Lentil Loaf

Lentils might be one of my favorite foods these days. I love adding them to everything, buddha bowls, curries, and salads. Heck, I even eat pasta made out of lentils! Not only are they delicious, but they of course have many healthy benefits. They’re full…

Baked Cinnamon Apples

It’s apple season, one of the best things about fall! Ever since I was little I’ve loved baked cinnamon apples. They’ve been a staple in my family! However, many of the recipes call for refined sugar. Not only is this unnecessary because apples are extremely…

The Best Plant-Based Chili Ever

Chili for chilly weather? Yes, please. Below is the Best Plant-Based Chili Recipe ever! At least in my personal opinion. 🙂 It’s loaded with beans, veggies, and a baked tofu crumble that’s sure to please all palettes, plant-based and omnivorous alike, with its hearty and…

Roasted Delicata Squash

It’s finally starting to feel like fall in Charleston so naturally eating squash seems in order. There are so many different types, acorn, spaghetti, butternut, all unique and delicious in their own right. However, I have a new favorite, delicata squash! I just tried this…

Creamy Pumpkin Pasta

Clearly pumpkin is a recurring theme these days (hence my last post with pumpkin pie). I’ve just been obsessed with incorporating it somehow each week. This particular pumpkin recipe is creamy and perfect for those on the go. It doesn’t require roasting an actual pumpkin…

Pecan Crust Pumpkin Pie

Vegan Gluten-free Pecan Crust Pumpkin Pie Crust: 1 cup pecans 1/2 cup almond flour 1/2 cup medjool dates, pitted and chopped 1 tbsp coconut sugar 2 tbsp ground flax seeds 3 tbsp water 1 tbsp coconut oil 1/4 tsp salt Filling: 1 can (15 oz)…