Nut milks aren’t just for smoothies and cereal bowls! This Creamy Vegan Pasta with Mushrooms and Kale is a simple and delicious way to use almond milk at dinnertime. (Disclosure: This post is sponsored by Silk. All opinions are my own. Thank you for supporting the brands that make Grateful Grazer possible!) One of my…
Sweet Potato Energy Bars are a healthy, on-the-go snack made with natural ingredients and cozy, fall spices. We had our first snowstorm Sunday. I know. Don’t mind me while I grasp for the pumpkin pie spice. It may be a futile attempt to hold onto the fall season, but I’ll do whatever it takes. …
Pumpkin Curry! I gave this Asian-inspired main dish a seasonal upgrade with pumpkin, broccoli, and a dash of warming cinnamon. Served with cilantro rice and crispy tofu for a balanced lunch or dinner you can warm up to all season long. The concept for this pumpkin curry came to me after hiking in the Tetons…
Mini Carrot Cake Pancakes with Maple Mascarpone, because celebrations are just better with these delectable, little stacks on the table. This month’s theme for The Recipe Redux is to share a recipe for springtime celebrations. Easter brunch is coming up, so I felt inspired to update my pumpkin pancakes for spring. Instead of pumpkin puree, I used finely grated carrots….
Irish stout stew made extra cozy with potatoes and split peas. Set it and forget it with this plant-based slow-cooker recipe. Dan and I are going away for a quick ski trip this weekend, which happens to fall over St. Pat’s, so I have to celebrate. I haven’t been skiing at all since we got the puppy. (Shoutout to MIL Martha…
Broccoli Stir-Fry gets a sweet-and-tart upgrade with blood oranges. Make this quick and easy dinner recipe in under 30 minutes! If there’s one thing I’ve learned about Colorado, it’s that you never really know what tomorrow’s weather holds. We could easily be buried in snow tomorrow, so I’m not quite ready to give up on…
Looking for an Asian-inspired side to add to the menu? This Shaved Carrot Seaweed Salad is ready in 20 minutes, but the best part is the tangy, sesame-orange vinaigrette. Side dishes are completely underrated. A colorful, full-flavored salad can take your stir-fry, ramen, or buddha bowl to the next level. Sides can also help you…
Need a plant-based appetizer idea for the big game? Try colorful baked spring rolls stuffed with edamame and beets and served with sweet and spicy sesame ginger dipping sauce!
Looking for an everyday meal that’s packed with antioxidants for muscle recovery? Try Pomegranate-Glazed Tempeh Kebab Bowls! This deliciously sweet and tart recipe uses 100% fruit juice and fresh herbs for extra flavor (and health benefits!).
This make-ahead kale salad stands up to storage in the fridge, and it’s an easy way to get started with meal prep. Keep this winter salad on hand for quick, weekday lunches or as a refreshing side dish for your holiday table.
Vegan Roasted Cabbage Caesar Salad is a warm and comforting twist on the supper club classic.
Who wouldn’t love a stack of spiced Pumpkin Oat Pancakes piled high with yogurt and fresh fruit?
Roasted acorn squash barley salad is worthy of the holidays, but delicious for everyday, too. This recipe also happens to be vegan! It’s hard to believe we’re already talking holiday recipes, but here we are! We’ve already had our first snow here in Colorado, so it only felt right to roast up my first acorn…
This Carrot Ginger Soup with sweet potatoes and split peas is sponsored by USA Pulses & Pulse Canada. As a proud pulse partner, I’m sharing a series of healthy recipes featuring chickpeas, dry peas, lentils, and beans this year. (Bookmark the series index for easy access to all of my #HalfCupHabit recipes!)
Roasted Apples & Pears with thyme make a delicious addition to your fall table. This dish is great on its own, but it’s also way more than a side dish. Keep reading for some recipe inspiration for roasted fall fruits from breakfast to dessert.
Whether it’s a busy weeknight or a Sunday afternoon tailgate, this recipe for Tempeh Sheet Pan Nachos is a quick and easy way to satisfy your Mexican food cravings, and fill up on colorful veggies and protein-rich tempeh.
This month The Recipe Redux challenged us to come up with a breakfast dish that’s packed with savory flavor and satisfying protein.
I love the sweet and earthy flavors that beets bring to the table but if you’re new to them or don’t feel as confident, this is the recipe for you.
While it kills my little dietitian soul to admit it, I have fallen into the not-so-great habit of skipping breakfast.
Are you throwing away all of your delicious veggie scraps? I’ve got a much better idea – savory vegetarian mushroom broth
These flavorful walnut buddha bowls are made with black beans and a delicious blend of chili spices and lime. They’re great for both packed lunches and quick weeknight dinners!
Have you ever needed to make a difficult decision that made you feel a little bit uneasy about how others might judge you?
5-ingredient matcha energy balls!
By posting this recipe I am entering a recipe contest by Potatoes USA and am eligible to win prizes associated with this contest. I was not compensated for my time.