Sauteed Kale and Cabbage. The Ultimate Comfort Food.

So many of you have been asking for this recipe, and (lucky for YOU) I am finally posting it! This is one of the easiest meals I’ve ever made, not to mention it looks pretty and it’s completely satisfying, especially on a cold Winter night. We love it over sweet potatoes, but you could also ladle it over some russets, rice, garbanzo beans, you name it.

This is super versatile and oh so delicious! Give it a try!

Sauteed Kale and Cabbage

2 cloves garlic
1/2 cup chopped onion
2 teaspoons coconut oil
1/2 cup chopped carrots
1/2 teaspoon curry powder
1/4 cup veggie broth or water
1/2 cup thinly sliced red cabbage
1-10 oz bag baby kale
1/2 teaspoon pink himalayan salt
Pepper, to taste

Saute onions and garlic in oil until translucent and tender. Add carrots, curry, and water, cook for 2-3 minutes, then add cabbage and cook for a few more minutes. Add kale last, reduce heat, cover with lid and steam for about a minute. Remove cover, add salt and pepper, and serve over your favorite potatoes, rice or pasta.


Roasted Spaghetti Squash with Heirloom Tomato Sauce.


One of the things I love most about summer is how easy it is to put a healthy meal on the table.

Last night was no exception with this dish that I concocted (in an hour, no less!) from a big old spaghetti squash and some tomatoes that were lounging around in various parts of my lingerie drawer. (OK, not quite, but has your mama never told you to put your tomatoes in a dark DARK drawer to ripen??! No? Well there’s a free little Amish tip for ya. Consider yourself blessed!;))

Anyhoo…back to the tomatoes and the concoction.

This turned out to be a total winner, and SO EASY.

Then again how could it not be??

How could you not make something yummy when you’ve got such gorgeous heirlooms staring back at you and the grasshoppers are eating your basil and your squash from the farmers market is begging to be roasted??!

It’s kind of a no-brainer at that point.

So I grabbed that handsome fella of a squash, plunked it in the oven and got to work-I mean-PLAY-on my sauce.


First I added garlic to a swirl of oil in my sparkling stainless pan, because duh. Garlic. And that’s how the Italians on TV do it. Then, onion. Then tomatoes. A little seasoning. Some beans, because well, PROTEIN. I’d never hear the end of it, if I didn’t include that. Oh, and let’s not forget the basil!

Dang grasshoppers. They’ve already chewed holes the size of Australia in my basil plants, and they’re not showing any signs of stopping. I’m currently scheming on how I can kill them. Without killing them, of course. I’m sure they’re useful for something.

But for now…we’re eating the basil as fast as we can.

I cooked all of those lovely juices together til it had simmered and reduced a bit, and then I scooped it over the roasted squash.

Literally that easy.

And, that delicious. Check out those colors!

Yes, these are cell phone pics. Horrors I know, especially when you’ve got a Canon lost in the toy box somewhere. But hey, I got lost in the moment and I wasn’t about to go searching for it, when I had all this bliss waiting for me.

Uh uh.

I’m way too profesh (aka practical) for that.

Plus, the toddler was grabbing hysterically for the noodles and yelling “eeaaat” in the shrillest voice he could find.

Lucky for you, I managed to snap a few pics with my trusty old droid before he shoved it in his face and before every single one of our plates was licked clean. Including the picky one’s.


Oooh boy, I loooooove summer.

Print Recipe

Roasted Squash with Heirloom Tomato Basil Sauce

Cuisine: Vegetarian

Serves: 6


  • 1 spaghetti squash, seeds removed and cut in half
  • 2 TBL coconut oil, divided
  • 12 cup chopped red onions
  • 4 cloves garlic, finely chopped
  • 4 small heirloom tomatoes (any variety of type and color will do!)
  • 1 bunch basil (about 12-15 leaves), chopped
  • 12 tsp herbamare
  • 1 tsp italian seasoning
  • 14 tsp red pepper flakes
  • 2 tsp coconut palm sugar
  • pink salt and
  • freshly ground pepper, to taste
  • 1 can cannellini beans (I used Great Northern)


    1. Place squash, cut side up on a baking sheet, cover liberally in coconut oil (about 1 tablespoon) and sprinkle with salt and pepper.
    2. Bake at 400 degrees for 50-60 minutes, or until soft and squash flakes easily with a fork.
    3. Place 1 tablespoon coconut oil in a large skillet, add onions and garlic and cook over medium heat for about 12 minutes, or until onions are translucent.
    4. Add tomatoes, beans, and seasonings and cook on low for another 5-10 minutes. Add the basil last.
    5. Meanwhile, fluff and scoop out the flesh of the warm spaghetti squash, using a fork and when your tomato sauce has cooked off a bit of liquid (it will still be pretty saucy) pour over the roasted squash, and serve.

