To preface this post, I want to warn you that while it is not a review of the documentary, ‘What the Health’, there will be spoilers about the movie in this post. There have been numerous reviews about ‘What the Health’ published since the movie made it’s debut on Netflix in mid-June (2017). For that
While Earth Day comes but once a year, I try to routinely challenge myself to make better choices for the planet. In honor of Earth Day 2017, today’s recipe is geared towards reducing food waste by utilizing an ingredient some might throw away. Overripe bananas. To many, these brown spotty fruits are off-putting. To some they
One things I came into this New Year wanting to do was to be more organized. So before the New Year came I created a meal planning template in hopes of reducing how often I eat out and to try to stick to a grocery budget. The template has helped me utilize the foods
Welp, it’s that week again. This year, I have 2 Thanksgiving dinners to attend and am doing a lot more cooking and baking that I typically do. Prior to becoming a vegan, Thanksgiving has normally been one of my favorite holidays. Nowadays, Thanksgiving has transformed into something different for me. Today, I want to share
This recipe is a follow-up to my recently posted Acorn Squash Bowl recipe. In that recipe acorn squash is the star, but I simply couldn’t just pitch all those seeds that are scraped out of the squash after slicing it in half. So this recipe will show you exactly what to do with those seeds! This recipe
This month when I saw the Recipe Redux theme I got excited. Really excited. The theme for October 2016 is Plant Power Bowls. I’d rank myself as a pro at grain bowls, but who’s judging right? I see 3 big benefits to making grain bowls a staple in your menu repertoire: Versatility – switch up
Disclosure: I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time. Whenever I try a new Mediterranean restaurant, I judge it by it’s falafels.
I love sweet potatoes! They’re a good source of fiber and an excellent source of the antioxidant, beta-carotene. Pairing sweet potatoes with other antioxidant-rich foods not only creates an aesthetically-pleasing, colorful meal, but it also boasts some serious nutrition. For this recipe, I chose to use purple cauliflower for the added antioxidant benefits of anthocyanins
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