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
This healthy “caramel” apple dip defies logic, but you’re going to have to trust me, because it is unbelievably good. Dates, almond butter, and...
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....
