Apple Cinnamon Waffles

 Recipe: Apple Cinnamon Waffles

Words & Images by Brittany Jaroudi


  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 3/4 cups almond milk
  • 1/3 cup vegetable oil
  • 2 flax eggs (1 tsp of flax mixted with 3 tsp of water for 1 flax egg - let sit for 15 minutes)
  • 1 tablespoon of cinnamon
  • 1 apple cubed into small pieces


  1. Combine the flour, sugar, baking powder, and salt in a mixing bowl. 
  2. Whisk the almond milk, vegetable oil, and flax eggs together well. 
  3. Gradually pour the almond milk mixture into the dry mixture. Stir until almost blended. There will be a few lumps. 
  4. Mix in cinnamon well
  5. Pour the batter into your waffle maker (about 1/3 cup)and cook according to instructions - approximately 4-6 minutes on medium high or until the waffle maker stops steaming.
  6. Top with extra cinnamon, chopped apples, and maple syrup

Lifestyle wellness blogger, art teacher, and Pittsburgh native. Brittany loves sharing recipes, new product reviews, and DIY ideas on her blog. She is also is a vegan advocate and loves spreading health knowledge/awareness.

Rustic Brussels Sprouts & Mushrooms with Feta & Toasted Pine Nuts

 Recipe: Rustic Brussel Sprouts

Words & Images by Elizabeth Silva

This rustic-lux vegetarian recipe is perfect for an easy and elegant dinner party. Brussels sprouts, mushrooms, and crumbled feta are earthy and satisfying while phyllo dough and pine nuts give this dish its signature rustic charm. Round out this hearty meal with a simple salad and roasted garlic. 

Servings: 6


  • 10 – 12 medium cremini mushrooms, sliced
  • 16 oz. Brussels sprouts (about 25 medium sized sprouts), stems removed, cut in half lengthwise 
  • ½ package phyllo dough 
  • 4 oz. crumbled feta cheese 
  • 2 eggs 
  • ¼ cup sweet onion, chopped 
  • 3 – 4 tbsp extra virgin olive oil 
  • ½ tsp paprika 
  • ¼ tsp black pepper, freshly ground 
  • ¼ tsp *piri piri chili salt, more to taste 
  • 1 tbsp toasted pine nuts 
  • Non-stick butter spray 


  1. Preheat oven to 325° F with the baking rack in the lower third position. 
  2. Set aside 1 slightly beaten egg, with brush. 
  3. Keep phyllo dough wrapped in packaging and thaw at room temperature for about two hours or thaw overnight in refrigerator. Remove thawed phyllo from refrigerator to bring to room temperature when you begin preparing other ingredients. 
  4. Make the filling: In a large pan, heat 2 – 3 tablespoons extra virgin olive oil over medium heat. When the oil is hot, add Brussels sprouts, onions, piri piri chili salt, freshly ground black pepper, and paprika. Cook for about 5 minutes until Brussels sprouts are bright green, but still very firm. Add an additional 1 – 2 tablespoons of extra virgin olive oil and cook for 1 minute. Add cremini mushrooms, cook for about 3 – 5 minutes or until they become slightly golden. Turn off heat, add 2 oz. crumbled feta cheese and 1 lightly beaten egg. Incorporate well and set aside. 
  5. Preparing the phyllo crust: Carefully unroll phyllo sheets onto a smooth, dry surface. Cover phyllo with plastic wrap, then a slightly damp, lint-free tea towel to prevent drying out. Uncover to remove phyllo sheets as needed, then promptly re-cover. 
  6. Spray the inside of a 9x9 baking dish with non-stick butter spray. Beginning at one side of the baking dish, carefully place one sheet of phyllo dough into the baking dish, pressing gently to smooth out any wrinkles. Make sure that there is enough phyllo dough hanging over the edge of the baking dish to fold over the filling later. Brush the phyllo dough with egg wash. Continue layering phyllo sheets, working clock-wise, until you have used ½ package of dough. Remember to add a light brush of egg wash to every layer of phyllo. 
  7. Assembling the dish: Place the Brussels sprout and mushroom filling into the baking dish creating an even layer. Carefully gather each side of phyllo dough and fold over the top of the filling. Most of the filling will be covered. Spray phyllo dough with non-stick butter spray. 
  8. The finishing touches: Bake at 325° F for about 45 minutes. Your dish is ready when phyllo is golden brown and the Brussels sprouts are roasted. Remove from the oven, top with remaining crumbled feta cheese, and let stand for 5 minutes. While dish is cooling, place pine nuts in a dry skillet on medium-low heat. Stir frequently, toasting the nuts until they are golden brown. Top dish with pine nuts and serve immediately. To avoid breaking phyllo, use a very sharp knife to cut. 

