Happy Spring! Now that we're coming out of the colder months, I'm craving lighter foods. In the winter I crave the savory, heavier, warming foods and it's just the opposite as the weather warms up. This salad is great before a meal or as a lighter lunch or dinner (add more quinoa and avocado as needed). It consists of raw veggies plus a little sweetness, some zing, a bit of crunch and some grounding to keep you full.
It’s the holiday season which means it’s time for festive food and drinks! One of my favorites unique to this time of year is egg nog. When I was growing up, my mom and I looked forward to enjoying it throughout the season (especially with cinnamon sprinkled on top). The combination of sweet, creamy, spiced goodness is one I could honestly enjoy year-round. I loved it as a kid as ice cream too! Now being plant-based, I prefer dairy-free nogs made with almond and coconut milk. I whipped up another way to enjoy it this year, in the form of a milkshake. Use your favorite nog to blend up this quick and delicious holiday treat!
During the colder months, we typically crave more warming foods (or at least I do!). Soups, although usually thought of as lighter meals, can be quite filling as well. One of my personal favorites to make is my own mix of a miso and vegetable soup. It’s a quick meal that can be thrown together with your preference of veggies and noodles as a foundation.
While I love some of my favorite staple foods, I enjoy trying new recipes to mix things up a bit. During the week I tend to go for quick breakfasts (smoothies, oats, etc. ) that are easy to grab and go. However, on the weekends I like to slow down a bit and make a bigger breakfast. I was recently craving pancakes and I found a recipe with a title that really spoke to me---Minimalist Baker's Vegan Chocolate Chocolate Chip Pancakes. Double chocolate? Sign me up! If you are not familiar with minimalistbaker.com, they share their plant-based recipes (that are also mostly gluten-free or offer gluten-free suggestions depending on your preference) that typically take 30 mins or less to make.
First, I gathered the ingredients. (not pictured: vanilla extract & pink Himalayan salt)
I made a couple substitutions based on the ingredients I already had:
I absolutely love smoothies! They are a quick and convenient way to boost your health at any time of the day. You can squeeze in a solid source of fruit, veggies, antioxidants, nutrients, etc in one punch. An added bonus is that by it all being blended in a smoothie, it makes it that much easier for our bodies to digest. Here's a smoothie recipe I like to use when I need an afternoon pick-me-up, an energy boost before (or after) the gym or just a delicious snack.
Slowly but surely, the days are getting longer which means spring is just around the corner! However, we are still in winter and the cold weather makes me crave my favorite warming foods and beverages. One of these is hot chocolate. Being plant-based, I enjoy making my own hot chocolate from scratch versus using a pre-packaged one. Not only does this allow you to have more control over the ingredients, but it’s cost effective (you may already have some of the basic ingredients at home), simple and pretty quick to make!