Lately the majority of my breakfasts have been this cranberry-oat amazingness that I whip up once a week in my slow cooker, or this new high fiber, high protein cereal from Attune. But every so often I crave something savory and have been getting my fill of healthy fats from avocados. I originally didn’t think

Remember that breakfast oatmeal cookie cake concoction I made in the crock pot last week? I didn’t think it could get any better, but it did. I had some fresh cranberries left over from Thanksgiving and thought they’d give a nice pop of flavor to this cozy breakfast. I tossed in 2 cups of fresh

Lately breakfast has been so BLAH for me. I don’t typically get too fancy when it comes to breakfasts, but in the past few weeks nothing has appealed to me. Probably because fresh winter fruit (or lack thereof) bums me out, and I can’t handle thought of another bland banana or dry (yes, dry) orange

For a post I’m writing over on the Food Network’s Healthy Eats blog, I need to compare some of the festive non-dairy holiday beverages that are out there, like Rice Nog, Soy Chocolate Mint Drink, and Coconut Nog. It’s a tough job, but somebody’s got to do it. Usually I stick with water for my

Apples have completely dominated our produce drawer. Not only do I load up every week on farmers’ market apples (that weigh approximately one pound each) but over the weekend I went apple picking to add to my collection. I’ve said before I’m an apple-a-day gal anyway, so I’m confident I can plow through them, but

Ask me what my favorite food is and my answer is simple: the apple. Sure I love sushi and nachos and stir fry, but I really am an apple-a-day gal, even when they’re mealy and soft in the summer. Total bummer, but I gotta get my fix. My favorite is the Macintosh apple, preferably picked

Out of nowhere, I woke up this morning with the body and skin aches, throbbing headache, and all around crumminess. But it’s Sunday and it’s Passover! I couldn’t pass up the opportunity to make THE Passover breakfast: Matzo Brei. Fortunately it’s quick to make…even my delicious veganized version: Ingredients: 1/2 container silken tofu 2 Tbsp

I know, I know. This bowl of brown who-knows-what isn’t much to look at. But bear with me, because it tastes amazing. This month’s Recipe ReDux theme is “Fresh Start – A New Approach to Breakfast.” So you may be wondering why I made oatmeal for breakfast, since its really nothing new. The method I

A while back, someone from Ruth’s Foods contacted me asking if I’d like to try their Chia Goodness products. I’ve been incorporating chia seeds into my diet pretty regularly in the past year, especially in smoothies, and as an egg replacer, so I was eager to try them. (1 Tbsp chia seeds soaked in 3

A while back, someone from Ruth’s Foods contacted me asking if I’d like to try their Chia Goodness products. I’ve been incorporating chia seeds into my diet pretty regularly in the past year, especially in smoothies, and as an egg replacer, so I was eager to try them. (1 Tbsp chia seeds soaked in 3