crispy sweet potato squash burgers.

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So, this one time (last Sunday), I tried to make gnocchi. It did not work.  I think – on account of not using a gluten-y flour, or enough binding – my little potato-almond butter pasta bits weren’t sturdy enough to

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after-dinner sugar craving remedy.

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More in this week’s adventure in kicking sugar cravings… Do you ever finish a meal and feel like you need something a little sweet, perhaps chocolate or a sweetened coffee? You’re not alone. Often, if the body hasn’t received the

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raw chocolate chip cookie batter balls.

tahini almond cacao cookie fg

Post #2 in this week’s adventure into kicking sugar cravings. How are you holding up? :) I like to have a few handy go-to’s at the ready for those moments when a sweet craving strikes. The great thing about being

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quinoa salad with roasted beets and tahini sauce.

beet quinoa salad above Urbane filter

I’ll be sharing some themed posts this week on the blog – namely, how to tackle sugar cravings. It’s been coming up a lot in my practice with clients, and it sounds like the sugar monster is on a bit

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fresh + green quinoa tabbouleh [and so much gratitude].

tabbouleh in bowl left align

Can we just talk about gratitude for a second? I am awash with it today.  Last night, we held the launch party for the Vive Detox, a new collaborative venture between my business partner Paige and I. It. Was. Wonderful. 

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roasted mushroom quinoa risotto with baby beets.

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This spring, I conquered my fear of risotto [read about it here]. This is a continuation of my adventures in overcoming kitchen-terror… I’ve been teaching classes for the last few weeks at Suite ThreeOhSix, a vegan supperclub and cooking academy in

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sweet basil ponzu dipping sauce.

basil ponzu sauce

Adding another dip/ dressing to repertoire this week with a little sweet basil sauce. Inspired by ponzu, a sauce typically made with lime juice, vinegar, soy sauce, and fish flakes, this version is adapted to be vegan, sugar-free and gluten-free.  Super

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canada day red curry cauliflower soup.

Canada Day Soup

Happy Canada Day [she says from below the 49th parallel]! If you’re Canadian, I hope you’re having a glorious day celebrating all things Canuck; if you’re not Canadian, I would encourage you to do something traditional like drinking maple syrup,

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russet potato croquettes with roasted tomato salsa + cheater vegan cheese.

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This month, I am working on compiling all of my favorite yet-to-be-blogged recipes for a little cookbook project I have in the works. This one in particular is one of my favorites. Not only does it make a great little

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3 quick + delicious smoothies.

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Just a quick post today to share some quick refueling ideas for breakfasts, snacks and post-workouts. These are some of my favorite portable, nourishing liquid meal combinations. Adjust the fruit content to your taste/ sugar preference and feel free to

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hazelnut crusted portobello mushrooms.

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For everyone who’s met me in person, you know I’m not a very fancy person. I am quite comfortable in yoga pants [in fact, part of me wonders sometimes if I do this work – a little bit – because

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red curry tofu with mushrooms + forbidden black rice.

tofu curry best closeup

A couple of weeks ago, I stumbled across this post from Snixy Kitchen, a super sassy food blog deliciously compiled by the vibrant Sarah in California. I love love love her stuff, and when I saw this veggie and tofu

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what to do with the first CSA of the year: SALAD.

local greens salad with fork 2

We’ve joined our first Community Supported Agriculture (CSA) in Harlem! We belong to the Project Harmony CSA, which operates out of a lovely community garden on 122nd Street in Manhattan. Tucked between two buildings, this hidden treasure is one of the

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summertime soup: chilled avocado bisque from the I Quit Sugar Cookbook.

avocado soup w onions right

Chilled summertime soup is one of those things that I think can sometimes feel a little pretentious or a little 1990s-y. But I implore you to make this. Please. I beg of you. It’s SO good. It’s packed with beautiful

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chickpea toasties.

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These little toasties are officially my new favorite way to use chickpeas! They’re featured in the Eat Deliciously, Live Vibrantly eCookbook (but they’ve been popping up so much in our food rotation the last couple of weeks, I thought I’d share

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never buy store-bought hummus again.

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My name is Amy and I’m a hummus-aholic. You are, too? Excellent. Let’s hang out.  I love hummus for several reasons, probably more reasons than I should. It’s a beautifully nourishing, fueling food: highlights of its health benefits include nearly

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rainbow chard wraps.

chard wrap rolled

I was out for dinner with a friend last week at Gobo, one of my favorite vegan places in NYC. Their menu is a beautifully eclectic selection of Asian-inspired vegan dishes, which changes subtly with the seasons. It’s also a

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grain-free japanese pancakes with sticky mushrooms.

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I recently discovered The Whole Pantry app thanks to the recommendation of a fabulous food photographer on Instagram. It’s a gorgeous collection of recipes, wellness guides, ingredient inspiration and resources. Plus, it’s ridiculously gorgeous and really fun to poke around

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homemade babaganoush for cheaters.

eggplant babaganoush close up

I love a good dip, don’t you? :)  A super quick post today to share the simplest babaganoush recipe ever — so simple [and untraditional, in fact] that I worry a little about what the babaganoush purists might say. But here

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quinoa “fried rice” with bok choy + tempeh.

quinoa fried rice closeup close

It’s Wednesday night. You’re seriously craving Chinese takeout. Something about that greasy, saucy fried rice calls your name. You order it. You wait 45 minutes. It arrives. You eat it. All of it. You feel good for about 10 minutes,

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buttery spinach salad with crumbled tempeh + crispy shallots.

mexican caesar 1

Who says salads have to be cold, limp veggies in boring dressing out of a plastic container? Not this lady! I figure: if we’re going to work more veggies into everyday (which, let’s be serious, we could all be trying

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buttery tahini dill dressing.

lemon tahini with book

What’s the deal with salad dressing, everybody? For real. Have you looked at the ingredients on a bottle of the stuff recently? Scary. In order for a bottle of Catalina or Ranch or 1000 Island (yuck) to keep an even

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DIY exfoliator with coffee and coconut!

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About a year ago, I wrote a post on Getting to Know Your Personal Care Products Personally, an info piece on identifying and understanding the ingredients in common products we use everyday. The average woman uses twelve products daily – from

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vanilla almond chia pudding.

Chia Pudding

When it comes to treats, they can do one of two things to the body: make us feel great for a short period, and then brutal for a long period (guilt, regret, shame, discomfort anyone?)or make us feel great for

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Make-Me-Over Mojito Smoothie from the I Quit Sugar Cookbook.

mojito smoothie

[This recipe is one in a series of posts I'll be sharing from the I Quit Sugar Cookbook. If you'd like to be kept up to speed with all of them, please join our week mailing list -- recipes and

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how to build the perfect veggie burger {video cooking class}.

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Join me in the kitchen as we learn how to build the best plant-based, meat-free burgers. These are a great alternative to store-bought, and you can use the ‘batter’ for everything from cookouts to meatballs to falafels. If you’re not

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the 6 best juices to hydrate, detoxify & energize.

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With the summer so terrifically imminent (yay!), I’ve had lots of lovely folks ask about juicing: specifically, which combinations of fruit and veggies are best for skin, for energy, for hydrating, and probably most of all, for nourishing on-the-run liquid

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