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Stayin' home and cooking this weekend? Here is a dish for a nutritious feast so satisfying and comforting. It just takes a few easy steps and you'll have enough for the whole family or store individual pieces in the freezer for an easy weeknight meal. I have been trying basic #vegan and #vegetarianlasagna recipes for years now and thanks to this fantastic new #glutenfree noodle product and a mash up of some of the best recipes I've tried, here it is! Gluten, dairy and sugar are all ingredients that can compromise the immune system. Gluten is difficult to digest, dairy encourages mucus production, and sugar creates inflammation, among other things. Swapping out these items doesn’t have to be difficult, it’s usually just a matter of finding mostly #wholefoodplantbased alternative ingredients and allowing your taste buds to adjust to these delicious new flavors. Try it out, you'll discover that nutrition tastes GOOD! I used these #glutenfree lasagna noodles – great flavor and texture and no need to pre-cook! You can also use 8 large zucchini, sliced into thin ribbons (best done with a mandoline), which is a cheaper option. VEGAN-VEGETARIAN LASAGNA Sweet Potato Filling Ingredients: 3 lb sweet potatoes (I prefer orange flesh variety here but white flesh good too) Salt and freshly ground pepper to taste 1 tsp lime juice 1 TB dried thyme, crushed between fingers 1 container Kite Hill Almond Milk Ricotta, optional for added yumminess 2 flax eggs, (1 TB ground flax meal + 3 TB water, beaten and allowed to gel for 15 min) - can sub 2 beaten chicken eggs for vegetarian version Directions: 1) Preheat oven to 400 degrees F. Scrub sweet potatoes and place on a parchment lined baking sheet and bake for about 45 minutes, or until you can pierce the flesh easily with a fork. 2) When cool enough to handle, scoop the flesh from the potatoes, add to a bowl and, using a potato masher, mash along with remaining ingredients. (this step can also be done in a food processor if you don’t want the arm workout;). Set aside. Cashew Cheese Sauce Ingredients: 1 cup cashews 2 TB lemon juice 2 TB nutritional yeast ½ tsp garlic powder 1 TB white (mellow) miso paste ¾ cup filtered water salt and freshly ground pepper to taste Easier option: Original Bitchin Cheese Sauce (available at Safeway) Directions: 1) Soak Cashews in hot (not boiling) water for 20-30 minutes. Drain, rinse and combine in a blended with remaining ingredients. Remove from blender and set aside. Rinse blender and set aside. Tomato Sauce Ingredients: 1 24 ounce can organic whole tomatoes (diced and sauce works also) 2 TB organic tomato paste 1 small chopped red onion (about 1 cup) 1-2 Medjool dates, pitted, optional for added sweetness 3 large cloves garlic, chopped 1 TB dried oregano Water as needed for consistency Directions: Add all ingredients to a high-speed blender and mix until combined. Remove from blender and set aside. Mushroom & Greens Ingredients: 1 large leek, cleaned and chopped* 2 cloves garlic 16 oz sliced cremini mushrooms 8 cups chopped greens (Swiss chard or spinach works best) Filtered water Directions: 1) Heat a Dutch oven and add ¼ cup water or broth and leeks. Cook on medium-low heat for about 5-10 minutes or until soft. Add mushrooms and continue to cook over medium heat for about 5-7 minutes, until the mushrooms have released their liquid and are soft. Add garlic and greens and cook, while stirring, until softened. Season with salt and pepper. Remove from heat. Assembly Directions: 1) Preheat oven to 350 degrees F 2) Using a 13X9 inch baking pan, cover the bottom with 1 cup sauce. Top with two noodles, cut to fit and using enough to cover the bottom. Add ½ of the sweet potato filling and spread evenly. Add another layer of noodles, trimmed to fit (use the scraps too!). Spread the mushroom/greens over the noodles and pour some cashew sauce over the greens. Add another layer of noodles (you may want to use scraps for this layer and save the whole pieces for the last/top layer). Add the remaining sweet potato mixture and top with the remaining noodles. Top with enough tomato sauce to completely cover. 3) Cover with foil and bake for 30 minutes. Remove the foil for the last 10 minutes of baking. Allow to sit for 10 minutes and serve topped with cashew sauce and freshly chopped basil. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals

