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Udon Noodle Stir-Fry with Sesame Broth
9 months ago

Udon Noodle Stir-Fry with Sesame Broth

By  •  Main Dish

Udon noodles, as you probably know, are Japanese-style wheat noodles. On the surface, they seem a lot like Italian pasta, and the two are more similar than different (both are wheat-based noodles). The main difference is that udon are made with a different type of wheat that results in a softer, more “plump” texture when cooked. You would traditionally serve udon in a full soup broth, but I didn’t like …
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Arugula, Grapefruit, and Avocado Salad
10 months ago

Arugula, Grapefruit, and Avocado Salad

There is no question that grapefruit + avocado is one of the best and most underrated flavor combos this world has to offer. It’s probably not something you’d expect, and it’s a bit counterintuitive, but the sweet acidity of the grapefruit with the creaminess of the avocado is heaven. In this salad, I’ve also added a few other supporting characters like arugula, chopped mint, deglet noor dates, and a drizzle …
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Alfredo Sauce 2.0 with Cauliflower and Cashews
10 months ago

Alfredo Sauce 2.0 with Cauliflower and Cashews

By  •  Main Dish

This isn’t the first time I’ve posted a vegan Alfredo sauce recipe. In fact, it’s not even the second time. But I think this one is the best. What we have here is a simple 8-ingredient mashup of all the best cream sauces I’ve made over the years. It’s part cauliflower Alfredo (which everyone knows about by now), part cashew Alfredo, which is super creamy but really high in fat …
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Easy Single-Serving Almond Cakes with Maple Glaze
11 months ago

Easy Single-Serving Almond Cakes with Maple Glaze

By  •  Dessert

Almond flour isn’t something I use too often, but it’s a great ingredient. Since it’s just pulverized almonds, it isn’t a real flour that will absorb water and rise in backed goods, but combined with wheat flour, it adds a great flavor and rich but fluffy texture. Today, we’ll be using it to make a fluffy French Almond Cake, just like Julia Child’s. Except nothing like Julia Child’s. This vegan …
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No-Tuna Chickpeas and Shells
11 months ago

No-Tuna Chickpeas and Shells

By  •  Main Dish

If your freezer is now stocked with bags of freshly-made chickpeas after my tutorial a few weeks ago, I can’t think of anything better to do with them than make this super-simple chickpea tuna salad, which is great on sandwiches or salads, but also makes some amazing no-tuna & shells. In all honesty, I remember tuna and shells tasting super gross when I was a kid. Mayonnaise and canned fish …
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How to Cook (and Freeze) Dried Chickpeas
12 months ago

How to Cook (and Freeze) Dried Chickpeas

By  •  Basics

I recently started cooking my own chickpeas from scratch instead of buying them canned and there’s at least 37 really good reasons to do this. For example: – They taste a million times better – They cost a fraction of canned chickpeas ($1.60 per pound, or about 4x cheaper) – You can control the sodium – No added chemicals, preservatives, or weird stuff like BPA from the can liners. – …
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Easy Orange Glazed Tempeh
12 months ago

Easy Orange Glazed Tempeh

This orange tempeh is definitely the most authentic vegan substitute I’ve ever made for orange chicken. There’s layers and layers of delicious orange-soy glaze baked into thin strips of tempeh. Even better, it requires just six natural ingredients like fresh orange juice, and only takes about 30 minutes to bake the amazing glaze into the tempeh, which is the perfect amount of time to cook up some rice and slice …
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Chocolate & Cherry Matcha Energy Bars
12 months ago

Chocolate & Cherry Matcha Energy Bars

Three of my favorite flavor combos are chocolate and cherry, matcha and cherry, and chocolate and matcha. I figured I’d try putting them all together into one epic larabar-style date + nut bar and see what happened… They turned out incredible! What I love most about these bars (in addition to having just 6 simple ingredients and taking less than 5 minutes to make) is the layers and layers of …
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