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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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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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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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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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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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cool arame salad with sweet potatoes & tahini.

By the end of this post, you will know how to make arame. Yes, that crazy-looking seaweed mess. And you will be pretty darn proud of yourself! Seaweeds are an incredible source of nutrients. They’re also a little bit obscure,

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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 #3

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

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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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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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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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homemade gluten-free granola.

So listen. Granola is really expensive to buy, especially any gluten-free variety. It also tends to be a sugar-bomb and, depending on the brand, can have all sorts of funny oils and binders added.  Take a peek at the product

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caramel apples, the real-food way!

Halloween is a precarious time for the health-conscious/ plant-based/ sugar-free among us.  Thankfully, a solid foundation of healthy habits gives us some flex room for occasions and events that are a little, erm, harder to manage.  A quick look at

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the secrets to reading food labels.

The grocery store can be a veritable minefield of indiscernible information, catchy words, flashy packaging, and nutritional terms that mean everything and nothing all at the same time.  While our focus should be on consuming as many label-less products as

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Posted in health coaching info, homepage featured, musings

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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cauliflower pizza crust.

I will admit: back in the day, I was a huge fan of pizza. (In fact, Michael and I had a discussion about preference of crust this evening. I was definitely a fluffy-crust kind of gal through my teens, and at

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frozen hazelnut butter fudge [a luscious dessert].

I will admit: I often feel like I need a little something-something after dinner. A little cap, if you will, to signal “thanks, I’m done”. This helps me move along with my night and avoid the [far-too-familiar] descent into snack-land.

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

pie-less pumpkin pie.

Can you feel it?! Autumn is in the air! That means three things: it’s time to pull out all of your cardigans! things are about to become gloriously colorful! PUMPKINS AND SQUASH ARE IN SEASON! That last bit is in

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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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coconut milk okra curry.

Curry is a simple, delicious way to combine veggies, plant proteins, and anti-oxidant rich spices into one meal. Also, as a bonus for families and busy folks in general, it’s a super way to make a time-efficient big batch of

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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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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

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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eggplant luxury boat.

 I love this time of year for the massive variety available at the farmers market. We are lucky to have an NYC Greenmarket in a park close by, and being able to visit every Saturday to stock up for the

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