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toasted quinoa cereal with pistachios + figs.

Who would have thought that pistachios and figs would go so well together? Well, a bunch of people, apparently, but this is news to me (and welcome news at that!).  On the hunt for a new versatile, make-ahead breakfast (veering

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stuffed portobello mushroom with tofu + garlic-pepper quinoa.

I’ve been working lately with a number of clients looking to create simple, quick weeknight dinners – half-planned and shopped for, and half thrown together using whatever’s in the kitchen. There’s something nice about knowing you have something nourishing and

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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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crispy baked tofu with shredded veggie quinoa.

I read a great article this week from Summer Tomato on finding your ideal weight. It’s something that I – and I think most people I know – think about a lot.  Despite being on this crazy food-body-health journey for

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valentine’s day menu: done.

Stay in for V-Day this year and make a healthy body, happy heart menu for your loved one(s). I LOVE this menu because it combines some of my favorite things: lentils, vegan aioli, roasted mushrooms, quinoa, garlic, and cocoa. (Not

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Posted in dessert, dinner, gluten-free recipes, health coaching info, homepage featured, meal plan, recipes, side dishes

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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vegan mexican quinoa taco bowl.

California has awakened in me what I assume is a love of Mexican food that has been dormant since my nacho-and-burrito eating days, circa 2001. When you eschew corn, wheat, meat and dairy, much of the Americanized Mexican food menu

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balsamic baked tofu with cumin-scented quinoa.

The test of a solid tofu recipe is when non-vegans actually enjoy it. Like, finish it and then Facebook you about it afterwards. This was the case following a dinner with friends a few weeks ago and I was relieved

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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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delicata squash with gluten-free quinoa stuffing + mushroom gravy.

I love family dinners, especially with my in-laws. They are perhaps the funniest group of humans I’ve had the privilege to meet, and it is definitely a gift to have married into the family. Height Family holiday dinners are invariably

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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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quinoa salad with roasted beets and tahini sauce.

I’ll be sharing some themed posts this week on the blog – namely, how to tackle sugar cravings. It’s been coming up a lot in my practice with clients, and it sounds like the sugar monster is on a bit

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fresh + green quinoa tabbouleh [and so much gratitude].

Can we just talk about gratitude for a second? I am awash with it today.  Last night, we held the launch party for the Vive Detox, a new collaborative venture between my business partner Paige and I. It. Was. Wonderful. 

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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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quinoa “fried rice” with bok choy + tempeh.

It’s Wednesday night. You’re seriously craving Chinese takeout. Something about that greasy, saucy fried rice calls your name. You order it. You wait 45 minutes. It arrives. You eat it. All of it. You feel good for about 10 minutes,

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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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cracked pepper + mint quinoa.

In springtime, a selection of specific foods offers detoxifying, energizing benefits to the body. Naturally, we undergo a detox as the weather starts to warm up. After many cold months of moving less and eating fewer fresh foods, the body

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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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creamy vegan sweet potato + squash soup.

Quick! Winter is on its way out! This week might be the last chance to make oodles and oodles of soup. Once it warms up (yay!), we’ll all be searching for bitter greens and raw veggies. Take advantage of this

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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 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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an untraditional casserole.

 Remember casseroles from childhood? Whether you loved them or hated them, this alternative to mushy noodles, canned sauce, and ground meat is pretty darn delicious! A bed of quinoa takes over where crust or pasta might otherwise be; smooth bean-and-chard

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easy veggie-centric meals [no recipe required].

Cooking can be a lot of fun. It can also be a lot of work, and when you’re short on time with a to-do list that’s a mile long, it can be easy to let it fall to the bottom

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

way-too-good veggie burgers.

Vegetarian Times Magazine has been running a 30-Day Vegetarian Challenge since the beginning of October. It’s a really cool idea: engaging otherwise omnivores to try on plant-based eating, just for a short bit, to see just how easy (and beneficial)

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

plant-based kitchen essentials: oven-roasted brussels sprouts.

Brussels Sprouts are in season. Hallelujah. I can remember detesting these with a fiery passion as a child. Only when they were coated in a good 1/2″ of butter and brown sugar would I even consider eating them, and even

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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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Posted in dinner, health coaching info, homepage featured, recipes, side dishes

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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