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burgadillas 2.0

Four years ago [whoa], I shared a throw-together recipe for one of my husband’s favorite homemade meals: vegan burg-adillas. They had become something of a treat food staple in our home, akin to “pizza night” and “let’s get takeout” of

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eating well on the road!

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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Posted in cookbook review, dinner, gluten-free recipes, health coaching info, homepage featured, lunch, recipes

raw pad thai bowl with tofu.

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.

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.

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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green apple tahini quinoa.

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.

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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crispy baked tofu with shredded veggie quinoa.

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.

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.

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.

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

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

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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homemade 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.

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.

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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homemade chickpea socca with sauteed spinach and vegan cheese.

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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star-studded pea soup shooters.

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.

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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Posted in dessert, dinner, gluten-free recipes, health coaching info, homepage featured, meal plan, recipes, side dishes

vegan eggplant cannelloni.

Pasta is one of those foods that has made its way onto the DIETERS DO NOT EAT list. In some circles, it’s become akin to eating puppies, and in others, the epitome of cheating on your diet, having no willpower,

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kale, caramelized onion and quinoa 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.

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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balsamic baked tofu with cumin-scented quinoa.

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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two-bean-and-spinach chili.

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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twice-baked potato bites with creamy chive dip.

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.

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.

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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