Category Archives: Breakfast

Berry “Scuffins”

With the kids going back-to-school, I bake healthy snacks at least a few times a week. Usually a variety of nut-free muffins, or my pumpkin seed oat bars, or snackles. Whatever the choice, most days it’s got to be fuss-free. I want to get those ingredients into a bowl, mixed and into the oven. I try to… Continue Reading

Vanilla Cashew Yogurt – vegan, soy-free, gluten-free

Hi kids! It feels like forever since I last posted. If you could see a glimpse of my life, well, I’m not going to pretend I’m keeping it all together in fine fashion. With the girls having summer break, puppy training, doing the photo shoot for the cover of “Plant-Powered Families” (and twice!), a couple… Continue Reading

Healthy Vegan Thanksgiving Recipes: From Brunch to Dinner to Dessert

To help you make this Thanksgiving a Plantsgiving, I’ve collected recipes and serving suggestions for brunch, dinner, and dessert for your holiday weekend. Enjoy… Breakfast/Brunch Fantastic French Toast Our girls love French Toast, it’s a real treat for them. So, if you want to serve a breakfast that feels very special during your Thanksgiving weekend, try… Continue Reading

Green Smoothies 101: How To Make a Green Smoothie (and how to make it taste GREAT!)

Are you a green smoothie-er? Have you tried them but didn’t like them? There are some tricks to make green smoothies (a) smooth! (b) taste good (c) extra nutritious, and we are going to cover all those today. I started making green smoothies about 6 or 7 years ago, as I was writing eat, drink… Continue Reading

Now Available!: Plant-Powered 15 ebook (vegan, oil-free, gluten-free)

So, the last few months you may have been wondering what I’ve been up to. I’ve been posting plenty of recipes, but haven’t been talking much about personal things or our family. Truth is, I have been swamped since September with both work and mama responsibilities, and it’s been challenging to keep up. (My next… Continue Reading

Apple Hemp Muffins (vegan, wheat-free, and oil-free)

If you eat vegan or raw, you know that hemp is hot!  I’ve been using hemp seeds in my recipes for years (before it was um, ‘hip to eat hemp’).  When I started using hemp seeds and talking about them in my recipes, I got that “ohhhh, you are hippity dippity!” sort of reaction. People… Continue Reading

Creamy Breakfast Rice Pudding (vegan and gluten-free)

I am delighted that we are in January, because though seasonally it is cold and dark, for me it is uplifting with less fall ‘overwhelm’ and the start to a new year!  January usually brings many intentions to start eating healthier.  I support these resolutions and intentions, in the framework of a healthier eating lifestyle,… Continue Reading

Vegan Holiday Prizes!: Reader Appreciation Giveaway on Facebook

UPDATE:  I’ve added NEW prizes to launch our new year: TODAY (Dec 30th): A spot in Christy Morgan’s new Wellness Reboot program, valued at $350!  Enter here: http://on.fb.me/12pJslk (Mobile users:http://bit.ly/QXKRwU) Also sign up for to the Wellness Reboot Mailing list, here:  http://bit.ly/VpUiG6 Plus, there are still some of the 10 digital subscriptions to a Zinio magazine of… Continue Reading

New Recipes: Thai Chickpea Almond Curry, Tempeh Tickle, and Whole-Grain Chia Pancakes

No pumpkin today! I am moving on to some other recipes – some very comforting, deliciously satisfying dishes to ‘chasse’ your cooking diva through the holidays into winter! First, a very easy one-pot dish.  All the ingredients for this Thai Chickpea Almond Curry (RECIpage link) are assembled in the casserole dish, then into the oven while… Continue Reading

Pumpkin Snackles

So far Pumpkinfest has brought us Pumpkin Pie Custards with Brulee Topping and a Chocolate Pumpkin Pie.  Today, something for everyday kind of healthy snacking. I decided to throw my Oat Snackles into the pumpkin patch! Result? Love at first bite. As with the oat snackles, these are more of a mini-muffin than a cookie.  With oil-free… Continue Reading

Vegan Cuts

Wildside Jar for green smoothies, thick and nut-based sauces and dessert purees. I use mine 1-2x/day.

Twister Jar is the BEST for healthy, homemade salad dressings and sauces


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