During the 3rd trimester of my pregnancy I was all about stocking up our freezer to make sure we had plenty of healthy options once we got home from...
If you’re a regular around here then you probably know how much I love local produce. It just doesn’t get better than eating food that was grown and harvested...
Vegan Italian Meatloaf Cups- made with marinara and Italian herbs, these little cups are packed full of plant protein and are super easy to make! (vegan + gluten-free) I’m...
Citrus Glazed Beet Salad with Cashew Cream- fresh beets roasted in a simple citrus glaze and served with fresh fennel, orange segments, crushed pistachios and a silky cashew cream....
Happy Saturday! This week’s meal plan features Roasted Veggie Pasta Salad, One-Pot Skillet Lasagna, Sweet Potato Enchilada Bowls, Cherry and Apricot Couscous Salad and Southwest Veggie Burgers. I hope...
I’m Sarah and this is where I share my journey creating simple and seasonal plant-based recipes. I love cooking with whole foods that give me the energy to keep up with an active lifestyle.