This savory pie is a great way to incorporate the butternut, delicata, or acorn squashes that are showing up at the markets this time of year while using up those final harvests of summer tomatoes. A farewell-summer-and-hello-fall kind of dish. 

Every single morning since I've been pregnant I have woken up craving smoothies. I switch up which ingredients I use for the sake of variety, but this is my go-to smoothie of choice. It is thick and creamy enough to keep me full, but fruity enough to quench my thirst. This smoothie is a great source of healthy fats and antioxidants. And somehow the baby never seems to get sick of it. 

My best friend Emily of Whisk and Whittle makes this amazing cake with caramelized bananas and Nutella.  If you are in the mood for all the butter, flour, and sugar (which sometimes I am!), her cake is definitely the winner.  But last week I was in the mood for that cake, but I wanted a healthier version. I decided to adapt the recipe from my Maple Pecan Banana Muffins to make a healthy gluten-free/refined sugar-free version. And while it is a different cake experience completely, it turned out great!

This is the perfect dessert to bring to your holiday dinner! With mostly raw ingredients and no refined sugar, this healthy treat is so easy to make. 

To me, it is Christmas time as soon as I see eggnog on the shelves. I can’t get enough of the stuff. But a drink made from sugar, cream, and eggs is not the healthiest choice. So I came up with this vegan version I can feel good about drinking all holiday season. 

A salad is a great side dish but doesn’t always have what it takes to be a main course. I know I’m not the only one who ends up craving carbs after eating salad. But with bread toasted in olive oil, roasted squash, and cheese, this salad can stand alone.

Most people think of parsley as not much more than a garnish on their plates. Think again. Parsley is a breath freshening, nutrient dense, diabetes preventing, immune supporting powerhouse. Antioxidant rich pomegranate seeds give this recipe an extra cold-fighting boost. And as cold and flu season approaches, who couldn’t use a little extra immune support? This green smoothie is a great way to incorporate parsley into your diet. 

I think I was an adult before I realized there were more varieties of grapes than "green" and "red." OK, that's not entirely true. Growing up I would pick muscadines off the vine and eat them, but I had never seen another variety of grape at a grocery store. This time of year you can find types of grapes that are so much more delicious than the most common ones. With that in mind, I created this lentil recipe with roasted grapes to celebrate the season. I used champagne grapes (because they are tiny and cute), but any variety will work. Concord would be especially delicious.

When it comes to baked goods, I typically prefer gluten. Some things are just sacred. But these muffins might convert me. The banana and the egg make these muffins hold together in a way that gluten-free treats can’t usually manage. They are super moist not to mention absolutely delicious. And they are so healthy!

When I lived in New York I fell in love with arepas.  I lived right by Caracas Arepa Bar and ate there constantly.  Arepas are South American cornmeal bun sandwiches.  And they are amazing. Imagine an english muffin made of grits stuffed with all kinds of delicious things.  Honestly, one of the hardest parts of moving back to Atlanta was moving away from my arepas.  I have spent years trying to recreate my favorite arepas at home and finally have come up with something I'm pleased with.  Give these a try, but also do yourself a favor and go to Caracas Arepa Bar next time you are in NYC.

Made from fresh fruit and probiotic kombucha, this refreshing drink is like a root beer float's healthier sexier sister. Serve it as a mocktail or a dessert. Made from fresh fruit with no added sugars, you might as well have it for breakfast.

Last week I made this simple galette and posted a photo of it on Instagram.  Judging by the reaction, I take it you want the recipe.  Right?  I made my crust from spelt flour because I love the flavor and like having an alternative to wheat.  But if you want to make things really easy on yourself, you can always by pre-made organic pie crust and have this ready in a matter of minutes.  There is no shame in store bought pie crust when you're in a pinch!  Now go make this one fast before fig season ends!

A tropical raw vegan ice cream cake.  Enough said.

When you plan a wedding in Atlanta on the eve of the Summer Solstice, you know one thing: it will definitely be hot.  Despite the nearly 100 degree heat, I decided to have a dinner outside the night before the wedding.  We asked a few people to bring dishes and had an intimate potluck style dinner on the porch of a glass treehouse.  As hot as it was, salads were definitely the perfect food.  So I recreated a sugar snap pea salad from the dinner to share with you.  With mint and lemon, this refreshing salad is the perfect thing to eat when it is too hot to turn on the oven.

