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  1. Thank you for another informative blog. Where else may I am getting that type of info written in such an ideal manner?
    I have a challenge that I’m simply now operating on, and
    I’ve been on the glance out for such info.

    • Thanks so much Karlie! If you make it, I’d love to know what you think! πŸ™‚ Love your blog, seems like we have a lot in common! I would love to collaborate with you, send me an email if you’re interested!

  2. Honestly never thought pizza would be healthy AND tasty. This recipe is so amazing. I never even dreamed I would enjoy peaches on a pizza but I cannot get enough of this!

  3. SO in love with this ramen! I bet the miso in the broth gives it so so much flavor. And the gourmet mushrooms… I. Can’t. Even. Seriously so excited to make this one! Going on the weekly meal plan!

  4. These energy bites were amazing! I had to use almond butter because peanut butter doesn’t like me. I’m embarrassed to say just how many of theses I ate in one sitting 😊

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  6. What a beautifully presented salad. The colors of the ingredients are so vibrant, and the textures they provide makes this salad very fascinating. The salad dressing is also well balanced in flavors. This salad makes eating healthy so enjoyable.

    • Thanks so much! They were so yummy! I actually didn’t have fresh strawberries, so that’s where the freeze dried strawberries came in haha but it ended up being so delicious! Thanks for your kind comment! πŸ™‚

  7. I didn’t know what to make for breakfast but saw this and next thing I know I’m eating a sweet potato toast variety plate! lol. Not as pretty as yours!

  8. My wife is so gonna love me for making her these bowls, she has been asking me to make her more quinoa, as she loves it too, but seems to forget about it? oh well, these bowls sounds delicious, specially those zucchini mint falafel

  9. Looks AMAZING! I cannot wait to try this! Question: for the pumpkin cashew cream it says 1 1/2 cashews, just want to verify that is actually just 1 1/2 cashews and not 1 1/2 cups possibly? I will be making this for my extended family that are not vegans so I want to make sure everything turns out perfect! Can’t wait to make this!

    • They are so pretty! I’m not a huge carrot fan, but I love them this way! Thank you for checking out my course, I’m so glad you like it and I’m so appreciative of your kind compliment πŸ˜ŠπŸ’—

    • Thank you for your comment! I was looking for any way to disguise the carrots because I’m not a huge fan haha but it ended up really being the perfect touch of sweetness! And great idea about the yogurt sauce as a snack for dipping! I’m definitely going to make it soon for snacking!

  10. OMG! this sounds so good! and your images are truly stunning, your right – the tri-colored carrots do look amazing on images. I do love carrots πŸ™‚ but that yogurt sauce…..now that is impressive

    • Hi Caroline! Sorry that isn’t clear- I’ll take a look at my directions to clear that up… but I put the teff flour in the large bowl with the rest of the ingredients as the last step before making the patties. Hope that makes sense. Hope you like them! πŸ˜ŠπŸ™ŒπŸ»

  11. These sound SO good, Gina! I love all of the unusual flavors and textures going on here! I need that pink oozy sauce in my life, for sure. I keep meaning to try falafel burgers and you have officially inspired me! Can’t wait to try <3

  12. Aww they look so yummy! I’m craving them even though I can’t stomach food right now haha so grateful for our friendship too lovely! <3

  13. Oh my goodness! This cake is pure bliss. The color of the frosting is to die for! And the addition of vegan ricotta in the cake… oh my word! Making this one ASAP!!!

  14. Well aren’t these just the best thing to happen to a potato in a long time!? I love how you piped the hummus on top instead of slapping it on, cause I’m a bum and totally would’ve taken the lazy route haha.

  15. I made this tonight and it was absolutely delicious. I used kale, asparagus, edamame, brussels sprouts, and fennel which was AWESOME because I don’t feel like I get to use fennel all too much. I was nervous because the sauce was a little soupy as first but I realized I had the heat too low. As soon as I increased it and kept stirring it went in to a better consistency. I have made a good amount of Healthy Little Vittles recipes and they are always so good. Thanks for them!

  16. Gina, I found this recipe through Food Gawker and I was instantly attracted by your amazing photography. It really makes your food shine and look absolutely scrumptious! Unfortunately, when I read the ingredients, I did not have artichokes, avocado or vegan parm on hand hahaha! However, I was super inspired to create my own version of these lovely boats. Here is the recipe I created: https://www.muriellebanackissa.com/blog/loaded-sweet-potatoes-with-baked-chickpeas-and-herb-drizzle

    I did bookmark your recipe for the future! P.S. Loving your food photography tips guide from other bloggers and photographers. It has been of great help! Thanks a lot.

    • Hi Murielle! Thank you so much for your comment! I’m so glad you like my photography, yours is stunning as well! I’m still learning and getting better with each recipe πŸ™‚ I’m so glad you enjoyed the tips and tricks course. It was very helpful for me as well and I wanted to share that with others. I should totally try your version! YUM!

  17. Hi Gina! For this recipe I don’t see the mushrooms listed under the ingredients? How much do I need? Thanks!!

  18. Happy blogiversary, Gina! I’m so so happy to have connected through this space and can’t wait to see where your blog adventure continues to take you. I think you did a gorgeous job baking this cake! It looks delicious and the decoration is so playful πŸ™‚ xx

    • Aw thanks so much Ruby!!! So sweet of you πŸ’— it sure is an adventure and I’m loving it πŸ™‚ I am soooo happy we’ve connected and I love reading all your newsletters! Keep up the amazing work!

  19. Made these for dinner today, this was my first time making any sort of veggie burgers and they were sooo good! Love the flavor the liquid smoke gave them (I only used a 1/4 tsp and the flavor was still quite strong) I also baked them instead of frying them, 350 for 25 minutes and they turned out fantastic! Thank you for such an amazing recipe.

    • I’m so glad and honored your first veggie burger was my recipe! I’m so glad you enjoyed them πŸ™‚ I’ll have to try your modifications, they sound delish! Thank you for your kind comment xo

  20. Ohhh this is so exciting! Is there a part of this recipe that would be considered the base recipe? So I could make different flavors other than lavender blueberry? Thanks so much for al your hard work!

  21. The “nice” cream recipe sounds delicious and I can’t wait to try it over the weekend with this heat wave coming! I love myself a great mixture of fruit and chocolate!

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