Blog Archives

mediterranean cauliflower rice.

One of my favorite things about cooking with veggies is that they are often more than they appear. Kale can become chips, leafy greens can swap in for bread, squash can become the base for pizza crust, and perhaps my

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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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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 Foodie Travels: Where to Eat Plants in Munich, Zurich and Venice

You may read this and think, “Eating this way is ridiculous. You’re on vacation. You’re missing out (and overcomplicating things) by not just eating what’s there. A little gluten/ a little meat/ a little dairy won’t kill you.” And I

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Posted in health coaching info, homepage featured, musings

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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vanilla almond chia pudding.

When it comes to treats, they can do one of two things to the body: make us feel great for a short period, and then brutal for a long period (guilt, regret, shame, discomfort anyone?)or make us feel great for

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Make-Me-Over Mojito Smoothie from the I Quit Sugar Cookbook.

[This recipe is one in a series of posts I’ll be sharing from the I Quit Sugar Cookbook. If you’d like to be kept up to speed with all of them, please join our week mailing list — recipes and

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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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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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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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coconut squash macaroons.

It’s a [very] untraditional looking little Easter egg, no? I’m not much of an Easter chocolate or Easter baking kind of gal. Hot cross buns and Cadbury Creme Egg cupcakes aren’t really on my radar these days.  Coconut, however, absolutely

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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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superbowl snacks: baked parsnip fries.

All hail the glorious parsnip!  Full disclosure: this is the first time I have personally prepared parsnips at home. I happened across some at the Whole Foods pre-made bar last week and thought they were darn yummy, so I picked

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Expert Series: cooking for great health (and why fermenting is awesome) with Marni Wasserman

Welcome to this week’s edition of the Expert Series! I am thrilled to introduce you today to Marni Wasserman: Culinary Nutritionist, Health Strategist, and Founder of Delicious Knowledge in Toronto. Marni’s food studio is a place of food education, yummy

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hemp + cacao breakfast bowl [better than cereal].

Finding great breakfast options can be tricky, hey? Here’s a few reasons I hear all the time (and believe me, I’m with you!) 1. I have no time in the morning.2. I’m not sure what we’re hungry for first thing,

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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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coconut lentils with roasted cauliflower.

It’s Meatless Monday! Woohoo! It’s a great reason to explore some plant-based eating, and to omit animal products for the day. It’s easier than it sounds (and super delicious, especially with recipes like this one…) Today’s recipe is one that

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tomato stew with butternut squash and lentils.

Squash might just be the best veggie ever. Okay, I can’t say that. All veggies are awesome and wonderful in their own way!  But really: squash is incredibly delicious and makes any meal feel a little luxurious. They’re packed with

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squash + black bean enchilada bake.

Alright. This recipe is a game changer.  If your family – or friends or roommates or dog or whoever – has been hesitant about your foray into plant-based eating, this is the recipe that will get them on board. Vegan Mexican

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Posted in dinner, health coaching info, homepage featured, kid-friendly recipes, recipes

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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super sunflower seeds.

Seeds make an excellent portable snack. Not only are they delicious, they pack an incredible punch of many things our bodies need to function well. Sunflower seeds in particular include: essential fatty acids (essential for brain, nerve, and circulatory health)

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Posted in health coaching info, homepage featured, musings

tomato “teapots”.

The Vegan Month of Food continues! Today’s post is a quick one to show just how easy it is to create awesome meals with just a few all-plant ingredients. (As a bonus, you get to make vegan parmesan, which keeps

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vegan pumpkin alfredo ‘noodles’.

If you’ve never tried kelp noodles, I highly recommend. They are a seaweed-based  raw alternative to regular pasta (read: gluten-free, non-starchy, all delicious). While many people get their daily intake of iodine from eating dairy or processed, refined foods containing iodized

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mediterranean quinoa salad with apricots and walnuts.

Happy Vegan Mofo Week #3! In honor of this fine Monday, I wanted to share with you this rad preparation for quinoa. I love quinoa. It’s a little silly how much I love quinoa, actually. I discovered it in the

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