20-Minute Peanut Sweet Potato Noodles with Spinach
Spiralized sweet potato swimming in peanut sauce heaven. This makes for a glorious, glorious meal. Now, to be fair, I may have seen this...
How to Make Hard-Boiled Eggs in the Instant Pot
Seriously, if you buy an Instant Pot for no other reason, Instant Pot Hard-Boiled Eggs make it totally worth it. In the Instant Pot,...
Date-Sweetened Homemade Applesauce
Why yes, I am on an apple kick, why do you ask?! Yeah, after picking 35 pounds of apples during our first u-pick orchard...
3-Ingredient Healthy Caramel Apple Dip
Apples are quintessentially a Washington state thing, but apple picking – surprisingly – really never has been. At least not in my neck of...
Easy Chickpea Veggie Burger Recipe (No Food Processor)
Chickpea lovers, have I got the chickpea burger for you! These easy chickpea veggie burgers have chickpeas all over the place – in the...
Spiced Pumpkin Gingerbread with Maple-Vanilla Icing
Let’s just dive right into it, shall we? Now that the calendar says it’s officially fall, there’s no excuse for not jumping right in with...
Big-Batch Make-Ahead-and-Freeze Hummus
Can you freeze hummus? Yes, you can! And this homemade big-batch make-ahead-and-freeze hummus recipe is going to show you how. Show of hands, please....
PB&J Mini Muffin Sandwiches
With school starting soon for our kiddo, school lunches have been on my mind. My little one is a, shall we say, a “selective”...
Bloody Mary Gazpacho Shooters
I’ve been dreaming of a Bloody Mary Gazpacho for awhile now. It just seemed like the perfect hybrid of a recipe – cold, refreshing gazpacho...
Sweet Corn & Zucchini Risotto
I admit it. Up until recently, I thought one of the main secrets to risotto’s creamy, dreamy consistency was a hefty dose of Parmesan cheese....
Watermelon & Marinated Tofu “Feta” Skewers
One of the many fun (yet challenging) things about having a kid is the fact that they don’t, you know, just inherently know the same...
Cucumber Slices with Smoky Sunflower Seed Pâté
I admit that the unit I was least looking forward to in the Plant-Based Professional culinary course that I just finished was the raw gastronomy....
