Super simple – just roast it all! (Except the spinach). Slice the potatoes, coat in coconut oil or ghee, season with salt, 425 for about 25 mins. Mushrooms in olive oil, salt and pepper for 15-20. Tofu for 20-25 – marinate at least 15 minutes first – here I did tamari sauce and Dijon mustard. […]
Roasted Tofu, Mushrooms + Sweet Potatoes Read More »
What to do with leftover roasted veggies? I was inspired by Gabby Bernstein (for this and many other things) to make a frittata! We love Vital Farms eggs because they are certified humane and pasture-raised. Heat leftover vegetables in a pan. In a separate bowl, whisk eggs (figure about 2 per person). Pour eggs on top of
Roasted Vegetable Frittata Read More »
UNREAL! Especially when topped with Vesta cacao nibs and goji hibiscus rose chocolate. This is my (hopefully redeeming after the pop tart debacle) attempt of this week’s Montclair Bread Company’s Bake Along contest. You can find the original recipe at owner Rachel Wyman’s IG page. It’s super easy with very little cleanup involved. Everyone in my family loved this so
Mexican Chocolate Cake + Strawberry Glaze Read More »
Roasted Japanese sweet potatoes, carrots and Brussels sprouts with sautéed mushrooms and onion, plus a sprinkle of microgreens because why not? ✨Roasted Japanese sweet potatoes in ghee, sea salt, freshly ground black pepper. ✨Roasted Brussels sprouts and carrots in olive oil, sea salt, pepper. ✨Sautéed mushrooms and onions in a little water, then Coconut Secret aminos
Roasted Veggie Medley + Microgreens Read More »
This was our Thanksgiving dessert. Persimmons are a fun and seasonal twist because they aren’t typical, and our guests were excited to try them for the first time! Ingredients 1 1/2 cups puréed persimmons 2 eggs 1/2 cup coconut sugar (or sweetener of choice – I replaced with stevia) 1/4 cup coconut oil, melted 1/4
Persimmon Cardamom Coffee Cake Read More »
