CAIT SIMMONS YOGA

I think these little cuties taste like lemon cookie dough... but they're packed with protein and are all-around organic snacking goodness. The best part? They're gluten-free, dairy-free, vegan, raw, paleo, and toddler approved! Enjoy :-) INGREDIENTS: 1 1/2 cup Almond Meal/Flour (+1-2 extra tablespoons for thickening if needed) 1 tbsp shredded coconut (plus 1 extra tbsp for coating) 1 tbsp ground flax 1/4 cup freshly squeezed lemon juice zest from 1 lemon 2 tbsp honey (or mapl

This salad dressing is so. damn. good. I usually make it to serve over Bibb lettuce with sliced radishes, cucumbers and avocado. But honestly, you could just serve it with Bibb lettuce and it would be amazing. Full disclosure, I adapted this receipt from April Bloomfield's recipe on Food52. You could absolutely follow her's to a T and it would be delicious, but here are my modifications for a much quicker version below. The recipe only makes about 1 cup of dressing, which I u

This recipe is not only healthy and super delicious (and gluten-free, dairy-free and vegan) but it's also beautiful. It has all the colors and flavors of fall. Enjoy! Fall Quinoa Stuffed Acorn Squash with Maple Vinaigrette Serves 4 Ingredients: 2 acorn squashes, halved 1.5 cups quinoa 1.5 cups vegetable broth 1.5 cups water 2 organic red apples, chopped 1 pomegranate seeded 1 package baby arugula 1 cup sprouted almonds Maple syrup for glaze Sprinkle of c