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I love this time of year but it’s definitely a little crazy! You PROBABLY have a bunch of thanksgiving leftovers that you want to eat in fancy sandwich form (bless the moist maker!) but in the off chance that you are sick of turkey sammies…here is a yummy way to transform your holiday fare into something new. And boy oh boy was this a big hit. Creamy Coconut Curry Turkey Soup [gluten free, dairy free, soy free] 2 tbsp olive oil 4 cloves garlic 1 small red onion, diced 2-3 cups turkey, shredded (or chicken/chickpeas)… Read more >

Ever since Gena’s cookbook introduced me to the combo of lentils and roasted cauliflower I have been super into it. For this meal, the only real effort in terms of prep was roasting the cauliflower and making the dressing. Beyond that it came together quite quickly, especially since I cooked the lentils in the rice cooker. The dressing was a cross between a vinaigrette and a creamy dressing, thanks to the tahini. I basically kept the ratio I typically use for vinaigrettes, but used tahini instead of oil. I used apple cider vinegar as my… Read more >

This kale salad with wild rice, roasted delicata squash, and roasted walnuts was super yummy so I thought I’d share. I finally found a second to blog! Let’s celebrate! Another feat worth rejoicing? I finally broiled walnuts without setting off the smoke detector! I feel like 99% of the time I am racing to the oven to rescue nuts on the verge of turning to ash, even though I always set the timer. Why am I continuously thinking I can multi-task with this?! The rest of the meal was pretty hands off. Delicata squash is… Read more >