cacao-coconut-pistachio bark.

June-16

Giving up sugar can be a big shift for your body, your mind and your habits, especially if you’re a big dessert eater. Whatever motivates your decision to reduce or cut out sugar – for me, it was to reduce

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eating well on the road!

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It has officially been an embarrassing amount of time since I posted on the blog. I just looked at the most recent post for Toasted Quinoa Cereal and cringed that it went up on October 27. #ImSorry By means of explanation,

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toasted quinoa cereal with pistachios + figs.

quinoa cereal with pistachios and figs

Who would have thought that pistachios and figs would go so well together? Well, a bunch of people, apparently, but this is news to me (and welcome news at that!).  On the hunt for a new versatile, make-ahead breakfast (veering

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6 days of suja juice equals 1 happy camper.

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Good gut health is essential to the optimal functioning of the entire system. 1-3% of our body mass is actually trillions of bacteria – somewhere between 3-5lbs of it! – that facilitate processes in our bodies ranging from digestion, nutrient

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raw pad thai bowl with tofu.

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Generally, I don’t dig raw food. I find it hard to digest and truly, I just prefer the texture of slightly mushy cooked veggies. I am a toddler, apparently.  Great news, though: this isn’t the case for everyone! If you

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ahi avocado tempeh lettuce wraps.

ahi avocado wraps

HEY THERE!! After a brief summer hiatus, From the Ground Up is back! We’ve been cooking up some crazy things (and traveling an insane-o amount) in the last couple of months, so I’m looking forward to finally getting some of

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stuffed portobello mushroom with tofu + garlic-pepper quinoa.

June-13

I’ve been working lately with a number of clients looking to create simple, quick weeknight dinners – half-planned and shopped for, and half thrown together using whatever’s in the kitchen. There’s something nice about knowing you have something nourishing and

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gluten-free avocado pumpkin ‘panini’ with caramelized onions.

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Did you ever read ‘There’s a Monster at the End of this Book’ when you were a kid? The charming paperback where Grover gets word that there’s a monster at the end of the book and tries desperately to prevent

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green apple tahini quinoa.

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Plate Joy makes everything look beautiful!  If you’ve ever needed an excuse to combine some of the most delicious whole foods in one dish – tahini, ginger, quinoa, garlic, apple, maple syrup – here it is. This is quickly becoming

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ginger-citrus tofu powerbowl with bok choy + cashews.

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I’ve been thinking a lot lately about food and its connection with guilt and body shaming and self-loathing and control and feelings of wrongness.  Nice and light, right? ;) It seems like almost every woman I have spoken to lately

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blueberry almond avocado mousse.

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We’re taking a little departure into sweet-land today! (WHAAAT?! I know. I was shocked, too.)  A few weeks back, a friend asked for some recommendations for easy breakfasts; conveniently, this was already on my mind as I am in constant

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the best way to avoid feeling deprived when you cut junk out of your life.

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Recently, I found myself in a fascinating conversation with a really cool fellow on a flight back from DC. We got talking about food – of course – and how sugar is such an innocuous additive. I mentioned I’ve been

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crispy baked tofu with shredded veggie quinoa.

Balsamic baked tofu with kale and carrot quinoa3 (1)

I read a great article this week from Summer Tomato on finding your ideal weight. It’s something that I – and I think most people I know – think about a lot.  Despite being on this crazy food-body-health journey for

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cauliflower-brazil nut puree with crispy tofu.

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Can we talk for a second about mashed potatoes?  They’re sort of the quintessential comfort food, and let’s be real: there’s not a ton going on with them in their plainest form, neither nutritionally or in terms of taste. They’re

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miso soup with garlicky lentils, kale + mushrooms.

lentil kale miso soup

Aaaaannnnddd… we’re back!  Thanks so much for your patience the last couple of weeks as recovering and travel have taken over blog time. I have a whole slew of fun new recipes for the month ahead (how is it almost

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anti-inflammatory red lentil soup with caramelized onions.

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Soup is one of those meals that always makes me feel a little taken care of: even if you don’t need the extra lovin’, there’s something comforting and lovely about a warm, easy-to-eat meal, especially when enjoyed from your favorite

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savory sweet potato breakfast bowl.

Savory sweet potato bowl

This recipe is super yummy. Like, extra super yummy because of how easy it is to make. Also, I’m super extra very much digging it these days because of its thematic appropriateness to some recent events. I’ve written before about how

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3 green plant-based recipes in honour of Earth Day.

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Happy Earth Day!  I feel like every day should be Earth Day, no? This crazy spinning orb we live on is kind of awesome, and deserves some big love, big respect and a whole lot of conscientiousness.  So, between turning off

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vegan mushroom bourguignon on brown rice pasta

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Pasta isn’t a typical staple in our house. I tend to like using spiralized zucchini or spaghetti squash in its place {veggies provide extra fiber and more nutrients, prevent a carby hangover and they’re easier on blood sugar levels and

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maple cashew butter with oats + goji berries.

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My mission to find awesome, fueling breakfast options continues. One can only eat so many Macrobars, amiright? (Who am I kidding. I would eat Macrobars 5 times a day if I thought I could get away with it nutritionally.)  [Of late,

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A Q & A with Matt Frazier of No Meat Athlete.

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Last summer, I had the pleasure of meeting Matt Frazier, the ultramarathoner, author, food enthusiast and healthy living expert behind No Meat Athlete. I love what Matt promotes over on the site – real food, fitness for fun (and competition),

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blueberry lemon breakfast bowl.

Blueberry lemon breakfast bowl

I was sorting out a catering order for an event recently – using a company-approved caterer – and was reminded that was it generally accepted as ‘healthful’ breakfast food is really anything but. The menu of options I had to

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homemade honey nut granola {with coconut oil}.

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A notice: 8 cups of gluten-free oats were unfortunately harmed in the making of this recipe. I extend my most sincere apologies to the families of these oats. It took awhile to figure out the optimal temperature and cook time

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homemade chana saag.

Chana Saag

I love Indian takeout. We’ve discovered a great takeout place near our apartment for busy nights/ indulgent weekend dinners that has some of the best Indian and Pakistani food I’ve ever had — it’s a total hole-in-the-wall, which I suppose

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spaghetti squash pasta with avocado cream sauce.

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Some deliciously green not-pasta pasta for St. Patrick’s Day! Happy celebrating! A friend of mine is training for an endurance run right now, and has noticed – as many people do – that her weight is going up and up…

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tahini glazed tempeh.

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I’ve been dying to mix up my tempeh routine. Unbelievably Vegan Tempeh has been our go-to for the last couple of years (and it’s seriously good), but I’ve found that the sauce doesn’t always go with everything.    These tahini-glazed

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grown up not-too-fruity fruit salad.

Cucumber Pear Salad 3

Lately, I’ve been on a mission to create some multifunctional, any-time-of-day meals, particularly options that are easy to pack for work lunches or make for a good second breakfast. (Isn’t second breakfast so essential sometimes?! It’s important that it actually

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