Easy vegan turtles with 4 ingredients in less than 10 minutes. Oil-free, gluten-free, and refined-sugar-free, these turtles are the ideal treat!
Summer calls for no-fuss desserts that you can whip up in under ten minutes.
Bonus points if they’re cute enough to entertain with.
If you love dipping your dates in tahini or nut butter like I do, you’re already half way to making these 4-Ingredient Tahini Date Turtles.
Let me guide you to the next level of turtles, friends.
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Simple strawberry muffins packed with fresh strawberries and hemp heart protein. Naturally sweetened with unrefined coconut sugar. Perfect to meal prep!
Happy Father’s Day, friends!
I love the challenge of taking old family recipes and making them new with fresh updated ingredients.
Altering the original recipe for my mom’s Strawberry Bread to make gluten-free, oil-free, and refined sugar-free muffins might be the best dad’s day gift ever.
I see you, Strawberry Hemp Hearts Muffins.
And so does dad.
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Green and grain-free chickpea salad wraps made with an avocado and almond milk yogurt base. These wraps are perfect for a light refreshing lunch!
It’s HOT here.
I open the windows in the morning to let warm air in while slurping down a frosty shake, quickly shutting them post-brain freeze because it’s just too humid.
It’s all OK because I have the perfect recipe to share for a heat wave.
Two firsts are going down with this post— first wrap AND first chickpea salad!
I’ve been making these Green Chickpea Salad Collard Wraps for the perfect light yet satisfying summer plate.
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Delicious banana-free smoothie bowl with frozen pitaya, berries, and sweet bell pepper. Perfect for a unique sweet breakfast or snack.
It’s Smoothie Bowl season!
By now most of you have tried throwing a handful of kale or spinach into the blender, and you might even be on the frozen cauliflower train, too.
So I was thinking it’s time we branch into some more distinctive veggies.
Are you ready for a sweet graduation?
Allow this Pink Pepper Pitaya Smoothie Bowl to be the perfect peppery introduction.
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Summer inspired macro bowl starring beets, quinoa, raw veggies, and a date-sweetened beet tahini. Perfect for warm weather lunches and meal prep!
Is it summer yet?
OK, so, not officially, but the signs of summer are all here.
My comfy flip flops evicted the TOMs and boots resting on my shoe rack, big bulbous green watermelons are parked at grocery store entrances, and our local pool down the street is splashing with activity.
You can totally see summer in my bowls, too.
I’m currently loading them up with raw vegetables and brighter dressings to welcome summer with open arms.
You’re going to love this Summer Beet Macro Bowl with Sweet Beet Tahini to BEET the HEAT.
(Sorry, I had to.)
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Plant-based pizza made with a butternut squash crust topped with hummus and roasted veggies. Perfect for a healthy pizza night to share!
In high school my favorite pizza was pineapple pizza.
Not Hawaiian, but plain pineapple.
I loved the unexpected sweetness of the pineapple paired with the salty tomato sauce and cheese.
“Hi, I’m Lauren, I like pineapple pizza.”
It was one of those trademark “likes” I made a part of my identity.
My pizza tastes have changed over the years, though, and now I’m all, “Hi, I’m Lauren, check out this Butternut Squash Pizza with Kale Pesto Hummus that completes me.”
Guys. It’s going to complete you, too.
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Hearty plant-based bowls with easy pickled cabbage, pea pistachio pesto, toasted quinoa, and herbed tofu. The perfect nourishing bowl for spring lunch.
A few years ago Dan and I ate at an eclectic restaurant down the street that was big into pickling.
I was beyond excited to eat there, because it was one of those rare places that had several completely vegan dishes.
So I ordered a seasonal dish with pickled pumpkin, because, pumpkin anything, right?
Well, let’s just say that I’m now a firm believer that some things should remain un-pickled.
Cabbage, however, is not one of those things.
These Pickled Cabbage Quinoa Bowls with Pea Pesto are fun, fresh, and perfect for Spring.
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1-bowl healthy cookies made with chickpeas, peanut butter, and Japanese yam. Sweetened with maple syrup and your favorite jam.
Remember that time I made Spiced Cashew Chickpea Cookies and ate them all the time?
They’re my absolute favorite snack cookie because they’re so moist, low in sugar, packed with protein, and totally portable!
Well, after eating tons of those perfect little morsels on the go, there was one fateful day where I decided to sit down and spread a bit of jelly on top.
This made the cookies even more moist and delicious, so I’ve been dunking them in fruit spreads ever since.
I set out to create PB & Jam Thumbprint cookies to share my news finds, but found I had half of a steamed Japanese yam in the fridge,
And jam rhymes with yam, so…
PB Jam ‘N’ Yam Cookies happened.
I think you should make them happen, too.
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Simple and refreshing No-Bake Strawberries ‘N’ Cream Tarts made with 5-ingredients complete with a date nut crust, coconut cream filling, and fresh berries.
Happy Memorial Day weekend, friends!
I’m so excited to spend this weekend in town with friends and family, and maybe checking out the pool.
You’ve probably seen dozens of colorful fruity creations all over social media lately, looking so fancy and fresh.
Tarts are supposed to be fancy, right?
What if I told you tarts could be both fancy and incredibly easy to make?
These No-Bake Strawberries ‘N’ Cream Tarts come together in less than 30 minutes without turning on your oven.
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Cozy plant-based bowl with quinoa, baked kale, and crispy chickpeas in a delicious oil-free tahini dressing with pops of pomegranate and pumpkin seeds.
Yesterday it was 93 degrees here and there was a brief period where I had the doors open (not realizing that it was actually over 90 degrees) and the oven on, roasting stuff.
It got hot fast, friends.
But the eats were worth it and Harper loves hanging out on the balcony, so I’m not complaining.
You’ll want to turn your oven on too, to make this Garlicky Chickpeas & Kale Bowl with Creamy Tahini, but don’t worry, it comes together in under 30 minutes.
I bet you already have the basics in your cabinet and the garnishes are totally customizable, so let’s get bowl-ing, shall we?
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