This salad is full of springtime favorites. Asparagus, radishes, peas and a pesto using the radish tops makes it a perfect way to soak in the season.

All the makings of the classic: tangy, creamy, and crunchy. We swap parmesan cheese for vegan ricotta in the dressing and presto! My favorite salad ever.

The pancakes are on rotation at our house. They’re easy to make, nutrient dense and a favorite amongst kids and adults. They’re thick and chewy and best served with a big dollop of chia jam, butter, and syrup.

These spiced apples are super versatile and can be eaten on top of oatmeal, dessert, or alone. 

This vegan, nut free pesto is our favorite for pizzas, appetizer plates and dipping vegetables and crackers. 

I developed this recipe when my daughter requested waffles at the crack of dawn. They’re vegan, gluten free, sugar free and really delicious.