Bananas have an intrinsic sweetness, creaminess, and binding quality that makes it a perfect medium for a healthy dessert. This is a real crowd pleaser–one you can’t really go wrong with–so get a little creative with toppings!
All posts by Sarah Jung
Vegetables really don’t get simpler and tastier than this herbacious, roasted form.
When was the last muffin you ate just hardly over 200 calories? And there was no second, third, and fourth muffin to lead you astray? Voila, friends. Welcome to the one muffin revolution.
For those of you who aren’t quite used to the taste of tofu on its own just yet, this recipe toes the line extremely well between egg and tofu. A little extra red pepper and mushroom doesn’t hurt.
In fact, mango and coconut rice is really simple to make, and somehow tastes much better when eaten, spoonful by warm spoonful, at home.
We initially wrote this recipe as a pasta sauce, but we think it would be just as good, if not better, spread on warm toast, veggie dip, or salad topping. Try it as a lower carb option than pasta!
One of the best creamy (vegan) pasta sauces ever. Ever ever.
Yes, pesto can be made without all of the extra fat and cheese! The proof is in the (green) pudding.
There are a lot of cheesy kale chip recipes out there, but this one is a special one. These have a distinctly Parmesan-like flavor that is really addicting, even for people who “don’t like kale.” Our recommendation: Start a second batch now.
Quinoa is a high-protein, gluten-free, mineral-rich answer to oatmeal. This is an extra fast and fun recipe so get creative with your toppings!