Ah Christmas time. A time for family, faith and food. And by food, I mean cookies.
Who doesn’t love a big bowl of hot soup on a cold fall evening?
One of my very first posts was a Vegan Mac & Cheese recipe. Mac & cheese is one of those meals you can never have too much of. Good thing too considering when you’re a vegetarian and you have a baby, that’s about the only thing you’ll get! I’m not complaining at all that – trying out every one of my friend’s different versions of mac & cheese was a delicious endeavor :).
Being home on maternity leave means watching a lot of the food network channel. That can be pretty detrimental to my diet considering it makes me hungry ALL…THE…TIME.
Fall is definitely upon us! And as I have mentioned before – it’s NOT my favorite season. Everyone just seems to love fall – the colorful foliage, the cooler weather, football, blah blah blah and I get it, I really do.
Granola is one of my favorite power snacks. Full of protein, healthy carbs and with a slight sweetness and plenty of crunch, it’s my go-to snack recipe.
I originally made this sweet potato casserole for Thanksgiving last year. This was by far the favorite of all of the sides I made (which included: Cashew Creamed Kale, Quinoa Cornbread and Maple Roasted Brussels Sprouts with Toasted Pecans & Dried Cranberries).