Picture warm and frothy hot chocolate made without any preservatives, corn syrup, white sugar or processed cocoa. Instead of regular milk; this recipe calls for oat milk, almond milk, or cashew milk. In lieu of white sugar, this recipe calls for pure maple or 1-2 soaked medjool dates, pitted. You blend it all up, then you warm it all up. C’est tout! And if you use pure maple syrup- you don’t need to blend anything. Just warm up over the stove using a whisker to mix well.
Deliciously moist and ultra chocolatey double chocolate loaf- thanks to the addition of a little over 1 cup of shredded zucchini. It’s everything you want a rich chocolate cake to be! Hidden veg bonus, but nobody would know it’s there. This recipe is gluten-free, refined-sugar free, dairy-free & has vegan options, too.
Stole a pancake my heart. Well, these ones sure did. You guys have to try this easy recipe. I call it breakfast with benefits: the deliciousness of holiday flavors like ginger, cinnamon, molasses & nutmeg without any of the dairy, gluten or GMO’s of instant pancakes. They are nutrient-dense thanks to the fact they’re made with…… Continue reading Buckwheat Gingerbread Pancakes
I believe brussels sprouts deserve more love. They are sort of every kid’s holiday food nightmare. I’d look at them (sulk) and then look away, literally. There’s so many ways to eat them, dress them, and enhance this unassuming vegetable that has endured such a bad rep for so long. They’re kind of like that…… Continue reading Brussels Sprouts with homemade Lemony Tahini
A deliciously easy classic shortbread cookie recipe made with simple, unprocessed ingredients. Gluten-free & vegan options are also provided so that everyone can enjoy them!
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