When I was growing up, my mom was always making cobblers for dessert that included all kinds of butter and sugar. We loved the desserts, but now, knowing that these things are not good for me, I developed a healthier version—and then made them easier to eat by making them into bars. Makes 10 servings. […]
Health Science Magazine Quinoa is great with everything, but when you add your favorite vegetables, a delicious plant-based burger, and a little bit of BBQ sauce, you have a party in your mouth.If you have leftovers, this dish is great by itself or on a bed of lettuce. Makes 4 servings. INGREDIENTS: 1 cup dry […]
The ingredients for these burgers may seem daunting, but if you make a double or even triple batch, you can freeze these and always have some on hand. I have presented the burger two ways for you: one on toasted bread with all the fixings and another beautiful version on a bed of quinoa and […]
There are times in the year that I absolutely crave potato salad. So, on one cold and snowy Sunday,I cooked a large batch of potatoes, portioned them into four different bowls, and then started experimenting with ingredients. This was my favorite. It has a nice, creamy flavor, but with a little kick. Makes 4 to […]
This is my version of a salad that we used to enjoy at a restaurant, but the dressing there contained a lot of oil, and the quinoa was fried. It’s one of my favorite salads—easy to make and one you will enjoy again and again. Makes 4 servings. INGREDIENTS: 1 cup red leaf lettuce, torn […]
Do you miss the French onion dip of your childhood? This version fills the bill, and it’s delicious not only as a dip, but also on potatoes and wraps. Makes 6 to 8 servings. INGREDIENTS: 1 onion, thinly sliced 1 tablespoon salt-free vegetable broth, plus more as needed 1 cup cashews, soaked (keep the water) […]
I offer a lot of cooking classes that are either cook-with-me or demos, and this is my favorite, easy appetizer to serve to the attendees at the beginning of the class. You can mix and match all the toppings. This is certainly a crowd pleaser but would also be great for a stay-in Friday night! […]
The Plant Based Kitchenista, is a chef specializing in low-fat, plant-based cooking under the name Plant Based Kitchen. Kelley has taught over 6,000 individuals about plant-based nutrition and has a passion for helping people heal through food. She is a plant-powered lifestyle coach and holds certifications with PCRM as a Food for Life instructor, with Forks Over Knives, and with the Plantrician Project. Kelley is also the co-owner and facilitator of the Plant-Based Health and Wellness Summit in Denver, Colorado.
Kelley most recently formed a nonprofit and a club called Healthy Living thru Nutrition which will focus on establishing relationships with schools, students, families, and volunteers across the state of Colorado. Its mission is to teach cooking classes that focus on proper nutrition, helping families build the skills and knowledge to cook meals and make healthy choices on their own.
You can find her on YouTube and at her website, plantbasedkitchen.com.
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