Entries by Tiffany Wu

Peppermint Hot Chocolate (Vegan and Gluten Free)

Makes 1 serving This naturally sweetened peppermint hot chocolate is the perfect beverage to make and enjoy this winter. The sweetness in this hot chocolate comes from medjool dates, which are full of natural sugars. Medjool dates are one of my favorite dried fruits and they contain nutrients such as fiber, potassium, and vitamin B6. […]

Peanut Butter Cookies (Vegan)

Makes 14 cookies Peanut butter lovers, rejoice! These moist and chewy peanut butter cookies are made with fresh peanut butter from the Co-op’s peanut butter grinder. The interactive, user-friendly grinder transforms organic dry roasted peanuts into smooth peanut butter in seconds. One helpful feature is that you can choose exactly how much peanut butter you […]

Savory Avocado Toast (Vegan)

Makes 2 servings The combination of creamy, buttery avocado and warm, toasted bread is the perfect match. I love avocado toast because it is delicious, nutritious, and takes only a few minutes to make. Avocados are nutrient dense and are loaded with healthy monounsaturated fats, fiber, and potassium. When paired with whole grain bread, which […]

Soba Noodle Stir Fry (Vegan)

Makes 4 servings Soba noodles are a staple item in my pantry and I love cooking them for a quick and easy dinner. Soba noodles originated in Japan and are made from buckwheat flour, which gives the noodles a unique light brown color. They have an earthy, nutty flavor and are loaded with nutrients. Each […]

Brussels Sprouts with Pomegranate (Vegan/Gluten-Free)

Makes 4 servings Looking for a nutritious dish that will add festive flair to your dinner table? This Brussels Sprouts with Pomegranate recipe makes for a simple side dish and takes only 30 minutes to make. When roasted, Brussels sprouts become crispy and caramelized on the outside and tender on the inside. The addition of […]

Sweet Potato Chocolate Chip Cookies (Vegan)

Makes 24 cookies These fall inspired sweet potato chocolate chip cookies are super scrumptious and easy to make. The addition of sweet potatoes gives the cookies a decadent, fudgy texture and also makes the cookies moist and chewy. I used Bob’s Red Mill Spelt flour, which is 100% whole grain and a good source of fiber. […]