Chia seeds are packed with fiber, plant-based protein, and more. Use this baby-friendly pudding recipe to share the benefits of chia with the whole family!

The orange blossom water adds a citrusy, floral flavor to baked goods, salad dressings, beverages and other treats, like these bright & satisfying pancakes.

I’ve mingled all of my favorite flavors of the Mediterranean in this blend of spanakopita filling and fresh, summery zucchini. Enjoy!

Sweet potatoes are rich in fiber, vitamins, and minerals, remarkably flexible in flavor, and offer an easy way to make a simple, balanced meal.

Shishito peppers are easy to prepare and mostly mild, but about 1 in 10 is spicy! This makes them a fun party snack, appetizer, side dish, or finger food.

When halved, these nutrient-rich, savory Veggie Egg Bites are the perfect size for baby hands to grasp during baby-led weaning.

This plant-based version of shepherd’s pie is vegan and gluten-free, and it makes a filling anchor for any plant-forward meal.

Try batch cooking these Baked Sesame Tofu Bites on the weekend & using throughout the week as plant protein in nourish bowls, salad toppers, & noodle dishes.

Whether served for lunch or as a tasty, kid-friendly dinner, these Plant-Based Nourish Bowls are a quick, easy way to get a balanced meal on the table.

This smoothie is hydrating, packed with fiber, ready in less than 5 min, and packed with green veggies (but doesn't taste like it!)

Warming, toasty and ultra-comforting, homemade granola is the perfect snack, yogurt parfait topping or applesauce mix-in.

Sharing my Greek grandfather's amazing recipe for cranberry sauce with all my favorite readers! He owned a restaurant and seriously knew his way around food...

Made with spelt and hazelnut flour, this bread is a great options for any time of day, especially as a breakfast treat.

Kabocha squash (sometimes known as Japanese pumpkin) is brimming with nutrients and full of flavor, just like this Cozy Kabocha Soup!

These nutrient-dense Pumpkin Chocolate Chip Bars taste like dessert, but are loaded with fiber and plant-based protein, thanks to a surprising ingredient!

This Almond Gnocchi Salad with Mushrooms and Spinach is a plant-based, warm salad recipe that is hearty enough for dinner and light enough for summer.