Baked oatmeal is totally underrated. It's so easy and yummy and just all around awesome. It can be a breakfast, snack, or dessert, and can easily be prepped ahead of time and heated up right before serving. Since making this, I have eaten it for breakfast in the morning....as an afternoon snack....and as an after dinner treat, topped with my favorite cashew milk ice cream. YUM!

Happy New Year! I know I know, I'm a few days late, but better late than never right? I am excited to share this recipe with you! I've gotten a few requests on Instagram to share more healthy snack ideas so I thought I would share this delicious muffin recipe I have been making lately. 

This recipe is a quick, easy vegan and gluten-free entree that you will absolutely love! Packed with nutrients and flavor, it can be enjoyed hot or cold. It’s one of my oldest, most favorite recipes ever!

This stew is the perfect combination of veggies, wholesome fiber-filled starch, plant protein and a comforting broth that is addictively good. I love adding ingredients like ginger and turmeric to soups like this to help fight excess inflammation from traveling and overall stress and I loooovvee adding ingredients that don’t always sound good to eat on their own, like barley and kale. It’s perfect for the cold days that we are (unfortunately) still experiencing yet still light and bright and ready for spring!

This salad is such an easy dish to whip up and it's a great way to spruce up a regular ole' boring salad. The components of this salad come together pretty quickly which makes for a great lunch at home or easy base or addition to any evening meal. Each component of this salad is incredibly flavorful on it's own, but come together in a beautiful, delicious harmony!

If you are looking for a healthy, fun twist on a traditional side dish, this recipe is for you! And the best part about it? No cooking required! Yep! It's totally raw. Woop woop! And no cooking means no pots, pans, sautéing, boiling, roasting, nothing. Just a cutting board, knife, and a food processor or blender to whip up the dressing. Fruit, veggies, avocado, and loads of flavor. What more could you want out of a salad?! 

I'm getting back to my roots. My soup roots, that is! Speaking of roots, spring is almost here!! Even though it's currently in the low 40's and it snowed yesterday (major eye roll), there are flower bulbs popping out of the ground in my yard and we have had glimpses of warm spring air. It makes my heart happy. 

Soups are hands down my favorite thing to make. They are easy, can be packed with nourishing ingredients, and can develop a really deep, complex flavor. Oftentimes soup is better the second or third day once the flavors have had a chance to meld together. That is...if it lasts until the second or third day (insert gritted teeth emoji + upside down smile emoji). 

Boy oh boy do I have something tasty (and super easy) for you today. I've said it before and I'll say it again. Soup is my jam. It's one of my absolute favorite foods. And this time of year there is nothing better than a piping hot bowl of creamy, comforting soup. Add pumpkin to the mix and WHOA...can it even get any better? 

This recipe is a quick, easy vegan and gluten-free entree that you will absolutely love! Packed with nutrients and flavor, it can be enjoyed hot or cold. It’s one of my oldest, most favorite recipes ever!

These quinoa bites are loaded with nourishing ingredients like broccoli, carrots, flaxseed, and spelt flour (for more protein). And the nutritional yeast provides the perfect hint of a “cheesy” flavor which is a win-win for everyone. The great thing about these bites is that whoever you are trying to feed - babies, toddlers, kids, or just adults - they seem to be a crowd pleaser! And that’s my favorite kind of meal :)

This stew is the perfect combination of veggies, wholesome fiber-filled starch, plant protein and a comforting broth that is addictively good. I love adding ingredients like ginger and turmeric to soups like this to help fight excess inflammation from traveling and overall stress and I loooovvee adding ingredients that don’t always sound good to eat on their own, like barley and kale. It’s perfect for the cold days that we are (unfortunately) still experiencing yet still light and bright and ready for spring!

I have been wanting to get some of my best girlfriends together at my place for a fun get together all summer but summer came and went in the blink of an eye and BOOM, it’s fall now. So fall brunch, it is! One of the (many) things I love about this group of girls is our mutual love for healthy, tasty, and feel-good foods. What better way to celebrate friends and food than with an avocado themed brunch!

The warm days are few and far between and I think the chillier weather is here to stay. Enter cozy foods. You know what I’m talking about…warm foods that make your whole house smell good and taste super comforting. Foods that just kinda warm your soul. That’s the epitome of the recipe I am sharing with you today!

