tempeh bacon grilled cheese.

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Okay. So. You decided to take on a vegan, gluten-free diet. Here are three things you don’t get to have anymore: Bread (mostly, unless you can find a really good brand that isn’t cardboard and gross) Cheese (mostly, unless you

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kale, caramelized onion and quinoa tacos.

Kale, quinoa and caramelized onion tacos

 This has been a month of trying to pack our lives full of as much Mexican food as possible, like these vegan tamales. I am embarrassed to say how many times we’ve found excuses to return to Gracias Madre in

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vegan mexican quinoa taco bowl.

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California has awakened in me what I assume is a love of Mexican food that has been dormant since my nacho-and-burrito eating days, circa 2001. When you eschew corn, wheat, meat and dairy, much of the Americanized Mexican food menu

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raw coconut-pecan cocoa bites.

Coconut Cocoa Angle

The only thing I like more than healthified desserts is making healthified desserts and force-feeding them to other people and sharing them with people I like… or people I would like to coerce into liking me. Just kidding. Most recently, I

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pineapple kale smoothie bowl with chia seeds.

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Exciting news, From the Ground Up crew! I’ve started creating recipes for an awesome online meal delivery service called Plate Joy — and man alive, is it {foodie} joyful! They provide the ability to craft your own custom meal plan,

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balsamic baked tofu with cumin-scented tofu.

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The test of a solid tofu recipe is when non-vegans actually enjoy it. Like, finish it and then Facebook you about it afterwards. This was the case following a dinner with friends a few weeks ago and I was relieved

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vegan gluten-free bircher muesli.

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How many times have you skipped breakfast because you just didn’t have enough time to make it happen before dashing out the door?  And how many times has that led you to being famished by 10:00am and seeking out whatever is

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i quit sugar: dino cookie bites.

Dino Cookie Bites IQS

A new year calls for new snacks, and this one is a great (simple!) little treat: low in sugar, high in fiber, packed with healthy fats and protein…. and makes a convenient use for leftover cooked quinoa!  These Dino Cookie

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two-bean-and-spinach chili.

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It’s been a crazy month around here. (You too? I bet! How does December get to be so nutty, every single year?) Don’t get me wrong. I love it. I love holidays. I love holiday parties. I love to-do lists

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paleo peanut-almond energy bars.

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It’s Day 4 of the Healthified Holiday Baking Extravaganza… and while this recipe is great for a table of goodies, it’ll also be great in January when you’re looking for an easy breakfast or midday refuel.  Let me ask: Are

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raw vegan thin mint cookies.

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If you’re heading to a holiday party this year, there’s a good chance someone will bring along the box of Thin Mints they felt obligated to purchase from a colleague’s little Girl Scout, or that they perhaps had to buy

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grandma’s peanut butter cookies, veganized.

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I’ve been on a mission this month to create some deliciously holiday baking that is actually nutritious, especially for anyone who’s heading off to family dinners but chooses not to partake in the butter/sugar/gluten extravaganza of a typical holiday dessert

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no-bake gluten-free apricot granola bars.

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Hurray! It’s the start of this week’s Healthified Holiday Recipes Extravaganza! Over the next few days, I’ll be sharing a series of great gluten-free, vegan, sugar-free recipes to makeover your holiday baking plans. Everything is super simple to make, nourishing

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good digestion is actually really important.

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How many times have you grabbed at your distended tummy and moaned about how ‘fat’ you are? Or felt thoroughly annoyed for an entire day because all you wanted to do was go to the bathroom – but you couldn’t?

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twice-baked potato bites with creamy chive dip.

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Tis the season for small bites and making meals out of hors d’oeuvres! If you’re looking for a simple side dish or potluck take-along for your December festivitating, look no further than these wildy simple Twice Baked Potato Bites with

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how to make vegan tamales.

tamales plated

So it’s official! We’re Californians! (WHAT?!?! FINALLY.) :) There are so many things I love about this state (food is grown really close by! wine is produced really close by! toxic chemicals are carefully regulated! the pacific ocean! everybody is unbelievably

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vegan sweet potato shepherd’s pie.

Shepherds Pie Middle

A couple of weeks back, after a conversation about comfort food, a lovely friend asked me to veganize a traditional Shepherd’s Pie. Oh man, challenge accepted. I love revamping old recipes to make them better for us, including swapping in

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maple butterscotch squash smoothie.

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Squash belongs in all meals. ;) Naturally sweet, energizing carbohydrates, super-nourishing carotenoids (Vitamin A — you can tell from its beautiful orange color). Squash is just awesome.  Sharing just a quick post today on a simple way to use leftover

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savory vegan pumpkin pie with almond meal crust.

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I know what you’re thinking. Pie? Savory pie?! What kind of a health and nutrition blog is this?!  And I am here to tell you, sweet whole-food connoisseur/connoisseuse, that in fact, this pie is good for you. And it’s delicious. And

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cream of potato and leek soup.

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I am obsessed with soup. I don’t know how this happened. At some point in the last month, my body decided that soup is the answer to everything: perfectly timed, as it’s starting to get a little chilly. The sweaters

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{guest post} Starting Out Vegan: 3 Apps for the New Vegan

App Screen 2

In the spirit of resource-sharing, and making healthy living a little easier, here’s a really informative guest post for your Friday with some great tech solutions for living well. I love the idea that better choices are just a tap

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delicata squash with gluten-free quinoa stuffing + mushroom gravy.

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I love family dinners, especially with my in-laws. They are perhaps the funniest group of humans I’ve had the privilege to meet, and it is definitely a gift to have married into the family. Height Family holiday dinners are invariably

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raw carrot avocado ginger soup.

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I’ve been noticing lately that similar themes have been popping up in my life, my sessions with clients and my conversations with strangers. Perhaps the universe has plans, or perhaps the energy of the whole world is converging in funny

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split pea sliders.

split pea sliders

I love potlucks. I really do. I think they’re such a fun way to explore new foods and get a sense of what other people cook on a regular basis… or at least, what they cook for parties. There’s this

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dining out: locally, sustainably, organically + ethically (the app to make it happen).

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How many times have you tried to plan dinner out with a group of friends and had a conversation like this: “I just need someplace that has vegan options.”“Yeah, and it also has to be gluten-free.”“And if Jamie is coming,

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vegan thanksgiving recipe roundup.

pumpkin pie whole

I’ve been experimenting with some different recipes in the last few weeks to figure out what we’ll contribute to the Height family Thanksgiving dinner this year. Here’s a sneak peek at a Vegan Pumpkin Pie (with grain-free, gluten-free, insane-o delicious

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roasted squash pizza with gluten-free quinoa cauliflower crust.

squash pizza table

In the spirit of fall – and in the spirit of pizza – here’s a delicious way to start the week!  We whipped this up a couple of weeks back for a dinner gathering with our lovely neighbor, and as

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