Chili: The warming, filling, and nourishing one-pot-wonder with flavor that just won't quit! With so many different chili recipes out there, today I'm sharing my favorite version, made with sweet potatoes and black beans!
Fall is finally here! Fall is my favorite season by far for many reasons — beautiful foliage, cooler temps (i.e., the ability to cuddle up in a cozy sweater all day), and of course, the availability of pumpkin everything! While I am admittedly a sucker for all things pumpkin, I also love branching out and experimenting with other delicious fall produce, particularly other squashes!
Enter the small-but-mighty delicata squash, which is quite possibly the most delicious squash in existence.
Sooo it's been a minute since I've posted anything on the blog, but that's because I've been busy... I promise! Lame excuse, I know. But seriously, things have been a little chaotic (in a good way).
The worst part is that I have had so many ideas for blog posts based on common questions I get from clients, but I haven't had the chance to sit down and write in what seems like forever. Well, today's the day, my friends. Today I'm dishing on all things juicing and smoothie-ing because this is by far the most frequently brought up topic in my practice. Ok, let's get to it.
If you are currently following a gluten-free and/or plant-based (vegan) eating plan, you might be feeling a little left out when it comes to baking and/or eating cookies. Scenario #1: You think you've found what seems to be the perfect gluten-free and vegan cookie recipe, but then realize it contains a million (yes, one million) and/or obscure ingredients that are definitely not in your pantry or available at your local grocery store. Scenario #2: You find a practical cookie recipe that's quick and easy and... the cookies taste terrible. Well, the search is over, my friends.