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.

Right around this time at the beginning of December, I start craving those warming spices of nutmeg and cinnamon, and get an itch to bake all the things— so this pumpkin spice muffin recipe is the perfect combination of everything! It’s also gluten-free, vegan-optional, and nut-free, so it’s an easy worry-free crowd-pleaser for the holidays.

Unsure there is anything more basic and wonderfully fall than grabbing a classic apple cider donut from a farmer’s market stand or if you’re lucky enough to have ventured out to an apple orchard, fresh from the farm itself. Ironically, I am allergic to apples, unless they are pasteurized and processed in some form— so while apple cider makes my mouth itchy on it’s own, my potato self seems to have no issues imbibing apple cider in the form of donuts…

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 threw this risotto together the other night, freehand-style, because I just happened to have some arborio rice leftover from making my seafood paella, and canned pumpkin in the pantry— but a bunch of you guys asked for the recipe, so I went to work at refining it to nail down a super easy recipe! This pumpkin sage risotto is gluten-free, dairy-free, nut-free, and vegan, so it’s a pretty easy crowdpleaser amongst finicky stomachs.

I’ve been craving all the fall harvest-y flavors and scents, so I knew I wanted to make something with the warming spice of cinnamon and sweet apples (I can only have pasteurized applesauce, as I’m allergic to fresh apples!). I had thrown some tahini in my pancakes before, and it helped add not only a deliciously nutty flavor, it helped the texture of the pancakes become even crisper at the edges yet pillowy soft on the inside— just the way I like them! These are naturally gluten-free (based in oat flour), dairy-free, vegan optional, and nut-free….

When I found out that I’d be going to the Pacific Northwest to go to see Cascadian Farm for myself in person with The Feedfeed + Cascadian Farm, I knew that it would be beautiful out there— I just wasn’t prepared for how incredibly scenic it all is and also how much I’d learn about farming practices. It’s so important to know how big of a difference companies can make if they make a commitment to it, and what we as informed consumers can also do to support our food and Earth.

It was also personally just fun to see where the berries for my Blueberry Lavender Tonic came from, as well at the mixed berries for this droolworthy, gluten-free + vegan Mixed Berry Oat Crisp recipe…

I have been waiting forever to make this post for you guys! Bone broth is something I had been sipping and slurping since I was a teeny thang, thanks to my Korean roots. In Korean culture, that silky, rich broth is a go-to for cold weather days, sick days, and days after a rough night out. I didn't realize this back then, but bone broth is ridiculously nutrient dense and healthy. 

Bone broth is also one of the foods I credit for helping heal my gut health and managing my inflammation from my autoimmune disease (Hashimoto's), thanks to the abundance of collagen and minerals that get extracted out of those grass-fed bones. So I was...

I'm gonna be honest. With my crazy travel and work schedule this year until the holidays, I'm not sure how much I'll be able to squeeze holiday baking in. Which makes me sad, because I adore this part of holiday festivities and more importantly, I'll miss out on my favorite gluten-free gingerbread cookies. So my gingerbread granola is a great one to turn to when I want to make a big batch to eat throughout the weeks, BUT, I wanted to whip up something dessert-like that takes less time than baking cookies. 

Enter, these gingerbread pancakes. HELLO. That are gluten-free, vegan, unbeknownst to whoever you feed them to, because it just tastes like straight up fluffy gingerbread heaven in pancake form.

Confession: I barely turned on my oven all summer. 

Granted, I wasn't home very much to cook at all this summer with all that happened, but still. NYC is enough of an oven outdoors that I don't need to turn my apartment into an oven too!

But now autumn is rolling around, and I'm feeling the urges to cuddle up in cozier layers and nest a bit in my...

While planning my trip out to L.A., my friend told me that I could not miss this amazing chain called Lemonade. Have you all heard of it? 

Whenever a friend recommends a restaurant or place to grab food, it usually comes with a...

I'll get to this gluten-free gingerbread granola that will solve your penchant for gingerbread cookies in a second, but first, a little personal story.

Recently, it's been a period of self-reflection in my life. Thinking about my purpose, who I have become, what I can become more of and less of, and what is of priority to me in my life. 

Family is something that has always been of utmost importance to me. This article I read a few weeks ago gave me a rattling perspective of how precious this remaining time with my family in my life I have, so I've been thinking about it a lot lately. While I...

There's nothing quite like the smell of apples and cinnamon come the holiday season. Put those together to get some apple-cinnamon oat pancakes on a Sunday morning, and you have yourself a winner!

I am allergic to apples. And that really sucks because I used to have an apple everyday when I was a kid, and it's in lots of tasty things like smoothies and green juices that I would like to eat. But here's the weird catch with my allergy: as long as the apples are cooked and/or pasteurized, I can have it. Apple juice from a box? No problem. Applesauce? Hurray! This is a relief because...

You know those mornings where you want something fun to make for breakfast, but really are feeling lazy? This is how these matcha buckwheat pancakes came about.

Being the queen of shortcuts for efficiency, I like to keep some homemade premixed flours on hand for quick breakfasts. I had a few servings left of my original vegan, gluten-free buckwheat pancake mix (just mixing together all the dry ingredients) and was planning on making myself a matcha latte, when I thought, "why not just do both in one?"

Hello pumpkin season! I'm here to welcome you with some warm and crunchy pumpkin oat quinoa granola.

My favorite season has always been fall. I know some people are clinging onto the last days of summer, but it's officially September so I think I'm allowed to...