This recipe is full of warming anti-inflammatory spices, vegetables, and nutrients! It’s perfect for cold fall/winter days.

This bean salad is rich in fiber and protein – and lasts in the fridge for super long!

I kept telling my mom she needed to make this – and I guess she thought I was telling her to try making a ‘Mud Muffin’ for breakfast?

But this plant-based breakfast is 16 grams before you add the extra peanut butter on top!

I’m a huge fan of getting veggies in first thing in the morning and Z’Oats have been my favorite breakfast lately.

I had a stressful day of wedding planning, and needed to bake! There is nothing more relaxing to me – then putting on a good show/or some music, and experimenting in the kitchen.