I woke up to the sound of raindrops pattering against my window and thunder roaring in the sky. Craving something warm and comforting, these ooey-gooey almond butter and jelly muffins were just the ticket. Super simple to make requiring just one bowl, naturally-sweetened and an option to be entirely vegan and gluten-free. So good. I’m putting one of these in my son’s lunchbox tomorrow! Gather 2 eggs or sub flax eggs (2 Tbsp flax seed meal + 5 Tbsp water)…
While I do enjoy an occasional bowl of pasta, zoodles (or zucchini noodles) leave me feeling energized instead of sluggish. My son has fun helping me spiralize (with close supervision as the blades are…
I LOVE samosas but miss them terribly since cutting gluten out of my diet. It must have been my lucky day because I’m scrolling through my Instagram feed and see this genius recipe from @mystiquezen. Instead of…
Everyone’s talking about perfect recipes for spring, and this one from The Sprouted Kitchen: Bowl + Spoon is up there with the best of them. This recipe swaps out tomatoes which are used in…
Adapted from The Sprouted Kitchen Bowl + Spoon, this recipe has a traditional start for the Lebanese staple called mujaddara, lentils and rice, that author Sara Forte tweaked a little for this bowl. It’s pretty…
A new dish for rotation— easy enough to prepare while juggling a toddler and newborn, packed with nutrient-dense ingredients, satisfying and delicious! Gather 1/2 cup sun-dried tomatoes 2 cups chopped fresh basil 1/4 cup…
This salad is full of simple nutrient dense ingredients and is light but satisfying. You can make it ahead of time, keep it in the refrigerator and have a great option ready to go…
Simple, healthy, delicious side dish from Susan Voisin’s FatFree Vegan Kitchen blog. Gather 1 large head cauliflower (you will use only half) Sea salt and pepper 2/3 cup hummus Fresh rosemary Method Preheat oven…