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…
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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…
Smashed Potatoes and Cashew Hemp Pesto
As we head into the spring season, I find myself looking forward to longer days, warmer nights and plenty of San Diego sunshine. The only issue I have with the clocks rolling forward an hour is the disruption that takes place in my meal routine. As I work through the day, 5:00 p.m. creeps up…
Semi Raw Rainbow Pad Thai
I’m sure it’s no surprise that my idea of Pad Thai starts with plenty of fresh, organic vegetables giving our Semi Raw Rainbow Pad Thai it’s vivid color and fresh crunch. I absolutely love eating salads (often eating one every day) but get bored with using simple greens, carrots and celery. You get where I’m going with this…
Black Quinoa Pesto Bowls
Gearing up for a busy week? If so, check out my recipe for these easy-to-make Black Quinoa Pesto Bowls. These bowls are full of plant-based protein, essential fatty acids and have become a favorite in the Kelly house. With a nutty base of Organic Black Heirloom Quinoa from Alter Eco Foods, these bowls pack quite the vegan…
Ayurvedic Kale Kitchari
Many folks find cleanses to be of great value as a way to reset the body and refocus intention. I too find value in removing little habits that have crept into my daily routine by stripping away the unnecessary adhesion and replacing it with something new. One helpful tip in starting fresh is to reach…
Vegan Strawberry Ice Cream
Today I’m sharing a special treat made for my leap year baby, Megan. She turned 24 yesterday, with only six real birthdays (falling on the 29th of February) since her birth in 1992. She is as unique as the day she was born, standing at 6 feet tall, bursting with opinions and owning her incredibly distinctive artistic flare….
Creamy Salted Caramel Maca Cheesecakes
Okay my friends, these Nuttzo powered mini cheesecakes are seriously off the charts delicious with an added boost from my mulberry and maca powdered crust. I love small-bite desserts for a little sweetness during a busy week, especially when made in advance and frozen. Although our busy lives and schedules often pull us away from a traditional sit-down…