The new non-dairy Miyokos cheddar is incredible. I used the olive and rosemary gluten-free sourdough from Coco Bakes and Miyokos vegan butter for a truly tasty combo. Served alongside a bowl of soup, this meal took less than 10 minutes to prepare without sacrificing taste and satisfaction. All you do is heat the butter on a skillet, and toast 2 slices of […]
Vegan Grilled Cheese Read More »
Cake for breakfast? Yes please! 1 egg 2 tbsp plant milk 1 packet stevia (can sub mashed banana or other sweetener of choice) 2 tbsp coconut flour 1 heaping teaspoon baking powder Pinch of sea salt, cinnamon and vanilla powder, squeeze of lemon (all optional) 1 heaping tablespoon chocolate chips (I use Lily’s brand to keep them sugar-free)
Chocolate Chip Mug Cake With Almond Butter Drizzle Read More »
These were INSANE and so much fun to make (but even more fun to eat)! Rachel Wyman of Montclair Bread Company created a really cool quarantine challenge called the #mbcbakealong – Rachel posts a recipe, and people copy said recipe for a chance to win their amazing donuts. You can find the original cinnamon roll recipe on her account. She
Vegan Cinnamon Rolls Read More »
I’ll start by saying, you do you. If you find that counting macros (protein, carbs and fat grams) works for you, get on with your bad self. I personally don’t do this, and one question I get asked a lot is how I know I’m getting enough protein when eating a plant-based diet. First, what’s
Why I Don’t Worry About Protein Read More »
This is quite possibly the laziest dinner to classify as home cooked, but here we are, and it tasted amazing. I took kabocha squash, broccoli and shelled edamame (all frozen) and roasted them for about 45 minutes at 350 with olive oil (1 tbsp per bag), sea salt and black pepper plus a little cumin
Roasted Edamame, Squash + Broccoli Bowl Read More »
