I made and photographed this soup a few weeks ago, when I was home sick with a virus and didn’t care that it was hot and summery outside: all I wanted was a meal of soup and something bready. I’ve been thinking about this thick and creamy cauliflower turmeric kale soup ever since, and I…
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Usually at this time of year, as the temperatures warm up, my salads become progressively lighter and more colorful, vegetable-centric rather than grain-centric (which is the winter norm). This hasn’t been the case lately. Whether because of springtime rain and little bursts of chilly weather—or simply because it’s what I’m craving—I’ve continued to make a…
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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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Normally when I’m wrapping up a semester, cooking is the only thing I want to do. My home cooking routine invariably goes into autopilot during finals: I rely on a tried-and-true handful of simple recipes to get me through. As soon as my coursework is wrapped up, I dive back into cooking with creativity and…
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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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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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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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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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Cutting a watermelon can get messy and slippery. We’re often left with mis-matched shapes and sizes and it can feel as if a lot of the watermelon gets wasted and thrown out with the rind! Well fear not, this is the perfect way to cut a watermelon into cubes with hardly ANY waste. Follow the… View Article
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Most of the time, if I’m being completely honest, my go-to lunch or dinner is a big salad. Why? Salads give me the most bang for their buck. They require minimal effort (especially if you’ve prepped some veggies earlier in the week), and they’re full of healthy ingredients and flavours. Fibre, antioxidants, protein, phytonutrients, healthy… View Article
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No, you won’t be injecting this shot! This flu “shot” is something you can make any time of year as maintenance, or as soon as you feel any cold or flu symptoms coming on. This health elixir is very simple to make. Just stir all the ingredients together, add warm water, pour and sip. Here’s… View Article
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If you’re trying trying to stay healthy by eating lots of vegetables that means you’re probably eating lots of salads. But let’s be honest, sometimes the same old salad can get a bit boring. Lettuce, tomato, cucumber maybe a protein and a bottled dressing can become a routine that makes vegetables feel like a chore…. View Article
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Happy Spring! Winter is slowly coming to an end, but on the east coast there is still a little chill in the air. That means there’s still plenty of time to enjoy the ultimate comfort food – this delicious, velvety, creamy mac ‘n’ cheese. And the best part? It’s entirely vegan and gluten-free. Yes, mac… View Article
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Let’s all take a moment to be honest with ourselves: If brownies were good for us, we would eat them every day. As it turns out, with a few substitutions, you can have your cake (err, brownie) and eat it, too, with these sugar-free, gluten-free protein brownies. Not only are they sweetened with Stevia and packed… View Article
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