since we’re out of town (and i haven’t been cooking), i’m skipping this week’s weekly dinner ideas and sharing with you a favorite food stop instead. one of my absolute favorite spots to visit when we’re in colorado is the honey bee juice farmacy. they have a sweet little stand in downtown aspen full of amazing juices, smoothies, super food salads, soups and all sorts of plant based goodies.

my favorite juice is the carrot-apple-lemon-ginger, thought a close 2nd runner is the green juice (i’m drinking one now!). all the juices are cold pressed and made from organic fruits and veggies. one thing is for sure- no matter what you get here, you’re guaranteed to leave feeling more alive and vibrant than ever!

another discovery we made at the juice bar today is fire cider- something i’m pretty sure i’m now addicted to! it’s a whole foods medicinal tonic made from organic apple cider vinegar and raw wildflower honey. they then add rganic oranges, lemons, onions, ginger, horseradish, garlic, turmeric, and habanero pepper to make a superfood tonic that has quite a kick.

1 tablespoon a day will fight off a cold or flu, soothe a sore throat, help fight seasonal allergies, provide sinus relief, reduce heartburn, improve digestion and give you a caffeine free energy boost. i’m telling you, it’s amazing stuff! take it straight from the bottle, use it as salad dressing or mix it with lemonade or orange juice. visit fire cider to learn more or order your own!

wrap up: {bar} {cold pressed} {fire cider} {juice} {raw} {vegan}

monday: hearty yam & white bean hash
tuesday: my favorite simple tomato soup with strawberry rhubarb crumble for dessert!*
wednesday: leftovers!
thursday: polenta pizza served with a seasonal salad
friday: yoga pot (our favorite meal this week!)

*this strawberry rhubarb crumble is one of my favorite desserts to make. i simply sub in earth balance butter to make it vegan. i’ve also made it gluten free by using an all purpose gf flour and it works perfectly! sub in your favorite fruits and get creative, it’s very flexible!

what was on your plate this week? any favorite recipes you’d like to share? i hope you each have a beautiful weekend, i’m off to prepare celebrations for my sweetie’s birthday! see you back here on monday. xo, bonnie

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner} {gluten free} {ideas} {meals} {plant based} {recipes} {seasonal} {vegan} {vegetarian} {whole foods}

oh boy oh boy, nancy chalmers from wolf and willow has just released her new cookbook, the sexy sugar free vegan! i’ve introduced this project to you before, and it’s been so fun watching it grow over the last year. nancy is one talented chef and it seems as though every recipe i try from her becomes my new favorite!

what is the sexy sugar free vegan project? if you’re familiar with nancy, you’ll know that she quit sugar last june, and shortly after started the sexy sugar free vegan project. at first, it was more of a personal project, but she started photographing her recipes and sharing them on wolf and willow. the response for more delicious sugar free recipes was overwhelming, so the project grew and grew until finally, an e-cookbook was born! inside you’ll find all the most popular recipes, as well as some new ones, along with some recipes collected from bloggers (like me!), fellow health coaches, vegan foodies and sugar free chefs.

why quit sugar? while nancy goes into depth on why (and how) to quit sugar in the cookbook, here’s the short and sweet of it: it makes you feel amazing! here are just a few things you’ll most likely experience from quitting sugar:

- a ridiculous increase in natural energy (no need for coffee anymore)
- a freakish increase in cognitive function and creativity
- radical improvement in immune function (never get sick anymore)
- gorgeous skin and hair (look younger)
- better, deeper sleep (have sweeter dreams)
- no more food cravings, like, ever

whether you’re ready to dive in head first, or just interested in trying out some delicious recipes, i know you’ll enjoy the cookbook tremendously. pictured above are just a few of my favorite recipes: 1) cacao, berry and coconut crunch ice cream 2) potato, rosemary and blackberry pizza 3) seared tofu, asparagus and macadamia nut salad and 4) roasted vegetable pot pies with a smoky ‘cheese’ sauce (contributed by yours truly).

the ebook includes:
* OVER 50 incredible sugar free + vegan recipes
* almost ALL of them are gluten free too!
* a handy list of pantry essentials
* tips on how to avoid hidden sugar
* sugar free + vegan ice cream, cakes and muffins
* vegan cheese, pizza and pasta recipes
* delicious raw food recipes

head on over to wolf and willow to grab your copy now!

wrap up: {cookbook} {ebook} {nancy} {recipes} {sugar free} {vegan} {wolf and willow}

setting up the kitchen in our new place has definitely been my first priority. even though the rest of the house is in shambles, at least we can feel like normal human beings while in the kitchen! this week’s meals were quick to throw together but wholesome, hearty and full of spring veggies.

monday: veggie red thai curry
tuesday: vegan alfredo with roasted veggies 
wednesday: baked penne + roasted veggies and a smoked cream sauce
thursday: perfect veggie burger with kale chips
friday: warm spring salad with homemade bread

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner} {gluten free} {ideas} {recipe} {vegan} {vegetarian}

Hello dears! I’m Meghan and I’m popping over from eat.live.make to share a yummy and easy gluten free (and vegan!) recipe with you all today. I love Bonnie to death, and am excited to get to share this recipe with you all today on Going Home To Roost.

If you’re like me, finding something I can eat on the run is hard when you are on a strict gluten free and vegan diet. These little granola bars are the perfect snack to take to work, the park, or on a hike. I usually make a batch at the beginning of each week, and my hubby and I munch on them all week long.

