This gorgeous turmeric loaf is the perfect treat to pair with your afternoon coffee or tea. It's vegan, oil-free, and has zero refined sugar.What is your favorite way to procrastinate? You know, that thing you do when you reaaally don’t feel like updating that spreadsheet you’ve been sweeping under the digital rug. For me, it’s watching Violette’s YouTube. I’ve seen every single one of her makeup videos (like twice)... and I care very little about makeup.I don’t know why it’s so relaxing to watch her put on makeup all over New York City, but it just . . .
Warm Farro Salad with Roasted Sweet Potatoes, Parsley Pesto and Almonds
This warm farro salad is one of my go-to ways to do comfort food when the temps outside are below freezing. (Yes, I really do find comfort in whole grains and vegetables!) It's hearty and nourishing, and consists of chewy farro grains, roasted sweet potatoes, a tangy parsley pesto, and crunchy toasted almonds. The variety of textures makes it really satisfying to eat and the bright orange potatoes with flecks of green pesto mean it's pretty to look at, too.It first made an appearance on our table for Thanksgiving, but I’ve held off on sharing it until I got . . .
Smoky Tempeh Bacon
This fuss-free tempeh bacon recipe is vegan, gluten-free, and great for batch-cooking. Over last month’s holiday break, I accompanied Rene to California where he was working on a project for several weeks. I’d go to this cafe to work during the day and I just loved its vibe. They had lots of tables, strong wifi, and it was quiet enough to work, but not boring.I loved watching all the tourists come in for their breakfast sandwich fixes before hitting up Joshua Tree Park. This small sliver of California draws in tourists from all over the world and I really enjoyed . . .
Thai-ish Tomato Coconut Curry
This tomato coconut curry is loosely inspired by Thai tom kha gai soup. And I mean very loosely.Tom kha gai - or simply “tom kha” - is flavored with galanghal (a ginger-like rhizome), lemongrass, kaffir lime leaves, chili peppers, and coconut milk. Together, these ingredients make a spicy, sour, silky broth that typically houses chicken and mushrooms. You can find it listed as an appetizer on most Thai restaurant menus and it’s just the absolute best thing to warm you from the inside-out on a cold winter day.I started making this vegan tomato coconut curry . . .
Where to Eat in Los Angeles
Wondering where to eat in Los Angeles? Read on for my favorite all-day cafes, an epic food hall, authentic Thai food, and more.Flip through any food magazine or click on any “Best of” list from the recent past, and it’s easy to see that Los Angeles is one of the most exciting food cities in the country right now. As a diehard New Yorker, I say that with a tiiiny bit of defeat (and, okay, envy), but even I can see the advantages LA has over NYC.Hello, gorgeous! The first is the climate, which allows LA restaurants to benefit from a wider variety of local . . .
Breakfast All Day: Vegan Breakfast Bowl with Scrambled Tofu and Crispy Potatoes
This vegan breakfast bowl is my new favorite savory breakfast. It’s got crispy roasted potatoes, Mexican-flavored scrambled tofu (aka vegan scrambled eggs), creamy guacamole, and salsa.Scrambled tofu is an awesome recipe to have in your plant-based repertoire. It’s really simple to make, you can flavor it with anything you like, and make it in advance and reheat throughout the week as needed. You can eat it for breakfast in place of scrambled eggs, or add it to a grain bowl or burrito for lunch or dinner. How to Make a Tofu Scramble If you're not . . .
My 5 Wellness Non-Negotiables
During a recent weekend getaway, my girlfriends and I were gathered around the dinner table and the topic of wellness habits came up. “What do you guys think of celery juice?” someone asked and “Have you heard of those weird hormone drinks? What are they called… adaptogens?” Followed by, “What about probiotics?”The conversation naturally veered toward Instagram influencers. “So-and-so says to drink warm water with lemon every morning” and “So-and-so puts tahini on everything and she glows!” We quickly grew frustrated from the crossfire of conflicting information . . .
