Protein Sourcing: Legumes

With just a few ingredients, you can create a nutrient packed meal in a variety of ways. Beans, lentils, and other types of legumes offer complex proteins with varied amino acid compounds. This means that legumes are a great food to source your protein, iron, and magnesium without the fat and cholesterol that comes with … Continue reading Protein Sourcing: Legumes

THE VEGAN BREAKFAST SANDWICH

This little diddy is about as fast and easy as a Jimmy Dean microwaveable sausage muffin - without the sausage... or the microwave. We found the ingredients for this breakfast sammie all at Trader Joe's, but you could build this in many different ways! The 'egg' is some of the Organic High Protein Tofu at … Continue reading THE VEGAN BREAKFAST SANDWICH

Zucchini Pasta with Spinach and Basil Pesto

We got a new toy! Vegetable Spiralizers come in many shapes and forms: we bought a small handheld one at Sur la Table for only $15; and there are bigger, more durable ones if you really plan on going for a raw diet. Spiralizing vegetables allows you to eat raw veggies in a much different … Continue reading Zucchini Pasta with Spinach and Basil Pesto

Healthy Desserts: Baking Egg and Dairy Free

For those of us with a sweet tooth, one of the toughest things about eating healthy is getting good desserts. You always find yourself breaking your diet, or buying low fat or vegan sweets at Whole Foods or local bakeries, which can get expensive. But there are tons of ways to stay healthy and still … Continue reading Healthy Desserts: Baking Egg and Dairy Free

Escarole and Bean Soup with Farro and Potatoes + How To on Homemade Vegetable Stocks

Nothing beats the winter chill like a belly full of warm soup! We love to use our Croc Pot to slow cook soups for hours and hours (this soup took over a day total). You can store it in the fridge and heat it up for days, and it always gets better each time. The … Continue reading Escarole and Bean Soup with Farro and Potatoes + How To on Homemade Vegetable Stocks

Spinach and Kale Pesto

As you may have guessed- we are pasta people. Its the most versatile medium for sauces and ingredients, and it's great hot and cold. We've been experimenting with all kinds of different things like butternut squash, eggplants, vegan alfredos (non-dairy milks like soy, hemp, and cashew work just as well as cream), and this modified pesto. … Continue reading Spinach and Kale Pesto