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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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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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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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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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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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crunchy quinoa kale bowl.

A quick post today to share a super simple, super delicious lunch idea (or dinner! or side dish!) It takes less than 10 minutes to throw together and is really just so yummy.  Gather: some of your pre-cooked quinoa (you well-prepared

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vegan gluten-free crab cakes.

Some foods that don’t come up often in a whole food, gluten-free, plant-based diet: seafood. breading. fried things. Luckily, recipes like this exist where we can recreate a similar deliciousness while being kind to the planet (and kind to our

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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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tempeh sweet potato skillet with miso clove sauce.

I think I may have found my new favorite sauce for stir-frying. But first… I am going to admit something right now: I like wine. It’s yummy. I don’t drink it all the time, but when I do, I enjoy

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kale kelp salad.

This is a deliciously quick throw-together lunch or dinner, and particularly perfect for days following intense weeks of eating (*Thanksgiving). It’s packed with several nutrient-rich ingredients, including: kale (vitamins A, C, K, calcium, and a surprising amount of protein for

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jolly green giant burgers.

I heard a story on the CBC last week about people’s reactions to sporting events and how they specifically use food to enhance or distract from their mood. Apparently we, as a sports-watching species, eat 16% more saturated fat and 10% more

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greentastic asian-inspired stir-fry.

I’ve been feeling a little grained-out lately and have been on the hunt for fun ways to combine loads of veggies in meals (namely where grains might otherwise appear).  This quick stir-fry (actually, more of a stir-steam, as I didn’t use

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best ever kale chips.

I am thrilled that the hearty leafy greens are coming into season, full-force. The farmers market was OVERRUN with great options this past week, and I had big plans for the bunches of kale we picked up.  Kale chips were

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mushroom medley bowl

Do you ever have those weekends where things just align? I love that. I particularly love when it happens with great food, when inspiration strikes and the necessary ingredients to act on it happen at the same time.  This was one

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veggie pasta [without the pasta].

According to some researchers, we should be eating several bushels a day of vegetables in order to get the adequate amount of nutrients our bodies need. Don’t get me wrong: I love vegetables – I do! – but the prospect

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easy greens: kale-cabbage-pea medley.

I am such a fan of greens as a the base for a meal. I’m even more a fan of dishes that can be flexible: ones where you can throw in whatever else you have in the kitchen to round

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summer slaw with creamy tahini dressing.

It has been a balmy 80-something degrees here all day today [high-20s, fine Canadians — don’t worry, I’m still learning, too]. This means it’s finally time to help the body break down some of that stored-up gook from winter!  Green

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roasted cauliflower chard tacos.

It must be spring, because I feel as though I am on the hunt for leafy greens things all the time. (There’s something nice about noticing that your hankerings are in line with the seasons!) These untraditional ‘tacos’ combine some of

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staples and spice day 6: italian.

Spices: Garlic powder, onion powder, oregano, parsley, red pepper flakes, thyme Staples: Kale, white beans, quinoa Today’s recipe is as simple as it is delicious: a little shout-out to pasta, without the blood sugar spike-and-crash (and no waiting for water

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blackbeans and greens soup.

Recently, I’ve been working a lot with the idea of food-as-fuel (something I think many of us are out of touch with). It’s nice to spend a little time thinking about the way we eat affects our mood and our

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an easter side: basil avocado quinoa.

Happy Easter, everyone!  Michael and I returned from a quick trip to PA this weekend [so relaxing!] For a decidedly non-vegan holiday (egg dyeing, butter carving, a ham…), Easter with the family is delightful! As anyone with food intolerances or

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springtime soup.

In the spirit of spring, this soup incorporates ingredients that help balance and detoxify. If you’re in the Northern Hempishere, many of the vegetables are available at the farmers’ market from the autumn harvest; herbs are just coming into season.

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quick-and-sassy massaged coconut kale

A quick post today, written between afternoon rehearsal and the evening performance – it’s one of those [highly-motivating] hectic weeks! I’ve been trying to fit two careers-worth of work (plus social time and home time and all of those other

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demystifying protein [day six] – the many effects of this macronutrient

Protein has a number of really terrific effects on the body, especially when it comes to satiety, weight management, and cravings. It increases thermogenesis (the internal production of heat, more commonly known as metabolism) – often for hours after a

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an evening of culinary adventure.

Our first night home in weeks with nothing on the calendar! I was happy to embrace the opportunity to try a new recipe. I thought I had the ingredients in the recipe from Great Gluten Free Vegan Eats committed to memory

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creamy cashew kale chickpea extravaganza.

It’s a beautiful [not as frigid] day in NYC. I am working from home and spending time with the sweet dog — completely famished from a great run this morning and one of Lisa Bennett’s signature kick-you-in-the-face yoga classes right afterwards.

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