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Blueberries, Bananas, and Baby’s First Birthday Cake.

I’m a little late in posting this, but many of you have requested the recipe for the birthday cake I made for my baby who turned one, last week.

It’s always so much fun for me to come up with a cake that fits my child’s personality and stage in their life. I knew this one was going to be pretty straight forward, and that it would mostly just feature the FOOD that it is, since that’s my son and he LOVES to eat!

I went with blueberries and bananas, because well, he would live on those two foods for the rest of his life, I’m pretty sure, if I let him.

It was a little tricky to make this one “healthy”, since we were at the in-laws in the boonies of Kentucky, and I did not have access to the typical health foods I would normally have access to.

I was however, delighted to find a full bag of coconut sugar in my MIL’s pantry, which, lucky for me, she had not yet found a good use for! So I used that for some of the sweetener, hoping to reduce the glycemic load, (aka the sugar effect!) on my little one.


I did the best I could and while it may not be considered a health food, it did have some nutrition (hello, blueberries and bananas!) and was by all means, way better than the high sugar, chemical-laced cakes from the supermarket.

Not to mention, it turned out pretty freakin’ delish!



In fact, the birthday boy thought it was totally amazing!

And that’s all that matters. Right??!!

Ooh, alright. It totally rocks that everyone else loved it, and raved about it for days and that SO MANY (at least, two!) people have asked me for the recipe. (Makes my head want to explode, actually.)

So….because I care, and because you wouldn’t want THAT to happen, I thought I’d share.

Finally, my dearest loved ones, here’s the recipe!

Ruthie’s Somewhat Healthy Blueberry Banana Cake

3/4 cup Earth Balance (or whatever butter your MIL has on hand!)
1/2 cup coconut sugar
1/2 cup organic white sugar
1 1/2 cups mashed, ripe bananas
3 flax eggs*
2 teaspoons vanilla
1 1/2 cups almond milk, mixed with 3 teaspoons apple cider vinegar
1 1/2 teaspoons baking soda
1/4 teaspoon pink salt
3 cups organic AP flour


3 cups confectioners’ sugar
1 cup Earth Balance
1 teaspoon vanilla extract
2 tablespoons coconut cream (skimmed from the top of a can of coconut milk)

In a large mixing bowl, cream together butter and sugars until light and fluffy. Add eggs, vanilla, and bananas and mix well. Add the flour, baking soda, and salt, simultaneously with the almond milk/vinegar mixture, until well blended.

Pour 1/2 of the batter into a small, 7-8″ square pan. This will be your birthday cake. Pour the rest of the batter into a round cake pan or in cupcake molds and serve this to your guests.

Bake at 275° for about 50 min, or until toothpick inserted, comes out clean. Remove from the oven and place directly into freezer for about 45 minutes to cool. Remove from freezer and frost as desired.


(I cut my square cake in half through the middle and filled it with frosting and fresh blueberries, then I covered the top and sides with the same frosting.)

For the frosting:
Beat butter (earth balance) until it is light and fluffy. Add the confectioner’s sugar and mix until thoroughly combined and resembles fine crumbs. Add the coconut cream and vanilla and beat for about a minute, until smooth and creamy. Spread over cake.

*To make flax eggs, mix 3 tablespoons ground flax seeds with 1/2 cup warm water. Let mixture sit for 5 min, before adding to batter.

Note: I will post the printable for this recipe, as soon as I’ve fed the little guy who ate all the cake.


(Thanks for your patience!)

I’ll be back in a bit! But in the meantime, ENJOY, and have an awesome day!

Toasted Coconut Pancakes with Sesame Almond Butter.

Ladies and gents, I would like to introduce to you the last pancake recipe you will ever need.

These things are every kind of right.

Sweet. Fluffy. Light. Wholesome! And so so yummy.


Plus, they have TOASTED COCONUT.

Who doesn’t love toasted coconut??!!

(Please don’t actually answer that, cuz I don’t know if we could be friends anymore.)

It’s pretty much my favorite food of ALL time.

I came up with this recipe after perusing the web for a fluffy, coconut-y, somewhat healthy, dairy-free pancake, (don’t ask for much, now do I??) and couldn’t find any. (duh!) The closest thing I found were these over at Sugar Dish Me, but they called for eggs, white flour, and lots of dairy.

