Sheet Pan Tofu is baked in a sweet-and-savory sauce and served over a hearty mix of grains and lentils in this easy dinner recipe that also happens to be completely plant-based. Now that it’s officially December, I’d be willing to bet you could use a new weeknight-friendly meal to get you through the holiday season….
This fall-inspired vegetarian pizza is topped with roasted Brussels sprouts, creamy goat cheese, sweet-and-tart cranberries, and crunchy walnuts. Who knew Thanksgiving leftovers could be so delicious? It’s the day after the big feast, and if you hosted, you’re probably wondering what on Earth you’re going to do with all of those leftovers. Well, let me…
Bean chili gets a spicy, garlicky upgrade with the addition of harissa chili pepper paste. A simple, plant-based lunch or dinner recipe that’s also freezer-friendly. Now that it’s November, I think we can confidently say chili season is in full effect. (Rejoice!) Bean chili will always have a special place in my heart. It’s one…
Toasted freekeh is tossed with sautéed rainbow chard, chopped pecans, and tangy tahini sauce for an easy, 30-minute weeknight dinner. I took an impromptu break from the blog, and it feels so good to be back. I’ve been waiting to share this easy weeknight dinner recipe with you! It’s my latest take on the grain bowl—a…
Flavorful chickpea burgers made with simple ingredients and Moroccan-inspired spices. An ideal recipe for summer cookouts! I went to an event recently where I was given a mystery plate of spices from all over the world. (Dietitian heaven!) One stood out above the rest—ras el hanout. I found the Moroccan blend premixed at the store,…
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…
Healthy enchiladas with spinach, mushrooms, walnuts, and all the best toppings. Vegetarian comfort food to eat on repeat this week! I don’t really mind when my husband has to travel for business. As long as it’s not too often, having the house to myself means I can catch up on work, watch what I want (lately, that’s all six seasons of Veep),…
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 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!)
These Coconut Curry Stuffed Peppers are 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!)
When all else fails, toss everything in a bowl, and eat up. Buddha bowls are tasty, nutritious, and super easy to put together. It’s no wonder they’re constantly on busy weeknight standby.
Creating your August meal plan? Here are six crave-worthy seasonal recipes I can’t wait to cook up this month.
These Grilled Summer Vegetable Foil Packs are 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!)
Cooking and eating are fun—but dish duty? Not so much.
Yesterday I went through nearly my entire day thinking it was Thursday. It was not. That’s today. It’s just been one of those weeks I guess.
This Cajun Split Pea Po Boys post 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 my #HalfCupHabit recipes!)
As a dietitian and food blogger, I’m always on the hunt for new ingredients to use in healthy, plant-based recipes. There are two ingredients in particular that have been popping up constantly in my Instagram and Pinterest feeds: harissa and dukkah. I had to give them a try.
This BBQ jackfruit recipe post is sponsored by Zespri Kiwifruit. Thank you for supporting the brands and organizations that make The Grateful Grazer possible! Pumpkin, apples, squash, pears, and…kiwifruit…? I get it, kiwifruit probably isn’t the first fruit that comes to mind when you think about seasonal fruits and veggies for fall and winter but hear…
I think we’re all still in a little state of shock today…so how about taking a few minutes to distract ourselves with naan pizza?
Austrian Potato Hash. Today’s recipe is inspired by a favorite dish I had while honeymooning in Europe last year. It’s comforting, hearty, and completely vegan.
I told you guys, I’m getting pretty into this barbecuing business. So, grilled avocados, obviously.
By posting this recipe I’m entering a contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.
This recipe has taken my love for rice and beans to another level.
You know how sometimes you can just tell you’re going to make a meal over and over again, even though its only the first time you’ve made it? Yeah, that’s the feeling I got from these buffalo roasted chickpeas.