Tofu Parm is always a good choice

We’re making baked potatoes, with smoked cheese sauce, roasted broccoli & shroom ‘bacon’ #chef #food #cooking #recipe

On the menu… broccoli “cheddar” soup and herby oil ciabatta, cranberry maple mocktails, chewy spice cookies and Ratatouille (which is apparently scary according to Xander but we made it through). #chef #cooking #asmr #recipe

Veggie Dumpling and Edamame Bowls is the perfect meal for Fridge/Freezer/Pantry Clean Out Week… I make this meal all the time but I upped my game this week with a creamy, dreamy sesame sauce #chef #mealprep #cooking

Grocery budget this week is $30 #cheapeats #budget #chef

Full day of eats as a plant-eater, chef, mom, foodie, recipe developer and holiday lover.

Rosh Hashanah is a new holiday for me (I grew up celebrating the Christian holidays, while my husband celebrated the Jewish ones) but I love any excuse to get together with loved ones and enjoy good food #chef

Spicy stewed black beans and a street corn inspired salad to kickoff this weeks #mealprep #recipe

Meal-prepping can be intimidating… I’m a pro and with two kiddos it even overwhelms me. That’s why I make a menu and pick the components for each meal that make sense to prep ahead of time.

#chef #recipe #mealprep

What I eat in a day

#recipe

Hummus Bowls with Creamy Harissa Slaw and Roasty Cauliflower for dinner… improv style.

#chef #mealprep #recipe

It’s chickpea week and instead of a single recipe I split the 1 lb dry garbanzos into 2 different recipes.

Have I mentioned I love hummus bowls? I think I have… once or ten times. But this one, this might just be my favorite combo yet. I topped a classic hummus with the most delicious white bean salad and cabbage slaw for a mixture of textures and flavors you’re going to LOVE. #chef #recipe

Portobello Cheesesteak Sliders (vegan | plant-based)

I’m a big fan of tailgating, bar-style food. Game day food, in my mind, is hearty, satisfying, casual and delicious.
#vegan #chef

Lasagna Soup has been on my mind after seeing it all over my social feeds and I finally gave it a try, with a twist of course. The typical versions almost all include meat, but I, instead, used pre-cooked red lentils for protein, fiber and a meaty texture.

Tofu scramble is a staple in my diet. I really don’t like the flavor and texture of eggs, it’s just something about them, so as a savory breakfast person I need a good egg replacement in my arsenal that packs the protein and the flavor.

The secret to the best plant-based meals is really flavorful sauces. Having a good sauce or two on hand also makes eating plant-based simpler – just add it to your easy-prep grains, legumes and veggies for a flavor-packed meal with minimal effort.

Spinach-Feta Breakfast Wrap (Starbucks copycat | egg-free | vegan optional)

Quick & Easy Pickled Red Onions: One of my go-to meal prep essentials (that’s also one the easiest), are these pickled red onions. This easy and healthy condiment elevates many of the dishes I make; salads, sandwiches, tacos, avocado toasts, you name it!