I remember the first time I ordered the Crispy Tofu Bowl from Cactus Club … uh-mazing! I have been dreaming about it ever since and finally found the time to recreate it to share with you… of course!
Growing up in Northern Alberta I was raised on comfort food like this hamburger soup. I love that I was able to transform it into a delicious plant-based version thanks to the Beyond Beef!
Potato Leek Soup has been on my ‘to-make’ list for some time now, and I’m so thrilled to share this version that I’ve perfected and simplified over the years … and it also happens to be vegan!
Cashew cream is one of the easiest things to make and can be directly substituted for whipping cream in many recipes. This is a no strain, no hassle recipe that we use on the weekly!
We’re digging into a big topic today, INFLAMMATION, and I was so happy to invite my friend and fellow registered dietitian, Desiree Nielsen, to share some easy, actionable tips for managing inflammation (and two new hemp mylk recipes) as a gut-expert and someone I totally trust. And you guys, it’s her BIRTHDAY today!!!
Traditional pulled pork sandwiches get a plant-based overhaul with these mouth-watering vegan Jackfruit Carnitas that you can literally whip up in 15 minutes! Start the blender and pour yourself a margarita!
I’ll be honest, I didn’t expect the whole chia pudding trend to last as long as it has. However, I think I cast that judgement before I actually TRIED chia pudding! Super healthy, yummy, easy to make and incredibly versatile, it’s no wonder that it’s had such staying power.
As a busy mom trying to juggle so many different priorities, it’s never been more important to keep myself healthy… and never so difficult! For some reason lunches are the most challenging for me, the days seem to just disappear before I know it. I’m sure I’m not the only one!