Recipes

Because sometimes we need chocolate for breakfast.

Cheesy, dilly, garlicky kale chips. Seriously, is there anything better??

We're 6 weeks into this quarantine and this is a bit of a kitchen-sink salad. It's easy, tasty and will last a few days in the fridge. It also will make a great lunch when you go back to the office/classroom as when it is chilled the flavors marry a little more, really making a very nice and filling...

The dill makes this comforting soup pop! You'll love it!    

Because it's not enough to simply make spinach artichoke dip - we've got to wrap it up into a crispy, crunchy egg roll wrapper. This is perfection!This recipe was shown on the Plant-based Quarantine Cooking Show during the COVID-19 outbreak and during this time, I wanted all recipes to be simple and...

Who says you need tortilla chips to create great nachos? Grab the kiddos (or use this as a stress reliever!) and smash a few potatoes, bake them up and smother them with your favorite nacho toppings. Top with the Best Cheesy Sauce, fire up Netflix and done!

Whisk up these easy-to find-ingredients for a GREAT peanut sauce you can dip in or drizzle on any of your favorite vegetables.

Banana blossoms - all the rage as the new plant-based "meat". After it's baked it shreds like a fish filet. Most of the time it's fried, but not here! I have air fried this sucker and gave it a side of the most awesome tartar sauce, ever!

Did someone say scallops??Forget the fish and get all the awesome health benefits of these big daddy 'shrooms instead. The broth infuses in, and the searing at the end adds the bit of crispiness that scallops are knows for. These are fantastic!

Sooo much better than the restaurants. Cheaper, too!