*If you can’t find piri piri chili salt, substitute with ¼ tsp pink Himalayan salt and pinch of red pepper flakes.

Artist, musician, and writer at Mostly for Keeps, Elizabeth shares relatable life stories about womanhood in the 21st century. Elizabeth’s signature style is honest, candid, and hilarious. Her unique take on life can be found scribbled across the pages of TODAY Parenting, San Diego Style Weddings, Red Tricycle—where she is a regular contributor—Holl & Lane Magazine, SPOKE, BlogHer, and other local and national publications. Elizabeth’s storytelling is inspired by parenting, friends, fashion, food, and the idiosyncratic charm of the human condition.

Cornbread Casserole

 Recipe: Cornbread Casserole

Words & Images by Brittany Jaroudi


  • 1 (17-ounce) can whole corn
  • 1 (17-ounce) can creamed corn
  • 1/4 cup vegan butter, melted
  • 1 package of Corn Bread Mixture
  • 2 Flax eggs (1 tsp of flax mixed with 3 tsp of water- set aside for 15 minutes (makes 1 flax egg))


  1. Mix together can whole corn, can creamed corn, and flax egg well.
  2. Stir in melted vegan butter and corn bread mixture.
  3. Coat the baking dish with vegan butter.
  4. Pour in combined mixture into baking dish.
  5. Bake for 1 hour at 350 degrees.

Lifestyle wellness blogger, art teacher, and Pittsburgh native. Brittany loves sharing recipes, new product reviews, and DIY ideas on her blog. She is also is a vegan advocate and loves spreading health knowledge/awareness. 

Quinoa Caprese Salad

 Recipe: Quinoa Caprese Salad

Words & Images by Jenny Clark

Cook Time: 30 mins


  • 1 cup quinoa
  • 1 T unsalted butter
  • 1 cup cherry tomatoes, quartered
  • 10 small mozzarella balls, halved
  • 10 fresh basil leaves, cut into ribbons
  • 2 1/2 T olive oil
  • 1 T balsamic vinegar
  • 1 T lemon juice
  • salt & pepper to taste


  1. Put 1 cup uncooked quinoa, 2 cups of water, 1 T of butter and a pinch of salt in a saucepan. Bring to a boil. Turn down to a simmer, cover pot and cook until quinoa is light, fluffy and translucent.
  2. For the dressing, whisk together balsamic vinegar, olive oil and lemon juice. Season with salt and pepper.
  3. When the quinoa has cooled, add tomatoes, mozzarella, and basil (saving a small amount for garnish). Salt to taste. Enjoy!

Jenny is a pastry cook and blogger in the San Francisco Bay Area. She lives in Oakland with her golden retriever, Honey, and spends most of her free time exploring the city and eating delicious food.

Make & Taste: A Children's Lifestyle and Food Blog

Words & Images by Nicole Bedard

I created Make & Taste to document the cooking and baking adventures that I have with my toddler and celebrate others who do similar activities with the children in their lives. Being a professional photographer, I love to capture all the fun we have and recipes we make together. Food evokes so many childhood memories for me, and growing up in New England my siblings and I were exposed a variety of coastal ingredients like fresh seafood on Cape Cod and fresh produce from the farm down the street as well as our own greenhouse. My mother taught me how to cook and bake and since becoming a mom I realize the importance of this life skill. I believe cooking and baking builds confidence and teaches awareness of the origin of foods, which help our children understand and appreciate quality food and nutrition. Unfortunately, my mother passed away before she could witness my adventures with my son, but making family recipes with him brings back so many fond memories and makes me appreciate every day.

