kids, lunch, recipes, snack

What My Plant-Based Kids Ate for Lunch Today #6: Pizza “Lunchables”


My 2nd grader came home from her first week of school with so many things to share (including pink eye…yuck). She was so excited to tell me about her classroom, her teacher, her new friends, recess, and what all of the other kids ate for lunch. She is very observant in noticing that while many of her friends bring cookies and candy in their lunches, it isn’t healthy. However, one concoction piqued her interest so much so that she wondered if I would make her a healthy version; the Pizza Lunchable. Continue reading “What My Plant-Based Kids Ate for Lunch Today #6: Pizza “Lunchables””

dinner, dressing, potatoes, recipes, salad

Coconut Crusted Sweet Potato Salad with Maple Mustard Dressing

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This recipe came to me in a dream. I was taking a very rare and coveted nap and when I woke up, I had a vision of a salad topped with baked sweet potato wedges coated in a crispy coconut crust clearly in my mind. The problem was, we were smack dab in the middle of moving and half of my kitchen was in boxes. So I jotted the idea down on a neon blue post-it note and placed it in a notebook, where it was promptly forgotten.

Continue reading “Coconut Crusted Sweet Potato Salad with Maple Mustard Dressing”

dinner, dressing, kids, potatoes, recipes, salad, under 30 minutes

Healthified Chick-fil-A Superfood Salad Wrap

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I don’t know about you, but when I find a new dish I like, I tend to eat it repeatedly. And when I say repeatedly, I mean 3-4 times in one week. While this isn’t an issue with a healthy, cost efficient, home cooked meal, it quickly becomes an issue when it’s an item at a restaurant. Such was my predicament recently when I discovered the Superfood Side Salad at Chick-fil-A.

Continue reading “Healthified Chick-fil-A Superfood Salad Wrap”

breakfasts, dinner, recipes, under 30 minutes

4 Ingredient Pumpkin Pie Pancakes

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We are still in the dog-days of summer, but I am already beginning to crave the flavors of fall. Sweet, savory, and warm, the flavors of fall tend to be deeper and more rich than the fresh, juicy flavors of summer. When I think of fall, I think of crisp apples, warming cinnamon and nutmeg, and the king of fall flavors, the pumpkin. Before we are even ready to break out the long-sleeves, pumpkin flavors/scents can be found in everything from candles to coffee.

Continue reading “4 Ingredient Pumpkin Pie Pancakes”

chocolate, dessert, kids, recipes, snack

No-Bake Hemp Brownie Bites

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Rich, chocolatey, brownies. Who doesn’t love them? They are the quintessential American dessert. Moms make them for their kids after school, they are served with thick icing and sprinkles at birthday parties, and they are presented à la mode at practically every restaurant across the US. However, no matter which way you slice it, they are always baked with eggs, butter, and copious amounts of refined sugar. Even “veganized” versions still require heavily processed flour and many times oil to replace the eggs and butter. And we all know how I feel about baking. So how is one living a whole foods, plant-based lifestyle supposed to get that occasional brownie fix?

Continue reading “No-Bake Hemp Brownie Bites”

health, information, plant-based eating, tips

Why I’m Cutting Out Oil (and why you should too)

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If you’re new to a whole foods, plant based diet, you might be feeling a bit overwhelmed. Perhaps you’ve just watched some documentaries like Forks Over Knives that have convinced you to ditch the meat, dairy, and eggs for your health. Maybe you’ve recently learned about the cruelty and environmental impacts of animal agriculture and you’re taking your first steps toward veganism. Or perhaps your doctor has recommended that you switch to a plant based diet to help treat and reverse your chronic diseases. Continue reading “Why I’m Cutting Out Oil (and why you should too)”

dinner, lunch, potatoes, recipes, under 30 minutes

BBQ Ranch Chickpea Wraps

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My husband loves BBQ Ranch Chicken Wraps. Almost every time we go out to American style casual restaurants, this is what he orders. While he hasn’t indulged in this craving since transitioning to a whole food, plant-based diet, his love for the flavor hasn’t disappeared. As a treat for him one night, I made BBQ chickpeas and he loved them. The hearty texture of the chickpeas and the tangy BBQ sauce totally hit the spot. We’ve added them to rice bowls, salads, and pizzas ever since. And it was good. Continue reading “BBQ Ranch Chickpea Wraps”

dinner, potatoes, recipes

Black Bean Stuffed Sweet Potatoes

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Often times on the Internet I come across fusion food. Mexican Stuffed Pasta Shells, Tandoori Chicken Pizza, Thai Shrimp Tacos… While fusion food is always fun and interesting, it is almost always laden with meat, dairy, or oil. Since we eat a plant-based diet, I often like to play around with ways to “veganize” recipes that I find. I had recently come across a recipe for Taco Stuffed Potatoes, but yet again, it was covered in a thick layer of cheese, full of ground beef, and all the vegetables were drenched in oil. Up for the challenge, I put it on my Weekly Meal Plan anyway and figured that as I cooked it would all come together. Continue reading “Black Bean Stuffed Sweet Potatoes”

pasta, recipes, sauce, under 30 minutes

Broccoli Hemp Pesto Pasta

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Confession time: I hate pesto. Traditional basil pesto is just too much of everything for me; too herby, too oily, too heavy. Any time I saw a recipe calling for pesto, I immediately wrote it off. That is, until I read a recipe for spinach pesto. Hold the phone! You can make pesto from ingredients BESIDE basil?! This got my gears turning. I wondered if I could make pesto out of vegetables that aren’t of the leafy persuasion. Continue reading “Broccoli Hemp Pesto Pasta”