Apple pie infused water will help you hydrate in wintertime

Nut-free, chocolate chip keto fat bombs with sunflower seed butter

How to make vegan nutella from scratch (+a pumpkin pie swirl recipe)

These vegan Sweet Chili Vegetable Tacos are the best way to eat your veggies. Don’t skip the tangy sunflower sauce!

This Sheet Pan Hoisin Tofu recipe is kind of like a stir fry, without the stirring! It’s great for weeknight dinners or meal prep.

Hormone balancing pumpkin spice latte

Made with za’atar roasted vegetables and chickpeas, parsley tahini sauce, and pomegranate seeds, these bowls are a celebration of fall.

Homemade ginger tea and its health benefits

This Moroccan-Inspired Sweet Potato & Chickpea Stew is a plant-based dinner that comes together in minutes. Great for meal prep too!

This Overnight Fontina Mushroom Strata is the perfect savory brunch casserole. Assemble the night before and bake in the morning!

Brussels sprouts and apples are an unexpectedly delicious duo – and they’re especially good on this pizza with walnut pesto and fontina.

This protein-packed fudge is made with hemp seeds, along with superfood ingredients turmeric and bee pollen.

Not a fan of soupy chili? This veggie-packed chili is hearty and filling – and it freezes beautifully too. Vegan + Gluten-Free

Vegetarian Italian sausage, broccoli and garlic are roasted on a sheet pan,& tossed with pasta and marinara in this 5 ingredient dinner.

With nearly 5 grams of protein in each little ball, 4 different seeds, and vitamin-packed pumpkin, these bites are a super healthy snack.

Made with whole wheat flour, oats, Greek yogurt and bananas, these chocolate muffins are totally acceptable for breakfast.

Everything you need to know about cooking with seitan, a plant-based protein with 21 grams of protein per serving!

With maple apples, caramelized onions, smoked cheddar and tempeh bacon, this sandwich is packed to the brim with flavor.

A beginner’s guide to growing your own sprouts in a mason jar.

The perfect meatless fall dinner: creamy blue cheese polenta with spinach and slow-roasted tomatoes.

This 5-ingredient soup is easy (and quick!) enough to make for a weeknight dinner. Vegan + Gluten-Free