the plant-based food blog
[Welcome to recipe #2 of Oat Week – Valentine’s Day Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Oat Flour for this Giant Gluten Free Brownie Cookie!]
Valentine’s Day 2015. aka. the day I worked up the nerves to ask the guy I really liked, aka. my best friend, over for dinner.
I’ve always been an all-in kinda gal; what better day is there to ask your crush over than the most romantic day of the year?
[Welcome to recipe #2 of Oat Week – Girl Scout Cookie Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Old Fashioned Rolled Oats for these Gluten Free Vegan Do-si-dos!]
So, I think tackling the peanut buttered Girl Scout cookies was a good idea for oat week. Do you agree? Is there anything better than a cookie + peanut butter situation?
Nope. No, definitely not. Read More
[Welcome to Oat Week – Girl Scout Cookie Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Oat Flour for these Gluten Free Vegan Tagalongs!]
Ahh Girl Scout cookie season.
Riiiight around the time when you’re getting the hang of those New Year’s goals, those cute little salespeople trot show up to try and tempt you with devilishly delicious cookies.Read More
January is a funny month where I always try to get back on track after the crazy-indulgent holidays. I’m get ridiculously pumped up, ready to workout every day after work and working to clear my kitchen of any lingering treat-yo-self goodies. I find myself saying things like,”Let’s buy cute workout clothes as inspiration!”, “Let’s buy ALL the fruits and veggies at Trader Joe’s this week!”, and “Let’s make green smoothies all day long!”
…but then, without fail, January 2 rolls around, and suddenly my body totally forgets all of it’s health-forward intentions and longs for those craveable sugary treats somethin’ fierce.
Welp. Please tell me I’m not alone here.
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I honestly almost posted this recipe over the weekend because I COULD NOT wait to share it with you!
I made this ridiculous Healthy Buffalo Chickpea Dip last Saturday, and as soon as I set it on the table, the conversation went a little something like this:Read More
¡Happy Monday, folks – it’s fiesta time!
Judging by your responses in my 2016 Fooduzzi Reader Survey (which you can totally still take in about 5 minutes, btw!), you all want fast and easy plant-based dinner recipes that can easily be converted into tomorrow’s work or school lunch.
Well, folks, here’s the first of many to come.Read More
TODAY IS THE DAY, PEEPS!!
Yes, it’s December 1. The start of the hap-happiest season of all. The start of my birthday month ???. The start of everything gingerbread, peppermint, and coziness. And…
IT’S THE RELEASE DATE OF MY ECOOKBOOK!
I’m just a little excited. Can you tell?Read More
Allow me to tell you the story of how The Best Gluten Free Vegan Pumpkin Pie came to be.
One bright and sunny day, a spunky food blogger decided it would be the day she would conquer one of her all-time favorite fall treats: the coveted pumpkin pie.
She scoured the interwebs for a gluten free, vegan, and refined sugar-free version that tickled her fancy; however, all recipes seemed to come up short.
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