TOMATOES! I know it is a little early for a tomato post, but down here in the south we are already starting to see 90 degree weather.  And with that comes the first tomatoes of the season. This recipe is my absolute favorite thing to do with tomatoes. Slow roasting the tomatoes concentrates the flavor making them extra sweet and delicious. If I had to pick my last meal before I die, it would probably be this (maybe with an artichoke on the side?).

OK, I know I've said this before (like just last time I posted), but this recipe may seriously be one of my healthiest recipes. We are talking about a raw, vegan, gluten-free, nut-free, no added sugar, majorly healthy breakfast (or dessert) that is CRAZY EASY to make. And the best part of all - you can make it in five minutes the night before and just grab-and-go in the morning. Making this is a total no-brainer.

When you think about chips and dip, you don't exactly think healthy. But this might be the healthiest recipe I've ever posted. Seriously. Other than a tablespoon of oil and a pinch of salt, the only ingredients are vegetables. And somehow this two-ingredient healthy dip  tastes completely indulgent. Put this caramelized onion spread on toast, veggie burgers, cheese, fruit... (might I recommend gruyere, fig spread, caramelized onion jam grilled cheese?) It tastes good on everything. Trust me.

Also be sure to check my instagram this week for a delicious giveaway!

Raw cake always seems to be too good to be true.  Healthy cake!? This one tastes like a creamsicle, but the ingredients are barely more than nuts, honey, and fruit.  No matter how many times I make a raw cake, I am always surprised that it can taste this good and be this good for me.  And remembering to soak the cashews is the only prep-time.  Making the cake only requires about 10 minutes total.  So if you are looking for an easy dessert that is healthy enough you could eat it for breakfast, look no further.

I feel like I've indulged so much already this holiday season that all the sweets aren't even tempting anymore. Now all I want is something healthy that is hearty enough to fill me up. This recipe is the perfect way to eat clean and still feel satisfied.  And it just happens to be vegan and gluten-free so it is likely to please anyone at your holiday table no matter what their diet may be.

Growing up as a vegetarian on Thanksgiving, there was always Chelsea's food and everyone else's food. And while I do like steamed vegetables, it seemed like that was always the only option for me other than rice.  As an adult, I love having Thanksgiving as an opportunity to make vegetarian dishes that the whole family (meat-eaters included) will enjoy.  This Butternut Squash Orecchiette is the perfect side dish to win over any picky eater.  I have included the vegan and gluten free variations in the recipe as well so that everyone can enjoy it.

Weekends are for waffles. I LOVE waking up on a Saturday and making coffee and waffles and starting the morning slowly. These Lemon Poppyseed Waffles are a great way to switch up your waffle routine. And while I like the taste of real butter and milk for mine, this recipe works just as well with coconut oil and nut milk for vegans.  And while I love to save waffles for the weekend, you can freeze them and then toast them for a quick weekday breakfast too!

Last weekend I hosted a brunch for some close friends. And while I normally love making elaborate recipes, I found myself searching for simple recipes I could throw together quickly. The answer was this: Rosemary Tomato Baked Eggs.  The entire recipe can be made for under $10 and with very little fuss.  And while my recipe includes sautéing the veggies first for more flavor, in a pinch you can just put everything in the dish and bake. Easy, affordable, and delicious.  Doesn't get much better than that. Did I mention it is gluten-free and dairy-free too?

The first time I saw a recipe for black bean cookies I thought surely there must be a mistake. Black beans couldn't possibly taste good as cookies, right? Wrong. Chocolate black bean cookie dough tastes exactly like brownie batter. EXACTLY. And they are packed with protein and fiber too! Win, win.  So after months of eating chocolate black bean cookies, I got adventurous and came up with these Pumpkin Spice ones in time for fall.  They are flourless, gluten-free, vegan, and nut-free.  And somehow they still taste amazing.  

Last year at the Naked Fig Dinner Party I made this Tomato Basil Farro and topped it with a Summer Vegetable Stack and Fresh Pesto Sauce. I meant to share the recipe with you then, but summer came to an end and the produce was no longer available. So before another summer fades away, I want to share this simple and delicious recipe. It is so easy to make, but the presentation will make people think you worked all day on it. And it is vegan too!