When mom made French toast it was a special morning! I've brought that back in a plant-based way and it takes me back.

Now you can have your cake and eat it, too (for breakfast)!  These plant-based (vegan) and gluten-free carrot cake pancakes are somehow puffy and yet still dense, they give just a bit at that first decadent bite, but are not gooey at all. Top them with a creamy coconut vanilla cream sauce and you ha...

Forget the pie, take these Chocolate Pumpkin Pie Truffles to your Thanksgiving celebration! Little balls of pumpkin, vanilla and candied walnuts wrapped up in dark chocolate. More please!

Why dip in chocolate when you can fill the whole dang berry? That delicious chocolatey filling is only 5 little ingredients, keeps your ticker strong (this is American Heart Health Month!) and doesn't pack on the calories like that other stuff. Eat. It. All. And, happy Valentine's Day! xoxo   Here...

Holy moly these are tasty muffins! Get a dose of beta-carotene, omega-3 and serious anti-oxidants in these tasty, cute little guys!

Let's just call it what it is - vegan Nutella.

Dive in, baby! Your plant-based blue cheese is HERE! Make it a dip, make it a dressing - it's sooo good!

During the holidays they are called Snowball Coconut Truffles, but you'll soon find out you will ache for them all year 'round. Make your Coconut Truffles and take them to the pool, serve them up with strawberries and blue berries on Independence Day, nix the eggs and put these in your Easter basket...