Google / Social Description

Deeply savoury, with a creamy texture, this not-a-frittata will lend itself easily to as many variations as you can dream up.

Introduction

For years before I went plant-based, a frittata was a weekly staple because it was a quick way to get dinner on the table, no matter what I had lurking in the fridge. After experimenting with a bunch of variations, this simple chickpea flour– based version has come out the clear winner. Long used in South Asian cuisine, chickpea flour makes a beautiful replacement for eggs because it is packed with filling protein, fibre, and important minerals. Deeply savoury, with a creamy texture, this not-a-frittata will lend itself easily to as many variations as you can dream up.

Google / Social Description

Bright, fresh bulgur salad packed with gut-friendly fiber.

Introduction

Bulgur is a whole grain in the wheat family that can easily replace rice or quinoa if you’re looking to switch things up. It has a chewy, nutty texture and a flavor that lets other ingredients shine. In this dish, Brussels sprouts add even more gut-friendly fiber and a smoky flavor that works wonderfully.

Google / Social Description

By combining fluffy and flaky biscuit dough with an apple pecan cinnamon filling, these cinnamon buns come together in a flash.

Introduction

There are a few things that I crave that require immediate attention and cinnamon buns are at the top of that list. Too bad they take a good few hours to make . . . until now! By combining fluffy and flaky biscuit dough with an apple pecan cinnamon filling, these babies satisfy that need for swirly cinnamon flavor in a flash.