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A cozy, flavor-packed celebration of ingredients can make you pause with every bite. This pasta? It’s that kind of meal.

There’s something special about adding homegrown alfalfa sprouts to a summer dish—they’re fresh, crunchy, and bursting with that clean, just-picked flavor that instantly elevates any salad, wrap, or sandwich. They don’t just taste better than store-bought—they feel better, too.

Nothing hits like a crisp, refreshing salad that actually fills you up and feels alive.

Francesca Nardelli : Vegan Italian Salad with Creamy Dressing (Easy + Dairy-Free) Vegan Creamy Italian Dressing,

Spring Sprout Salad with Lemon Garlic Dressing Spring is finally here, and I couldn't be more excited! This season is filled with vibrant...

Summer is the perfect time to enjoy light, vibrant, and refreshing meals. With the abundance of fresh produce, a great summer salad can...

The Ultimate Lemon Garlic Salad Dressing: Fresh, Simple, and Bursting with Flavor There’s something so satisfying about making my own salad dressings. Store-bought dressings just don’t compare—too many fillers, too much sugar, and never that fresh, bright taste that makes a salad feel exciting. I love using super simple ingredients, letting every fresh, vibrant flavor shine through. And this lemon garlic dressing? It’s a game-changer. It’s tangy, garlicky, and just the right

Welcome to my vibrant world of smoothies, where health meets flavor in the most delightful way! In today’s post, we’re diving into the...

recipe: 1/2 cup oats, 1/3 cup oat milk, 1/4 cup cocojune yogurt, 1 tsp chia seeds, fill with mixed fruit Excited to Start a High Raw...

I learned how to make this delicious egg - like breakfast scramble by the fabulous Chef Mario Fabbri, and this is my little spin on it! This is the easiest, most delicious high-protein breakfast that’s budget-friendly and totally egg-free (duh). PRESSING TOFU? DO I NEED TO ? Here’s how: Take a 14g protein block of firm tofu  (look for high-protein tofu—it’s even denser!). Wrap it in a clean kitchen towel and place a heavy pan or book on top. Let it sit for 15 minutes , and yo