Grain-free, refined sugar free, pumpkin spice muffins that are delicious enough for dessert but healthy enough for breakfast.
The perfect framework for building a bright and hearty salad to serve alongside all those heavier holiday dishes.
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?