Split Pea Soup with Harissa-Roasted Chickpea Croutons Feeling all the stressful news compromising your immune system? This dish will hit just the spot! This is good time to stay home and cook up some nourishing dishes like this one that will freeze nicely. Split pea soup was one of my favorite “comfort” food meals growing up and it still makes me feel cozy and secure. Split peas are rich in plant-based protein (8 times more than spinach!) and also contain iron, zinc, phosphorus and magnesium which are essential for energy and immunity. It is believed that a diet containing split peas and other legumes is considered anti-inflammatory and may help reduce hypertension while lowering the risk of pre-diabetes. Ingredients: 1 TB ghee or avocado oil or 1/4 cup broth 1 large leek (or 2 small), cleaned and white parts chopped 1 shallot, diced (or sub with another leek) 1 carrot, scrubbed and diced 1 celery stalk, diced 1 tsp salt (or to taste) Freshly ground pepper to taste 4 cloves garlic 1 pound dried green split peas 2 quarts vegetable or bone broth or filtered water 3 sprigs fresh thyme 1 bay leaf Chopped fresh parsley, mint, and hemp seeds, optional for garnish Directions: 1) Heat an 8-quart casserole over medium heat. Add ghee (or oil or broth) and then leek, shallot, carrot, celery and cook for about 3-5 minutes until the vegetables have softened. Sprinkle with salt & pepper and add garlic. 2) Add 1 pound of split peas and toss well. 3) Add broth or water, fresh thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 50-60 minutes, or until the peas have softened. 4) When done, remove from heat and allow to cool enough to put in a blender. Add 2/3 of mixture to blender and mix until smooth. Return to soup pot and re-heat the soup. 5) When warm, serve immediately with Harissa-Spiced Chickpea Croutons (recipe below), chopped parsley, mint and hemp seeds. Harissa-Spiced Chickpea Croutons Ingredients: 1 can garbanzo beans (chickpeas) 1-2 TB avocado oil 1 tsp harissa (powder or paste) 1 tsp smoked paprika 1 tsp salt 1 tsp lemon zest Directions: 1) Preheat oven to 400 degrees Fahrenheit. 2) Rinse chickpeas and dry completely. For best results, peel the skins off by pinching the beans gently between your fingers. Save the skins and roast them too - they are delicious! 3) In a large mixing bowl, combine oil, spices and lemon zest and mix until it forms a paste. Add dry chickpeas and toss to coat. 4) Spread the chickpeas on a parchment-lined baking sheet and bake for 10 minutes. Shake and rotate the pan and cook for another 8-10 minutes. Keep a close eye on them to prevent burning. 5) Use as a topping for your favorite soups, salads or in wraps or bowls. Leftovers will keep in fridge for 3-5 days. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals

Sweet Potato Chickpea Breakfast Hash with Avocado Cashew Cream Equipment needed: high speed blender (like a vitamix preferably with a wide base) or a food processor (like a Cuisinart) Loaded with vitamins, minerals and fiber, this easy little power breakfast is a great way to start your day! Orange flesh sweet potatoes are loaded with beta-carotene, a powerful anti-oxidant that helps boost immunity, healthy vision and glowing skin. Potatoes sometime gets a bad rap for having a high glycemic index but this variety falls lower on the scale and with extra fiber, it can actually help lower blood sugar and control cravings while maintaining stable energy. One cup of sweet potatoes contains 4 grams of fiber, 2 grams of protein, and zero fat. Chickpeas (garbanzo beans) have been appreciated for centuries for their high protein and fiber content, making them a perfect nutritional compliment to this dish. Chickpeas contain resistant starch, a slow burning carb that helps reduce spikes in glucose. 1/2 cup chickpeas contain 6 grams of fiber, 6 grams of protein and only 2 grams of fat. So go ahead and enjoy this breakfast of Champions!!! Ingredients: 1 pound sweet potato, finely cubed (about ½ inch) 2 TB organic veggie broth (option to use 2 tsp avocado oil), more to prevent sticking ½ organic red bell pepper, diced 2 cloves garlic, minced 2 green onions, sliced 1 large bunch organic spinach, washed, stems trimmed and roughly chopped 1/2 cup cooked chickpeas (or sub with 3 organic eggs) Sea or Himalayan salt and freshly ground pepper to taste Fresh parsley or microgreens optional for garnish Directions: 1) Heat a 12-inch skillet and add broth (or oil) to pan. Add potatoes and cook over medium high heat for about 5-10 minutes, or until the potatoes start to brown and can be pierced with a fork. If using broth, you will need to add more during cooking to keep the potatoes from sticking. 