Guilt-Free Chocolate Donuts

A healthy, power-packed breakfast! Makes: 12 donuts Ingredients 2/3 cups whole wheat flour 2/3 cups oat flour (or just oats ground fine in a food processor) 1/2 cup walnuts, ground in a food processor 1/3 cup cocoa powder 2 Tbs milled or ground flax seed 1 Tbs Cornstarch 1 tsp baking powder 1 tsp bakingContinue reading “Guilt-Free Chocolate Donuts”

Mediterranean Buddah Bowls

This dish works great for dinner, or to meal prep for a week’s worth of lunches! Servings: 4 Ingredients 2 – 15 oz cans chickpeas/garbanzo beans, drained 1 1/2 cups uncooked brown rice 4 cups of spinach and arugula mix 1 cup of radishes, sliced and pickled (soak in apple cider vinegar for 30 minutes)Continue reading “Mediterranean Buddah Bowls”

Mediterranean Monday: Lentil Curry Stew with Kale and Sweet Potatoes

Dear Friends, Fall is coming, and soups and stews are going to be a staple in our kitchens again! Last week I really started to buckle down on being more plant-centered after a little dose of reality reminded me why it’s so important. I’ve definitely been much more relaxed over the last couple of years,Continue reading “Mediterranean Monday: Lentil Curry Stew with Kale and Sweet Potatoes”

Mediterranean Monday – Corn and Avocado Salad with Chickpeas

Dear Friends, For this week’s Mediterranean Monday, I’m bringing you a new lunch dish inspired by tomorrow’s dinner date! I’m going with my friend Erica to try out a new plant-based restaurant called Trio. I am not vegan, but I do make fresh veggies the center of my diet and am happy to do meatless andContinue reading “Mediterranean Monday – Corn and Avocado Salad with Chickpeas”

Mushroom and Black Bean Wraps

Happy New Year’s Eve! It’s time to start start setting goals and getting healthy, and I have a little something to help. The boys have been gone for the last week, which means emptying my produce drawer has been a little slow-going. I realized I had a ton of mushrooms left that desperately needed to beContinue reading “Mushroom and Black Bean Wraps”