Blog Archives

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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gluten-free avocado pumpkin ‘panini’ with caramelized onions.

Did you ever read ‘There’s a Monster at the End of this Book’ when you were a kid? The charming paperback where Grover gets word that there’s a monster at the end of the book and tries desperately to prevent

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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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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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savory sweet potato breakfast 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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Posted in breakfast, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, lunch, recipes, side dishes, snacks

grown up not-too-fruity fruit salad.

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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Posted in breakfast, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, lunch, recipes, side dishes, snacks

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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carrot cucumber jicama salad with mint tahini dressing.

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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Posted in gluten-free recipes, health coaching info, homepage featured, lunch, recipes, side dishes

tempeh bacon grilled cheese.

Okay. So. You decided to take on a vegan, gluten-free diet. Here are three things you don’t get to have anymore: Bread (mostly, unless you can find a really good brand that isn’t cardboard and gross) Cheese (mostly, unless you

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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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unfried cauliflower rice in ginger miso sauce.

If eating rice ever makes you feel kind of blergh, but you still totally love the experience of eating it, cauliflower rice might be your new best friend. I discovered this crazy trick several years ago when I cut most

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buckwheat bowl with roasted veggies.

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.

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

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.

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 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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creamy vegan risotto with apricots & baby bella mushrooms.

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.

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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sweet corn + potato mexican summer salad.

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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blanched broccoli with fresh herbs and 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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