Grain-free, vegan, a hidden vegetable, loaded with good for you ingredients, and absolutely delicious.
Inspired by my grandmother, this vegetarian deli salad is perfect for lunches and picnics. I’m loving it in lettuce wraps or as a sandwich with sprouted whole grain bread and sprouts.
My favorite way to eat an egg. And, who says you can’t have salad for breakfast?
Banana breads are my go-to for baking because I always seem to have a few overripe bananas on the countertop. This one is only slightly sweet, a touch savory, and studded with juicy medjool dates. It makes the best breakfast toasted with a drizzle of honey and sprinkling of cinnamon.
Eggs x2 | Green Pancakes | Wild Salmon | Giant Salads | Quinoa | Lentils
This carrot dip has won the hearts of many. It's earthy, nutty, slightly sweet, and a little smoky. Roasting the carrots adds great depth to the dip and the curry powder is welcomely unexpected.