Recent Posts
BLUE POPPY SEED LEMON MUFFINS
Blue Poppy Seed & Lemon Gluten-Free Muffins. No matter how you define your plant-based style, I’ve got the swaps you’re looking for in this recipe. The blue poppy seeds have a dried violet and hazelnut hue of flavor that pairs beautifully with the fresh lemon…
GRAIN-FREE ORZO SALAD WITH FIDDLEHEADS
If you could taste spring, it might just be this salad. One for my grain-free, gluten-free, plant-based tribe. It’s plays on all the beauty of the season’s crops – fiddleheads, radishes, herbs – and makes it a perfect salad that tastes fresh and healthful, yet…
ROASTED BABY POTATOES WITH GREMOLATA
The garlicky-lemony Gremolata is what takes this simple dish of roasted potatoes to another level. Gremolata is an Italian , much like chimichurri, made from finely minced parsley, garlic, and lemon zest. It adds brightness and freshness to anything roasted or grilled – plants, meats and fish…
ASPARAGUS & SPRING PEA SALAD
Eating in season always tastes best – and it’s good for you, too! I love this salad paired with Roasted Baby Potatoes with Lemony Gremolata for a healthy AND hearty lunch or dinner. Serve with a side of Avocado Herb Dressing (recipe below) and you’ve got…
GUACAMOLE THREE WAYS
It’s Cinco de Mayo! What are you eating? What are you drinking? Please share! We’re planning on a dinner of nachos and tacos featuring three of my favorite guacamole recipes: Classic Guacamole, Mexican Street Corn, and Mango with Pepitas. I can never get enough of chips…
MEXICAN CHILI CHOCOLATE CHIP COOKIES
Celebrate Cinco de Mayo with these Mexican-inspired Chili Chocolate Chip Cookies. They are grain-free, dairy-free, and oh-so-good! I love the hints of cinnamon and cayenne with dark chocolate and almond. INGREDIENTS 1 large egg 1 cup almond butter (freshly ground, natural almond butter works best)…
STRAWBERRY SHORTCAKE
A super fresh take on Strawberry Shortcake with an unexpected touch of almond essence, filled with layers of whipped cream and the sweetest strawberries. This is what strawberry season is all about. I love it’s casual chic style. Perfect for Mother’s Day brunch this Sunday,…
MOROCCAN LENTIL SOUP
Lentil soup with Moroccan spices is what this recipe is all about. I created it while at The French Culinary Institute and still keep the recipe written on a scrap of paper stuffed inside a book with all my grandmother’s recipes. Let’s just say if…
VEGAN TACOS
Taco night is a favorite in our house and this spread all plant-based and all flavorful. TACO NIGHT Taco Options Romaine lettuce hearts or butter lettuce cups (no heating required) Siete Almond, Cashew or Cassava wraps (best warmed) Vegetable Options Sautéed, grilled or roasted: mushrooms,…
GUACAMOLE
This guacamole recipe is simple and out of this world! You might want to double the recipe 😉 I created it because I didn’t have a jalapeño or clove of garlic. No going back – it was an immediate keeper! Serves 4 Ingredients 4 ripe…
