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Chickpea Salad Sandwich

Strength in plants is about feeling happy and balanced. How do you achieve that mysterious state of bliss? Simplify your[...]

Healing with Food: The Power Salad

Can food heal you? I suppose to some people that could be considered a controversial topic, but the reality is,[...]

Stuffed Mushrooms

One of the most rewarding aspects about writing these articles for the Reading Eagle is the feedback I get from[...]

The Rule for Healthy Cooking: Every Ingredient Matters!

While the epidemic of chronic disease continues to sweep our country, every day we learn more about how industry lamentably[...]

Learning to Love Legumes

When people are moving toward a plant-based way of eating, they often ask questions like “will I get enough protein?”[...]

healthy snack

A Pot of Gold: The Class Snack

The elementary school classroom. It’s a wonderful and joyous place filled with energy and dedication from teachers. It’s also filled[...]

Eggplant Kimchi Tacos

I’m definitely an east coast girl. I say that because I used to be the type of person who had[...]

The Mini-THON

[column size=”1-2″ last=”0″] Salad Ingredients Lettuce (I used romaine) Carrots (shred or julienne in your food processor) Kalamata Olives Asparagus[...]

The Plant-based Waldorf Salad

The internationally-renowned Waldorf Astoria, New York’s luxury hotel known for it’s grandeur and elegance, is the inspiration for the century[...]

The Outrageous Vegan Brownie

I’m calling this the “better” brownie because lets face it, it’s still a brownie! A brownie is obviously not a[...]

Super Bowl Party Dip

Everyone seems to be talking about flax seeds lately, and with good reason. Flax seeds have a mild, nutty flavor[...]

Butternut Squash Soup

A version of this article was printed in the Reading Eagle on January 1, 2014. It’s so silky and sweet,[...]

Mini-muffins: Exquisite taste in a tiny portion

This article was printed in the Reading Eagle on December 18, 2013. Sweet. Salty. Sour. Bitter. Every exquisite bite you’ve[...]

Spicy Cauliflower Salad

This recipe appeared in the Reading Eagle on January 15, 2014. What you haven’t tried yet may surprise you! If[...]

The Sweet Truth: Making Bitter Greens Palatable

This article was published in The Reading Eagle on Wednesday, December 4, 2013. Find it in the Berks Country Magazine[...]

Debunking the Carb Myth

This article was published in the Reading Eagle on November 6, 2013 (click here to view in a pdf or[...]

Happy, Healthy Halloween!

I know that not everyone is as obsessed about what is fed to their children as I am, but I[...]

Noodle Soup Minus the Chicken

I didn’t intentionally set out to write a blog about chicken-less noodle soup, in fact, I didn’t even consider it[...]

Vegan Chili

When everybody thinks they’re a nutritionist, it can be hard to separate fact from fiction. The food choices you make[...]

Fig-Orange Jam

Fig and orange is a classic Italian combination of holiday flavors. I feel very fortunate that my dad has a[...]

How I stock my plant-based pantry

Note: A modified version of this article printed in the Reading Eagle Newspaper on Sept. 25, 2013. The ancient Chinese[...]

Green Goddess Salad

This recipe was featured in the Reading Eagle on August 14, 2013, and it was also featured in the program[...]

Fall Harvest Slaw

I posted this recipe back in the spring, but I think autumn is also a great time to take in[...]