What's for dinner? ...and lunch? ...and breakfast?

I want to eat all my meals here, please.

I want to eat all my meals here, please.

As we approach the end of August, the summer season is ending for most, but in Southern California our summer is just beginning. The transition of seasons can be hard when figuring out recipes to make. 

If you shop at your local farmers' market (kudos), you're buying what's in season and need to switch up the recipes as the crops change. This can be tricky, but fun...especially when you check out the recipes page on the T. Colin Campbell Center for Nutrition Studies . It's a gold rush of deliciousness.

There are recipes like Sweet Squash and Garbanzo Curry and Plant Protein Packed Peppers that seem like the perfect summer to fall recipes. Then there are the full on cozy up in a sweater-break out the blanket-I'm staying in comfort food recipes like Lentil Nut Loaf with Sweet Potato and Creamy Potato Soup

Then there are the NEXT LEVEL sounding desserts: Vegan Baked Cheesecake, Chocolate Donuts, and Classic Pecan Pie.

I'm so excited to have discovered this site and these recipes. If you've made any of the recipes, or do in the future, please let me know how they turn out!


Much love,
Maria