2) Add the peppers, garlic, green onions and cook for another 2-3 minutes until softened. Add the spinach cook until wilted, about 1 more minute. Stir in beans and toss until warm. Season with salt and pepper. 3) If using eggs, make a 3 small wells in mixture and crack the eggs into the wells. Turn the heat down to medium-low, cover and cook until the eggs are cooked through but a little runny in the center, about 6 minutes. 4) Serve with microgreens and Avocado Cashew Cream (recipe below). Serves 2-3. Avocado Cashew Cream Ingredients: 1 cup raw cashews, soaked in filtered water 2-4 hours* 1 avocado, pitted and flesh scooped out 2 TB fresh lime juice 2 TB nutritional yeast ¼ tsp garlic powder ¼ tsp sea salt ¼ tsp freshly ground black pepper ¾ cup filtered water optional superfood add-ins: 1/4 tsp camu powder (for extra Vitamin C), 1/4 tsp spirulina (for extra protein and iron) Directions: 1) Drain and rinse soaked cashews and place in a high speed blender with avocado, lime juice, nutritional yeast, garlic powder, salt, pepper, and water. Blend until smooth, scraping down the sides as needed. Serve with the sweet potato hash and microgreens or fresh parsley. Leftovers will keep in fridge for 3 days.

Perfect Protein Pancakes with Coconut Syrup Pancakes used to leave me feeling hungry and craving more carbs. Traditional pancakes are made of refined carbohydrates, such as white flour and sugar. This easy upgrade offers the satisfaction of a pancake breakfast while leaving you satiated well into mid-day. With only a handful of basic ingredients, they come together so quickly you can even make them on a busy weekday! Enjoy any leftovers (good luck with that;) for a post workout recovery treat. Sacha Inchi (aka the Peruvian peanut) is a star-shaped seed found in the Amazon and makes an excellent source of plant-based protein. These seeds (also called nuts) can be found whole or ground and contain a whopping 17 grams of protein per serving. That’s 30% more protein than walnuts, almonds, and cashews! Considered the richest plant-based source of omega-3 essential fatty acids (thirteen times more than salmon!), they are also rich in minerals such as iron, iodine, and calcium and vitamins E and A, and gut-friendly fiber. Sacha Inchi seeds are believed to help lower bad (LDL) cholesterol, increase serotonin (the “happy” hormone) due to their high tryptophan content, and reduce food cravings. Bananas are rich in gut-healthy prebiotic fiber, vitamins C & B, choline and tryptophan but are probably best appreciated as a great source of potassium. Often lacking in the Standard American Diet, potassium helps regulate blood pressure and prevent muscle cramping. Eggs are clearly not vegan but I do use them from time to time, as long as they are from responsibly raised chickens. I tried this recipe several times using flax eggs and found that the results were consistently better using a chicken egg. I prefer eggs from organic fed, pasture-raised chickens. They may cost more but the taste and added nutritional benefit should be noticeably better. Up soon…a 100% vegan, gluten free version of these yummies! Perfect Protein Pancakes (Serves 2) Ingredients: 2 ripe bananas 2 eggs 2 Tbsp Sacha Inchi Powder (I used this brand)* 1 tsp (aluminum free) baking powder 1 tsp cinnamon (I like this brand)* Dash sea salt, optional Toppings: blueberries (preferably in season), banana slices, chopped dried tart cherries, shaved coconut 1 tsp coconut oil, for greasing the skillet Directions: 1) Preheat a skillet to 375 degrees. 2) Mash banana in a large bowl. Using a large bowl with a wide base makes the mashing go a little easier). Mash until smooth and there are no (or minimal) lumps left. 3) Add remaining ingredients and whisk until combined. 4) Using a ¼ cup measuring cup, scoop batter onto preheated and greased skillet. Allow to cook until bubbles start to form. Using a metal spatula, flip pancakes and cook another minute until cooked through. 5) Remove from skillet and serve with optional toppings. Leftovers can be stored in fridge and reheated in a toaster, on the griddle or covered in a warm oven. Coconut Syrup (makes about 2 cups) Ingredients: 1 can coconut milk ¼ cup maple syrup 1 tsp arrowroot powder 1 tsp vanilla extract Directions: In a small saucepan over medium-low heat, mix together all ingredients until smooth and warm. Enjoy over pancakes or as a sauce for baked goods. Store leftovers in fridge for up to 1 week. *If you can't find Sacha Inchi powder or don't have time to order online, simply swap the same amount of almond flour. **For spices, I always prefer to buy in bulk but if you are just building your pantry this is a favorite brand of mine.

