s super satisfying from the protein rich quinoa and beans! Make a big batch for meal prep!
Read MoreOkay, in full disclosure, these aren't much like Fig Newtons....but I think that's a good thing because Fig Newtons taste nasty! These crumbly gluten free homemade fig newtons layer sweet fig jam with a crumbly oat and almond flour crust. Kid friendly and perfect for snacking, or for dessert.
Read MoreThis vegan chorizo tempeh and potato taco recipe is packed with spicy chorizo flavor! It's a meatless meal that will satisfy even carnivores! Make chorizo spices tempeh sauteed with potatoes, peppers and onions and serve in a charred tortilla with lots of herbs!
Read MoreThis simple dish, roasted broccoli, chickpea and brown rice bowl gets a major flavor boost from a tangy five minute mustard-soy dressing. It’s budget friendly, and perfect for meal prepping lunch! Vegan and gluten free! Add more protein with baked tofu or seasoned tempeh.
Read MoreInspired by the original hot chocolate, this Mexican hot chocolate is spiced with chilies, cinnamon, vanilla and maca powder. It's the perfect combination of sweet and spicy! Lightly sweetened with honey, it's got just a hint of sweetness. Perfect for a cold winter day.
Read MoreThis vegan sweet potato hash with tempeh recipe is a protein packed dish that’s perfect for breakfast or dinner. Flavored with chipotle chiles and cumin for southwestern flair! Top with avocado, cilantro and hot sauce.
Read MoreTry this po’e recipe, a recreation of one of my favorite food discoveries from our honeymoon in Easter Island. Po'e, a Polynesian banana pudding, is a lightly sweetened, dense and fruity dessert, often served with coconut cream. Made with less than five ingredients and super easy to whip up with pantry ingredients!
Read MoreGreek giant beans with spinach, tomatoes and olives makes for a super satisfying vegetarian meal! It’s packed with veggies, and flavor! Budget-friendly using frozen spinach, canned tomatoes and dried beans. Make extras and freeze for later!
Read MoreThis easy jerk tofu bowl with garlicky collards is an explosion of flavor! Pile brown rice with garlicky sauteed collards, sliced avocado and crispy baked jerk tofu! This vegetarian bowl recipe is easy, quick, and will definitely satisfy your taste buds. Less than 10 ingredients!
Read MoreThis black pepper and lemon sauteed vegetables with farro was a perfect, easy to prepare dinner after a long day! Gotta love anything this simple that's still packed with flavor! Just saute peppers, onions and mushrooms with lemon juice and pepper and serve over farro. You could serve it over any whole grain you like - quinoa, wheat berries, or whole grain couscous would soak up the sauce equally well.
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