Start your morning right with these recipes for high protein oatmeal! So simple to make and packed with fiber and protein, these healthy oatmeal recipes are sure to become your favorites! You only need a few ingredients and there is 20 grams of protein…
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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Vegan Peanut Butter & Jelly Swirl Snack Cake
Once upon a time, I was placed in charge of the internship program at the publishing house where I worked. Our interns did a lot: they read through piles of manuscripts, giving us early feedback on the work and whether it might fit onto our list of titles. They pitched in with the process of…
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Favorite Winter Balsamic Roasted Vegetable Pasta
I’ve done some amount of regular batch cooking for a long time: since I started my dietetics program and even intermittently during my post-bacc, though I was much less organized about food prep back then. I’ve always tried to weave variety into the routine, but I’ve also relied heavily on the same set of dishes…
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Vegan Cashew Espresso Truffles
Tis the season for all things sweet. Last year at this time, I was savoring dark chocolate pear cake and whipping up loaf after loaf of braided challah. That’s what I’d like to be doing right now, too, but I’ve found that baking isn’t a treat when it’s squeezed into my busy weekends these days….
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Slow Cooker Red Beans, Rice & Tofu
My slow cooker has been a very good friend to me throughout the last twelve weeks of clinical work. I rarely use it overnight on weeknights the way I used to, mostly because I have to rush in the morning (and don’t want to clean it). But it’s a wonderful helper on weekends, when I’m…
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Creamy Vegan Skillet Lasagna
This is another one of those recipes that had me feeling tripped up over terminology. Lasagna, even a skillet lasagna, is typically made with layers of melty cheese. This one forgoes those layers for the addition of cashew cream, which makes the whole thing creamy/cheesy/etc., but makes it a departure from anything resembling traditional lasagna,…
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Creamy Vegan Tuscan White Bean Kale Soup
I’ve never had a hard time encouraging myself to eat soup. I could probably live off of bowls of soup and hunks of bread without many complaints, and I love coming up with new soup recipes, even if many of them start with a recipe I’ve already made and veer off into new directions. Lately—since…
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Our fave plantbased recipes for World Vegan Day
Whether you are vegan or not, it’s hard to argue against adding a little more veg into your diet. We’ve all seen how #meatlessmonday has taken social media by storm and there is plenty of info out there on how having more plantbased meals can help not only your health but the environment too. So…
Cakey Vegan Pumpkin Chocolate Chip Blondies
Cooking offers me life lessons on a weekly basis. This week, the lesson—administered by these cakey vegan pumpkin chocolate chip blondies—was to accept things as they are. Acceptance—meeting life where it is, not constantly trying to fight against things, control them, or force them to be a certain way—is a theme I meditate on constantly,…
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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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Brandi Doming’s Thai Red Curry Sweet Potato Dip
Happy Thursday, everyone! Amazingly, this is the very last morning of my current clinical rotation. Putting aside the overall challenges of the DI itself—new schedule, lots of oversight, lack of privacy—my seven weeks at this site have been a wonderful learning experience, with supportive and caring dietitians as teachers. I’m still struggling to wrap my…
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Fudgy Secret Ingredient Vegan Skillet Brownies
This post is sponsored by So Delicious Dairy Free Frozen Mousse. All opinions are my own, and I love this light and creamy new treat. Thanks for your support! One of the first cooking routines to fall by the wayside when I’m busy is baking, which is a shame, because I love it so very much….
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Smoky Butternut Squash, Tofu & Apple Breakfast Hash
I’m almost embarrassed to admit how often, when I’m midway through making a recipe, I need to do a little Googling in order to confirm that I know what the recipe is actually supposed to be. What can I say: no matter how much I cook, I’m always a student in the kitchen. Anyway, that’s…
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Simple Slow Cooker Chana Masala
When I went to Prague last summer, I brought reading material that consisted almost entirely of food writing. One of the books was Molly Wizenberg’s A Homemade Life, in which she describes, among other things, the role that food played in her courtship with her former partner, Brandon. There are many sweet anecdotes about intimacy…
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Apple Berry Baked Oatmeal Cups
It’s no secret that baked oatmeal is one of my favorite, make-ahead breakfast options. I love warm oats, and for most of the last few years it’s been no trouble to cook them on the stovetop, traditionally. When I’m rushing out the door, though—and lately, that’s how mornings seem to go—simmering even rolled oats can…
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Coconut Brown Rice, Black Beans & Sweet Potato with Cashew Cilantro Lime Sauce
I’ve been all about batch cooking lately, for obvious reasons: new schedule, the organized, back-to-school September energy, minimal fondness of weeknight cooking. But no amount of meal prep dims the pleasure of throwing together something spontaneous and surprisingly good. That’s how this dish of coconut brown rice, black beans & sweet potato with cilantro cashew…
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5 Ingredient Tofu Cream Cheese, 4 Ways
It’s only Wednesday, but it sure doesn’t feel that way. It’s been a long week, and for the first time since my DI started, I’m feeling overwhelmed. I miss my routines and the freedoms of my old schedule, and suddenly the year ahead of me feels very long. Through all of the recent transition, I’ve been…
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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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Tofu Bulgur Vegan Meatballs
At this point, I’ll be writing from midway through my first week as a dietetic intern. In many ways, I spent the whole summer anticipating it; in other ways, the whole transition has snuck up on me. One part of it that I’ve been well prepared for is getting back into a weekend batch meal…
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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 BBQ Jackfruit, Kale & Black Bean Enchiladas
For all of my interest in new, plant-based products, I’m often a slow adopter. I’ve got so many standby staple foods that it can take me a while to welcome something new into the rotation, and jackfruit is a perfect example. It’s one of the most popular ingredients in plant-based cooking these days, and until…
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Creamy Brown Rice with Shiitakes & Peas
  I’ve got my fingers crossed that you aren’t quite sick of Power Plates recipes yet—I know I’ve written about a few this summer—because there’s one more that I’ve been keen on sharing. This creamy brown rice with shiitakes & peas is a dish that both Ashley and I have made again and again…
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Balsamic Mustard Baked Tempeh
I’ve mentioned a couple times this summer that I haven’t been doing much cooking. I’ve been having my meals at home, though, which begs the question of, what the heck am I eating? The answer is bowls: lots and lots of bowls. Usually with components (like grains, beans and roasted veggies) that I batch cook…
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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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Skillet Baked Oatmeal with Summer Stone Fruit
This is one of my favorite summer breakfast recipes from Power Plates, but until last week I had no plans of sharing it on the blog. Then I made it, promptly polished the leftovers as a week went by, and made it again right away. Anytime I make a recipe back-to-back like that, it’s a…
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