The Kitchen
Herby Farro Salad with Roast Cauliflower
The founder and head chef at Spooning with Sara, Sara Frost, shares her herby farro salad with roast cauliflower. Simple enough for a nourishing weeknight dinner and special enough to be the star of your table for a night of entertaining.
Herbed Roast Salmon with Citrus Mustard Sauce
Founder and head chef at Spooning with Sara, Sara Frost, gives your regular weekday salmon a herbaceous makeover in this Herbed Roast Salmon recipe with Citrus Mustard Sauce.
Vegan Banana Oat Cookies
The founder and head chef at Spooning with Sara, Sara Frost, shares her vegan banana oat cookies. The recipe is so simple you can leave the kids to make them... but just know, the adults are going to be stealing cookies from the cookie jar!
The Mother Lode -- A Mini Bloom Smoothie
This healthy Mini Bloom smoothie is packed with nutrition, giving you the energy boost you need to take on all the mommy-ing the day calls for!
Pasta Soup and Butternut Squash Quesadillas
Hayley Feldman and her husband, Jesse, own a restaurant and natural wine bar in Venice Beach called Chez Tex. As a mother of two children, Hayley’s always on the lookout for healthy, delicious meals that will please the entire family. Here, she shares two of her fam-favorite veggie-friendly recipes, Pasta Soup and Butternut Squash Quesadillas.
Recipes for Moms with Meryl Pritchard
Through her plant-based food service Kore Kitchen, Meryl Pritchard focuses on nourishing the mind, body, and spirit with easy-to-follow recipes of organic and thoughtful living. Here she compiles a list of recipes for every stage of a new mom...
The Culinistas’ Postnatal Chocolate Pudding
The Culinistas are on a mission to make sure every mom is getting the nutritional support she needs, whether that be promoting milk production or reclaiming your body after sharing it for so many months. Here they share their recipe for postnatal chocolate pudding.
3 Ways to Use Your Leftover Greens in the Kitchen
Don't just throw away your vegetable scraps! Those dark, leafy greens (specifically the stems), can be used to make condiments, side dishes, or entire meals. Here are our favorite ways to use your leftover veggies.
3 Sauces You Can Meal Prep for the Week
A good sauce can elevate any simple meal. Kept in the fridge or freezer, a sauce or two paves the way to plenty of nourishing and delicious meals with even the sparsest of ingredients.
A Mom and Kid-Friendly Sweet Green Smoothie
This simple sweet green smoothie makes for a quick, energizing breakfast, or a sweet mid-afternoon snack. Dark leafy greens, blended with frozen bananas, almond butter, yogurt, dates, and a sprinkle of cinnamon combine to make a creamy, nutty, vitamin-rich treat that, despite its color, is very kid-friendly.
A Hearty Freekeh Grain Bowl with Roasted Veggies
Freekeh is a traditional whole grain from the Middle East and Northeastern Africa. Packed with protein and fiber, it's a health food that you NEED to know. This recipe for a Hearty Freekeh Grain Bowl with Roasted Veggies is so hearty, you won't even miss the meat!
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