Applesauce Breakfast Muffins

Sweetened with applesauce and a just little sugar, these gluten-free muffins are both light, moist. Ingredients1 cup oat bran½ cup Bob’s Red Mill Gluten-free all-purpose flour or any gluten-free flour½ cup Bob’s Red Mill Gluten-free Muesli1/4 cup plus 1 tablespoon sugar, divided2 teaspoons baking powder1/2 teaspoon salt2 eggs1 cup unsweetened applesauce3 tablespoons canola oil3 tablespoons … Continue reading Applesauce Breakfast Muffins

Mediterranean Chickpea Salad

Looking for a delicious lunch with a plant-based protein? Try this easy and filling chickpea (aka garbanzo bean) salad. You can use canned chickpeas but I think cooking the dried chickpeas adds a nice, firmer texture (see directions below). Either way, make the salad in advance to let the dressing marinate the peas. Serves 6 … Continue reading Mediterranean Chickpea Salad

Mushroom Soup

This lighter, cream-free version of mushroom soup nods to my Polish heritage. It's typically served on Christmas Eve for the traditional fasting of Wigilia without cream, but you can add a dollop of sour cream or coconut cream for a heartier meal. Ingredients 1/2 ounce dried mushrooms (oyster, porcini)2 large potatoes1 large carrot1 stalk celery1 … Continue reading Mushroom Soup

Buddha Bowl with Sweet Potatoes, Chickpeas, and Greens 

A Buddha Bowl is a vegetarian lunch or dinner that is packed with fiber and healthy calories.  Feel free to change up the grains, greens, and nuts.  If you are interested in cutting back on some of the calories, go light on the dressing, use ½ teaspoon of maple syrup, and add just a tablespoon of nuts.  It … Continue reading Buddha Bowl with Sweet Potatoes, Chickpeas, and Greens