Make & Taste provides daily posts consisting of recipes, guest features and/or food related road trips all focused on the child’s interactions and experiences. Since photography is such a big part of my life, it is also a central part of the blog, with a focus on impactful lifestyle and food photography. The supporting photography aids in connecting with the community and encourages others to make recipes with their own children. Since launching the blog I have connected with so many individuals and love learning about how they introduce food to kids and keep family traditions alive. As a parent I am starting new traditions with my son like picking strawberries; as well as making traditional family recipes like my mother’s apple pie. The Make & Taste community has so many fun stories and places they bring their children. Some recent contributors have provided recipes ranging from strawberry jam, fruit popsicles, hand pies, mini omelets, pancakes and so much more. The kids have so much fun and take pride in making the recipes and the images bring the recipes to life. Some food related road trips include a homemade ice cream shop, donut and coffee shop, orchards and farmers markets. Children have such a thirst for knowledge so exposing them to where food comes from or how something is made really expands their horizons.

The Make & Taste community is growing every day and I’m excited to share more adventures from my home and others in the community. In the future, I plan to incorporate posts from abroad and explore how others approach food and traditions. In addition, I would like to develop a segment where I can provide kitchen product information and/or reviews to provide parents and caregivers my perspective on quality product. There are so many products on the market and it would be helpful to have some information in a single place for caregivers. Growing the Make & Taste community is so rewarding and I love hearing from parents who have tried and enjoyed making some of the recipes with their kids. Connections are already being made and I look forward to being on this journey and seeing how it evolves. Come joins us at IG: @makeandtaste Facebook: makeandtasteblog.

Nicole is a professional photographer, mother to an energetic toddler, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 7 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her toddler and enjoying a good cup of coffee.

Pear and Peach Cobbler

 Recipe: Pear and Peach Cobbler

Words & Images by Brittany Jaroudi


  • 1/2 cups rolled oats
  • 1/2 cup walnuts, chopped
  • 1/4 cup coconut flour
  • 2 1/2 Tbsp tapioca flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 Tbsp maple syrup
  • 3 cups pears cubed
  • 3 cups peaches cubed
  • 1/3 cup brown sugar


  1. Preheat oven to 350 degrees.
  2. Combined dry topping ingredients in a medium bowl and mix well, then add maple syrup and mix again until crumbled. Set aside. Place pears, peaches, brown sugar and tapioca flour in a large bowl.
  3. Mix until well combined. 
  4. Transfer to a deep dish pie plate, sprinkle topping mixture over top. 
  5. Bake for 1 hour until filling bubbly and top is slightly browned. 
  6. Cool for an hour.

Lifestyle wellness blogger, art teacher, and Pittsburgh native. Brittany loves sharing recipes, new product reviews, and DIY ideas on her blog. She is also is a vegan advocate and loves spreading health knowledge/awareness.

5 Ingredient Vegan Peanut Butter Brownies

Words & Images by Alexis Rochester

Serving Size: 6 Brownies
Cook Time: 30 minutes


  • 2 small ripe bananas, smashed
  • ¼ cup dutch cocoa powder***
  • 1 cup peanut butter
  • ¼ cup unsweetened applesauce
  • 2-4 tbsp coconut sugar (depending on how sweet bananas are, make sure to taste)
  • Optional: dairy-free chocolate chips


  1. Preheat oven to 350 degrees. 
  2. Spray a 9x9 baking pan and set aside.
  3. Mix up the ripe bananas until smooth and creamy. Add in the other ingredients (except chocolate chips if using) and mix up until everything is smooth. You can also mix up in a blender! Add in the chocolate chips.
  4. Bake for 30 -35 minutes or until cooked completely through! This will be a very soft, moist thinner brownie, but that is perfect!
  5. Allow to cool before serving!

***For more information on why you need dutch cocoa you can read this article.

Vegan Cream Cheese Frosting Ingredients:

  • 4 oz of dairy-free cream cheese, softened
  • A few tbsp. of cocoa powder (less or more according to taste)
  • Sweeten with stevia or coconut sugar


  1. Simply mix up until smooth.

I love to serve these as layered brownies! Just cut up small squares and layer with the frosting. They are great on their own or topped with coconut whipped cream.

Alexis is a writer, chemist, blogger, and recipe creator. She has taken her passion of chemistry and turned it into a lifestyle blog. Chemistry Cachet is chemist solutions for healthy living, easy baking, pretty flowers, and endless coffee! She lives in Texas with her husband and English Bulldog.

