If you haven't tried an omelet wrap yet (remember the za'atar wrap with the arugula cherry salad?), I hope today's version will convince you. A reminder that spring is on its way, this open-face omelet is topped with a bright and creamy pea and avocado pesto.
Read MoreThese cakes bites are my new favorite snack to keep on hand during the week. With a base of almond and coconut flours, coconut oil, and applesauce, they bake up with an incredibly moist, almond-scented interior with pockets of tartness from the cherries.
Read MoreWhen I don't feel like cooking, my requirements are dirty the least number of dishes as possible and do minimal, if any, chopping. In the best-case scenario, I'll have some variety of leftovers waiting in the fridge. In fact, now my weekly meal prep involves making a bulk salad like today's recipe, in anticipation of a few upcoming meals where I won't feel like cooking.
Read MoreThis is a tomato sauce with attitude. It's bold, rich, and spicy, speckled with capers, olives, and tuna. Puttanesca is traditionally made with anchovies but tuna adds a special body to the sauce that makes this a hearty, robust winter meal, especially when layered over quinoa studded with lentils. But feel free to leave the tuna out if you're vegan.
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