Did you know you can create your own salt-free bouillon? You can! Use it in all sorts of soups and stews or turn it into a broth—everything you need is in one jar. The combination of ingredients includes many chefs’ favorites, making this easy recipe tasty, convenient, and a wonderful gift. Ingredients: 2 tablespoons garlic […]
One of the wonderful things about a whole-food, plant-based diet is eating the rainbow! This salad boldly stands out with its beautiful, bright colors and is packed full of flavor. The natural sweetness from the sweet potatoes adds a bit of excitement when paired with the black beans. You can easily feast on this delicious […]
Who says you can’t enjoy nice cream in the fall? Forget what you heard—you absolutely can! It’s a classic that pairs wonderfully with warm baked desserts or is perfect to enjoy on its own. With the dates adding a unique caramel flavor along with a hint of spice, you’ll keep this recipe around for any […]
Squash is a favorite of mine to cook during the cooler weather—especially this meal. This delicious, nurturing entrée provides hearty volume that fills and warms the tummy. The special filling of the lentils combined with earthy seasonings and homemade sauce is pure comfort food on a plate! Ingredients: 1 large spaghetti squash 1 small onion, […]
Hooray! The weather is becoming cooler, and there’s nothing that welcomes the season of fall like a warm stew! With its rich culinary heritage from West Africa, this African Peanut Stew embodies the perfect combination of ginger, garlic, and freshly ground peanuts to create rich flavors that are sure to please and warm your palate. […]
One of my favorite fall spices is pumpkin spice. So why not startthe day with it? With just a few ingredients, you can create thesedelicious homemade pancakes in which the pumpkin spice winsthe game-changer ingredient award! They’ll fill your home with aholiday aroma that is sure to begin the morning off right. I hopeyour family […]
After her beloved grandmother’s passing in 2010, Tiffany immediately knew that her approach to nutrition had to change. Starting as a pescatarian and then transitioning further over time, a whole-food, plant-based life was born. Committed to this very new way of living, she immersed herself in plant-based learning—and continues to do so.
Tiffany is a licensed Food for Life Instructor with the Physicians Committee for Responsible Medicine. She holds a Certificate in Plant-Based Nutrition from Cornell as well as Culinary Plant-Based Certification from Rouxbe’s Forks Over Knives Culinary School. She has also earned her Health & Wellness Coach Certification with an emphasis on lifestyle medicine from Wellcoaches School of Coaching and has completed the Culinary Coaching Health Education Certification from Harvard University. Her mission is to spread the “good news about plants,” which she will continue to do passionately for anybody who can hear the sound of her voice.
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