the plant-based food blog
[Welcome to recipe #2 of Oat Week – Girl Scout Cookie Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Old Fashioned Rolled Oats for these Gluten Free Vegan Do-si-dos!]
So, I think tackling the peanut buttered Girl Scout cookies was a good idea for oat week. Do you agree? Is there anything better than a cookie + peanut butter situation?
Nope. No, definitely not. Read More
[Welcome to Oat Week – Girl Scout Cookie Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Oat Flour for these Gluten Free Vegan Tagalongs!]
Ahh Girl Scout cookie season.
Riiiight around the time when you’re getting the hang of those New Year’s goals, those cute little salespeople trot show up to try and tempt you with devilishly delicious cookies.Read More
Guys, the struggle is real. I don’t know what it is about winter, but something about it just makes me want to curl up in a ball go to sleep.
So while I’m usually super excited to jump into the kitchen to whip up a delicious meal after a long day at work, lately I’ve been a huuuuge fan of quick and easy meals.
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My fabulous friends over at DeLallo sent me product to use in this recipe today. We’re using their Gluten Free Corn/Rice Spaghetti for this recipe!
It didn’t matter where we went out to eat when I was younger; I was the one ordering the fettuccini alfredo.
If it was on the menu, my eyes wouldn’t even see the rest of the options – I developed a sort of tunnel-vision for my all-time favorite grub. A pile of perfectly al dente pasta smothered in a creamy, dreamy, buttery, cheesy white sauce?
*Channeling my inner-Chandler Bing* Could there BE a more delicious dinner option?!Read More
January is a funny month where I always try to get back on track after the crazy-indulgent holidays. I’m get ridiculously pumped up, ready to workout every day after work and working to clear my kitchen of any lingering treat-yo-self goodies. I find myself saying things like,”Let’s buy cute workout clothes as inspiration!”, “Let’s buy ALL the fruits and veggies at Trader Joe’s this week!”, and “Let’s make green smoothies all day long!”
…but then, without fail, January 2 rolls around, and suddenly my body totally forgets all of it’s health-forward intentions and longs for those craveable sugary treats somethin’ fierce.
Welp. Please tell me I’m not alone here.
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So this weekend was a very special weekend for us because it was my boy’s birthday weekend! ???
I always make a huge deal out of birthdays because I love celebrating the people I love so very much. And getting to celebrate Mark is pretty much my favorite thing ever. Read More
I honestly almost posted this recipe over the weekend because I COULD NOT wait to share it with you!
I made this ridiculous Healthy Buffalo Chickpea Dip last Saturday, and as soon as I set it on the table, the conversation went a little something like this:Read More
¡Happy Monday, folks – it’s fiesta time!
Judging by your responses in my 2016 Fooduzzi Reader Survey (which you can totally still take in about 5 minutes, btw!), you all want fast and easy plant-based dinner recipes that can easily be converted into tomorrow’s work or school lunch.
Well, folks, here’s the first of many to come.Read More
![Healthy Spinach Artichoke Dip: A gluten free and vegetarian dip recipe that's the perfect appetizer for the big game or any party! This lightened-up version tastes just as creamy, dreamy, and delicious as the original! [vegan option included] || fooduzzi.com recipes](https://www.fooduzzi.com/wp-content/uploads/2016/01/healthy-spinach-artichoke-dip-61.jpg)
