Ingredients 2 cups of pumpkin puree 1/2 cup of unsweetened almond butter* 1/2 cup of cocoa powder 2 tablespoons of sugar Optional: 2 teaspoons of vanilla extract for flavor Instructions Preheat the oven to 350F. Mix all ingredients in a large mixing bowl until there are no clumps. Spray a muffin tin with cooking spray…
Category: Vegetarian
Tuscan Roasted Potatoes
Ingredients 12-15 small Yukon gold potatoes 2 tablespoons of minced garlic 1/4 cup of olive oil 2 tablespoons of fresh rosemary, chopped 2 tablespoons of fresh parsley, chopped 2 tablespoons of fresh thyme, chopped Salt and pepper to taste Instructions Preheat the oven to 400F. Place the herbs, garlic, and olive oil in a blender…
Balsamic Dijon Vinaigrette
It can be difficult to find truly healthy salad dressings that don’t contain any gluten, dairy, sugar, or preservatives. And some of the specialty ones that are free of these ingredients can get pretty expensive. I love this recipe because it’s super easy, inexpensive, and it makes enough for probably about a dozen salads, depending…
One-Pot GF Lemon Pasta
Has this ever happened to you? You’re making dinner, watching TV in the background, absentmindedly stirring a pot of pasta. Suddenly you smell something burning. Uh-oh, you forgot about the sauce on the other burner! It’s overcooked and sticking to the bottom of the pot. Maybe I’m just a terrible multitasker, but that happens to…
Mexican-Style Cauliflower “Rice”
I recently came across the cookbook One Part Plant, which is all about slowly adding more plants into your diet and cutting down processed foods and animal products. It introduces a plan for making one meal per day 100% plant-based. In other words, a guide to being pretty much 1/3 vegan. I know that both…
Avocado Salsa
I called this a salsa, but I can envision a wide variety of uses for this delightful green sauce. As a salad dressing, a dip for veggies, or, as I used it, a drizzle over tacos or dip for gluten free tortilla chips. It’s one of the most delicious salsas I’ve ever had – nobody…
Lasagna Stuffed Portobellos
There’s no comfort food quite like lasagna. It’s pretty much a cake made of pasta, so what’s not to love? Luckily, there are plenty of gluten free lasagna noodle options so I still get to enjoy this delightful dish. The one downside is that it’s kind of a heavy meal. You know, the kind that…
Greek Salad with Spiralized Cucumbers
Since this is my second spiralizer recipe in a week, I must admit I’m a bit addicted. I go through phases where I don’t use it for a month, then use it every day for a week. There’s no in-between! This time, I decided to re-vamp one of my all time favorite salads, the delicious Greek Salad….
Roasted Salsa Verde
Every once in a while, I’ll get a craving that won’t subside no matter how long I attempt to wait it out. This week, that craving was tacos. Since tacos are always boring without salsa, I decided to try to make my own (for the first time!) and it was probably the greatest decision I’ve…
Goat Cheese, Kale, and Mushroom Alfredo
Sometimes you just need a big bowl of creamy, cheese-covered pasta. So I threw some kale in it to soak the bad things up. That’s how it works, right? Ingredients 3 tablespoons of butter 3 tablespoons of minced garlic 16 ounces of sliced mushrooms 2 teaspoons each of chopped basil oregano parsley thyme 2 handfuls…
AvoTacos
I’m so excited to be sharing one of my favorite meals! This one is less of a recipe, since the toppings should vary based on your own personal taste. I will be sharing my own AvoTaco formula, but this can easily be adapted to fit everyone’s dietary preferences. I don’t know about you, but my…
Mashed Butternut Squash
Butternut squash has all kinds of health benefits, including a high concentration of potassium and vitamin B6, which supports the immune system and nervous system. I have a deep love for potatoes in all forms .This recipe is a less starchy (and more colorful) side dish that can be used to replace mashed potatoes and…
Champagne for Breakfast 