Wake up to a savory Breakfast Burrito Bowl filled with hearty grains, Mexican-spiced sweet potatoes, protein-rich black beans, and a tangy cilantro-lime yogurt sauce. (This recipe is sponsored by The Soulfull Project.) I want to set the record straight right off the bat. I’m calling it a Breakfast Burrito Bowl, but this savory meal hits…
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Mushroom Kale Black Bean Taco Bake
A Mushroom Kale Black Bean Taco Bake hits all the right comfort-food notes. Layers of seasonal vegetables, crispy tortillas, and melty pepper jack cheese. There’s a whole lot to love about this vegetarian main dish. What do you cook when it’s been cold and snowy for one too many days in a row? For me…
13 Eco-Friendly Bowl Recipes for Fridge Foraging
Fridge foraging (making meals with ingredients you already have) is an easy way to reduce waste and live more sustainably. Need inspiration? Here are 13 eco-friendly bowl recipes that are up to the task. Convenience and accessibility are what I love most about fridge foraging. It’s all about making the most of what you’ve already…
Lentil Grain Bowls with Matcha Dressing
Farro, black lentils and roasted broccoli are drizzled with homemade matcha dressing in this vibrant, plant-based grain bowl recipe. (This recipe is sponsored by USA Pulses and Pulse Canada.) Did you know the United Nations designated tomorrow (February 10) as the first-ever World Pulses Day? World Pulses Day is a global celebration of chickpeas, lentils,…
Low-Waste Broccoli Stem Stir-Fry
A low-waste recipe that utilizes both the stems and florets of the broccoli plant. Serve with rice and your favorite protein for a satisfying meal that’s way better than Chinese takeout. Cooking parts of vegetables I wouldn’t normally eat has become a new hobby, and my latest breakthrough came in the form of broccoli. I’m…
Black Lentil Collard Wraps with Almond Sauce
I’ve been loving these quick and easy Black Lentil Collard Wraps for lunches during the week. It’s a low-waste recipe that’s tasty, convenient, and travel-friendly. Am I the only one who sometimes dreads peeling root vegetables like beets, potatoes, and carrots? Guess what. I’m granting you full permission to skip this step. Not only does…
Coconut Noodle Soup
Curry-inspired Coconut Noodle Soup is a flavorful lunch or dinner you can get on the table in 30 minutes or less. Top with grilled shrimp for extra protein, or enjoy without to keep it vegan. Noodle soup is like a hug in a bowl. Isn’t it? It’s the ideal warm-and-cozy meal to slurp up if…
Cinnamon Apple Tahini Oatmeal Bowl
New year, new recipe! I’m kicking things off with a cozy Cinnamon Apple Tahini Oatmeal Bowl for breakfast. This post is sponsored by The Soulfull Project. Whatever your thoughts on New Year’s resolutions, this is a time when many of us are embracing a fresh start. I’m all for personal development plans that are positive,…
Best Grateful Grazer Recipes of the Year
Take a look back at the top Grateful Grazer recipes of the year. I’m the type of person who loves to reflect and set new intentions in December, so I had to continue my tradition of sharing the most popular recipes published on the blog in 2018. (You can find 2017 and 2016 posts here.) More…
Vanilla Bean Matcha Latte
5-ingredient matcha latte made with real vanilla bean and coconut oil for frothy, coffee-shop flavor at home. Have you tried matcha? I think I tasted it for the first time somewhere around 2015, which sort of makes me a matcha OG. Sort of. Except it’s been around for centuries so not really. Over the years…
6 Food Trends to Look Out For in 2019
Food trends like gut health and plant-based living are on the rise! Today my intern, Mackenzie, is taking over the blog! Mackenzie is a future RD who recently graduated from Colorado State University. She’s been helping me stay on top of food trends and nutrition-related news stories, so I can’t think of a more perfect topic….
Tomato Barley Soup with Roasted Chickpeas
Tuscan-inspired Tomato Barley Soup with Lacinato kale is a delicious example of plant-based comfort food. Try it with (vegan) cheesy roasted chickpeas on top! You might be feeling a little overwhelmed and/or fatigued by all the holiday recipes right about now. (At least if you follow a lot of food bloggers like I do.) And…
Maple Ginger Roasted Rainbow Carrots
Whether it’s a holiday or just another day that ends with “y,” these 5-ingredient roasted rainbow carrots are a flavorful way to add some color to your plate. Rainbow carrots are roasted in a flavorful glaze of maple syrup, orange juice, and freshly-grated ginger. Simplification is something that’s not always easy for me. I veer…
Tahini Cookies
Baked with juicy dates and a bite of fresh citrus, these whole grain tahini cookies are refreshing and delicious. They also happen to be vegan. What’s not to love? Today may’ve started with cookies for breakfast, and I’ve got zero qualms about that. Other than being a pretty delicious reason to raise myself up out…