YOU GUYS! This waffle recipe is 😍😍😍 My old go-to recipe had to be temporarily retired since I can’t have eggs (food sensitivity while my stomach heals) and I didn’t think a vegan egg would allow the …
Buckwheat Granola
I know I start pretty much every blog post with “this is our favorite”, but that’s because I’ll never share anything that isn’t our favorite! That being said, this is my latest favorite granola! It’s …
Chocolate Raspberry Truffle Cakes
If you’re thinking I post an insane amount of Sweet Laurel recipes on here, you’d be correct! She is our go to for recipes, especially dessert because they are all refined sugar free and always …
Cauliflower Walnut Taco Meat
Any time I cook a meat replacement, my husband gets pretty nervous, but I always pleasantly surprise him! According to him, this doesn’t taste like meat, but is amazing! I have to agree with the …
Mint Chocolate Chip Ice Cream
I LOVE this ice cream! It takes abt 5 min to whip up, 20 or less to churn in your ice cream maker (depending on what kind you have) and is healthy!!! I love having avocado in this, not because it …
Cauliflower Gnocchi
First, I know I always specify this, but I likely always will until I’m 100% sure I’m 100% understood. Anything I post with veggies subbed for other ingredients will NEVER be to make it less …
Vegan Walnut Pesto
A few months back, I took an EverlyWell food sensititvity test and it showed I had food sensitivities to tomato, gluten (obviously), and dairy among other things. For someone who loves pasta this was …
Nutty Harvest Honeycrisp Kale Salad
This salad recipe is from How Sweet Eats. What this picture doesn’t do justice to is the homemade clumps of nuts, that are so mouth-watering incredible. As I’ve mentioned before, I like lots of …
Mushroom Wild Rice Soup
Today’s recipe is from Pinch of Yum! I love her recipes and I love this wild rice soup so much! And it’s easy and fast- the perfect meal! I made some adjustments to make it gf and df and subbed the …
Churro Bars
These Churro Bars are from Sweet Laurel. They’re actually a recipe from her cookbook, but I’m only publishing it here because she also published it online here at Tasting Table. Here’s a video here …