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Probiotics: Do you need to take them?

December 2, 2019

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June 24, 2019


We don’t fully prescribe 100 percent to any one diet lifestyle (i.e. vegan, keto, paleo), but we do love following a generally plant-based and, often, Mediterranean diet. We really enjoy all types of food and pull different great parts of various different “diet types” to eat in a way that works best for us, and one way of eating that we think is really beneficial is “Mediterranean” or “Blue Zone.”

Blue Zones are places in the world where the most people live to be 100 or more years. Parts of Japan, Italy, Greece, etc are included (if you haven’t noticed we also love making Asian and Italian recipes!). More spe...

February 4, 2019

We always love finding new ways to incorporate plant-based protein into our meals. What we find works best when it comes to doing this, is when it’s something that can be batch-cooked so that you can grab and add to your meals throughout the week. In this case, it’s falafel! 

This falafel is gluten free and packed with protein and flavor. They’re quick and easy to make and are a great with several different meals. For example, you could whip up a Mediterranean-inspired bowl for dinner or add it to your salad for lunch! Pair it with our creamy tahini dressing to make your meal have even more protein, some heal...

September 21, 2017

    The most satisfying plant based dinner there ever was. Chickpea penne in a sauce of thyme roasted butternut squash, dusted with pistachios. We've got all of the comforting goodness with none of the guilt. The chickpea pasta contains one ingredient-- chickpeas (we use Tolerant brand). This means it's got lots of protein, making it a much better option than traditional pasta which only offers you refined carbs. The sauce is creamy and delicious, but with none of the cream. Instead, we roasted butternut squash with thyme to make it super flavorful, and then pureed it with nutritional yeast (NOT baker's yeast-- r...

July 26, 2017

   

  If you're thinking, "What the heck is tempeh?" or "What the heck do I do with it?" keep reading. If you're a plant-based vet or just dabbling with meatless options, keep reading. If you're into easy, healthy, DELICIOUS dinners, keep reading. 'Cause this bowl really hits the spot. 

     Ok, so first off, let's talk about tempeh. Tempeh is a soy product, however it's quite different than tofu, and it doesn't possess the same negative qualities you may have heard about that are typically associated with soy. It's made by fermenting soy beans, which not only makes it easier to digest than other soy products (lik...

April 3, 2017

   

     If you have yet to experience the delicious-ness and convenience of energy balls, you are seriously missing out. Fear not, because you can whip up this recipe in no time (also see our Coco Cashew Energy Ballz Recipe here). These things are the ultimate grab-and-go snack and taste so dang good that they feel more like a treat than just a means of tiding you over. You know we are all about simplicity and convenience, so a batch of these ballz can be easily prepared and stored so you can snack on ‘em all week long. The concept of our Energy Ballz are to provide a compact source of healthy fats, proteins, ami...

January 13, 2017

Salads can be boring. If you eat salads on a regular basis, they can get old. A great way to mix things up (note: the salad pun was intentional), is to switch up your dressing. Store-bought dressings are often high in sugar or contain questionable ingredients and preservatives. There are a few brands that are descent, but it is more interesting (and cost-effective) to make your own dressing. Before you immediately think, “I do not have time to make my own dressing,” hear me out. You can take simple olive oil and vinegar, drizzle a little of each on your salad, and you have just made your own dressing (feel free t...

December 27, 2016

    Chia pudding consists of chia seeds soaked in non-dairy milk then flavored and topped with whatever goodies your little heart desires.  It takes about 3 minutes to put together and is ready to eat just 10 minutes after soaking (although it is preferred to soak a couple of hours or overnight). The chia seeds expand and soften to create a nice gel-like texture that is so satisfying. You can also double or triple this recipe to make a larger batch that will keep well in the fridge for a couple of days. Packed with protein, vitamins, and amino acids, it is an awesome afternoon protein-pick-me-up, great for breakf...

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