I’m not one to rely on convenience foods, but when I come across a time-saving food product that is actually good-for-you, I can’t help but grab it off the shelf. This is especially true with breakfast — on busy mornings, I need a wholesome morning meal that comes together in minutes and keeps me full for a few hours. Enter: Better Oats. Read More
Even the slightest hint of fall stirs up my craving for pumpkin. Packed with antioxidants and fiber and low in calories, canned pumpkin is the perfect substitute until pumpkins are ripe for the picking in fall. Ultra-versatile in the kitchen, canned pumpkin is a nutrient-dense addition to my morning oatmeal. Read More
As the kids head back to school, save yourself time in the morning by baking a batch or two of these healthy muffins to hand to your kiddos as they race out the door in the morning. Chockful of apples, dried fruit, carrots, and coconut, they will deliciously fuel your family for the busy days of fall. Read More
With the summer’s bounty soon coming to an end, it’s time to pull out your canning supplies and preserve the taste of summer for those bleak winter months when you need some reminder that warm weather will return. Today is the first annual National Can-It-Forward Day, brought to us by Ball, the leading home canning brand. Celebrate the debut holiday with a new canning recipe! Here’s a Carrot Cake Jam recipe courtesy of independent cookbook publisher Gooseberry Patch. Read More
Need a hearty, healthy, vegan breakfast that’s easy to pack on your next camping trip? These scrumptious vegan muffins are so good, you’ll be making these well into the winter. Read More
My son loves waffles so I’ve come up with a yummy variety of waffle recipes. This vegan French toast waffle recipe is unique because you basically cook your French toast in your waffle iron. Choose your favorite bread and toppings and get to cooking. Read More
I’m on a rhubarb kick right now and can’t seem to get enough of the red-hued stalk. This vegan breakfast recipe is delish as a morning meal or an easy afternoon vegan snack with a tall glass of iced tea. Read More
I love rhubarb and I love that rhubarb grows abundantly in my neck of the woods in Montana. This chunky rhubarb cherry syrup is delicious drizzled over waffles, swirled into oatmeal or vegan yogurt, and poured over dairy-free vanilla ice cream. Read More
If you miss those hearty egg-based breakfast burritos you used to eat before you went vegan, take a bite of these vegan burritos made with “scrambled” tofu, black beans, and salsa. For a real treat, serve these burritos with my Fast Tomatillo Jam. Read More
It’s National Dairy Month — or as vegans can call it National Non-Dairy Month — and we’ve got a new milk alternative for you to sip. In addition to soymilk, almond milk, rice milk, and coconut milk, add flaxmilk to the list of delicious non-dairy milks. At only 50 to 60 calories per cup, you can drink your omegas every day. Flaxmilk comes in original and vanilla flavors and can be poured over cereal, added to batters for baked goods, whirred into smoothies, or enjoyed straight from the carton. Here’s a vegan summer smoothie recipe featuring vanilla flaxmilk, cantaloupe, and a generous handful of sunflower seeds. Read More
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