This easy, healthy chickpea salad is a great vegetarian lunch option! Inspired by fattoush, but omitting the croutons, this chickpea, tomato, and cucumber salad is endlessly scalable, perfect for meal-prep or anytime you need a quick healthy lunch or snack.
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Chai Blondies (Vegan, Gluten Free)
Here’s a recipe for chai blondies that are vegan, using coconut oil and a flax egg. They are scented with a warming chai spice – a mixture of cinnamon, nutmeg, cloves, and anise. These chai blondies are amazing!
…Cauliflower Marbella
Inspired by chicken marbella from The Silver Palate, here is a vegetarian version of chicken marbella, using roasted cauliflower. It is sweet, salty and has some agrodolce vibes — sooo yummy!
…peanut butter banana bread (vegan, gluten-free)
Here is a recipe for banana bread that uses peanut butter to give it a really yummy, nutty flavor, and it’s also vegan and gluten-free! This peanut butter-banana bread could just as easily be made with almond butter or sunbutter, but I like peanut butter 🙂 This vegan banana bread is so easy to make and is perfect for breakfast or afternoon tea. It’s also super kid friendly!
green goddess dressing (vegan, paleo, whole30)
Here is a recipe for a homemade green goddess dressing that is vegan, dairy free, gluten free, all the -free’s. Using just a few ingredients that you probably already have in the fridge, you can make your own tangy, herby, zesty and creamy avocado green goddess dressing – it goes with anything!
bok choy shirataki noodle soup (vegan, whole30, 1 SP)
This bowl of brothy noodle soup – that has both Vegan and Whole30 friendly versions – is warming, light, healthy and clean! If you’re looking for a perfect soup for when you have a cold coming on, when you’re looking for something revitalizing, or just want a nourishing bowl of yummy soupy goodness, this bok choy noodle soup is it.
the best healthy-ish vegan chocolate chip cookies
this is a recipe that takes classic chocolate chip cookies and slightly updates them to be vegan-friendly! however – they aren’t overly “clean” — still a luxurious treat, just without dairy products. these vegan chocolate chips really hit the spot and are decadent without being cloyingly sweet. enjoy!!
dark chocolate tahini reese’s cups (paleo)
Tahini and chocolate – my favorite combo. Following up on such hits as the white chocolate-tahini swirl tart, these homemade Reese’s cups substitute dark chocolate for milk chocolate and tahini for peanut butter, and are paleo-ish – if you consider dark chocolate a paleo treat. Topped with Maldon sea salt and cacao nibs, these are a grown-up version of your favorite checkout counter candy and are oh-so-delicious. These dark chocolate tahini Reese’s cups are, at their core, just 3 ingredients — as discovered on this Food52 recipe, the magic ingredient here is water.
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avocado-tomatillo salsa verde
Here is a recipe for avocado-tomatillo salsa verde! This is honestly the easiest thing ever to make at home. I prefer a green, tomatillo salsa nearly all the time, and with avocado blended in, this salsa is like 1/3 of the way between a pure salsa verde and guacamole. It’s creamy, tangy and stays green forever!
spicy roasted romanesco
Raw romanesco is beautiful, and spicy roasted romaneso, is delicious! inspired by the blasted broccoli at Seattle’s Black Bottle, this is a spicy roasted romanesco – romanesco is cooked quickly at a high heat, and then dressed with olive oil, garlic, and red pepper.
