Rainbow Jicama Salad

I’m all about these summer salads lately! Normally, I find every reason in the book to eat jicama, but a jicama salad combines a bunch of refreshing goodies. You can’t go wrong with berries, mango, jicama, and mint. Especially when it looks like a beautiful, bright food rainbow. If I had my way, aaallll of … Read More

Broccoli Pesto Penne

You won’t believe how good this broccoli pesto pasta is until you try it. I’m usually not a fan of broccoli, but this week, we’re going to make healthy taste gooood. Creamy avocado, savory toasted almonds, tangy lemon, and wholesome brown rice pasta. This recipe brought to you by a one-legged Brittany. My, what an … Read More

Rainbow Spanish Rice

You needed an easy recipe to take to your Cinco de Mayo fiesta, right? Also, I know you need it to be extra colorful and muy, muy delicioso. Enter the stage, Rainbow Spanish Rice! My Mexican Roots Recently, I’ve been finding it sort of amazing that through all of these allergies, I have been able … Read More

BBQ “Walking Tacos” with Blanco Sauce

If you’ve ever been camping before, you’ll know how awesome Walking Tacos are. (Also known as Frito Pie, Frito Salad, and Taco-in-a-Bag.) So of course, I had to give this satisfying classic an even more delightful twist. Barbecue! And except for the Fritos themselves, this recipe is just as healthy as it is tasty. Let … Read More

Tangy South-of-the-Border Quinoa Bowl

Creamy avocado, tangy citrus juice, antioxidant-filled quinoa, protein-packed black beans, and a spicy serrano kick! A quinoa bowl ready in less than half an hour, what’s not to love? So the last few weeks I’ve been…well, let’s say a little less “smiles and rainbows” than usual. With a slew of new food allergies, financial struggles, … Read More

Strawberry Lime Poppy Seed Muffins

All the goodness of lemon poppy seed muffins, with a tangier, summer twist! Did I mention that they’re only 150 calories and 4 grams of sugar per muffin? No guilt for eating these, you stud muffin, you. Let’s have a little blast from the past: You guys, I won’t lie to you. Vegan baking is … Read More

Vanilla Chickpea Waffles

Yep, that’s right, you use whole chickpeas in this waffles recipe! No chickpea flour needed, you just use them right out of the can, so easy! So how on earth can whole chickpeas (garbanzo beans) taste good in a sweet waffles recipe? Exactly like this! With the help of  a blender, of course. You’ll have … Read More

Balsamic Seared Two Bean Salad

Another recipe perfect for the holidays….well, yes. The holidays that just passed. I like to pretend it’s still Christmas time, so play along. Just like most recipes so far, this Two Bean Salad is not only quick, it’s easy enough for beginners, too. You’ve got 3 main ingredients and a few spices that will all … Read More

Vegan Spinach and Artichoke Dip

One of the most universally loved appetizers can now share the stage with its healthier and equally delicious counterpart: vegan spinach artichoke dip! This one was a little tough to convert, especially without soy replacement for the mayo, cream cheese, and sour cream, but after some careful experimentation, it’s done! Hold the cheese, please. I’ll … Read More

How To Make Quinoa

So you’ve never heard of quinoa you say? You can’t even pronounce quinoa, you say? That’s okay, I’m here to broaden your knowledge of this delightful grain. Let’s go through the basics on how to make quinoa. First, say it with me: KEEN-wah. (Not, kin-oh-uhh). What does this tiny thing taste like? I’d say it’s … Read More

Sweet ‘n’ Spicy Cajun Cashew Salad

“I am thrilled to introduce my first recipe to the Internet…” Those were my words here less than 7 months ago when I released the very first dish (Sweet ‘n’ Spicy Cajun Cashew Salad) on Sharing Every Bite. Looking at the contrast between then and now shows such a transformation already. At that time, I … Read More