This is our son’s journey from discovering gut damage to healing it!  My son Jaden was born a healthy cubby smiley baby boy. He was our first child and we were totally clueless as to what to expect. The first 12… Read More

My vegan pregnancy and postpartum experience.  My third pregnancy was actually my first vegan pregnancy. To this day when I look at Micah I am still blown away that I made this human entirely out of plants. MaybeMaybe because I have (read… Read More

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” The food you eat can be the safest, most powerful form of medicine, or the slowest form of poison”

Ann Wigmore

We never fully understood this quote until my son got sick enough for us to notice, and we had some pretty big blinders on. This blog is a place of confession… a place where we can share our frustration, our disappointments, but mostly our success and transformation as we reconnect with food and the health it can bring us. With a little patience, a lot of research and even more love these recipes have healed our son and brought health to our family.

 

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🍚 Impress yourself with this easy creamy tofu risotto! Yes tofu! Because tofu balls weren't enough 😜. The addition of Tofu in the risotto here means less butter, for a reduced fat recipe! You're welcome! (Scroll down for cooking tips) 👇 And for an extra treat swipe right for some bliss balls 🍫. Also made with tofu, so you wont feel guilty eating more then one! . . 🌷Wishing you all a happy Easter and Passover weekend. Hope you can relax and enjoy some of the holidays! And if you get a chance, head over to @sunrisesoyafoods. Not only do they have amazing tofu, and an impressive organic line, they are hosting a awesome contest. You can win an apple watch! Full details in their bio! . ~~~~~~~~~~~~~~~~~~~ RISOTTO TIPS Oh, Here are a few tips just to help you along! 1. Do not rinse your rice. You want those starches! 2. USE Arborio or Carnaroli rice. 3. Chose the correct pan. You want the rice to bump into each other, so not to wide. One that fits your burner is ideal. 4.Add in warm liquid! Warm the broth up in a separate pot to add in. 5. Dont overstir! 6. Take the time. This is a slow cooked meal! Cook over medium heat! . Find both recipes up on the blog. Link in profile (@at.my.table) or . https://at-my-table.com/2019/04/18/creamy-easy-tofu-risotto/
🌰What are you making for Easter? I got you covered with this 1-bowl hazelnut cake 🌰! Smothered with hazelnut frosting and covered in chocolate! You can thank me later 😜 . I have never been a confident Baker, especially gluten free, vegan baking! But with @bobsredmill gluten free flour I can be confident that my flour mix is on point! I love Bob's because all their products are non-GMO and they have the largest line of gluten free and organic flours! Find them at your local grocers or online! Let's make Easter baking stress free! . Find the recipe for this on the blog (link in profile, @at.my.table) . https://at-my-table.com/2019/04/17/1-bowl-hazelnut-cake/ . #somebunnylovesbobs #ad #bakingwithbobs
Are you a savory crepe lover? This would make the perfect Easter brunch meal! . These delcious crepes are gluten free, dairy free, and sugar free to boot. Filled with @culcherd sundried tomato and olive cheese, enoki mushroom, and kale! You can watch how easy they are to make in my stories today and swipe right to see me fill them! (Save to highlights? Let me know) 😍 Shot with: Canon EOS 6D Mark II ƒ/4.5, 1/80, 50 mm, ISO640 . ~~~~~~~~~~~~~~~~~~~~ Recipe: (makes 6) • 2 cups @bobsredmill GF flour • 2 1/2 cups plant milk • 2 tbs whole chia seeds • 2 tbs parsley flakes • 1 tbs onion powder • 1/4 tsp salt . 1. Mix all the ingredients together in a bowl. You want the batter to be slightly runny. 2. On a medium-hot non stick pan melt some vegan butter or coconut oil. Add slightly more then 1/4 cup of batter to the middle. Swirl the pan or use a spatula to move the batter into a large thin pancake. 3. Cook for 3 minutes then flip and cook for another 3 minutes. 4. Fill each crepe with your toppings of choice. I used @culcherd cheese, sauteed enoki mushrooms and fresh kale. Then drizzled it all with a reduced balsamic! So good!