Looking to wow your crowd at your next event? This dip is a guilt-free show-stopper and may even leave you feeling ready to go for a trophy! The familiar Tex-Mex version of Seven Layer Dip is loaded with dairy, mostly sour cream and various grated cheeses. This healthier update eliminates the dairy and adds in more veggies (including kale!) and even sneaks in some superfood boosts. And oh, so delicious, you’ll be cheering for more! There are a few steps so plan ahead and batch cook if you can. In a pinch, I’ve included some easy hacks. Make extra beans for tacos, sweet potatoes for bowls, kale for sides, and guacamole for toast. Super Bowl Sunday Superfood Dip 1) Bean Layer Ingredients: 1 25- ounce can black beans (can sub with pinto beans), rinsed and drained 1 tsp onion powder 1 tsp garlic powder 1 tsp cumin 2 tsp chili powder (use good quality, I like this one) ¼ cup freshly squeezed lime juice 1 tsp Himalayan or sea salt 2 Tbsp vegetable broth (or sub water) Directions: Add all ingredients to a food processor or wide-base blender and puree until mostly smooth. Taste and adjust seasoning as desired. Spoon into glass container and smooth out as the first layer. Easy hack: Add 2 cans refried black or pinto beans to a bowl and stir in remaining ingredients. If using a brand that adds salt, you may want to cut back on adding salt. 2) Sweet Potato Layer Ingredients: ½ cup raw cashews, soaked 2 hours (or quick-soaked*) and drained 2 cups sweet potato puree (about 2 medium potatoes, oven-roasted and skins removed) 2 Tbsp fresh squeezed lime juice ½ tsp turmeric powder ½ tsp chili powder 1 tsp taco seasoning (I like this one) 1 tsp Himalayan or sea salt ¼ tsp – ½ tsp cayenne pepper Directions: Add all ingredients to a food processor and mix until smooth. Taste and adjust seasonings as desired. Layer smoothly on top of beans. Make it easier: use 2 15-ounce cans of sweet potatoes instead of home roasted and another 1/2 cup raw cashews. * to quick soak cashews, put in a heat-proof bowl and cover with very hot (not boiling) water. Soak for 20 minutes. 3) Kale Layer Ingredients: 1 Tbsp avocado oil (or sub with veggie broth) 1 large yellow (sweet) onion, diced 1 large bunch curly kale, stems removed and chopped Salt and freshly ground pepper to taste Directions: Heat the oil or broth in a large saute pan. Add the onion and cook for about 3-5 minutes, allowing to soften and become translucent. Add the chopped kale leaves and continue to cook until wilted. Sprinkle with salt and freshly ground pepper to taste. Remove from heat and allow to cool to room temperature. While the kale cools, prepare the guacamole. Make it easier: buy pre-chopped kale and onion (not recommended and doesn't save that much time) 4) Guacamole layer Ingredients: 4 large ripe Hass avocados ½ tsp onion powder 1 tsp garlic powder 1 tsp wheatgrass powder (I like this brand) 2 Tbsp fresh lime juice Himalayan or sea salt to taste Directions: Cut the ripe avocados in half, remove the pit, and scoop out flesh with a spoon. In a large bowl, add all ingredients and mash the avocado with a large fork (or a potato masher). Taste and adjust seasonings if needed. If Kale is cool, spread over sweet potato mixture and then spread the guacamole over the kale. Make it easier: Buy pre-made guacamole instead of making at home. I usually find the ones made in-house at a taqueria or good quality grocery are best but have also used the Trader Joe’s brand and mixed it with some fresh avocados and additional lime juice to adjust the flavor. 5) Pico de Gallo Layer Ingredients: 1 small white onion, chopped (about 1 cup) ½ large jalapeno, seeded and minced ¼ cup fresh lime juice 1 tsp Himalayan or sea salt ¼ cup freshly chopped cilantro (about ½ bunch – save the rest for the topping) Directions: Add all ingredients to a bowl and stir, allowing the sauce to marinate for a bit (can be made up to a day ahead). Make it easier: Buy pre-made pico de gallo. This layer requires quite a bit of chopping, so buying a good pre-made could be worth your time. And in winter when tomatoes are out of season here, it will save you from buying imported produce. Just be sure to get one with the heat level that you like (I usually prefer mild). 6) Topping Layer Ingredients: 2 Tbsp Hemp seeds 4 green onions, trimmed and sliced on diagonal 1 large radish, diced ½ large bunch of cilantro, roughly chopped Directions: Sprinkle the toppings over the top (Pico de Galo) layer in the order listed above, finishing with the cilantro. And voila! Takes a few steps but the PLAYOFF will be BIG! Serve with crudites (sliced carrots and celery, etc) and organic (non-GMO) Tortilla chips. Enjoy the game!!!

