These bars are a halfway stop between dessert and breakfast. Just sweet enough that you are thinking soft granola bar, yet solid enough that they power you through breakfast and to lunch (even through an hour-long workout I might add!). Oats, flax, cranberries, dates, peanut butter? Delicious! The recipe is open-ended, use what dried fruit… Continue reading Cranberry & Date Oat Bars
Author: Sarah
Veggie & Tofu Stir-fry over Cauliflower Rice
This was an amazing light dinner. I never thought I would think that cauliflower subbed for rice would be something I'd get all excited about. But oh, did it taste good! If anything, it has an even better texture than rice. And outside of grating the cauliflower, it is a snap to make. Even if… Continue reading Veggie & Tofu Stir-fry over Cauliflower Rice
Vegan Comfort Food: Butternut Cashew Risotto
I found inspiration via Whole Foods' website, for a recipe of vegan cashew risotto. The recipe called for a 20-ounce bag of frozen brown rice, which stumped me until last weekend when I figured out how many cups of cooked rice that was (4 cups) and then I was able to make it. In all… Continue reading Vegan Comfort Food: Butternut Cashew Risotto
Baked Pumpkin Quinoa & 500 Best Quinoa Recipes Giveaway
I was looking through the upcoming new releases of Robert Rose books and noted that a favorite authoress has a new book coming out this late winter. Camilla Saulsbury has 150 Best Ebelskiver Recipes coming next month. And of which I can't wait for my review copy to show up. Not that I had ever heard of… Continue reading Baked Pumpkin Quinoa & 500 Best Quinoa Recipes Giveaway