A bright and fresh grain salad perfect for those first warm days of spring.
A creamy, vegan, Indian spiced lentil soup that uses coconut milk in place of traditional cream.
Who says salads have to be lettuce based? This salad is bright, crisp, and only 5-ingredients.
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.