Now that the temperatures have dropped all that my body craves in the morning is something warm and wholesome. Enter: oatmeal. Naturally, being that it’s officially fall and pumpkin pie spice latte season is in full swing, I decided to crack open a can of pumpkin puree and make…
Most products on the market are loaded with sugar. There’s only two brands that I really like {Purely Elizabeth and Living Intentions}, but most of the time I just use sprouted buckwheat for that extra crunch with fruit and yogurt. Until I tried Cafe Gratitude’s.
They graciously shared their…
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…
