Pumpkin Seed Kale Pesto is a wonderful sauce to make in the fall and winter months. It’s quite versatile, but especially delicious when paired with fresh linguine, creamy burrata and toasted breadcrumbs. My morning was shaping up to be one …
Moist and bursting with flavor from a variety of mushrooms and crispy sage, these Cornbread Stuffing Muffins are an imaginative way to serve stuffing! This post is sponsored by my friends at Sweet Earth Enlightened Foods. Halloween’s officially a wrap, …
Vegan Cookie Dough Cheesecake Bars have a silky smooth cheesecake filling made from cashews, studded with chocolate chip cookie dough bites and a pecan-based baked crust. They are a surprisingly healthy dessert! No one is as excited about these Vegan …
These Sweet Potato Coconut Chai Muffins are gluten free! Fresh pureed sweet potato and coconut milk give them a moist, rich texture, and chai spices both in the muffin and the icing impart a wonderfully warming flavor throughout. I don’t …
Miso & Butternut Squash Carbonara – a vegetarian, fall rendition of the Italian classic with toasted walnuts, crispy sage and an unexpected punch of umami goodness from miso paste. I’m putting a little pause on all things pumpkin for the …