Sundays are for easy meals! Like this super quick quinoa bowl with creamy tahini dressing. Because a good sauce can really kick up your buddah bowl! . So I'll just leave this here, while we scarf down on tacos tonight. I'm cooking for my sister's birthday today and making some killer tacos (stay tunned). So no time for new content today as I go enjoy my family. Hope your all having a wonderful Sunday!! Recipe for this bowl is 👇 . . . Recipe for sauce: - 1/2 cup of tahini - juice from 1 lemon - 1/4 cup of water (less for a thicker sauce or more for a smoother one) - 2 tbs maple syrup - 2 tbs dijon mustard - 2 tbs fresh chopped dill -1 clove garlic, minced -salt and pepper to taste (Optional add ins) - 1 tsp smoked paprika - 1 tsp cumin - 1 tsp mustard seeds, ground . . Foe the bowl just cook up some quinoa then add in fresh veggies. I used chopped kale, baby tomatoes, pumpkin seeds, cawliflower and some mushrooms I sauteed with some soy sauce. Then smoother it all with this creamy tahini and call it a day! . #atmyrecipetable
Happy Friday lovelies!!!!! I'll list leave these here... . Celebrating with these delcious mini cakes!!! I saw these at @naturescanada and practically drooled all over them! I decided to ask and to my surprise they were gluten free AND vegan!!! Whot whot!!! My husband is also home so I have an extra reason to celebrate. Surviving 3 kiddos alone for the week is reason enough right! 🥵 Anyways lovelies stay tuned for some delcious Easter and Passover recipes coming your way! Hope your all having a lovely weekend!!! 🌹🌺🌹🌺🌹🌺🌹🌺🌹🌺🌹🌺
How does a 20 minute broth bowl sound? Recipe 👇 🌱 I have to say this bowl couldn't have come at a better time. I completely jinxed myself yesterday and was up all night with 2 sick kids and a restless baby. 3 loads of laundry later and I'm so grateful for this soothing soup. . Speaking of soup I have been making noodle bowls for a while, so it's something I photograph often. I wanted to share a photo I posted 1 year ago (swipe right). I think I've come a long way! These photos serve as a reminder to me of all the hard work I've done. It is so easy to just ignore my wants and to not follow my heart because its hard! Because the truth is I'm a mom of 3, I don't sleep, and we dont have much family around to help. Maybe that can inspire or motivate you because if I had waiting for the right time I may never have explored this passion! . Shot on: Canon EOS 6D Mark II ƒ/4.5, 1/80, 50mm, ISO500 . . ~~~~~~~~~~~~~~~~~ •2 tbs minced fresh ginger •2 garlic cloves •1 tbs minced lemongrass •2 small slices of red chili pepper •1 tbs sesame oil •5 cups of veggie broth •Juice from 1 lime •1 tbs white miso paste •Rice noodles (Optional toppings) •Oyster mushrooms •Spring peas •Fresh Cilantro •Toasted sesame seeds . 1.In a medium sauce pan over medium heat add the sesame oil, ginger, and garlic. Satue a few minutes until fragrant then add in the lemongrass and chili. Continue to cook for another minute then add in the veggie broth and miso paste and reduce to a simmer. Cook for 10 minutes. 2.Meanwhile, in a separate large pot boil water for the rice noodles and cook per package ingredients. Once cooked drain the noodles and rinse them in warm water. This will prevent them from sticking. 3.You can then cook the extra toppings you decide on. for this dish I cooked the mushrooms in a seperate pan with some vegan butter and soy sauce or you can just cook them in the broth. The spring peas can be eaten raw or also cooked in with the broth. 4.Once noodles are cooked add a serving to a bowl, ladle the broth and add the mushrooms, spring peas, fresh cilantro and top it all with the seeds and fresh lime juice.

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