Spinach Pesto Fettuccine

Words & Images by Brittany Jaroudi


  • 14 oz. Dried Spinach Fettuccine
  • 2 6oz. Bags of Baby Spinach
  • 1 cup chopped basil
  • 2 cloves garlic chopped
  • 1 package silken tofu
  • 1/4 cup water
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups cherry tomatoes halved


  1. Bring a large pot of water to a boil. Drop in the pasta and stir well to separate strands. Cook until pasta is just barely tender, then add the spinach and cook until wilted, about 1 minute. Remove from heat and drain. 
  2. Meanwhile, place the basil and garlic in a food processor and process briefly. Add the tofu, water and salt. Process until very smooth, stopping several times to scrape off the sides of the processor bowl. Add pepper to taste. Set aside. 
  3. Place the pasta and spinach in a serving bowl. Pour tofu mixture over the pasta and toss well to mix. Add the cherry tomatoes and mix again. This dish makes great use of all the fresh basil, spinach and cherry tomatoes.

Lifestyle wellness blogger, art teacher, and Pittsburgh native. Brittany loves sharing recipes, new product reviews, and DIY ideas on her blog. She is also is a vegan advocate and loves spreading health knowledge/awareness.

Chocolate Ganache Raspberry Tart

 Recipe: Chocolate Ganache Raspberry Tart

Words & Images by Jenny Clark

Cook Time: 1 hour

Ingredients for the crust:

  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup all purpose flour

Ingredients for the filling:

  • 1 cup heavy cream
  • 8 oz bittersweet chocolate

Ingredients for the topping:

  • 1 pint raspberries
  • powdered sugar for sprinkling


  1. Preheat oven to 350F. In a medium bowl, combine melted butter, sugar, flour, vanilla extract and salt until a dough is formed. Press dough into bottom and sides of a 9 inch tart pan with removable bottom. Bake crust until golden brown, about 25 mins.
  2. In a medium saucepan, bring cream to a simmer. Take off the heat and add chocolate. Whisk until completely emulsified. 
  3. Pour ganache into baked crust. Allow to set.
  4. Once the ganache is cool and set, line outer rim of crust with raspberries. Use a sieve to dust generously with powdered sugar.

Tips: Semisweet chocolate can be used in place of bittersweet for a sweeter, milder ganache. Refrigeration will help the tart set faster. Enjoy!

Jenny is a pastry cook and blogger in the San Francisco Bay Area. She lives in Oakland with her golden retriever, Honey, and spends most of her free time exploring the city and eating delicious food.  See more from Jenny on her blog, Honey and the Baker.

Veggie Sushi

Words & Images by Brittany Jaroudi


  • 1 cup sushi rice
  • 2 cups water
  • 3 Tbsp rice wine vinegar
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 4 sheets nori (dried seaweed)
  • 1 cup chopped veggies – (carrot & cucumber)
  • 2 Tbsp Vegan Mayo
  • 1 Tbsp Hot Sauce


  1. Start by preparing your rice. Rinse rice in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes.
  2. In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until rice is ready.
  3. Once the rice is done, kill the heat and add the cooled vinegar mixture and stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as you lightly stir to release heat. It should be sticky and completely dry once it’s ready.
  4. In the meantime, prep your veggies by chopping them into thin pieces. If they’re too bulky they won’t allow the sushi to roll well.
  5. Now it’s time to roll: grab a thick towel and fold it over into a rectangle and place it on a flat surface. Top with plastic wrap, then with a sheet of nori. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick or your roll will be all rice and no filling.
  6. Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you.
  7. Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll over the plastic wrap and towel, using it to mold and compress the roll. Continue until it’s all the way rolled up.
  8. Slice with a sharp knife and set aside.
  9. Mix together the vegan mayo and hot sauce for an amazing dipping sauce.

Lifestyle wellness blogger, art teacher, and Pittsburgh native. Brittany loves sharing recipes, new product reviews, and DIY ideas on her blog. She is also is a vegan advocate and loves spreading health knowledge/awareness.

Toast with Goat Cheese Cream and Honey Gratinated Cherry

Words & Images by Elin Rosqvist


  • 2 slices sourdough bread
  • sprouts
  • 1/4 cup walnuts
  • 12 cherry
  • 2 teaspoons honey
  • 1 tablespoon butter

Goat Cheese Cream Ingredients:

  • 90 g goat cheese
  • 3/8 cup cream fraiche
  • salt and pepper

Mix all ingredients for the goat cheese cream. Chop the walnuts. Toast the bread in a pan with a little butter until the bread gets a golden brown color. Cut the cherries in half and mix with honey. Add the bread on a plate, spread over the goat cheese cream, sprouts, cherries and walnuts. Enjoy!

