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.

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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.

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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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cinnamon raisin almond butter bites.

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 Another goodie for you today that has been featured on Plate Joy, one heck of a fabulous online meal delivery service!  Simple, nourishing, delicious: kind of everything FTGU is, just with better photos (and more of a guarantee these things

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Expert Series: Is Your Healthy Snack Actually Healthy?

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Happy Friday, everyone! Today, a little addition to our Expert Series roster from Bonnie, a Holistic Health Counselor at Natural Horizons Wellness Center. Enjoy! Let’s face it: the advertising on so many foods out there today claims that it’s healthy

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6 HIIT workouts that take less than 20 minutes.

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It’s really easy to come up with all of the reasons you can’t fit a workout into your day: time (it takes too long!), money (gyms/ boutique fitness classes/ all of the gear are too expensive!), arctic temperatures (it’s 18

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homemade chickpea socca with sauteed spinach and vegan cheese.

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I’ve discovered in my late-20s-ish-ness – which is perhaps due to the same thing that makes me say “BLENDER SALE?!?!!?” and “EARLY BEDTIME!!!!” with the enthusiasm I used to reserve only for Chinese food buffets and Christmas – that I

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pistachio sesame lime energy bites.

Pistachio Lemon Energy Bites

If you’ve been following the blog for awhile, you’ll know I quit sugar over two years ago. While I didn’t think I was in a bad place with the sweet stuff prior to giving it up, I quickly realized that

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star-studded pea soup shooters.

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The Oscars are coming up in less than a week. Are you stoked? I am a little ashamed to say I’ve fallen behind in seeing most of this year’s nominees (perhaps it was all that cross-country moving?), but where I

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valentine’s day menu: done.

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Stay in for V-Day this year and make a healthy body, happy heart menu for your loved one(s). I LOVE this menu because it combines some of my favorite things: lentils, vegan aioli, roasted mushrooms, quinoa, garlic, and cocoa. (Not

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make your own chocolate + vegan oatmeal chocolate chip cookies.

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Last week, Michael and I were out for a stroll with the pup in our fabulous new city. I can’t recall how we got onto the topic, but for some reason, Michael off-handedly said, “My ex-girlfriend used to make the

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carrot cucumber jicama salad with mint tahini dressing.

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If you’re feeling a little sick of regular ole’ salads, or your vegetable sides are feeling a little lackluster, here’s a yummy way to kick up the raw veggie situation. As I wrote about on One Green Planet, raw veggies

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