Blog Archives

pistachio sesame lime 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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vegan gluten-free bircher muesli.

How many times have you skipped breakfast because you just didn’t have enough time to make it happen before dashing out the door?  And how many times has that led you to being famished by 10:00am and seeking out whatever is

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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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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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roasted mushroom quinoa risotto with baby beets.

This spring, I conquered my fear of risotto [read about it here]. This is a continuation of my adventures in overcoming kitchen-terror… I’ve been teaching classes for the last few weeks at Suite ThreeOhSix, a vegan supperclub and cooking academy in

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red curry tofu with mushrooms + forbidden black rice.

A couple of weeks ago, I stumbled across this post from Snixy Kitchen, a super sassy food blog deliciously compiled by the vibrant Sarah in California. I love love love her stuff, and when I saw this veggie and tofu

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chickpea toasties.

These little toasties are officially my new favorite way to use chickpeas! They’re featured in the Eat Deliciously, Live Vibrantly eCookbook (but they’ve been popping up so much in our food rotation the last couple of weeks, I thought I’d share

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rainbow chard wraps.

I was out for dinner with a friend last week at Gobo, one of my favorite vegan places in NYC. Their menu is a beautifully eclectic selection of Asian-inspired vegan dishes, which changes subtly with the seasons. It’s also a

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homemade babaganoush for cheaters.

I love a good dip, don’t you? :)  A super quick post today to share the simplest babaganoush recipe ever — so simple [and untraditional, in fact] that I worry a little about what the babaganoush purists might say. But here

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how to build the perfect veggie burger {video cooking class}.

Join me in the kitchen as we learn how to build the best plant-based, meat-free burgers. These are a great alternative to store-bought, and you can use the ‘batter’ for everything from cookouts to meatballs to falafels. If you’re not

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vegan spaghetti squash bolognese.

Spaghetti nights were a hit in my house growing up (although, in my personal opinion, rotini was always the superior noodle). Not only was it a quick meal for my busy mama to make, but it was filling and fun

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make mom a meal: a vegan gluten-free mother’s day menu.

Take a load off Mom’s plate for Mother’s Day: here’s a done-for-you menu for a wholesome, nutritious and seriously delicious plant-based meal.  Get the full recipes here:  Fennel and Parsley Detox Salad with Caramelized Green Onions Cauliflower Sweet Potato Cakes

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Pea, Herb and Almond Crush from the I Quit Sugar Cookbook.

If you grew up detesting peas, this might be the dish that starts a new love. The ingredients are tremendously springy, too! This is my next foray into the I Quit Sugar Cookbook – quite possibly my new favorite thing, and

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brussels sprouts hash with walnuts and apricots.

Apparently winter has descended on NYC again, so until Mother Nature finds her springtime rhythm, let’s embrace the opportunity to eat the last of the winter produce!  I’ve been saving this recipe in the back end of the blog for

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how to roast fennel.

Fennel is one of those foods I often see on menus and think, “Eek, how fancy! I don’t think I could ever make that”. (Kind of like the way I feel about risotto.)  But surprisingly, fennel is wildly easy to

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sesame tofu with peanut butter tahini sauce.

Tell me I’m not alone in this: having peanut butter in the house can be a dangerous situation. Is this true for you, too? I’m not sure why it’s such a highly addictive substance, but it sure has a hold

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vegan cauliflower mac and cheese.

Wacky processed food fact #1: Kraft Mac & Cheese contains food dyes yellow #5 and yellow #6 which have been proven to contribute to hyperactivity in children. Wacky processed food fact #2: Kraft Mac & Cheese is made from genetically

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

seven habits of happy home cooks.

How many times have you said this: “I’d love to cook more at home, but I just don’t have the time”? Cooking at home can seem daunting: there are so many factors to consider, from planning to shopping to actually

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Posted in health coaching info, homepage featured, musings, nutrition for families and children, parenting

raw zucchini pesto pasta {video cooking class}.

Join me in the kitchen as we learn how to make this deliciously simple pasta substitute! Vegan, gluten-free, plant-based (and ready in about five minutes). And hey, subscribe to the channel while you’re there. New videos are coming soon (including

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braised miso tempeh with leeks.

Tempeh – if you haven’t tried it before – is a beautiful meat-substitute for the plant-based eater. It offers a ton of valuable health benefits: a crazy amount of protein: one serving is 41% of the recommended daily intake. Because

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the best lentil soup ever.

Recently, I visited one of my favorite people, Meg, (and her also-pretty-darn-cool) husband in Toronto.  This fabulous lady and I have been the best of friends since university: she is a farmers market connoisseur, in addition to being an incredible

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acorn squash hummus.

Are you like me, holding onto squash like it’s going out of style? Secretly so sad for the day it stops being available at the farmers market? Kind of half-wishing that we could fast-forward to fall so squash can triumphantly return

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

delightfully detoxifying salad.

Woohoo!! Spring is almost here!  This calls for a good old-fashioned salad celebration {that’s a thing, right?}. Well, it is now. And it’s delicious.  Spring affords us a beautiful opportunity to start anew, much like the planet. Just as snow

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gluten-free quinoa garlic bread bites.

I read recently that we shouldn’t “trick ourselves into thinking bread is healthy, because it’s not”. Pretty tough, hey?  But true. Oh so very true. Bread is one of those foods that I’d consider in the “fun” category… we don’t

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meatless monday meal plan #6.

Take the guess work out of a full week of meals. Check out our customizable weekly meal plan options.

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grapefruit glazed tempeh.

Cooking with citrus. Who knew. I was inspired by the citrus recipe contest over at The Chalkboard Magazine and crafted up this little ditty on Sunday night — turns out, cooking with grapefruit is kind of cool! It’s also a

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