Elin Rosqvist is a 22-year-old girl from Sweden. Her passion in life is to style and take photos, and to convey the inspiration to people in different contexts. Mostly she photographing food and pastries, and she like to combine different materials and colors to create a personal image.  See more from her on her blog.

Raspberry Mini Cheesecake Bites

Words & Images by Brittany Jaroudi

(Makes 24 mini cheesecakes)

Crust Ingredients:

  • 1 cup pecans or walnuts
  • 6 medjool dates
  • 1/4 C shredded coconut
  • 1/4 tsp sea salt


  1. Remove the pits from the medjool dates and soak them in warm water for 10 mins. Drain the water from the dates and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together on it's own.
  2. Press about 1 1/2 tsp of the mixture into the bottom of each mini muffin cup.
  3. Tip: to remove the cheesecakes easily from the tray, cut 4 inch strips of paper and place those in the bottom of each cup. Press the crust mixture on top of these. Then when the cheesecakes are done setting in the freezer you can pull on the paper tabs to lift the cheesecakes out.

Filling Ingredients:

  • 1 cup raw cashews (soaked for 3 hours)
  • 1/2 cup frozen raspberries
  • 2 tbsp lemon juice
  1. Drain cashews from the soaking water and rinse under fresh water. Then add them to a high speed blender or vitamix along with frozen strawberries, agave nectar, melted coconut oil, and lemon juice. Blend until smooth. Pour this mixture into a bowl and set aside. Clean out the blender to make the strawberry puree for the swirl.

Swirl/topping Ingredients:

  • 1/2 cup frozen raspberries, melted


  1. Allow these raspberries to melt at room temperature or heat over low heat in sauce pan for a few minutes until soft. Then blend this in a blender into a smooth puree.

Lifestyle wellness blogger, art teacher, and Pittsburgh native. Brittany loves sharing recipes, new product reviews, and DIY ideas on her blog. She is also is a vegan advocate and loves spreading health knowledge/awareness.

Veggie Benedict

Words & Images by Jenny Clark

Prep Time: 15 mins Cook Time: 15 mins Makes: 2 servings


For the Hollandaise Sauce:

  • 4 egg yolks
  • 2-3 tbsp lemon juice
  • pinch of salt
  • pinch of pepper
  • pinch of cayenne
  • 4 tbsp butter, melted

For the Veggie Benedict:

  • 2 english muffins
  • 2 cups spinach
  • 1 tbsp olive oil
  • 4 slices of tomato
  • 4 eggs
  • Hollandaise sauce (above)
  • parsley for garnish

Instructions:To Make the Hollandaise Sauce:

  1. Put 4 yolks, 2 tbsp of lemon juice, salt, pepper and cayenne in a blender or food processor. Blend until frothy.
  2. With the blender running, stream hot melted butter through the removable insert on the top and blend until thick and creamy. Adjust to taste by adding more seasoning, lemon juice, or butter.

To Make the Veggie Benedict:

  1. Split english muffins in half and lightly toast.
  2. Sautee spinach in olive oil with a pinch of salt.
  3. Heat a pot of water to simmering. Swirl water in a circle. Crack 4 eggs into center of pot to poach. Remove with a slotted spoon when whites are cooked through and yolks are still runny.
  4. To assemble the benedict, top each english muffin half with a spoonful of sautéed spinach, one slice of tomato, one poached egg. Spoon desired amount of hollandaise sauce over the top. Garnish with a sprinkle of fresh parsley.
  5. Enjoy!

Notes: Adding a spoonful of vinegar to poaching liquid may help keep the whites of the eggs from falling apart too much. For meat eaters, replace or add to veggies with slices of Canadian bacon for a classic Benedict. Recipe is easily adjusted for more or less people. Enjoy a delicious brunch at home!

Jenny is a pastry cook, blogger, and animal lover. She lives in the San Francisco Bay Area with her golden retriever, Honey. Her free time is spent exploring with her pup and drinking copious amounts of tea in local cafes. She’s obsessed with artisanal bread and cheese and aims to create wholesome, delicious, vegetarian food that people will love.  See more recipes on her blog, Honey and the Baker.

