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lunch is so good today 😌 getting in the good food before shipping packages all of tonight 😅 this is grilled tofu, quinoa, avocado, pea pods, carrot, pea shoots, vinaigrette, and a couple chocolate date bites 🥗🍃 recipes in our latest issue if you haven’t seen it yet ✌️✨ #chk26
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this was so small that we thought it was a squash, but when we cut it open it was a watermelon 😅🍉 it’s kind of a perfect reflection of this super hot weather - you thinking you’re getting fall, but surprise! it’s still summer in there 🙃👌
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these blueberry swirl cheesecakes are amazingly delicious and all vegan! get the recipe (and its variations) in our summer 2013 issue here >>
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a mess of a fall salad (but it tastes so good!) inside: apple, pear, plum, arugula, chickpeas, fennel, parsley, and some daiya ranch :)
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this weekend has been so beautiful outside 😌🌤 opened the windows and made some iced tea & this lemon drizzle cake from issue 15, because lemons and spring go so well together 🌸🍋🍂
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