Vegan Keto, Eco-Atkins, Pegan, and Low Carb Plant-Based Recipes
If you’ve talked to me in the last week, then you’ve definitely heard of this salad, because I have been making it every single day. It was a recipe that I saw pop up on my social media feed and after adapting it a bit,…
If you’re like me, you balk at recipes with long ingredients lists. Frankly, it’s a little bit overwhelming when I see a recipe that requires 3 tablespoons of 15 various pantry items. I’ve been cooking for about 25 years now, and while I do sometimes…
Hi, friends! As some of you may know, for the last 10ish months, I’ve been working on another cookbook! It’s called Plant-Forward Keto, and it’s a bit of a continuation and expansion on my first cookbook (Vegan Keto).
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Do you really miss potatoes as a nice side dish? Are you feeling a bit spicy? Well then, you are in the right place! Lately, I’ve been missing potatoes like nobody’s business, and sometimes roasted radishes just don’t cut it. Also, radishes didn’t seem to…
If you’ve been following me here at Meat Free Keto for a while, you know that I enjoy drawing inspiration from various cuisines for my recipes. I think it’s really fun to explore other cultures through food, ingredients and rituals around eating. Fun fact: I…
Hi, friends! Happy Friday (or whatever day you happen to be reading this on). Summer is in full swing, and I’ve really been craving blueberries lately. When I was younger, one of my favorite weekend treats was the blueberry cake doughnut from Honey Dew Doughnuts, which is a coffee and doughnut place here in New England. Pretty much every weekend of my teens, I would scoot the two towns over (#smalltownlife) to snag a doughnut and a giant iced coffee loaded up with sugar. That’s not an option for me anymore for a multitude of reasons, so I thought I’d come up with a vegan keto blueberry doughnut to sate that craving. (more…)
Ahoy, friends! Spring is in full blast here in New England, and since I’ve been hanging around my house a lot lately (as I imagine most of you have as well), I’ve been doing a lot of springtime cooking and baking. If you’ve been reading…
If there’s one thing I can guarantee when I post a recipe, it’s that people will ask about substitutions. I totally understand, as someone with a fair amount of restrictions, but no matter how many different substitutions I try to include in the notes, someone…
Even though this February is one of the warmest on record here in MA, it’s still chilly enough to warrant making a new batch of soup every week (at least!). The one I’ve been making non-stop this month is a peanut butter soup that relies on Thai red curry paste for the rest of the flavor. This low carb vegan peanut butter red curry soup is really easy to make (especially in an instant pot!), filling and delicious, so I hope that you enjoy it as much as I do!
We’re on the eve of Valentine’s Day and I was craving something sweet that I could also use as an excuse to bust out my heart-shaped silicon mold to use for heart-shaped pats of buttery spread. So, I channeled my inner Leslie Knope and decided…
