Sign up for the Monday Morsel!
This apple pecan farro salad with apple cider vinaigrette is an easy, vegan lunch or dinner and perfect for fall! Salads are not just for summer. You can enjoy salads all year long, and fall is a great time to flip the salad switch and take advantage of all the seasonal produce available. It’s also…
Read More »
This Chai-Spiced Chia Pudding with collagen combines warm spices in a cool, creamy pudding that’s perfect for a quick breakfast or snack. This post is sponsored by my friends at Sprouts Farmers Market. I shared this chai-spiced chia pudding for this month’s cooking demo at Sprouts. The theme was all about fall superfoods. Tasked to…
Read More »
I got caught up in the pumpkin craze this year and may have purchased a few too many cans. So, it’s forced me to get creative. I hope these ideas inspire you to do the same! Here are my tips for using up leftover canned pumpkin puree. If you are staring at a half used can…
Read More »
This easy vegan pumpkin lentil curry will nourish your body and warm your soul. Made with coconut milk for a luscious texture and perfect over rice, this meal is ready in 30 minutes! I’m back with one more pumpkin recipe! And maybe I will move on. This vegan Pumpkin Lentil Curry is ready in…
Read More »
This 20-minute Pumpkin Pasta with Toasted Walnuts & Spinach is perfect for fall! This creamy pumpkin pasta with toasted walnuts and spinach dish is as flavorful as it is nutritious. Serve it for a fall dinner party or quick weeknight meal. I shared this creamy pumpkin pasta with a room full of people at my…
Read More »
This chipotle chickpea taco salad is packed with pepitas for crunch and tossed in a creamy avocado cucumber dressing. This easy vegan salad is filling and flavorful! I’ve been teasing this vegan chickpea taco salad for a few weeks now. I’m happy to finally get it up on the blog. I was compelled…
Read More »
This homemade arugula walnut pesto is easy to make. Use up leftover arugula or other greens to prevent waste. It makes a flavorful spread, dip, or pasta sauce. I have a confession. I will make pesto out of any green. It’s my favorite way to use up greens before they go bad. Last week, I had…
Read More »
This healthy pumpkin spice granola tastes just like fall! It’s made with no refined sugar and is packed with heart-healthy fats and fiber! This recipe is sponsored by my friends at Sprouts. I caved. I’ll blame it on Starbucks. Now. I haven’t stepped foot in a Starbucks in at least a year. But they dropped…
Read More »
This slow roasted tomato and basil pasta with pine nuts will help you use up late summer tomatoes and basil for a simple and delicious dinner! | It’s the unofficial end of summer. Tomatoes are still plentiful and sweet. Though everyone is starting to crave cool fall weather, boots, and all things pumpkin, I’m celebrating the…
Read More »
This Crunchy Cashew Cabbage Salad with toasted sesame dressing is an easy weeknight dinner that’s ready in 10 minutes. It’s a filling meal that’s a little sweet and a lot crunchy! This post is part of my ongoing partnership with Sprouts. With shredded red and green cabbage, carrots, and edamame, this salad is packed with color and…
Read More »