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{nearly} paleo peanut-almond energy bars.

It’s Day 4 of the Healthified Holiday Baking Extravaganza… and while this recipe is great for a table of goodies, it’ll also be great in January when you’re looking for an easy breakfast or midday refuel.  Let me ask: Are

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raw vegan thin mint cookies.

If you’re heading to a holiday party this year, there’s a good chance someone will bring along the box of Thin Mints they felt obligated to purchase from a colleague’s little Girl Scout, or that they perhaps had to buy

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grandma’s peanut butter cookies, veganized.

I’ve been on a mission this month to create some deliciously holiday baking that is actually nutritious, especially for anyone who’s heading off to family dinners but chooses not to partake in the butter/sugar/gluten extravaganza of a typical holiday dessert

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no-bake gluten-free apricot granola bars.

photo credit: Plate Joy. Hurray! It’s the start of this week’s Healthified Holiday Recipes Extravaganza! Over the next few days, I’ll be sharing a series of great gluten-free, vegan, sugar-free recipes to makeover your holiday baking plans. Everything is super

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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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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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maple butterscotch squash smoothie.

Squash belongs in all meals. ;) Naturally sweet, energizing carbohydrates, super-nourishing carotenoids (Vitamin A — you can tell from its beautiful orange color). Squash is just awesome.  Sharing just a quick post today on a simple way to use leftover

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savory vegan pumpkin pie with almond meal crust.

I know what you’re thinking. Pie? Savory pie?! What kind of a health and nutrition blog is this?!  And I am here to tell you, sweet whole-food connoisseur/connoisseuse, that in fact, this pie is good for you. And it’s delicious. And

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cream of potato and leek soup.

I am obsessed with soup. I don’t know how this happened. At some point in the last month, my body decided that soup is the answer to everything: perfectly timed, as it’s starting to get a little chilly. The sweaters

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raw carrot avocado ginger soup.

I’ve been noticing lately that similar themes have been popping up in my life, my sessions with clients and my conversations with strangers. Perhaps the universe has plans, or perhaps the energy of the whole world is converging in funny

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split pea sliders.

I love potlucks. I really do. I think they’re such a fun way to explore new foods and get a sense of what other people cook on a regular basis… or at least, what they cook for parties. There’s this

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vegan thanksgiving recipe roundup.

I’ve been experimenting with some different recipes in the last few weeks to figure out what we’ll contribute to the Height family Thanksgiving dinner this year. Here’s a sneak peek at a Vegan Pumpkin Pie (with grain-free, gluten-free, insane-o delicious

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100 glorious gluten-free recipes from the lagasse girls (and gluten-free pumpkin cheesecake!).

Pumpkin Cheesecake. Oatmeal Banana Pancakes with Caramelized Apple Syrup. Homestyle Chili with Gluten-free Beer. Socca Bread. Smoky Pea and Truffle Crostini. It’s hardly a surprise I found myself practically drooling over the newest release from the Lagasse Girls: Big Flavor,

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Posted in cookbook review, dessert, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes

curried butternut squash soup.

It’s that magical time of year where squash of all shapes and sizes is everywhere: it’s in coffee, it’s on doorsteps, and most importantly, it’s overflowing at the farmers market for less than sixty cents a pound. I am obsessed.

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gluten-free coconut cocoa macaroons.

When I was a kid, my favorite dessert was my mom’s Chocolate Coconut Drop Cookies. If you’re familiar with Haystacks, they’re kind of like those, but made with some kind of Momma P magic and a whole pile of coconut

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vegan lentil meatloaf.

Comfort food at its finest – and honestly, one of the things I liked least as a kid – meatloaf is a wintery staple. Dip it in ketchup and serve with buttery mashed potatoes, and you have the perfect 1950s

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carrot pumpkin bites.

Happy Halloween, all! I love any excuse to celebrate, especially when it involves dressing up, and particularly when there are goodies involved. While today’s festivities tend not to be the most conducive to reducing sugar – or dairy – there

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sweet potato spring rolls.

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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vegan gluten-free plantain pancakes with protein.

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 no-mayo potato salad.

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 ‘chicken’ salad with chickpeas.

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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vegan love bean drop cookies.

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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vegan cream of mushroom soup.

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.

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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zucchini pasta with coconut cream sauce.

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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superpower smoothie bowl.

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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chilled cucumber soup.

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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