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Roasted Carrot & Chickpea Buddha Bowl

I love Buddha bowls. There’s something about throwing all of your ingredients together in a bowl that I love. Maybe because it’s simple or maybe it’s the roasted vegetables that I love so much. This roasted carrot and chickpea Buddha bowl is an example of the meals I make on a regular basis.  When I cook without making a specific recipe, I rarely make the same thing twice. I usually just use whichever ingredients I have left in my fridge and hope for the best. This meal is a perfect example of a meal I’ll make at home when I’m not following a recipe. I love roasting vegetables and making a bowl with hearty ingredients and a flavorful dressing. I made this one a few weeks ago when I…

Mini Sugar-Free Cookie Dough Cheesecake

I’m back with another recipe before Easter!  This time, I’m sharing these mini sugar-free cookie dough cheesecakes. I know, two cookie dough recipes in a row… I’m not even sorry.  Here’s how the recipe goes: The base is a raw cookie dough cup made with dates, roasted cashews, oats, vanilla and cocoa nibs. Very similar to the cookie dough bites in my brownie cookie dough “ice cream” bars. It’s the BEST! I actually just used the base as a snack for work the other day and when Shaun came home, he asked me what I put in it. He said “It’s so sweet, it tastes like candy!”. Yes Shaun, it really does.  The cream cheese frosting is made…

Brownie Cookie Dough “Ice Cream” Bars

I waited long enough to share this recipe with you guys, but I think Easter is the perfect occasion.  Not only is this Easter weekend, but it’s also my birthday weekend! It’s actually my 23rd birthday today, but since I’m working all day, I’ll be celebrating tomorrow.  I think this week was the busiest week of my internship yet. First, it was a staff experience week, which means I took over the dietitian’s workload for the week. I was working as a dietitian in oncology, psychiatry and the HIV clinic all week. I also had to spend some time at night writing down a self-evaluation about my daily performance as part of my staff experience week. I then spent the rest of my evenings testing recipes for…

Sugar-Free Breakfast Banana Bread

Banana bread has got to be one of my favorite desserts. Notice here that I said dessert. I’m aware that banana bread is often seen as an “appropriate” breakfast item, but have you ever noticed how much sugar is added to a traditional banana bread? It’s terrifying. I’ll admit that there was a time I did eat sweetened breads for breakfast. In fact, it was my breakfast of choice when I woke up at 5 am to go to swim practice. < — Fun fact, I was once a competitive swimmer.  With that in mind, I wanted to try making a banana bread that would indeed be healthy enough for breakfast. This recipe has been on my mind for a while now and I regret every second I waited before…

Basic Spiced Chickpea Stew

Say hello to my new go-to weeknight dinner.  At this point of my internship, there’s no time to waste on complicated meals. For that reason, I’m turning to quick recipes that are done in under 30 minutes. Who doesn’t like a quick and easy recipe?! This chickpea stew is not only easy, but it’s also budget friendly (hello legumes, canned tomatoes, rice, onions and spices!), wholesome and filling. It’s perfectly spiced with cumin, smoked paprika, oregano, turmeric and chili powder, but feel free to add a pinch of cayenne if you want a bit of a kick – Although I love flavor, I’m not a fan of spicy food, so this recipe is on the mild side. Here’s how it goes: Simply cook your…