Perfect Plant-Based Pancakes

  Whole food plant-based pancakes: There’s nothing not to love about ’em!  These pancakes are free of oil and dairy, and they’re so fluffy and light they almost float off the pan. Serves 2 Ingredients: 2 Cups 100% whole wheat flour 2 Teaspoons aluminum-free baking powder 1 Teaspoon cinnamon 2 Cups unsweetened almond milk (or…

Ultimate Lentil Burgers

It’s all in the name for these burgers-this is the “ultimate” lentil burger recipe!  The burgers met with vigorous approval from family, including a formerly carnivorous man.  Every once in a while my husband craves the texture and heartiness of a meat-like meal.  These burgers do the trick!  I recommend spreading avocado on your toasted…

Penne Pasta with Arugula Pesto and White Beans

Traditional pesto is made with basil and parmesan cheese.  The cheese is not part of a plant-based diet (did you know that parmesan cheese is one of the most acidic foods?), and my garden basil plants are not up yet.  Fortunately for me and my family our local farm has arugula harvested in abundance this…

Peanut Butter Swirl Black Bean Brownies

It’s a snow day (one of many this winter on the east coast)!  To sustain and delight my family I whipped up these awesome black bean brownies.  Hubby said they are the best brownies he has ever had, period.  They are nutritionally dense: just one tablespoon of ground flax seed provides a full day’s dose…

Saturday Night Pizza & Cake!

Pizza and cake???  Yes!  It’s getting close to our daughter’s first birthday.  We are having a small party of family and friends for her, and I wanted to test our her birthday cake recipe.  What a treat for a Saturday night.  Why not have a little family pizza party too?  The great thing about eating…

Spinach Farfalle Salad

This dish is a family favorite.  We adapted it to a whole foods plant-based diet by using 100% whole wheat pasta and leaving out the usual olive oil and feta cheese.  Be sure to use olives packed in water, not oil. Ingredients: Box whole wheat bow-tie pasta, cooked according to package directions 2 Pounds fresh…

Baba Ghanoush Lettuce Wraps with Marinated Tomatoes & Toast

Before switching to a whole foods plant based diet, one vegetable was pretty much a mystery to me: eggplant.  It looks so purple, round, and friendly, but how to eat it?  I had experienced it only in cheesy, mushy eggplant parmesan. Now I love eggplant!  I use eggplant in veggie burgers and “meat”balls.  It has…

Quick Breakfast

Did you ever have leftover pizza for breakfast?  It’s the best! We made this pizza last night.  The crust is 100% whole wheat, topped with home made pizza sauce, black olives, broccoli, and crumbled tofu.  With the last bit of tofu I made a quick curried breakfast scramble with spinach.  We had some cooked pearl…

Top 3 Ways to Cook Without Oil

A few months ago when I first heard about a whole foods plant based diet I learned that oil was not part of the diet.  “But how do you cook?” I thought.  “What about sauteing onions?  Or baking bread or muffins?  Won’t everything stick to the pan and be dry?” My mind was blown when…

What’s for Dessert? Fig Bars

Being a new mom gets you an instant pass into a giant club of other friendly moms.  I’ve never been so welcomed anywhere in my whole life as I am *everywhere* that there are other moms.  The network of support is amazing.  I have my prenatal yoga group that is becoming a postnatal yoga group…

Pasta with Peas and “Alfredo” Sauce

My wonderful husband bought us some cute heart-shaped whole wheat pasta to enjoy for our Valentine’s Day dinner.  I decided to serve it with peas and dairy-free “alfredo” sauce, as well as a side of sauteed spinach.  It turned out great!  While your pasta does not have to be heart shaped 🙂 it should be…