I adapted this recipe from Joshua McFadden’s cookbook Six Seasons last year for Thanksgiving and have loved it ever since. Outside of the holidays, it’s one of my favorite brussels sprout recipes. The key is roasting the brussels sprouts correctly. I can’t tell you how many brussels sprouts…
Pumpkin Pie Smoothie Bowl
Smoothie Ingredients
3/4 cup roasted butternut squash*
1 cup steamed, then frozen cauliflower
1/4 cup almond milk
1/2 – 1 banana
1 tbsp hemp seeds
1/2 tsp pumpkin pie spice
1 scoop Vital Proteins collagen (optional)
* To make, cut one whole butternut squash in half, remove…
This pumpkin pie is what dreams are made of. I kid you not, before you dismiss it because it’s vegan, gluten-free and paleo, give it a shot. I’ve used Dreena Burton’s pumpkin pie recipe for the past few years and it’s good—the filling is to die for, but the crust…
It’s not hard to see that non-dairy yogurt is trending. The number of soy, almond and coconut yogurt options at the grocery store seems to grow almost daily. Fermented food is already having a major moment due to the fact that research continues to support the importance of having…
