Plant-Based Chocolate Pudding – with Video I made this recipe after having an abundance of avocados leftover and wanted to use them before they turned brown. There is a “secret” ingredient that makes this completely plant-based chocolate pudding – or chocolate mousse if you’re being fancy! – have the same richness and mouthfeel of a pudding made with dairy.  It’s […]

White Bean Garlic Rosemary Spread

If you’re in a hurry, this spread comes together super-fast and works as a dip, to dollop on pasta, or to add to an Italian-inspired Buddha bowl. Tonight I used it to spread on a crusty loaf of bread and my husband dropped a healthy serving onto his pasta. I always have these ingredients on […]

Cast Iron Skillet Granola

If you’re looking for an easy way to make sugar-free, oil-free granola and make sure it’s perfect every time: make it on the stovetop. I have recipes for granola in the oven, which is where I normally have made it, and in the crockpot that I developed for my cookbook, but this way is the […]

Classic Breakfast Potatoes

I served these delicious and simple breakfast potatoes with my homemade ketchup – recipe (coming in my second cookbook due Summer 2021): Ingredients 2-4 medium russet potatoes, peeled and diced 1/2 medium onion, diced 1/2 bell pepper, diced Olive oil or veggie broth 1 teaspoon fresh rosemary, chopped 1 teaspoon garlic powder 1/2 teaspoon paprika […]

Eggplant Rollatini

I teach a Meatless Monday cooking class to high schoolers online. One of my students requested Eggplant Rollatini and said it’s her favorite dish. So we made it in class and it was fabulous! I usually feel ambivalent toward eggplant, but this is one eggplant recipe I am very proud of because it came out […]