I posted these savory spring oats on Instagram a month ago, without the intention of blogging about them, but a few folks immediately requested the recipe (if it can even be called that!). I’ve made them enough in the last few weeks that it’s definitely time to share; they’re one of a few simple meal…
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It seems a funny time for me to be making borscht, which is often thought of as a winter soup, but when I passed the farmer’s market last Saturday it was teeming with beets and cabbage. I picked up both before I knew what I’d do with them. There’s a story at the start of…
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I ate the same breakfast nearly every day when I was a post-bacc student: overnight oats with a banana. I mixed up my mix-ins, and sometimes it was berries or an apple instead of a banana, but a basic combination of soaked rolled oats and chia seeds served me faithfully for all of those years….
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Happy Friday! I’m feeling buoyed by a few days of sweet spring weather and celebration of my mom’s birthday a couple of days ago; it was such a gift to carve out a special evening for her. And I’m excited to be sharing this scrumptious recipe for sweet potato skin nachos from my friend Ali’s…
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Happy Friday! I’m feeling buoyed by a few days of sweet spring weather and celebration of my mom’s birthday a couple of days ago; it was such a gift to carve out a special evening for her. And I’m excited to be sharing this scrumptious recipe for sweet potato skin nachos from my friend Ali’s…
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This is a sponsored post on behalf of Barlean’s. All thoughts and opinions are my own. Thanks for supporting the brands that I love. Mother’s Day is on Sunday. What do mom’s, specifically mother runner’s, want for their special day? I’d love a pedicure to pretty up my runner’s feet. A deep tissue massage to […]
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My regularly meal planning strategy has fallen by the wayside in this last, hectic month, so this week I adopted a new strategy: no strategy. I bought a bunch of produce and figured I’d know what to do with it when the time came. It’s led to some fun, tasty, and creative bowls and salads,…
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This recipe—a creamy black rice & quinoa spring salad with peas—is similar to last week’s lentil dip in that it was unplanned. This is the advantage of being less organized than usual with meal planning: you don’t have a plan and you don’t have as much prepared food in the fridge as you might like,…
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I had such great recipe plans for the week! They involved lots of grain salads and soups and a few tasty entrees. Five days and minimal batch cooking later, I managed to make the skillet chili mac from Power Plates…and that’s about it. But this creamy, simple lentil & pumpkin seed dip happened too, almost…
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 This creamy vegan carrot mac with walnut parmesan is what happens when you’ve got a strong hankering for comfort food, but a fraction of the time it would usually take to whip up a bubbly, baked, mac n’ cheese masterpiece. It’s quick and untraditional, but for me, so many of the key components are…
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I guess the more proper term for this recipe would be a kimchi noodle salad, but “toss” is more evocative of this past week and the cooking that happened within it: throwing things together, hoping for the best. I made one pot of soup (the spicy cabbage, chickpea, and rice soup from Power Plates, which…
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Feels as though it’s been a while since I posted a recipe! I’ve been cooking, but most of what I’ve made has been either a tried-and-true staple—like this soup or these braised beans—or recipes from Power Plates, which I’m happily revisiting for the first time in a long while. Mixed in with all of the…
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If you were to look up the definition of decadence, I am sure that somewhere along the lines a brownie would be mentioned. I mean how much more decadent can you get than the rich chocolately goodness that is a brownie. Plus brownie batter is sometimes even better than brownies. I mean isn’t that the best…
Happy Wednesday! The visit with my dear college friend that I mentioned on Sunday has been lovely so far, but I’m taking a quick pause to share the macro bowls from Power Plates. The bowls chapter of the cookbook came together before any of the others, with recipes that I’d been thinking about for a…
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In the United States and around the world, gallstones and gallbladder disease is on the rise. About twenty million Americans, or fifteen percent of the population, have gallstones. Of those people, eighty-five percent of their gallstones are cholesterol stones, correlating with the rise in obesity and high cholesterol. Because of this, there are about 700,000… View Article
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This article is shared with permission from our friends at PaleoHacks. With layers of cookie dough, chocolate mousse and strawberry whip, this triple-decker cookie lasagna will please adults and kids alike! What could be more indulgent than three unique desserts combined into one tempting treat? A chewy chocolate chip cookie crust is layered with fluffy dark chocolate mousse, then… View Article
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For as long as most of us can remember, white flour and foods such as white bread and pasta have been a staple in Western diets. Fluffy white bread smells delicious, looks delicious and for the most part, is delicious – more so than many whole grain options at first. We all know we should eat… View Article
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The world’s new favourite fruit, avocados, have surged in popularity within the past few years. Not only do they taste great, they’re also very versatile and can be chopped, blended or mashed into any recipe to give it a nutritious boost. For anyone whose a fan of regular fries, we have an uber-healthy yummy avocado… View Article
The post How to Make Crispy Avocado Fries (Dairy and Gluten-Free) appeared first on The Hearty Soul.
This article is shared with permission from our friends at PaleoHacks. Warm, fluffy pita bread made with 5 gut-friendly ingredients. With gut-friendly ingredients like arrowroot and almond flour, it’s easy to make your favorite baked treats Paleo. This 5 ingredient pita bread is a perfect example, with all the texture and heartiness of traditional pita bread. Almond… View Article
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If you’re a rice crispy square lover you know that they are traditionally made using marshmallows. While this may seem harmless, have you ever read the ingredients on the back of a package of marshmallows? Marshmallows can be filled with tons of unhealthy ingredients. Things like corn syrup, sugar, cornstarch, artificial flavour, artificial colour and… View Article
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This salad makes the perfect meal on the go! Mason jars are great tupperware storage alternatives. I love using glass instead of plastic whenever possible. I first started making these types of salads when I wanted to switch up my work lunches. It’s a great way to get in tons of vegetables and make a… View Article
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Every year in America, 300,000 people are diagnosed with Lyme disease. (1) Despite this alarmingly high number, there isn’t very much education or awareness about this debilitating disease. The problem is, most people, including medical professionals, don’t understand Lyme disease: How it presents itself, what the symptoms are, and how it affects a person’s ability… View Article
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I LOVVVVEEEE chocolate and peanut butter together. This recipe combines the two beautifully and the best part is, these bars don’t require any baking! They’re quick, easy and great to have on hand in the fridge or freezer for a delicious, filling, satisfying dessert. If you’re allergic to peanuts or don’t like peanuts, feel free… View Article
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When I discovered how easy it was to make vegan ice creams at home my life got infinitely more delicious! All you need are frozen bananas and a food processor and you’re good to go. I recommend that your bananas are super-ripe as the riper they get, the sweeter your ice cream will be…. View Article
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