Mini Red Lentil Patties with Dill, Parsley and Mint

This dish is a cold appetizer that I love to have around the house for when I'm feeling the need for something filling, full of protein, but light on the gut. These lentil patties are served cold and full of flavor from dill, parsley, and mint. Packed with protein and fiber, the lentil patties manage to stay fat-free - no oil or butter added ....more

Kitchen Sink Baked Vegetables

Most of my meals either star or feature a bounty of vegetables. So, come the end of the week, I’m left with a few odd carrots, onions and peppers rounding their last leg. What to do with an incomplete stock? ...more

Vegan Quinoa Stuffed Peppers

I come from a family that loves to stuff vegetables, from grape leaves to zucchini to eggplant to peppers. Often, these recipes call for white rice, but I like to change it up a bit and up the ante on fiber and protein with high-quality grains or seeds, like millet, brown rice or quinoa. This recipe for Quinoa Stuffed Peppers is warm, comforting and full of unique flavors ....more

Coconut Milk Salmon Recipe

Coconut milk and fish are a match made in heaven, but it is often mostly reserved for white fish. However, coconut milk also pairs well with salmon, a hearty, meatier fish. Together, the coconut milk and salmon make for a healthy-fat machine! ...more

Roasted Pumpkin Soup Recipe with Coconut Milk, Ginger & Maple Syrup

Spare a pumpkin from being carved and use it to make a homemade pumpkin soup recipe that is incredibly easy to put together and packs in robust flavors from coconut milk, ginger, pepper, onion and well, pumpkin itself. Each slurp is creamy, spicy and light all at the same time. Because of the heaviness (the healthy kind) from the coconut milk, a bowl of this soup is enough to satisfy you for hours and makes for a great lunch, snack or light dinner ....more

Vegan Carrot and Zucchini Bread (With Spelt and Agave)

Nothing makes me happier than a healthy dessert. I always need something sweet after dinner, but I get bored of dark chocolate after awhile and want something with a different, lighter consistency that I can feel fuller from as well as keep me excited. This Vegan Carrot and Zucchini Bread is made with spelt for texture, agave for sweetening, coconut milk for richness and flax eggs to hold it all together ....more

Cauliflower “Buffalo Wings”

My newest obsession just entered my kitchen - Cauliflower Buffalo Wings. They are spicy, tangy and deep in flavor and texture to satisfy just about everyone in the household, even Dad! They are not vegan, because of the butter, but you could most certainly use a vegan butter to take out all animal products ....more

The Ultimate Vegetarian Meatballs

Go veg on your meatballs with this quinoa and fresh vegetable-based version, which is dense, spicy and filling. You don't need meat to get that "meaty" texture and deep taste and you do your body a huge favor by opting for the occasional vegetarian swap. I enjoyed these vegetarian meatballs in a pasta, but feel free to use them in sandwiches, wraps, salads and casseroles ....more

Blanched Escarole and White Bean Appetizer

This recipe for escarole and beans combines comfort with nutrition. The beans are packed with fiber and protein while the escarole is in a league of its own in terms of body-loving benefits. Cooked together and served warm, the two make for an easy snack or meal ....more

Swiss Chard Veggie Burger Recipe

In another attempt to make a veggie burger, I move on to a new base. Usually, a bean or legume foundation makes a hefty burger with enough density and thickness to sustain the expectations we have for a burger. However, experimenting is key in order to find new and improved ways to enjoy a burger, but without all the heft ....more