Ingredients:

-3 cups GLUTEN FREE quick cooking oats

-pinch of salt

-3/4 cup honey or combination of honey and Grade B maple syrup (you can also use agave)

-1/4 cup olive oil

–1/2 cup vanilla almond milk

(you can also add the following ingredients)

- dark chocolate OR enjoy life vegan chocolate chip cookies

-2 cups dried fruit such as mango, apricots, blueberries or raisins

-walnuts to give it a little crunch

Here’s What You’ll Do:

1. Preheat your oven to 350. Generously grease a 9×13 inch glass pan

2. Mix dry ingredients together. Add honey and vegetable oil. Add milk and blend well. Place in pan and flatten out with a wet spatula.

3. Place in oven and bake 25 minutes.

4. Remove from oven and cut into squares with a knife. Sprinkle top with salt (this makes it EXTRA yummy!)

5. Place pan back into the oven and bake for another 10-15 minutes.

6. Remove from oven and store in fridge for up to 2 weeks.

wrap up: {eat.live.make} {gluten free} {meghan} {recipes} {vegan}

*hey friends! today i’m really excited to introduce you to two super talented young ladies, lacy and meg. i know you’ll fall in love with them and find their site to be an excellent resource for information and delicious gluten free & vegan recipes!

Lacy and Meg are two gluten free experts connecting you to the information you need to live a healthy and vibrant gluten free lifestyle.

At Lacy and Meg GF our greatest desire is to create a community of people living a gluten free lifestyle. We don’t want you to feel alone on your journey of living without gluten!
Whether you have Celiac Disease, a gluten intolerance, or are trying to eat gluten free to better your health, we have created a place for you.

We have created a resource for you to find sound educational information from a trained R.D. specializing in Celiac Disease and the gluten free diet. You can also find tasty gluten free (and most of the time vegan!) recipes, product and restaurant reviews, and stories from other people within the gluten free community.

We are just getting started, so follow along for more recipes and updates about the launch of our e-book Living Gluten Free: The Basics. You can find us on twitter, we’d love to meet you!

wrap up: {celiac} {gluten free} {lacy and meg} {recipe} {vegan}

with all of our recent travels, it’s been a while since my last dinner ideas post so i’ve been excited to finally get back in the kitchen! above are the meals that nourished us this week, what’s been on your plate?

monday: fake out mac-n-cheese served with a big seasonal salad and sauteed kale
tuesday: peanut udon noodles
wednesday: hearty yam and white bean hash (yum!)
thursday: golden beet salad with homemade bread and a salad
friday: vegan spinach spanakopita with roasted asparagus

i hope you each have a beautiful weekend! see you back here on monday. xo, bonnie

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner} {plant based} {simple} {vegan} {vegetarian}

*happy friday, friends! today i’ve invited the most lovely mary beth from annapolis and company to come share a yummy summer recipe with us.

mary beth is a foodie, natural light photographer, crafster and all around sweetheart. i have especially been wanting to try my hand at making some of these tile coasters and this recipe for peanut butter honey granola! i know you’re going to fall in love with her and her beautiful blog and this yummy recipe. enjoy! xo, bonnie

Hi roost readers! I’m Mary Beth. A wife, a mother, a photographer, a lover of all things creative…finding beauty in the everyday. I blog about our life of two artsy parents and 3 crazy schooners at Annapolis & Company. I hope you’ll come say hello!

I’m really excited to collaborate with Bonnie today and bring you one of my favorite tried and true recipes. It’s one of those healthy, but crowd-pleasing dishes that smells like a mix of fresh summer and roasted garlic….

I make this summer linguine so often I have it memorized. Seriously. It is really easy and fast to put together. I usually start by washing/chopping up all of the fresh veggies and having them ready to go. There are only a handful of ingredients, so make the ones listed count. Be liberal with your olive oil so that it will thoroughly coat all of your linguine at the end, keeping it from being too dry. Sprinkle generously with sea salt, as it is pretty much the only seasoning. And whatever you do, don’t skimp on the fresh basil. It makes the natural vegetable flavors pop. And you really don’t want to miss that!

I so hope you enjoy!

//GARLIC LINGUINE WITH SUMMER VEGETABLES

Ingredients:

- 1.5 lbs linguine
- 1/2 cup olive oil – be generous!
- 6-8 cloves of garlic, chopped
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 1/2 cup cherry tomatoes, halved
- large handful of fresh basil
- sea salt
- optional: pecorino romano cheese, freshly grated

Process:

Heat olive oil over medium heat in a large cooking pan. Add your chopped garlic and sauté for roughly 5 minutes until the oil is flavored really well. (Be careful not to burn the garlic.) Get a separate pot of boiling water going for your linguine and cook linguine according to package directions.Meanwhile, add the chopped squash to your garlic-flavored olive oil and sauté on medium to medium low heat for about 10 minutes. Add in the cherry tomatoes for the last few minutes and they’ll get all wrinkly, juicy, and flavorful. Liberally sprinkle with freshly grated sea salt. Remove from heat and add torn basil. Drain your cooked linguine and pour it into your vegetable mixture. Toss till coated evenly with the flavored olive oil and veggies are distributed throughout. Top with freshly grated pecorino romano.

Voila! A fresh and healthy meal in under 30 minutes!

Source: Tales of Me and The Husband

Thanks for having me, Bonnie!

Xoxoxo, Mary Beth

wrap up: {garlic} {linguine} {pasta} {recipe} {seasonal} {summer} {vegan} {vegetarian}