If you haven't noticed, mushrooms are the new avocado. The magical edible mushroom has long been appreciated for a wide variety of nutritional and health benefits. Consider some of the following characteristics of edible mushrooms: - antioxidant - anti-cholesterol - anti-allergic - anti-tumor - anti-cancer Not only are they delicious, they fit perfectly in a plant-based diet as they can easily sub for meat and fish. From a Portobello mushroom burgers to a pan-fried Maitake patty, add in more of these for a healthy boost to your daily regimen. Naturally high in protein, up to 45% by weight, they are also rich in vitamins, minerals and fiber. White Mushrooms - Button – helpful for metabolism and blood sugar balance. High in selenium. - Cremini – also high in B6 and B12 vitamins. - Portobello – similar benefits and slightly higher in protein. Cordyceps – appreciated for reducing fatigue while boosting energy and sex drive. Also shown to help bring energy to the muscles, especially during exercise. Maitake – (hen of the woods) is believed to have anti-cancer properties and stimulate white blood cell production. Oyster – rich in antioxidants and anti-cancer properties, these mushrooms are also being studied to protect against HIV. Porcini - meaty in flavor, appreciated for being anti-inflammatory and may decrease asthma symptoms. Reishi – contain anti-inflammatory compounds and linked to stronger immunity, longevity and brain function, they can also help reduce cholesterol and lower blood pressure. Shiitake – appreciated for having the greatest amount of anti-cancer properties in any mushroom, these robust brown caps also contain lentinan, an anti-tumor compound. Larb is a dish common in Laos and Northern Thailand that is usually made with chicken, pork or beef. In this recipe, I used Maitake (aka, Hen of the Woods) but you can use simple white button or cremini. Oyster mushroom will also work well here and adding a little porcini will add a some depth of flavor. Play with your combo and see what you create! I used traditional fish sauce, so it's not 100% vegan, although you can make your own vegan fish sauce (recipe link here). Enjoy! Thai Mushroom Larb Ingredients: 3 Tbsp coconut aminos (or sub tamari sauce) 1 teaspoon fish sauce 1 tsp maple syrup 1/2 - 1 tsp fresh chili paste (sambal oelek) 1 yellow onion, diced 1 stalk lemongrass, minced* 1 large handful chard, rib removed, chopped 1 small zucchini, diced 1 small jalapeño pepper, seeded and minced 1 Tbsp garlic, minced 16 ounces Maitaki mushrooms (can sub oyster, crimini), chopped finely 1 Tbsp freshly squeezed lime juice 1/4 cup freshly chopped cilantro Optional garnishes: Fresh cilantro, chopped Fresh mint leaves, chopped Fresh scallions, chopped Lime zest Unsalted roasted cashews, chopped Directions: In a small bowl, combine the coconut aminos, fish sauce (or sub), maple syrup, and chili paste. Set asideIn a medium skillet, heat a little coconut oil (or broth) and add the onion, lemongrass, and peppers. Cook until soft, about 2-3 minutes. Add the garlic and cook for another minute. Add the mushrooms and cook, stirring occasionally, until the liquid has released and they begin to brown. Add the coconut aminos mixture, 1/4 cup chopped cilantro and some sea salt to taste. Cook for another minute or two. Remove the pan from the heat and add lime zest and juice. Taste and adjust seasonings if needed. Serve over cauliflower coconut rice (recipe below) and top with optional garnishes. *to prepare lemongrass, pound the bottom end of the stalk and remove tough outer layers. Chop the bottom third of the stalk (white part) only. Discard remainder or save for making tea. Quick and Easy Cauliflower Coconut Rice Ingredients: 1 small head cauliflower (or half a medium-large head) 1/4 cup coconut milk, as needed 1 large Makrut lime leaf, pounded to release flavor lime zest Directions: Wash, trim and pat dry the cauliflower. Using the large openings of a box grater, grate the cauliflower into "rice." Heat a sauce pan to medium heat and when hot add the cauliflower "rice" and begin to stir. After a few seconds, add the lime leaf. Continue to stir and then add a little coconut milk to add a little moisture, flavor and to keep the rice from burning. Remove from heat after 1-2 minutes and add lime zest. Remove lime leaf before serving.

