Finding Joy in Daily Living
September may be here, but I’m not quite ready to let go of Summer yet… So here’s one hurrah for cookouts and warm weather comfort foods! These instant pot vegan baked beans are quick, easy, naturally sweetened, and FULL of flavor. Plus, they are a great dish for every season. From sunny summer picnics to cold winter days, this is one comfort food recipe you’ll want to have handy….
This is it… These Vegan Coconut Pineapple Muffins are seriously the. best. muffins. I have ever had – and no, I’m not exaggerating. It’s like having a party in your mouth….
Everyone needs a go-to salad that can be made at a moment’s notice and pairs well with almost any meal, right? You’re in luck – this napa cabbage salad with lemon vinaigrette is just that kind of salad!
A spin off of your more traditional creamy slaw, this cabbage salad is fresh, crunchy, slightly tangy, and satisfying. It pairs perfectly with Asian dishes, your favorite summer barbecue or cook-out, or almost any other meal for that matter….
The begining of summer means many things: warm weather, longer days, gardens, running through sprinklers, and more. But one of my favorite things about the start of summer is strawberry season! And it isn’t really summer until you’ve made STRAWBERRY SHORTCAKE, am I right?!
If you thought that being plant based meant you had to miss out on something this delicious, think again. This vegan strawberry shortcake is everything you’ve ever wanted it to be: Fluffy, buttery shortcake, juicy red berries, and clouds of smooth whipped topping. (Are you drooling yet?) Let’s do this!…
Move over whipped cream, there’s someone new in town. Friends, allow me to introduce you to aquafaba. 😀
What is aquafaba, you might ask? It’s really just a fancy word for chickpea juice… Not exactly appealing. But truth be told, it’s amazing! It’s easy, cheap, has a neutral flavor (ie doesn’t taste like beans), and makes stiff peaks that are swoon worthy. And since it’s free of the 8 major food allergens, it’s safe for virtually everyone around your table!…
Hello friends! I hope you all enjoyed a wonderful holiday weekend with your families. We have finally gotten some beautiful, sunny and warm days up north – and we couldn’t be happier!
If you’re like me, you’d rather be outside in the sunshine than inside cooking. And if that’s the case, I have the perfect meal for you! This easy vegetable fried rice is a fast and nutritious meal. And the best part is that it only requires one pan! (Yay for less dishes!)…
Hi friends! It’s been a while since I posted a recipe, and a lot has happened! Aside from the crazy virus taking it’s toll around the world right now, we also welcomed our third baby into our family in March! He is a sweet little boy, and his siblings just love him. 🙂 We are finally settling into our new routine as a family of five, which has given me more time to blog. So, I’m bringing you a recipe this week that I have wanted to share for over a year… I hope you’re ready. 😉
For as long as I can remember, blueberry has been my favorite flavor for almost anything bread and breakfast related (muffins, bagels, pancakes, scones… You name it).
Naturally, I wanted to create a yummy blueberry muffin that was just as healthy as it was delicious (or, at least mostly healthy…). 😉 Typically, if you use the words “healthy” and “muffin” together in the same sentence, I automatically get a mental image of a dry, dense muffin (aka hockey puck)… But who says a muffin can’t be yummy and exciting?!…
If you’re looking for an easy, yummy, healthy veggie to add to a meal, look no further! These Oven Roasted Asparagus are the perfect side and are ready in under 30 minutes.
When I was growing up, my dad always asked my mom to make asparagus (or, AS-pa-RA-gus, as he called it). Mom used to saute it in butter until it was tender and the ends were crispy. It practically melted in your mouth – SO good. But not exactly the healthiest. 😉 Thankfully, we can make them a little healthier without compromising the flavor by roasting them in the oven!…
We got hit hard by the polar vortex this week (hello, -20º F), which left us huddled inside by the fire. It also left me craving some of my favorite comfort foods… And this Roasted Veggie and Black Bean Quinoa Bowl lands solidly on that list!
Packed with protein, fiber, and hearty veggies, this is a super satisfying meal option for this winter (or spring, or summer… or anytime!). Plus, it is SO easy to make. All the ingredients can be prepped ahead of time and reheated for a quick and healthy meal later in the week. (I have included prep time for the roasted veggies and quinoa in the recipe, but if you make your ingredients ahead of time, you can have a full meal ready to eat in about 5 minutes.)…
Happy Thursday, everyone! It’s been exceptionally cold in our part of the country the last several days (cold equals -20ºF with windchill…!), so I’ve been making a lot of comfort foods. Just because it’s cold outside, doesn’t mean we can’t be extra warm and cozy inside, right? 🙂
One dish I’ve been making a LOT this winter are these YUMMY quick and easy roasted veggies! They are so flavorful, and pair perfectly with almost any meal. Plus, it’s a good feeling knowing that we are stocking up on healthy foods in the meantime….