buckwheat bowl with roasted veggies.

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It’s 6:00pm. You’re done at work and heading home, dreading the task of making dinner that lies ahead of you. You’re exhausted, you’re a little irritated (traffic/transit/the weather is just irksome today!), and you’re famished.  The last thing that sounds

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sweet potato spring rolls.

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In September, I taught a fun class at the Westside YMCA on plant-based lunch ideas that would be appealing to both kids and parents, namely so that mom and dad don’t have to eat white bread and cheese at every

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The Way of the Salad: Why You Must Read Terry Hope Romero’s ‘Salad Samurai’.

Buffalo Caesar Salad

Have you ever picked up a cookbook and thought, ‘Everything in here looks amazing! How did this author get inside my brain and put all of my favorite foods – and favorite way to eat them [a salad bowl!] –

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Yogi Surprise – and how to get a 20% discount.

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Yogi Surprise might be my new favorite thing.  You know that feeling of receiving a gift from someone you like – someone who really gets you, knows what you like, understands how you think, and gives a lot of careful consideration to

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vegan gluten-free plantain pancakes with protein.

protein pancakes zoom

In August, I experimented with a great protein powder to create a homemade energy bar - see that recipe here - and decided to see what else I could amp up with it. Today’s featured yumminess is another simple breakfast-inspired recipe that’s

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Vegan Foodie Travels: Where to Eat Plants in Munich, Zurich and Venice

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You may read this and think, “Eating this way is ridiculous. You’re on vacation. You’re missing out (and overcomplicating things) by not just eating what’s there. A little gluten/ a little meat/ a little dairy won’t kill you.” And I

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what to do with leftovers: green chickpea + squash soup.

green soup w topping

The eternal leftover dilemma: what to do with all of that stuff you’ve made in your fridge when you’re darn sick of eating the same thing over and over and just can’t take it anymore. My favorite solution? The blender.

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vegan no-mayo potato salad.

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There’s a funny relationship between hunger and deservingness. It comes up all the time in meetings with my nutrition clients: this feeling that “I shouldn’t feel hungry [yet]“, or “I didn’t do enough today to be hungry”, or even “I

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vegan eating in the real world: air travel.

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Have you ever found yourself frustrated by the experience of traveling, particularly when you’re conscious of what you eat (or when you’re making a concerted effort to do so)? The airport – for many of its modern conveniences – is

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vegan ‘chicken’ salad with chickpeas.

meal del chickpea salad

We all have foods that take us back to specific moments in our childhood.  I have very specific memories of Jos Louis (a treat I only had at a friend’s house), orange pop (camping!), Viva Puffs (wrapped in waxed paper

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peanut butter carrot cake (for pups)!

brixton cake side cut overexp

Last week, Michael and I celebrated the second annual Brixton Height Appreciation Day to commemorate the day our sweet little terrier mutt adopted us in 2012. We totally lucked out with this dog. Not only is he super cuddly and

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vegan love bean drop cookies.

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It’s been a dessert-y month over here in the From the Ground Up kitchen! Surprising, and also so so so good. I’ve been experimenting with some gentle sweeteners like maple syrup and coconut sugar to see how we can work

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cooking class recap: vegan-vegetarian casual entertaining.

NGI burners

We’ve been watching a lot of Master Chef lately. I haven’t quite figured out what I love most about it: the competition, the creativity, the inventiveness, the food inspiration, the ridiculous edits given to each “character” (because, truly, their personas

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making raw foods part of the way you live.

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 I am a sucker for a good cookbook with gorgeous photography, simple inspiring dishes and lots of intriguing narrative backstory. Choosing Raw: Making Raw Foods Part of the Way You Eat, the newly released {almost-but-not-entirely} raw cookbook from Gena Hamshaw

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vegan cream of mushroom soup.

cream of mushroom soup 1

Until I was in my teens, I was not a huge fan of mushrooms. Their slimy rubbery texture weirded me out. Especially when it came to cream of mushroom soup, I think my dislike stems from some gross associations with

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almond butter muffins: remixed.

almond butter muffins edited

Recently, I reworked the Almond Butter Muffin recipe from the Eat Deliciously, Live Vibrantly eCookbook. In preparation for a week of meal deliveries and the Beauty Food Brunch at the Brooklyn Wellness Sanctuary with wellness maven Maria Marlowe, I decided

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creamy vegan risotto with apricots & baby bella mushrooms.

apricot risotto

Earlier this year, I posted a risotto recipe right after I conquered my fear of making it. As it turns out, it’s become one of my favorite dishes to make (Few ingredients! Quick!) and a favorite request of the folks

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zucchini pasta with coconut cream sauce.

zucchini pasta

One of my favorite ways to use zucchini is in place of pasta. I find that grain-based pastas (even gluten-free ones) aren’t always the best option for me… it’s worth exploring for yourself, too, if you happen to notice that

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homemade za’atar.

measuring spoons zatar

I find eating plants to be tremendously flavorful. Particularly if you’ve retrained your tastebuds to enjoy real flavors over hyperpalatable overly sweet/salty foods, a vegan diet is one of the most delicious things you can treat your body to (on

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superpower smoothie bowl.

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Confession.  I don’t always feel super satisfied with smoothies. There. I said it. (Is that health coach blasphemy?) And I think I know what my occasional issue with smoothies is.  They’re too fluid. They go down too easily. There’s nothing

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vegan mofo day 1: 5 things to look out for on a plant-based diet.

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It’s time for Vegan MoFo* 2014! Are you stoked?! I sure am. I’m thrilled to be contributing all September long to this international blogging event, featuring all things plant-based, ethical and vegan-tastic. *Don’t be offended. MoFo = Month of Food.

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chilled cucumber soup.

Cucumber Soup topdown

The cucumber. Oh, the cucumber. It’s one of those veggies that seems so commonplace and familiar, until you start to learn about all the different varieties and uses for them… there are tons! The two main varieties are slicing (ie.

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sweet corn + potato mexican summer salad.

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Some of the best meals are the ones that just… happen. Unplanned, no recipe, improvisational fun time style. I’ve discovered that’s been a theme of late with our meals, thanks largely to the week-of surprise of our CSA box as

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vegan sugar-free truffles, two ways.

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At the beginning of August, my sweet husband turned 31. Obviously dessert was in order.  This Perry the Platypus is not the cake I made.  Well, this was the cake I made, two years ago. (It’s entirely vegan and gluten-free, in

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vegan napoleons with cashew cream.

Napoleon close up

We’ve had the best luck with our CSA this year! I’m constantly amazed at how incredibly flavorful local, in-season heirloom varieties of veggies can be – especially these tomatoes, eggplant and zucchini! It’s truly some of the best stuff we’ve

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nourishing nutbars.

bars dark

I’ve  been experimenting with easy breakfast and workout refuel options in the kitchen this week, testing out some new ideas that will be included in the cookbook… (coming soon, stay tuned!). I’m a fan of anything in bar form –

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blanched broccoli with fresh herbs and pistachios.

Broccoli with Pistachios

Sharing another simple summer recipe today inspired by The New Greenmarket Cookbook. This recipe was already gloriously vegan-friendly and gluten-free, but I wanted to take advantage of the other CSA produce we had in the kitchen and combine things a

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