This Pesto & Roasted Vegetable Flatbread Sandwich recipe was one of the crazy-good ways I used my kale pesto this week. It’s simple and easy, perfect for a weeknight meal, plus it’s packed with tons of satisfying vegetable goodness that even meat eaters will love. You can change up the roasted vegetables, to use up what you have in the fridge already, and pair with fresh fruit as a healthy side dish. Talk about a winner. Enjoy!
Mexican food has always been a favorite of mine. In fact, with the exception of pizza, I’ve always considered burritos to be my favorite food. More recently I’ve been obsessing over enchiladas. This newer obsession started at one of my favorite NYC restaurants – Taqueria St. Marks Place (formally known as Taqueria Lower East Side).… Continue reading Best of Basic: Mild Red Enchilada Sauce
One thing that makes me feel totally on top of life is having a grain-based salad in the fridge for convenient and healthful eating. Unlike lettuce based salads, grain salads get better with time, so they’re perfect as make-ahead meals or for leftover lunches. The ingredients in this particular quinoa salad are simple but come… Continue reading Quinoa Grain Salad with Fresh Dill & Goat Cheese
My Chinese Vegetable & Brown Rice Skillet is an elevated version of a classic Chinese Fried Rice. Although, I can’t really call it “fried rice” because there’s no egg involved. But in any case, this vegan and gluten-free rendition is packed with flavor, texture, color and nutrients. Not to mention it’s incredibly easy to make.… Continue reading Chinese Vegetable & Brown Rice Skillet (vegan | gluten-free)
A couple weeks back, Matt and I tried out farm-camping using a booking site known as Hip Camp. We chose an organic farm called Moon in the Pond Farm located in Massachusetts. We usually camp at standard camp grounds, but after several experiences feeling as though we were too close to other campers, we decided… Continue reading Heirloom Tomato & Peach Sandwiches with Creamy Goat Cheese
Today’s post is a veganized recipe of the white chicken chili I made for a client this week. I loved the creaminess and richness of this hearty chicken chili combined with the sweet crunch of the fresh corn kernels. All I needed to do was omit the chicken. I then decided to take it even further and omit the cream as well (aka veganize it).
Homemade veggie burgers are the perfect way to make everyone happy. My black bean burgers are hearty enough for meat-eaters, delish enough for foodies and fit perfectly into a health nut’s diet regimen. These zesty burgers are packed with plant-based protein, fiber and flavor. Additionally, because I use arrow root powder and almond flour as… Continue reading Mexican-Spiced Black Bean Burgers (vegan | gluten-free)
Is it possible that June is already coming to an end? Fine by me, because I’ll be spending the first days of July on vacation. A glorious 10 day vaca in a remote area of Lake Huron in Ontario, Canada, it’s pretty much my favorite place on earth. You see, my extended family owns a… Continue reading Best of Basic: Loaded Italian Pasta Salad
As I was saying in my last post, my focus these days is making healthy and clean eating easy for everyone. Whether trying to lose weight or just wanting to take advantage of the amazing health benefits that come with clean eating, the transition simply won’t happen unless it’s both convenient and delicious. This is… Continue reading Vegan Burrito Nourish Bowls with Roasted Peppers & Tomatillo Sauce
Today, indulgent Chinese Orange Chicken gets a healthy and tasty makeover. In my version, I use roasted cauliflower in place of the traditionally fried chicken pieces and then toss it in my super simple orange sauce made with fresh OJ, tamari, garlic and ginger. While I’m obsessed with roasted cauliflower and absolutely love it in this… Continue reading Chinese-Style Orange Cauliflower