Watermelon & Tomato Salad Appetizer

Words & Images by Melissa Temling

Summer is almost here! And that means picnics, pool parties and backyard happy hours. That also means it’s time to beef up your appetizer repertoire. While I’m a sucker for the usual caprese on a toothpick I wanted to find a way to make one of my all time favorite salads bite size. I give you, appetizer style Watermelon & Tomato Salad! I fell in love with watermelon salad a couple years ago when it was ordered in a group setting - never something I would’ve tried on my own. WOW! The combo of the sweet watermelon and tomato topped with a hint of goat cheese is one perfect summer dish. And now shareable!


  • 1 watermelon
  • 1 log of goat cheese
  • 2 cucumbers
  • 2 large tomatoes
  • 1 bunch of mint
  • salt to taste


  1. Slice watermelon into ½” thick slices like you would a loaf of bread, discarding the end.
  2. Starting from the center of each slice and working out to the white area, use a 1” cookie cutter to cut watermelon circles. Trim bottoms if needed to make all circles about the same height and set aside.
  3. Set your mandolin on the ⅛” straight edge setting. Carefully slice cucumber lengthwise - discarding the first slice to eliminate the skin. Repeat until both cucumbers are sliced.
  4. Place cucumber slices on paper towels and pat with another paper towel. Attempting to take as much moisture out of them as possible.
  5. Using a knife, spread a thin layer of goat cheese on each slice of cucumber as if you were buttering a slice of bread. The goat cheese will act as the glue when applying cucumbers on watermelon in next step.
  6. Assemble base of your appetizer by rolling the cucumber slice, goat cheese side in, around watermelon circle until it just covers beginning end (I cut my cucumber slices in half before applying to watermelon). The watermelon will not reach the top of the cucumber, leaving space for the tomato relish.
  7. To make tomato relish, roughly slice tomatoes and put into a small blender with bunch of mint and dash of salt. Blend until tomatoes are about pico de gallo size - careful not to make tomato juice
  8. With a small spoon, top each piece with desired amount of tomato relish.
  9. Serve immediately or keep refrigerated until ready to serve.

Quinoa Salad

Words & Images by Brittany Jaroudi


  • 1 cup of quinoa
  • 2 cups of water
  • 1/2 cup of corn
  • 1/2 cup of chopped cucumber
  • 1/2 cup of chopped grape tomatoes
  • Handful of sprouts
  • 1 lemon


  1. Add 1 cup of quinoa with 2 cups of water to a small pot. Turn the heat to high until you have reached a boil. Then turn down to low and cover for 15 minutes
  2. Remove quinoa from pot and place into a bowl
  3. Add in the corn, cucumbers, and grape tomatoes
  4. Mix into the quinoa and top with sprouts
  5. Squeeze 1 lemon onto the top of the quinoa salad

Homemade Spicy Sloppy Joes

Words & Images by Jess Downey

Sloppy Joes are always a family fave.  Their ooey gooey saucy goodness make them great for almost any occasion. But they're so easy which makes them great for those nights when you just want to whip up something easy for dinner. So instead of reaching for the can next time you're craving that saucy goodness, try this recipe for homemade spice sloppy joes.


  • 1 lb. ground beef
  • 1 green pepper, finely chopped
  • 1 jalapeno, sans seeds & finely chopped
  • 1/2 large white onion, finely chopped
  • 1 tbsp chili powder
  • 1/8 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 cup ketchup
  • 1/2 cup steak sauce
  • A few dashes of salt & pepper


  1. Brown ground beef in pan with a few dashes of salt and pepper. Drain all of the grease off (you can rinse if necessary).
  2. Add ground beef and all other ingredients to Crockpot. Stir so the meat is evenly coated and all of the seasonings get mixed in.
  3. Cook on low for 2.5 to 3 hours. You may want to stir a little while cooking. If the mixture isn't wet enough for your taste, add a couple teaspoons of broth (any kind works fine).

Note: This recipe will make 4-5 sloppy joes (depending, of course, on how much you pile on your bun). You can adjust the spice level for your tastes by adding more/less cayenne pepper or including the seeds of the jalapeno.

