After last week’s brownie recipe, and now these sweet potato waffles, I’m starting to wonder if there’s anything the humble sweetie ‘tato can’t do. Do you love fall flavors like pumpkin and sweet potato laced with cinnamon? Then let’s make sweet potato waffles! These oat and sweet potato based waffles are an awesome combination of warm and comforting fall flavors, hearty oats, and a welcome dose of acidity from the cherry pie compote.
Confession: I first got a waffle maker when I was on my wedding diet and trying (ironically) to maintain a very low-carb diet. I’d seen a ton of YouTubers making “1-carb protein waffles” out of an egg and a scoop of whey protein. It retrospect… yuck. I ate my fare share of those sad waffles, but even my waffle iron was depressed (I can tell). I imagine it crying out to me, “where are the CARBS???”
Continue reading Sweet Potato Waffles with Cherry Pie Compote
Need a dish that comes together in a snap, requires minimal ingredients, but emanates simple elegance? This incredibly easy citrus salad is a fantastic recipe to have in your back pocket.
Continue reading Easiest Citrus Salad With Pistachios and Mint
This salad is what would happen if your favorite, over-dressed Caesar salad from childhood spent a semester studying abroad in Italy and came back all cultured and superior and such. The classic Caesar has leveled up: behold, the Basil Caesar Salad with Polenta Croutons. Delizioso!
Continue reading Basil Caesar Salad With Polenta Croutons
Friends. Friends. (Vegan) Chocolate peanut butter rice crispy treats!! Am I right?
I’ve been obsessed with chocolate and peanut butter since I was a child, so these peanut butter rice crispy treats just feel right coming out of my kitchen. Every year, like most kids, I looked forward to trick or treating. But truth be told, all I really wanted was a pile of Reese’s peanut butter cups. At the end of the night, I’d empty out my loot-filled pumpkin bucket, stare at the huge heap of candy… and promptly push aside anything that wasn’t a peanut butter cup.
Continue reading Chocolate Peanut Butter Rice Crispy Treats
Do you have the balls to create your own easy, all-natural, make-ahead snack? (Sorry, I had to. I’ve seen the SNL Alec Baldwin skit one too many times.) If so, these energy bites are for you.
I’m coming at you this week with yet another resolution-friendly recipe that your whole family will love. These delicious apricot almond energy bites are kiddo-friendly, vegan, gluten-free and satisfying. The almond butter gives them some staying power while the apricot adds a bright, fruity flavor.
Best of all, these come together in a flash using just a food processor; no fancy equipment required.
Continue reading Apricot Almond Energy Bites
Friends, I have a confession. I love kale. I don’t care if it’s cliché at the point (“oh wow, another vegan who loves kale, shocking”) – I can’t and won’t stop.
It’s crunchy, sturdy enough to hold up under a generous amount of dressing, and healthy AF. And if you prepare it right, I promise it’s downright delicious.
Also potentially cliché- I love hummus. Again, don’t care if that’s the most basic thing ever. I like to say that things are basic for a reason: because a lot of people recognized what’s good.
This recipe combines BOTH of these awesome things: kale and hummus.
Continue reading Dilly Kale and Quinoa Salad with Easy Hummus Dressing
Smoothies, soups, and salads. That, my friends, is the war chant of January.
As I’ve mentioned before, this month I’m sharing some of my favorite “back-on-track,” resolution-friendly recipes to help us all recovering from Christmas cookie coma syndrome.
Bored with your breakfast? Looking for something light that comes together effortlessly, but is totally satisfying? No idea what to eat? That was me when I first went vegan; I really didn’t have much of a clue what to eat. I wound up scouring the web for smoothie and soup recipes; since they are regularly packed with fruits and vegetables, those items seemed to be easy to eat in vegan form. I would often have a smoothie for breakfast, a salad for lunch, and soup for dinner.
While this went on for probably an embarrassing amount of time, I always felt great eating these items and found that maintaining my weight was effortless on this menu. Soups, smoothies and salads are packed with nutrients, plant dense, and fiber rich. So while now I know how to make a mean vegan pizza or Alfredo, I still think soups, smoothies, and salads (let’s call them the Big Three) form an incredible base for a well-rounded vegan diet. They also tend to be less calorically dense (if you watch oil and fats) and are great tools to kick up your game for 2018.
To that end, don’t be surprised to see more of the Big Three on my blog this month!
This smoothie features another of my favorite flavor combinations: cherry almond. I combine flavor-packed frozen black cherries with almond milk, almond butter, and a bit of almond extract. There’s also some frozen banana for body and a handful of dates for sweetness. A touch of lemon juice adds just the right amount of acidity.
Continue reading Cherry Almond Smoothie
Are you ready to eat your face off today during Christmas dinner?? I know I am. Today is an eating marathon I’ve been training for since Halloween. All that’s missing is a Rocky training montage, but trust me, its been hard work and I’ve overcome impossible odds.
Do you maybe need something for breakfast that’s relatively light, but also Christmas in a bowl? I’ve got you covered with this recipe.
I’m a little late to the gingerbread party, but I think this recipe is perfectly acceptable through New Year’s. It’s spicy, satisfying, festive, and insta-worthy. What more could you want?
Continue reading Gingerbread Almond Butter Smoothie Bowl
Given my Italian heritage, cheese was probably the hardest thing for me to “give up” when transitioning to a plant-based diet. Creamy, dreamy ricotta has always had my heart. In lasagnas, on top of pizzas, spread with olive oil on crusty bread… you name it, I ate it.
This recipe combines two methods I have seen to recreate ricotta in fully-vegan glory: (1) a tofu base; or (2) an almond base. I love the texture that combining the two creates because you get the richness of the almonds with the fluffiness of the whipped tofu. I’ve also added some garlic and fresh herbs to kick up the flavor.
Continue reading Herbed Almond-Tofu Ricotta
All the flavors in the world, and you choose to be SALTY. But seriously, salted caramel is no joking matter. That ish is delish.
I’m a huge fan of Starbucks salted caramel hot chocolate, even though my wallet and my waistline aren’t. We are a house divided. But regardless of this inner turmoil, I’ve been wanting to create a homemade, vegan version that does the original justice and is worthy of sharing with friends and fam this holiday season. Enter this beauty.
Continue reading Vegan Salted Caramel Hot Chocolate