For my last meal with kale in a decade (dramaticcccccc) I used the rest of this tahini miso dressing with kale, spiralized butternut squash and pecorino romano. And that’s the last time I had vegetables.  Ever.  The end. Ok not really, but I was trying to polish off all the food in the house without buying anything new, so as a result the produce drawer has been deserted for quite a while.  We are starting off summer with a bang and hitting the road.  But because I am SO anti food waste, I made sure… Read more >

Kyle was gone earlier this week and look what he came home with!? Breakfasts have been different lately.  I’m really into starting the day with fruit right now and I can’t seem to get enough berries (but then I add nut butter to hold me over). So when Kyle brought the crate home I was in heaven. I also made chia jam. With a bit of shaved ginger for some extra zing. Then I baked these muffins, which are made with tapioca starch and coconut flour.  I made some tweaks and although they look a… Read more >

Nasoya just came out with a new tofu product that I think could make packing lunches (or eating them at home – whatever) SO MUCH EASIER. Toss’ables are pre-marinated cubed tofu chunks that are ready to go for whatever meal you want to add them into!  The balsamic vinaigrette especially caught my eye because my favorite vegan Winter salad called for balsamic dressing so the tofu would go PERFECTLY with the salad, not to mention it would add 14 grams of plant-based protein (per 3 oz. serving). Score! Both flavors of toss’ables are gluten free… Read more >