If you haven't heard about one of the greatest sources of plant protein on the earth, well here you go...Spirulina! Containing over 100 different nutrients, this blue-green algae supports cardiovascular, eye and brain health while boosting immunity and energy. Small studies have even show it enhances athletic performance. Also rich in enzymes and easy to digest, the numbers are staggering: 2,800% more beta carotene than carrots 3,900% more iron than spinach 600% more protein than tofu 280% more antioxident potency than blueberries! This food was so precious, in fact, the Mayans and Aztecs even traded it as a prized possession. Spirulina Smoothie 1 cup plant milk of choice (I used almond here but coconut would also be yummy!) 1 cup coconut water (or water if using coconut milk) 1 banana 1 frozen kiwi 1 cup frozen pineapple handful kale (can be frozen) 1 TB chia seeds 1 tsp powdered spirulina 1-2 dates, optional as needed for added sweetness Directions: add all ingredients to a high-speed blender and combine until smooth. Now go get em!

It's our family tradition to travel during the holidays - it's the best gift we can give to each other spending time as a family exploring new places. So as long as our schedules allow, we will keep this going. This year, with 5 nights to work with, we chose Mexico City. Not a long plane flight from home, Mexico City has a lot to offer, rich in history and culture, beautiful sights, and, of course, healthy, delicious food! Like most of us, I let my standards slide a bit (or more;) when it comes to eating on vacation. After all, travel is about spending time with loved ones and exploring new places. Don't get me wrong, I still look for delicious vegan options anywhere I go, I just don't sweat it. So when I find something healthy and delicious, I nearly jump for joy. Mexico City was that kind of place. It has something for everyone. For the carnivore lovers there are delicious tacos al pastor originally created at El Tizoncito taquería in Condesa (Hipódromo) to possibly the most delicious vegan mexican food we've ever tasted at La Pitahaya (Roma Norte) to one of the best meals I have ever had in my life at Rosetta Restaurante (Roma Norte) where you get a trifecta of their most delicious homemade bread, delicious plant-based dishes and a perfectly selected (even local) wine list. Keep in mind that we were only there for 5 nights and it was during the holidays when many business (including restaurants) are closed and thereby the remaining ones are often booked. Some nights we felt lucky to get in anywhere but you never have to worry in CDMX, there is always a good taco somewhere close by when you need it :) So if you're headed to Mexico City and need some food for thought, here is our list of favorites...I hope you'll make the journey. It's well worth it! 1) Rosetta Restaurante (Roma Norte) - best overall. Menu changes, don't miss dessert, it's worth it! 2) La Pitahaya Vegana (Roma Norte) - best vegan. Try the Mole Mixteco (pictured top of page) and hibiscus cooler. YUM!!! 3) VegAmo MX (Central) - great vegan spot in the historic district with especially creative beverages. Try the Morning Tonic (pictured below) for something lighter, Superfood Rockstar if you're going big. 4) Amaya - best drinks (check out the cocktail list and natural wine selections) 5) Tout Chocolat (Condesa, Hipódromo) - best chocolate! (try the Hot Spiced Chocolate) 6) La Nuclear Pulqueria, (Roma Norte). the best spot for this long enjoyed local fermented beverage. Flavors change daily. Hope you make it to beautiful Mexico City!