Vegan Pad Thai

Words & Images by Brittany Jaroudi

Ingredients: For the Pad Thai:

  • 4 ounces brown rice noodles
  • 1 green onion chopped
  • Shredded Carrot & Broccoli Slaw
  • 2 teaspoons of turmeric
  • 1 package of firm tofu
  • 1/2 cup peanuts, chopped

For the Sauce:

  • 2 tablespoon soy sauce
  • 1 tablespoon of peanut butter
  • 1 teaspoon of apple cider vinegar
  • 1 tablespoon of maple syrup


  1. Cook brown rice noodles following the directions on package
  2. Pat the firm tofu with paper towels to get out all of the extra water. Then cube tofu into small pieces and place on a dry skillet.
  3. Turn skillet on low heat and add in turmeric seasoning. Add chopped green onion to the skillet mixture as well. Cook for about 5 minutes.
  4. When noodles are finished cooking drain and place in a large bowl.
  5. Add the tofu mixture to the cooked noodles.
  6. Combined all the ingredients for the sauce in a small mixing bowl.
  7. Add sauce to the cooked noodles and mix thoroughly.
  8. Add on top the shredded carrot and broccoli slaw.
  9. Top with crushed peanuts and enjoy!

Spicy Avocado Hummus

Words & Images by Jenny Clark

Prep Time: 15 mins Servings: 4-5


  • 1 15 oz. can chickpeas
  • 1 ripe avocado
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1/2 lemon, juiced
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1 tsp crushed chili pepper
  • 1 tsp salt


  1. Blend all ingredients in a food processor until smooth.
  2. Add salt to taste.
  3. Garnish with a drizzle of olive oil and a sprinkle of crushed chili pepper.

Note: Goes great with pita bread, crackers and/or an assortment of fresh vegetables like carrots and bell peppers. Serve as an appetizer, snack or simple weeknight dinner.

Recipe: Vegan Carrot Cake

Words & Images by Brittany Jaroudi

Serves 6-8


  • 1 1/3 cup unsweetened almond milk
  • 2 tsp apple cider vinegar
  • 1 tbsp ground flax
  • 3 tbsp water
  • 1 1/2 cup whole-wheat flour
  • 1 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground pumpkin spice
  • 1/2 tsp sea salt
  • 1/3 cup coconut oil (solid but soft at room temperature)
  • 1 cup packed brown sugar
  • 2 tsp vanilla extract
  • 1 1/2 cup grated carrot
  • 1/2 cup crushed pineapple or 1/2 cup applesauce


  • 1/2 cup coconut oil (solid but soft at room temperature)
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1/2 tsp apple cider vinegar
  • 1 1/2 cup powdered sugar
  • 1 tbsp + 1 tsp unsweetened almond milk


  1. Mix together almond milk and apple cider vinegar and set aside for about 10 minutes.
  2. Mix together the flax and water and set aside in the fridge for about 10 minutes to allow it to thicken. (This is our egg replacer)
  3. In a large bowl combine the dry ingredients for the cake including whole-wheat flour, coconut flour, baking powder, baking soda, cinnamon, ginger, pumpkin spice, and sea salt.
  4. In another bowl beat together the coconut oil, brown sugar, and vanilla extract until fluffy. Then add the almond milk and apple cider vinegar mixture and the flax "egg" mixture once thickened. Beat together until well combined. Then add the wet ingredients to the dry ingredients.
  5. Fold in grated carrot and crushed pineapple and mix well. It will be a pretty thick batter.
  6. Lightly oil a 8” X 2” round cake pan. Press the batter into the cake pan evenly so it reaches all sides. Bake in a pre-heated oven at 350 F for 25-30 mins.
  7. Turn out onto cooling racks and allow the cake to cool completely before icing them.
  8. Using a hand mixer beat the coconut oil, lemon juice, apple cider vinegar, vanilla extract and 1 cup of powdered sugar to start. Once it's mostly combined add in another 1/2 cup of powdered sugar and beat together. Then add in almond milk and beat until smooth and fluffy. Then ice the cake!

NOTE: I've topped the cake with crushed almonds and pecans also I added shredded coconut in the middle. I also made three little carrot flowers using a few pieces of peeled carrots. You can use any topping you’d like. Dried fruit, fresh fruit, lemons, and shredded carrots are wonderful topping ideas.