Vegan Panzanella Salad Recipe

New Recipe & Wine Pairing with the Phoenix Vegan Dietitian.  Rhyan (RDN) and I hosted a vegan cooking and nutrition class last month!  Here is the recipe and wine pairing below; a wonderful cold salad for those hot days!

  • Full of fresh veggies and beans
  • This makes extra dressing, use as much as desired and for other salads and vegetables
  • Add your own favorite veggies such as broccoli, zucchini, citrus zest and juice
  • Add your favorite beans- I recommend garbanzo, white, or kidney beans
  • Add a new carbohydrate- multigrain bread, quinoa, brown rice, whole wheat pasta
  • Go an extra step and add lean protein (such as chicken or fish) and cheese
  • Create a healthy nutritional plate with vegetables, protein, and whole grain carbohydrates

Hosted with Rhyan Geiger, RDN

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Quinoa Breakfast Bowl

Breakfast can be a scramble to make, especially if you are very busy in the mornings!  I like to make breakfast ahead of time in the form of a casserole, quiche, or bowls….when I can.  Enjoy this whole grain make-ahead dish full of plant protein and fiber for a hearty breakfast and satiety.  This simple and tasty dish contains quinoa, pesto, sunflower seeds, tomatoes, and avocado.  Option to serve under a small bed of mixed greens.  I enjoy this breakfast as a cold or hot dish!  

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Sesame Poppy Banana Bread

Whole grain banana bread! Not too sweet and uniquely full of poppy seeds and sesame seeds! The more ripe the bananas are = more brown spots, the sweeter the bread will be. The excellent nutrition of poppy seeds per 1 oz include calcium, iron, protein, and fiber. Sesame seeds have a good source of calcium, iron, magnesium, phosphorus. If you wanna get crazy, add in chopped nuts or chocolate chips (I’d opt for the chocolate chips). The bread should keep for a few days and a little longer in the refrigerator. Either eat toasty or cold, straight out of the fridge with a little butter for a great breakfast or snack!

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Coconut Scones

Tropical coconut scones are perfect for mornings, midday snack times, or on-the-go! You can butter them all up you want, or choose the vegan path and use margarine. Add a toasty flavor with oven roasted coconut flakes! I like making a big batch of these scones and throwing them in the freezer for later use. 

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Southwestern Pasta Salad

Great summertime cold pasta salad full of veggies and protein. I made this for a Cinco de Mayo party and it was a great hit! Packed with tomatoes, corn, onion, cilantro, black beans, and cheese. Wonderful for any summer gathering or party! I also want to try adding crunchy, colorful bell peppers.

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Broccoli Stir-Fry with Rice Cake Noodles

A great versatile stir-fry recipe, full of healthy protein and a kick of ginger and spice! Make this as spicy as you can handle by adding more Sambal chili paste!  This is used a lot in Indonesia and Malaysia. I first discovered Sambal at a cookbook author talk at The Book Larder in Seattle. The chef wrote a Malaysian cookbook, which she discussed and cooked a recipe for us!

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