I like to think of tofu as the plant-based version of chicken. Most people in the US are asking themselves on a weekly basis, “How can I make chicken this week?”.

Meanwhile, us plant-based folks (or partially plant-based) are thinking, “how can I make tofu this week?”. It’s a staple protein that can get a little blasé if you don’t mix things up on occasion.

One of my favorite ways to sneak in vegetables that my kid won’t eat is with muffins. Shoot, who am I kidding? I like to sneak them in there for me too. Because, let’s be real. Most of us would rather eat a fluffy blueberry muffin than a rubbery piece of zucchini.

But it’s all good because these muffins are packed with healthy nutrients. Fiber, protein, vitamins, minerals, healthy fats…and of course, delicious flavor. The best part is that they are shockingly gluten-free and dairy-free, making them perfect to impress friends with dietary restrictions.

If you can’t tell by now, I’m a big fan of buffalo sauce. UUUUGE fan. Whether it’s baked buffalo tofu bites, buffalo tempeh wings, or buffalo chickpeas on a massaged kale salad, it’s a craving that keeps coming back.

These buffalo chickpea burgers are one of my favorite ways to enjoy buffalo sauce because they are so darn easy to make. The food processor does all of the work for you!

(more…)

As much as I love my go-to Honey Vanilla Iced Matcha, I’m on a mission to mix things up this summer. Starting with this Strawberry Iced Matcha Latte. It comes together super fast if you happen to prep a batch of strawberry syrup in advance.

You saw this coming, didn’t you?

I was never a Caesar salad girl until I started making them with this vegan caesar salad dressing. It is truly the best and waaaayy better for you than the standard mayo-laden Caesar dressing. This vegan dressing packs in healthy fats, protein, calcium and antioxidants thanks to a secret ingredient.

I made sure to use it for this Caesar pasta salad which makes for the perfect warm weather lunch. Using legume based pasta amps up the protein and the fiber, making it much heartier than a regular Caesar salad. (more…)

The return of fresh strawberries is easily one of the best things about spring. As good as strawberries are straight from the ground, making strawberry syrup is a fantastic way to infuse strawberry flavor into some of your favorite foods. Pour it over pancakes, waffles, ice cream, oatmeal or better yet…stir it into your iced matcha latte. Holy yum.

The best part is, you only 4 ingredients to make it. Let me show you how easy it is to whip up! (more…)

Meals like these Teriyaki Tofu Quinoa Bowls are what eating plant-based for longevity is all about.

• Broccoli and kale provide cancer-fighting sulforaphane.
• Quinoa bulks it up with a nice dose of heart healthy fiber.
• Tofu offers a hefty punch of plant-based protein.
• Mushrooms are a good source of plant-based vitamin D and can boost immune function.
• Avocado packs anti-inflammatory antioxidants and monounsaturated fats which help balance blood sugar.

Altogether, these bowls make for one satiating and health-promoting meal. It’s feel good food at its finest, my friends! (more…)

I know I’m in the minority here but I will always choose matcha over coffee. I love the calm, sustained energy it brings thanks to the combination of L-theanine and caffeine. It’s also much less acidic than coffee which is ideal if you’re a delicate flower like me with a sensitive stomach. (more…)

It’s a good thing computers don’t have a scratch-and-sniff function because your screen would be destroyed if you could smell the goodness of this lemon olive oil cake. Dag nabbit, it smells so good!

The recipe for this lemon-infused beauty comes from one of our all-time favorite recipes, vanilla almond flour cake. I love that it’s more nutritious than cake made with all-purpose flour and it makes a great base for any kind of frosting. This lemon cake is fairly similar with a richer and more moist texture thanks to extra virgin olive oil. Paired with fresh lemon zest, it is a delight for the senses! (more…)

With beautiful spring weather on the horizon, I’m all about the quick and easy meals right now. Sheet pan, one-pot, 30-minutes…you can never go wrong with any of those, can ya? This recipe definitely fits the bill. It requires minimal hands-on time and comes together in less than an hour.

While this is far from authentic Indian food, it highlights some of the cuisine’s best flavors. Overall it makes for a satisfying meal that’s packed full of feel-good nutrition and flavor. If you love Indian cuisine, then you are sure to enjoy this one! (more…)