We’re racing across the country to get back to the west coast as quickly as possible. It’s a grueling schedule of 100-400 miles per day. That amount of driving needs good nutrition to keep going, so here is the tofu kale soup recipe I whipped up.
Travel adds a layer of complexity to healthy eating, but it is possible. Here’s my easy healthy food list for when I don’t want to cook. And it isn’t take-out or TV dinners, either, but easy enough that anyone make it.
It’s been awhile since I posted a recipe. But today, I decided to go into a food prep frenzy, clear out some stuff that needed eating and make some sauces. These sauces are all gluten-free, oil-free, low-FODMAP, and all you need is a high-powered blender or food processor to make them. Here are the 3 easy vegan sauces I made today.
Do you ever wake up in the morning and want something sweet for breakfast, but don’t want to spend hours baking it? That’s what happened to me this morning, so I created this mochi cinnamon mug cake on the fly.
I’ve also been craving cinnamon rolls lately. I haven’t had one since we visited a vegan, gluten-free bakery in Portland, and that was my first one all year. I do miss those days when I could just buy cinnamon rolls from a store or bakery like everyone else. Maybe someday I will make the time to figure out how to make some at home.
In the meantime, this recipe took me just a few minutes to make. It is not as bad for you as you would think. I won’t call it healthy either, but everyone needs a treat now and again. The mochiko flour makes it gluten-free and gives it that soft, spongy consistency like mochi.