This is a dish that embodies the perfect combination of both summer and fall! A flavorful au gratin that uses a mix of potatoes and summer veggies. It’s also vegan, gluten-free, creamy, and delicious! The ingredients keep things feeling light and fresh, yet still hearty and comforting. It definitely hit the spot!

This salad is such an easy dish to whip up and it's a great way to spruce up a regular ole' boring salad. The components of this salad come together pretty quickly which makes for a great lunch at home or easy base or addition to any evening meal. Each component of this salad is incredibly flavorful on it's own, but come together in a beautiful, delicious harmony!

These meatballs come together lickity split and provide the right amount of hearty "meatiness" that you want out of a spaghetti dinner. The base of these meatballs are made with chickpeas, walnuts, and oats, fresh onion and garlic to add a punch of flavor, and seasonings that you might find in a traditional recipe. It's a great way to add some good plant-based protein to your meal, too!

Soups are hands down my favorite thing to make. They are easy, can be packed with nourishing ingredients, and can develop a really deep, complex flavor. Oftentimes soup is better the second or third day once the flavors have had a chance to meld together. That is...if it lasts until the second or third day (insert gritted teeth emoji + upside down smile emoji). 

This dish tastes incredibly comforting while still feeling light and fresh. If you have never made a cashew cream sauce before, DO IT. Seriously, it's life changing. Who needs dairy when you have cashews?! Plus it has kale in it, so you definitely know it's healthy ;)

Boy oh boy do I have something tasty (and super easy) for you today. I've said it before and I'll say it again. Soup is my jam. It's one of my absolute favorite foods. And this time of year there is nothing better than a piping hot bowl of creamy, comforting soup. Add pumpkin to the mix and WHOA...can it even get any better? 

Potatoes are probably one of my favorite foods. And I especially love Yukon golds, which is what I used in today’s recipe. They roast beautifully and have a creamy texture that is absolutely delicious! Scott and I traveled to Switzerland and Lake Como Italy this past October and those beautiful places really inspired this dish.

This salad is such an easy dish to whip up and it's a great way to spruce up a regular ole' boring salad. The components of this salad come together pretty quickly which makes for a great lunch at home or easy base or addition to any evening meal. Each component of this salad is incredibly flavorful on it's own, but come together in a beautiful, delicious harmony!

If you are looking for a healthy, fun twist on a traditional side dish, this recipe is for you! And the best part about it? No cooking required! Yep! It's totally raw. Woop woop! And no cooking means no pots, pans, sautéing, boiling, roasting, nothing. Just a cutting board, knife, and a food processor or blender to whip up the dressing. Fruit, veggies, avocado, and loads of flavor. What more could you want out of a salad?! 

I'm getting back to my roots. My soup roots, that is! Speaking of roots, spring is almost here!! Even though it's currently in the low 40's and it snowed yesterday (major eye roll), there are flower bulbs popping out of the ground in my yard and we have had glimpses of warm spring air. It makes my heart happy. 

Baked oatmeal is totally underrated. It's so easy and yummy and just all around awesome. It can be a breakfast, snack, or dessert, and can easily be prepped ahead of time and heated up right before serving. Since making this, I have eaten it for breakfast in the morning....as an afternoon snack....and as an after dinner treat, topped with my favorite cashew milk ice cream. YUM!

Soups are hands down my favorite thing to make. They are easy, can be packed with nourishing ingredients, and can develop a really deep, complex flavor. Oftentimes soup is better the second or third day once the flavors have had a chance to meld together. That is...if it lasts until the second or third day (insert gritted teeth emoji + upside down smile emoji). 

This dish tastes incredibly comforting while still feeling light and fresh. If you have never made a cashew cream sauce before, DO IT. Seriously, it's life changing. Who needs dairy when you have cashews?! Plus it has kale in it, so you definitely know it's healthy ;)

Boy oh boy do I have something tasty (and super easy) for you today. I've said it before and I'll say it again. Soup is my jam. It's one of my absolute favorite foods. And this time of year there is nothing better than a piping hot bowl of creamy, comforting soup. Add pumpkin to the mix and WHOA...can it even get any better?