Quick, easy, and good for you. It IS possible. Just watch out for my cookie monster!

A memory came up on my Facebook feed today of a coffee cake I made two years ago, and it was so delicious! I really love the nutty flavor of barley and the shared benefits to oatmeal. I am just going to share the details read more…

Whole‑Food Plant‑Based Pie CrustAll ingredients are whole foods – nothing is added or removed from the whole grains or other ingredients. Ingredients (makes two 9‑inch crusts) Instructions Swaps & Trade‑offs Trade off – this pie crust may not be as light and flaky as using read more…

I’ve been eating mostly plant based, and my parents have chosen to do the same for the health benefits. That said, we all have a sweet tooth sometimes and a longing for a cookie or a cake, and this cookie base works really well for read more…

I got my bloodwork back the other day and I was pretty shocked to see high LDL and total cholesterol. And although the amount they were high wasn’t by much, I expected it to be much better. In a nutshell, cholesterol is only found in read more…

This post is courtesy of our friend Gina Mut, who worked with me to convert these authentic romanian pastries to use freshly milled flour. Thank you Gina! I was born and raised in Romania. This is a typical Romanian pastry, they taste amazing warm with read more…

Slightly sweet, nutty, and moist for a snack or dessert you feel good about.

Learn to make this Einkhorn double chocolate zucchini bread. Super chocolatey and filled with veggies.

Oatmeal raisin cookies are my favorite classic cookie – even over chocolate chip. It’s probably that they are so soft and chewy, yet sweet and hit the spot. Here is my twist on that familiar classic made even better with freshly milled flour. BONUS: there read more…

Shan Eisler contributed this recipe for brie bites using my fresh milled crescent roll dough.