Bacon Wrapped Pork Tenderloin

Pecan Praline Thumbprints

Crumb Buns

Edamame & Mint Sesame Soba Noodles- A quick and very easy sesame soba featuring fresh mint, almonds, and edamame.

Grilled Vegetable Sandwich

Balsamic Farro Salad w/ Dates & Beets- It’s a unique and stunningly delicious flavor profile. The tastiest way to use up those beets!

The very hungry burger- A well-rounded, completely terrific everyday burger. Adapted from A Modern Way To Eat. Vegan!

Chocolate Cherry Gogi Bars from the book, Superfood Snacks!

Frittata Quinoa Casserole – This recipe also couldn’t be easier. A great side or breakfast that’s quick, simple, and nutritious. Vegan!

Butterscotch Budino

Jade Greens – This is a wonderful little side dish and a great way to “clean the fridge”! Vegan and clean eating!

Zesty raw almond sauce from the new Plant-Powered Families cookbook

Mega Mallow Coconut Brownies

Cheesy Pizza Bombs – Ooey, gooey, warm, and yummy. From my post on “Maddi’s Fridge,” a thoroughly delightful picture book by Lois Brandt

Pomegranate Gin Fizz – Blended with fresh pomegranate seeds and a floral gin made from grapes. Topped with fuzzy water.

Affogato (in Danish)

Noodle Salad w/ Peanut Sauce from “How To Be Vegan” check out this creamy and rich noodle salad.

Whole Wheat Chocolate Chip Cookies (and a review of the cookbook, Seriously Delish)!

Matcha Mint Chia Pudding – A smooth and creamy pudding made with chia seeds and non-dairy milk starring bright green matcha

Restaurant review of 3 Michelin *** Martin Berasategui in San Sabastian, Spain. Molecular gastronomy at its finest!

These grilled chicken and comte cheese wraps are perfect for those summer picnics and barbecues.

BEAN & KALE MISO DIP – A quick and healthy dip for crackers, veggies, or to spread on a sandwiches. Nutritional powerhouse!