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burgadillas 2.0

Four years ago [whoa], I shared a throw-together recipe for one of my husband’s favorite homemade meals: vegan burg-adillas. They had become something of a treat food staple in our home, akin to “pizza night” and “let’s get takeout” of

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curried butternut squash soup.

It’s that magical time of year where squash of all shapes and sizes is everywhere: it’s in coffee, it’s on doorsteps, and most importantly, it’s overflowing at the farmers market for less than sixty cents a pound. I am obsessed.

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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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what to do with leftovers: green chickpea + squash soup.

The eternal leftover dilemma: what to do with all of that stuff you’ve made in your fridge when you’re darn sick of eating the same thing over and over and just can’t take it anymore. My favorite solution? The blender.

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friday night dinner at natural gourmet institute.

There’s an incredible nutrition and cooking school in Manhattan called Natural Gourmet Institute, whose NYC-based program teaches students to craft culinary masterpiece out of real, wholesome, nourishing food. We’re talking sustainable, organic, local ingredients arranged into balanced meals that not

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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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meatless monday meal plan #3

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

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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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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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eggplant chips.

Salty. Crunchy. Dippable.  Do these sound anything like your snack-y cravings? Does it always feel like the foods that meet these criteria aren’t really the best option? I’m with you — they tend to be packaged, processed, and full of

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baked pistachio chickpeas with mushroom-avocado quinoa.

I pride myself on being inventive in the kitchen. A little untraditional? Absolutely.  I am by no means a gourmet chef – and I think for that reason, I end up with a number of interesting/ surprisingly delightful healthy goodies

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healthy fridge feature #4 [lesia].

This week’s healthy at-home fridge is courtesy of the inspirational Lesia in Toronto! It’s particularly fitting that her feature goes up today: it’s Earth Day and Lesia is one of the most eco-conscious people I know! She is an eco-pastry

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vegan GF green grilled cheese. it can be done.

I love that there are silly holidays scattered throughout the year – National Maple Syrup Day, National Bicarbonate of Soda Day, and Sneak Some Zucchini Onto Your Neighbor’s Porch Day are some of my favorites. I particularly enjoy when they

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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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vegan burg-adillas. [maybe the best things ever?]

“This is the most delicious thing I have ever tasted. It’s better than steak.” – my sweet husband And if those words, straight from the mouth of my omnivorous fella, aren’t enough to convince you to try these, let me

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roasted tomato garlic quinoa.

I have been on a tomato bender ALL week – I’ve had the most intense craving for them. Salsa, cherry tomatoes, pasta sauce with beans… I’ve covered much of the standard tomato gamut in the last several days. [I suppose

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macrobiotics for spring [5 easy ideas].

The Japanese principles of balance – or Macrobiotics – provide a wonderful framework for incorporating seasonal, local food into diet. According to Macrobiotics, when the body is in balance, we have good health; an imbalance – in any area –

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demystifying protein [day seven] – to supplement or not to supplement?

Sometimes it’s just not possible to get all of your necessary protein in for the day – time, food options, and caloric density all play into this. In these cases – or if you require additional protein for sports, pregnancy,

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demystifying protein [day four] – protein digestion [and why quality matters]

So you’re on a good path! Eating good-quality, balanced plant-based proteins, listening to your body, adjusting your intake as needed. But if you’ve been wondering all along how that protein is making the magic happen, today’s your day!  Chew. Swallow.

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plants for dinner have never been so easy.

The white kidney bean. It’s been getting a lot of attention in the media lately because of a report on The Doctor Oz Show. I really just love it because it’s a versatile plant-food that takes on the flavour of

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