Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto- portobello mushrooms and spring vegetables are roasted in one-pan and topped with a creamy avocado pistachio pesto....
Happy April, friends! I hope your weekend is going well so far. We’ve got Spring Detox Salad, Spinach and Artichoke Pesto Spaghetti Squash, Black Bean...
White Garlic Cashew Cream Pizza with Dijon Brussels and Shiitake Bacon- packed full of so much flavor, you won’t miss the cheese in this amazing plant-based...
Vegan Avocado Brownies- avocado replaces oil for a rich chocolate brownie that’s packed full of healthy fats. Refined sugar-free + less than 10 ingredients to...
Cabbage Rice Fajita Bowls- just 30 minutes for a veggie-packed dinner that everyone will love! (vegan, gluten-free and grain-free) You guys, last week was...
Chunky Blueberry Banana Granola- a naturally sweetened granola bursting with flavor from mashed banana, dried blueberries and almond butter. So chunky you would never...
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.