As mentioned earlier this week on my Instagram account, the Kelly girls have decided to shrink our waistlines a bit this summer with meals that fall in the 300-400 calorie range. We’re focusing on nutrient-dense ingredients and becoming more mindful of portion size, calories and budget for each meal. It’s been so much fun working…
Recipe
Almond Alfredo Kale Pasta
What could be better than a creamy plant-based dish thrown together in less than 30 minutes? My creamy, vegan Almond Alfredo Kale Pasta is an impressive go-to recipe for anyone with limited time. Although there are days I enjoy tinkering in the kitchen, most of the time our meals consist of a mad dash to get…
Summer Fruit Cheesecake Tarts
As we approach the end of another school year and begin transitioning to summer, I find myself craving the fruity gifts of the season. My Summer Fruit Cheesecake Tarts mark the beginning of another juncture in our lives, one with older kids (now adults), a teenager that will undoubtedly want to take the car anywhere and everywhere, and…
Sunflower Not Butter
If you’re like me, striving to do the right thing by food isn’t always easy. Every day another study comes out with more bad news about our favorite foods and the impact those foods may have on our bodies. Today I’m sharing a simple recipe for my Sunflower Not Butter, an interpretive solution for what…
Vegan Hollandaise Sauce
Who doesn’t love spring vegetables, especially when drizzled with our Vegan Hollandaise Sauce. As a simple side, or part of your main dish, these beautifully roasted carrots and asparagus are absolutely delicious. Served warm or eaten cold, spring vegetables require very little prep time and roasting actually brings out the sweetness, something I love. …
Spicy Sweet Potato Ethiopian Stew
Hello my friends, it’s been a while since my last post, however, I’m finally back-on-track and ready to share my vegan adventures from the past 30 days. We’ve had illness, injury, a belated birthday trip to Portland with my two daughters, my husband Bill’s skin cancer diagnosis (with subsequent Mohs surgery) and finally a termite infested…
Gluten Free Vegan Family Pot Pie
Now that my kids are older and have busy lives of their own, I’ve figured out a way to bring us all together one to two times per month for a new kind of family meal. The bi-monthly family plan (haha!) is officially on the calendar. It might sound crazy, but making family a priority…
Carrot Ginger Soup
As I plan my Easter menu, I’ve decided to include an easy to make Carrot Ginger Soup, perfect as a starter for your holiday meal or can be made as the main event with a nice vegan frittata. Again, as we transition from winter to spring, soups are a delicious balance for those warmer days…
Gluten Free Easter Crumb Cake
As we enter into holy week, I’m reminded of the following excerpt from Mother Teresa’s Meditations from A Simple Path: “Everything is God’s to give and to take away, so share what you’ve been given, and that includes yourself.” I truly believe our real work on this earth is to share our souls via love, compassion…
Pineapple Quinoa Salad
Pseudograins are the name of the game for many folks who seek gluten-free alternatives in the plant-based world. Often thought of as a grain, pseudograins – amaranth, quinoa, teff, & buckwheat – are actually seeds and higher in protein, fiber and trace minerals than most grain. Our Pineapple Quinoa Salad combines Royal Pearl Quinoa, pineapple…