Quick Green Salad from Scratch: A Taste of France
With this technique for making a quick green salad, I guarantee you and your family will start...
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Category: Vegan
Superfood Smoothie Bowl
This sweet and creamy smoothie bowl is brimming with nutritional “superfoods,” including raw cacao...
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Curried Sweet Potato Soup Bowls (Vegan)
You know how grain bowls are all the rage? Forget them. In the dead of winter, you need a soup...
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Pumpkin Spice Breakfast Cookies (Gluten-Free & Vegan)
Packed with whole oats, pumpkin puree, almond butter and flax seeds, these vegan and gluten-free...
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Chocolate-Coconut Ice Cream Sandwiches (Gluten-Free, Vegan)
“Ice cream sandwiches.” Are there three better words in the lexicon of summer? I think not. Several years ago we had a Fourth of July party at our house. I don’t remember much about what we had for dinner, except that Ella, who was three at the time, ate an entire watermelon by herself.…
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Baked Oatmeal Bars (Vegan, Gluten-Free)
These baked oatmeal bars are like a mix between a bowl of oatmeal, a muffin and one of these banana oatcakes. They’re portable, golden on the outside, soft in the center and irresistibly sweet. You won’t believe they’re made without any refined sugars, eggs or dairy! (Check out how I make them in the video below.)
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Chickpea Waffles: The Easiest Waffles you will Ever Make
My family is waffle obsessed. James is the breakfast maker in our house, and for the past nine months or so, Ella has asked for waffles every single Sunday. Not just any waffles, but the waffles from the Joy of Cooking, which, I’m told, are perfectly buttery and crispy. How would I know?…
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Strawberry Crisp (Gluten-Free, Vegan option)
For all of you who are cooking for your moms and/or wives this Mother’s Day, I’ve got your dessert covered! This strawberry crisp tastes like a burst of sunshine and yet is easy enough for anybody to master (I’ve even included a video at the bottom of this page showing you exactly how to make it!).…
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Blueberry Spinach Smoothie Bowl with Maple Buckwheat Clusters (Vegan, Gluten-Free)
I’m a sucker for foods that can be eaten with a spoon. From pudding, to porridge, to ice cream, there’s something luxurious about curling up with a bowl and a single utensil. Maybe that’s why I’ve always eaten my smoothies with a spoon. It’s just more fun that way, taking something that’s nutritious suspiciously close to ice cream territory.…
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Roasted Fennel & Asparagus Quinoa Bowls with Fried Eggs & Smoky Red Pepper Sauce
Every week I make a big batch of quinoa, which I use for various meals throughout the week. I heat it up for breakfast (as a porridge with nut milk, coconut oil or ghee, maple syrup or stevia, toasted nuts and fruit) and it’s great to have on hand for quick lunches.…
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