I think the reason I love food so much is because of all of the wonderful memories it evokes. From my international travels to special times in my past, food is a deliciously sensual reminder of so many of my most cherished experiences. This sandwich hails back to the era of my first boyfriend (and first love). I think of being 19 years old, attending college in Denver during the fall, the scent of dry leaves and stargazer lilies, clear blue skies, cool air, and and warm sunshine. My boyfriend worked as a sous chef in a high-end restaurant, and he introduced me to this sandwich - including how to prepare it - so I can’t really take full credit. I was even resistant at first! Now, i enjoy it as a hearty and tasty vegetarian lunch paired with a side of roasted asparagus - or on occasion, some Terra Blues or Mediterranean vegetable chips. I hope you grow as fond of this recipe as I have, and that it earns a special place in your heart, too. :)

Sometimes, you’ve just gotta go in for a craving. I’m certainly not one to advocate for being super strict to the point of deprivation. While I generally avoid gluten and grains, if I do get a craving, the last thing I want to eat is highly processed packaged snacks made with inflammatory oils. So… I make my own whole wheat pita chips on occasion. And trust me, they’re wayyyyy better than anything you can get at the grocery store. Think warm and fresh from the oven with fresh aromatic herbs and spices. I hope you enjoy my healthy(er) version of this popular snack whenever the inclination strikes for a little well-deserved indulgence. :)

If you’re looking for an easy way to enjoy a grain/gluten free lunch, look no further. :) This wrap uses a collard leaf as a fresh and delicious replacement for a tortilla. You can really wrap any ingredients you want, but this recipe is my favorite combination inspired by a wrap once made for me by my friend Nixie of the Nu Earth Podcast and Claryti Cleaning Products (both resources I highly recommend checking out).

One of my favorite mementos from my world travels is coming home with recipes that remind me of the amazing countries and cultures I’ve encountered. Koshari is a traditional Egyptian dish, and a supreme comfort food. It’s also vegan. This version incorporates gluten-free, grain-free or whole-wheat pasta varieties (according to your dietary goals), and I also add fresh chopped baby spinach to the sauce to up the veggie and nutrient content of the dish.

My husband loves a good bowl of ramen, and I love serving our family this health-conscious and super delicious version! This meal has become a regular staple in our rotation. It’s warm, comforting, yummy and… Quite easy!

This gluten-free snack is delicious and perfect for fall! I like to enjoy a slice with an easy almond milk chai latte on a crisp fall afternoon.

This breakfast is an every-once-in-awhile meal, not a regular part of my rotation, but as a weekend treat it’s quite fun, kind of fancy, and definitely delicious. The crepes themselves are gluten, grain, and sugar free. The hazelnut cacao spread has a bit of sugar, and when the coconut yogurt is added in, there is even more. So - if you decide to indulge - I recommend making sure lunch and dinner are protein and vegetable dishes (my Rosemary Mustard Salmon, Turkey Lettuce Wraps, Vegetable Beef Stir Fry and Fiesta Fresh Shrimp Salad recipes are good examples) with minimal grains, sugar and carbs. Just to balance things out. ;)

This delicious hot breakfast cereal is not only gluten-free but actually completely grain-free (buckwheat is actually a seed). You can mix and match to come up with your favorite toppings, but here I’ve shared my favorite way to prepare this comforting morning dish.

One of my favorite things to bring back with me from world travels is recipes of amazing dishes I enjoyed in the countries I visited. On a sensory level, it’s like revisiting the place again and again. This particular dish holds fond memories for me. I had been biking through Kyoto, Japan on a cold, rainy winter day. My boyfriend and I stopped at a little restaurant. I ordered what looked like a delicious hot buckwheat noodle dish. My boyfriend ordered this. My dish came out cold and utterly disappointing, but my boyfriend’s dish was warm, delicious and totally hit the spot. He shared his with me and ordered another, and I came home and figured out how to invent my own version. I hope you enjoy!

This dish is definitely not an every day indulgence, but for those times when you want to add in some healthy carbs, this is one of my favorite treats. As far as carbs (and potatoes) go, sweet potatoes and purple potatoes tend to impact the body more favorably due to their high polyphenol and antioxidant concentrations. I recommend using avocado oil because it has a high smoke point which makes it ideal for cooking at higher temperatures. EVOO also works well for its flavor profile, but may lose some of its health benefits due to the healthy monounsaturated fats it contains breaking down at higher temperatures.

This scrumptious vegan/vegetarian avocado toast is one of my favorite summer lunch recipes. It’s full of healthy compounds, including sulforaphane (potent cancer-fighting properties) from the broccoli sprouts. I love pairing this meal with a side of fresh baby peas or Oven Roasted Cauliflower and a GT’s Lavender kombucha.

This vegetarian (not vegan) recipe has been a favorite with John and me for years, and the tomato doesn't fall far from the vine... Our son Isaac absolutely loves this meal as well. I don't give Isaac the toasts because they're too dense for him to chew, but he loves to have the tomato mixture with a side of chopped up fresh organic mozzarella and some green beans. I personally don’t eat bread very often either (and this recipe is most certainly not gluten free) - but I do believe in living a little, so when I do eat bread, it’s in a recipe like this where I thoroughly enjoy it. I hope you do, too!

These vegetarian (not vegan) pancakes are a family favorite in our house! They’re grain-free and super delicious. I like to make a big batch and then have an easy go-to breakfast for the rest of the week.

This recipe is vegetarian (although not vegan). It’s full of protein, phytochemicals and healthy fats (especially when paired with pomegranate guacamole)! Expert tip: chop/prep/store the vegetables in advance so that all you have to do is toss them in the pan in the morning.

This recipe is vegetarian and vegan friendly. Packed with plant protein and a delicious blend of spicy, savory and tangy flavors, I make a big batch and enjoy it for lunch several times over the course of a week.