I have a confession: I let my kids have this for breakfast. In my defense, the ingredients are so good, it’s basically oatmeal (if oatmeal and dessert had a baby). Presenting vegan CARMELITA BARS! Normally, I would have used Hu Kitchen chocolate gems, but they weren’t available so I chopped up their salty bars, which is […]
Vegan Carmelita Bars Read More »
This dinner reminds me of that saying “you miss 100% of the shots you don’t take” because some nights, I’m so not motivated to cook. But I powered through and from the second I took the first bite, I was so happy I did! Sear the scallops (full disclosure: my husband handles this). Cook for
Scallops, Squash, Edamame, Cauliflower + Greens Read More »
Our silicone donut pans finally arrived so naturally, we had to test them out! These were a huge hit, made obvious when 7 out of the 10 donuts we made were gone day one. I made the same glaze as the Mexican chocolate cake and sprinkled my favorite Vesta Chocolate cacao nibs on top. 1 2/3 cup Bob’s Red
This is my take on linguine and clam sauce, but beefed up with some roasted sunchokes, mushrooms and leeks, plus sautéed spinach. When I took the first bite of this, I wanted it to never end. I’m proud of how this came together, especially since I subbed traditional pasta for Miracle Noodle spaghetti, made from water and Japanese
Linguine and Clams Read More »
I love anything that can be done (mostly) in one pan. I call this a roasted sweet potato quinoa bowl even though it’s probably just as much chickpeas and a crazy amount of kale. We had leftover quinoa, which made things even quicker and easier. If you don’t have quinoa already made, it cooks up
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