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All of my recipes are created to be quick, healthy, delicious and vegan (meaning they use no animal foods). They are meat-free, fish-free, dairy-free, and egg-free.

Most are also gluten-free, soy-free, nut-free, or can easily be made so with some simple swaps. They are free of refined sugars, and most don't use any added sweeteners so many are suitable for diabetics.

I also sometimes share recipes from other people, and I am always conscious of choosing a recipe that is as healthy and vegan as I would make myself.

If you feel overwhelmed by recipes, you should pick up my online meal plan so that I can show you how to put recipes together into a balanced and nutritious eating plan.

Chocolate Christmas Cookie Recipe *Video

Chocolate Christmas cookie recipe - healthy + vegan + cookie-monster-approved <3

These are an easy and healthy option for a vegan Christmas cookie. I had to make them chocolate, because everything should be chocolate at Christmas, right?

They're kind of a cross between shortbread and peanut butter cookies because I used almond butter instead of butter or coconut oil. If you want a more traditional shortbread cookie, coconut oil makes the perfect texture, but I wanted to make an oil-free version with almond butter.

I used teff flour, but you can easily replace that with any other gluten-free flour. A nut-based one would be perfect, like almond meal or just additional coconut flour.

Chocolate Shortbread

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Makes 10 cookies


Gingerbread Square Recipe + Live Q&A + Giveaway!

Sweet Eats For All! Gluten-free vegan baking with Allyson Kramer

Sweetened by banana, blackstrap molasses, and agave, this healthy gingerbread from Allyson Kramer tastes just as rich and spicy as the traditional version.

You may know Allyson from such recipes as her chocolate squash custard, or drenched pad thai salad, or from previous live hangouts about gluten-free cooking and her history with celiac disease.

This recipe comes from Allyson's newest cookbook, Sweet Eats For All, available now on Amazon - would make a lovely Christmas gift, I think. You can also enter to win a free copy below!

I am thrilled to be hosting Allyson for a live q&a session, and will be getting lots of answers about gluten-free vegan baking techniques for you! That's her gorgeous photo up there, too, both the book cover and the gingerbread squares on the right.

Gingerbread Squares

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Makes 8 squares


Red Plum + Basil Vinaigrette Recipe *Video

Simple homemade dressing to add a touch of sweetness to your salad

This is a super simple dressing that will add a touch of sweetness to your salad.

This recipe is from a fantastic book by Becky Striepe called Bowls! It's full of yummy and healthy ideas for meals in bowls. This dressing grabbed my attention because it reminded me of a dressing I made one summer with nectarines, which was delicious - and this one using plums was spectacular as well!

Red Plum + Basil Vinaigrette

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Makes 1 cup, or about 8 servings


Easy + Healthy Trail Mix Recipe *Video

Super simple DIY trail mix for a healthy vegan snack

I often see trail mix in stores, and I think most people assume that this is inherently healthy. The other day, I saw a photo of some trail mix that was roasted peanuts, raisins and m&m's.

Now, there's nothing wrong with junk food sometimes - but the label 'trail mix' I think is misleading in that case. That would not be the fuel I would choose when hiking a trail - even if m&m's were vegan...

Make your own healthy trail mix! It's super simple, and can save some money. Plus you can add a few little treats of your own...

Trail Mix Recipe

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Makes 4 cups, about 6-8 servings


Curried Teff Pilaf Stuffed Squash *Video

Flavorful curried teff pilaf stuffed into roasted kabocha squash

I was challenged to a vegan cookoff by Candice, aka The Edgy Veg. We recruited Whitney, aka Eco-Vegan Gal, to be our judge. She chose 3 ingredients for us, and we each had to come up with a recipe.

Our ingredients were teff, kabocha squash and nutmeg. All lovely, and wonderful for fall cooking.

I love nutmeg with curry spices, so I mixed those together and toasted them into a teff pilaf, which I piled atop a super soft roasted kabocha squash.

If you have trouble finding a kabocha squash, this will work wonderfully with any winter squash - buttercup, hubbard or butternut would be the best ones. You can also make things faster by using an eggplant, zucchini or tomato instead of the squash! Just scoop out the insides to roast, and add the insides to the pilaf.

And if you can't find teff (I had a bit of an ordeal), you can easily swap in any other whole grain - brown rice, quinoa, millet, amaranth - anything, just note that the cooking time will change for different grains so use the standard cooking times for the one you use.

Curried Teff Pilaf Stuffed Squash

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Makes 5-6 servings