A roasted delicata squash salad filled with the fresh flavors of lime juice, mint, feta cheese, pomegranate seeds.
Roasted Delicata Squash Salad

Welcome to my favorite season for salad.

Seems counterintuitive because the weather is getting colder so we should be craving soups and stews. And we are. We are!

But some of us (ahem, THIS GIRL) are also craving big piles of thinly sliced kale and roasted root vegetables all tossed together with crumbles of a bold cheese and a sweet-but-tangy vinaigrette.

What can I say? I know what I want.

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Pizza beans! A vegetable-forward version of baked ziti in which the pasta is replaced with white beans. The recipe makes a large tray, so it’s perfect for leftovers throughout the week.
Pizza Beans

So. The toddler sass.


My whole life is an endless chorus of “No, mommy! BIG GIRLS DON’T DO THAT.”

Apparently big girls don’t: wash their hands, put their toys away, take naps, eat lunch, eat breakfast, eat dinner, (but y’know cake is okay), use the potty….okay, so the list is ENDLESS.

It might be faster to make a list of things big girls do do. It would include approximately two things: (1) destroy everything in their path, (2) ignore everything that mommy says, especially as it pertains to any of the aforementioned activities.

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FINALLY it feels like fall around here, but what a shock to the system! High 80s one day, high 50s the next….I felt like I needed to break out my winter jacket. I restrained myself, but it was close.

With this change in the weather, I’m breaking out all of my coziest recipes this weekend. Soups, cheesy pastas, risottos…and of course a triple layer pumpkin cake. Yes, it’s time.

Here’s what we’ve got on the menu for this week!

  • the BEST (vegan) pumpkin mac and cheese
  • roasted brussels sprout and chickpea bowls
  • spaghetti squash with tomato basil cream sauce
  • butternut and lentil bolognese
  • vegan broccoli and cheddar stuffed sweet potatoes

Happy eating!

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A warmly-spiced apple sheet cake topped with a thick brown sugar frosting that tastes almost like fudge!
Old-Fashioned Apple Cake with Brown Sugar Frosting

Is it even October if we haven’t made an apple cake yet???

(And more importantly, does it even count if we made an apple cake and didn’t share it on Instagram?? As Remy tells me on a daily basis, it’s “October 2018″ after all.)


These are existential questions too intense for a Friday morning. Let’s just eat cake!

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Melted pockets of brie and sweet roasted squash cubes make this butternut squash, brie, and chard quiche perfect for breakfast, lunch, or dinner!
Butternut Squash, Brie, and Chard Quiche

Motherhood: you give them life and they give you the flu.

Yep, that about sums it up.

Fine, I don’t have the flu. Probably just a common cold. BUT can someone please explain to me how it’s possible that whenever my child gets the sniffles for two days, I end up sick for a month?!?!?!? I didn’t even have time to get over the last hacking cough and now I’ve got a burgeoning sore throat + a leaky faucet nose.

Not fair. Not fair at all.

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Crazy things are afoot over here. Remy has slept for a WHOLE WEEK in her new toddler bed without giving us issues. If that’s not a miracle, I don’t know what is. She’s also been insisting we do yoga poses together before bath every night, which is basically the cutest thing ever. And apparently she knows all of the months of the year and days of the week?!?! I certainly didn’t teach her because I pretty much never know what day it is, so I guess all that time at daycare is doing something!

Also, it’s my last working weekend for the next two weeks and I may or may not be counting down the hours until my day off tomorrow. I admit to nothing!

Here’s what we’ve got on the menu for this week’s healthy vegetarian meal plan:

  • a one pot white bean shakshouka
  • FIVE INGREDIENT baked ziti with chickpeas and spinach
  • tempeh “sausage” stuffed delicata squash
  • vegan sopa azteca
  • mega gorgeous kale and quinoa salad with apples and walnuts

Happy eating!

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