A toss-up between a quiche and a savory tart, this cheddar, spinach, and caramelized onion tart is perfect for brunch, lunch, dinner, or whatever meal you care to serve it for! Serve alongside a light salad or a bed of roasted vegetables to make it a complete meal.
Cheddar, Spinach, and Caramelized Onion Tart

So, I learned recently that breakfast is actually not the most important meal of the day.

Outwardly, I was flabbergasted! Appalled! ENRAGED. All appropriate responses to having been lied to for my entire life.

But inwardly I was kind of doing cartwheels because: brunch – it’s been you all along.

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We had a rough night of sleep last night (and by “we” I clearly mean myself and Remy since husbands don’t ever seem to hear baby cries) and I’m not sure I can make sense, so let’s get down to the nitty gritty – meal planning!

Here’s what we’ve got on this week’s meal plan:

  • balsamic dijon tempeh buddha bowls (reminding me to eat more tempeh, every day)
  • black bean enchilada casserole (be still, my heart)
  • pasta with black lentil, carrot, and chard ragout (healthy comfort food FTW!)
  • Israeli power salad with za’atar roasted sweet potatoes (YAAAASSS please)
  • spaghetti squash with roasted pecan pesto (luurrrveeee)

Happy eating!

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Roasted butternut squash or pumpkin wedges come together with black-eyed peas and coconut milk to make this luxurious restaurant-quality curry.
Pumpkin, Black-Eyed Pea, and Coconut Curry

Last week when I was alone potty training an almost-threenager-going-on-fifteen for DAAAYYYZZZ ON END, I demanded a one hour break during which I headed straight to my version of mecca:

a spice store.

Yes, my husband is still making fun of me for going grocery shopping during my “ME” time. But guuuuuyyyyssss, it wasn’t just any spice store. IT WAS KALUSTYAN’S.

Have you been there? Did you want to move in?????

I did.

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Pretty much the brownie-est cookies you’ll ever meet! These chocolate truffle cookies contain three types of chocolate and are utterly decadent.
Chocolate Truffle Cookies with a Crackly Crust

Maybe you’ve noticed, but I don’t take to diets well.

I’m more in the camp of changing your lifestyle rather than crash coursing into some celery cleanse that lasts three days before you inhale all the complex carbs in sight.

For me right now that means exercising daily, making better food choices, and having more dance parties in my living room. It also means a weekly “let all hell break loose day” that involves eating dessert and not counting a single calorie. Because a lifestyle that doesn’t involve weekly cookies is a lifestyle that is just not worth living.

That there is my truth.

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Healthy Vegetarian Meal Plans- including prep ahead tips + vegan and gluten-free substitutes!

We have a potty expert! (<– Remy’s words. Not mine. I suspect she’s biased.)

In all seriousness though, she’s only been having one accident per day. The first day it was totally to be expected. The second day it was because they forgot to put a pull-up on her for naptime and she still can’t really hold her pee while she sleeps. The third day was a bit of an overexcited-I’m-too-busy-to-pee situation. And now here we are. THE WEEKEND! I can’t wait.

Okay, so here’s what we’ve got on this week’s meal plan:

  • cauliflower hemp (vegan!!) alfredo (sign me up!)
  • vegetarian paneer and bean chili (so scrumptious)
  • winter quinoa salad with butternut squash (everything I’m craving)
  • tempeh and kale enchilada casserole (yaaasssssss)
  • vegan broccoli and cheddar soup (pass me a bowl)

Happy eating!

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A charming winter salad that pairs in-season persimmon and pomegranate with arugula and toasted hazelnuts.
Persimmon and Pomegranate Salad with Arugula and Hazelnuts

A salad! In January!

I know, you’re shocked. I mean, it’s not like the entire internet/world/galaxy is on a low carb, whole 30, paleo, intermittent fasting diet thingy right now or anything. (<– sarcasm.)

But here’s the real kicker: I actually ate this salad in December. INSTEAD OF COOKIES.

I’m not even sure who I am anymore.

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