This simple spiralized rutabaga recipe is so easy to make and only has 4 ingredients! This simple rutabaga noodle recipe is gluten free, grain free, vegan, low FODMAP, Whole30, paleo and lower in carbs than traditional pasta! And it’s ready in un…
Caribbean Black Eyed Pea & Collard Green Curry
Happy new year, everyone! Hoping that 2019 has gotten off to a gentle start for you all. As the Eve approached–right after sharing these thoughts about resilience–I found myself feeling a little tender. No amount of resistance to NYE hype stops me from feeling lonely for companionship at this time of year. I started to…
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Caribbean Black Eyed Pea & Collard Green Curry
Happy new year, everyone! Hoping that 2019 has gotten off to a gentle start for you all. As the Eve approached–right after sharing these thoughts about resilience–I found myself feeling a little tender. No amount of resistance to NYE hype stops me from feeling lonely for companionship at this time of year. I started to…
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Easy, Cheesy Vegan Loaded Potatoes with Broccoli & White Beans
 As many of you know, I’m not one for New Year’s goal-setting or themes or programs, or even resolutions. I know that they can all be motivating and inspiring and great, depending on the context. But I spend enough time vying with unrealistic expectations from day to day; I like to enter a new…
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Creamy Vegan Chick’n Rice Skillet Supper
I’m here to present you with a dish that kept me company in the final week of my first clinical rotation—seven days in which my enthusiasm for cooking was diminished by an exam, wrapping up my paperwork and responsibilities, and the process of saying goodbye to the preceptors and residents who have taught me so…
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Kim-Julie Hansen’s Corn & Tomato Soup
Sometimes a cookbook arrives at exactly the moment it’s needed. Just as I’ve been getting back into the routine of weekly batch cooking and weekend meal prep, I’ve also been exploring my friend Kim-Julie Hansen’s new book, Vegan Reset. The book is a 28-day roadmap for exploring veganism, and while I’m usually a little resistant…
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Low-Key Curried Quinoa Lunch Salad
This low-key curried quinoa lunch salad isn’t new. It’s an amalgam of different curried quinoa recipes I’ve played around with over the years, some hot and some cold, some more elaborate than others, and all employing a random mixture of ingredients that I happen to have at home. I’m posting it for the first time…
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Vegan Dumpling Bowls with Quick Pickled Radishes & Almond Miso Sauce
I’m already big fan of semi-homemade vegan recipes—those concoctions that rely halfway on all of the great plant-based products that are available these days, and halfway on homemade touches. With New York suspended in a heatwave, and my desire to cook already relatively low, I’m more partial than ever to these kinds of meals. This…
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Vegan Dumpling Bowls with Quick Pickled Radishes & Almond Miso Sauce
I’m already big fan of semi-homemade vegan recipes—those concoctions that rely halfway on all of the great plant-based products that are available these days, and halfway on homemade touches. With New York suspended in a heatwave, and my desire to cook already relatively low, I’m more partial than ever to these kinds of meals. This…
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Tofu Quinoa Veggie Scramble
At this point in the summer I’ve officially put my nutrition counseling on hold until my DI is behind me, which feels bittersweet. I’m excited to return to the work with a wider skill set and more experience, and it’s good to rest before diving into clinical work. I’ll miss counseling, though, and the relationships…
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Simple Lentil & Pumpkin Seed Dip
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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Creamy Vegan Carrot Mac with Walnut Herb “Parmesan”
 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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Roasted Broccoli & Kimchi Spicy Soba Noodle Toss
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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Vegan Chocolate Peanut Butter Rice Crispy Squares
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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No Bake Chocolate Peanut Butter Bars, Gluten-free
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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Banana Ice Cream: 3 Ways
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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