---

One of the things I found myself really missing when I gave up sugar was jam. I know it sounds pretty random, but no longer being able to spread jam on my toast for breakfast was really sad (ugh, first world problems.) This recipe has made my breakfast (and dessert) experience SO much better. The best part? It’s totally customizable. You can use any mixture of berries you have laying around. You can put this on toast, in pies, on cookies, etc. etc. The possibilites are ENDLESS.

---

---

1 1/2 cups of any type of berry (I used strawberry, blackberry, and raspberry here)

2 tablespoons of lemon juice (or orange juice!)

3 tablespoons of honey

1 tablespoon of chia seeds

---

Chop your berries into small pieces. Add the berries, lemon juice, honey, and chia to a saucepan and simmer until the mixture reaches your desired consistency (mine took about 25 minutes.) You can also add spices, vanilla, or any other flavorings you like. Happy jamming!

When I gave up sugar and dairy, letting go of dessert was (and still is!) the hardest part. No matter what I did, I always had a craving for something sweet at the end of a meal. One of my favorite desserts is cookie dough. I searched far and wide for a cookie dough recipe that satisfied my dietary restrictions but I couldn’t find a single recipe that had the right texture and taste. After much trial and error, I present to you my vegan, GF, dairy-free, sugar-free cookie dough.

---

---

1 cup almond flour

3/4 cup coconut flour

2/3 cup water

2/3 cup avocado oil (you can also use coconut oil!)

1/4 cup peanut butter (I haven’t tried it, but I think substituting with any nut butter would work just as well!)

3 tablespoons honey

1 teaspoon vanilla

1/2 cup dairy-free chocolate chips

---

While I like using chocolate chips, this recipe is totally customizable! You can add nuts, sprinkles, dried fruit, etc, etc. Mix together the dry ingredients, then add the wet ingredients. You can eat the dough right away but I like to chill it in the fridge for a while. This really gives it that cookie dough texture. Happy eating!!

Who says you can’t have a velvety soup without dairy? This recipe disproves that theory with just a few simple ingredients (most of which you probably already have in your fridge!) This soup is perfect for warming you up on all the crazy cold days we’ve been having in New York recently (and yes, I’m bitter that we haven’t gotten a snow day yet).

---

---

2 cups of butternut squash

Half an onion

2 cups of vegetable broth

1/2 teaspoon of paprika

Salt to taste

Black pepper to taste

Paprika to taste

---

Directions:

Start by chopping up your butternut squash into cubes. In a pot with the vegetable stock and chopped white onion, cook the butternut squash until fork tender. Make sure to season before it’s done cooking with salt and pepper! Allow the mixture to cool before pouring it into a blender, and blend until creamy and smooth. Transfer the mixture back to the pot and heat through, seasoning with your desired spices (I used paprika, chili flakes, and a touch of cinnamon). If you’re not vegan but are trying to eat less cream and butter, feel free to mix in a tiny amount of goat cheese (about a teaspoon per cup) to the soup while warm to make it even creamier. Top with a drizzle of olive oil and crushed pistachios if you’re feeling fancy and serve!

Yeah, you read that right. I know what you must be thinking. Vegan bacon that doesn’t suck? Simone, you’ve lost it. NOPE, NOT THIS TIME. I’ll admit this recipe doesn’t have the meaty flavor of conventional bacon, but if you’re craving crispy, salty, smoky goodness on your eggs or avo toast and don’t want to fry up bacon, THIS IS THE RECIPE FOR YOU, MY FRIEND.

---

3 cups of shitakki mushrooms sliced 

Lots and lots of salt and pepper

3 teaspoons of paprika 

3/4 teaspoon of chili flakes

1 teaspoon of garlic powder

7 tablespoons of olive oil 

---

1. Slice your mushrooms 
2. Spread them out on a pan lined with parchment paper or tinfoil. Then, evenly drizzle them will olive oil (this will help the seasoning stick better and make them super crispy!)
3. Add the seasonings and toss the mushrooms so they become evenly coated with the spices and olive oil 
4. Bake them on 350 for 20 minutes. Then, flip them over and and broil until crisp! 

. 

I’m not going to lie, this recipe was not easy to come up with. I made three batches before finally achieving the perfect cookie. They’re delicious, satisfying, and super healthy.

---

---

1 cup almond flour

3/4 cup coconut flour

2/3 cup water

2/3 cup avocado oil (you can also use coconut oil)

1/4 cup peanut butter

3 tablespoons honey

1 teaspoon vanilla

1 teaspoon cinnamon plus more for sprinkling on top

---

In a bowl, combine the almond flour and coconut flour. Add the water, oil, and honey and stir to combine. Melt the peanut butter and add it to the mixture as well. Then, combine the cinnamon and vanilla. roll the dough into golf ball sized balls and press them down to your desired thickness (I think they’re best at about 3/4 of an inch thick). Sprinkle cinnamon on top and bake at 300 degrees for 10-12 mins or until golden brown and enjoy!

At this point, I think I’m pretty much an expert in this field. If you’re looking to get some really great brunch in the city, this post is for you.

1. If you’re craving some really killer middle eastern food: Shuka 

---

2. In the mood for farm to table eats in upper Manhattan? Check out Community Food and Juice 

---

3. If you love Seafood and instagramable settings: Seamore’s 

---

4. If you’re looking to dabble in veganism and still feel oh so satisfied:By Chloe  (and get the guac burger!!)

---

5. For kickass grainbowls and salads: Coco & Cru

---

6. If you need a crowd pleaser that has something for everyone: The Smith

---

7. If you love a good Mediterranean brunch: The Smile 

---

8. For an outdoor spot with all the tropical vibes: Pera Soho

---

9. For some really unique, locally sourced bites: Foragers Table 

---

10. For the trendiest brunch in NYC: Two Hands