Traditional eggnog is loaded with ingredients like sugar, milk and cream, some of the most common culprits contributing to gut issues including inflammation, gas and bloating. These items are widely considered to cause inflammation in the body and are often the first to eliminate when going plant-based. Dairy consumption is plagued with controversy and confusion. Setting aside the negative effects on our atmosphere, there is little to support dairy's health benefits (outside of studies funded by the dairy industry). A long-term, 22-year study showed teenage dairy consumption did not help protect against hip fractures later in life. And an all-women study in Sweden found high milk consumption was associated with increased risk of bone fracture, heart disease, cancer and even premature death. This version is dairy free, vegan and naturally sweetened so you can enjoy without feeling negative after-effects...Cheers to that! Delicious Dairy-Free Eggnog (makes 1 quart, or about 6 servings) Ingredients: 1 15-ounce can coconut milk (I use this brand or Whole Foods brand) 1 cup almond milk (or nut milk of choice like our sweet walnut milk) ½ cup water 1 cup raw cashews, soaked for 2 – 4 hours, or quick-soaked** 2-3 Tbsp maple syrup 3 Medjool dates, pitted and soaked if not soft 1 ½ tsp freshly grated nutmeg 1 ½ tsp ground Ceylon cinnamon, (about 1 stick freshly ground if possible)* Dash of sea salt Additional spices for garnish Directions: 1) Drain and rinse cashews. 2) Place all ingredients in a high-speed blender and blend until smooth. 3) Serve immediately or store in fridge for up to 5 days. Bring to room temperature before serving. 4) Garnish with a fresh sprinkle of cinnamon, nutmeg or even raw cacao! For a boozy version, add 1 ounce of rum or bourbon per 5 ounce serving. **to quick-soak cashews, place them in very hot (not boiling) water for 10-20 minutes. *chef’s tip: for the best flavor, grind a cinnamon stick in a spice grinder (I use a “retired” coffee grinder). I stick yields approximately 1 tsp of ground cinnamon. You will taste the difference

From the beautiful book, The Forest Feast Mediterranean, by Erin Gleeson, this easy dish comes together so easy and it's been a holiday lifesaver for me. Use them for lunch bowls, pot luck gatherings, or even on the holiday table. Get creative and use whatever veggies you have on hand (cauliflower, sweet potato, and broccoli are some other great options). Colorful veggies like these are loaded with polyphenols that contain, among other things, much appreciated antioxidant and anti-inflammatory properties. Beneficial polyphenols, including flavonoids, feed our good gut bacteria which help support a healthy gut microbiome helping to balance weight and strengthen immune function. I call that "gut"-licious! Easy Roasted Squash and Brussels Sprouts* Ingredients: 1 small butternut squash, peeled and cubed 1 pound Brussels sprouts, ends trimmed and halved 1 small red onion, cut in 1 inch dice, optional 2-3 Tbsp avocado oil 2 Tbsp herbes de Provence (I used Frontier Co-op brand), or seasoning of choice Sea salt and freshly ground pepper Directions: 1) Preheat oven to 400 degrees Farenheit. 2) Toss the squash and Brussels sprouts together in a large bowl with avocado oil and Herbs de Provence and toss until evenly coated. 3) Spread onto a parchment lined baking sheet, leaving a little room in between vegetables (do not overcrowd!). 4) Bake in a preheated oven for about 25-30 minutes. Check for doneness by piercing with a fork. If the fork punctures the vegetables easily, then it is done. You should see some char. 5) Remove from oven, sprinkle with sea salt and freshly ground pepper. Serve warm. Leftovers will keep in fridge for up to 5 days.

