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 »
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 »
Smashed white bean toast with kale and mushrooms, served here with a simple green salad, is a nod to my British roots. 1 tbsp olive oil 1 package mushrooms 1 can white beans (I like Eden Foods b/c they soak their beans with kombu and are BPA free) a ton of kale leaves broken into smaller pieces,
Smashed White Bean Toast Read More »
So easy and delicious that you’ll never need to buy store bought again! All you do is mix two probiotic capsules (make sure it does not contain prebiotics though!) with a can of coconut milk (I have learned the hard way that this does need to have guar gum so purists hit me up if
Homemade Coconut Yogurt Read More »
