Cherry Almond Green Smoothie Bowl

Smoothie bowls are everything I want in a warm-weather breakfast — cool, refreshing, filling (if made right), and are the perfect bed for crunchy toppings that keep things interesting (ahem, buckwheat cardamom granola). A note on filling smoothies: For me, a smoothie that’s going to keep me filled up and energized until lunchtime is one…

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Lentil No-Meatballs with Zucchini Noodles

I realize you may not need another recipe for zucchini noodles, but I have to say, they’re still one of my favorite bases for a quick and veggie-packed dinner (they’re actually quicker to make than regular pasta, too). I love sweet potato and butternut squash noodles for a more carby bowl, but zucchini noodles are…

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Strawberry Crumble Breakfast Bars

Roasted strawberries are one of my favorite things — especially when we’re so close to strawberry season but not quite there yet. Baking strawbs brings out that natural sweetness and elevates an average berry to something amazing. These breakfast crumble bars use strawberries as their sweet and tart filling for a treat that’s wholesome but…

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Millet & Lentil Polenta with Roasted Veggies

This recipe uses pseudograin (a seed that acts like a grain) millet and lentils instead of ground corn meal for a mineral- and protein-packed base that’s very similar to polenta. I topped it simply with the roasted vegetables I happened to have in my fridge this week, so feel free to use use what you’ve…

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Farro & Fennel Salad With Roasted Carrots

Coming in hot with a new iteration of my Spring Kitchen Capsule in the form of another satisfying spring salad. So far I’ve loved having a go-to shopping list of seasonal produce and a limited selection of pantry items. I tend to want to buy things as soon as I run out of them, squirrel…

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