Traveling this holiday season? These are my go-to make-ahead travel treats. Get creative and use what you have on hand (so you don't let produce go to waste when you're away). Easy to pack and keeps at room temperature, these little treasures are rich in nutrients and fiber, two healthy essentials that may be hard to come by on the road. Chickpea Frittata Muffins (Makes 12) Ingredients: 2 cups chickpea flour (I use this brand) 1/4 cup nutritional yeast 2 tsp baking powder (preferably aluminum free) 1/2 tsp ground turmeric 1/2 tsp salt 1/4 tsp freshly ground pepper 1 tsp garlic powder 2 tsp Italian herb blend (or use 1 tsp fresh thyme) 1 cup plant-based milk (I use unsweetened almond milk) 1 1/2 cups water 3 cups sautéed vegetables. Good combos include: - yellow onion, red bell pepper, zucchini - shallot, spinach, mushroom - corn, red bell pepper, jalapeno Directions: 1) Preheat oven to 350 degrees Fahrenheit. 2) Heat a medium sauté pan, then add 1Tbsp avocado oil. Add onion and sweet potato and cook for about 5-10 minutes until potatoes start to soften and onions are translucent. Add zucchini and cook another 1-2 minute. Add spinach and allow to wilt. Remove from heat and allow to cool. 3) While the vegetables cook, combine dry ingredients (flour, yeast, baking powder, and spices in a large mixing bowl. Add water and milk and combine until smooth. Add vegetables (should be cool or at room temperature) and mix well. 4) Using 1/4 cup measuring cup, pour batter into a muffin tray lined with parchment muffin liners, filling each one equally. Bake in a preheated oven for 20 minutes. Muffins should be firm in center but may look a little underdone. Allow to cool completely on a rack. These muffins are best eaten the same day but can be stored in fridge and taken on the road (or even a plane) and allowed to come to room temperature. They will keep up to 3 days in fridge.

Want to give up the meat but not the flavor? Well stop right here! This redone classic is loaded with plant-based nutrition and plenty of "umami" (that's a fancy word for flavor). Traditionally made with with beef in a sour cream-based sauce and served over buttery egg noodles, this vegan version is focused on magical mushrooms and nutrient-dense ingredients that should satisfy even a die-hard meat lover. Commercial beef production contributes more greenhouse gas than all the forms of transportation on the entire planet combined. Not only that, it uses more water to produce and deliver than any other animal products. While beef consumption in the U.S. is down from it's peak in the 1970's, it is still four times as high as the world average, according to wri.org (article here). Just a little food for thought... This dish represents so much of what I love. Take a classic dish and give it a planet-friendly, nutritious and delicious update. This version is full of mushroom superfood benefits, loaded with plant-based protein, and even a touch of green (spinach). Used for medicinal purposes for thousands of years (largely due to the fact that they help reduce free radicals), mushrooms are also antimicrobial, anti-diabetic, antiallergy, lipid-lowering, and kidney protective. One study of 2,000 women in China found that those who consumed at least a third of an ounce of fresh mushrooms a day were 64% less likely to develop breast tumors.* Served over ancient grain, gluten-free Millet and you have yourself a perfectly doable, health conscious, plant-based meal! Mushroom Stroganoff with Millet Serves 4-6 Ingredients: · 1 cup millet (I use Bob's Red Mill) · 1 large red onion, diced · 16 ounces mushrooms (Baby Bella, white, or crimini), sliced · 6 cloves garlic, minced · 1 TB dried thyme, crushed between fingers · 1/2 tsp fresh rosemary, de-stemmed and finely chopped · 3 TB apple cider vinegar (I use Bragg’s) · 1 cup raw cashews soaked 2-4 hours**, drained and rinsed · 2 cups vegetable stock (I use fresh or Pacific Organic brand) · 2 TB organic tomato paste · 2 TB white (mellow) miso paste · 1 tsp Dijon mustard (no sugar or preservatives added) · 2 cups packed (about a large handful) organic baby spinach, optional · ¼ - ½ cup nutritional yeast · Sea salt and freshly ground pepper to taste · Chopped fresh parsley, optional for garnish Directions: 1. Bring 2 cups of water to a boil in a saucepan. Add millet, cover and reduce heat. Simmer on low for about 20 minutes, or until liquid is absorbed. 2. While the millet is cooking, heat a skillet and add about ¼ cup of vegetable stock. Add onions and saute for about 2 minutes, or until softened. Add mushrooms and continue to cook, allowing them to lose moisture and brown, about 5 minutes. Add the garlic and thyme and cook for another minute. Add the vinegar and deglaze the pan. 3. In a high-speed blender or food processor, add cashews, stock, tomato paste, miso, and mustard. Blend until smooth. 4. Add sauce to the mushrooms and simmer over low heat for a minute. 5. Turn off heat, stir in spinach, nutritional yeast and season with salt and pepper. Taste and adjust as needed. 6. Serve mushroom stroganoff on top of millet, top with parsley and enjoy! Leftovers will keep up to 3 days in fridge. * GreenMedInfo.com **to quick-soak cashews, bring some water close to a boil, pour over cashews and allow to soak for about 10 minutes. Drain and rinse.