This oatmeal, in particular, is the one I make time and time again. The recipe starts with a basic stovetop or microwave oatmeal. Then, you add some nuts and seeds to make it nutritious, maple syrup to boost the flavor, and milk to give it the perfect creamy texture. This oatmeal is great for a quick breakfast or even an easy and cozy lunch or dinner!
Read More
Last year on the blog, I featured Jerrelle Guy's kombucha muffin recipe (from her cookbook Black Girl Baking). It is one of my favorite recipes from her book, and you all seem to love it just as much as I do. In this recipe, I've transformed those muffins into pancakes! I referenced Jerrelle's recipe and my Blueberry Buckwheat Pancake recipe to get the best of both worlds.
Read More
The jam component of this PBJ smoothie relies primarily on strawberries, but I also added blueberries and blackberries to give it wildberry jam vibes. For the peanut butter, I used a peanuts-and-salt-only jar, but feel free to use whatever peanut butter invokes nostalgia. The result tastes exactly like a peanut butter and jelly sandwich.
Read More
I loaded the soup with onions, celery, carrots, garlic, potatoes, corn zucchini, tomatoes AND a jalapeño to make the most of summer produce. For the methods, I made the soup extra creamy by blending half of it (before adding in the corn, of course - I wanted to let the kernels shine) and adding in a can of coconut milk. Don't worry; it doesn't taste coconut-y, just creamy, healthy and satisfying.
Read More
The original recipe in “From Asparagus to Zucchini” calls for only onions and fennel, but I remembered especially loving the combination of fennel and roasted tomatoes in my cabbage soup, so I decided to toss in some tomatoes as well. I also opted to serve this dish on a bed of greens and add in some lemon juice to make it a more substantial salad and brighten it up.
Read More
n this recipe, I incorporated my love for shaved vegetables with my love for simply roasted chickpeas. Every time I tested this sandwich, I ate about a handful of chickpeas before they made it into the sandwich. They're salty, crunchy on the outside, soft on the inside and just plain irresistible. The combination of chickpeas, beet spread and shaved veg makes this sandwich one for the record books.
Read More
Scoping out easy recipes for an empty fridge? Look no further. Not only is this smoothie delicious but also it is supremely easy, requiring just three ingredients and about two minutes.
Read More
I’m normally a grapefruit hater, but this recipe is powerful. Sugar and maple syrup are enough to cover a world of hurt, and the flaky salt just kicks the whole dish up to the next level.
Read More
Trying to eat nutritious foods and sustainable foods can be uber overwhelming. Luckily, these two goals can go hand in hand. In this post, I’ll explain how eating sustainably can help you eat more nutritiously.
Read More
When I was in high school, one of my friends did a science fair experiment comparing the nutrients in store-bought vs fresh-squeezed orange juice. She took that puppy all the way to the state science fair. Science was never my favorite subject so I don't remember what exactly she measured or what the results were, but I do remember her raving about how tasty her homemade OJ was
Read More
After overcommitting my time and eating too many gingerbread cookies and tea ring rolls over the holidays, I knew I needed to make a quick, easy, and extra healthy recipe for the blog this week. Since it's been a little snowy and blowy here in the Midwest, I also wanted this week's recipe to be warm and hearty.
Read More
This recipe features lots of sweet winter veggies, which perfectly compliment the harissa spices. Chickpeas and kale tie the whole thing together with a nutritional punch. All in all, this soup is the perfect companion to a snowy winter day, so snuggle up and get your soup on.
Read More
