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Pink Tahini Rice Crispy Treats 💗 recipe link is

Pink Tahini Rice Crispy Treats 💗 recipe link is up in our bio 😉Sending love to you!
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Even though we’re all about blood sugar balance and eating meals that keep it from spiking up, we love treats too! Tahini and coconut oil help curb the blood sugar spike here, even though we use maple syrup and brown rice cereal in this recipe (@onedegreeorganics ) We used @organikahealth pink mylk latte to make it pink and @enjoyyoso coconut yogurt in the topping. We promise they are soooo yum!! Especially if you have childhood memories of loving Rice Krispie treats like us...

It's World Cancer Day and the 2nd edition of our c

It's World Cancer Day and the 2nd edition of our cookbook is here just in time! Today we're thinking about all the clients we've worked with over the years, especially the ones who inspired many of the recipes in this book, along with so many friends and family members who have gone through cancer. If you're going through cancer right now, know that we are here for you and sending our love to you through our recipes in the cookbook.
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A huge thank you to our team @appetite_randomhouse and Suzanne, Paige and everyone else at @cookemcdermid
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The new cover design is by @talia_abramson and the photo is by our photographer @danielskwarna - this book wouldn't exist without all of his dedication and hard work bringing the recipes to life in the photos 🙏

We made the Gingersnap Cookies from the cookbook here (go to the second photo for recipe details!)

Tired of cooking?? Whip this up in 10 MINUTES. Ser

Tired of cooking?? Whip this up in 10 MINUTES. Seriously, that’s it. It’s sautéed spicy cauliflower + chickpeas over lemony yogurt and it’s 🔥🔥🔥recipe in bio link!!

Happy Friday Ya’ll Been a whirlwind of week. Lo

Happy Friday Ya’ll

Been a whirlwind of week. Lots of zoom calls, virtual schooling, juggling a lot of moving parts 🤯

I’m in need of some hearty comfort food, maybe you are too?

Make this recipe this weekend + save it 👇

1 large or 2 small zucchini, sliced thinly
1 jar fave tomato sauce
1 heaping cup baby spinach

1 onion, diced
Granulated garlic powder or sliced garlic
1 lb ground chicken, Turkey or beef
1/2 tsp sea salt and pepper

Vegan béchamel sauce
1 bulb garlic
19 oz navy or butter beans
2 tbsp evoo
2 tsp lemon juice
1/2 tsp sea salt and pinch of pep
Water to thin out

1. Preheat oven to 375
2. Roast garlic for 15-20 min until soft.
3. Blitz vegan béchamel sauce in blender/processor
4. Sauté onion and ground protein
5. Begin layering lasagna
Sauce on bottom
Zucchini noodles
Spinach
Meat
Béchamel
Sauce
Repeat again
End with béchamel on top and sprinkle almond flour or Parmesan or nutritional yeast on top.

6. Cover, cook for 35 minutes, uncover, cook for 15 minutes, then broil for 3 minutes.
7. It will be a bit more “soupier” than traditional lasagna but so good and comforting ❤️
8. Enjoy on its own or with a big hearty salad 🥗

Our Holiday Kale Waldorf Salad is ready for you! C

Happy Chanukah if you’re celebrating! And even i

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