Recipe: Spring Vegetable Pasta Salad

I have been celebrating the arrival of spring by loading up on seasonal ingredients. This recipe is highly adaptable depending on what stage of the season you are in and what fresh produce is available to you. This also holds up really well and lasted one whole week in my household. Enjoy!

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Recipe: Spring Vichyssoise

This beautiful soup was one that we made last spring when we received a CSA box that was bursting with spring greens. This was the perfect way to use up what we had and enjoy a delicious, seasonal, bright meal. We topped the soup with broiled halibut, which is a luxury we indulge in about once a year. It’s also lovely on it’s own with a chunk of crusty sourdough. Happy Spring, finally!

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High Protein Vegan Breakfast Ideas

Post by Olivia Blodgett, Registered Dietitian

I work with a lot of vegan clients who want to know if they are meeting their protein needs. It is definitely very possible to achieve your recommended protein intake on a vegan diet but I often see clients fall a little short. Breakfast in particular, tends to be an area that could use a little protein boost but it can be difficult to figure out how. Here are a few of my favorite vegan breakfasts that will start your day off with a good source of protein to keep your energy level sustained throughout the first part of your day.

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Cauliflower Mac and Cheese

Post by Olivia Blodgett, Registered Dietitian

I recently made this dish and had a ton of requests for the recipe… so here it is! I also recently completed Kid Friendly Meal Plan #2 and if you are looking for more ideas for what to feed your kiddo, click here for more information. My goal in creating these recipes is to make everyone happy. The child gets to enjoy the meal and the parent gets to feel satisfied in knowing they have provided a nutritious option.

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Flourless Dark Chocolate Brownies with Miso Frosting

Post by Olivia Blodgett, Registered Dietitian

I was sitting on the couch the other night when I decided I just had to have a brownie. I remembered the brownies we used to make in our Vegan Comfort Foods Cooking Class and whipped these up super quickly. They only take a few minutes to make and come together really easily with some pantry staples. To take these up a notch I added this flavorful frosting that has a a lot of depth from the miso. Good luck not eating the whole pan all at once!

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