coconut squash macaroons.

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It’s a [very] untraditional looking little Easter egg, no? I’m not much of an Easter chocolate or Easter baking kind of gal. Hot cross buns and Cadbury Creme Egg cupcakes aren’t really on my radar these days.  Coconut, however, absolutely

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vegan cauliflower mac and cheese.

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Wacky processed food fact #1: Kraft Mac & Cheese contains food dyes yellow #5 and yellow #6 which have been proven to contribute to hyperactivity in children. Wacky processed food fact #2: Kraft Mac & Cheese is made from genetically

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simple sugar-free cooking (the best cookbook I’ve found yet).

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Over a year and a half ago, a health coaching colleague recommended I check out the I Quit Sugar program from Sarah Wilson. Like Sarah, I was a sugar addict. Like Sarah, I didn’t look like a sugar addict. I

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Why Eating is an Act of Self-Love [expert series].

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[I am excited to share this insightful guest post with you today, written by the effervescent Alexis Meads of Crazy. Wild. Love. Check out her credentials and her website below -- enjoy!] Self-love is one of those “trendy” phrases that

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curried coconut lentils {video cooking class}.

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Join me in the kitchen as we learn how to make a quick + easy vegan lentil dish, great served on its own, on a salad, or in baked squash medallions (like in this recipe).  The sauce might be the

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vegan slow-cooker taco filling.

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A couple of years ago, having just moved in together in New York, Michael and I found ourselves elbow-deep in Crate + Barrel catalogues, trying to figure out what we might need in order to set up our apartment together.

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homemade tomatillo salsa.

Tomatillo Salsa

Many commercial salsas include stabilizers, preservatives and added sugar (which none of us really need and don’t actually make the salsa taste better). Luckily, throwing together your own  is as simple as roasting some tomatillos, tossing some green herbs into

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seven habits of happy home cooks.

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How many times have you said this: “I’d love to cook more at home, but I just don’t have the time”? Cooking at home can seem daunting: there are so many factors to consider, from planning to shopping to actually

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vegan refried beans.

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One of the first things I discovered when I switched to a plant-based, gluten-free lifestyle is that there are certain cuisines that do not {easily} lend themselves to veganism or gluten-freedom. Barbecue is #1. Italian is #2. I was not

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vegan no-rice chard risotto.

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Irrational kitchen fear confession: I have been terrified of risotto since I started cooking (which unofficially was as an adolescent, but especially since moving out and having free-run of a kitchen). For whatever reason, something about the creamy consistency and

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raw zucchini pesto pasta {video cooking class}.

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Join me in the kitchen as we learn how to make this deliciously simple pasta substitute! Vegan, gluten-free, plant-based (and ready in about five minutes). And hey, subscribe to the channel while you’re there. New videos are coming soon (including

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braised miso tempeh with leeks.

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Tempeh – if you haven’t tried it before – is a beautiful meat-substitute for the plant-based eater. It offers a ton of valuable health benefits: a crazy amount of protein: one serving is 41% of the recommended daily intake. Because

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baked rutabaga chips.

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One of the best parts of a plant-based whole-food way of eating is that it forces encourages us to explore the whole spectrum of foods available in a given week. Particularly if you’re making a point to eat seasonally –

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the best lentil soup ever.

lentil soup

Recently, I visited one of my favorite people, Meg, (and her also-pretty-darn-cool) husband in Toronto.  This fabulous lady and I have been the best of friends since university: she is a farmers market connoisseur, in addition to being an incredible

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what to use for bread when you don’t eat bread [wrawps review].

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Bread. I write about it all the time. Mostly because I don’t eat it. Mostly because it’s a tricky food: something we’ve been collectively taught is healthful, but truly, it’s a refined product that easily throws the body out of

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acorn squash hummus.

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Are you like me, holding onto squash like it’s going out of style? Secretly so sad for the day it stops being available at the farmers market? Kind of half-wishing that we could fast-forward to fall so squash can triumphantly return

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bring a prep cook + gourmet chef home with you: sweetrootsNYC review.

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What would it mean to have a gourmet chef, a prep cook, a nutritionist, and a farmer on speed dial? Rather, on conference call so they could all plan your weekly meals and bring them to you, almost prepared and

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delightfully detoxifying salad.

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Woohoo!! Spring is almost here!  This calls for a good old-fashioned salad celebration {that’s a thing, right?}. Well, it is now. And it’s delicious.  Spring affords us a beautiful opportunity to start anew, much like the planet. Just as snow

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gluten-free quinoa garlic bread bites.

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I read recently that we shouldn’t “trick ourselves into thinking bread is healthy, because it’s not”. Pretty tough, hey?  But true. Oh so very true. Bread is one of those foods that I’d consider in the “fun” category… we don’t

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the buzz about bee pollen.

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Bee pollen is a truly magical food. It’s a wonderful substitute for sugar, but in addition to its sinfully yummy taste, it has offers a plethora of health-boosting benefits. Usually found in the refrigerated supplement section of the health food

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homemade vegan parsley kale pesto.

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Happy St. Patrick’s Day!  Sunday night, I cooked up a batch of fun foods for this week coming up, and realized upon stepping back from my many storage containers that nearly everything was green! Sauteed mushrooms with kale, grilled broccoli

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meatless monday meal plan #6.

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Take the guess work out of a full week of meals. Check out our customizable weekly meal plan options.

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my favorite tips for eating less (which really means eating more).

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Over the past couple of weeks, I have been plowing through an incredible book called Foodist: Using Real Food and Real Science to Lose Weight Without Dieting by Darya Rose. “Foodist” is a term Dr. Rose uses to describe a certain kind

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creamy vegan sweet potato + squash soup.

squash soup w almond butter muffins

Quick! Winter is on its way out! This week might be the last chance to make oodles and oodles of soup. Once it warms up (yay!), we’ll all be searching for bitter greens and raw veggies. Take advantage of this

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meatless monday meal plan #5.

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Looking for more weekly meal inspiration? Check out these other Meatless Monday Meal Plans, plus our multi-week plant-based plans [taking the guesswork and hectic planning out of your week, one meal at a time!]

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Expert Series: organic, sustainable eating for families with Michelle Muller-Marinis.

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Meet Michelle Muller-Marinis, founder of Petit Organics [New York City's first organic baby food delivery service], entrepreneur, local food enthusiast, organic avenger and mom to the three cutest boys ever. In this video, Michelle shares her tips on healthy eating for

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Why I’m adding things for Lent instead of giving them up.

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I have a great friend who serves as my accountability buddy for a lot of lifestyle-related things – we often text to share successes and plans for the day, such as “Here are my meals laid out for the day

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