This cake is vegan and gluten-free. We used a mix of almond and oat flour to bake this bright and sweet cake. The creamy vegan vanilla cashew frosting is easy to make so don’t be intimidated if you’ve never made cashew creme before. Enjoy!
Entrees, sides, desserts; snacks and smoothies; breakfast, lunch, dinner. All recipes are dairy-free and low FODMAP friendly; most are wheat-free and sugar-free too!
This one is so easy – chop and combine 2 mangoes, 3-4 green onions, 1 jalapeno pepper, tablespoon of freshly squeezed lime juice, Kosher salt, and freshly ground black pepper to taste. Simple, sweet, spicy, and delicious. I baked a batch of homemade corn tortilla chips for dipping. This recipe […]
I was preparing dinner for one, so I wanted to make something fast, inexpensive, and delicious. A lovely olive oil and balsamic vinegar dressing fancies up this simple salad, made of pantry staples – canned chicken breast and canned cannelloni beans. This salad is fresh and light on a bed […]
This is a beautiful vegan dip that could just as easily be served as a sauce over a veggie and rice dish. I roasted a bunch of broccoli and used it as a dip. The ginger is refreshing and the cashew creme is super-smooth.
Coconut oil gives this rice side dish a tropical flavor, and the toasted nori crumbled in adds an umami flavor; combined this rice is pure heaven. No exaggeration. I ate it stand alone for lunch, and also paired it with two fried eggs for breakfast the next day. This recipe […]
This is in my top-ten salads of all time. Savory, tangy dressing lightly coats chopped greens, bacon, and shredded chicken. The sweet roasted potato offers a fantastic contrast, with it’s own savory homemade Tahini Butter (with Miyoko’s vegan butter).
These Peanut Butter Banana Muffins (no dairy or wheat) are perfect for a breakfast on the go, pre-run snack, or post-workout recovery. Actually, they’re great as an anytime snack, and since they’re low in sugar, there’s no justification needed to enjoy!
This is a happy compromise meal – my sons love spaghetti and meatballs; I love veggies. Enter turkey meatballs mixed with shredded zucchini! Use any tomato sauce and spaghetti (or spaghetti squash) you prefer; we went with a gluten-free brown rice noodle.
We used rice noodles instead of traditional wheat-based cu main or udon for this version of the Chinese Sichuan noodle dish. We made this specifically for weekday lunches, as it’s easy to portion and travels well. We also added steamed broccoli since the original recipe didn’t include any veggies.
We wanted to love this easy one-pan meal, but the flavors didn’t quite mesh together. If we were going to make this again, we’d use a combination of yellow potatoes and turnips to partner with the apples, instead of fennel. We’d also keep the oven at a constant temperature and […]