Some of you may be sitting down to a meal with your families and friends, some of you may be cooking up a storm, some may even be a bottle of wine in -
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Tacos… a genius invention. I was never a huge fan of tacos until about a year ago. Even now I don’t have them often, but I do find it’s a fun way to get people to try new vegetables and sauces that they might not have otherwise tried.
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With Thanksgiving being 2 weeks away, I am getting all kinds of questions like, “Well, what do you do for Thanksgiving?” or “How do I stay on track and not feel miserable while also partaking in Thanksgiving festivities?”
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This soup is incredibly filling which is nice for the warmer months or for when you want a simple meal to eat on throughout the week. It is a great addition to dinner parties and will leave your guests asking for the recipe!
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I love making salads with seasonal greens and adding in some warm quinoa or roasted vegetables to change it up and adapt to the season.
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Typically I am not a huge fan of traditional oatmeal because it often leaves me feeling heavy, but sometimes, overnight oats are the perfect in-between. You can have them hot or cold and tend to feel more filling and nurturing in the cooler months.
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One of my first “challenges” as a vegan was to create a healthy, plant-based version of meatloaf. I tried and tried and tried until I finally figured it out with this bad boy. This recipe was actually published in the Vegan Food Share Cookbook back in the day.
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There is no mumbo jumbo needed here - all you need to do is head to the grocery store to stock up on all the necessary ingredients. Then you can make your pie and eat it too ;)
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Recently, I have had many new clients start their coaching program with me and I would say about 50% of them had been taking anywhere from 6-12 different supplements every single day.
Read MoreI am currently headed home from the Institute of Integrative Nutriton’s annual conference. This was my third year in a row to attend - and each time I have walked away feeling more inspired and motivated than ever before.
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If I’m being honest, I haven’t had traditional cheesecake in over 7 years, so I really don’t remember what it tasted like. All I know is that I have served this cheesecake countless times, and I have NEVER had anyone complain.
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I fell in love with raw food at a young age because of how it made me feel. To this day – raw food makes me feel more alive than I could ever begin to explain.
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Today, March 1st, 2018, is just another day. Most people are waking up, running out the door, and reliving the same day they lived yesterday. Many days are like that for me as well. However, today – and all of the days this month – are different.
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If any of you have ever ordered spring rolls at an Asian restaurant, you’ve probably had the traditional and beloved peanut sauce, which I love by the way.
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Let me just say this… it’s light, it’s tangy, it’s refreshing, & it’s creamy. This is a crowd favorite for salads and bowls any time of the year!
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So, this is not one of my regular sauces. This is one I pull out when I’m ready to impress some guests or cater a dinner party. It is rich, pungent, and memorable.
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Sauce. It’s important. It can make or break your meal, it can cover up just about anything, and it can also make your heart sing like never before.
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Some people roll their eyes at resolutions. Me? I'm all for it.
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I have two secrets. One of which I have already shared with you (olive oil). The second is my spice cabinet.
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So, let’s talk about muffins for a quick sec. I enjoy muffins, sure. But I am definitely not a muffin connoisseur. I’m never tempted by muffins, at least not anymore.
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