I’m not gonna lie, one of the things I have missed the most during this pandemic (aside from the obvious stuff) are baked goods from my favorite local gluten-free and vegan bakery. I used to see a client in that neighborhood weekly, and it became a tradition of sorts to pick up a little treat after our sessions.

They have amazing GF and vegan donuts, but they also have this lemon loaf with a pink-colored lemon frosting that I could probably lick by the spoonful. When one of my favorite food brands asked me to bake a spring-y recipe for a partnership, I jumped at the chance to create a little twist on the lemon loaf I love so much.

Do you guys remember that nostalgic and very specific taste of brownies made from a boxed mix? I honestly miss that classic flavor and chewy texture, and I typically am not a fan of fancy bakery brownies because they feel like they’re trying to be something that they are not meant to be. Then add in my inability to eat gluten, dairy, or almonds, and it really only left me with mixes that were pure sugar and cornstarch or tahini brownies that were good but the taste of tahini was far overpowering for what I wanted a classic brownie to be.

Enter. These. Brownies.

It’s funny when I look back at some older recipes on this blog because I read my words about what was going on at the time that blog post was published, and then I am immediately flooded with memories from that era. Well, the time I am currently living in is the height of quarantining and social distancing for the sake of Covid-19. In the past 30-ish days or so, we have cooked every single meal (except 1) at home— which is truly a world record of sorts for any New Yorker. Right now is a time in which I’ve been playing Macgyver with the contents of our fridge + pantry most days, strategically using produce by the order in which they expire so that we don’t waste anything.

Not many things better than curling up with a bowl of classic chili and Netflixing, IMHO. I’ve never made chili so many times in my life as I have this past winter season, because not only is it just an amazingly easy thing to batch cook to have delicious leftovers around all week (and leftover chili is often even better!), but also there’s something just so comforting and cozy about these flavors! This easy and flexible recipe is a major household favorite over here.

This non-recipe recipe came from a particularly lazy night at home, when I didn’t feel cooking a whole shishkebab of a meal from scratch. Ironically, this meal is entirely from scratch but it doesn’t feel like it and is the easiest plant-based weeknight dinner that is definitely a crowd-pleaser. Takes 5 ingredients, 15 min to throw together, 20 min if you have my crappy knife skills! Gluten-free, vegan, and nut-free, yet high in protein for a simple pasta dish, thanks to the chickpea pasta!

I have always loved flavored drinks ever since I was a kid-- there wasn't a strawberry lemonade or a fruity soda I didn't like. But as I grew up and began to love cooking and baking, I came to understand the incredible fresh flavors of REAL foods. The amazing flavor combinations you can create when playing with fresh produce and herbs really blows my mind-- and this is exactly why I am obsessed with the farmer's market, as you guys know through my farmer's market photos of cherishing all that gorgeous produce! I am so excited to share this delicious and healthy Blueberry Lavender tonic recipe that is perfect for a summery gathering.

Fun fact: I was Banza's OG blogger + recipe developer a few years back when they were still a small, new company (my butternut carbonara is the first recipe on their site and a ton more are on their blog!). It's been really exciting to watch them expand to be a household name now, and I love their fun social media initiatives they do to get people cooking creatively with their chickpea pasta. This month, they're all about #BanzaPlusPlants, and running a fun month-long challenge to cook plant-based dishes. I had been craving a vegan Thai curry dish, so this was the perfect opportunity to try combining some new flavors!

Can I be honest for a second here? Since launching, I had really wanted to make Golden Crepes with Live 24k's Golden Fuel (a turmeric + collagen blend) because my Matcha Oat Crepes recipe is one of my most pinned recipes on Pinterest; but the day I was trying to make them, I was having a really off day in the kitchen and the crepes were turning into a crumbly mess of too thick or too thin and brittle golden failures.

So I got a little scared off of them. But when I teamed up with Simple Mills (an amazing food company that shares Live 24k's values of food without fillers) to bring you guys an easy but 💣.com healthy recipe, I was dying to try their most popular Pancake & Waffle baking mix to give these gluten-free, dairy-free Golden Fuel Crepes a go again...

I've been having SO much fun doing my "Feedfeed TV" Instagram Stories takeovers. If you guys haven't been following along yet, it's a little quick series where I show you guys one workout move and a easy, healthy recipe. This week I got to share one of my favorite lazy girl recipes: my Matcha Mini Muffins! They are made with oats and banana in a blender, so it is naturally gluten-free + dairy free, AND there are no added sugars. I also, of course, added my favorite collagen, to boost up the protein content and nutrition factor.

Overnight oats are always such an easy and delicious breakfast option for post-workout or just a busy morning. My classic overnight oats + pumpkin overnight oats are some of my most pinned recipes on my blog, but I wanted to add one more easy overnight oats recipe to your morning repertoire-- this time, with a focus on protein and those healthy, anti-inflammatory fats!

As usual, overnight oats recipes are highly customizable to fit your dietary needs, but this recipe is inherently gluten-free and dairy-free. The protein champions in this recipe come from my favorite collagen and peanut butter, but there's also some in the pepitas and chia seeds. 

In the midst of all the craziness in my life lately, I can't remember how long it had been since I simply followed and cooked a recipe for myself with no intention of photographing it. 

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