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 »
Home ec is back! Made my chocolate chip banana bread muffins with the kids this week. It’s possible not all the chocolate chips made it into the batter. Wet ingredients: 3 very ripe bananas 2 eggs or flax eggs 1/3 cup vegan butter (I love Miyokos) melted Dry ingredients: 1/2 cup coconut sugar (optional) 1 cup
Chocolate Chip Banana Bread Muffins Read More »
Comfort food but make it gluten-free and dairy-free and low in sugar – coconut flour brownies with peanut butter is heaven right now. Substitutions noted for a paleo version as well (and top with almond butter instead)! Dry ingredients: 1 cup coconut flour 1 cup Lakanto monk fruit sweetener or equivalent liquid stevia or coconut sugar (for paleo)
Coconut Flour Brownies Read More »