So I went to work, and eventually came up with something that not only met ALL of my requirements, but was even better than what I had imagined.

I subbed out the eggs with omega-rich, fiber-full flax, replaced some of the white flour with whole wheat, and created my own almond “buttermilk” to replace the dairy.



I had created a fluffy, coconut-y, somewhat healthy, dairy-free pancake! Not only that, but they were delicious! I have made them many times since, for friends, family members, yes, even kids, and they have quickly become the most requested food that I make.

My five-year-old would eat them for breakfast, lunch and dinner, if I let her.

And who could blame her?


Topped with a creamy sesame almond butter, and drenched in REAL maple syrup, these things are loaded with pretty much every good thing on the planet.

Now, before your desires get the best of you and you start licking the computer screen, go make yourself some!


I’ve included the recipe below.

You will be a very happy person and if you serve them with a frosted jar of fresh almond milk, you might actually see the third heaven.

But don’t forget to save some milk for when you make these again in a few days…

When you treat that special woman to “breakfast in bed”  on Mother’s Day!

Hint, hint.

Print Recipe

Toasted Coconut Pancakes (adapted from Sugar Dish Me)

Serves: 6


  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat pastry flour (any whole wheat will do)
  • 2 tablespoons organic cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pink salt
  • 1/2 cup unsweetened, shredded coconut
  • 2 cups almond, macadamia, or other nut milk
  • 1 tablespoon + 1 teaspoon apple cider vinegar
  • 1/2 cup water
  • 1 flax egg*
  • 1/2 teaspoon almond extract
  • Coconut Oil for frying pancakes
  • Almond butter topping:
  • 1 cup almond butter
  • 1 tablespoon tahini


  1. Mix all the dry ingredients together, except the coconut.
  2. Mix the apple cider vinegar into the nut milk. Set aside.
  3. Whisk together the flax egg, water, oil, and almond extract. Add the vinegar/milk mixture and stir.
  4. Pour the wet ingredients into the dry, add the shredded coconut and stir gently until just incorporated, leaving plenty of clumps. (Do not overmix! This is KEY for a fluffy pancake!)
  5. Let stand for at least 5 minutes, (or refrigerate overnight) and stir again, very briefly.
  6. Make the topping by simply mixing the almond butter and the tahini together. Set aside.
  7. Pour a heaping 1/4 cup of pancake batter onto a hot, oiled pan and cook until lightly browned, about 1 minute, on each side.
  8. Serve with sesame almond butter, maple syrup and any combination of nuts and toasted coconut flakes. Enjoy with a fresh tall glass of cold almond milk!

Amount Per Serving

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Adventures in Food Blogging: An Orange Valentine Sundae.

Well, congratulations, my dear reader! You have spoken and I have heard you!! (This is a major step in any successful relationship, so GO US!)

According to my recent poll, you want to see more food articles/recipes on this blog and guess what?! Starting today, that is exactly what you’re getting!

I think we’ll get along just fine here, cuz I love to talk about food!  Food is my second boyfriend.

However, as you may have noticed, I’ve had a bit of a love/hate relationship with it, when it comes to blogging. Truth be told, I’ve been pretty frustrated with the process of sharing recipes here on this blog. It’s not that I don’t like sharing, it’s just that I have a hard time capturing food when it needs to be captured and not two hours after it’s been cooked, dried up or partially eaten. (I’m gonna go ahead and blame that on my kids. Mm hm. It’s definitely NOT me who inhales it like a ravenous wolf, before it has a chance to be photographed! Nope. Definitely my kids. Even though only ONE of them actually eats food! O0oh, right. The other one is permanently attached to my boobs, which brings up a whole other factor!)

It’s hard to photograph anything when you’ve got a baby attached to your body. Just putting it out there, in case you needed to know.

Having said that, cooking (and eating!!) remains a HUGE passion of mine. And I love nothing more than to share my adventures in cooking healthy, living food with you!

So I push through the breastfeeding and the limited hours of daylight to get the right lighting and the right angle, and in the process, I find a few very kind souls. Souls who have given me tips, encouragement, and advice which has made it SO. MUCH. EASIER. I thank heaven for them!

Also, I’d like to take this time right now to give a massive shout-out to my main man who has sacrificed countless hours watching the babies, staging food, taking pictures for me, or giving me quiet time to write, and to figure this thing out. I heart you, sexy huzbun of mine! I’m currently burning some chocolate for you.


