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Butternut Squash Shells and Cheese

Butternut Squash Shells and Cheese

Dinner

Butternut Squash Shells and Cheese

Campanelle with Spinach Macadamia Pesto

Campanelle with Spinach Macadamia Pesto

Dinner

Campanelle with Spinach Macadamia Pesto

Treated myself to this breakfast perfection today:

Treated myself to this breakfast perfection today: homemade sourdough slathered with rich & creamy @fineandraw dark chocolate hazelnut butter spread, sliced bananas, hemp seeds and flaky sea salt.
@fineandraw is a relatively new discovery of mine - their line of plant based, artisan chocolates/spreads/truffles is nothing short of perfection. The ingredient lists are exactly what you want (organic cacao, vanilla) and none of what you don’t (refined sugars and oils).
This hazelnut spread is a new breakfast and snack MVP. It’s going in my baked goods and smoothies next!

2 years ago today, I got my cancer diagnosis. And

2 years ago today, I got my cancer diagnosis. And I’m celebrating! Cancer is shit all the way around, but if you look, there are valuable lessons and gifts to be found. I’ve suffered two really painful losses due to cancer, and even those taught me essential life lessons. And as for my own cancer journey, it’s been a rebirth. I am not the same person I was 2 years ago. Many parts of me feel unrecognizable, but in a good way.
Yes, I appreciate life more, I don’t take things for granted, I try not to sweat the small stuff, I have no time for toxic people and their 💩. But the biggest takeaways? My mental health matters. It matters more than the pile of dishes or the blog post I said I’d write. The pressure and stress we put on ourselves has got to be tempered. It will get you sick. It got me sick. Take a breather, meditate, go outside for 15 minutes, play with your kids, hug your spouse, call your mom, let go of perfection, just sit and be. Catch your breath. It’s ok, you’re fine the way you are. All is well.
Also, I’ve stopped hating my body. For two decades I was never thin enough, fit enough. The amount of physical and mental torture that I put myself through is painful to reflect upon now. When I went vegan, my issues surrounding food were resolved. But I still kinda hated my body. Now, I am so deeply grateful for it. The fact that it works, it has been through so much, it repairs and heals itself and keeps going. What a gift. If you’re stressing about fitting into your jeans, I hear you - but don’t hate on your body. Love it. Treat it to foods that will take care of it, not hurt it. Let it walk or hike or dance or whatever activity helps it feel alive and energized. Don’t overdo it with alcohol, and obviously don’t destroy it with cigarettes and drugs. Your body can withstand a lot, but that doesn’t mean it deserves to be abused. Treat it well and you will be repaid daily with good health, energy and peaceful sleep.
2 years of hard lessons, and I’ve only scratched the surface of what I’ve learned here. Thank you, cancer, but I hope we never cross paths again 👋
#cancerfree #cancerversary #canceranniversary #nonhodgkinslymphoma #pmbcl #lifelessons

I LOVE CONVENIENCE FOODS! Wait, what? Yup, you r

CRISPY Mushroom Chive Dumplings 🥟 with Sesame S

CRISPY Mushroom Chive Dumplings 🥟 with Sesame Soy Dipping Sauce

These guys are easier to assemble than you’d think, and are so good, and deliciously addictive. They’d make the perfect Game Day appetizer, or snow day cooking project.

You can find the recipe over at @vitacost on their blog,
The Upside, or via this link:

https://www.vitacost.com/blog/vegan-dumplings-recipe/

I am so excited to announce the launch of PLANT MA

FAST, SAVORY VEGAN BREAKFASTS A lot of would-be

FAST, SAVORY VEGAN BREAKFASTS

A lot of would-be vegans struggle with the idea of a plant-based breakfast. So many traditional menu items are off limits! Thankfully, there are countless dairy-free recipes now for pancakes, waffles, crepes, French toast, oatmeal, smoothies - but what about savory options, especially if you’re looking for something A) fast and B) not dependent on products like @justegg or @beyondmeat sausages?

I love savory toasts. I’m not a big breakfast person, but when I do wake up hungry, they are almost always the answer (who wants to bust out the pots and pans before 8 AM? Nope nope nope.) Minimal dishes, fast, delicious, and you load them up with vegetables to really start the day off strong.

Choose sourdough, rye or whole wheat toast as a base. A slather of hummus or avocado is next. Now, avocado toast or hummus toast is far from revolutionary, but don’t stop there! Finely chopped kale, red cabbage, raw sauerkraut, red onion, sprouts, grated carrot, sliced radish, kimchi, sautéed greens or mushrooms… those are just a few of the things I’ve topped my breakfast toasts with. I see them as a delicious vehicle for getting in more servings of greens, sprouts and the other good stuff. You can top everything off with Everything Bagel seasoning, Dukkah, sumac, chili flakes, Aleppo pepper, turmeric, garlic powder, flaky salt, black pepper, hemp seed, nutritional yeast, gomasio…whatever your favorite spices/spice blends are, throw them on.

It might seem odd to be eating salad on toast for breakfast, but it’s something you’ll eventually crave. Get creative!

Guess what? 10 years ago today, I swapped my Wall

Guess what? 10 years ago today, I swapped my Wall Street business casual attire for a chef’s coat and knife kit. I started the full-time Chef’s Training Program at @naturalgourmetinstitute (in its original curriculum/location) on December 5, 2011. I was a newlywed, eager, hopeful, energized, a little scared. It was one of those big life decisions that makes your stomach flip, in the very best way.
I can confidently say that aside from having children, nothing has positively impacted my life more than the choice to go to NGI. It gave me a career I love, kickstarted my curiosity in veganism, allowed me to learn how deeply food impacts our health (which has served me many times over since then), and paved the way for me to become the truest, most authentic version of myself.
I stressed about the decision to go to culinary school for 2 years. I am so grateful that my intuition led me on this path that just keeps on giving, giving, giving…a decade, and sometimes I feel like I’m just getting started.
Pinch me! And if you ever feel a strong, unshakeable, can’t-ignore-it feeling that you’re being called to do something, listen! Wild, crazy, wonderful things await on the other side of fear and uncertainty.
#naturalgourmetinstitute #ngialum #ctp208 #veganchef #culinaryschool #dreamjob #veganrecipedevelopment #foodasmedicine

👩🏻‍🍳 Tempeh Sausage Stuffing “Meatbal

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