My chicken tetrazzini is a revamped version of a childhood favorite comfort food, perfect for a cold rainy night or in need of some comfort food.

This sustainable post-brewing sweet banana bread uses a combination of wet spent grain and spent grain flour. This bread’s perfect for breakfast or a snack.

After spending a day brewing beer, there were pounds of leftover spent grain. Instead of just throwing it away, I found a way to make it delicious.

These cinnamon raisin overnight oats are the perfect breakfast for on the go! And the best part, it tastes like oatmeal raisin cookies.

This pumpkin spice chia seed almond butter can be spread on toast, a dip for apples, or mixed into yogurt for a tasty fall treat!

Quinoa cakes are my favorite way to use leftover quinoa! These easy to make cakes are easy to switch up, changing the flavor profile with different spices.

Green chilis and roasted peppers with grilled peaches and onions make for a delicious summer salsa to pair with tacos, grilled chicken, or with chips.

Vegan blueberry beet muffins inspired by a similar muffin from Sparrow Bakery in Bend, Oregon while exploring the trails and waterfalls.

Sunflower sprouts are some of my favorite gems to pick up at the farmers market because of their texture and the fact that they’re a complete plant protein.

A post-vacation alternative morning smoothie inspired by a trip to Catalina after enjoying the boozy Buffalo Milk cocktail treat.