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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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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 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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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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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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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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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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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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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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lentil apricot tapenade.

Summertime: the season of picnics, dips and spreads. Don’t you love it?! :) I think it’s also the season for simple recipes that don’t take too much time and leave us more opportunity to get outside and frolic. In the

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vegan curry aioli.

Switching to a plant-based diet can sometimes mean parting ways with foods we used to love… but perhaps foods that weren’t doing us a whole lot of good. Mayonnaise is one of those things. It’s not that I have so

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crispy sweet potato squash burgers.

So, this one time (last Sunday), I tried to make gnocchi. It did not work.  I think – on account of not using a gluten-y flour, or enough binding – my little potato-almond butter pasta bits weren’t sturdy enough to

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raw chocolate chip cookie batter balls.

Post #2 in this week’s adventure into kicking sugar cravings. How are you holding up? :) I like to have a few handy go-to’s at the ready for those moments when a sweet craving strikes. The great thing about being

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canada day red curry cauliflower soup.

Happy Canada Day [she says from below the 49th parallel]! If you’re Canadian, I hope you’re having a glorious day celebrating all things Canuck; if you’re not Canadian, I would encourage you to do something traditional like drinking maple syrup,

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grain-free japanese pancakes with sticky mushrooms.

I recently discovered The Whole Pantry app thanks to the recommendation of a fabulous food photographer on Instagram. It’s a gorgeous collection of recipes, wellness guides, ingredient inspiration and resources. Plus, it’s ridiculously gorgeous and really fun to poke around

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buttery spinach salad with crumbled tempeh + crispy shallots.

Who says salads have to be cold, limp veggies in boring dressing out of a plastic container? Not this lady! I figure: if we’re going to work more veggies into everyday (which, let’s be serious, we could all be trying

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coconut curry broccoli.

Crisper Guilt [noun]: the feeling you get when you realize there are veggies slowly withering away in the fridge, thanks to a busy week, few nights at home, and even fewer occasions to prepare produce, even though you bought it all

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cool arame salad with sweet potatoes & tahini.

By the end of this post, you will know how to make arame. Yes, that crazy-looking seaweed mess. And you will be pretty darn proud of yourself! Seaweeds are an incredible source of nutrients. They’re also a little bit obscure,

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curried coconut lentils {video cooking class}.

Join me in the kitchen as we learn how to make a quick + easy vegan lentil dish, great served on its own, on a salad, or in baked squash medallions (like in this recipe).  The sauce might be the

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vegan dinner party: coconut-almond crusted tofu + peanut quinoa.

This weekend, we had some great friends over for dinner to reconnect after holidays and talk about what’s coming up in the new year. I love when we have adventurous eaters over dinner: it means I get to go a

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warming winter curry.

Sharing a quick post today with a simply delicious, warming curry recipe! Conveniently, it’s brought to you by the letter ‘C’: for cauliflower, curry spice, and chickpeas. There’s also some cardamom and cloves in here, but who’s looking that closely? 

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