Easing back into blogging after the busiest summer season in the restaurant, an unexpected tragedy in the family, and overall life just doing its thing. Looking forward to reconnecting with my readers after months of being away - so if you are still reading, I thank you and kick off the welcome back tour with this Hot Macadamia Latte that's warming me up this season and giving me all the comfort. 

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Overnight Oats, pretty much the most perfect meal prep there ever was. I'm not one to be scrambling eggs in the morning, I am one to choose something nourishing and easy, and this fits the bill. Today, I'm showing you how to make three variations of overnight oats: berries & cream, pineapple coconut, and spiced chocolate!

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Nothing makes me more excited than discovering new products and creating magic from them. That's what I felt when creating The Ultimate Vegan Cheese Board with Eat Happyist Plant-Based Cheeses - get ready to create one yourself! This post is not sponsored, but cheeses were gifted to me by the company. Click the post to discover my top five tips when making a cheese board.

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 These Almond Berry Thumbprint Cookies are delightful and healthy bites - gluten free, refined sugar free, vegan, and packed with antioxidants! Learn a little more about my new favorite cookie and the brand behind them that I have come to love! This recipe is in partnership with The Synergy Company.

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If you're looking for a vegan version of the classic Italian bolognese sauce, this is the recipe for you! This Vegan Tofu Bolognese is rich, flavorful, and a new favorite for us!

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Colder nights mean comfort food, specially if you live in New England. Today, I'm sharing a recipe I created a few months ago using the latest trend turned lifestyle in food - plant-based meat products! This Beyond Meat Bolognese recipe is entirely vegan but satisfies any hearty, stick to your bones craving.

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This has become my favorite plant-based substitute for anything that needs ground meat: Cauliflower Taco Meat. It's the perfect replacement in recipes like taco bowls, burritos, lasagna, and more! Today, I'm sharing the recipe and how I used it in a quick taco rice bowl - follow along.

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This Vegan Chickpea Tuna is a great plant-based version for the traditional tuna from a can. This is the closest to tuna salad I've ever been when recreating it and had to share this quick recipe!

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These Jackfruit Tostones Nachos are a plant based, Latin version of traditional nachos - made with crispy plantains, pico de gallo, guacamole, melted cheese, and a spiced up jackfruit that is sure to convince anyone to go vegan for a meal!

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