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Almond Butter Power Pancakes

The thing about hiking the Appalachian Trail is that you’re pretty much hungry all time. Although this wasn’t anything new to me, carrying 6 days worth of food on my back definitely was. People hike the trail in many different directions and sections, and you often pass others coming from where you are headed. They will sometimes tell you about the trail ahead, about some good camping spots or tough…

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Olive Oil Yogurt Cake with Roasted Rhubarb

A simple vegan olive oil yogurt cake with maple syrup and vanilla. Topped with maple vanilla roasted rhubarb. A light and fresh spring dessert.

“The real things haven’t changed. It is still best to be honest and truthful; to make the most of what we have; to be happy with simple pleasures; and have courage when things go wrong.” ― Laura Ingalls Wilder I keep a pinterest board full of quotes and sayings that I like. I’ve been doing it for years now and I always go back to it every now and then…

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How to Cook Really Good Lentils + a Spring Bowl

How to cook lentils (really good ones) + a simple bowl with roasted asparagus, radishes and a 7 minute egg. Fuss free spring cooking. Gluten Free.

The original name of this blog was actually one day cafe. I had just moved to France and had no idea what I was going to do with myself, but I knew I liked pastries and coffee and I had this dream that I would one day open a small little coffee shop. This blog was going to a space where I could test and share recipes for my future…

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My Favorite Oatmeal Cookies

Easy vegan oatmeal cookies that are 100% maple syrup sweetened, made with whole spelt flour and rolled oats and loaded with melted chocolate chunks.

When we were in sweden I naturally found my way into the kitchen. Some said it was because that was where I belonged, others were just happy that some one else was doing the dishes but mostly it was my way of sneaking out early on chores, and also – cookies. Matt and I had been traveling for a over a month by then and we were living off a…

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