Devourly

Amaranth Umami Crackers

These flavorful, crispy crackers are only made with 3 ingredients! (Does water even count?) I first made these crackers when I was looking for a healthy cracker option which, unless you’re using raw, thinly sliced veggies (which are also great), doesn’t really exist. Amaranth is a TINY grain rich in fiber, protein and manganese (a…

Apple-Quinoa “Tuna” Salad with Toasted Macadamia Nuts & Lime-Avocado Dressing

I am beyond thrilled with the amount of plant-based meat alternatives available in the market today. Recently, two of my favorite vegan food chefs, Chad and Derek Sarno (co-founding brothers of Wicked Healthy), launched the sustainable, plant-based seafood company Good Catch Foods. While many people believe consuming seafood is part of a healthy lifestyle, fish…

Lemon-Cardamom Chia Pudding

Chia seeds are one of the most versatile foods I have ever come across. Not only are they a great topping for smoothie bowls, an awesome replacement for eggs and an enjoyable alternative to poppy seeds (and how can we forget the beloved chia pet), they can also transform into nutrient-packed, delicious and super-filling pudding!…

Parsley-Cilantro Pesto

I am a HUGE pesto fan – really just a huge fan of anything I can load with garlic. Pesto enhances pretty much every food, from pastas, soups, curries and grain dishes to raw and cooked veggies (and even some fruits!). I LOVE fresh basil. It’s one herb that really has the ability to transports…

Pepper Jack and Multi-Herb Almond Cheese

As I mentioned in a previous vegan cheese post, the flavor of cheese was one of the hardest things for me to part with during my transition to adopting a fully plant-based diet. So it was VERY important for me to fill the void that was once abundant with salt, flavor and creaminess. While I…

Vegan Chocolate Probiotic Protein Smoothie

Quick update: I recently had jaw surgery, which means a liquid diet during recovery for about 4 weeks. It also means I’ve been drinking a TON of smoothies. Between the prescription anti-inflammatories and the lack of solid food, it’s been essential for me to load up on probiotics and protein. Thankfully, it is so easy…

Plant-Based “Cheese” Sauce

One of the main things people tell me they would miss if they gave up animal products in their diet is cheese. As a former cheese whiz (no pun intended) I once felt the same way. To my surprise, I have found that most cheese alternatives actually taste so much better than actual dairy. These…

Lentil-Mushroom Veggie Burgers

These veggie burgers are ultra-satisfying and packed with nutrients. They’re crispy on the outside with just the perfect amount of moisture inside. Top with your favorite hot sauce (mine’s Yellowbird), herbs and avocado and your taste buds will be begging for seconds! Make them Sunday night to have healthy, yummy lunches all week long!

Healthy Homemade Chocolate

October is a time for tons of sweets – but that doesn’t mean you have to sacrifice your healthy eating to enjoy those tasty Halloween treats. With just a few simple ingredients, you can make your own chocolate that tastes better than store-bought and is so much healthier. You can also customize it to fit…

Mushroom, Leek and Sweet Potato Soup

Yummy soup recipes are a necessity for fall. This plant-based Mushroom, Leek and Sweet Potato Soup is one of my favorites. It’s slightly sweet, salty and tangy – the perfect combination to make your tastebuds beg for more. Pair it with a loaf of crusty sourdough and you’ll be going back for thirds. Print Mushroom,…

Plant-Based Personal Chef

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