Farro Risotto – healthier and easier than traditional risotto!

Frozen Banana Pops- easy healthy snack, great for adults or kids! Easy to make a gluten free version too!

You will never believe how this “3 milks” cake is transformed into a healthy, vegan dessert that’s even better than the original!

Healthy Chocolate Cornmeal Waffles

Gluten-free Beet, Quinoa and Chickpea Veggie Burgers.

Vegan and gluten-free breakfast bars, adapted from the Smitten Kitchen Cookbook.

Irresistible gourmet, vegetarian nachos made with blue corn chips and a colorful assortment of vegetables. Serve with radish guacamole.

Sprouted sourdough bread for Fabulous Fermentation Week.

Rich, gooey, brownie-like chocolate cookies stuffed with peanut butter chips.

Chobani’s fabulous vanilla chocolate chunk muffin with a whole grain twist!

Wonderful Waffles – Whole grains never tasted this good before!

Healthy, antioxidant-packed muffins with clementine glaze.

Carrot Cake Protein Muffins that are delicious and healthy just in time for breakfast.

Toasted Oat, Coconut, and Quinoa Granola.

Blueberry-Nut Overnight Slow Cooked Steel Oats

All the flavor and fluffy texture of the NY deli cookie made healthy and vegan in your home!

Barley risotto w/ marinated feta from Ottolenghi & Tamimi’s Jerusalem cookbook.

Rosemary & Sesame bread baked in a Dutch-Oven to mimic a hearth oven for a crisp crust.

Meyer Lemon Iced Baked Donuts…only 121 calories each!

A lovely two-in-one barley breakfast. A porridge and leftover porridge pancakes served w. blood orange and maple lazed almonds

Yeasted Belgian Waffles… a sign of spring!

Soft and chewy buns made with honey, oats, whole wheat flour… and beer!