By posting this recipe I’m entering a recipe contest sponsored by the Wild Blueberry Association of North America and I’m eligible to win prizes associated with the contest. I was not compensated for my time.
Vegan weeknight dinners don’t need to be complicated! There are so many delicious plant-based recipes that you can put on your table in a matter of minutes.
Today’s recipe contains an over-the-top amount of super-healthy ‘superfoods’.
How good is oatmeal in winter? Good right? Well, it’s even better when topped with fresh citrus, roasted pistachios, and sweet tahini drizzle.
Vegan tempeh tacos and burritos are a favorite healthy, plant-based weeknight meal. Quick, filling, and (of course) delicious too, this meal has all the makings of a heathy homemade staple.
I was in the mood for something festive for the New Year and set my heart on this season’s brightest citrus fruits – grapefruit and satsuma orange. This salad is sweet, tart, flavorful, and a breeze to put together.
There’s no better time than now to share my green lentil smoothie recipe that with a kick of added nutrition from cooked green lentils.
Who would’ve thought that frying tofu without a drop of oil could be so delicious.
To celebrate the holidays, I’m popping in with this simple DIY Chai Spice blend that makes for a simple do-it-yourself gift and/or festively delicious holiday treat.
Whole Grain Thumbprint Cookies are dairy-free and vegan, made with whole grains, and naturally sweetened with ripe bananas. The best part? They belong equally on your holiday cookie platter and your breakfast plate.
Blackberries, rosemary, chia seeds, lemon, and maple syrup. Spread it on toast, swirl into oatmeal, use it in holiday cookies, or wrap this homemade chia jam up as the perfect gift for that special foodie in your life. You really can’t go wrong with this one.
Probiotics are a hot topic these days, and for good reason. If you’re vegan or vegetarian, here’s what you need to know about plant-based probiotics and gut health.
Today I’m sharing my recipe for a warm salad that combines cooked spelt berries with sautéed kale, apple + walnuts. Tossed with a cinnamon-spiced balsamic vinaigrette, this salad is the perfect addition to your plant-based holiday table.
One of the most common questions I hear toward people following a plant-based diet is “where do you get your protein?” I’ve already covered the basics of plant-based protein but today I want to talk more about which foods you can incorporate to meet your protein needs with plants!
Aside from protein and calcium, one of the most common concerns I hear about plant-based diets is that they may not provide enough iron. Iron deficiency is the most common nutrient deficiency in the world and it’s true that vegetarians tend to have lower levels, so let’s talk about how we can make sure that we’re…
Spicy and full of flavor from tahini, garam masala, and turmeric, these curried kale chips are a delicious healthy snack or crunchy topping for soups and rice bowls. I used my new dehydrator for this recipe but also provide oven instructions in the recipe notes!
Packed with fiber and protein from black beans, these lettuce wrap tacos are a quick and easy light lunch or dinner. This recipe is also completely customizable, so feel free to use a tortilla instead of romaine and/or choose your own toppings!
These energy bites combine pecans and oats with apple and dates to create a chewy sweet treat.
You probably know that calcium is an essential mineral for bone health. But can you really get enough calcium without dairy?
I love nut butters but they can also get expensive. Lately, I’ve been purchasing nuts and seeds in the bulk section and turning them into a butter myself. The process of making your own nut butter is extremely simple and it costs less than buying pre-made nut butter. Plus the flavor cannot be beat!
I’m heading to New Orleans(!) so I created these matcha energy bars to keep us energized for the drive.
I’m really excited to share this recipe because this is also my very first Recipe ReDux post! Check out the link-up at the end of this and all of my future Redux posts (the 22nd of each month) for more recipes created by healthy food bloggers.
This navy bean dip is rich in protein and fiber. It works perfectly as an appetizer with toasted bread, crackers, and/or fresh vegetables. You can also use it as a sandwich spread or serve over a large fresh salad for a quick and simple lunch.
Where do vegans and vegetarians get protein? Do they really get enough? Let’s toss out the myths and talk about the science.