A Vegan Gluten-free Chocolate Extraordinare.

Speaking of chocolate, I’ve been making these brownies for several years, ever since they first appeared on Oh She Glows, which by the way is one of my very favorite recipe sites on the planet. Angela Liddon blows my apron off. For real.

I’ve made them exactly like hers and they are completely and utterly delicious. But lately I’ve been getting a little adventurous and adding things like coffee and orange to her recipe, which has, in my humble opinion, taken them to whole new levels of brownie bliss.

A Vegan Gluten-free Chocolate Extraordinaire.


Check these out. I like to call them Wild Orange Brownies. Cuz that’s what they are! They are wild and good and wonderful all by themselves.

But then…

The other day, I got a little carried away. I got flat out frisky and ended up with something reminiscient of the ancient chocolate gods.

A Vegan, Gluten-free Chocolate Extraordinaire.

I added creamy vanilla ice cream and warm chocolate sauce.

Oh yes I did.

Can we say UH. MAZING?!

This turned out really well for me, because not only was it lustrous and sweet and decadent, it fulfilled all of my strange cravings in one concoction.

A Vegan, Gluten-free Chocolate Extraordinaire.

Hot, cold, chocolate, coffee, and citrus all in one bless-uhd bite! What more could I possibly want???

A Vegan, Gluten-free Chocolate Extraordinaire.

Oh baby. I almost passed out from the bliss of this.

Definitely saw the pearly gates.

And I knew in an instant that I had to share this recipe!

So here it is. Since it’s Valentine’s Week and since I really want to convey my appreciation for all of you, and since this is just so dadgum delicious, I am cooking and staging (and not eating for at least five minutes!) this glorious food of the gods. I’m taking pictures while I have a baby strapped to my body. Cuz…

I must let you in on this party!

Now here’s the disclaimer for those who like to read the fine print: It’s probably NOT the healthiest recipe you will see here, and it’s definitely NOT low-fat or low-calorie, but. IT IS GOOD. Like melt-in-your-mouth and dance-on-your-tongue and then lay-you-down-in-a-coma kind of good.

Make them for yourself, your kids or your lover this Valentine’s Day, and they will love you long time.

Print Recipe

Orange Valentine Hot Fudge Sundae

This dessert is a five-star winner! Not only is it vegan and gluten free, it hits all the right craving spots in one shot! Chewy, coffee-orange brownies on the bottom, icecream in the middle and a decadent chocolate sauce on top, this sundae is perfect for Valentine’s or any occasion.

Source: Ruthie

Course: Desserts

Serves: 10


  • 1 1/2 tablespoons ground flax seed
  • 3 tablespoons water
  • 3/4 cup + 2 tablespoons brown rice flour
  • 1 1/2 cups almond flour
  • 2 tablespoons arrowroot powder
  • 1/3 cup cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 cup + 2 tablespoons Earth Balance
  • 1 1/4 cup organic cane sugar
  • 1/2 cup vegan chocolate chips (I prefer Enjoy Life)
  • 1/4 cup strongly brewed coffee
  • 1 teaspoon vanilla
  • 1/8 teaspoon grated orange peel
  • 2 drops Doterra wild orange essential oil
  • For the middle:
  • 2 scoops vegan vanilla ice cream (I like Purely Decadent Coconut Milk Vanilla)
  • For the chocolate sauce:
  • 1/2 cup vegan chocolate chips
  • 2 tablespoons almond or other nut milk


  1. Preheat oven to 350 degrees. Grease all sides of an 8 x 8 square pan.
  2. In a small bowl, whisk together the ground flax and the water and set aside.
  3. Whisk together the dry ingredients (flours, cocoa, salt, and baking soda).
  4. Melt chocolate chips and earth balance together in the microwave (about 30-45 sec.) and stir. Whisk in the flax egg, sugar, vanilla, coffee, and essential oil.
  5. Pour the wet mixture into the dry mixture.
  6. Add the orange peel and mix well. Batter will be thick, but no worries. Scoop it into pan and spread it out evenly with hands.
  7. Bake at 350 for 29-35 minutes. Allow brownies to cool for at least an hour, preferably two, before cutting.
  8. Meanwhile make your chocolate sauce by melting chocolate chips and almond milk together in the microwave for about 35 sec. Stir.
  9. When brownies are cool, dust with powdered sugar and sprinkle with orange peel.
  10. Top with vegan ice cream, chocolate sauce, orange peel, and ENJOY!

Amount Per Serving

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