By no means is this an egg frittata, but it’s still delicious {if I do say so myself}. I personally love this recipe because it is a great source of plant-based protein {1 cup of chickpea flour has 21 grams of protein} and dietary fiber. Also, fun Snapple…
In a quest to make a healthier version of Chris’s favorite childhood Christmas cookie {chocolate crinkle cookies} I ended up with cake. Which, in all honesty, I can’t complain about – it’s absolutely delicious.
This recipe can be made as one full cake {I recommend 9-10″ cast…
The first year I hosted Thanksgiving I bought all of the holiday recipe magazines and leafed through every single one to find the perfect recipes. I’m so thankful that I stumbled across this stuffing recipe in Eating Well’s November/December 2016 edition, because it’s been a crowd favorite for 3…
I usually make some rendition of a radicchio salad each year for Thanksgiving – it’s something different than your basic Caesar or mixed greens salad. Last year I added roasted delicata squash, but this year I opted to leave it out to keep it light and refreshing.
Radicchio Salad…
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…
