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.

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…

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!

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.

Healthy, simple butternut squash purée. 

That's all I was craving a few weeks ago, as you might've seen on my Insta. While I've shared my recipe for a butternut squash carbonara (w/sage-maple bacon!) before, I've never shared my super easy and quick recipe to throw together a delicious butternut squash purée.

This butternut purée is one of my favorite things to throw together on a weeknight because it doesn't require preciseness on cooking technique/spices or hovering over the stove, and it's also so versatile for the many different ways you can eat it.

Hello October and hello to these gluten-free pumpkin pancakes!

I think I've said this nearly every month this year, but how on earth is this year flying by so quickly? Feels like it was just my sister's wedding at the end of July, but yet here we are. The leaves are beginning to turn, there's that beautiful fall chill in the air; the season is in full swing. 

People (bloggers in particular) tend to jump on the pumpkin train... 

Happy Monday, everyone!

We had a gooooorgeous fall weekend with sunny weather in the low 70's with an amazing breeze. If only NYC was like this year-round!

The farmer's market is full of fall goodies now, lots of kale, apples, dahlias, and of course, an abundance of winter squash and gourds...

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...

The sticky and humid days of NYC make me just want ice cream. And loads of fresh greens and summery salads. They're kind of the same thing, right?

Truth be told, NYC humid summer days are just like anywhere else that gets hot in the summer in the U.S.-- the only reason that we residents yap on and on about it is the fact that...

Right into the workweek we go-- so to kick things off this week, I'm bringing you an easy little breakfast or dessert option that'll help ease you back into healthier eating while still satisfying that linger sweet tooth from alllllll the flag cakes and pies over the weekend.

Skin a little...

Ever since I first tried classic cold zaru soba with my Dad when I was eleven years old, I have loved them so much and will always take that over udon or other classic Asian noodles when given the choice. Something about the heartiness of buckwheat in a refreshingly cold dish is perfect for summertime...

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...

It's always a little alarming, coming back home from a trip in a completely different month and season than you left it. Ever since being back from California, it has been full of summer vibes here in NYC. Summer clothing, weddings, sunglasses galore, and plans made for rooftop parties, beach days, and...